I used to make a tea with a couple of teaspoons of water and a few threads of saffron for Challa bread and my lemon pound cake. It gave beautiful color and fragrance to both. I have recently found that a few threads really add flavor and color to the sauce in which I prepare Turbot. I use a little olive oil and various herbs and seasonings under the fish, more seasonings, salt and some splashes of Frank's red hot cayenne pepper sauce on top and a few tablespoons of white wine, with the saffron threads, in the pan to bubble and provide steam in the covered skillet. If the sauce needs reducing, I slightly set the cover ajar the last couple of minutes of cooking. I serve it with a really garlicy heavily herbed marinara sauce on top of each fillet.
Saffron
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jerrod6
Well-known member
Saffron..Umm
I saw saffron in the the store today but didn't buy it. I think it was from Spain. I had some years ago when I was in Egypt for over a month. I brought a large bag of it home. Now perhaps other saffron tastes different but after eating it in Egypt and then bringing a bag of the stuff home and eating, I don't want to taste it in anything again. Tell me that saffron from different countries tastes different and I might try it. So Tom what country was your saffron grown in?
I saw saffron in the the store today but didn't buy it. I think it was from Spain. I had some years ago when I was in Egypt for over a month. I brought a large bag of it home. Now perhaps other saffron tastes different but after eating it in Egypt and then bringing a bag of the stuff home and eating, I don't want to taste it in anything again. Tell me that saffron from different countries tastes different and I might try it. So Tom what country was your saffron grown in?
Saffron is one of those herbs that is other-worldly in small amounts and utterly sickening when used in excess. Saffron also has "terroir", I would say, although there is a basic saffron taste common to all the ones I've used.
When I think of saffron, I always think of Milanese risotto, Spanish paella, and Russian Kulich. I know it goes into other things, but those are my favorites.
When I think of saffron, I always think of Milanese risotto, Spanish paella, and Russian Kulich. I know it goes into other things, but those are my favorites.
My uncle used to grow saffron (crocus). He had more than he knew what to do with, but never shared any. That's the sort of odd person he was. The baby of the family.
I generally don't make anything that requires saffron other than risotto, which wouldn't be risotto without it. I'm still using a small brass container of threads that my sister brought me from Morocco some time ago.
I generally don't make anything that requires saffron other than risotto, which wouldn't be risotto without it. I'm still using a small brass container of threads that my sister brought me from Morocco some time ago.
sudsmaster
Well-known member
I once read that a lot of saffron is a cheap substitute.
I have had a small bottle of the stuff for decades, never used it.
Don't know if it's the real stuff or the fake.
I have had a small bottle of the stuff for decades, never used it.
Don't know if it's the real stuff or the fake.
Agree to this...always need to have saffron in the house, there are several dishes I make which aren't the same if I'm out. Speaking of that, it's time to make tomato soup (which calls for it...)...from Julia Child's cookbook. With garden tomatoes it's divine...put it in the freezer 
There is one species of purple crocus, Crocus sativus, that I believe is native to Spain from which the dried stigmas are gathered to be used as saffron. Mine is from Spain.
Most expensive spice in the world.
The best samples of authentic saffron that I've had are from Spain and Persia. There are many countries that promote and sell an ersatz saffron that looks like it's made up of stigmas of some flower, but the aroma is way off. Trust your nose. I found Persian saffron online and continue to buy it; it's a good deal and the canister it comes in is beautiful.
Tom, I've always made my challah with saffron. Here's a tip I learned from Madhur Jaffrey for getting the most bang for your buck with this expensive spice: CAREFULLY toast the threads either over a burner or in a microwave oven ( 30 seconds in mine, stir, and then another 30 seconds). Allow the threads to cool, then pulverize them with a spoon or with a pestle. Then soak them for 5 minutes in 1/4 cup of warm milk or 1/2 & 1/2. I'd love to see your recipe for the lemon pound cake.
The best samples of authentic saffron that I've had are from Spain and Persia. There are many countries that promote and sell an ersatz saffron that looks like it's made up of stigmas of some flower, but the aroma is way off. Trust your nose. I found Persian saffron online and continue to buy it; it's a good deal and the canister it comes in is beautiful.
Tom, I've always made my challah with saffron. Here's a tip I learned from Madhur Jaffrey for getting the most bang for your buck with this expensive spice: CAREFULLY toast the threads either over a burner or in a microwave oven ( 30 seconds in mine, stir, and then another 30 seconds). Allow the threads to cool, then pulverize them with a spoon or with a pestle. Then soak them for 5 minutes in 1/4 cup of warm milk or 1/2 & 1/2. I'd love to see your recipe for the lemon pound cake.
One of the "fake saffrons" is actually dried safflower flowers. It makes a great color and was formerly used as a dye. There's no flavor that I can detect.
I have read that alcohol extracts maximum color from saffron. In my experience, that is truly the case. I have also read that milk works better than plain water, but to me, those two work about the same--i.e. not as well as alcohol.
For kulich, I soak the threads in a tablespoon or two of rum for 10 minutes, then add it to the dough. That approach would probably work for any bread or cake.
[this post was last edited: 9/28/2014-23:06]
I have read that alcohol extracts maximum color from saffron. In my experience, that is truly the case. I have also read that milk works better than plain water, but to me, those two work about the same--i.e. not as well as alcohol.
