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Care to Flex a Saffron Mussel?

YumSugar — Mon, 20 Jul 2009 16:15:10 -0700

I love just about everything from the sea. and mussels are no exception. Mussels are great during the Summer because they are quick to cook and require little prep work.Topped with a saffron sauce, these mussels are scrumptious. Saffron is an expensive spice, but it's packed full of flavor and a little goes a long way. When eating mussels, I enjoy the sauce, so I increased the sauce-to-mussel ratio. While the original recipe doesn't call for carrots, their addition adds both crunch and sweetness, which complements the creamy sauce and salty mussels. Don't forget to pick up a baguette to serve with the mussels: my guests were practically licking their bowls clean! To get started on this simple yet decadent dish keep reading.

Fast & Easy Dinner: Mussels With Sherry, Saffron, and Paprika

partysugar — Fri, 03 Apr 2009 06:50:50 -0700

When you need a meal in a hurry, turn to shellfish: most kinds (mussels, clams, scallops, shrimp) only need 10 minutes to cook. In this recipe, mussels are steamed in a fragrant sauce seasoned with shallots, tomatoes, saffron, and paprika. Serve with crusty bread for mopping the broth, a crisp green salad, and a glass of chilled white wine. It's a luxurious meal that won't break the bank - perfect for ringing in the weekend!

Get the recipe when you read more.

Mussels With Sherry, Saffron, and Paprika
From Bon Appétit

Ingredients

3 tablespoons olive oil
1 cup sliced shallots (4 to 5 large)
3 garlic cloves, chopped
3/4 cup dry Sherry
1 14 1/2-ounce can diced tomatoes in juice (preferably fire-roasted)
3/4 teaspoon paprika
1/2 teaspoon saffron threads, crumbled
3 dozen mussels, scrubbed, debearded
1/2 cup chopped fresh Italian parsley

Directions

Heat oil in large pot over medium heat. Add shallots and garlic; sauté until tender, about 5 minutes.
Add Sherry, tomatoes with juice, paprika, and saffron; sprinkle with salt and generous amount of pepper. Bring to boil.
Reduce heat to medium; boil gently 3 minutes to blend flavors. Add mussels and half of parsley; cover and cook until mussels open, about 3 minutes (discard any mussels that do not open). Stir in remaining parsley.
Divide mussels and juices among bowls and serve.

Serves 2.

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Lemony Chicken With Couscous Is a Hearty, One Pot Meal

YumSugar — Sat, 14 Mar 2009 08:00:23 -0700

While I love to go all out when hosting dinner parties, I often opt to throw together a casual, one pot meal when close friends come over. This was the case a few weekends ago, when an old friend from high school and I caught up over a meal of chicken, Israeli couscous, and vegetables; the no-fuss dish seemed to set a relaxed tone for the rest of the evening.

Although the recipe was straightforward and basic, I couldn't have been more impressed by the result. The chicken was so tender, it fell apart at the bone, and I loved the fact that the plump couscous was tinged with fragrant lemon peel and saffron. To make this for your friends, read more.

Chicken and Israeli Couscous With Tomato and Lemon
From Martha Stewart Living

Ingredients

1 tbsp extra-virgin olive oil
1 cup Israeli couscous
1 1/2 pounds chicken thighs (4 to 6 thighs)
1/2 medium onion, thinly sliced
4 Roma or plum tomatoes (about 1 pound), cut lengthwise into 6 slices
3 garlic cloves, minced (1 tablespoon)
4 strips lemon peel (2 inches each)
Pinch of saffron
1/2 cup dry white wine, such as Sauvignon Blanc
1-1/2 cups homemade or store-bought low-sodium chicken stock
1/2 tsp coarse salt
1 cup frozen peas, thawed
1 lemon, cut into wedges, for serving

