Free Saffron Drawing! • Steamy Kitchen Recipes Giveaways (2024)

Saffron are soooo expensive that I don’t cook much with them. I hope I got selected from this recipe called “Potato Saffron Omelet.”

My frist time viewing your webiste and boy I sure do love your recipe and your blog!

Posting winner……

after the commercial break

(i.e. dinner)

*anticipation builds*

Now, is that 4:00 what time zone? 🙂

Saffron Rice is my favourite saffron dish. One, it easy; two, it goes well with any vegetable without overpowering the palette. Saffron rice is my choice :).

http://tastypalettes.blogspot.com/2007/10/saffron-rice-and-punjabi-okra.html

My family just adores this Hainan Chicken dish. So I figured this dish couldn’t be that hard to dulplicate at home.This is comfort food for my 3 growing boys (my 43 year old husband, 17 and 15 year old sons…hahaha). It’s simple but tastes sublime with the added saffron in the rice.

For 4 generous servings:
4 chicken breasts, skinless and boneless
6-8 cups of rich chicken stock
3 inch knob of ginger, squashed with back of cleaver
half a bunch of green onion, cut in half

Put stock in big pot and add the green onion and the squashed ginger. Bring to a boil. Add the chicken breasts and turn off the heat. Cover pot and let the chicken cool in the broth ( i cook this in the morning so it’ll be ready by supper time).

For the rice:
4 cups of jasmine scented rice, washed
2 large pinches of saffron steeped in a little broth
2 tablespoons of ginger-onion sauce (recipe below)
enough broth to cover rice (I use the method my mom taught me…liquid should come up to the FIRST LINE of the MIDDLE FINGER!). Put everything in rice cooker.

Dipping sauces:
1 big bunch green onion, chopped
3 inch big knob ginger, finely minced
1 cup of oil
salt and pepper to taste

Heat oil to SMOKING HOT!. Place ginger and onion in bowl. Slowly pour the hot oil over the onion mixture. DO THIS IN THE SINK just in case it splatters.

Chili dip
2 tablespoons of garlic chili sauce (bought from Asian markets)
1 tablespoon rice vinegar
sugar to taste

5-spice dip:
1/2 tsp. 5-spice powder
1 tsp. salt
pinch white pepper
1 tablespoon oil from the ginger-onion sauce

When everything is ready, put the rice in a medium size individual bowls, top with sliced ginger chicken brushed with a thin film of sesame oil. Put the dipping sauces in really small saucers for each person.

I am getting hungry…better start making this for supper tonight!

Yes, I can follow directions, lol.

I made the noodle crack yesterday; woo hoo was that everything you promised it would be and more!

Love the blog.

This is my all time favorite Saffron recipe

Veal Scaloppini with Saffron
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_30487,00.html

You can also substitute chicken for the veal if you have baby cow issues.

P.S. I love your site, I only came out of lurking because the call of free saffron was too great, but I do love your site.

Love the idea of this contest. Can’t wait to look through what others have suggested.

My favorite recipe with safron (at the moment) is Gabanzos con Espinacas. The most wonderful dish of chickpeas with a savory (and slightly sweet) broth with safron and spinach. Not what I think of as a “classic” use of saffron but just wonderful. I friend found the recipe after we received an over abundant supply of spinach from our CSA. Now I go out seeking spinach to have an excuse to make it. The second time I also added a pinch of mild Pimenton de la Vera, a smoked paprika, which made the broth even better.

Do we suppose to enter our name or the name of the dish ? 😀 I put my name . If that way was wrong , sorry . 🙂

Panna cotta is something that (most of) everyone loves and with a twist of saffron , I think it would be “erotically” delicious . However, I couldn’t put my hands on this expensive spice , so I used saigon cinnamon & rum instead and my family loved it . 🙂

http://cookalmostanything.blogspot.com/2006/05/spice-is-right-2-sweet-or-savoury.html

Gnocchi Sardi with Asparagus and Saffron

I saw this recipe on another site and would love to try it if I had some saffron. This is a great idea. Thanks for thinking of it.

oops! I entered my name instead of the dish. 🙁 Dumb dumb dumb

Just tried out this Moghlai Murgh recipe the other day and it was so delicious – can smell and taste the saffron flavour.

Me me me … I would love to do more cooking with saffron.

Hi Jaden!

Miss Mary here. No, you don’t know me. 🙂

I put the name of the dish (which is just HEAVENLY delicious) under the name section – cause I *think* that is what you want?

