Image of Bar

Artichoke Stew With Mussels, Potatoes And Saffron


2 large lemons, halved
5 medium artichokes
10 cup canned low-salt chicken broth
2 tblsp extra-virgin olive oil
1 bay leaf


12 small red-skinned potatoes
1 tblsp salt
1 bay leaf 1 1/4 tsp mustard seeds
1/2 tsp celery seeds
1 tsp (packed) stemmed saffron
18 mussels, scrubbed, debearded
3/4 cup chopped shallots
5 tblsp unsalted butter
2 green onions, finely chopped
1 bunch chives, chopped

Artichokes: Squeeze juice from 2 lemon halves into a large bowl; add lemon halves. Fill bowl with water.
To prepare an artichoke for cooking, first cut off the stem. Starting at the base of the artichoke, bend the tough dark green outer leaves back and snap them off where they break naturally: continue until all of the outer leaves have been removed, leaving a cone of tender pale green leaves. Using a small sharp knife, trim the outside edge of the base of the artichoke until it is smooth. Rub the trimmed edge with 1 of the remaining lemon halves. Cut artichoke lengthwise into quarters. Rub the cut sides of these quarters with lemon to prevent any discoloration. Using the small knife, carefully cut out the hairy choke and the spiky purple-tipped leaves from each artichoke quarter. Rub each cut area with lemon. Trim the tougher leaf tops from each quarter so that all that remains is the choicest, most tender portion of the artichoke. Cut quarter into two wedges. Places wedges into the lemon water. Repeat with the remaining artichokes.
Bring the chicken broth, olive oil and bay leaf to a boil in a heavy large pot (do not use aluminum or cast iron). Drain artichokes; add to pot. Return to boil. Reduce heat to medium-low; simmer until artichokes are tender, about 20 minutes. Using slotted spoon, transfer artichokes to medium bowl. Reserve 1 cup cooking liquid in small bowl.
Stew: Place potatoes, salt, bay leaf, 1/2 teaspoon mustard seeds and celery seeds in large saucepan. Pour in enough cold water to cover potatoes generously. Boil until potatoes are tender, about 20 minutes. Drain. Cool 15 minutes; peel. Stir saffron in heavy large pot over medium-low heat until fragrant, about 2 minutes. Add reserved 1 cup cooking liquid; bring to simmer. Add artichokes, potatoes, mussels, shallots, butter and 3/4 teaspoon mustard seeds. Bring to boil. Cover pot; cook until mussels open and potatoes are golden, about 8 minutes. (Discard any unopened mussels.) Mix in green onions. Season with salt and pepper. Divide stew among 6 shallow soup bowls. Sprinkle with chives and serve.
Recipe From:Bon Appetit, March 1997

Thyme-Scented Scalloped Potatoes

4 large potatoes, sliced in thin rounds
2 large yellow or white onions, sliced in thin half moons
1/2 cup vegetable stock
2 garlic cloves, minced
Nonstick cooking spray
1 teaspoon dried thyme
1 1/4 cups lowfat or nonfat milk
1/4 tsp. saffron
salt & pepper to taste
aluminum foil

Prepare potatoes, onion and garlic. Wilt garlic and onion in just enough vegetable stock in a pan to keep them from sticking. When soft, remove from heat and drain off any excess moisture. Heat milk. When hot, remove from heat and dissolve saffron in milk. Spray a pie plate and arrange first layer of potatoes slices to cover bottom of plate. Add onion/garlic mixture layer, together with salt & pepper and a tiny bit of the thyme. Keep layering pie plate in this manner until potatoes and onion mixture are used up. Pour saffron ilk over the top to fill pie plate. Cover pie plate with aluminum foil and bake at 350 degrees for 45-60 minutes, depending on your oven. Remove foil to brown top when potatoes feel almost done with touch of a fork.

