I'm Just Mad about Saffron...

mad (adjective)
...6.overcome by desire, eagerness, and enthusiasm, etc.; excessively or uncontrollably fond; infatuated: He's mad about the opera. ...
 
After using saffron for the first time, yes... I am just mad about it! 
 
So... what is "saffron"?  Knowing only that it was some sort of spice, I was curious and looked it up... wow!
 
Saffron is harvested from the Saffron Crocus which is native to mainly the Mediterranean region, but ranges as far east as Afghanistan. It belongs to the fall blooming family of crocus & therefore blooms from September - November.  Each bloom has three (ONLY THREE) long blood-red, drooping, stigma lobes (or threads), from which the yellow saffron spice is harvested. The anthers are also bright yellow but are not a source of the spice.

The Saffron "threads" must be handpicked, dried & immediately stored in an airtight container out of the light.  It takes approximately 70,000 flowers are required to make one pound of the spice. This makes Saffron is the most expensive of all the spices!

Saffron threads are typically sold in small quantities and if stored properly, will last quite a while.  It should only be ground (using a mortar & pestle) as needed since it will quickly loose its flavor once ground.

As far as the taste... my best description would be a mildly bitter, yet earthy-floral taste.  Very different, but very pleasant!

My menu was:  Seared Halibut with Lemon Saffron Sauce, Roasted Artichokes with Sweet Pepper Aioli, and Fresh Tomato Bruschetta.

Prep Time: I started at 6:00pm.  I prepared the artichokes and started them steaming.  I then prepared the bread & while it toasted, prepared the tomatoes, then set the bread aside & put the tomatoes in the refrigerator to marinate.  Next, I prepared the artichokes for roasting and put them in the oven, then prepared the Aioli and put it in the refrigerator.  I then prepared & cooked the fish and sauce.  While the sauce was cooking, I set the table and grated the romano.  Dinner was served at 7:45pm

(Note: All Green text are Olivelle recipes that I will share. Green text within a recipe are ingredients that can be purchased from Olivelle locally or on the website http://www.olivelle.com/ )

Seared Halibut* with Lemon Saffron Sauce
(Chef Brie Schaeffer)

(*This recipe originally called for scallops, which are prepared the same way)
2 lb Halibut Steak (skinned & cut into 6 - 8 individual portions)
(OR 16 Diver Bay Scallops with "foot" removed from each)
4 Tbsp Corn Meal
Sel Gris (Celtic Grey Sea Salt) to taste
Fresh Pepper to taste
1/2 C Sicilian Lemon Olive Oil
 

Lemon Saffron Sauce
(Chef Brie Schaeffer)
 
1/4 C Sicilian Lemon Olive Oil
1 Shallot, Minced
3 Tbsp Flour
1 1/4 C Chicken Stock, Warmed)
1/2 tsp. Saffron Threads, Crushed with Mortar & Pestal)
Murray River Flake Salt to taste
Fresh Parsley, Chopped
 
 
 

1. Wash the Halibut (or Scallops) and pat dry with paper towel
2. Combine Corn Meal, Sel Gris & Pepper in a shallow dish.  Coat fish with mixture.
3. In large saute pan, heat the oil on medium high heat.  Once oil is hot, place fish in pan and cook until the corn meal is golden brown on each side.  Remove fish from pan and place in oven to keep warm.
4. In the same saute pan, add the additional olive oil and shallot.  Cook until the shallot becomes translucent, about 1 minute.  (I actually cooked the shallots until they were golden brown for more color in the sauce.)
5. Add the flour by sprinkling it in and cook until the flour becomes a light brown color.
6. Add the chicken stock, saffron, salt & pepper.  Cover and simmer for 15 minutes.
7. Taste for seasoning and add salt if needed.
8. Serve over the fish & garnish with chopped parsley.