Directions

Heat oil in a large skillet over medium-high heat. Add couscous, and cook, stirring, for 1 minute. Transfer to a bowl, and return skillet to heat.
Cook chicken, smooth side down, until browned, 3 to 5 minutes. Flip, and cook for 2 minutes more. Transfer to a plate, reserving drippings in skillet.
Reduce heat to medium, add onion, and cook, stirring frequently, for 3 minutes. Stir in tomatoes, garlic, lemon peel, and saffron, and cook, stirring frequently, until tomatoes begin to break down, 2 to 3 minutes.
Return chicken to skillet. Add wine, and cook for 4 minutes. Add stock, salt, and couscous, and stir. Reduce heat to medium-low, cover, and cook, stirring occasionally, until couscous is tender and chicken is cooked through, 12 to 14 minutes. Stir in peas, and cook until heated through, about 1 minute. Serve immediately with lemon.

Serves 4.

Nutritional Information Per Serving: 446 calories, 3g saturated fat, 9g unsaturated fat, 86mg cholesterol, 45g carbohydrate, 342mg sodium, 32g protein, 9g fiber

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Soup's On: Mussel and Chorizo Soup

partysugar — Thu, 28 Feb 2008 11:43:31 -0800

I've been wanting to make a seafood soup for a while and when I came across this recipe for a mussel and chorizo soup in the current issue of Food & Wine magazine, I knew I had to make it.

Made with Spanish flavors, the combination of mussels and chorizo is excellent and the delicious broth - a fragrant blend of clam juice, cream, and saffron - requires extra bread for dipping.

Instead of purchasing the pricey imported Spanish chorizo, I used a less expensive, Mexican-style chorizo. I regretted this decision - the chorizo was very hard and didn't put out a lot of fat - and when I make this soup again I'll splurge on the Spanish chorizo.

Whatever chorizo you use, you'll need the recipe so read more.

Mussel and Chorizo Soup
From Food & Wine magazine

1/2 cup dry white wine
1 tbsp. finely minced shallots
3 pounds mussels, scrubbed and debearded
2 tbsp. extra-virgin olive oil
5 ounces dry chorizo, finely diced (about 3/4 cup)
2 medium carrots, finely diced
2 medium leeks, white and tender greens parts only, finely diced
1 small onion, finely diced
2 garlic cloves, minced
1 large plum tomato, finely diced
1/4 tsp. saffron threads, crumbled
3 cups low-sodium fish stock, clam juice, or chicken broth
1/2 cup heavy cream
Salt and freshly ground white pepper
1 tsp. chopped thyme

In a large, heavy pot, bring the wine with the shallots to a boil. Add the mussels, cover and cook over high heat until they open, about 5 minutes.
Strain the cooking liquid into a large bowl and reserve. Remove the mussels from their shells, reserving some unshelled for garnish, if desired.
In the large pot, heat the olive oil. Add the chorizo, carrots, leeks, and onion; cook over moderate heat, stirring occasionally, until the vegetables are softened, about 8 minutes. Spoon off all but 3 tablespoons of the fat.

Add the garlic, diced tomato and saffron and cook over moderate heat until fragrant, about 4 minutes.
Add the fish stock and reserved mussel cooking liquid and bring to a boil. Simmer the soup over low heat for 30 minutes.
Add the cream to the soup and simmer over moderately high heat for 3 minutes. Season with salt and pepper.
Add the mussels and the thyme and simmer just until the mussels are heated through, about 1 minute.

Ladle the soup into bowls, garnish with the mussel shells and serve hot.

Serves 8.

Make ahead: the shelled and unshelled mussels and the chorizo soup can be refrigerated separately overnight.

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Do You Cook With Saffron?

partysugar — Thu, 28 Feb 2008 06:01:55 -0800

Fast & Easy Dinner: Polenta With Beans and Roasted Vegetables

partysugar — Thu, 20 Dec 2007 07:01:31 -0800

Multi-tasking is a great way to create flavorful quick meals. In this recipe, the vegetables are roasted while the polenta cooks on the stove. The two finished components are then combined to make a delicious, well-rounded meal. Using several cooking techniques also adds layers of flavor. If you do not have saffron, simply omit it from the dish. To make this hearty meatless meal tonight, you'll need the recipe, so read more.

