Saffron Recipes - Jeweled Rice, Paella, Creme Brulée March 01 2019, 0 Comments
3 RECIPES WITH SAFFRON
3 cups long-grain basmati rice
2 large oranges
1 cup dried barberries
½ g Saffron
1/3 cup sugar
4 Tbsp orange blossom water
2 Tbsp olive oil
½ cup sliced, toasted almonds
½ cup chopped, toasted pistachios
½ cups raisins
3 large carrots cut into 2 inch match sticks
½ tsp Ceylon cinnamon
1 cup of water
Wash the rice and drain it 5 times.
Peel the oranges with a vegetable peeler and slice into small slivers. Cook them in boiling water for 1 minute. Drain, rinse and put aside.
Grind the saffron with a pinch of sugar, when it is powdered pour in 3 Tbsp of orange blossom water. Heat a Tbsp of olive oil and add the nuts and raisins. Sauté together for 5 minutes., then add the barberries and set aside.
Heat the orange blossom/saffron mixture, 1 Tbsp of sugar, and 1 Tbsp of olive oil. Add the carrots and orange peel. Sauté for 2 minutes. Add the remaining sugar, the cinnamon and sauté for another minute. Add 1 cup of water and bring to a boil , then lower the heat to medium and cook for 10 minutes. The liquid will become syrupy. Drain the carrots and orange peel, and reserve the syrup.
Bring 10 cups of water to a boil and add the rice, the remaining orange blossom water and a pinch of salt. Boil briskly for 6 – 10 minutes, until the rice has risen to the top and is par boiled. Drain the rice into a bowl. Add the liquid/syrupy mixture into the rice.
One spoonful at a time – layer the rice back into pot. As you layer, gradually form it into a pyramid shape. Warp the lid with a dish towel ( stops the steam from escaping) and cook for 20 minutes over low heat.
Serve the rice layered with the nut/raisin mixture, and the carrot/orange mixture.
PAELLA - LCBO Food & Drink Summer 2014
4 ripe plum tomatoes, cut in half
½ cup (125 mL) olive oil, divided
1 onion, finely chopped
5 cloves garlic, finely chopped
2 tsp (10 mL) sherry vinegar
2 lbs (1 kg) rabbit, cut into 10 pieces
Salt and freshly ground black pepper
8 oz (250 g) dry-style Spanish chorizo, cut into ½-inch (1-cm) slices
1½ cups (375 mL) Bomba rice
2 tsp (10 mL) finely chopped thyme - 1/2 tsp dried thyme
1 tsp (5 mL) chopped rosemary - 1/4 tsp dried rosemary
½ tsp (2 mL) sweet smoked paprika
Generous pinch saffron
3 cups (750 mL) homemade or butcher-prepared chicken stock
½ cup (125 mL) fresh or frozen peas
Place a coarse grater over a bowl. Working with a half tomato at a time, press flesh-side of tomato against and grate flesh into bowl; discard skin. Repeat with remaining halves. Set aside.
Heat ¼ cup (60 mL) olive oil over medium heat in a large sauté pan. Cook onion until translucent, about 4 minutes. Add garlic, stir and cook another 2 minutes until garlic is lightly golden; scrape grated tomato into pan. Stir in vinegar and reduce heat to medium- low. Cook for 20 to 22 minutes, stirring frequently in the final 10 minutes to prevent burning, or until mixture is very thick, noticeably darker, and tomatoes have caramelized. Remove from heat and set aside.
Preheat oven to 325°F (160°C).
Heat remaining ¼ cup (60 mL) olive oil over medium heat in a 14 to 16 inch (35 to 40 cm) paella pan. Season rabbit generously with salt and pepper. Brown pieces on both sides, about 8 minutes. Remove to a plate.
Brown chorizo until starting to crisp, about 4 minutes. Turn rice out into pan over chorizo and stir to coat rice in oil. Add reserved tomato mixture, rosemary, thyme, paprika, saffron, and chicken stock; stir to evenly distribute rice and chorizo. Season with salt and freshly ground black pepper. Lay rabbit in a single layer over rice. Increase heat to high, bring to a vigorous boil and cook for 3 minutes.
Cover with foil, place in oven and cook for 12 minutes. Remove foil, sprinkle with peas and cook, uncovered, for 3 more minutes; allow to rest for 5 minutes before serving.
SAFFRON CARDAMOM CRÈME BRÛLÉE - www.geniuskitchen.com
5 whole green cardamom pods
2 tsp rose water
2 cups heavy cream
4 egg yolks
¼ cup sugar
Bang cardamom pods lightly in a mortar and pestle. Add cream, saffron strands and cardamom to a small saucepan. Scald the cream (heat it on moderately high heat until little bubbles are forming around the edge) - watch it like a hawk - you don't want it boiling and you don't want to waste your precious saffron. Take it off the fire. Cover the saucepan and leave it sit for 30 minutes. Scald it again and take off the fire the let it sit for another 30 minutes (you want the saffron steeping for a long time to extract as much of the flavour as possible).Pass the cream mixture though a fine sieve and discard the solids. If it's cooled down scald it once more.
Combine egg yolks, sugar and rose water in a deep bowl. Whisk it with a fork to a paste. Temper in the cream mixture (slowly add the warm cream in while stirring so the egg mixture does not heat up too fast and start to cook).
Pour the liquid into 3 or 4 ounce creme brulée ramekins and set up a bain marie - that is a water bath - you do this by placing the ramekins in a roasting or baking pan and add water to the pan so that it reaches almost as high as your custard level. Be careful not to let water get into the ramekins.
Bake in the oven at 325 for about 30 minutes. It is done when it jiggles only slightly in the middle when the ramekin is tapped from the side. I recommend checking on it at 20 minutes and every 5 minutes thereafter. It's hard to predict how long it will take. Remove from the oven and from the bain marie. Let cool on the countertop and once cooled down refrigerate.
5 minutes prior to serving take out of the fridge and dust the tops with sugar in the raw then get out your butane torch and burn the sugar going slowly from spot to spot.