Sentences with phrase «saffron broth»

The Main Entrée selection has a varied list of house specialties including Bouillabaisse with prawns, crabs, clams, snapper, scallops, and mussels in a lobster saffron broth; Roasted Duck with wild rice risotto cake and dried fig port wine sauce; Sautéed Snapper Muniere, a fresh filet with scallop and rock shrimp hash; as well as the Volcanic Seasoned Monchong sautéed with fresh island succotash.

A few highlights from Alvarez's new menu that draw from yachting influences will include The Deck Seafood Casserole: a mix of fresh shellfish, sea bass and red fish in a tomato saffron broth, served in a Vulcan clay casserole cooked in the new wood brick oven; Octopus a la Plancha: fresh octopus topped with mint foam; Pear Ravioli with gorgonzola cheese, finished with a black truffle sauce; and Island Gardens Seared Tuna: seared tuna dressed with an assortment of fruit caviars.

Pour the saffron broth into pan and stir.

Place couscous on the plate, followed by lentils, spinach, chutney, squash yogurt sauce and then ladle over saffron broth.

Not exact matches

In a tagine, large stockpot, or Dutch oven, whisk the ras el hanout, ginger, cayenne, saffron, salt and pepper into half of the broth.

Add the broth, saffron, and potato and bring to a boil.

1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)

Add broth, chickpeas, tomatoes and their juices, and saffron, if using.

Val of More than Burnt Toast: Spicy Chicken Stew Helene of La Cuisine de Helene: Spicy Tomato and White Bean Soup Aggie of Aggie's Kitchen: Orange - Saffron Shrimp and Snapper Stew Jamie of Mom's Cooking Club: Spicy Sausage Chili Shelby of The Life & Loves of Grumpy's Honeybunch: Shrimp and Butternut Squash in Coconut Milk Broth

Pairs excellently with the minerality in the crisp 2015 Chalk Hill Viognier whose floral notes accent the fennel and saffron in the broth.

Bulky and satisfying with chickpeas and lentils in a flavourful tomato broth spiced with ginger, cinnamon, smoked paprika and saffron.

Toast rice for 1 - 2 minutes, then add in vegetable broth, cinnamon, saffron, and paprika.

Rice 8 cups chicken stock, or low sodium broth 1 teaspoon saffron threads 1/2 teaspoon ground turmeric

I prep the veggies in a bain marie or a shot stint in the microwave first and then add them to the tagine with broth and uncooked meat bas and then give them about an hour at around 325 ° and serve with either saffron rice or cous - cous.

Add the quinoa, vegetable broth and saffron, cover and bring to the boil.

Cayenne - Infused Meat Marinade 1 teaspoon cumin seeds 1⁄3 cup olive oil 2 tablespoons lemon juice, fresh preferred 1 tablespoon soy sauce 2 tablespoons dry sherry 1 cup finely chopped onion 3 tablespoons finely chopped parsley 1 tablespoon finely chopped ginger 2 cloves garlic, minced 2 teaspoons ground cayenne chile 1 teaspoon ground paprika 2 teaspoons fresh oregano 1/2 teaspoon cinnamon Freshly ground black pepper The Brochettes 1 1/2 pounds boneless lamb, cut into 1 to1 1/2 - inch cubes, or substitute capybara 1 large bell pepper, stem and seeds removed, cut in1 1/2 - inch squares 1 small onion, cut in 1 1/2 - inch squares 12 cherry tomatoes 12 cremini mushrooms, stems removed Nutty Rice Pilaf 1⁄8 teaspoon saffron 2 tablespoons water 3 tablespoons blanched almonds 3 tablespoons pistachio nuts 2 tablespoons olive oil 1/2 cup vermicelli, broken into 1 - inch pieces 1 cup long - grain rice 1/2 teaspoon ground cayenne 2 1/2 cups chicken or beef broth 2 teaspoons Cayenne - Infused Meat Marinade, above

For our soup course in our Italian Holiday Menu here is the Risotto Milanese in Saffron Vegetable Broth.

saffron threads, crumbled (recommended, but won't be ruined without) 1 cup beef broth 28 oz.

