What do you make from Saffron??


#juan
#1
A couple friends we've known for over thirty years just got back from Tunisia. One of the things they brought us back was four ounces of saffron.

All I know about saffron is that it is unGodly expensive. The reasons will be obvious below.

Anyone have a good recipe using saffron?




Saffron is the dried yellow stigmas of the violet flowers of Crocus sativus, a member of the Iris family. The stigmas must be harvested by hand and it takes 225,000 of them to make one pound of saffron. Saffron has a strong perfume and a bitter, honey-like taste. The taste is pleasantly spicy and bitter and the odor is tenacious.
 
Toro
#2
I've seen it used in a couple of recipes but I've never used it because its like $8 for a few strands.
 
Sassylassie
#3
It's an exotic spice that is the equal to pollen on the flower's piston. To harvest it they have to gently shake the piston of the Saffron flower, very tidous work. How one cooks with it is beyond me, I can't cook.

P.S. Thanks for your support, blowing kisses.
 
#juan
#4
The flower is the common purple crocus. We have them all over our front lawn but I don't think I will be making any saffron.

I've had saffron rice that has a subtle hint of yellow and a bit of a bouquet but that's about it I'm sure if I google saffron recipes I'll get a pile of hits.
 
cortez
#5
i could be wrong but i think the spice that gives rice its yellow color in paeya is safron....
 
Kreskin
#6
If you can't find a recipe you might want to smoke it.
 
Jay
#7
Quote: Originally Posted by cortez

i could be wrong but i think the spice that gives rice its yellow color in paeya is safron....

http://en.wikipedia.org/wiki/Paella
 
Jay
#8
Quote: Originally Posted by #juan

Saffron has a strong perfume and a bitter, honey-like taste. The taste is pleasantly spicy and bitter and the odor is tenacious.

I would sell it.
 
cortez
#9
yep thats what i thought

saffronated rice mixed with suckulent canadian baby brains bits

que bueno
 
Kreskin
#10
Quote: Originally Posted by cortez

yep thats what i thought

saffronated rice mixed with suckulent canadian baby brains bits

que bueno

MMM MMM! Nothin like it.
 
#juan
#11
Golden threads of saffron
Each purple crocus flower produces three stigmas, which are hand-picked from the blossom, dried, and permitted to ferment slightly to produce saffron. It is estimated that it takes some 14,000 stigmas to produce only one ounce of saffron threads. The labor-intensive process makes the cost of these bright red threads upwards of $50 per quarter-ounce. Luckily, a little bit goes a long way, and you can buy enough for a number of meals for under $10. Saffron is an indispensible ingredient in bouillabaisse, paella and Chartreuse liqueur.

This is just weird: One part saffron to 150,000 parts water will turn the water a bright yellow and still leave its distinctive flavor.
 
iARTthere4iam
#12
Saffron sandwiches.

I've always wanted to eat that.
 
Amik
#13
I'm just mad about saffron.. she's just mad about me.
 
#juan
#14
Rabbit in Saffron Sauce HT MC 115mins
Serves 4 Hot Game [COLOR=blue ! important][COLOR=blue ! important]Herbs [/COLOR] Vegetables Alcohol Main course Eggless[/COLOR]

Ingredients
6-8 Rabbit Portions
Seasoned Flour
25g/1oz Butter
2 tbsp [COLOR=blue ! important][COLOR=blue ! important]Olive [COLOR=blue ! important]Oil [/COLOR][/COLOR][/COLOR]
3 Shallots, sliced
1 Garlic Clove, crushed
150ml/5fl.oz. [COLOR=blue ! important][COLOR=blue ! important]Chicken [/COLOR] Stock[/COLOR]
1 Pinch Saffron
Salt and Black pepper
3 Sprigs [COLOR=blue ! important][COLOR=blue ! important]Thyme [/COLOR][/COLOR]
For the Marinade
1 Onion, chopped
1Bay Leaf, crumbled
6 Sprigs Thyme
3 Sprigs Marjoram
3 Sprigs Hyssop
1 Sprig Rosemary
150ml/5fl.oz. Dry White Wine

Instructions

1. Wipe the [COLOR=blue ! important][COLOR=blue ! important]rabbit [/COLOR] joints and put them in a bowl. Make the marinade and tip it over them. Leave overnight, or for several hours, turning over now and then.[/COLOR]

2. When you are ready to cook, take out the rabbit pieces and wipe them dry. Strain and reserve the marinade. Toss the joints in seasoned flour.

3. Heat the butter and oil in a large [COLOR=blue ! important][COLOR=blue ! important]saucepan [/COLOR] and brown the rabbit pieces. Remove the rabbit pieces from the pan with a slotted spoon and keep them warm. [/COLOR]

4. Add the shallots and garlic to the pan and sauté them gently until just beginning to colour.

5 . Return the rabbit to in the pan together with the stock, saffron, strained marinade, thyme, [COLOR=blue ! important][COLOR=blue ! important]salt [COLOR=blue ! important]and [COLOR=blue ! important]pepper[/COLOR][/COLOR][/COLOR] to taste. Mix well, bring to the boil then reduce the heat, cover and simmer for 1˝ hours, or until the rabbit is very tender.[/COLOR]

6 . To serve - remove from the heat, allow to stand for a 10 minutes, then skim off any fat from the surface and discard the thyme.
 
Amik
#15
Quote: Originally Posted by #juan View Post

and discard the thyme.

Well, I'm all for wasting thyme.
 

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