Braised Apples With Saffron Recipes

Steps:

• Melt butter in a large saucepan over medium heat. Add shallot, and cook, stirring often, until soft, about 4 minutes. Add apples, and turn to coat. Stir in saffron, stock, cider, sherry, and currants, and season with salt. Bring to a boil. Reduce heat to low, and cover. Simmer, stirring occasionally, until apples are tender, 12 to 15 minutes.
• Using a slotted spoon, transfer apples to a bowl. Raise heat to medium-high, and cook sauce until reduced by half, about 10 minutes more. Season with pepper. Pour sauce over apples. Serve warm or at room temperature.

Steps:

• Preheat oven to 325°F.
• In a small bowl combine broth or water and saffron.
• Thinly slice enough onion to measure 1 1/2 cups and finely chop garlic. Remove casings from chorizo and cut sausage into 1/4-inch-thick slices. Peel tomatoes *(see below) and seed. Cut enough tomato into 1/4-inch dice to measure 1 1/2 cups.
• With poultry shears or a sharp knife cut off necks, feet, and first 2 wing joints of each quail and discard. Pat quail dry and season with pepper and salt. In a 12-inch heavy skillet heat butter and corn or canola oil over moderately high heat until foam subsides. Add quail, breast sides down, and brown on all sides, 5 to 7 minutes total. Transfer quail to a plate.
• In a large shallow flameproof kettle with a tight-fitting lid cook onion in olive oil over moderate heat, stirring, until pale golden. Add garlic and chorizo and cook, stirring, until garlic is softened but not browned, 1 to 2 minutes. Add cumin, oregano, and bay leaf or leaves and cook, stirring, 30 seconds. Add saffron mixture, tomato, and pepper and salt to taste and bring to a simmer.
• Add quail to chorizo mixture and braise, covered, in middle of oven, basting every 15 minutes, 1 hour total. While quail is braising, roast and peel poblanos . Wearing rubber gloves, cut chiles into thin strips. Chop cilantro.
• Arrange quail on a platter and keep warm. Discard bay leaf and skim any fat from chorizo mixture, if desired. Stir in chiles, cilantro, and salt to taste and bring mixture to a boil.
• Spoon chorizo mixture around quail and serve with lime wedges and polenta or rice.
• To peel tomatoes:
• Have ready a bowl of ice and cold water. Cut an X in blossom end of each tomato. In a saucepan of boiling water blanch tomatoes 10 seconds. Transfer tomatoes with a slotted spoon to ice water to stop cooking. Peel tomatoes.

Steps:

• Crush saffron and a pinch of kosher salt with a mortar and pestle (or with the side of a large knife) until combined. Stir in hot water; set aside.
• Heat 2 tablespoons oil and 1 tablespoon butter in a large straight-sided skillet or braiser pan over medium. Add leeks; season with kosher salt and pepper. Cook, stirring occasionally, until bright green and evenly coated, 3 to 4 minutes. Add vermouth and tomatoes; cook 1 minute.
• Add saffron water and broth; bring to a boil, then reduce heat to medium low and simmer, partially covered, until leeks are completely tender, about 25 minutes.
• Season both sides of fish with kosher salt and lemon zest; drizzle with remaining 1 tablespoon oil. Nestle into leek mixture, cover, and cook until fish is opaque and just cooked through, 5 to 6 minutes. Stir remaining 1 tablespoon butter into broth. To serve, toss together herbs and sprinkle over fish, then drizzle with more oil and season with flaky salt.

Steps:

• Bring the chicken stock to a simmer in a 2-3 quart saucepan and keep it barely simmering over low heat.
• In a heavy 3qt flamproof casserole, melt 4 tbls butter over moderate heat. Cook the onions in the butter, stirring frequently, for 7-8 minutes. Do not let them brown.
• Stir in the optional marrow, then add the rice and cook, stirring, for 1-2 minutes, or until the grains glisten with the butter and are somewhat opaque.
• Pour in the wine and boil it until it is almost completely absorbed.
• Add 2 cups of the simmering stock to the rice and cook uncovered, stirring occasionally, until almost all of the liquid is absored.
• Add 2 more cups of stock and cook, stirring occasionally. Meanwhile, stir the saffron into 2 cups of stock and let it steep for a few minutes.
• Pour it over the rice. Cook until the stock is completely absorbed.
• By now the rice should be tender. If it is still firm, add the remaining stock- 1/2 cup at a time - and continue cooking and stirring until the rice is soft.
• Stir in 4 tabl of soft butter and the grated cheese with a fork, taking care not to mash the rice.
• Serve at once while the rice is creamy and piping hot.

Steps:

• Soak lentils for about 6 hours.
• Peel and halve the onion and place into a saucepan with 3 tablespoons oil and the ham.
• Drain the lentils and add them to the saucepan, brown breifly, then moisten with the wine.
• Add the saffron strands and powdered saffron.
• When the wine has evaporated, pour just enough hot stock to cover the lentils.
• bring to a boil, lower the heat and cover and cook for 20 minutes.
• Taste and add salt if necessary, then discard the onion and serve hot.

Steps:

• Melt butter in a large saucepan over medium heat. Add shallot and cook until soft, stirring often, about 4 minutes. Add apples and turn to coat. Stir in saffron, stock, cider, sherry and currants, season with salt. Bring to a boil. Reduce heat to low and cover. Simmer stirring occasionally until apples are tender, 12-15 minutes.
• Using a slotted spoon, transfer apples to a bowl. Raise heat to medium-high and cook sauce until reduced by half, about 10 minutes more. Season with pepper. Pour sauce over apples.
• Serve warm or at room temperature.