(no subject)

[geekchick]

Okay, a question for my friends who cook:

I have a large-ish quantity of powdered saffron;  what should I do with it?

[Edit: For clarification, that's me requesting any of your favorite recipes involving saffron since I don't know of any. I can STFW, of course, but I'd appreciate any recommendations.]

Comments

[(Anonymous)]

The Milanese use saffron in risotto that is served with osso buco.
You might serve such rice with any stewed meat. You can also use saffron flavored rice as the base of a paella valenciana, with chicken, chorizo, and shell fish (say shrimp and clams). Now my word of caution, to me saffron imparts a medicinal taste that I am not very fond of. So if you decide that the yellow color looks wonderful, you might cooking a small amount of rice with half the suggested amount of saffron to see how much you like the taste.

Nicola

[geekchick]

I figured a food thread would bring you out of the woodwork, dear. ;) I'll make a note not to cook anything with saffron for you.