SAFFRON SUBSTITUTE IN COOKING - IN COOKING
Saffron substitute in cooking - Cooking salmon in oven.
Saffron Substitute In Cooking
- Use or add in place of
- Replace (someone or something) with another
- Act or serve as a substitute
- put in the place of another; switch seemingly equivalent items; "the con artist replaced the original with a fake Rembrandt"; "substitute regular milk with fat-free milk"; "synonyms can be interchanged without a changing the context's meaning"
- utility(a): capable of substituting in any of several positions on a team; "a utility infielder"
- a person or thing that takes or can take the place of another
- dried pungent stigmas of the Old World saffron crocus
- An autumn-flowering crocus with reddish-purple flowers, native to warmer regions of Eurasia. Enormous numbers of flowers are required to produce a small quantity of the large red stigmas used for the spice
- Old World crocus having purple or white flowers with aromatic pungent orange stigmas used in flavoring food
- An orange-yellow flavoring, food coloring, and dye made from the dried stigmas of a crocus
- orange yellow: a shade of yellow tinged with orange
- The orange-yellow color of this
- The practice or skill of preparing food
- (cook) prepare a hot meal; "My husband doesn't cook"
- Food that has been prepared in a particular way
- the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
- The process of preparing food by heating it
- (cook) someone who cooks food
Halibut with Carrots and Orange en Papillote
I discovered when I started to make this recipe that I was out of saffron so I just substituted orange juice as a flavoring. It was a delightful dinner.
Saffron Halibut Packets - Serves 4
Recipe By: Roger Mooking
Published in: Everyday Exotic
Saffron Halibut Packets
4halibut fillets (6-ounce) skinless
1 1/2tablespooncapers -- drained and rinsed
2carrots -- thinly sliced on the bias
Zest and juice of 1 orange
bunchgreen onions -- top 1/3 sliced for garnish, and middle 1/3 kept whole*
Freshly ground black pepper
bunchgreen onions -- whites portion only, smashed and coarsely chopped
1clovegarlic -- chopped
2cupparboiled (long grain) rice
*Cook's Note: Reserve the white portion of the green onion, if preparing the Saffron Rice recipe with this dish, recipe follows
For the tea:
Add the saffron threads to the white wine, and let the flavors steep for 10 minutes.
For the packets:
Preheat the oven to 400 degrees F.
Place the fillets onto a plate, and stain each one with a few steeped saffron threads from the tea, and refrigerate for 15 to 20 minutes.
In a medium saute pan, pour in the remaining saffron tea, capers, carrots, orange zest, orange juice, and white wine. Bring the ingredients up to a simmer, and cook until the carrots are slightly tender, approximately 2 minutes. Stir in the butter, and season with salt, to taste, and remove the pan from the heat.
Tear off 4 pieces of foil or parchment paper large enough to wrap up each fish fillet and vegetables (not too tight.)
Place the whole green onion pieces in the center of the parchment. Lay a bed of carrot mixture over the whole green onions. Season the halibut with salt, and pepper, to taste, and place the fillets over the carrot mixture. Spoon the remaining sauce, and carrots over the fish, and fold up the parchment edges (not too tight), creating a sealed packet.
Set the packets on a sheet tray, and bake until the fish is just cooked through, approximately 10 minutes.
Once cooked, open the packets, and garnish the halibut with the green onion slivers.
In a pot, melt the butter over medium heat, add the green onion whites, and garlic, and sweat until tender. Add in the saffron threads, and stir.
Stir in the rice, ensuring the grains are well coated with the saffron-butter mixture.
Pour in the water, and stir to combine.
Bring the cooking liquid to a boil, cover, and reduce the heat to a simmer.
Cook the rice until the rice is fully cooked, about 25 minutes.
Season the rice with salt, to taste.
Paella is a typical Spanish dish and is traditionally cooked in a "paellera" - a round flat pan with two handles - which is then put on the table. It is normally made using shellfish but can also be made with chicken or rabbit. In many Spanish villages, especially in coastal areas, they use a giant paellera to cook a paella on festival days which is big enough to feed everybody.
A paella is very flexible so if you don’t have the exact ingredients or if you find some of them hard to get hold of, substitute them for something similar. Getting fresh shellfish can be a problem, but you can always use frozen fish and use fish stock instead of water to increase the flavour.
There are literally hundreds of ways to cook a paella and every cook has their own favourite recipe. Here’s mine (it will serve 6 people depending on how hungry you are):
1 small onion, finely chopped
1 green pepper, finely chopped
? red pepper, boiled until soft and then cut into long thin strips
2 medium-sized tomatoes, skinned and finely chopped
2 carrots, finely chopped
100g peas, cooked
200g prawns (if using cooked prawns substitute fish stock for the water)
200g small clams
350g rice (traditionally short grain rice is used but I prefer to use long grain)
2 cloves of garlic, coarsely chopped
a pinch of saffron strands (if you can’t get saffron, use yellow food colouring instead and add it once you have added the liquid)
a sprig of parsley, finely chopped
about 800ml water
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