Green Bean Seafood Stew - April Recipe Series

Seafood stews are generally not long cooking and are an easy way to make dinner when time is short.  This recipe called for saffron which is a rare herb that costs quite a bit, but you only need a couple threads if you can find them in your local cooking specialty store.

Green Bean Seafood Stew

2 teaspoons extra-virgin olive oil

1 medium onion, chopped

1 clove garlic, minced

1/2 teaspoon dried thyme

1/2 teaspoon fennel seed

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

Pinch of crumbled saffron threads

1 cup diced tomatoes, with juice

1/4 cup vegetable broth

4 ounces green beans, cut into 1-inch pieces

4 ounces bay scallops, tough muscle removed

4 ounces small shrimp, (41-50 per pound), peeled and deveined

Directions

Heat oil in a large saucepan over medium heat. Add onion; cook, stirring constantly, for 3 minutes. Add garlic, thyme, fennel seed, salt, pepper and saffron; cook for 20 seconds.

Stir in tomatoes, broth and green beans. Bring to a simmer. Cover, reduce heat and simmer for 2 minutes.

Increase heat to medium, stir in scallops and cook, stirring occasionally, for 2 minutes. Add shrimp and cook, stirring occasionally, for 2 minutes more. 2 servings, 1 3/4 cups each.

RECIPE THEME:

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018. 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2019 so you can find them all.

The themes are:

Jan 2019 – Chicken and Dumplings (CDumpsJan)

Feb 2019 - Pasta Dishes (PastaFeb)

March 2019 - Edible Flowers (FlowerMar)

April 2019 - Seafood Recipes (SeafoodApr)

May 2019 - Cajun And Creole

June 2019 - Vegetarian Dishes

July 2019 - Zucchini Recipes

August 2019 - National Mustard Day – mustard recipes

September 2019 - Quiche

October 2019 - Crock Pot meals

November 2019 - Pies

December 2019 - Mocktails

10 Top Recipes from 2014 - Weekend Recipes

I was more diligent about posting my recipes in 2014.  I shared them on Facebook and here in the Blog and linked a few back to my Twitter account as well.

These are the top 10 recipes from my posts last year.  I thought I would gather them together so if you missed them, you can see what others are enjoying as well.

This year we will continue to dig into our stash of recipes and post one at least every weekend with more shared in the Herb of the Week posts too!

#10 most popular - Cinnamon Roasted Pumpkin - Our Cinnful Dessert blend was another big hit with surplus pumpkin seeds.

#9  Iced Green Tea Chai - Chai is even better in the summer with a bit of ice than you would expect after drinking it rich and hot all winter!

#8 Ratatouille on the Grill this a great vegetarian meal!

#7 Flavored Mustard - we will take another pilgrimage to the Mustard Museum in 2015 and I am sure we will have more of these for you.  I love a flavored mustard on my sandwiches and in my cooking.

#6 Saffron Risotto - This rare and expensive herb is just worth trying at least once a year and this creamy recipes is a perfect partner.

#5 Mid Winter Minestrone - When it is cold a hearty partner like this will keep you warm.

#4 Bee Balm Recipes - This was an extension of an Herb of the Week where I shared more than one recipes using this prolific and citrusy herb.  I know you will love the flavors as much as I do!

#3 Soothing Bath Sachet - my bath recipes were among the most popular and this simple sachet with soothing milk was one of my favorites.

#2 Chicken Pot Roast in a Crock Pot - This one has my chef husbands seal of approval.  The Chicken is tender, the vegetables tasty and the fragrance is wonderful as it fills the house.  Great way to try out lima beans if you have been leery...

#1 The most popular recipes in 2014 - Sporty Bath Blend - great smelling when you are not, this blend is good as a bath or a foot soak.

Saffron Risotto - Weekend Recipe

This time of year when the crocus blooms, my thoughts always turn to saffron.  the most expensive spice, it is usually sold by the gram - just a small cluster of slender red threads in a tiny glass bottle. The good news is the strength of the flavor is such that you need very little to make a flavorful dish.

Saffron is an herb the comes from the stamen of saffron crocus.  They must be harvested by hand and as a result are very expensive.  The saffron, sometimes called saffron threads because of the overall shape, is sold for as much as $150.00 an ounce.  Considered

Risotto made with saffron is a great side for and fish dish as well as lightly sautéed or poached chicken.

