(SAF ruhn) The dried, reddish orange, threadlike filaments, called stigmas, of a special variety of purple crocus. Saffron threads are used as a spice, and they impart a bright yellow color, bittersweet flavor, and exotic aroma.Because the delicate filaments must be carefully picked by hand, saffron is the world's most expensive spice. There are only three filaments per flower, and it takes at least 225,000 filaments to make a pound of saffron.
Saffron Pilaf with Grilled Vegetables
Similar to paella, Spain's national dish, this sunny-color saffron rice dish bursts with flavor from grilled vegetables--instead of the traditional shrimp and meat.
Coconut Cake with Saffron Cream
Saffron's earthy yet sweet flavors make the spice versatile enough to work in both savory dishes and desserts. Here, Tyler Brown of Nashville's Hermitage Hotel uses saffron to flavor the pastry cream for his moist, airy take on coconut cake. Instead of making a classic round, Brown bakes the cake ...
Saffron Fingerling Potato Salad with Mixed Greens and Tomatoes
Michael Anthony (an F&W Best New Chef 2002) includes just a few coins of tender, saffron -flavored fingerling potatoes in his 50-ingredient warm vegetable salad. Grace Parisi reimagines those fingerlings for this light, fresh take on a potato salad, tossed with fennel, tomatoes and plenty of greens.
A Few Fall Favorites
pumpkin cozy for it. This creamy and delicious garlic and saffron soup with curried shrimp by my friend Aran Goyoaga in her gorgeous ..... celery root, and it was fantastic, despite the fact that my saffron didn’t quite pump out the same vivid color as Aran’s. (Those curried
Persian Rice – Sorry, Measuring Cups
I believe I’ve posted a few “fool proof” methods for cooking “perfect” rice, but this Persian version takes the grand prize, and it’s not even close for second. The beauty of this method is that it doesn’t rely on any specific measurements, or even exact times. This will make some of you very nervous, but just go with it. As long as the pot you use to boil and steam the grains is large enough, this will work exactly as shown. Since we are basically steaming rice that’s already been par-boiled and drained, there are never any issues with too much, or too little water. By the way, I’ve only made this a handful of times, and so I’m sure there are many things I could improve on. I hear that soaking the rice in cold, salted water before boiling it helps improve the texture even more, which I find kind of hard to believe. I mean, is there a level of rice perfection that goes beyond perfection? Probably too deep a question for a food blog about rice, so I’ll simply close by saying, I hope you give this Persian rice a try soon. Enjoy! Ingredients for 8 Portions: 2 cups basmati rice, rinsed very well 3 quarts water, brought to a boil with 3 tablespoons of salt 2 tablespoons olive or vegetable oil 1 russets potato, peeled, cut into 1/4-inch slices salt to taste pinch of ground cumin 5 or 6 slices of butter for top pinch of saffron , ground and mixed with 1 1/2 tablespoons hot water parsley to garnish
Five Things You Didn’t Know About Spices
title of the most expensive spice easily goes to saffron , with beautiful orangey-red threads that add so much flavor and aroma to a dish. Saffron is made from the stigma of the saffron crocus, a flower native to Greece and Southwest
How to Make Ravioli
cookies or almond biscotti; dash ground nutmeg; dash of ground saffron ; a dash of ground cloves; dash of ground cinnamon; a dash ..... re gonna add in our salt and all of these lovely spices, so saffron , which is one of the most expensive spice, but just givesground amaretti cookies or almond biscotti; dash ground nutmeg; dash of ground saffron ; a dash of ground cloves; dash of ground cinnamon; a dash of ground red pepper; 1 bay leaf; 2/3 cup of cannedgonna add in our salt and all of these lovely spices, so saffron , which is one of the most expensive spice, but just gives such a wonderful flavor and color. We have our red pepper,
Food Blogs We Love
Saffron Roasted Cauliflower
Food Nework Magazine (May 2014) Oh, saffron . As this month's Food Network Magazine says, you're "the diva of the spice cabinet." You're an absolute powerhouse
Salmon in a Saffron Cream Sauce for Pass the Cook Book Club
I wanted recipes that made me think of New Orleans. Club members picked from Chicken and Sausage Jambalaya, Crawfish in a Saffron Cream Sauce, and a Bananas Foster Pie. No lie, I was really excited about all three (and the 42 other recipes I tabbed
Carbonara with Saffron & Giveaway
1 1/2 cups chicken stock 1/4 teas saffron 3 tbs extra-virgin olive oil 1/3 lbs ..... saucepan, bring the chicken stock and saffron to a boil over medium-high heat. Lower ..... the skillet with the bacon. Pour in the saffron stock and toss; season with pepper. Turn off