Azafrán

Melba's Jammin said:

A friend brought 8g of saffron from Spain (about $24). It appears to be
about 1/3 cup. I'm embarrassed to 'fess that I've only ever used a few
threads to color chicken broth. I hear all about the flavor of
saffroned Whatever, but I couldn't identify the flavor, I'm sure. I
need some rather simple suggestions for its appropriate use. And HOW do
I use it? Crush/crumble/powder the threads?
Yet again, I await your counsel.
--

If you're lucky enough to have saffron threads rather than powder then
you should steep whatever amount you're going to use in hot water
before using in a recipe. This page has no recipes but some good tips:

http://saffron.com/working.html

I have a saffron chicken rice recipe somewhere. I'll look for it. The
flavor is subtle but quite nice. -aem

Melba's Jammin said:

A friend brought 8g of saffron from Spain (about $24). It appears to be
about 1/3 cup. I'm embarrassed to 'fess that I've only ever used a few
threads to color chicken broth. I hear all about the flavor of
saffroned Whatever, but I couldn't identify the flavor, I'm sure. I
need some rather simple suggestions for its appropriate use. And HOW do
I use it? Crush/crumble/powder the threads?
Yet again, I await your counsel.

I use about a teaspoon (crushed) in a big batch of rice - simmered in
chicken broth. Add a little butter just before serving - deeee-vine!

-L.

Melba's Jammin said:

A friend brought 8g of saffron from Spain (about $24).
It appears to be about 1/3 cup. I'm embarrassed to 'fess that
I've only ever used a few threads to color chicken broth.
I hear all about the flavor of saffroned Whatever, but I
couldn't identify the flavor, I'm sure. I need some rather
simple suggestions for its appropriate use.

Saffron ice-cream is superb. Just chop and add the desired amount
to a tiny amount of brandy, let it steep 1/2 hour, and add
to your basic icecream recipe.

Steve

Melba's Jammin said:

A friend brought 8g of saffron from Spain (about $24). It appears to be
about 1/3 cup. I'm embarrassed to 'fess that I've only ever used a few
threads to color chicken broth. I hear all about the flavor of
saffroned Whatever, but I couldn't identify the flavor, I'm sure. I
need some rather simple suggestions for its appropriate use. And HOW do
I use it? Crush/crumble/powder the threads?
Yet again, I await your counsel.

Saffron has an iodinish flavor. To use it, take a pinch
and snip it in little pieces with scissors into whatever
you're cooking.

My favorite saffron complement is mussels. Steam some
mussels in white wine, garlic, shallots, parsley and a
hint of saffron.

You can also bake with it. Saffron bread is wonderful.
Soak it in some warm water and add it right into the
dough. I also use it in coffee cake along with cardamom,
another complimentary flavor.

--
Reg

-L. said:

I use about a teaspoon (crushed) in a big batch of rice - simmered in
chicken broth. Add a little butter just before serving - deeee-vine!

I agree, saffron is perfect for risotto. It's a traditional ingredient in
"risotto alla milanese".
--
Vilco
Think pink, drink rose'

In article <[email hidden]>,

aem said:

Melba's Jammin said:

A friend brought 8g of saffron from Spain (about $24). It appears to be
about 1/3 cup. I'm embarrassed to 'fess that I've only ever used a few
threads to color chicken broth. I hear all about the flavor of
saffroned Whatever, but I couldn't identify the flavor, I'm sure. I
need some rather simple suggestions for its appropriate use. And HOW do
I use it? Crush/crumble/powder the threads?
Yet again, I await your counsel.
--

If you're lucky enough to have saffron threads rather than powder then
you should steep whatever amount you're going to use in hot water
before using in a recipe. This page has no recipes but some good tips:

http://saffron.com/working.html

I have a saffron chicken rice recipe somewhere. I'll look for it. The
flavor is subtle but quite nice. -aem

Thanks for the link. I'm thinking that next time I buy saffron, I'll
buy it from this guy. My price was no bargain.
--
-Barb
<http://jamlady.eboard.com> Updated 6-11-2006; Church Reviews, #19,
20, & 21.
"If it's not worth doing to excess, it's not worth doing at all."

