Saffron - Huh???

[SusanT]

Makedah, your description of it as like adding an extract is a good description. A paella made without saffron would just be a seafood rice dish. Saffron is a very subtle spice but it's absence would be noticeable.

[Alisa]

I love saffron and use it in a lot of Indian dishes. The tricky part is that it loses its flavour when exposed to light so you have to keep it in a dark place.

The easiest way to use saffron is to let a few strands soak in warm water for a few minutes and then stir it into basmati rice. Mmmmmmm.

[Jewel]

I actually bought my saffron about two months ago to use in a risotto dish that called for it...and now I can't remember what recipe or where I found it! http://www.cookinglight.com/bbs/rolleyes.gif I've never broken the seal, so I know it's still fresh, and it's the whole threads. I thought I remembered reading that I was supposed to crumble the threads with my fingers?

Until I find this elusive recipe (sigh!) does anyone have a good rice or risotto recipe using saffron for a 'Saffron Virgin'? http://www.cookinglight.com/bbs/biggrin.gif

[Alisa]

Here you go Jewel - I've actually made this with chicken too and it was good!

RISOTTO W/ SAFFRON & SCALLOPS

Serving Size : 6 Preparation Time :0:00
Categories : Risotto
--------------------------------
2 tablespoon unsalted butter
1/2 cup onion -- diced
1 tablespoon fresh ginger -- finely diced
1 1/2 cups Arborio rice
1/3 cup dry white wine
3 cups vegetable broth -- hot
1/2 teaspoon saffron threads
3/4 lb sea scallops
salt and pepper

Melt butter in a large sauce pan, add onion and ginger and saute over
medium heat until onion is translucent (do not brown). Add rice and
stir to coat with butter. Add wine, increase heat, and cook, stirring,
until it is almost absorbed. Begin adding broth, about 1/2 cup at a
time, letting the rice absorb almost all before making another addition.
This process will take about 15 minutes. Steep the saffron in some of
the broth in a small cup and add it when making one of the broth
additions. The rice should have a creamy consistency with a noticeable
light crunch in the center of the kernel. Immediately after the last
broth addition, add the scallops and cook for just a few moments - do not
over cook them or they will toughen. Season to taste with salt and
pepper and serve immediately.

[Julia1Pin]

I posted this recipe a while back. I thought that I had gotten it on this site, but couldn't find the original thread. It's VERY easy to make:

Paella
8 oz. Fresh shrimp
1 lb. Chicken breast pieces, boneless, skinless
Nonstick spray coating
1 cup chopped onion
1 clove garlic, minced
1 14 ½ oz. can reduced sodium chicken broth
1 medium chopped red pepper
1 c. long grain rice
1 7 ½ oz. can tomatoes, undrained and cup up
1 tsp. fresh thyme
¼ tsp. ground saffron
¼ tsp. ground red pepper
1 c. frozen peas
Peel and devein shrimp. Rinse shrimp and chicken; pat dry with paper towels. Cover and refrigerate until needed.
Spray an unheated Dutch oven with nonstick coating. Preheat over medium heat. Add onion and garlic. Cook until onion is tender.
Add chicken pieces, chicken broth, undrained tomatoes, thyme, saffron, and ground red pepper. Bring to boiling. Reduce heat. Simmer, covered for 15 minutes.
Stir in uncooked rice. Simmer covered, about 15 minutes more or until rice is tender.
Stir sweet pepper, shrimp, and peas into the rice mixture. Simmer, covered, about 5 minutes more.
6 servings
274 calories, 5 g. total fat, 24 g. protein

[JennieL]

I love adding it to risotto w/shrimp and and sundried tomatoes. If you haven't tried saffron, only add a few threads at a time, so the flavor won't be too strong. If you can't find it in your grocery, ask. It's so expensive that at my store they keep it under lock and key!

[JennieL]

[QUOTE]Originally posted by Julia1Pin:
I posted this recipe a while back. I thought that I had gotten it on this site, but couldn't find the original thread. It's [b]VERY easy to make:

Looks great Julia. I think I'll make this when my parents are here next week.

[emilycat]

Alisa,

I'm worshipping you right now -- thanks so much for that risotto recipe -- definitely next on the list when I buy some scallops http://www.cookinglight.com/bbs/smile.gif

[crc77]

I love the flavor of saffron- I ordered the saffron crocus two years ago and more last year (!!) and now grow my own. Yummy and easy.

[Julia1Pin]

You grow your own saffron? Please tell me more - Is it difficult? Are the seeds expensive? etc...........

[SandyM]

Hi. My name is Sandy, and I've never had saffron.

<applause>

Okay okay, maybe I've had it and just didn't know it. But I'm noticing it in a few recipes that I want to try, and I realize, 1) I don't have any; and 2) I have no idea what it does to a dish. I know what it is, and where it comes from, but can anyone tell me what it tastes like? Is there a reasonable substitute, or do I need to get some?

[SusanT]

Saffron is the stamen of a crocus flower. It adds a beautiful golden color and subtle flavor to foods. Buy it whole (not ground - it's sometimes mixed with tumeric). It will look like little threads. It's pricey but you use just a little in each recipe so a little goes a long way.

[KathrynY]

Hi Sandy - I have some saffron, but haven't yet come up with a recipe I like that uses it! I've tried a couple of paellas, but none have been overwhelming. If you find a tasty recipe that uses saffron, please share it http://www.cookinglight.com/bbs/smile.gif.

Penzey's has the best pricing I've seen, but it's still steep. Here's their saffron page: http://www.penzeys.com/cgi-local/SoftCart.exe/scstore/p-penzeyssaffron.htm?L+scstore+jyfq1070ffbbe6bb+9912 23523

[makedah]

It's a hard flavor to describe. Have you had yellow rice or paella? They have saffron in them.

It doesn't make food "spicy" like spices do. It doesn't seem to give food the "lift" that herbs do. It is a rounder, more foundational flavor -- the effect is like adding an extract to a recipe. (Saffron isn't sweet, however.) That description may make no sense!!! People who actually eat saffron regularly, please pitch in.

I bought some saffron a while back that I will have to throw away. I discovered that the smell of it nausates me.

[SusanL]

I second the request on growing saffron...

[knunes]

Yum yum yum
The Risotto with saffron and scallops was DELICIOUS! I made it last night, and DH and I both agree that it's a keeper. Since the recipe said for 6, and we were just two, I thirded it (is that a word? ;) , and we both agreed that next time I will just halve it, because we wanted more when we were done. Luckily, we were going to a function where they were serving appetizers and desserts later, so we really SHOULDN'T have had any more dinner than we did.
I was also thinking that it would make a stunning first course for a dinner party. Just a little risotto and scallops in a little dish, you know?
Again, thanks for posting it!

[aggie94]

knunes,

Funny you should mention this! I just made this dish the other night, although I used the recipe as a base and made quite a few modifications to it (no peas, added calamari and crab). I was trying to replicate a seafood risotto with saffron dish that I had a restaurant and this came pretty darn close!