Saffron Risotto

Serves 6

1/3 cup finely chopped onion

1 cup uncooked regular rice

3 Tbls. butter or margarine

½ tsp. crushed saffron

½ cup boiling water

1 Tbls. instant chicken bouillon

2 Cups boiling water

½ cup dry white wine

½ tsp. salt

¼ tsp. pepper

1/3 cup grated parmesan cheese

Cook rice and onion in butter in a large skillet over medium heat until rice is golden, about 5 minutes.  While onion and rice are cooking, soak saffron in ½ cup boiling water for 5 minutes.  Dissolve bouillon in 2 cups boiling water.  Stir bouillon, wine, saffron, and water mixture, salt and pepper into skillet.  Heat until boiling, reduce heat.  Simmer covered until rice is tender and liquid is absorbed, about 30 minutes.  Toss with Parmesan cheese.

Saffron - Herb of the Week

Last night at the Garden Club meeting someone asked me about Saffron.  I explained that it was a spice rather than an herb, but later I began to think of my own definition for things herbal and decided I might have been hasty.  Just because it is expensive does not mean it is a spice.  Spices are generally the fruit or the bark by definition and Herbs are the leaves and flowers, so since saffron comes from the flower of a crocus, I think that makes it an herb.

UPDATE: New recipes added 10/25 - see below

So as a result this week's Herb of the Week is 
                               Saffron crocus Crocus sativas.

The Greeks called it krokos and the Romans korkum. Saffron actually originates from the Arabic word for yellow or zafran.   Although the stamen are red, Saffron actually makes a wonderful yellow dye.  Since the saffron is only the flower pistils that are harvested and dried it will take 4000 flowers to produce just one ounse of saffron.  As a result the dye made from it was used for the clothing of only high ranking individuals.

The flower originated in Persia which is now Iran and spread to northern India and the Mediterranean. Following the crusades it became popular in Europe and its value as a trade commodity was increased.

In Gerard's "The Herball" of 1597 he claimed that "For those at death's doore and almost past breathing, saffron brigheth breath again."

Saffron Crocus is a perennial with linear leaves growing from a rounded corm (or bulb.)  The flowers are purple with darker purple veins and yellow antlers and appear in the fall.  You extract the saffron spice from the three-branched red pistils.

The saffron crocus blooms in the autumn, producing 1 to 5 rich lilac flowers with dark purple veins, held wide open above inconspicuous foliage.  To grow saffron crocus you need a well-drained soil, sun and warm summers in order for it to prosper and flower.  The most interesting part of saffron is that the plants are sterile so only an offset will produce a plant, so you need to replace the corms each year to have a continous crop in your garden.

Plant 3 to 4 inches deep in late summer. Likes full sun and gritty, poor to moderately fertile, well-drained soil. Prefers hot summers. Under glass, provide full light with gritty soil and ample water during growth. Keep dry during summer dormancy.

USES

saffron threads

It is widely used as a flavoring and colorant in Middle Eastern and northern Indian cookery, especially in rice dishes and a classic paella.  It is also used in fish soups including bouillabaisse from France.  In Cornwall, England is it used to make saffron cakes and loaves.

Saffron is known to have digestive properties, it can improve circulation and helps to reduce high blood pressure.  It is the richest known source of Vitamin B2.  Externally it is applied as a paste for inflamed skin and sores. Research suggests the spice can boost your mood, by having antidepressant effects and helping to alleviate PMS symptoms. Researchers believe that the spice works by “the same mechanism as Prozac,” helping to make the feel-good neurotransmitter serotonin more available to the brain.

While saffron may be the world’s most expensive spice, fortunately a little goes a long way. It’s used sparingly to add golden-yellow color and a slightly floral flavor to dishes in many countries. If you are not going to grow your own, find it in the spice section of supermarkets, gourmet shops or at tienda.com. It will keep in an airtight container for several years.

RECIPES

• Iberian Chicken Ragu
• 1 tablespoon extra-virgin olive oil
• 8 ounces linguisa (Portuguese-style sausage) or Spanish-style chorizo, diced
• 3 cups chopped onion
• 2 tablespoons finely chopped garlic
• 2 tablespoons Paprika (Spanish if you can get it)
• 2 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch chunks
• 1/2 teaspoon kosher salt
• Freshly ground pepper to taste
• 3 cups white wine
• 4 cups diced seeded tomatoes or canned diced tomatoes
• 2 cups reduced-sodium chicken broth
• 1/4 cup chopped flat-leaf parsley
• 1 generous pinch saffron threads

Directions:

1. Heat oil in a large pot or Dutch oven over medium heat and add sausage. Cook, stirring occasionally, until the edges begin to color, 5 to 10 minutes. Add onion and garlic. Cover and cook for 10 minutes, stirring occasionally, until the onion is quite soft.
2. Sprinkle Paprika over the onion mixture; stir to coat. Cook for 1 minute. Add chicken, salt and pepper; stir to coat. Cook, stirring, for 5 minutes. Add wine and increase heat to high; cook until the wine is reduced by about a third, about 8 minutes.
3. Stir in tomatoes, broth, parsley and saffron; reduce heat to maintain a simmer and cook, uncovered, until the chicken is tender and the sauce is beginning to thicken, 1 to 1 1/4 hours. Season with more pepper, if desired.

