I bought some saffron yesterday and am uncertain

REC:Saffron, Sweet Onion and Garlic Tart

Saffron, Sweet Onion and Garlic Tart
From: Maria (@202.14.68.244 ())

A meatless supper dish...
I posted this on the vegetarian forum and thought that I'd post it here too!
It is a heavenly tart and is great served with a watercress salad with a piquant dressing.


250ml (8fl oz) double cream
12 Saffron Strands
10 large garlic cloves, unpeeled
750g (1 ½ lb) onions, thinly sliced
2 tbs olive oil
25g (1oz) butter
1 heaped tsp sugar
1 large egg
2 egg yolks
seasoning

Pastry

175g (6oz) plain flour
1 tsp salt
½ tsp cayenne
125g (4oz) butter
1 tbs water

Sift flour, salt and cayenne into bowl. Melt butter with water then pour into the flour gradually, mixing until you have a warm dough. Press dough evening over the base and sides of a 9" fluted loose-bottomed flan tin. Chill for at least 30 min.

Meanwhile heat cream and saffron until just bubbling, stir and set aside, stirring occasionally to infuse. Place garlic in a small pan of water, bring to boil and simmer for 10 - 15 min until soft. Drain and set aside. Soften onions in the olive oil and butter in a pan, gently, stirring until soft but no browned. Transfer to mixing bowl with oil and butter from pan. Pop garlic out of skins into the bowl, cut in half lengthways and add sugar. Beat cream and saffron with the whole egg and extra yolks. Add onion and garlic mixture. Season and stir.

Prick base of pastry case and bake at 220 degrees c/425 f/ gas 7 for 10 min then turn heat down to 180 c/350 f/ gas 4. Spoon onion mixture into case, return to oven and bake for 25 - 30 min until filling feels just set to a light touch. Serve warm.

 
I have made a chicken stock, but not a fish stock. I wonder if next time I should use

chicken heads in my stock, like fish heads in the fish stock?

 
UMMM, I don't think that would be my choice!! LOL I make fish stock when

I shell shrimp. Brown the shells and then add some water and a splash of wine. Simmer for 30 minutes.
I think salmon is not recommended for making fish stock--just an FYI.

 
As well, a must for paella. Spanish foods, rice and chicken...etc. sometimes just as colour but who

can afford it for colour alone.

 
At Penzeys Coupe Quality Spanish Saffon is 8.29 a gram, Superior Quality Spanish is....

6.79 a gram. The Coupe quality is 100% red, the Superior is 90% red 10% yellow.
Then there is Kashmir supposedly the best in the world 11.49 a gram.
Please don't hate me, but when I was in Turkey, I got Iranian, dark red long strands for $10 US an ounce. Oh there was that plane ticket??
That's what I love most about Penzeys Maharaja curry powder--every 50# has a pound of the Kashmir stuff!!!!You can really see it.

I would say the best way to appreciate it--

Saffron Rice


Place 1 Tabls. olive or peanut oil in heavy pan, add 1 Tabls. minced onion and cook till translucent, add 1 cup long grain rice and a small pinch saffron, crumbled. Stir and add 2 cups chicken or vegetable stock.reduce heat, cover and cook till rice is tender (about 18 minuted). Serve with curried chicken and stir fry veggies.
It is an addictive taste!!!!!!
The link is for a cake I have been meaning to try for a long time--will let you know when I do, or check back if your do.
Enjoy!!!!

http://www.penzeys.com/cgi-bin/penzeys/recipes/r-penzeyssaffroncake.html

 
if you want high quality saffron, drop me a line...

not a lyme, thank you please and kindly.

last time i checked, my good buddies at litteri's had spanish plantation grade saffron for something like $40 an OUNCE (~28 grams).

 
You must log in or register to reply here.
Back
Top