Roasted Artichokes with Sweet Pepper Aioli
(Chef Brie Schaeffer)

2 - 4 Artichokes (depending on need)
4 Tbsp Miscuglio Italian Dried Herb Blend
1 Thick Slice of Lemon
1 Clove Garlic, Minced
Caramelized Garlic Olive Oil
Sel Gris (Celtic Grey Sea Salt)
Fresh Ground Pepper

1. Heat oven to 425 Degrees
2. Using kitchen scissors, cut off the thorned tips on all of the artichoke leaves
3. Slice about 3/4" off the top of the artichoke and pull off any smaller leaves toward the stem
4. Cut off excess stem, leaving up to an inch on the artichoke
5. Rinse the artichokes in cold running water making sure to shake off excess water before steaming
6. In a large pot, put a couple inches of water, garlic, Miscuglio Herbs, and lemon slice.  Insert a steaming basket.  Add Artichokes.  Cover & bring to a boil, then reduce heat to simmer and cook for 15 - 20 minutes (until a leaf pulls off easily)
7. Remove artichokes from the steamer and allow to cool slightly.  Cut each artichoke in half (top to bottom) and scrape out the choke (grey-green or purple hairy center... this is NOT edible... thus the name) with a spoon.
8. Lay (cut side up) on baking sheet and drizzle each with olive oil, being sure to coat the heart.  Sprinkle with salt and pepper.
9. Roast until browned (approx 15 - 20 minutes)
10. Remove from oven and pour Sweet Pepper Aioli into each heart and serve.
    

Sweet Pepper Aioli
(Chef Brie Schaeffer)

2 Egg Yolks
2 Tbsp Creole Mustard
3 Cloves Garlic, Minced
2 tsp Lemon Juice
1 Roasted Red Pepper, Peeled & Chopped*
1/2 C Grapeseed Oil
1/2 C Sitia Greek Olive Oil
Sel Gris (Celtic Grey Sea Salt)
Fresh Ground Pepper

*To roast pepper:  You will want to do this at least several hours in advance and can be done several days in advance.  Cut top & bottom off a red bell pepper.  Cut into 3 - 4 slices strips and remove seeds.  Lay skin side up on baking sheet and drizzle with olive oil.  Place under broiler for 5 - 10 minutes until skin is charred & bubbly.  Remove from oven, place in a covered dish or baggie and store in refrigerator until ready to use.  Leave in refrigerator for at least several hours for easy peeling.   The peel should pull off very easily.

1. Combine the egg yolks, mustard, garlic, lemon juice & red pepper in blender and blend on lowest speed for about 30 seconds.
2. While blending, slowly drizzle in the oils
3. Season with salt & pepper to taste & refrigerate until use

  

Fresh Tomato Bruschetta
(Chef Brie Schaeffer)

1 Baguette or Ciabatta, Sliced Diagonally (1/4" - 1/2" thick)
1/3 C Caramelized Garlic Olive Oil
4 - 6 Ripe Tomatoes, Diced
5 Basil Leaves, Chopped
2 Garlic Cloves, Minced
1/4 C Frantoia Extra Virgin Olive Oil
2 Tbsp "Series 4" White Balsamic Vinegar
Fleur de Sel to taste
Fresh Ground Pepper to taste
1/2 C Asiago, Romano or Parmesan Cheese, Shredded
Balsamic Glaze (Optional)

1. Preheat Oven to 425 Degrees
2. Line baking sheet with bread slices, brush each side with Caramelized Garlic Olive Oil and bake until toasted, about 5 - 10 minutes
3. In a non-reactive bowl (glass or plastic, NOT metal), combine tomatoes, basil, garlic, Frantoia EVOO, vinegar and salt & pepper to taste.  Cover and refrigerate until ready to use. 
4. Spoon tomato mixture on individual toasts, distributing evenly.  Sprinkle with shredded cheese and drizzle with balsamic glaze.

(I chose to leave off the balsamic glaze with this meal, but it is VERY good with it!)

Once again, this is a meal that will be repeated at our house!  With either halibut or scallops (I have had it both ways) it is amazing!  We eat artichokes often, however, this is a new way and we both loved it!  As far as the bruschetta... well, until I started the Olivelle classes, I would rarely eat a tomato and if I did, it had to buried in a sandwich or smashed as in a soup or sauce.  But... Brie has opened my eyes (and taste buds) up to Marinated Tomatoes and I now actually get cravings for them!  In other words... YES... we will definitely be eating more bruschetta!

I encourage you to try these recipes and I hope that you, too, are "Mad About Saffron"!