04.23.09
Inspirations For a New Beginning…
D.O. Azafrán de La Mancha. Photos by Cecilia (cecilia@gourmetsenses.com)
A new tin can of saffron came in the mail yesterday. Strangely, I was overcome by a deep sense of joy, perhaps it’s because the first shipment from a couple of weeks ago turned out to be an empty box. After the initial disappointment, I was treated nicely by the supplier and a new box was sent. With a high level of anticipation, it’s no wonder I felt so ecstatic when the replacement arrived. So I thought it’s time I started a blog and begin capturing the joy that I’ve been finding in all things about food. How does one describe the aroma of saffron? It’s a shame we don’t have the technology to attach a *smell* on the web. Metallic, honey, and hay are the first words that came to mind. Some may find the smell a bit unusual or downright unpleasant. But when used in a comforting lamb tagine, or a smoky paella, no one will complain. You can find the history and biology about saffron on wikipedia. Meanwhile, I’ll continue working on my website and coming up with the next cooking party and tasting event. Stay tuned.
maulie said,
April 23, 2009 at 8:19 pm
I absolutely love the smell of saffron… reminds me of Indian desserts… the high-end sort, served at Weddings…
moe40 said,
April 23, 2009 at 9:33 pm
Great Idea, Thanks for sharing
cecilia said,
April 25, 2009 at 11:12 am
My friend DHK asked for some recipe suggestions for saffron other than risotto and paella. Depending on how adventurous you are, for the daring cooks, I suggest saffron ice-cream. I also stole a great idea from master French chef Michel Richard of Citronelle in Washington DC that you can make a scallop scramble amuse-bouche that looks like a scrambled egg dish. But there are regular delicious ideas also such as shellfish (mussels, clams) in saffron infused white wine sauce. Practically all seafood dishes would be greatly enhanced by saffron. Consider making a saffron aioli and use it on grilled veggies, roasted potatoes, or even grilled meat. It could be a big hit at your next BBQ party!
camille said,
May 10, 2009 at 7:36 pm
Growing up in an Indian household, saffron was a spice that was always well stocked for those occasions when I mother wanted to make a dish extra special. It is truly a golden spice and a few simple strands add so much to a meal and make it memorable…from birthdays celebrated at home to desserts at weddings. On a recent trip to Morocco, I brought back some wonderful saffron which is patiently sitting in an airtight jar waiting for the next memory to be created.