I'm about to say something shocking. I saw No Reservations (the film with Catherine Zeta-Jones and Aaron Eckhart, not the show with Bourdain) and I actually liked it. I originally agreed to join BuzzSugar (who also enjoyed the film), but almost backed out because I really wasn't interested. The trailer looked cheesy, and the story looked weak. However, it was the promise of upclose food pornography and hot kitchen action that made me stick with my plan. And you know what? I was really glad I did. Not only was the story well executed and the characters entertaining, the food talk was delectable and droolicious on such a large screen. When Zeta-Jone's character talks about quail, scallops, saffron, or any other various dish, my mouth would water like one of Pavlov's dogs and my tummy would rumble. In fact, although I ate right before the film, I left craving roasted quail, homemade pizza, creme brulee, fish, spaghetti and most importantly, scallops with saffron sauce. Luckily I've found the recipe they used to create Zeta-Jone's signature dish and now I'm going to share it with you. To check out the recipe read more
A spice often used in Mediterranean and Moroccan cooking that is the dried point of pollination of the purple crocus (a flower similar to the iris). Each flower only provides three strands of saffron that must be carefully and painstakingly hand picked and dried, making it the most expensive spice in the world. For one ounce of saffron, 14,000 tiny strands must be harvested. Saffron adds a deep yellow color to dishes and was at one time a dye used to color cloth. A little goes a long way with most recipes calling for a small pinch of saffron threads to add a pleasant spicy smell and aromatic flavor.