I indulged my inner foodie a couple months back and bought some saffron. Saffron is actually the stamen of crocus flowers. It is picked by hand. It ain't cheap. But I bought a smidge from my friends at The Spice House and have used it here and there, mostly with fish.
But tonight, I went with chicken. I used a Giada recipe that I found on the food network web site. I didn't call mine Chicken Scallopine with Saffron Cream Sauce, because I subbed one percent milk to save some fat and calories. It was still tasty.
Saffron is a really unusual flavor. It is very light, almost not there. I think it adds more color than flavor. The color is awesome. And we talked about who might have hand-picked the saffron threads we were having, which livened dinner conversation considerably.
I served it over rice, and had baby spinach salad on the side. Mark proclaimed it excellent.
1 comment:
Whoah. That looks goooooood.
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