Winter Squash Risotto

• 5 cups reduced-sodium chicken broth, or vegetable broth
• 2 tablespoons extra-virgin olive oil
• 3 medium shallots, thinly sliced
• 3 cups chopped peeled butternut, hubbard, red kuri or kabocha squash (1/2-inch pieces)
• 2 cups shiitake mushroom caps, thinly sliced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/8 teaspoon crumbled saffron threads, (optional)
• 1 cup arborio rice
• 1/2 cup dry white wine, or dry vermouth
• 1/2 cup finely grated Parmigiano-Reggiano cheese

Directions:

1. Place broth in a medium saucepan; bring to a simmer over medium-high heat. Reduce the heat so the broth remains steaming, but is not simmering.
2. Meanwhile, heat oil in a large saucepan over medium heat. Add shallots; cook, stirring, until fragrant, about 1 minute. Stir in squash and mushrooms; cook, stirring often, until the mushrooms give off their liquid, about 5 minutes. Add thyme, salt, pepper and saffron (if using); cook for 30 seconds. Add rice; stir until translucent, about 1 minute. Add wine (or vermouth) and cook, stirring, until almost absorbed by the rice, about 1 minute.
3. Stir in 1/2 cup of the hot broth; reduce heat to a gentle simmer and cook, stirring constantly, until the liquid has been absorbed. Continue adding the broth 1/2 cup at a time, stirring after each addition until all the liquid has been absorbed, until the rice is tender and creamy, 30 to 40 minutes total. (You may have some broth left.) Remove from the heat and stir in cheese.

Scallops in Saffron - Tarragon Broth

• 1 pound large dry sea scallops
• 1/4 teaspoon salt
• 2 teaspoons extra-virgin olive oil
• 1/2 cup thinly sliced onion
• 2 stalks celery, thinly sliced
• 2 cloves garlic, thinly sliced
• 1/4 cup white wine
• 8 ounces baby red potatoes, cut into 1/4-inch-thick rounds
• 1 cup reduced-sodium chicken broth
• 1 cup grape tomatoes, halved
• 1 5-ounce can tomato juice, (scant 3/4 cup)
• 1/4 teaspoon saffron threads, (see Note)
• 2 teaspoons chopped fresh tarragon
• Directions:

1. Pat scallops dry and sprinkle both sides with salt. Heat oil in a large nonstick skillet over medium-high heat. Add the scallops and cook until light brown, 1 to 2 minutes per side. Transfer to a plate. Add onion, celery and garlic to the pan and cook, stirring, until just beginning to soften, about 2 minutes. Add wine and simmer for 1 minute. Stir in potatoes, broth, tomatoes, tomato juice and saffron and bring to a boil. Reduce to a simmer, cover and cook until the potatoes are tender and the tomatoes are beginning to break down, 12 to 14 minutes.
2. Return the scallops and any accumulated juices to the pan along with tarragon. Cover and cook until the scallops are just cooked through, 2 to 4 minutes.

All recipes above courtesy of Eating Well.

Last night I could not find my saffron recipes.  I looked everywhere, so I found a few on Eating Well that I was familiar with and posted those.  Today I finally found the recipes I was looking for.  First is a great Thai influenced Saffron Rice and the other is a Saffron Cake just like the kind you serve in December for St. Lucy’s Day.

Saffron Rice

2 cups white basmati rice (Note: brown rice is not successful with this recipe)

3 1/2 cups good-tasting chicken or vegetable stock

1.5 to 2 Tbsp. fish sauce  OR 1/4 to 1/2 tsp. salt

1/2 tsp. turmeric

1/2 tsp. saffron threads

optional: 1/4 to 1/2 tsp. dried crushed chili

squeeze of lemon or lime juice

Directions:

Pour stock into a medium-size pot (you will also need a tight-fitting lid). Place pot on the stove over high heat. While stock is coming to a boil, add the turmeric, saffron, chili, and a squeeze of lemon or lime juice. Stir well. Add the rice, plus 1 1/2 Tbls. fish sauce (or 1/4 tsp. salt) and stir. Bring to a boil, then reduce heat to low (just above minimum) and cover tightly with a lid. Cook 12-15 minutes, or until liquid has been absorbed by the rice. Tip: Insert a fork or knife straight down into the pot and push the rice aside. If you see liquid, it still needs more time to cook.

