Saffron Recipes

SAFFRON CREAM SAUCE CHICKEN

Yields: four Servings

·      1 Frying chicken (3.5-pound)

·      Salt and freshly ground pepper to style

·      1/4 teaspoon thyme

·      Half of bay leaf

·      1 cup cream

·      1/2 teaspoon thread saffron

·      2 teaspoons tomato paste

1. Season the chicken with pepper and salt and brown it on all sides with butter. Sprinkle with thyme and add the bay leaf, saffron and cream.

2. Cowl the skillet and simmer for 25 to 30 minutes, or till chicken is tender. Style the sauce for seasoning and add extra salt and pepper if vital.

  

SAFFRON RICE PILAF

The raisins and carrot give a touch of sweetness to this dish.

Yields: four Servings

·      A pinch of saffron threads

·      Scorching water- 2 cups

·      1 cup long-grain white rice

·      1/3 cup golden raisins

·      1 tablespoon unsalted butter or margarine

·      1 carrot, minimize in julienne strips

·      Half of medium onion, finely chopped

·      1 cup toasted slivered almonds

1. In a medium saucepan, soak saffron in water about 10 minutes. Deliver to a boil. Add rice, raisins, carrot, butter or margarine and onion; stir till combined. Deliver to a boil.

2. Scale back heat. Cowl and simmer until rice is tender and liquid is absorbed, fifteen to twenty minutes.

3. Stir almonds into sizzling rice

 

  SAFFRON CREPES

This recipe is courtesy of the Junior League of Chicago and their cookbook, "Celebrate Chicago! A Taste of Our Town". These crepes are particularly engaging, speckled with basil and tinted with the yellow hue of saffron. Serve warm with fresh ricotta cheese or an olive or artichoke paste.

Yield: 12 eight-inch crepes or sixteen six-inch crepes

·      2 pinches saffron

·      2 eggs

·      3/4 cup milk

·      Half of cup water

·      Half of teaspoon salt

·      Two to three tablespoons melted butter or mild olive oil

·      1 cup unbleached flour

·      Three to four basil leaves, finely sliced

Cowl saffron threads with a spoonful of sizzling water in small bowl. Set aside. Combine eggs, milk, half of cup water, salt, butter and flour in blender. Process briefly and scrape down sides. Process for 10 seconds more. Pour into massive bowl. Stir in saffron and basil. Let relax, covered, for 1 hour or more. Make crepes in crepe pan. Utilizing producer's directions. To make batter by hand, cowl saffron threads with a spoonful of scorching water in small bowl. Set aside. Beat eggs calmly in massive bowl. Stir in milk, half of cup water, salt and butter or light olive oil. Whisk in flour. Stir simply sufficient to combine ingredients, strain. Stir in saffron and basil. Let rest for 30 minutes. Make crepes in crepe pan. Stack crepes to keep heat or prepare upfront, wrap in foil, and retain in refrigerator. Reheat, wrapped in foil, in oven.

SAFFRON RICE AND HAM PRIMAVERA

Yield: 2 servings

·      1 1/three cups canned low-salt chicken broth

·      3/4 cup long-grain white rice

·      1/4 teaspoon crumbled saffron threads

·      3/4 cup frozen peas (unthawed)

·      1 1/3 cups diced ham

·      1 cup chopped yellow bell pepper

·      1 cup cherry tomatoes, halved

·      2 tablespoons (or extra) bottled balsamic French dressing

 

This is a 45 or less minute’s recipe. Steamed asparagus and a baguette are good accompaniments. Drizzle Champagne over raspberries and diced pineapple for dessert. Deliver broth, rice and saffron to boil in heavy medium saucepan excessive heat. Scale back heat to low, cowl and simmer 15 minutes. Place frozen peas atop rice mixture. Cowl and prepare dinner until rice is tender, peas are cooked via and broth is absorbed, about 4 minutes longer. In the meantime, heat heavy large skillet excessive heat. Add ham and bell pepper and cook dinner till ham begins to brown, stirring incessantly, about 5 minutes. Take away skillet from heat. Add rice combination, tomatoes and a couple of tablespoons vinaigrette. Toss, including more vinaigrette by tablespoonfuls if mixture is dry. Season with salt and pepper. Serve hot or at room temperature.

 

Plain Saffron Bread

If one is keen on the color and the fairly unusual flavor of saffron, this loaf is a happy change from conventional breads. It is reasonably gentle in texture, distinctive in taste, and a deep orangey yellow. It makes tremendous toast.

Yields: 2 loaves

·      1/2 teaspoon saffron threads

·      1/3 cup hot water

·      1 bundle active dry yeast

·      2 tablespoons granulated sugar

·      1/2 cup hot water (100 to 115 degree, approximately)

·      1 scant cup evaporated milk

·      1 tablespoon butter

·      1 heaping teaspoon salt

·      4 to 5 cups all-purpose flour, extra if essential

Pour the hot water over the saffron and steep 5 minutes. Cool and reserve. Combine the yeast and sugar within the half of cup hot water and let rise. Scald the milk and add the butter and salt. Cool. Mix these three mixtures and mix well. Add the flour, 1 cup at a time, and beat laborious with a picket spoon. Use sufficient flour to make a stiff, sticky dough. Turn the dough out on a calmly floured floor and knead till easy and elastic. Form the dough into a ball, put in a buttered bowl, and turn to coat the surface with butter. Cover, set in a heat, draft-free place, and let rise until doubled in bulk. Punch down, end up, and knead for another minute. Put again within the bowl to rise once more until doubled in bulk. Punch down, shape into two loaves, and put in buttered eight X 4 X 2-inch loaf tins. Cover and let rise to double in bulk again.

Bake in a preheated oven for 10 minutes at 425 degrees, then decrease the temperature to 350 levels and proceed baking for 20 to 25 minutes more, until the crust is a darkish, lustrous color and the bread sounds hollow when rapped on prime and bottom with the knuckles. Cool on racks before serving.