Anyways …. love your recipes …. and come here for those and because you make me ROFLMAO!!!

PS – I love saffron ….. keeping my chives crossed.

my wife loves when I make this english saffron bread. I’ve tried several recipes but like this one best.
http://allrecipes.com/Recipe/English-Saffron-Bread/Detail.aspx

Jaden, I just stumbled across your website on a search for rambutan, which showed up in the grocery store the other day. Absolutely fantastic site!

I do hope I win, so I’ll finally have no excuse not to try my hand again at St. Lucia buns!

So sorry…I forgot to paste the recipe or the link of the Wild Mushroom Bread Pudding…(was in so much of a hurry …my family beckons…) Instead of the bread, I use cubed croissants …then I add about 1 1/2 tsp. of saffron threads which I steep in a little warm milk. This is the season for chanterelles and boletes and other wild mushrooms. If you have access to them, please use them for it makes a whole world of difference esp. the KING BOLETE. I think this is the one they call porcini…Then when you bring the baked pudding to the table, take a bow and be prepared for the …”ooohhhs and the wwhhooaassss and aaahhhhhhsssss!”

wild-mushroom bread pudding
Bon App�tit | December 1997

recipe reviews (50) my notes Servings: Serves 6 as a side dish.

subscribe to Bon App�tit
Ingredients3 tablespoons olive oil
6 ounces shiitake mushrooms, stemmed, caps thickly sliced
6 ounces oyster mushrooms, thickly sliced
6 ounces crimini mushrooms, thickly sliced
2 portobello mushrooms, stems and gills removed, caps thickly sliced
4 teaspoons chopped garlic
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
1 teaspoon dried rubbed sage
1 teaspoon dried thyme
5 large eggs
2 cups whipping cream
1 cup milk (do not use low-fat or nonfat)
1/4 cup plus 2 tablespoons freshly grated Parmesan cheese
3/4 teaspoon salt
1/2 teaspoon ground pepper
6 cups 1-inch cubes crustless day-old French bread (about 6 ounces)

PreparationPreheat oven to 350�F. Lightly butter 8 x 8 x 2-inch glass baking dish. Heat oil in heavy large pot over medium-high heat. Add all mushrooms, garlic, basil, parsley, sage and thyme and saut� until mushrooms are tender and brown, about 15 minutes. Remove pot from heat. Season mixture to taste with salt and pepper.
Whisk eggs, cream, milk, 1/4 cup Parmesan, salt and pepper in large bowl to blend. Add bread cubes; toss to coat. Let stand 15 minutes. Stir in mushroom mixture. Transfer to prepared dish. Sprinkle 2 tablespoons cheese over. Bake until pudding is brown and puffed, and set in center, about 1 hour. Serve warm.

Well, I tried to leave the link to my Sweet Saffron Pilaf and it didn’t work. Am I disqualified?? I hope not, oh wondrous Princess Jaden of the Blogosphere. Your awe inspiring dishes evoke priceless and exquisite longing in my culinary heart. I write an Ode to your cooking endlessly……

Nawwwwwwwwwwww

😉

Kate (in the Kitchen)

Oh, Princess Jaden…sorry, forgot the rest.

It’s plain and simple and delicious. Saffron Rice. Probably my favorite side dish ever. Great comfort food.

Wow, what a treasure trove of saffron recipes! I think that’s the real prize here. I’m gonna have to get cooking – good thing I have a healthy supply gathering dust in the cupbaord.

Re: Saffron.com, I can personally vouch for their vanilla beans too. Every time I’m in the U.S. I pick up a 1/2 lb or so, and they are absolutely the best I’ve ever worked with, plump, soft and oily. I slightly prefer the flavor of the Planifolias, but the Tahitians are great too.

Yo, Princess! You are awesome and inspiring. Every saffron dish I could think of and knew how to make was so quickly submitted that I decided to go on a little Googling adventure and find a new dish to test out. Herewith: Malloreddus, or Sardinian saffron pasta.

My fingers are crossed; I’m out of saffron now.

Your recipe for pho was PERFECT and my mom makes it all the time now. Were it not for my limited kitchen space and budget, I’d try a new Jaden exclusive everyday. As it is, I have to wait til Thanksgiving Break and use my parents’ facilities, but I have a list!!

Anyway, fantastic contest, fantastic site, fantastic chef.