Add the broth, hot sauce, smoked paprika, saffron and season with salt and pepper.

Add the broth, rice, saffron or turmeric, and thyme.

Ingredients -2 tbsp olive oil -2 chorizo sausages, cut into 1 - inch pieces - 1 large onion chopped - 6 cloves garlic minced - 4 chicken thighs boneless and skinless, cut into 1 inch pieces - 2 tablespoons of tomato paste - 1 1/2 cups arborio rice - 4 1/2 cups vegetable or chicken broth - 1 tbsp hot sauce such as Tabasco or Sriracha - 2 tsp smoked paprika - 1 tsp saffron - salt and pepper to taste - 1 lb large shrimp - 1 lb mussels scrubbed and soaked - lobster tails (optional) I know these can be pricey!

Saffron - scented rice layered with fresh green beans, cauliflower, carrots, peas, chick peas, and roasted cashews all tossed in a flavorful spiced broth.

The broth is scented with traditional Moroccan spices: turmeric, cinnamon, coriander, and a pinch of saffron.

Gorgeous meatballs flavored with turmeric, nutmeg, cayenne, and ginger stewed in a saffron and garlic broth.

Add zest, chili flakes, fennel, bay leaf, saffron, and vegetable broth to the pot and stir to combine.

Add the eggplant, lentils, paprika, cinnamon, remaining 1 tsp of salt and saffron threads (if desired), along with 4 cups of the broth.

2 tbsp olive oil 1 medium yellow onion, thinly sliced 1 tsp salt, plus a pinch (note: I used less) 4 cloves garlic, minced 2 tbsp minced fresh ginger 1/2 tsp crushed red pepper flakes (I used Aleppo chile flakes) 8 cups vegetable broth (note: I used a combination of water with nutritional yeast, dried parsley, lemon pepper and 21 - spice seasoning) 1 medium eggplant (~ 1 lb), peeled and cut into 1 / 2 - inch chunks 1/2 cup brown or green lentils 2 tsp sweet paprika (note: I used sweet smoked paprika) 1/4 tsp ground cinnamon 1 tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a bit less, though) 1 (24 - oz) can crushed tomatoes 1 (15 - oz) can chickpeas, rinsed and drained (1.5 cups cooked chickpeas) 1/4 cup chopped fresh mint, plus extra for garnish 1/4 cup chopped fresh cilantro, plus extra for garnish 4 ounces angel hair pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them into manageable lengths)

RECIPES Bread Sticks Risotto Milanese in Saffron Vegetable Broth Butternut Squash Lasagna Tempeh In Crosta Roasted Garlic Smashed Turnips and Potatoes Sauteed Chard Crostada Di Ricotta Torta Al Limone

Add saffron water, bay leaf, vegetable broth, cherries and dates.

Persian Eggplant Stew / / Khoresh Bademjan — In My Bowl — persian eggplant stew (khoresh bademjan) with golden turmeric, rose water soaked saffron, raisins, & caramelized onions, in a tomato based broth (vegan)

Ingredients: 4 tablespoons cup peanut, grapeseed or other high - heat oil, divided usage (plus more as needed) 1/2 pound chicken, cut into small pieces (I used Quorn tenders) 8 ounces, fideo pasta or angel hair pasta broken into 2 ″ pieces 1 medium onion, diced 1 red bell pepper, seeded and diced 1 green bell pepper, seeded and diced 1 handful sugar snap peas, strings and both ends removed, cut into 1 ″ pieces (optional, but great for Spring) 1 tablespoon sweet paprika 1 teaspoon sea salt 1 large pinch saffron threads, crumbled 2 cups broth or stock (I used 1 cup vegetable, 1 cup clam juice) 1/2 pound shrimp, deveined and peeled 1/2 pound bay scallops, rinsed and patted dry with a paper towel 1 (15 ounce) can crushed or petite diced tomatoes 1/4 cup brandy or cognac 1/2 of a fresh lemon extra sea salt, as needed for seasoning