In article <[email hidden]>,

-L. said:

Melba's Jammin said:

A friend brought 8g of saffron from Spain (about $24). It appears to be
about 1/3 cup. I'm embarrassed to 'fess that I've only ever used a few
threads to color chicken broth. I hear all about the flavor of
saffroned Whatever, but I couldn't identify the flavor, I'm sure. I
need some rather simple suggestions for its appropriate use. And HOW do
I use it? Crush/crumble/powder the threads?
Yet again, I await your counsel.

I use about a teaspoon (crushed) in a big batch of rice - simmered in
chicken broth. Add a little butter just before serving - deeee-vine!

-L.

this sounds like a possibility. thanks.
--
-Barb
<http://jamlady.eboard.com> Updated 6-11-2006; Church Reviews, #19,
20, & 21.
"If it's not worth doing to excess, it's not worth doing at all."

Melba's Jammin said:

A friend brought 8g of saffron from Spain (about $24). It appears to be
about 1/3 cup. I'm embarrassed to 'fess that I've only ever used a few
threads to color chicken broth. I hear all about the flavor of
saffroned Whatever, but I couldn't identify the flavor, I'm sure. I
need some rather simple suggestions for its appropriate use.

paella

Tara

Melba's Jammin said:

A friend brought 8g of saffron from Spain (about $24). It appears to be
about 1/3 cup. I'm embarrassed to 'fess that I've only ever used a few
threads to color chicken broth. I hear all about the flavor of
saffroned Whatever, but I couldn't identify the flavor, I'm sure. I
need some rather simple suggestions for its appropriate use. And HOW do
I use it? Crush/crumble/powder the threads?
Yet again, I await your counsel.

Here is a recipe from a friend of mine.

* Exported from MasterCook *

Yellow Rice and Chicken, Tampa Style

Recipe By : Pat Braun
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 chicken, whole -- cut in quarters
4 ounces olive oil
1 medium onion -- sliced thin
2 cloves garlic
6 ounces tomatoes -- drained
1 1/2 scoops water
1 bay leaf
2 tablespoons salt
1 pound rice
1 Pinch saffron
1 green pepper -- chopped
2 pimentos
1 can peas *

Cut chicken in quarters and fry in oil with onion and garlic.
When done, add tomatoes and water. Boil for 5 minutes. Add bay leaf,
salt, rice, saffron and green pepper. Stir thoroughly and bake at
350° 20 - 25 minutes. Place on heated platter, garnish with peas and
pimentos.

(Can cut chicken in serving pieces. Bake for 30 minutes for
drier rice.)

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 805 Calories; 47g Fat (52.6%
calories from fat); 29g Protein; 65g Carbohydrate; 2g Dietary Fiber;
94mg Cholesterol; 2235mg Sodium. Exchanges: 4 Grain(Starch); 3 1/2
Lean Meat; 1 Vegetable; 7 Fat.

NOTES : petit peas

--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974

Melba's Jammin said:

A friend brought 8g of saffron from Spain (about $24). It appears to
be about 1/3 cup. I'm embarrassed to 'fess that I've only ever used
a few threads to color chicken broth. I hear all about the flavor of
saffroned Whatever, but I couldn't identify the flavor, I'm sure. I
need some rather simple suggestions for its appropriate use. And HOW
do I use it? Crush/crumble/powder the threads?
Yet again, I await your counsel.

Rice and chicken seems to be the most commonly recommended usage here, but I
have a friend who swears by adding a couple of threads of saffron to a 3-4
lb. chuck roast (when braising it in liquid). She brought some to me from a
trip to Hungary a few years back, although I suspect it is Spanish saffron.
Only $3 a packet; three packets. I haven't used any of it yet. I think I'm
afraid of saffron 😉

Jill

Melba's Jammin said:

Thanks for the link. I'm thinking that next time I buy saffron, I'll
buy it from this guy. My price was no bargain.

