Thanks for all the comments on the previous blog...I thought about taking a pic of my tools, but thought oh that is way to over the top of 'dramatic', but I feel like a gladiator in the kitchen sometimes, and we do not always come out on top...
Well, I searched and could not find any info on what Saffron smelled or tasted like. So I thought let me just open up a bag and smell it. Okay warning do not do that if you have sensitive sinus problems, because I think I just introduced my nasal passages to a new type of allergy! I am in good humor about it, but Warning: Do Not Snort Saffron...it does come from a flower, so it makes sense it would give you a headache.
Next, I tasted it off a dip of my pinky...not sure, but it does have a distinctive flavor and smell, definitely compared to Turmeric.Saffron II- 'Saucy' Joes (meat)-
Now I believe if you are going to eat meat, eat good quality grass feed beef, and am going to make it like a meatloaf, and crumble it up. I want the Saffron flavor to come out in the meat, so no extra seasonings today.
2 Tablespoons Saffron powder in 1/3 cup warm water; sit for 10 minutes
1/2 pound each grass feed beef, veal, & pork (optional)
1/3 cup Quinoa flour (or bread crumbs, I had a wheat intolerance lately)
1 egg
Mix in half of the saffron water, salt and pepper to taste; Form into three small loaves and bake 350 degrees for 30 minutes; remove and when you can touch slice them and make sliders or crumble and incorporate into sauce. Serve over rolls or rice.
Sauce:
7 organic or hot house tomatoes (used yellow for contrast); remove tops and gently squeeze seeds to remove; dice
1 small shallot; finely chopped
3 pieces of roasted red pepper; small chop
Saute shallots in small amount of oil, and add diced tomatoes & red peppers; add the other half of Saffron water, and reduce for thirty minutes; add 2 tablespoons quinoa flour (cornstarch if desired) to thicken sauce.
Vegan Saucy Joes-
1 zucchini, small chop
5 baby bellas, small chop
1/2 cup spinach, small chop
Add these ingredients in after sauce above cooks for 15 minutes; then follow rest of instructions; simmer for 15 minutes on stove covered (extra veggies will release water).
Serve over small rolls as sliders, over rice or over Quinoa grains.
Saffron III- Fruit Paella-
1/3 cup fruit juice slightly warm; add 1 tablespoon Saffron powder and stir; steep 10 minutes
1 cup risotto (aborio or regular sticky rice is acceptable)
2 2/3 cups fruit juice (I used apple cider)
1/3 cup raw sugar
1/4 cups mixed fruit and reconstitute; fresh or frozen will do
Cook risotto in Saffron juice; while adding the rest of juice and cook according to directions; after about 15 minutes add sugar and stir; remove from heat covered after 10 more minutes; let sit covered until tender. R
eserving 1/4 cup for final presentation; add fruit just before done, and remove from heat. Let stand for 15 minutes, and stir in little amount of fruit juice when plating, and top off with fruit and nuts.
Oh this little dish was one of our favorites...it was like a risotto porage (use oatmeal) with the reconstituted dried fruit (cherries & blueberries I froze) with pumpkin seeds, and I sprinkled a tiny bite of powdered sugar across the top...indescribable!
Saffron IV- Fig & Goat
Take one large package (depending on guest) goat cheese and mix with 2-3 fresh figs (use that little chopper) and let sit overnight. Then take 1 tablespoon saffron powder and mix with 2 tablespoons warmed oil in bowl. Take goat cheese and form into shape(s) and roll in the seasoned oil; let sit at room temp for at least thirty minutes before serving. The flavors were wonderful melded together!
Now the french serve cheese as a dessert course, and most certainly this will do with the fig addition. Bon Appetit!