Ingredients: 4 cups vegetable broth 1 cup water 2 sprigs thyme 3 sage leaves pinch of saffron 1 palmful flat leaf parsley 5 tablespoons extra virgin olive oil 1 large leek, white and light green parts sliced (dark green flags washed and reserved) 8 ounces cremini mushroom caps, thinly sliced (stems removed and reserved) 1 small red bed pepper, chopped 2 cloves garlic, minced 1 small head green cabbage, shredded 1 bunch broccolini, florets only 16 ounces pasta (campanella or penne) 1 cup white wine 1 cup shredded parmesan cheese (for serving) salt and freshly ground black pepper

Heat a paella pan or large frying pan with a medium - high heat and add 1/3 cup of extra virgin Spanish olive oil, once the oil get's hot season it with sea salt and add the cut squid into the pan, mix it around and cook for 2 minutes, then remove the squid from the pan and set it aside, add the onions and garlic into the pan and mix with the oil, after 1 minute add the red bell pepper, mix and cook for 3 minutes, then add 1/2 cup of tomato puree, season everything with a generous 1/2 teaspoon of smoked paprika, a generous pinch of sea salt and a hint of freshly cracked black pepper, continue to cook for 2 minutes, then add the squid back into the pan, add 2 1/2 cups of fish broth and the saffron, gently mix everything together

The pasta is toasted — dried — in oil before being sizzled with white wine and doused in a bath of flavor - boosted veggie broth (thanks to leek trimmings, mushroom stems, herbs and big pinch of homegrown saffron).

This pot of Provençal mussels is bathed in a bouillabaisse - style broth with saffron, tomato, and herbs.

Bring broth, water, wine, saffron, and 1/2 teaspoon salt to a boil in a small saucepan, then reduce heat and keep at a bare simmer.

In a saucepan over medium heat, add the vegetable broth and saffron, and bring to a simmer.

Ossobuco alla Milanese with Saffron Risotto is a Lombardy dish made with veal shanks and braised with vegetables, white wine, and broth.

8 chicken thighs skinned 2 large onions, coarsely chopped 3 garlic cloves, split and chopped 3/4 tsp ground ginger 3/4 tsp ground coriander 3/4 tsp ground cinnamon Big pinch of saffron threads 2 1/2 cups of chicken broth Salt 3 tbsp.

Suggested Use: To experience the full saffron flavor, steep saffron threads in hot water, broth, or alcohol before adding to food.

Littleneck clams are simmered in a broth of garlic, shallots, saffron, and white wine.

Why not just bring the chicken broth or water to a boil like conventional saffron recipes suggest and cook it up in about 30 minutes?

Add broth (or water), tomatoes and their juice, parsnips, carrots, celery and saffron.

chicken 2 pints cherry tomatoes 2 green bell peppers 1 large onion 1 small jar pimento stuffed green olives 1 small bag frozen green peas paprika saffron bay leaf white rice 1 quart chicken broth 16 oz.

Offerings include jerk chicken with paw paw salad (paw paw is a cross between a mango and a banana), Grenadian fish in a light saffron and orange broth, and whiskey rice pudding served with lemon syrup and Caribbean fruit salad.

Should Escargots de Bourgogne (snails in garlic butter) or cuisses de grenouille (frogs legs) not be to your taste there are countless other French classic dishes and specialities to enjoy such as baked Camembert cheese, Moules Marinières; mussels cooked in a white wine broth; Soupe à L'oignon; an onion soup traditionally served with a unique crust; Cassoulet; a popular stew of duck and beans and Bouillabaisse; a colourful stew of fish and shellfish flavoured with saffron.