Holy crap it’s been a crazy couple months. Last Wednesday night I closed out my second semester and Friday I shut down my work computer for the next solid week and a half. There are many awesome things about working at Harvard, but I have to say….one of the top two things is that we get Christmas through New Years off….paid…best thing ever. I will probably never leave the place based solely on that. As much as I’m a nut case and feel like I need to being doing something productive at all times, I am so excited for some time off. I MISS COOKING! Sadly, that’s one of the first things that goes out the window when I get in school mode. I even manage to squeeze in gym time, but my culinary therapy, my happy place, and my meditation in front of the stove, comes to an embarrassing halt. I’ve been collecting a few recipes to try though and tonight I cooked with saffron for the first time. LOVE saffron. It’s such an impressive flavor. It’s distinct, but not overpowering. It’s featured in many famous dishes, such as bouillabaisse. It also has been known to have medicinal qualities and antioxidant-like properties. It is not a cheap….seasoning? I feel like saffron is much more than a seasoning, but if a grocery store has it you can find it with the other spices and seasonings. Trader Joe’s actually carries it and I’m pretty sure I picked up a jar of threads for less than $10. The color and the aroma are amazing and it’s something that can ‘wow’ a crowd if you’re cooking for people. I used it just for some rice and it was delicious and provided a twist to the usual bland side of starch. If you get a chance to experiment with some new flavors, saffron is a really easy and delicious way to go.
[saffron threads actually come from this flower]
Here is the RECIPE I cooked.
If I did it again I would probably cut the butter in half and do part olive oil. Try something new this holiday season and surprise your senses!