Text 4032, 78 rader
Skriven 2010-11-22 05:25:00 av Dave Drum (47651.cooking)
   Kommentar till text 4007 av JIM WELLER (1:123/140)
Ärende: Old Fashion Vanilla
===========================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> What does the saffron add
 DD> (other than colour?) to the product.

 JW> It would add it's distinctive flavour: honey like but bitter.

I've never used enough saffron to taste a separate and distinct honey-like
flavour or bitterness. In the amounts I have used it it *does* add to the
dish(es) and is missed if not there.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Baby Goat Simmered with Almonds & Saffron
 Categories: Lamb/mutton, Pork, Nuts, Vegetables, Herbs
      Yield: 4 Servings

      1 tb Butter
    1/2 c  Whole blanched almonds
           Generous pinch saffron
           - threads
      2 oz (to 3 oz) pancetta; in 2
           - thick slices, diced
      1 lb Baby goat meat, cut from
           - the leg *
      1 md Onion; fine chopped
      2 lg Garlic cloves; minced
      3    Ripe tomatoes, peeled,
           - seeded, chopped
           Salt & pepper
    1/2 ts Dried thyme
      1    Bay leaf
      4 md Russet potatoes; peeled, cut
           - in eighths

  * in 1 1/2-inch chunks, trimmed of any membrane or fat.

  Heat butter in a non stick skillet and saute almonds in it
  until lightly browned. Transfer to bowl of food processor,
  add saffron, and process until finely ground. Set aside.

  In the same skillet, saute pancetta until lightly cooked and
  transfer to a heavy saucepan. Brown meat, in 2 batches, and
  add to pancetta. Saute onion until golden, adding a little
  more butter if necessary. to meat and stir in garlic,
  tomatoes, almond-saffron mixture, thyme, and bay leaf.

  Season to taste with salt and pepper. Add just enough water
  to barely cover. Bring to a boil, reduce heat, and partly
  cover pan. Simmer for 1 hour, or until meat is almost done.
  Add potatoes, pushing them under meat, and cook for 15
  minutes more, until tender (There should not be a great deal
  of sauce but add a little water if too dry.) Taste
  seasoning.

  Serves 4.

  San Francisco Chronicle, 6/29/92.

  Posted by Stephen Ceideberg; February 24 1993.

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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