When most of the liquid is gone, turn off the heat and place lid on tight. Allow the pot is remain on the burner another 5-10 minutes, or until you're ready to eat. The residual heat inside the pot will finish steaming the rice. The rice will stay warm in this way for 1 hour or more. Before serving, remove the lid and fluff rice with chopsticks or a fork.  Taste-test for salt, adding 1/2 Tbls. more fish sauce or a little more salt if desired.

Saffron Cake

Yellow saffron cakes and buns symbolize the sunshine in the long winter months in Sweden. Lussekats are festive yeasty buns served on and around Saint Lucy’s day on December 13.

6 ounces butter
Pinch saffron
1 teaspoon sugar
1⁄3 cup warm water
Breadcrumbs
2 eggs
1 1⁄2 cups sugar, to taste
4 cups flour
2 teaspoons baking powder
3/4 cup milk
Powdered sugar, for garnish

Directions:

Preheat oven to 350 degrees. Melt butter and let it cool. Crush saffron threads in a mortar and pestle; muddle with 1 teaspoon sugar. Steep 20 minutes in warm water.  Butter a 9-inch springform cake pan and sprinkle breadcrumbs around the pan.  Beat eggs and sugar, then add saffron mixture.

In a separate bowl, mix flour with baking powder. Fold into the batter with a metal spoon. Bake near bottom of the oven for 40 to 50 minutes. Let cake cool, then turn out on wire tray to sift powdered sugar over the top.

Holiday Spices, part 2

There are a series of Spices that are associated with the holiday.  I decided that I would share those with you in two posts.   I’ll give a small description of its uses and provide recipes to go with the spice.  Spices I have included are:

         Ginger

         Clove

         Saffron

         Cardamom

         Star Anise

        Allspice

        Nutmeg

        Cinnamon

The first half of the list was posted yesterday and the second half today. Enjoy!

This post was updated in Autumn 2018.  Some recipes were removed to be rewritten and the photographs were replaced.  

Star Anise (Illicium verum)

Star anise, probably the world's prettiest spice, is used widely in Asian cuisine. It also makes an unusual but delicious flavoring for poached fruits such as pears and plums.   I also use this spice in Backyard Patch Spice Cider /Mulled Wine Blend.

Buy star anise whole. One or two "stars" usually impart sufficient flavor to infuse an entire dish. To substitute star anise for anise seed in a recipe, reduce the quantity to one-half or one-third of the recipe's recommendation. 

Thanksgiving Star Cider

1/2 cup dried hibiscus blossoms

4 cups pear nectar

2 cups red wine

1/4 cup lemon juice

2 cups star anise

1/3 cup honey

star anise, fresh pear wedges, if desired 

Directions

Pour 2 cups boiling water over 1/2 cup dried hibiscus blossoms (jamaica) and let steep 5 minutes. Meanwhile, warm 4 cups pear nectar, 2 cups red wine, 1/4 cup lemon juice, and 2 star anise over low heat.

Strain hibiscus infusion into a large pitcher, add pear nectar mixture, and stir in 1/3 cup honey. Serve warm in mugs. Garnish each serving with a whole star anise and fresh pear wedges if you like.

Allspice (Pimenta dioica)

As the name suggests, allspice's flavor and aroma are a mixture of cinnamon and nutmeg with a touch of clove. Allspice grows primarily in Jamaica, where it is simply called "pepper" and featured prominently in jerk seasoning paste. I also use this spice in Backyard Patch Cinnful Dessert Blend.

In addition to adding deep, warm flavor to savory dishes, use ground allspice in gingerbread and other cakes and cookies. It's a good idea to buy whole allspice, which stores indefinitely in an airtight container, and grind as needed in a peppermill.

