Saffron spice???!


Question:

Saffron spice???

I have some Saffron spice. Not at all sure what to do with it. Can I please have some recipies ect...

Thanks everyone


Answers:
SEAFOOD PAELLA
ingredients
1 tablespoon olive oil

5 bacon slices, chopped<

1 3 1/2-pound whole chicken, cut into 8 pieces

2 cups chopped onions (about 2 medium)
4 garlic cloves, minced
2 cups long-grain white rice
1 7-ounce jar roasted sliced pimientos with juice
1/2 teaspoon crushed saffron threads
2 cups bottled clam juice
1 1/2 cups chicken stock or canned low-salt chicken broth

1 pound large uncooked shrimp, peeled, deveined
1 pound cleaned squid, bodies cut into 1/2-inch rings
1 dozen clams, scrubbed
1 dozen mussels, scrubbed, debearded
1 cup frozen green peas, thawed

Lemon wedges

preparation
Preheat oven to 450°F. Heat olive oil in heavy large pot over medium-high heat. Add chopped bacon and cook until fat is rendered, about 6 minutes. Using slotted spoon, transfer bacon to paper towels and drain. Set aside.

Sprinkle chicken pieces with salt and pepper. Add chicken to bacon drippings in pot and cook over medium heat until brown, about 7 minutes per side. Using tongs, remove chicken from pot.

Add chopped onions and garlic to pot and saut? until beginning to brown, scraping up any browned bits, about 10 minutes. Stir in rice, roasted pimientos with juices and saffron. Add clam juice and chicken stock to pot and bring mixture to simmer. Remove from heat.

Pour rice mixture into 15x10x2-inch glass baking dish. Arrange chicken, shrimp, squid, clams and mussels in rice mixture. Sprinkle with chopped bacon and peas. Cover with foil.

Bake paella until chicken is cooked through, clams and mussels open and rice is tender, about 45 minutes (discard any clams and mussels that do not open). Remove foil from baking dish. Let paella stand 10 minutes. Serve with lemon wedges.

BOUILLABAISSE
ingredients
For croutons
12 to 16 (1/2-inch-thick) baguette slices
3 tablespoons extra-virgin olive oil
1 garlic clove, halved
For soup
1 (1- to 1 1/4-lb) live lobster
2 large tomatoes, peeled and coarsely chopped
1 large onion, chopped
4 garlic cloves, chopped
1/2 cup extra-virgin olive oil
1 lb boiling potatoes
1/3 cup finely chopped fennel fronds (sometimes called anise)
1 Turkish or 1/2 California bay leaf
1/4 teaspoon crumbled saffron threads
11/2 tablespoons coarse sea salt
1/2 teaspoon black pepper
9 cups white fish stock
3 lb mixed skinned white fish fillets (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and/or cod), cut into 2-inch pieces
Rouille
preparation
Make croutons:
Preheat oven to 250°F.
Arrange bread slices in 1 layer in a shallow baking pan and brush both sides with oil. Bake in middle of oven until crisp, about 30 minutes. Rub 1 side of each toast with a cut side of garlic.

Make soup:
Plunge lobster headfirst into a 6- to 8-quart pot of boiling water, then cook, covered, 2 minutes from time lobster enters water. Transfer lobster with tongs to a colander and let stand until cool enough to handle. Discard hot water in pot. Put lobster in a shallow baking pan. Twist off claws with knuckles from body, then crack claws with a mallet or rolling pin and separate claws from knuckles. Halve body and tail lengthwise through shell with kitchen shears, then cut crosswise through shell into 2-inch pieces. Reserve lobster juices that accumulate in baking pan.

Cook tomatoes, onion, and garlic in oil in cleaned 6- to 8-quart pot over moderate heat, stirring occasionally, until onion is softened, 5 to 7 minutes. Meanwhile, peel potatoes and cut into 1/2-inch cubes. Stir potatoes into tomatoes with fennel fronds, bay leaf, saffron, sea salt, and pepper. Add stock and bring to a boil, then simmer, covered, until potatoes are almost tender, 8 to 10 minutes.

Add thicker pieces of fish to soup and simmer, uncovered, 2 minutes. Stir in remaining fish and lobster, including juices, and simmer, uncovered, until they are just cooked through, 3 to 5 minutes.

Stir 3 tablespoons broth from soup into rouille until blended. Arrange 2 croutons in each of 6 to 8 deep soup bowls. Carefully transfer fish and lobster from soup to croutons with a slotted spoon, then ladle some broth with vegetables over seafood.

