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

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

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. :o(

>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

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

Looking for recipes that use saffron
 

Boullabaise...
Ciapino...
Yella Rice...
(with black beans and picadillo)

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.)

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

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

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

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

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

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

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

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