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Looking for recipes that use saffron
Hi All,
Delurking after reading Carol's "get off your butt" post... I've been here for a while, since the days of Susan Hattie snd Anne Bourget, but couldn't post from the work network; I guess old habbits die hard... So, does anyone have a tried and true recipe that makes use of kashmir saffron? And yes, I got it from Penzeys... No recipe to contribute at the moment, but I'll be making pistachio ice cream later today using the recipe posted by Ariane Jenkins a year or so ago... ...Fred |
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Looking for recipes that use saffron
kuvasz guy, after taking an infinite amount of time, finally, on 26 Aug
2006, typed out: > Hi All, > > Delurking after reading Carol's "get off your butt" post... I've been > here for a while, since the days of Susan Hattie snd Anne Bourget, but > couldn't post from the work network; I guess old habbits die hard... > > So, does anyone have a tried and true recipe that makes use of kashmir > saffron? And yes, I got it from Penzeys... > > No recipe to contribute at the moment, but I'll be making pistachio ice > cream later today using the recipe posted by Ariane Jenkins a year or > so ago... > > ..Fred Fred, It naturally makes a great rice dish. Soak a few pinches in a little hot water then add to a pot of rice. Also does wonders with orzo pasta. Good luck, Andy |
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Looking for recipes that use saffron
On 26 Aug 2006 11:17:49 -0700, "kuvasz guy" > wrote:
>Hi All, Hiya, Fred! >Delurking after reading Carol's "get off your butt" post... I've been >here for a while, since the days of Susan Hattie snd Anne Bourget, but >couldn't post from the work network; I guess old habbits die hard... Wow! I never had a chance to know either of them. ( >No recipe to contribute at the moment, but I'll be making pistachio ice >cream later today using the recipe posted by Ariane Jenkins a year or >so ago... I just tried Googling for it, and can't find it. Would you be willing to post it? I love pistachios! And ice cream. Carol |
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Looking for recipes that use saffron
I would make paella if I had some good saffron. I'm afraid I don't
have a recipe. Maybe someone else can contribute one. Tara |
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Looking for recipes that use saffron
Boullabaise...
Ciapino... Yella Rice... (with black beans and picadillo) |
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Looking for recipes that use saffron
>
> I just tried Googling for it, and can't find it. Would you be willing > to post it? I love pistachios! And ice cream. > > Carol Carol, Here's the recipe from the original post. ...Fred ----------- Pistachio Ice Cream 1 cup unsalted shelled pistachios 3/4 cup sugar 2 cups milk (do not use low-fat or nonfat) 1/2 teaspoon almond extract 4 large egg yolks 1 cup whipping cream 3/4 cup unsalted shelled pistachios, toasted, coarsely chopped Finely grind 1 cup pistachios and 1/4 cup sugar in processor. Bring milk and ground pistachio mixture to boil in heavy large saucepan. Remove from heat. Mix in almond extract. Whisk egg yolks and remaining 1/2 cup sugar in medium bowl. Gradually whisk in hot milk mixture. Return custard to saucepan. Cook over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, stirring constantly, about 10 minutes (do not boil). Strain into large bowl. Chill until cold, about 2 hours. Stir 1 cup whipping cream and chopped pistachios into custard. Process mixture in ice cream maker according to manufacturer's instructions. Transfer to container and freeze. (Ice cream can be prepared 3 days ahead.) |
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Looking for recipes that use saffron
Fred wrote:
> So, does anyone have a tried and true recipe that makes use of kashmir > saffron? And yes, I got it from Penzeys... Biryanis, chicken & rice, paella, and bouillabaisse are the standard replies, but here's a recipe I like, courtesy of Bobby Flay (whom I dislike): Roast Chicken Marinated in Saffron, Orange and Garlic with Toasted Wild Mushroom Polenta Marinade: 6 cups freshly squeezed orange juice 6 cloves garlic, thinly sliced Pinch saffron Bring ingredients to a boil in a medium saucepan and reduce to 2 cups and let cool. Chicken: 1 chicken (4 to 5 pounds) Orange marinade 1 orange, quartered 4 cloves garlic, peeled and smashed 1 small onion, peeled and quartered Salt and coarsely ground pepper 1 cup white wine 1 cup orange juice 2 cups chicken stock 2 tablespoons unsalted cold butter 3 tablespoons finely chopped chives Place chicken in a large baking dish. Brush 1 cup of the marinade over the chicken and inside the cavity. Cover and marinate in the refrigerator for at least 4 hours or up to 8 hours. Preheat oven to 450 degrees F. Remove the chicken from the marinade and place the oranges, garlic and onions in the cavity and truss. Season well with salt and coarsely ground black pepper. Brush with more of the marinade. Place the chicken in a medium roasting pan and roast in the oven for 15 minutes. Turn the heat down to 375 degrees and continue roasting for 1 to 1 1/4 hours, basting with the marinade every 15 minutes. Remove the chicken to a cutting board and let rest 10 minutes. Degrease the pan and place the roasting dish with the drippings on top of 2 