Oh well, I can see so many entries above me! This is my first attempt at such a drawing, usually Lady luck jus does not smile at me but then just wanted to be a part of your event and to show appreciation for taking out so much effort for so many people like me.

Thanks for giving such a oppurtunity. Have a great time selecting 🙂

Thanks
Dhivya

I am interested in “American (Yellow) Saffron Tea.” Yellow Saffron is a lot less expensive…not that I would substitute it. I am interested in Yellow Saffron for its therapeutic benefits. 🙂

Please enter me in your wonderul drawing.

I am excited about the No-Knead bread recipe and will be trying it as soon as I get the right equipment. 🙂

Princess Jaden, this is an absolutely inspired idea. One can never have enough saffron recipes.

And of course, I managed to not follow directions in step one. Disregard the David in the list, the correct recipe is the Shrimp and Crab with Tomato, Basil and Saffron.

Shellfish and cream always works for me, but the saffron really makes it distinctive. Hope you like it.

Hi,

I just discovered your flog and am putting it in my shortlist of food blogs I visit. You have great personality and pics.

Aloha.

Adore you and your blog!

I would love to be entered into the contest, (pretty please) and I’ve got three recipes for ya!

While I adore saffron tea, my favorite saffron dish of all time would be hard to pick. We recently went to a big Persian wedding in LA and fell completely in love with the foods (and people). We’ve always loved Persian food at our local Chicago restaurant, but the food at the wedding rehersal dinner and after the ceremony were all homemade by the bride’s large family. Yum!

We’ve been having a great time trying to duplicate the best of the best.

First rice pudding with saffron….

http://www.recipezaar.com/103808

Next, rose water ice cream with saffron. So delicious on a hot LA summer day!
http://www.frenchgardening.com/cuisine.html?pid=32150740535438

Last but not least Fesenjan sauce. It is an incredible pomegranate and saffron delicacy that we had the pleasure of trying two different homemade versions of.

The first was a dark burgundy color that had a slightly smoky and sweeter taste (made by a maternal aunt for the wedding rehearsal dinner) and the second was even darker. Served at the wedding it looked like a big pan of alarmingly tarry goo (and we were actually wondering where the fesenjan sauce was as we went through the buffet–one of the family members was kind enough to help us navigate through the different delicacies).

The mother of the bride made it and how amazing. It was almost black in appearance, but the taste was heavenly between the nuts, the pomegranate, and the spices. Well worth a try or two to recreate.

http://www.recipezaar.com/91809

It would be great on a cold, winters day as the sauce is very rich, distinctive, and savory.

More saffron would really help the efforts! 😉

I obviously can’t follow directions. My recipe is not for myself, but for Risotto alla Milanese, and though I haven’t made it myself, it’s my favorite dish made with saffron.

Oh yeah, Princess Jaden, you awe me with your grace, blind me with your beauty and inspire me with your angelic aura of innocence.

I’m just a college guy, but I’m not a microwave whor*. I decided to turn my room into a kitchen complete with oven, 2 burners, a set of pots, a set of knives, a grill, and the obligatory college microwave. And I just wouldn’t be worth much if I didn’t have it properly stocked, but as much as I love it, saffron is just way out of my budget.

I decided to abandon the tried-and-true recipes and go for something that just looks damn tasty, and desserty too.

Seriously, an ounce of saffron would be like a dream come true. And now that I’ve turned my friends into food snobs, I wouldn’t be the only one of them to enjoy it. Thanks for the opportunity!

Here’s my fav!
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_27055,00.html

I was once involved in a Madrid-wide hunt for a mislaid tin of saffron. Buying the lovely stuff and then leaving it behind at a sidewalk cafe that looks like all the other sidewalk cafes in the Plaza de Sta Ana and then enlisting your English-only speaking friends to search for it adds an extra level of rarity and allure to saffron. I think entering a contest and having the saffron shipped direct is a little more straight-forward a route, though.

I just discovered your blog recently– through Lifehacker maybe? Does that sound right? I’m loving it, thank you.

Gimme gimme gimme some saffron!!!

I totally want to use it to make some Bouillabaisse (#53)! 😀

Saffron Panna Cotta, from Batali’s recipes. Heavenly good.

Princess Jaden, you awe me with your garlic, blind me with your beets and inspire me with your angelic oil of sesame.
P.S. Is there a way to fix the name of the recipe? I put my name by mistake.

