Saffron: Makes any meal into a foodie event

Growing up in Miami, Florida - with a Cuban influence - I learned about saffron early on. People don’t generally realize that Cuban cuisine has a very distinct Spanish/Basque origin, which is where the use of saffron with rice began.

Later in life, I got to know some Persians. That expanded my repetoire of using the prized - and admittedly very expensive - spice.

Yes, saffron is the world’s most expensive spice.

After a lot of research, I found this deal on Sahar Saffron - where you get a sample pack of Moroccan, Iranian (Persian), Kashmiri and Spanish saffron for $38. I know you’re probably raising your eyebrows at that, but I really do cook a lot of things that require it. And there’s just no good substitute for it. Not at all.

I can also recommend the Saffron from Penzeys spices, which I have used for a long time. A 1/2 gram portion will set you back about $8.00.

I don’t necessarily recommend that you get all these different kinds to begin with. If you like paella and Spanish/Cuban dishes like that - or a French boulliabase stew - then simply get the best deal you can on Spanish or Moroccan Saffron.

I don’t recommend those little dinky portions that come in the supermarket bottles. They’re truly second rate and so sparse that it’s hardly worth it.

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Herb Crusted Lamb with Saffron Potatoes for St. Patrick's Day

We love local Nevada lamb here at Rancho Maven, and this looks like a great idea especially with the saffron pototes!

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Steamed root veggies. So simple. So good.

So simple, so healthful and so delicious! This is a combination of Fingerling Potatoes, with some purple heirloom potatoes in the mix, plus baby carrots, golden beets and rutabagas.

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Braised greens with potatoes, apples and persimmons. Yeah. That's right.

Yikes. I’m almost beginning to believe that you can do anything with ‘greens’. I love them, and so am puzzled why people don’t use them more frequently and explore more possibilities. I think they’re intimidated by them, which is sad, since they’re powerhouse vegetables that will meld with almost any type of cuisine.

Lately, I’ve really been using a lot of the Lacinto Kale, rather than the old standby Curly Kale of my Swedish relatives. I’ve found that the Lacinto is not quite as bitter, and doesn’t need as much cooking to become tender and delicious. I would still use the Curly Kale in a soup, which is going to simmer a long while. It has the oomph to stand up to that. If you’re saying “I’ve never liked Kale”, then back up and give the Lacinto a try and I promise that you will be surprised.

But, you’re still wondering what the heck I’m doing tossing persimmons in there, aren’t you?

Have you noticed they’re in season? Have you noticed the screamin’ deals on packages of the crunchy types (called ‘fuyu’) in Costco? Have you noticed that they’re delicious, and nutritious?

Fuyu Persimmons - the crunchy, squatty, eat it now type - are easily used where you would use apples or pears. And since Mr. Maven had made a fruit run to Costco and is easily tempted, I had lots of persimmons to go with the apples I’d bought. We’re fruit-a-holics here at Rancho Maven.

This fast and easy braised dish was a hit here, and there were no leftovers. The pan got licked. Not really, but damn near.

This could just be the trick you’ve been looking for to get kids and husbands to love greens, when combined with fruit. Just dish this up next to some grilled brats and mustard, accompanied with beer and some crusty bread.

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How to make perfect mashed potatoes

The kitchen queen shows how easy it is to whip up perfect, fluffy mashed potatoes.

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