Recipe#13170
Title: Saffron
From: sweber@ix.netcom.com (Sharon Raghavachary)Newsgroups: rec.food.recipes
Subject: COLLECTION (6) Recipes Using Saffron
Date: 7 Oct 1996 22:20:20 -0600
Message-ID: <52rrkh$blg@dfw-ixnews6.ix.netcom.com>
COLLECTION (6) Recipes Using Saffron
Chickpea Cassoulet With Tomatoes And ChardCurried Cream Of Cauliflower And Apple Soup
Curried Eggplant Strudel
Curried Mayonnaise
Eggplant Gratin
Saffron Butter Sauce
Chickpea Cassoulet With Tomatoes And Chard
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 Onion diced
3 Cloves garlic, minced
2 Pn Red pepper
2 Ts Chopped fresh thyme(1/2 tsp
Dried)
1/2 Ts Paprika
X Pinch saffron threads
(optional)
1 15 oz can chickpeas
2 C Chopped tomatoes
X Freshly ground pepper
1 Bn Chard, leaves only
1 Box 12 oz spaghetti
1/2 C Grated cheese
Preheat oven to 350 F. Cook pasta al dente, drain. Saute onion
garlic, crushed red pepper, herbs, paprika, and saffron (if desired).
Cook over medium high heat, stirring frequently until onions are soft
about 8 min. Add chickpeas, 1/2 cup of their liquid and tomatoes.
Season with pepper. Lower heat and simmer 15 min. If pan becomes dry,
add a little water to keep it moist. Steam chard until bright green and
tender. Remove, chop coarsely, season with pepper and if desired salt.
Put pasta in casserole, add chickpea-tomato mixture, chard and cheese.
Toss until well mixed. Cover with foil and bake until warmed through,
about 20 min. Serve with additional grated cheese if desired.
Makes 4 to 6 servings.
You can also prepare this ahead of time, then pop into oven and heat
for 20 min.
Curried Cream Of Cauliflower And Apple Soup
Recipe By : "Cooking with Daniel Boulud"
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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4 C Vegetable stock
1 1/2 Tb Unsalted butter
1 C Onions, chopped
2 Tb Curry powder
1/2 Ts Saffron threads
-OR
2 Pn Saffron powder
1 C Golden Delicious apple,
-peeled, split, cored and
-sliced
4 C Cauliflower (about 1 medium
-head), greens and stem
-discarded, head broken up
-into small florets
Warm the stock over medium heat. Melt the butter in a cast-iron pot
over medium-low heat. Add the onions, curry powder and saffron and
sweat for 2 minutes, stirring often. Add the sliced apple and sweat for
another 5 minutes, stirring often. Add the cauliflower and warm
vegetable stock and bring to a boil. Boil until the cauliflower is
tender when pierced with a knife, approximately 20 minutes. Add the
cream and cook for 3 more minutes.
Salt and pepper to taste.
Transfer the soup in batches to a blender or food processor and puree
at high speed until very smooth. Keep warm until ready to serve or
refrigerate when cool and reheat just before serving.
From "Cooking with Daniel Boulud," by noted New York chef Daniel
Boulud (Random House, 1993)
- - - - - - - - - - - - - - - - - -
Curried Eggplant Strudel
Recipe By : "Dinner's Ready" by Andrew Schloss & Ken Bookman
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
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1 Lg Eggplant -- peeled/diced
1/2 Ts Salt
1 C Chopped onion
1 Tb Olive oil
1 Garlic clove -- minced
1 Tb Curry powder
1 T Ground cumin
1 T Chili powder
1 C Chopped canned tomatoes
2 Tb Sugar
1/4 Ts Ground saffron
1/4 C Vinegar
1/2 C Roasted peanuts -- chopped
1 Lb Frozen phyllo dough (24
Sheets) -- defrosted
3/4 Lb Unsalted butter --
Clarified
1 C Plain yogurt
Toss the eggplant with the salt and set aside for 30 minutes. Wrap in
a towel and squeeze out any excess moisture. Set aside.
In a skillet, saute the onion in the olive oil over medium heat until
soft, about 2 minutes. Add the garlic, curry powder, cumin and chili
powder, and cook 2 more minutes. Add the reserved eggplant, tomatoes
and sugar.
Mix the saffron into the vinegar and add to mixture. Simmer for 15
minutes, until the eggplant is soft. Add a bit of water if the mixture
should become too dry. Add the peanuts and cool completely.
Preheat the oven to 400 degrees.
