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SAFFRON STARS AND SNOW PEA SPOUP

~Submitted by Larry Holmes, Ontario, Canada

1 quart chicken stock
?? cup stellini (tiny, star-shaped paste)
?? pound snow peas, strings removed, cut into strips
?? teaspoon saffron threads
?? cup lemon juice
4 eggs
salt and pepper

In medium saucepan, bring stock to a boil. Add pasta and cook another 10 minutes. Add snow peas and cook 3 minutes. In a small bowl, whisk saffron, lemon juice, and eggs until light. Remove about 1 cup of hot stock from the pot and gradually whisk into the egg mixture. Pour egg mixture back into soup and cook over low heat, stirring, until mixture is thickened, about 5 minutes. Taste for salt and pepper.

Makes 6 servings.

SALMON NICOISE

This 'French' in origin dish is popular world-wide. Rich and delicate plus quick and easy, a definite winner!

Estimated Times
Preparation Time 10 mins.
Cooking Time 35 mins.

8 salmon fillets
1 can (14.5-oz.) crushed tomato
1 cup ni?§oise olives
6 cloves garlic
2 teaspoons paprika
6 bay leaves
1 bunch fresh chopped parsley
1/8 teaspoon saffron threads
1/4 cup olive oil
1 cup dry white wine
2 lemons, sliced paper thin

Preheat oven to 375?°F.

Place salmon in a pan big enough to hold it and remaining ingredients. Place fish, skin side up.

Combine remaining ingredients; add salt and pepper according to taste. Pour over salmon; bake for 35 minutes. Sauce should be thick, if not, remove salmon skin side down and return sauce to oven for 5 minutes. Serve over potatoes, pasta or rice.

Serving Size: 8

PAELLA PASTA

~Submitted by Larry Holmes, Ontario, Canada

?? cup olive oil
1 onion, chopped
2 cloves garlic, chopped
1 red bell pepper, seeded and chopped
1 pound skinned and boned chicken breast, cut into ??-inch cubes
?? pound chorizo (Spanish sausage), sliced
?? cup dry white wine
?? teaspoon dried oregano
?? teaspoon saffron threads
?? cup chicken stock
2 tablespoons tomato paste
1 10-ounce package frozen peas
?? pound shrimp, shelled and deveined
12 mussels, scrubbed
1 pound pasta, freshly cooked
?? cup butter
2 teaspoons capers, rinsed and drained.

In large skillet, heat oil. Saut?© onion, garlic, bell pepper, chicken and sausage over medium heat for about 10 minutes. Add wine and oregano and bring to a boil, stirring and scraping the bottom of the pan. Dissolve saffron in stock and add to skillet along with tomato paste. Simmer about 5 minutes, then add peas, shrimp, and mussels. Cook, covered until mussels open (3 to 5 minutes. Discard any mussels that do not open. Toss hot pasta with butter, top with paella mixture, and garnish with capers. Serve in pasta bowls or soup plates, making sure that each portion contains some of each of the ingredients.

Serves 6

PAN SAUTEED SKINLESS BREAST OF CHICKEN

1/8 teaspoon saffron
1/4 cup white wine
1/4 cup red wine vinegar
1/4 cup sugar
1 tablespoon olive oil
2 tablespoons red onions, chopped
2 tablespoons yellow bell peppers, chopped
2 cups tomatoes, diced
1/4 teaspoon orange peel, grated
1/2 cup tomato juice
4 oranges
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
3 tablespoons oil
6 fresh boneless, skinless chicken breasts
1/8 teaspoon pepper
3 artichoke hearts, chopped

In a saucepan, simmer saffron in white wine for five minutes.

Strain into a saucepan with red wine vinegar and sugar. Reduce to a syrup-like consistency.

Meanwhile, in a saucepan, add olive oil, lightly saut?© finely chopped red onion and finely chopped yellow bell pepper. Add diced tomatoes, grated orange peel, tomato juice, sectioned oranges, salt, and cayenne pepper. Drain and mix with the saffron syrup; allow to stand for 2 hours at room temperature.

Meanwhile, heat oil over moderate heat in a large, oven-safe skillet. Season chicken breasts with salt and pepper; add the chicken to the skillet and sear on both sides. Add chopped artichoke hearts and place in a 325 degree oven for 6 to 8 minutes, or until the chicken is done. Serve with the tomato relish.

Serving Size: 6

POACHED SALMON WITH SAFFRON BEURRE BLANC

~Submitted by Larry Holmes, Ontario, Canada

2 cups dry white wine
?? cup white wine vinegar
14 cup water
?? cup chopped shallots
1/3 teaspoon salt
?? teaspoon freshly ground black pepper
?? teaspoon saffron threads
6 salmon filets (about 6 ounces each), skinned
?? cup butter, cut into tablespoon-size pieces
read or golden caviar (optional)

In a large skillet, large enough to accommodate salmon, place wine, vinegar, water, shallots, salt, pepper, and saffron and simmer, covered, for 10 minutes. Place salmon in liquid in 1 layer, cover, and cool for 7 minutes. Remove salmon and cover with foil.

Boil poaching liquid rapidly until only ?? cup remains. Strain into small saucepan. Bring to boil and whisk in butter, 1 piece at a time. After all butter has been incorporated. Cook only until creamy (about 2 minutes). Serve sauce over salmon and garnish with caviar, if used.

Serves 6

SAFFRON BUTTER SAUCE

Estimated Times:
Preparation Time: 3 mins
Cook Time: 9 mins
Servings: 4

Ingredients
1/4 teaspoon saffron
2 tablespoons green onions chopped
2 tablespoons white wine vinegar
3 tablespoons white wine
3 tablespoons cream
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup butter

Directions
In a small heavy saucepan, combine saffron, chopped green onions, white wine vinegar, and white wine. Simmer until reduced to about 2 tablespoons. Stir in cream and simmer the mixture, whisking occasionally, until the liquid is reduced. Season the mixture with salt and pepper. Reduce heat to low, and whisk in 1 cup butter, 1 tablespoon at a time.

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For Two...

SAFFRON RICE WITH PARMESAN CHEESE

Saffron is the worlds most expensive spice. But, a little saffron goes a long way and is used both to flavor and tint food. Saffron comes in powdered form and in threads.

1/2 small onion, minced
1/2 cup long grain rice
4 tablespoons butter
1/4 cup red wine
1/4 teaspoon saffron, chopped fine
1/4 cup parmesan cheese
2 beef bouillon cubes
1-1/4 cups water

Dissolve bouillon in 1-1/4 cups hot water, add saffron.

In small skillet over moderate heat, melt 2 tablespoons butter, add onion, rice and red wine- cook on medium low heat until onion and rice are clear and wine has cooked off. Add 1/3 of the beef broth cover and cook slowly until cooked off. Continue until all the beef broth has been used approximately 45 minutes. Then add 2 more tablespoons of butter and parmesan cheese and cook until melted about 3 minutes.

Serve immediately.