Top each serving with 1 teaspoon rouille and serve remainder on the side.

RISOTTO MILANESE
ingredients
3 cups chicken broth
1 cup water
1 small onion
3 tablespoons unsalted butter
1 1/2 cups Arborio rice
1/4 cup freshly grated Parmesan
1/4 teaspoon crumbled saffron threads preparation
In a saucepan bring broth and water to a simmer and keep at a bare simmer.
Finely chop onion and in a 2 1/2- to 3-quart heavy saucepan cook in 2 tablespoons butter over moderate heat, stirring occasionally, until softened. Add rice, stirring to coat with butter. Add 1 cup simmering broth mixture and cook, stirring constantly and keeping at a simmer, until absorbed. Continue cooking at a simmer and adding broth mixture, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still al dente, about 18 minutes total. (There may be broth mixture left over.) Stir in Parmesan, saffron, remaining tablespoon butter, and salt and pepper to taste and cook over low heat until heated through, about 3 minutes.

SAFFRON CAKES
ingredients
a 1/4-ounce package active dry yeast (2 1/2 teaspoons)
1 teaspoon granulated sugar
2 cups lukewarm water
3 tablespoons boiling water
a slightly rounded 1/4 teaspoon saffron threads
5 1/2 cups bread flour
1 tablespoon nonfat powdered milk
4 tablespoons superfine sugar
1 1/2 teaspoons salt
1/2 stick (1/4 cup) cold unsalted butter, cut into pieces
1/2 cup chopped glacéed orange peel*
1/2 cup golden raisins
1/2 cup dried currants

*available at specialty foods shops and some supermarkets
preparation
In a small bowl combine yeast and granulated sugar and stir in 1 1/4 cups lukewarm water. Let mixture stand until foamy, about 10 minutes. In another small bowl combine boiling water and saffron.
Into a bowl sift 1 1/2 cups flour and stir in yeast mixture and powdered milk, stirring to make a batter. Let batter rise, covered with plastic wrap, in a warm place 30 minutes.

In bowl of a standing electric mixer stir together remaining 4 cups flour, superfine sugar, and salt and blend in butter until mixture resembles coarse meal. Add batter, saffron mixture, and remaining 3/4 cup lukewarm water and with paddle attachment beat on low speed until smooth, soft, and sticky. Let dough rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 hour.

Preheat oven to 375°F. and butter eighteen 1/2-cup muffin tins.

Punch down dough and beat with paddle attachment on low speed 5 minutes. Add orange peel, raisins, and currants and beat until combined well. With a 1/4-cup measure scoop dough into muffin tins and let rise, covered with buttered wax paper and kitchen towels, in a warm place until dough is level with tops of tins, about 30 minutes.

Bake cakes in middle of oven 20 minutes, or until golden, and cool on racks. Cakes may be made 1 day ahead and cooled before keeping in airtight containers.

Source(s):
LIFE

It's good in Indian dishes. It turns rice or chicken a beautiful golden color.

It tastes great with rice..
I just cook white rice...then add butter and saffron spice...
If you want a great dish, add some cooked chicken cubes or pork :)

saffron is great with rice. use it sparingly as it is strong and expensive. add it to the water then boil then add rice.

great with fish (paella; fish and rice).

Just saw an article about saffron ice cream. that sounds interesting. Think I'll try it.

I really like Italian -Risotto alla milanese-I
do it vegetarian version though,it's much ealthier with no animal grease.I' m sure you find it in English,very easy toprepare.
if you dont find it,write me i'll tell tou the home made recipe.

Saffron is more expensive per ounce than gold. The spice comes from a special crocus flower stamen. It is used a lot in Spanish cookery, particularly paella. So as the other answerer said it will be very good to use in a dish of rice, chicken, seafood and vegetables.

make a garlic cream sauce ( cream,garlic,onion and a little chicen stock then thicken with a little cornflour ) then add your saffron and maybe a good handful of prawns it is great with either pan fried sea bass or salmon

I use it in tomato based sauces for rice or pasta.

u have to grind that first after that u have to pour hot water(a water we use to make tea or coffe) on it and as soon as u pour hot water on it put something on the gap and let it be for few minutes u can use that after 5 or 10 min.look the color should be yellow or orange.its very important to remind that a little amount of saffron can be used in food and u have to pour alittle water not alot for exmple use 2 or 3 ml for each time and after 10 minutes pour saffron with the water in ur food it makes ur food excellent.u can aslo use saffron in tea its wonderful if u want ti use it in this way dont grind and pour water on that just use them as they are u can contact me for more help




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