Place a sheet of phyllo on a clean work surface and drizzle lightly
with clarified butter. Layer five more sheets, drizzling a bit more
butter atop each layer. Brush the top layer with butter. Place a
quarter of the filling over the sheets, mounding more of it along one
of the longer sides. Roll the sheets up jelly roll-style, starting at
the edge with the mounded filling. Place seam-side down on a greased
sheet pan and brush with more clarified butter. Make three more
strudels using the rest of the phyllo and the remaining filling and
butter.
On sheet pans, bake in the preheated oven until golden brown, about
25 to 30 minutes, moving the pans front to back and top to bottom
halfway through. Let rest for 10 minutes before serving.
Cut the strudel in 1-inch-thick slices and top with yogurt.
Per hors d'oeuvre: 64 calories, 1 gm protein, 5 gm carbohydrates, 5
gm fat, 10 mg cholesterol, 2 gm saturated fat, 61 mg sodium.
Andrew Schloss is a cookbook author whose "Dinner's Ready," written
with Ken Bookman, was published earlier this year by William Morrow.
The Washington Post 12/20/95
Curried Mayonnaise
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
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1 C Mayonnaise
2 Ts Lime juice
1/4 Ts Water
1 Tb Curry paste, red
1/4 Ts Saffron threads
Mix saffron threads and water into a paste. Combine all ingredients
and process until smooth. Makes about 1 cup. Will keep short periods if
refrigerated. Serve with ham sandwiches, tuna salad, cold turkey.
Eggplant Gratin
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Main Dish
Vegetables
Amount Measure Ingredient -- Preparation Method
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2 Lb Japanese or round eggplants
Oil for frying
3 Tb Virgin olive oil
1 Red onion -- finely chopped
1 Garlic clove -- finely chopped
1/2 Ts Herbes de Provence
2 1/2 Lb Ripe tomatoes
- peeled, seeded and chopped
Salt
Pepper, freshly milled
Sugar, if needed
1/8 Ts Saffron threads
2 Eggs
1 C Ricotta cheese
1/3 C Milk or whipping cream
1/2 C Grated Parmesan cheese
10 Lg Basil leaves -- cut or torn
- into small pieces
3 Oz Gruyere cheese
- shredded or thinly sliced
SLICE EGGPLANTS diagonally about 1/2-inch thick. Discard pieces that
are all skin on one side. If using round eggplants, halve them
lengthwise, then cut into 1/2 or 1/4 rounds, about 1/2-inch thick.
Generously cover bottom of wide skillet with oil. When hot, add
eggplant in single layer and fry until golden on both sides and flesh
is tender. Drain on paper towels. Add more oil, if needed, and fry rest
of eggplant. Make sure oil is hot each time you add a new batch.
FOR SAUCE: Warm olive oil in skillet and add onion, garlic and herbs.
Stir to coat onion with oil. Cook gently until onions soften, 12 to 15
minutes. Add chopped tomatoes, salt lightly and raise heat. Cook,
stirring occasionally, until juice has evaporated and sauce is thick,
about 15 minutes. Season to taste with salt and pepper. If tomatoes are
on the acid side, add sugar to taste to correct balance.
FOR CUSTARD: Cover saffron threads with a few tablespoons hot water
and let stand a few minutes. In bowl, beat eggs and stir in ricotta
cheese, milk and Parmesan cheese. Season with salt and pepper, then
stir in saffron with liquid.
FOR GRATIN: Spread a little tomato sauce over bottom of baking dish,
then arrange a layer of eggplant slices, slightly overlapping. Season
with salt and pepper, scatter half the basil, add Gruyere. Make another
basil-eggplant layer. Cover with rest of the tomato sauce. Pour
custard over the top. Preheat oven to 350F and bake 40 minutes or until
custard sets and is a delicate golden brown. Remove from oven and allow
to rest a few minutes before serving.
Saffron Butter Sauce
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
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1/4 Ts Saffron threads, crumbled
2 Tb Shallot, minced
2 Tb White wine vinegar
3 Tb Dry white wine
3 Tb Heavy cream
14 Tb Unsalted butter, cold, cut i
-to 14 pieces
In a small heavy saucepan, combine the saffron, shallot, vinegar, and
wine. Simmer the mixture until it is reduced to about 2 Tablespoons.
Stir in the cream and simmer the mixture, whisking occasionally, until
the liquid is reduced to 2 Tablespoons. Season the mixture with salt
and pepper. Reduce heat to low, and whisk in the butter, 1 piece at a
time, but overlapping slightly to keep the sauce from getting too hot.
Remove from heat, from time to time, as the butter is whisked in.
Remove from heat and season to taste with salt and pepper. Use with
pasta and/or seafoods.
Makes about 1 cup.