Polenta with Beans and Roasted Vegetables
From Food and Wine magazine

Large pinch of saffron threads, optional
1 1/2 quarts plus 1 tbsp. hot water
2 medium red onions, cut into 6 wedges each
5 tbsp. extra-virgin olive oil
1 1/2 pounds cauliflower (from 1 small head), separated into 1-inch florets
1 medium sweet potato, peeled and cut into 1-inch cubes
Salt and freshly ground pepper
2 garlic cloves, very thinly sliced
One 15-oz. can pinto beans, drained
One 14-oz. can diced tomatoes with their juices
1/2 cup dry white wine
1 tsp. ground cumin
1/4 tsp. crushed red pepper
1 1/2 cups instant polenta
1/2 cup freshly grated Parmesan cheese

Preheat the oven to 450°F.
In a small bowl, cover the saffron with 1 tablespoon of the hot water and set aside.
On a rimmed baking sheet, toss the onion wedges with 1 tablespoon of the olive oil. In a large roasting pan, toss the cauliflower and sweet potato with 2 tablespoons of the olive oil. Season all of the vegetables with salt and pepper and roast for 10 minutes, adding the garlic to the onions in the last 3 minutes. Remove the onions and garlic from the oven.
Add the beans, tomatoes and their juices, wine, cumin, crushed red pepper and saffron water to the cauliflower and sweet potatoes; roast for 10 minutes longer.
Meanwhile, in a medium saucepan, bring the remaining 1 1/2 quarts of water to a boil. Whisk in the polenta; cook over moderate heat, whisking constantly, until thickened, about 5 minutes. Stir in the remaining 2 tablespoons of olive oil and 1/4 cup of Parmesan; season with salt and pepper.
Spoon the polenta into 4 bowls. Stir the onions and garlic into the other vegetables, season with salt and pepper and ladle over the polenta. Serve, passing the remaining Parmesan at the table.

Serves 4.

NOTES One Serving 640 cal, 24 gm fat, 4.9 gm saturated fat, 88 gm carb, 16 gm fiber.

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Yummy Link: Sweet Yogurt Sundae

YumSugar — Thu, 06 Dec 2007 14:28:39 -0800

Even with a stack of cookbooks surrounding you, this sweet yogurt sundae with saffron and pomegranate makes you brush everything else aside. I think I know what I'm serving for dessert at my next dinner party! - Steamy Kitchen

Sunday Dinner: Risotto with Parmesan and Saffron

YumSugar — Sun, 25 Nov 2007 01:28:33 -0800

After a turkey filled week, I thought it would be nice to find a hearty vegetarian entree for tonight's Sunday Dinner installment. A creamy risotto makes for a filling main course, and - bonus! - will pair nicely with warmed slices of leftover turkey. Serve it up with a nice mixed salad and a dry white wine and you've got yourself a meal! To get the recipe, read more

Risotto alla Milanese (Risotto with Parmesan & Saffron)
From Fine Cooking

1 medium onion, very finely chopped
8 Tbs. unsalted butter
1 lb. (2 cups) arborio, vialone nano, or carnaroli rice, or other medium- or short-grain Italian rice
1/2 cup dry white wine
6 cups hot homemade or low-salt canned chicken broth; more as needed
1/2 tsp. saffron threads
1 cup finely grated Parmesan, preferably parmigiano reggiano
Salt and freshly ground black pepper to taste

In a heavy-based saucepan that's large enough to hold the rice with plenty of room left over, cook the onion in 2 tablespoons of the butter over medium heat until it's translucent and fragrant, about 5 minutes.
Stir in the rice and cook it over medium heat for about 3 minutes. Add the wine, 2 cups of broth, and the saffron. Turn the heat to high until the broth comes to a simmer and then adjust the heat to maintain a steady simmer.
Cook until most of the liquid has been absorbed, stirring every minute or two (there's no need to stir constantly). Add another cup of broth and keep cooking, stirring, and adding broth until the rice is al dente but not raw or grainy in the middle.
When the rice is ready, stir in the cheese. Add a little more broth to give the risotto the consistency you like (from fairly tight to almost soupy). Off the heat, stir in the remaining 6 tablespoons butter. Season with salt and pepper and ladle onto heated plates or bowls.