“Princess Jaden, you awe me with your grace, blind me with your beauty and inspire me with your angelic aura of innocence.” That is why I chose your Persian Cherry Saffron Rice as my fave. (Actually, I chose it because it is delicious and it makes me feel a real chef when I make it!).

P.S. Sorry I screwed up on the link thing. The caffeine hasn’t kicked in yet.

PERSIAN SOUR CHERRY SAFFRON RICE!!!!

The only dish I ever made with saffron….and so incredibly delicious, I visit the your picture all the time to prevent myself making it. I *will* eat the whole thing by myself. It is most definitely that good.

Hey hey hey, I quite like this persian jeweled rice recipe.. it goes superbly with roasted chicken bits marinated in OJ with rind, garlic, herbs and olive oil. The rice can be rich, but when eaten sensibly with an accompaniment, its delish!

pls pls pls, put me in your draw. I’m in Brisbane, Australia, and its really difficult finding someone who sells a decent quantity of saffron… all i can find is the small 0.5g boxes for $6.00!!! I can use this up in one dish cause its not the best quality either…so pls pls pls… let me be the one! oh and of course, you are the yard stick by which all other beauties are measured against….

Jaden,

you�re the Greatest! :))

Martin “BerlinKitchen”

Oh No! I entered my name instead of the name of the dish. Sorry, it’s been a long day. Spanish Paella is my entry dish which was posted May 22, 2007 in my site. Just scroll down and find it. I live in the San Francisco Bay Area and it’s good to know where to get my saffron.

Your beauty and grace, your bubbly personality and your extraordinary writing skills is what draws everyone to your site. Not only can one learn to cook your recipes, it also is a place where one can enjoy your blog and unwind after a long day.

I wish that you can come to the San Francisco Bay Area to conduct a cooking instruction someday. It would positively attract aspiring cooks to be a part of your culinary expertise.

Chris

This is a delicious contest.

I like that people are asked to leave their favorite recipes, every link I’ve looked at sounds wonderful.

Dearest Jaden,

You and this contest rock my FACE OFF. I linked to Asparagus and Sugar Snap Pea Paella, which is the closest thing to my very favorite recipe. I intend to blog about it sometime, but it’s a green vegetable, mussel, and pine nut paella that is SO GOOD. Again to reiterate, saffron is the sh*t and so are you.

Thank goodness my sister put up her recipe for Bouillabaisse! I love it when she makes it for me – and I love it even the more the next day when the leftovers are made into seafood bisque!

Ok, it’s not my recipe – but I hope it qualifies me for the contest, so I can give her half of the saffron and force her to cook it for me. Because I’m selfish like that.

Oh my god I would kill for that Saffron. Kill what? I’ll leave that up to your imagination. *grin*

I love, but have never cooked with, such an expensive spice (until recently I was cooking on a college student’s budget, actually, I still am, even if I am no longer a student).

Since I couldn’t give you a recipe I’ve actually made (*sob*), I gave you a recipe for the first thing I’d make if I had me some saffron, Saffron Aioli. I’ll eat aioli on anything, and this one surely seems like the ultimate of ultimates.

You rock. And so do your kids. Keep it up! 🙂

Mmmm… saffron is too rich for my wallet! Please, ma’am…can I have some? My wife loves my cooking, and I’m sure she’d love it even more if I spiced it up with saffron!

And at least I have the decency not to make a Carrot Top joke… he’s not funny in any context! Okay, maybe he’s funnier looking after the plastic surgery.

“Princess Jaden, you awe me with your grace, blind me with your beauty and inspire me with your angelic aura of innocence.”

That’s why I submitted 26. Yum, cookies

Three unfortunate and unappetizing words:

Carrot Tope’s pubes.

—-you are SO gross Jeff! Good thing I know you and love you dearly!!! -jaden

Thanks for the contest – I’d love to win some free saffron, it’s one of my favorite spices.

Here’s a recipe that we enjoy. I don’t know where it originated, but I’d gladly give them credit, it’s a keeper. If saffron was less expensive, we enjoy it more often.

The risotto is a basic recipe, however the saffron makes it sublime. You can finesse the seasoning recipe to your own taste, but stay within reasonable limits. We tend to cook by feel and taste, unless we’re baking bread or pastry.

