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Seattle Kitchen Ingredients

Ingredient of the Week: Saffron

FILE - This Jan. 27, 2016, photo provided by the Multnomah County Sheriff's Office shows Ammon Bundy. The leaders of an armed group who seized a national wildlife refuge in rural Oregon were acquitted Thursday, Oct. 27, 2016 in the 41-day standoff that brought new attention to a long-running dispute over control of federal lands in the U.S. West. A jury found brothers Ammon and Ryan Bundy not guilty a firearm in a federal facility and conspiring to impede federal workers from their jobs at the Malheur National Wildlife Refuge, 300 miles southeast of Portland where the trial took place. Five co-defendants also were tried one or both of the charges. (Multnomah County Sheriff via AP, File)

“We’re mad about saffron today,” says chef Tom Douglas, and you should be too!

“I think this is kind of a winter ingredient,” he adds, fulfilling the umami taste that people seem to love. If you’re looking to get away from a traditional paella, chef Thierry Rautureau suggests making seafood and shellfish with saffron. “It’s very easy to overpower,” he cautions, so use a light hand when using it to season.

When you buy saffron, Tom says, you should check to see if there’s an expiration date and get it as close to fresh as you can. “Its essence is its floral aroma,” he says, “and if it’s a couple of years old, it’s going to lose that.”

Seafood soup is a great way to use saffron, Tom says, as well as a quick and easy chicken saffron salad. Make it into an aioli, he suggests, with just a few saffron threads to top your salad or soup.

Whole Foods Markets are a proud sponsor of Seattle Kitchen’s Ingredient of the Week.

About the Author

Cait Walsh

Caitlyn Walsh is a regular lifestyles contributor for MyNorthwest. She enjoys reading and hiking, as well as perusing all the cat videos the Internet has to offer.


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