Tag: Saffron

Saffron Pickled Shallots

Condiment

One of my new favorite restaurants is Gato. I’m a big Bobby Flay fan and have been for years. It was a real disappointment when he closed Bolo several years ago, I loved the food and ambience. Gato makes up for that loss in a big way. One of my favorite small plates is Mussel and Clam Salad with Saffron Pickled Shallots. The entire dish is sublime, but those saffron pickled shallots really blew me away. I knew I had to try and replicate the recipe!

It’s a Quick Pickle!

This is a quick pickle recipe and super simple to make. Boil water, vinegar, sugar, salt and saffron for 5 minutes.

Condiment

Dump in the sliced shallots and cook and another 5 minutes. Then let them steep in the pan off heat for 15 minutes.

Condiment

I thought these saffron pickled shallots would be a real treat on chicken liver pate and sandwiches, especially tuna. Strew a few shallots in salads and include a little of the pickle brine in the dressing.

Use a mandolin or vegetable slicer to make slices of uniform thickness. These keep for a couple months in the refrigerator. Store in a mason jar or reuse an old pickle jar.

Condiment

Recipe
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Saffron Pickled Shallots

Condiment

Use a mandolin or vegetable slicer to make slices of uniform thickness. These keep for a couple months in the refrigerator. Store in a mason jar or reuse an old pickle jar.

  • Author: Trish Lobenfeld
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 1 cup 1x
  • Category: Condiment
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Ingredients

1 cup thinly sliced shallots
1 cup cold water
1/4 cup white vinegar
1 tablespoons granulated sugar
¾ teaspoon Kosher salt
1/4 teaspoon saffron threads

Instructions

Combine the water, vinegar, sugar, salt and saffron in a medium-size saucepan over high heat and bring to a boil.

Once the sugar and salt are dissolved and the brine is a golden, stir in the shallots and simmer for 5 minutes.

Remove the pan from the heat and let steep for 15 minutes.

Place in a storage container and once completely, cover and store in the refrigerator.

Keywords: pickled shallots, saffron shallots, condiment, vegan, dairy-free, gluten-free

 

Mediterranean Braised Lamb Shanks

We started March with almost summer-like temperatures in the mid-70s and now the first day of spring, we’re expecting a snow storm! I decided to take advantage of the hopefully last cold days to make Mediterranean Braised Lamb Shanks in the slow cooker. Always make a braise the day before, the flavors are much better and it gives you an opportunity to easily remove the fat before reheating.

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Eric went to Stew Leonard’s and picked up some beautiful grass-grown lamb shanks from the Amish country. For the Mediterranean flavors, I’m using sundried tomatoes, Dijon mustard, herbes de Provence, saffron and a lovely Italian red wine. I had ¾ cup of cornmeal in the cupboard and decided to make a soft polenta with some sautéd shaved Brussels as my sides.

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The snow came Sunday night and it was a beautiful sight to wake up to this morning! The sun glistening on the snow-covered limbs and a brilliant blue sky. The snow didn’t even stick to the paved surfaces and the barely three inches we got are melting away quickly!DSCN5036

 

Goodbye Winter!

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Happy Spring everyone!

 

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Mediterranean Braised Lamb Shanks

A flavorful Mediterranean Braised Lamb Shank recipe for the slow cooker. Cook the day before to allow the flavors to come together and to let the fat set for easy removal.

  • Prep Time: 45 mins
  • Cook Time: 8 hours
  • Total Time: 8 hours 45 mins
  • Yield: 8 servings 1x
  • Category: Lamb
  • Method: Stew/Braise
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Ingredients

  • 8 Lamb shanks
  • kosher salt
  • freshly ground pepper
  • 2 tablespoons olive oil, plus more if needed
  • 2 cups diced onion
  • 1 cup diced celery
  • 1 cup diced carrot
  • 8 cloves garlic, coarsely chopped
  • 2 cups dry red wine
  • 1 cup sundried tomatoes, not packed in oil
  • 2 tablespoons Dijon mustard
  • 2 tablespoons dried herbes de Provence
  • Pinch saffron
  • 1 can (15 ounces) diced tomatoes
  • 1 cup stock or water
  • GARNISH
  • ¼ cup pitted and sliced Nicoise olives
  • ¼ chopped rosemary, thyme and parsley
  • zested lemon peel

Instructions

  1. Generously season both sides of the lamb shanks.
  2. Heat the oil in a large Dutch oven and brown the lamb shanks in batches.
  3. Add a little more oil if needed and stir in the onions, celery, carrots and garlic. Cover and sweat for 5 minutes, stirring once.
  4. Add the wine, sundried tomatoes, mustard, herbes de Provence and saffron, stir to combine, bring to a boil and reduce by three-quarters.
  5. Stir in the tomatoes and stock/water. Add the lamb shanks, cover and cook on low for 6-8 hours, until fork tender.
  6. Combine the olives, herbs and lemon peel. Plate the lamb and sprinkle the garnish over the top.

Keywords: stew, braise, lamb stew, slow cooking