I can't vouch for his business, but the website certainly seems
knowledgeable.

I found the chicken recipe. -aem

Spanish Chicken and Rice

Ingredients

1 frying chicken, cut into 8 pieces (may be skinned, if you must)
2 cups rice, long or medium grain
1 white onion, chopped
4 cloves garlic (or 2 large ones), chopped
1 red bell pepper, chopped
1 teaspoon paprika
3 strands saffron, steeped in hot water
4 cups chicken stock
1 cup dry white wine (sauvignon blanc type, not oaky chardonnay), or
dry vermouth
Freshly chopped parsley as garnish
Olive oil
Salt and pepper

Procedure

Steep saffron in 1/4 cup hot water.
Wash rice in cold water, drain, set aside.
Cut up chicken, bag/freeze unused bits, rinse, drain and dry 8 pieces.
Season chicken pieces.
Heat a deep heavy pan, add oil, and brown chicken. Remove, set aside.
Add onion, garlic and pepper to oil and cook until onion is
translucent.
Meanwhile, heat chicken stock in saucepan or in microwave.
Add rice to vegetables and stir for 1 or 2 minutes to coat well with
oil.
Add wine, stir for a minute, then add saffron, paprika, and chicken
stock.
Bring to boil, lower heat to simmer.
Simmer, uncovered, for 15 minutes.
Add chicken pieces, stir lightly into rice mixture and cover.
Simmer for 30 minutes or until chicken is done (check thigh).
Adjust seasoning, sprinkle with parsley and serve.

Options/Notes

First 3 steps may be done well in advance of cooking.
Cook 1/3 cup frozen peas in the microwave for 2 minutes, season them
and stir into finished dish.
Smoked paprika might overpower the saffron; regular sweet paprika would
be better.
Crush coriander seeds and add about 1/4 - 1/2 tsp to chicken.

In article <[email hidden]>,

aem said:

I found the chicken recipe. -aem

Thanks.

Quoted message said:

Spanish Chicken and Rice

Quoted message said:

3 strands saffron, steeped in hot water

THREE strands? Serious? Why bother?
--
-Barb
<http://jamlady.eboard.com> Updated 6-11-2006; Church Reviews, #19,
20, & 21.
"If it's not worth doing to excess, it's not worth doing at all."

Melba's Jammin said:

In article <[email hidden]>,

aem said:

I found the chicken recipe. -aem

Thanks.

Quoted message said:

Spanish Chicken and Rice

Quoted message said:

3 strands saffron, steeped in hot water

THREE strands? Serious? Why bother?
--

I don't remember how much I actually used, it's been quite a while ago.
Try steeping the 3 strands and after it's steeped for a while check it
out and make a judgment as to whether to use more..... -aem

aem said:

Melba's Jammin said:

In article <[email hidden]>,

aem said:

I found the chicken recipe. -aem

Thanks.

Quoted message said:

Spanish Chicken and Rice

Quoted message said:

3 strands saffron, steeped in hot water

THREE strands? Serious? Why bother?
--

I don't remember how much I actually used, it's been quite a while ago.
Try steeping the 3 strands and after it's steeped for a while check it
out and make a judgment as to whether to use more..... -aem

Most people consider the flavour of saffron to be so subtle as to be non
existent, i think i can taste it and like the flavour, but 3 strands is
enough to give colour. HOwever i would use a 1/4 tsp. of saffron soaked
in 1/4 cup of hot water for about 15 minutes and then use the water in a
recipe.

For saffron rice i cook the rice till done, add the 1/4 cup of saffron
water and return to a low heat for 5 minutes or so.
---
JL

Melba's Jammin said:

A friend brought 8g of saffron from Spain (about $24). It appears to be
about 1/3 cup. I'm embarrassed to 'fess that I've only ever used a few
threads to color chicken broth. I hear all about the flavor of
saffroned Whatever, but I couldn't identify the flavor, I'm sure. I
need some rather simple suggestions for its appropriate use. And HOW do
I use it? Crush/crumble/powder the threads?
Yet again, I await your counsel.

