KValley
04-06-2001, 01:26 PM
This recipe caught my eye after reading the recent threads on saffron and on favorite oils- now I have an excuse to buy grapeseed oil!
From the May '01 issue of Food and Wine
Makes 1/2 cup
Use this intense oil on beans, tomatoes, potatoes, rice, pasta, and seafood and in vinaigrettes
1/2 teaspoon coarsely crushed saffron threads
1/2 teaspoon hot water
1/4 cup grapeseed oil
1/4 cup extra virgin olive oil
In a jar, mix the saffron and water and let stand for 10 minutes. In a small skillet, warm the oils together over low heat; add the oils to the jar and let cool. Cover the jar and shake well, then refrigerate for 2 days before serving.
1 TBL: 120kCal
There are a handful of Spain-inspired recipes that follow which use saffron.
From the May '01 issue of Food and Wine
Makes 1/2 cup
Use this intense oil on beans, tomatoes, potatoes, rice, pasta, and seafood and in vinaigrettes
1/2 teaspoon coarsely crushed saffron threads
1/2 teaspoon hot water
1/4 cup grapeseed oil
1/4 cup extra virgin olive oil
In a jar, mix the saffron and water and let stand for 10 minutes. In a small skillet, warm the oils together over low heat; add the oils to the jar and let cool. Cover the jar and shake well, then refrigerate for 2 days before serving.
1 TBL: 120kCal
There are a handful of Spain-inspired recipes that follow which use saffron.