Pancetta wrapped Scallops served over Saffron Risotto

For the Risotto:
5 oz butter
1 large yellow onion, cut into p inch dice
salt TT
1 p cup Arborio Rice
3 fl oz white wine
3 tsp saffron threads
6 cups chicken stock
4 tbsp grated parmigiano

Heat 3 oz of butter in a 12 to 14 inch skillet on medium heat until melted. Once butter is melted, add yellow onion and pinch of salt. Continue to cook over medium heat (sweating the onion) for 15- 20 minutes or until mixture is blonde in color, not brown. When onions are cooked, add rice. Cook over medium heat for approximately 1 minute. Add white wine and saffron to rice and continue to cook over medium heat for approximately 2 minutes. Meanwhile, bring chicken stock to a boil. Using a medium ladle, add chicken stock to risotto one ladle per time and simmer until it is absorbed. Stir occasionally with wooden spoon. Make sure that liquid is absorbed before adding the next ladle of stock. Add salt and pepper to taste. Simmer for approximately 15 minutes. Add remaining butter (2oz) and parmigiano and continue to cook over medium heat for approximately 2 minutes. Serves 4

For the Scallops:
1 tbsp lemon zest
1 tbsp garlic, finely chopped
1 tsp fresh oregano, finely chopped
1 tsp fresh thyme, finely chopped
1 tsp butter, finely chopped
salt and pepper TT
12 large sea scallops
24 slices pancetta
2 tbsp olive oil
6 tbsp butter
1 fl oz lemon juice

Preheat oven to 450.

Combine lemon zest, garlic, fresh herbs, salt and pepper and coat each scallop. Wrap pancetta around the perimeter of each seasoned scallop. Fasten with oven-safe skewer. Drizzle oil onto baking sheet and position scallops on top, scallop side down. Place bit of butter atop each scallop and bake for approximately 25 minutes or until bacon is crispy. Drizzle lemon juice over each scallop Arrange scallops over risotto and garnish with fresh herbs of choice.

Princess Jaden, you awe me with your grace, blind me with your beauty and inspire me with your angelic aura of innocence.
Hope i got that right, don’t want to be disqualified for a spelling error……… 😉
http://asdearassalt.blogspot.com/2007/08/kesaria-saffron-flavored-sweet-delicacy.html

Okay, I know Mark Bittman’s tomato paella has gone around the blog-world multiple times, but it really is good and pretty easy, too. I love it because it doesn’t require a special shopping trip for the chorizo and seafood. Mmm… saffron rice…

Great, first you get me hooked on noodle crack, now I’m going to be addicted to all things saffron. Are you happy now?

and here, empress jaden, is another favourite i enter for your event.
http://jugalbandi.info/2007/05/qabuli/

it’s a rice dish.

queen jaden,
thanks for picking my fav spice. the best recipe that brings out the essence of saffron is one by anita of A Mad Tea Party.

http://madteaparty.wordpress.com/2007/08/04/zafraani-zamudud/

she’s from kashmir and you’d better believe that the best saffron in the universe comes from her enck of the woods. the stuff you’re getting from the folks in SF had better be from there.

we have a great saffrony dessert at our blog too,
http://jugalbandi.info/2007/05/the-taste-of-yellow/
but believe me the one i recommend screams ‘essence of saffron’.

deep bow,

bee

I subscribed back with all the flurry around the steak article (and we tried it, turned out great). I submitted recipe #7, and would love to be entered in this contest.

A programmer by day, I love getting into the kitchen and trying out new recipes. I honestly haven’t cooked with Saffron yet, but I’ve been getting my wallet ready to do so one of these days.

Excellent site, and you have a great writing style that keeps me reading each article all the way through.

*Sorry I messed up my link above – I read the wrong directions first, then read the right ones *after* I’d already done it!

I love to order Lamb Korma at Indian restaurants, and have been wanting to try my hand at this recipe: http://www.thespicehouse.com/recipes/lamb-korma-recipe
but $12 for a tiny bottle of saffron just seems over the top. Thank you for holding this contest, and for explaing what the heck saffron is. I love that about your posts – they are very informatvie but written with a sassy attitude (not to mention mouthwatering photos!)

Ok, so the Onion and Saffron-Roasted Lamb looks really simple. And it is. But it is also oh-so-good. I recommend garnishing with scallions and cilantro but I’d leave out the mint unless you’re a huge fan of it. It tastes a little bit off with the onion.

Oh, and you blind me with your grace, inspire me with your beauty, and awe me with…oh, forget it. But I do like the steamy kitchen.