569490 Mon Nov 03 17:19:11 -0800 2008 30 31 Home Cooking 0 4147574 I was just given a large amount of Saffron by my parents who were in Tunisia where it is abundant. I really look forward to cooking with it, but aside from flavoring rice, I am not sure what to do with it. I would be very happy to get some recipe ideas - especially if you love and cook with Saffron. All ideas welcome. Thanks Chowhounders! Mon Nov 03 17:19:11 -0800 2008 124208 SamuelAt 1 4148069 I have been making French Butter Cookies and added crushed saffron threads and scraped a vanilla bean into the batter. MMM Yum. I can give you a link to the Butter Cookie recipe if you are interested. Mon Nov 03 21:50:46 -0800 2008 4147574 162977 sarah galvin 2 4148825 I would be very inteerested to have the recipe. Thanks! Tue Nov 04 09:17:26 -0800 2008 4148069 124208 SamuelAt 3 4149188 Here is the link: http://ayankeeinasouthernkitchen.com/2008/08/28/french-butter-cookies/ Tue Nov 04 11:21:32 -0800 2008 4148825 162977 sarah galvin 1 4148161 Infuse some threads into boiling water prior to making up cous-cous. When cooled and fluffed up fold in: cubed feta, chopped tomatoes, cucumber, scallions, parsley, lemon juice, olive oil. This makes a wonderful cold side dish. Actually I've just started using deli-counter tubs of sun-dried toms and grilled or roasted peppers stirred into cous-cous with their juices and some feta. It's lovely. Tue Nov 04 00:11:08 -0800 2008 4147574 156990 Robin Joy 2 4148829 Sounds delicious. I will try that. Thanks! Tue Nov 04 09:18:00 -0800 2008 4148161 124208 SamuelAt 1 4148265 Lots of great suggestions here, too: http://chowhound.chow.com/topics/528400 Edit - also - You might just want to make some saffron rice with it and see how it is. My husband brought me a huge box of saffron from Egypt, and I ended up throwing it out, as it wasn't really saffron. Tue Nov 04 04:22:53 -0800 2008 4147574 10985 MMRuth 1 4148337 Basic risotto (I use Marcella Hazan's recipe) calls for saffron, and it is fabulous! Tue Nov 04 05:39:47 -0800 2008 4147574 34558 roxlet 2 4148490 I second a basic risotto (let the saffron 'bloom' in the preferably homemade-stock) if you want to get crazy, some butter poached shrimp/lobster/langostines on top too (which you can make some quick stock from Tue Nov 04 07:05:22 -0800 2008 4148337 155369 RPMcMurphy 1 4148863 it's not a recipe, but i really enjoy saffron yogurt. i just let grind up some saffron (a few threads) into a little milk or water to release the flavor and color. then i just mix that into some good yogurt along with sugar to taste. it's tasty! Tue Nov 04 09:29:49 -0800 2008 4147574 10383 arifa 2 4149214 I do that too. Similarly- when I'm feeling like making the effort I also make a saffron pudding (just substitute saffron for vanilla in a vanilla pudding recipe). If you really want to take it another step further just substitute coconut milk for the regular milk in the pudding (saffron/coconut pudding). It's awesome with some shaved chocolate on top. You can also add it to kheer (be it made of rice, vermicelli or tapioca). Yeah- I have a lot of saffron on my hands too ;) Tue Nov 04 11:32:43 -0800 2008 4148863 12713 TongoRad 1 4148938 A seafood soup made with a broth infused with fennel and saffron, nice bread, it's delicious! Tue Nov 04 09:58:08 -0800 2008 4147574 67706 WCchopper 2 4499422 Sounds great - thank you! Thu Mar 12 16:23:03 -0700 2009 4148938 124208 SamuelAt 2 4499468 I agree. A seafood soup or stew......Bouillabaisse. Thu Mar 12 16:39:57 -0700 2009 4148938 123497 fourunder 1 4499441 Paella - technically, it's rice but it's darn good rice. I haven't made it in years but it used to be one of my staples. Thu Mar 12 16:31:12 -0700 2009 4147574 203338 chicaraleigh 1 4499672 I like to make this as a filling for buckwheat crepes: 2 shallots, minced 2 3-inch pieces of orange zest 1 can diced tomatoes 2 pinches saffron salt and pepper to taste small log of goat cheese saute shallots; add tomatoes and orange; simmer for 20 min. or until it reduces slightly; add saffron cook a minute or two more; season; place in a baking dish; top with rounds of goat cheese and broil until cheese browns (about 7 minutes, depending on your broiler). Would also just be a great dip for bread. But it's great in crepes and so, so easy! Thu Mar 12 17:55:57 -0700 2009 4147574 36325 Procrastibaker 1 4500846 oven, 350F -Olive oil grease a pie tin (or something oven safe), and sprinkle with salt, pepper, and pinch of saffron. - top with top quality ricotta cheese, and salt and pepper top of cheese -bake until golden brown (25min) serve warm saffron cheese with a combo of the following: bread salad thinly shaved fennel lemon juice more olive oil Fri Mar 13 06:53:17 -0700 2009 4147574 22624 relizabeth 2 4501550 That sounds great-- I am copying it down... Fri Mar 13 10:06:21 -0700 2009 4500846 36325 Procrastibaker 3 4502952 As am I! Yum. Thanks! Fri Mar 13 17:02:07 -0700 2009 4501550 124208 SamuelAt 1 4501546 Oooh.... and I forgot honey-saffron ice cream! Just find a good recipe for honey-vanilla ice cream and add a pinch of saffron to the warm custard. Beautiful color and delicious. Fri Mar 13 10:05:56 -0700 2009 4147574 36325 Procrastibaker 1 4501622 You can add it to paella, risotto, garlic soup. You can also beat it into scrambled eggs. A little bit goes a long way. Do you have powder or theads. I have found that to get the most red out of it, let your saffron dislolve in a few teaspoons of water before you add it to your recipe. Fri Mar 13 10:28:48 -0700 2009 4147574 21396 normalheightsfoodie 2 4502955 I have threads, so I guess a little goes a long way? Fri Mar 13 17:03:00 -0700 2009 4501622 124208 SamuelAt 3 4510126 Threads are better than the powder, it is the real thing. Let them soak in a small amount of water prior to use. A little goes a long way, add more for stronger color. Mon Mar 16 13:24:54 -0700 2009 4502955 21396 normalheightsfoodie 1 4502460 Rouille for a bouillabaisse -- basically a saffron garlic aioli. I like either French Soupe de Poissons or the Zuni Cafe's chicken bouillabaisse. http://www.savour-fare.com Fri Mar 13 14:02:48 -0700 2009 4147574 10669 Amuse Bouches 1 4503149 Persian Love Cake from Epicurious has a saffron and rose-flower water flavored icing: http://www.epicurious.com/recipes/food/views/Persian-Love-Cake-232273 I haven't made this, but I saw it on another thread and am ready to make it asap! ~evergreengirl Fri Mar 13 18:30:01 -0700 2009 4147574 272684 evergreengirl 1 4503166 shrikhand/ice cream/pots de creme Fri Mar 13 18:40:58 -0700 2009 4147574 74905 jaykayen 1 4510370 I've been making sauteed fennel with coriander and saffron threads. This is on the holiday issue in gourmet. i've been eating this ever since... great for lunch the next day also. http://www.epicurious.com/recipes/food/views/Sauteed-Fennel-with-Almonds-Raisins-and-Saffron-243631 I'll steal the couscous idea. sounds yummy with some grilled fish! Mon Mar 16 14:23:36 -0700 2009 4147574 133265 jeniyo 1 4510626 I like to use it in a mussel dish. Make a "broth" of white wine, shallots, cream, garlic and saffron. Steam the mussels in the sauce and add a handful fresh spinach. Make sure you have a nice bread to soak up all of the sauce. It's really good. Mon Mar 16 15:25:51 -0700 2009 4147574 56380 JennyHunter 1 4515368 SamuelAr - How are your saffron experiences going? Do you find that you like the savory or sweet version of the recipes that many have offered? Do you find that you just don't like saffron and want to ship it to me?!? <grin> Please report back when you can Tue Mar 17 23:28:28 -0700 2009 4147574 203338 chicaraleigh 1 4519817 I like making a nut masala with 1/2 cup blanched almonds, 1/2 cup raw cashew, 1 cup shelled unsalted pistachios, 1 Tbs. lightly toasted ground green cardamom, and finally 1 tsp. saffron threads. Finely process the nuts, add the cardamom and saffron threads. Keep in an airtight container An aromatic garnish for ice cream or sorbet, Steep in cream for pannacotta or creme brulee, nice in angel food cake, delicious with a little honey in steamed milk! Thu Mar 19 12:36:16 -0700 2009 4147574 274960 michouxxoo 1 4524692 I love saffron too! Lately, I have been using quite a lot of it in making Ina Garten's Chicken Bouillabaise...recipe can be found on Food Network's website or in Ina's Back to Basics cookbook. (a great book, by the way!). The saffron brings a lot to the party..its my favorite new dish of '08. Cheaper than traditional bouillabaise and luxuriously delicious. Lucky you! what a great gift to get from your parents. Sat Mar 21 05:28:23 -0700 2009 4147574 44279 Saucy1