Saffron Aioli Toasts Food

SAFFRON AïOLI

Steps:

• Put the saffron in a small bowl with 1 tbsp boiling water. Leave for 10 mins to cool and for the water to turn a golden colour.
• Meanwhile, put the egg yolks, garlic, mustard and lemon juice in a jug or a tall container with a pinch of salt and blitz with a stick blender (or in a food processor) until smooth. Slowly add the olive oil, a small drizzle at a time, keeping the blender on, until you get a thick, glossy mayonnaise. Season with black pepper, then stir in the saffron water to loosen the aïoli and turn it a golden hue. Cover the surface and chill until ready to serve. Add a splash of water or lemon juice, to serve, if your aïoli thickens up too much in the fridge.

PATATAS BRAVAS WITH SAFFRON AïOLI

Steps:

• Make the potatoes: Put the potatoes in a large pot; cover with water by 1 inch and season with salt. Bring to a boil, then simmer until tender, 12 to 15 minutes. Drain the potatoes on a kitchen towel-lined baking sheet; let cool.
• Working in two batches, fry the potatoes in 365˚ vegetable oil until crisp, 3 to 4 minutes. Drain on paper towels.
• Meanwhile, make the aïoli: Soak the saffron in 3 tablespoons hot water, 10 minutes. Puree in a blender with the egg yolks, garlic, lemon juice, mustard and a pinch of salt.With the blender on high speed, slowly add the vegetable and olive oil and blend until thick and smooth, adding a few drops of water if needed; season with salt.
• Sprinkle the potatoes with salt and smoked paprika and drizzle with the saffron aïoli.

SAFFRON AIOLI

Steps:

• Place saffron in a small bowl with water; set aside.
• Use a mortar and pestle to mash garlic and a pinch of salt to a fine paste. Add mustard and incorporate. Add egg yolks and mix well. Add saffron-water mixture and stir to incorporate. Slowly add half the oil, drop by drop at first, and then in a slow steady stream, while mixing with the pestle. (Thin with about a tablespoon of warm water if mixture is too thick.) Continue incorporating oil until all of it is absorbed. Thin with additional water if needed, and season with salt to taste.

SAFFRON AIOLI

Steps:

• Steep the saffron threads in warm water for about 10 minutes. Drain water, but don't allow threads to dry out.
• Combine mayonnaise, and lemon juice with a wire whisk, mixing together until uniform.
• Add pressed garlic, only 1/2 of saffron threads, 1 teaspoon of saffron powder, and 1/2 teaspoon of cayenne pepper and continue to mix once again until uniform in texture.
• Use remaining saffron threads to garnish aioli in a small ramekin, bowl, or directly on top of food. Serve cool to slightly below room temperature.

SAFFRON AIOLI

Steps:

• Crumble the saffron threads into the hot water in a small bowl. Let them steep 10 minutes.
• In the bowl of a blender, briefly buzz the garlic, lemon juice, salt and egg yolks to combine. Add the saffron and the water and buzz until smooth.
• With the motor running, drizzle in the olive oil until the whole thing emulsifies into a mayonnaise-like consistency. Taste for salt and acid, adding a little lemon juice and salt if needed.
• Serve the aioli cold. It should last in the fridge for several days.

SAFFRON-GARLIC AIOLI

Steps:

• Combine garlic, potato, Dijon mustard, infused saffron, red wine vinegar and water in a blender or food processor. Blend until smooth and add olive oil slowly to emulsify. Adjust seasonings with salt, pepper, and lemon juice.;

SAFFRON-AIOLI TOASTS

Steps:

• In a mortar work the garlic, saffron and salt to a paste. Stir in the lemon juice. Gradually stir this mixture into the mayonnaise, beating until smooth.
• Grill or toast the bread. Spread half of each slice with the mayonnaise mixture and serve alongside the mussels or cod.

COD AND ARTICHOKES IN SAFFRON BROTH

Steps:

• Preheat oven to 450 degrees.
• Place the potatoes in a saucepan, cover with cold water, season with salt and bring to a boil. Cook until just tender, about 15 minutes. Drain the potatoes when they are done.
• While the potatoes are cooking heat one tablespoon of the oil in a heavy skillet. Add the onion and saute over medium-low heat until tender. Stir in the garlic and rosemary. Stir in the fish stock, bring to a simmer and add the saffron, lemon juice and salt and pepper to taste. Simmer five minutes longer, then remove from heat.
• Transfer the mixture from the skillet to a baking dish that will go to the table and hold the cod comfortably, with a bit of room to spare. Place the cod in the baking dish, baste with the saffron broth, then surround with the artichoke hearts and potatoes.
• Cover with foil, place in the oven and bake until the cod is just cooked through, about 15 minutes. It should be opaque in the center but not start to crack apart. Remove the foil. Baste the cod and vegetables with the broth, drizzle the cod with the remaining tablespoon of olive oil, sprinkle with parsley and serve at once, directly from the baking dish, with saffron-aioli toasts on the side.

SAFFRON ALIOLI

Steps:

• Put saffron threads in a small cup, then add hot water and let stand 5 minutes.
• Purée saffron mixture with remaining ingredients in a mini food processor or a blender until smooth.

TORTILLA ESPANOLA WITH SAFFRON AïOLI

Steps:

• Make aïoli:
• Preheat oven to 350°F.
• Wrap each garlic head in foil and roast until soft, about 1 hour. Unwrap and let cool. Peel cloves and set aside.
• In medium bowl, whisk together egg yolks and lemon. Set aside.
• Place 2 tablespoons hot water in small bowl. In small, dry skillet over moderate heat, toast saffron for 30 seconds. Stir into hot water, then fold saffron water into egg mixture.
• In blender, combine 4 tablespoons canola oil, raw garlic, roasted garlic, and salt. Blend on high speed until creamy, about 2 minutes. Add egg mixture and blend 1 more minute. With motor running, very slowly add olive oil and remaining canola oil in steady stream, and continue blending until thick, about 2 minutes. Set aside.
• Make tortilla:
• Preheat oven to 300°F
• In medium pot, combine potatoes and enough water to cover. Bring to boil, lower heat to moderately low, and cook, covered, until potatoes can be pierced with fork, about 5 minutes. Drain and set aside to cool.
• In small sauté pan, over moderate heat, sauté onions and garlic in vegetable oil until soft, about 5 minutes.
• In medium bowl, combine eggs, potatoes, onions, and garlic. Heat 10-inch nonstick skillet over medium heat and add egg mixture. Cook 4 minutes, then invert tortilla into ovenproof nonstick pan. Cover and bake until just set, about 10 minutes. Serve with saffron aïoli.