For kulich, I soak the threads in a tablespoon or two of rum for 10 minutes, then add it to the dough. That approach would probably work for any bread or cake.
[this post was last edited: 9/28/2014-23:06]
launderess
Well-known member
Sweeties Darlings!
Sorry, but moment one saw the title of this post one's mind went at once to Edina Monsoon's daughter! *LOL*
Carry on then.
Sorry, but moment one saw the title of this post one's mind went at once to Edina Monsoon's daughter! *LOL*
Carry on then.
kenmoreguy89
Well-known member
Yep...saffron most expensive spice in the world
Had a friend who used to have it in his garden and sometimes gave me some, I will plant it also when I'll move to the farm, saffron is one of the most expensive spices of the world because you can obtain it just by handmade extraction, and it's a lot of work....
Here in the North it doesn't get as good as it does in the South...but it depended when you plant it....
Abruzzo has a famous production, among the finest Saffron in the world, though pretty much all Southern regions do produce it...
Is the main ingredient of Risotto alla Milanese, even though is more a southern thing than northern.... the original Risotto alla Milanese to be called so must include also some bone marrow, ... otherwise it becomes simple "risotto allo zafferano"-"Saffron risotto" which is what is more popular outside the borders of Milan and otherwise called familiarly as "risotto giallo"- Yellow risotto...popular everywhere in Italy.
When I make it I usually make 3-4 times more the needed, because I like to make Risotto "cakes" the days after, once compacted, risotto cakes are simply roasted risotto in a greased pan (with crisco gets even crispier), both plain or stuffed/layered with ham and Fontina cheese or mozzarella, crunchy and crispy outside and soft inside...
Including pic..
Speaking of rice is also a common ingredients for many rice dishes à la Crèole...
I love saffron!
[this post was last edited: 9/29/2014-19:05]
Had a friend who used to have it in his garden and sometimes gave me some, I will plant it also when I'll move to the farm, saffron is one of the most expensive spices of the world because you can obtain it just by handmade extraction, and it's a lot of work....
Here in the North it doesn't get as good as it does in the South...but it depended when you plant it....
Abruzzo has a famous production, among the finest Saffron in the world, though pretty much all Southern regions do produce it...
Is the main ingredient of Risotto alla Milanese, even though is more a southern thing than northern.... the original Risotto alla Milanese to be called so must include also some bone marrow, ... otherwise it becomes simple "risotto allo zafferano"-"Saffron risotto" which is what is more popular outside the borders of Milan and otherwise called familiarly as "risotto giallo"- Yellow risotto...popular everywhere in Italy.
When I make it I usually make 3-4 times more the needed, because I like to make Risotto "cakes" the days after, once compacted, risotto cakes are simply roasted risotto in a greased pan (with crisco gets even crispier), both plain or stuffed/layered with ham and Fontina cheese or mozzarella, crunchy and crispy outside and soft inside...
Including pic..
Speaking of rice is also a common ingredients for many rice dishes à la Crèole...
I love saffron!
[this post was last edited: 9/29/2014-19:05]
kenmoreguy89
Well-known member
P.S
It also gives a kick to the cream sauce when making alfredo tortellini (BTW I never heard them being called Alfredo in Italy, just in the US is "Alfredo" for some reasons), it's a tastier variant, add bacon instead of ham, and it gets even better!
Chef, a note italian brand of cuisine cream started making a version with saffron incorporated, though it isn't just as adding your own, it does not taste as good, it takes so little to open a dam saffron bag and pour in, why they need to make a version with it incorporated is beyond me...
It also gives a kick to the cream sauce when making alfredo tortellini (BTW I never heard them being called Alfredo in Italy, just in the US is "Alfredo" for some reasons), it's a tastier variant, add bacon instead of ham, and it gets even better!
Chef, a note italian brand of cuisine cream started making a version with saffron incorporated, though it isn't just as adding your own, it does not taste as good, it takes so little to open a dam saffron bag and pour in, why they need to make a version with it incorporated is beyond me...
I'm just mad about SAFFRON!
Here is the heirloom jar that is from my mom who worshiped this spice--this plant!--and was able to bear w/ the Hi-Price this goes for--yet there was NEVER a BAD dish that she made with it!
I would not mind my house haunted by her spirit just to have even ONE of the many dinners that she'd made! (Now, when will I ever cook something with it?!)
Not exactly the "mellow-yellow" Donovan sang about--neither are the not-so-"Eeee-lectrical Bananas" in the background; maybe I need to smoke the peelin's...! (An' goin' to the ceilin'...!--Ha, ha!!!!)
-- Dave
Here is the heirloom jar that is from my mom who worshiped this spice--this plant!--and was able to bear w/ the Hi-Price this goes for--yet there was NEVER a BAD dish that she made with it!
I would not mind my house haunted by her spirit just to have even ONE of the many dinners that she'd made! (Now, when will I ever cook something with it?!)
Not exactly the "mellow-yellow" Donovan sang about--neither are the not-so-"Eeee-lectrical Bananas" in the background; maybe I need to smoke the peelin's...! (An' goin' to the ceilin'...!--Ha, ha!!!!)
-- Dave
twintubdexter
Well-known member
Not being much of a cook I'm not familiar with most spices. I always thought the girl in the center was Saffron...
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