Favorite use of saffron?

I was gifted a large amount of saffron from a friend who has a friend who works for McCormick spices in Maryland....any favorite saffron recipes you can point me to?

drew

My favorite saffron recipe is Kesari Pullao. I posted the recipe here:

http://wineloverspage.com/forum/village/viewtopic.php?f=5&t=8644

Also check out this thread discussing saffron recipes:

http://wineloverspage.com/forum/village/viewtopic.php?f=5&t=28606

-Paul W.

Paella is a popular use of it in our household, but bouillabaisse and/or cioppino are two others. Risotto milanese ain't half bad, either, though I find that paella usually calls to me more. If you've got some good scallops, scallops in a saffron cream sauce ain't nothin' to turn up your nose at, either.

Mark Lipton

My favorite saffron recipe is Kesari Pullao. I posted the recipe here:

http://wineloverspage.com/forum/village/viewtopic.php?f=5&t=8644

Paul, love the look of this recipe. I must try it out.

Agree with Mark's recommendaions.

If you've got some good scallops, scallops in a saffron cream sauce ain't nothin' to turn up your nose at, either. Mark Lipton

Any particular recipe, Mark or should I just Google one? I've loved scallops in a saffron cream sauce the very few times I've seen them on a restaurant menu.

If you've got some good scallops, scallops in a saffron cream sauce ain't nothin' to turn up your nose at, either. Mark Lipton

Any particular recipe, Mark or should I just Google one? I've loved scallops in a saffron cream sauce the very few times I've seen them on a restaurant menu.

Google would work. This one is close to what I do.

Mark Lipton

Google would work. This one is close to what I do.

Don't that look nice!

If you've got some good scallops, scallops in a saffron cream sauce ain't nothin' to turn up your nose at, either. Mark Lipton

Any particular recipe, Mark or should I just Google one? I've loved scallops in a saffron cream sauce the very few times I've seen them on a restaurant menu.

That's one of my faves as well. IIRC, Jenise has sampled my saffron scallops and may want to comment. You have to hit it in the middle - easy to go too far with the saffron, and so hard to tell how strong your particular saffron may be flavoured, so it is a bit hit and miss (or rather add some, taste and adjust - assuming the first addition wasn't too much).

Thanks for the replys. I like the idea of saffron in cream sauce but isn't it better to saute your scallops on cast iron or a pan other than non stick to get a better sear?

Drew

Drew, you don't cook the scallops in the sauce, you sear them and then sauce them on the plate.

Thanks Bill but I knew that, It's just that I never got a good sear on non-stick.

Ah, I see what you were talking about. I also have the impression that you might need to use a higher heat with non-stick than with steel or iron to get the same colouring. I usually use a steel sautee pan for that.

Thanks Bill but I knew that, It's just that I never got a good sear on non-stick.

There's always Emeril's secret for that... sprinkle a very little sugar on the scallops. It will caramalize and crisp up.

Google would work. This one is close to what I do.
Mark Lipton

Thanks, Mark, it does look good! My only problem is getting the pan hot enough and taking into account the fact that the scallops will give up moisture, thus reducing the searing. I'll have to try the pinch of sugar trick.