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I bought some saffron yesterday and am uncertain
- Thread starter denice
- Start date
Your question picked up my interest because I have seen different grades of saffron
sold but never asked--as you did. Google is our friend. Interesting where it comes from and what the grades/quality is. thanks.
http://www.saffron.com/cons_guide.html
http://www.saffron.com/cons_guide.html
sold but never asked--as you did. Google is our friend. Interesting where it comes from and what the grades/quality is. thanks.
http://www.saffron.com/cons_guide.html
http://www.saffron.com/cons_guide.html
bonnieinholland
Well-known member
Scallops with Ham and Bread Crumbs
SCALLOPS WITH HAM AND BREAD CRUMBS
This is a lovely Portuguese dish. I have made it with a sturdy white fish, like cod, instead of the scallops and had it turn out great. The flavors are perfect with an Orvieto Classico or a Vernaccia di San Gimignano, both from Italy.
Ingredients
1 lb (500 gms) sea scallops, drained
1/2 cup (125 ml) minced onion
1 tbsp (15 ml) olive oil
3/4 tbsp (12 ml) minced fresh flat-leaf parsley
2-1/2tbsp (37-1/2 ml) minced cured ham, such as proscuitto or serrano
1/4 tsp (1 ml) crumbled saffron threads
2 tbsp (30 ml) dry white wine
1/4 tsp (1 ml) white wine vinegar
1/2 tsp (2-1/2 ml) dried thyme
1/2 tsp (2-1/2 ml) red pepper flakes
freshly ground white pepper
salt to taste
for the topping:
3/4 cup (180 ml) fresh bread crumbs (about 2 slices of bread, processed down to crumbs)
1/4 tsp (1 ml) sweet paprika
3/4 tsp (4 ml) chopped fresh flat-leaf parsley
1 tbsp (15 ml) olive oil
salt and pepper to taste
1. Preheat oven to 400 deg F (200 deg C).
2. In a bowl, toss together scallops, onion, olive oil, parsley, ham, saffron, wine, vinegar, thyme (rubbed between the palms of your hand as you add it), pepper flakes, salt and pepper to taste. Place mixture in a buttered shallow baking or gratin dish.
3. Mix together all topping ingredients. Spoon evenly over the scallop mixture. Bake in pre-heated oven for 15 minutes.
Serves 2 as a main course, with some steamed rice or pasta and a Caesar salad.
Recipe adapted from Gourmet magazine (March 1991).
SCALLOPS WITH HAM AND BREAD CRUMBS
This is a lovely Portuguese dish. I have made it with a sturdy white fish, like cod, instead of the scallops and had it turn out great. The flavors are perfect with an Orvieto Classico or a Vernaccia di San Gimignano, both from Italy.
Ingredients
1 lb (500 gms) sea scallops, drained
1/2 cup (125 ml) minced onion
1 tbsp (15 ml) olive oil
3/4 tbsp (12 ml) minced fresh flat-leaf parsley
2-1/2tbsp (37-1/2 ml) minced cured ham, such as proscuitto or serrano
1/4 tsp (1 ml) crumbled saffron threads
2 tbsp (30 ml) dry white wine
1/4 tsp (1 ml) white wine vinegar
1/2 tsp (2-1/2 ml) dried thyme
1/2 tsp (2-1/2 ml) red pepper flakes
freshly ground white pepper
salt to taste
for the topping:
3/4 cup (180 ml) fresh bread crumbs (about 2 slices of bread, processed down to crumbs)
1/4 tsp (1 ml) sweet paprika
3/4 tsp (4 ml) chopped fresh flat-leaf parsley
1 tbsp (15 ml) olive oil
salt and pepper to taste
1. Preheat oven to 400 deg F (200 deg C).
2. In a bowl, toss together scallops, onion, olive oil, parsley, ham, saffron, wine, vinegar, thyme (rubbed between the palms of your hand as you add it), pepper flakes, salt and pepper to taste. Place mixture in a buttered shallow baking or gratin dish.
3. Mix together all topping ingredients. Spoon evenly over the scallop mixture. Bake in pre-heated oven for 15 minutes.
Serves 2 as a main course, with some steamed rice or pasta and a Caesar salad.
Recipe adapted from Gourmet magazine (March 1991).
richard-in-cincy
Well-known member
I checked my container last night because I couldn't remember how many grams
I paid $7.95 for 5 grams of Pure Spanish (I think it also said Superior or something - I'll check again).
Nan, I've made the saffron rice from my Indian cook book - it is good.
I paid $7.95 for 5 grams of Pure Spanish (I think it also said Superior or something - I'll check again).
Nan, I've made the saffron rice from my Indian cook book - it is good.
heather_in_sf
Well-known member
I was so excited with in the famous food bazar of Istanbul to see huge bags of saffron for sale
for what amounted to be less than 1 dollar American. I bought several! They smelled right but the strands were lighter orange and when soaked in warm water never colored the water. After much discussion with the cooks in my family we decided it was not really true saffron after all. rather disappointing but I guess you get what you pay for!!! It looks great on display in a jar in my kitchen though, a lovely color...
Now whenever I hear of a friend going to Spain I ask them to pick me up some real saffron (funded of course!) and now I have lots of the real thing to enjoy. mmm!
for what amounted to be less than 1 dollar American. I bought several! They smelled right but the strands were lighter orange and when soaked in warm water never colored the water. After much discussion with the cooks in my family we decided it was not really true saffron after all. rather disappointing but I guess you get what you pay for!!! It looks great on display in a jar in my kitchen though, a lovely color...
Now whenever I hear of a friend going to Spain I ask them to pick me up some real saffron (funded of course!) and now I have lots of the real thing to enjoy. mmm!
J
jadaore
Guest
Pearl couscous with saffron, veggies, grilled shrimp m... link to recipe
I've made this a few times since I first tried and posted it. For vegetarians I used veggie broth, deleted shrimp and added eggplant, red bell peppers, and different squashes.
Another time I made the marinade the day before and used some to marinate chicken breasts overnight(I added a dab of dijon to the marinade for the chicken, but not to the rest). The next day I made the couscous ahead, and it was my intent to grill the veggies ahead as well, and just have the chicken to cook once the guests arrived, but, sigh, it didn't work out that way. However, the chicken was delicious, as good or better than the shrimp version. That time I passed the feta separately cause there were several kids and I wasn't sure if they would like it.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=20177
I've made this a few times since I first tried and posted it. For vegetarians I used veggie broth, deleted shrimp and added eggplant, red bell peppers, and different squashes.
Another time I made the marinade the day before and used some to marinate chicken breasts overnight(I added a dab of dijon to the marinade for the chicken, but not to the rest). The next day I made the couscous ahead, and it was my intent to grill the veggies ahead as well, and just have the chicken to cook once the guests arrived, but, sigh, it didn't work out that way. However, the chicken was delicious, as good or better than the shrimp version. That time I passed the feta separately cause there were several kids and I wasn't sure if they would like it.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=20177