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Apr 1, 2008 07:35 PM


Poor little saffron, so rare and expensive and so alone with nobody to play with. So I consoled it by giving it a separate thread.

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  1. Saffron Soup with Mussels, p. 176

    Made this on Saturday night. Pretty quick and straightforward, even will all the pouring back and forth, etc. Do heed his instruction about straining the liquid - I almost wasn't going to bother, but was glad I did, as there was definitely some grit after cooking the mussels. As we weren't hungry yet after I cooked the mussels, I diced up the potatoes and added them to the liquid/onions, then turned off the heat. This was a mistake, as when I went back to finish cooking, it took forever for the diced potatoes to cook, and in fact they never did get completely tender. I know on another thread a poster posted about this problem in a different dish, and someone replied that this allowing the potatoes to get warm w/o actually starting the cooking process can lead to this. I ended up adding more stock (box) - don't know if it was needed b/c I just kept cooking and cooking, or if the recipe calls for it to be less soupy than I thought it should be. I did add the full amount of cream, but since I tasted the soup over and over again due to the potato issue, I can say that it also tasted awfully good without it.

    Great as leftovers and I'll be making this again. Great saffron flavor, very rich, so a little soup goes a long way.

    1. Saffron Mashed Potatoes, p. 175

      I do love saffron and I love mashed potatoes and these were absolutely delicious. I served with steak and the grilled red onion recipe but this truly would be perfect with a simply prepared fish. I made half the recipe and used Yukon Golds rather than russets, since that what my husband brought home from the store. I did add the liquid gradually at the end, to make sure they weren't too loose, and did leave just a tiny bit in the sauce pan. The added tabasco gives it a certain je ne sais quoi! Note (as I did about half way through preparing dinner) that he calls for letting the puree sit for 30 minutes in a warm place for the flavors to develop. I just covered my KA bowl with foil, and left it on a turned off gas burner, since the stove top was quite warm.