Not Spanish saffron but the real Persian saffron. I can get some at a
local halal market, comes in a flat metal container. I suspect it's
about a gram for 8,99$CDN (about 7,25$US).

So, what can you do with real saffron? My neighbour and I are thinking
of splitting a container.

--

[...] remember when you're feeling very small and insecure,
How amazingly unlikely is your birth
And pray that there's intelligent life somewhere up in space,
'Cause there's bugger all down 'ere on Earth!

Monty Python's Universe Song

Paella? There are many ingredient possibilities but all would benefit
from real saffron. Cuban style arroz con pollo? Or, make up a bunch
of saffron-flavored butter, freeze it in small pieces and use it for
veggies or fish whenever you feel like it.

aem

From the August 1993 copy of
Gourmet Magazine. This is very very good, and is a perfect end to an
Indian meal.

SAFFRON CARDAMOM ICE CREAM, CIAO BELLA

2 cups milk
2 cups heavy cream
1/4 teaspoon saffron threads
8 large egg yolks
3/4 cup sugar
2 teaspoons ground cardamom
1/2 cup shelled natural pistachio nuts

In a heavy saucepan combine the milk, cream, saffron and bring to a
boil. Remove pan from heat and let cream mixture stand, covered, for
1 hour. Return pan to the heat and bring mixture to just the boiling
point.

Meanwhile, in a bowl, whisk egg yolks, sugar and pinch of salt
together.
Add the cream mixture in a steady stream, whisking and po ur the
entire
mixture back into the pan. Cook this custard over modera te low heat,
stirring until a thermometer reaches 170F. Strain throug h a fine
sieve
into another bowl and stir in cardamom. Let custard cool completely
and
freeze in ice cream freezer according to manufacturer's
recommendations.
Add pistachios during last few minutes of freezing time.

Makes 1 1/2 quarts.

On Sat, 29 Jan 2005 20:07:10 -0800, kalanamak > wrote:

>SAFFRON CARDAMOM ICE CREAM, CIAO BELLA

This looks amazing. Maybe for a very special occasion.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

In article >, kalanamak
> wrote:

> SAFFRON CARDAMOM ICE CREAM,
> 1/4 teaspoon saffron threads

(rest of it snipped)

How doyou measure 1/4 tsp of saffron threads? Crush it first? Lay the
threads across the top of the spoon and guess? I'm serious. I've
always wondered about the measuring of saffron.
--
-Barb, <www.jamlady.eboard.com> Winter Carnival ice sculpture pics
added 1-30-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

Risotto ala Milanese (with Osso Bucco)
Isn't there a classic scallop recipe that uses saffron?

-bwg

wrote:
> Risotto ala Milanese (with Osso Bucco)
> Isn't there a classic scallop recipe that uses saffron?

Risotto alla milanese con ossobuco.
Yep, this is a classic recipe with saffron.

Grüße