Garlicky Tomato Saffron Soup

9 cups vegetable stock
1/4 teaspoon saffron
1 large leek, sliced thin
4 large garlic cloves, pressed
6 Roma tomatoes, skinned, seeded and cubed
1/2 teaspoon dried thyme
1/4 teaspoon fennel seeds
8-10 fresh spinach leaves, sliced

Heat half a cup of the vegetable stock and add the saffron. Set aside. In a heavy-bottomed soup pot, saute leek in just enough vegetable stock to soften, press in the garlic and saute another three minutes. Add remaining ingredients to soup pot except spinach. Simmer, partially covered, 30 minutes. Add spinach and serve immediately. May also be served at room temperature.

Brown Rice Risotto Primavera with Saffron

1 yellow onion, sliced in thin half moons
6 domestic mushrooms, sliced thin
1 red bell pepper, julienned
1 zucchini, julienned
3.4 cup cooked sweet peas
3 1/2 - 4 cups vegetable broth
1/4 teaspoon powdered saffron
1 1/4 cups brown Arborio rice
1/2 cup dry white wine
1/2 cup nonfat Parmesan cheese or substitute*
salt & pepper to taste

Prepare all vegetables and set aside, separately. Heat half a cup of the vegetable stock and dissolve the saffron in it. Set aside. Heat the rest of the stock in a saucepan, maintaining a gentle simmer. Place a half-cup of the simmering stock in a nonstick frying pan and saute the onion and mushrooms until they are soft. Add the rice and wine and stir until most of the liquid has been absorbed. Add the saffron stock to the simmering stock. Reduce the heat to low under the frying pan and add the bell pepper and another cup of the simmering stock. When that liquid has been absorbed, add more stock and the zucchini. Stir constantly until liquid has been absorbed. Continue adding stock, a cup at a time, until the rice tastes done and the mixture has a creamy consistency. Add water if you run out of stock and still need liquid. This should take 30-40 minutes. Just before serving, mix in Parmesan cheese and salt and pepper to taste.

*You are welcome to use regular Parmesan cheese, of course. But if you want to go the nonfat route, you may not be able to find a nonfat Parmesan cheese in your regular grocery store. Try a health food store or specialty food shop. My favorite is Rice Parmesan (made from organic brown rice) with a half a gram of fat (unsaturated) per two teaspoons from Soyco Foods in Orlando, Florida. I swear you won't be able to tell it's not Parmesan.

Homemade Chunky Saffron Applesauce

6 Granny Smith or Pippin apples, peeled, cored and cut in medium-sized chunks
1 cup water 1/4 teaspoon saffron
1/2 teaspoon cinnamon

Heat a little of the water and dissolve the saffron in it. Set aside. Prepare the apples. Place all ingredients in a heavy-bottomed soup pot and bring to a boil. Lower the heat to a simmer and continue cooking the apples until they are the right consistency for you-chunky or not so chunky. Will keep in covered container in the refrigerator for a couple of weeks. Great on toast, pancakes, hot oatmeal.

Saffron Coleslaw

2 Granny Smith or Pippin apples, julienned
2 tablespoons lemon juice
1/2 cup shredded green cabbage
11/2 cups shredded or julienned carrots
6 scallions, minced
3 tablespoons fresh parsley, minced

2 tablespoons apple cider vinegar
1/8 teaspoon saffron
2 tablespoons fresh orange juice
2 teaspoons fresh ginger, minced
1 teaspoon whole coriander seeds
1 teaspoon whole mustard seeds
salt, black pepper and sugar to taste

Dissolve saffron in cider vinegar and set aside. Toast coriander and mustard seeds in nonstick frying pan, then cool and crush. Whisk together all ingredients, adjusting salt, pepper and sugar to taste.

Prepare apples, tossing with lemon juice to prevent them from turning brown. Toss together all salad ingredients, then add dressing. Serve at room temperature or chilled.

The Icons below will guide you to the other Saffron Pages : Pages 5 - 10 are Recipe Pages

Page Icon Page Icon Page Icon
Page Icon Page Icon Page Icon
Page Icon Page Icon Page Icon
Home Icon E-Mail Icon

 Date & Inn Image