Saffron: Makes any meal into a foodie event

Growing up in Miami, Florida - with a Cuban influence - I learned about saffron early on. People don’t generally realize that Cuban cuisine has a very distinct Spanish/Basque origin, which is where the use of saffron with rice began.

Later in life, I got to know some Persians. That expanded my repetoire of using the prized - and admittedly very expensive - spice.

Yes, saffron is the world’s most expensive spice.

After a lot of research, I found this deal on Sahar Saffron - where you get a sample pack of Moroccan, Iranian (Persian), Kashmiri and Spanish saffron for $38. I know you’re probably raising your eyebrows at that, but I really do cook a lot of things that require it. And there’s just no good substitute for it. Not at all.

I can also recommend the Saffron from Penzeys spices, which I have used for a long time. A 1/2 gram portion will set you back about $8.00.

I don’t necessarily recommend that you get all these different kinds to begin with. If you like paella and Spanish/Cuban dishes like that - or a French boulliabase stew - then simply get the best deal you can on Spanish or Moroccan Saffron.

I don’t recommend those little dinky portions that come in the supermarket bottles. They’re truly second rate and so sparse that it’s hardly worth it.

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Spanish Paella: One pot meal

Paella is another thing I adore, being from Miami, where it’s always been very popular among the Cuban population. It’s so simple and versatile, in that you can use any seafood, any pork or poultry, any sausages. All you need is a paella pan - which I bought years ago and use a lot for many dishes requiring a large pan with a tight fitting lid -  or a large wok.

It’s also a great way to feed a lot of people at a party. Hmmmm. I’m entertaining tomorrow night, and this could really be the answer.

Everybody can have a bit of the what they like.

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Although Paella is traditionally Spanish, you’ll find delicious variations throughout the Basque country, southern France, as well as Central and South America.

This is a very forgiving dish when made like this at home. Even the rank beginner can look like an accomplished chef.

Serve a nice red wine ( Spanish if you can ) or even a Sangria, crusty bread and a crisp, fresh green salad with it. Dessert should be simple, such as fresh fruit.

Tips to add nutritional value to white rice

Being of the whole grains are better grains persuasion, I don’t often use white rice. But this evening, I was doing a simple stir fry of bay scallops with onion, red bell pepper and baby spinach leaves with some bottled sauce, and the white rice just sounded better- and would cook faster than brown. 

  

Here’s what I do: I add some other whole grains to the mix. Since I use one of the ‘Fuzzy Logic’ Rice Cookers, it’s all pretty automatic, but works simillarly enough to my old rice cooker for this purpose. You add X cups rice and/or other grains and then water or broth to the corresponding mark. Close lid. Push a button and wait for the dingaling. I keep the ratio to about 4 parts white rice to 1 part other grains.

I keep Quinoa and Amaranth on hand all the time. I add these to the white rice and don’t notice any discernible difference in looks, but a nicer, but subtle nutty flavor. These grains are often available in specialty markets or the natural foods aisle. They are also available in bulk bins more often these days.

One of the great things, doing it this way, is that even fussy kids aren’t going to notice the difference. Ah … Moms’. We’re a sneaky bunch.

Shown above: Red Quinoa. Also comes in different colors.

Shown below: Amaranth 

Another grain I’ll sometimes add is quick cooking barley, or barley flakes ( which I’ve blogged about on here before). All of these grains add protein, fiber and micronutrients that bring a wealth of nutrition. You’ll not be sacrficing anything for the look and texture of white rice.

I also commonly add low sodium chicken or vegetable broth for extra flavor.

Rice is so wonderfully flexible that it will adapt to almost anything, and sometimes white rice is the best choice even when you’re trying to go whole grain. It’s nice to know how to amp it up.

maven

New Gourmet Rice: Bamboo Infused

True enough…actually it is ” organic pearled rice with BamBoom!™ extract, made from the Moso species of bamboo that grows in the virgin highland forest of south central China. When cooked, this premium rice produces the aroma of a bamboo forest, a light vanilla taste, and an explosion of health giving nutrients. Make an especially pretty plate presentation, sushi and dessert pudding.”

Whew. That’s a mouthful, so it speak, from the manufacturers website: http://www.worldpantry.com/cgi-bin/ncommerce3/ProductDisplay?prmenbr=127574&prrfnbr=1509790

I love rice and just had to try it, even at the exorbitant price of $4.59 for a 15 ounce bag at Whole Foods.

I really was uncertain how to pair this up, so went the safe route with a light teriyaki grilled fish as the main protein and some marinated carrot slaw.

The flavor is at first a bit subtle, but grows in intensity. As per the advertising it cooked on the speed setting of my fuzzy logic rice cooker in just about 20 minutes. It held its shape and the aromatics were nice, but might be overlooked by most people. I could have just stood there at the rice cooker and eaten the whole thing with a bit of light Shoyu.

I guess all you can say about this product is that if you are really trying to achieve something a step up in the culinary world on an occasional basis this is nice to have in the pantry. I do suggest that you try it at least once and find out for yourself.