Caribbean Pork

1 tablespoon low-sodium soy sauce

3/4 teaspoon salt, divided

3/4 teaspoon dried thyme

1/4 teaspoon ground ginger

1/4 teaspoon ground red pepper

1/8 teaspoon ground allspice

1 pound pork tenderloin, trimmed and cut into 1/2-inch pieces

1 1/2 tablespoons vegetable oil, divided

1 tablespoon butter

1 1/2 cups coarsely chopped onion

1 cup chopped green bell pepper

2 large yellow plantains, chopped (about 3 cups)

1/2 teaspoon black pepper

4 garlic cloves, minced

1 teaspoon habanero hot pepper sauce

2 tablespoons chopped fresh cilantro 

Directions

Combine soy sauce, 1/4 teaspoon salt, thyme, and next 4 ingredients (thyme through pork); toss well to coat. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add pork mixture; sauté 4 minutes or until done. Remove from pan; keep warm. Add the remaining 1 tablespoon oil and butter to pan. Add onion, bell pepper, plantains, 1/2 teaspoon salt, and black pepper; cook 6 minutes, stirring occasionally. Stir in garlic; sauté 2 minutes or until plantains are tender. Drizzle with hot sauce, and stir well. Sprinkle with cilantro.

 Note: Use semi-ripe plantains--not green or soft, ripe black ones. The plantains brown better if not stirred too much as they cook. 

Nutmeg (Myristica fragrans)

Nutmeg is the kernel of the fruit of a tropical evergreen tree. Each kernel comes wrapped in a lacy covering that we use separately as the spice mace. Nutmeg and mace share a warm, sweet, musky flavor suited to cakes, cookies, and other desserts. Nutmeg has an affinity with dairy, too—it is excellent in milky desserts and drinks. 

Use nutmeg freshly grated or milled. Nutmeg mills pass the spice over a sharp blade, shaving off minute amounts. Except in cakes, add nutmeg toward the end of cooking to retain its evanescent aroma and warm, spicy flavor. I also use this spice in Backyard Patch [Cinnful Dessert Blend].

Fresh Fruit Salad with Nutmeg-Cinnamon Syrup

2 cups thinly sliced Granny Smith apple (about 1 large apple)

2 cups thinly sliced ripe pear (about 1 large pear)

1 cup sliced strawberries

1/2 cup orange sections (about 1 orange)

1/2 cup sliced banana (about 1 medium)

1/4 cup fresh lemon juice

1/4 cup maple syrup

1/8 teaspoon ground nutmeg

1/8 teaspoon ground cinnamon

Directions

Combine first 5 ingredients in a large bowl. Drizzle with juice; toss gently.

Combine maple syrup, nutmeg, and cinnamon in a small saucepan. Cook over low heat 10 minutes, stirring occasionally. Spoon over fruit, and toss gently. Serve immediately.

Cinnamon (Cinnamomum zelanicum)

Cinnamon comes from the aromatic bark of a tree native to Sri Linka, India, and Burma.  It's a traditional ingredient in gingerbread, cider or mulled wine, and chocolate cakes and desserts. 

Cinnamon is also good with apples and pears, and tempers savory dishes like this lamb tagine. This is the main spice in Backyard Patch Cinnful Dessert Blend.

You can buy cinnamon as sticks, or ground; however, cinnamon sticks have a sweeter, subtler flavor and a longer shelf life than ground. Whole cinnamon is best ground in a clean coffee mill.

Cinnamon Sugar Cookies

1 cup granulated sugar

6 tablespoons butter, softened

1 tablespoon light corn syrup

1 teaspoon vanilla extract

1 large egg

1 cup cake flour (about 4 ounces)

3/4 cup all-purpose flour (about 3 1/3 ounces)

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1/4 cup turbinado sugar (or brown sugar)

1/2 teaspoon ground cinnamon

Directions

 Place granulated sugar and butter in a bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add corn syrup, vanilla, and egg; beat 3 minutes or until well blended.

Lightly spoon cake flour and all-purpose flour into dry measuring cups; level with a knife. Combine flours, baking powder, baking soda, salt, and 1/4 teaspoon cinnamon. Add flour mixture to butter mixture; stir until just combined. Wrap in plastic wrap; chill 1 hour.

Preheat oven to 375°.    Combine turbinado sugar and 1/2 teaspoon cinnamon in a small bowl. Shape dough into 48 balls, about 1 teaspoon each. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased baking sheets. Bake at 375° for 12 minutes or until golden on bottom. Cool on wire racks.

Note: If you prefer a slightly chewier cookie, reduce baking time to 10 minutes. A sprinkling of large-grained turbinado sugar makes a pretty presentation to attract bake sale buyers.

I hope you enjoyed this exploration of spices.  We will repost some of the removed recipes in Fall 2018.