I have ordered from this company and have no connection with it. Their
saffron is supberb. I ordered an ounce from them and some vanilla
beans. Their service was right on. Afew days after my order arrived,
I got acall from them telling me that I had won their contest. Ididn't
even know I was entered! Two days later I received another ounce of
saffron. Can't beat that!
"Those whom the gods wish to destroy, they first make bored."

In article <[email hidden]>,

Joseph Littleshoes said:

Most people consider the flavour of saffron to be so subtle as to be non
existent, i think i can taste it and like the flavour, but 3 strands is
enough to give colour. HOwever i would use a 1/4 tsp. of saffron soaked
in 1/4 cup of hot water for about 15 minutes and then use the water in a
recipe.

For saffron rice i cook the rice till done, add the 1/4 cup of saffron
water and return to a low heat for 5 minutes or so.
---
JL

Thanks.
--
-Barb
<http://jamlady.eboard.com> Updated 6-11-2006; Church Reviews, #19,
20, & 21.
"If it's not worth doing to excess, it's not worth doing at all."

In article <[email hidden]>,

aem said:

Melba's Jammin said:

Thanks for the link. I'm thinking that next time I buy saffron, I'll
buy it from this guy. My price was no bargain.

I can't vouch for his business, but the website certainly seems
knowledgeable.

I found the chicken recipe. -aem

Spanish Chicken and Rice

Ingredients

1 frying chicken, cut into 8 pieces (may be skinned, if you must)
2 cups rice, long or medium grain

Quoted message said:

1 cup dry white wine (sauvignon blanc type, not oaky chardonnay), or
dry vermouth

Dude/Dudinette: Would jasmine rice be wrong? Re the white wine, I've
some riesling - does that qualify, or should I really get a sauvignon
blanc?
I've got the saffron soaking ‹ I used all I had from an
about-7-year-old-jar ‹ maybe a half teaspoon.

I'm thinking about stirring in some frozen peas when it's almost done.
Whaddaya think about that? Would mushrooms be wrong? Inquiring Mind
Wants to Know.
--
-Barb
<http://jamlady.eboard.com> Updated 6-11-2006; Church Reviews, #19,
20, & 21.
"If it's not worth doing to excess, it's not worth doing at all."

Barb said:

Dude/Dudinette: Would jasmine rice be wrong? Re the white wine, I've
some riesling - does that qualify, or should I really get a sauvignon
blanc?
I've got the saffron soaking ‹ I used all I had from an
about-7-year-old-jar ‹ maybe a half teaspoon.

I'm thinking about stirring in some frozen peas when it's almost done.
Whaddaya think about that? Would mushrooms be wrong? Inquiring Mind
Wants to Know.

I haven't been following this thread, but maybe you can get some ideas from
a recipe called "Chicken for Almodovar" that I just posted in the "Picky
Cooks" thread.

Bob

In article <[email hidden]>,

Bob Terwilliger' virtualgoth@die_spammer.biz said:

Barb said:

Dude/Dudinette: Would jasmine rice be wrong? Re the white wine, I've
some riesling - does that qualify, or should I really get a sauvignon
blanc?
I've got the saffron soaking ‹ I used all I had from an
about-7-year-old-jar ‹ maybe a half teaspoon.

I'm thinking about stirring in some frozen peas when it's almost done.
Whaddaya think about that? Would mushrooms be wrong? Inquiring Mind
Wants to Know.

I haven't been following this thread, but maybe you can get some ideas from
a recipe called "Chicken for Almodovar" that I just posted in the "Picky
Cooks" thread.

Bob

Maybe not. I killed that thread.
--
-Barb
<http://jamlady.eboard.com> Updated 6-11-2006; Church Reviews, #19,
20, & 21.
"If it's not worth doing to excess, it's not worth doing at all."