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Sunday BBQ: Grilled Striped Bass with Orange-Saffron Butter

YumSugar — Sun, 05 Aug 2007 03:38:11 -0700

If you're scared of cooking whole fish because of how they look, I say it's time to approach that fear and kick it to the curb. Otherwise, how are you going to delight in this lovely grilled striped bass with orange-saffron butter? You can even have the fishmonger (the fish equivalent of a butcher) do all the squeamish work like gutting, cleaning and fin removal. Once that part is done, the rest is a snap and the meal comes together in no time at all. To get the recipe for a great Sunday BBQ, read more

Grilled Striped Bass with Orange-Saffron Butter
From Cheryl Alters Jamison and Bill Jamison in Bon Appétit July 2007
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1/2 cup (1 stick) butter, room temperature
3 tablespoons frozen orange juice concentrate, thawed
1/2 teaspoon Champagne vinegar or white wine vinegar
Large pinch of saffron threads
Coarse kosher salt or coarse sea salt
6 whole farm-raised striped bass or trout (about 1 pound each), gutted,
cleaned, top fin cut off
2 large oranges; 1 juiced, 1 halved, then thinly sliced
Nonstick vegetable oil spray

Whisk butter, juice concentrate, vinegar, and saffron in small saucepan to blend. Season butter to taste with coarse salt and pepper. DO AHEAD Can be made 2 days ahead. Cover and chill.
Using small sharp knife, cut diagonal slits on both sides of fish at 1-inch intervals. Arrange fish on rimmed baking sheet. Sprinkle fresh orange juice and salt into slits and cavities of fish. Fill cavities with orange slices (about 3 per fish). Cover loosely and let stand at room temperature at least 30 minutes and up to 1 hour.
Spray grill racks and fish generously with nonstick spray. Prepare barbecue (medium-high heat). Place saucepan with orange-saffron butter at edge of grill to warm through, stirring occasionally. Arrange fish on barbecue. Grill until just opaque in center, about 5 minutes per side. Transfer to plates. Serve with warm seasoned butter.

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TV Dinners: No Reservations - Scallops with Saffron Sauce

YumSugar — Fri, 27 Jul 2007 04:30:01 -0700

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

Oh and if you notice, the recipe is actually from Lee Anne Wong of Top Chef Season 1.

Seared Scallops with Saffron Sauce
From NY Post and No Reservations by movie consultant Lee Anne Wong at the French Culinary Institute
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Seared Scallops
1/2 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon dried oregano
1 teaspoon fresh thyme
2 tablespoons lemon pepper
16 sea scallops, rinsed and drained
2 tablespoons olive oil
4 tablespoons fresh parsley
4 tablespoons lemon juice

In large bowl, mix together flour, salt, oregano, thyme and lemon pepper. Roll scallops in flour mixture until lightly coated on all sides.
Heat olive oil in a skillet over high heat. Add four scallops and sear on all sides (about two minutes per side). Remove scallops and place on plate in the oven to keep warm until ready to serve. Repeat with remaining scallops. Toss with parsley and lemon juice.

Saffron Sauce
1/2 cup finely minced shallots
4 kaffir lime leaves, minced (See note)
1/2 cup dry white wine
1 pinch saffron threads
2 tablespoons heavy cream
12 tablespoons (1 1/2 sticks) cold butter, cut into pieces
Juice of half a lemon, or more to taste
Salt and white pepper, to taste

In heavy saucepan, combine shallots, lime leaves and white wine. Reduce to two tablespoons. Add saffron threads and heavy cream.
Place pan over high heat and whisk in butter one piece at a time, adding the next piece before the last one has completely melted, stirring constantly. Do not allow mixture to boil. Add fresh lemon juice and salt and pepper. Serve with scallops.

Note: Kaffir lime leaves are the secret ingredient in chef Kate's saffron sauce. They can be found at Asian groceries and online.

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