burners over high heat. Add the wine and orange juice and reduce by half. Add the chicken stock and reduce by half. Swirl in the butter and add the chives. Season with salt and pepper to taste. Polenta: 3 tablespoons olive oil 1 tablespoon unsalted butter 2 shallots, finely diced 3/4 pound assorted wild mushrooms (shiitake, oyster, cremini) chopped 1 cup dry white wine Salt and freshly ground pepper 1 tablespoon chopped fresh thyme 2 tablespoons chopped fresh parsley 1 cup polenta 4 cups water 1/2 cup grated Parmesan cheese Heat oil and butter in a large sauté pan over high heat. Add the shallots and cook until soft. Add the mushrooms and cook until golden brown. Add the wine and cook until completely reduced. Season with salt and pepper and fold in the thyme and parsley, set aside. Heat a small sauté pan over high heat. Add the polenta and toast until lightly golden brown. Bring water to a boil in a large saucepan and add 1 tablespoon of salt. Slowly whisk in the toasted polenta, and reduce the heat to low. Switch to a wooden spoon and continue cooking until the mixture begins to pull away from the pan. Add the mushrooms, cheese and season with salt and pepper. If the mixture is too thick, add more water. Bob |
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Looking for recipes that use saffron
kuvasz guy > wrote:
>Hi All, > >Delurking after reading Carol's "get off your butt" post... I've been >here for a while, since the days of Susan Hattie snd Anne Bourget, but >couldn't post from the work network; I guess old habbits die hard... > >So, does anyone have a tried and true recipe that makes use of kashmir >saffron? And yes, I got it from Penzeys... Saffron rice: rice water a pinch of saffron a little finely diced onion, or dried shallots a little minced dried garlic Just make rice with the extra stuff in it. It will come out yellow and aromatic. You don't need much of the extras. A tablespoon of onion per person, a half-teaspoon of garlic, and a few threads of the saffron. Put it alongside a nice piece of broiled fish. --Blair |
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Looking for recipes that use saffron
Andy <q> wrote:
>It naturally makes a great rice dish. Soak a few pinches in a little hot >water then add to a pot of rice. Um...why soak it? Rice cooks in hot water... just toss the saffron in the pot when warming it up...saves washing a dish... --Blair |
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Looking for recipes that use saffron
"Bob Terwilliger" > wrote in message ... > Fred wrote: > >> So, does anyone have a tried and true recipe that makes use of kashmir >> saffron? And yes, I got it from Penzeys... > http://www.saffronspecialist.co.uk/R...ffron-cake.htm |
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Looking for recipes that use saffron
kuvasz guy wrote:
> Hi All, > > Delurking after reading Carol's "get off your butt" post... I've > been here for a while, since the days of Susan Hattie snd Anne > Bourget, but couldn't post from the work network; I guess old habbits > die hard... > > So, does anyone have a tried and true recipe that makes use of kashmir > saffron? And yes, I got it from Penzeys... > Just add a couple of threads to that pot roast you're simmering The gravy will be to die for! Jill <--got hers from a friend who went to Hungary |
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Looking for recipes that use saffron
Blair P. Houghton wrote: > Andy <q> wrote: > >It naturally makes a great rice dish. Soak a few pinches in a little hot > >water then add to a pot of rice. > > Um...why soak it? Rice cooks in hot water... just toss > the saffron in the pot when warming it up...saves washing > a dish... Rice really doesn't cook long enough to fully extract the full potential of saffron. And no need to create more dishes to wash... a better way is to sweat the saffron with some garlic and onion in butter, then add the rice and heat that a bit to infuse it with the aromatics, then add the liquid and cook. Btw, one should *always* incorporate fat into a dish with saffron... even plain rice needs a big knob of butter to act as a vehicle for the saffron flavoroids. If for whatever reasons one can't have butter then use a mild vegetable oil (sunflower is good), *never* use flavorful olive oils with saffron, then both ingredients are wasted. Sheldon |
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Looking for recipes that use saffron
kuvasz guy wrote: > > So, does anyone have a tried and true recipe that makes use of kashmir > saffron? And yes, I got it from Penzeys... > > No recipe to contribute at the moment, but I'll be making pistachio ice > cream later today. http://www.saffrononly.com/recipes.htm http://www.cyber-kitchen.com/rfcj/Ot...m_-_dairy.html Sheldon Mogar |
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Looking for recipes that use saffron
Sheldon > wrote:
> >Blair P. Houghton wrote: >> Andy <q> wrote: >> >It naturally makes a great rice dish. Soak a few pinches in a little hot >> >water then add to a pot of rice. >> >> Um...why soak it? Rice cooks in hot water... just toss >> the saffron in the pot when warming it up...saves washing >> a dish... > >Rice really doesn't cook long enough to fully extract the full >potential of saffron. Rice cooks for 20 minutes and totally extracts everything in the saffron, you git. --Blair |
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