Saffron! Gold in a Jar - Travis County Medical Alliance

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DIAMOND DISCO BALL The TCMA Diamond Disco Ball was a Glitz and Glamour filled affair! When the guests arrived, they walked the red carpet and then up the grand staircase, out to the dance floor in the Crystal Ballroom. Everyone seemed to love the Solid Gold-Tini's, sampling the treats in the Dessert Disco Inferno, and dancing the night away to the groovy music of the disco era! Roberta Pazdral, our former TCMA President, was the lucky winner of the Duncan and Boyd Diamond Earrings, and Loren Gigliotti's husband Steve was the winner of the Vintage WWII Plane Ride! I, Lara Norris, as the Gala Chair, had the honor to work with some fabulous ladies on the gala committee! I would like to thank-- Vickie Blumhagen, Roberta Pazdral, Lydia Soldano, Edie Finch, Jennifer Carsner, Elaine Agatston, Sahar Askew, Loren Gigliotti, Julia Schlitt, and Andrea Stovall. Special thanks to Melissa Smith for her awesome Gala Underwriting efforts! We couldn't have done it without the great Silent Auction Checkout Team of Kylan and Noah Bunker, Tera Ferguson, and Christina Fenrich. Also Cindy Nelson on the TCMA Website, along with Pat Wallis helping with the Newsletter/E-mail Blasts was so appreciated! We could not have had such a successful gala without each and every one of you!! Diamond level Clinical Pathology Associates Travis County Medical Society Austin Regional Clinic Seton Family of Hospitals St. Davidʼs Healthcare Platinum Level Austin Anesthesiology Group Austin Gastroenterology BMW of Austin Capital Anesthesiology Association St. Davidʼs Foundation Austin Radiological Association Austin and Georgetown Cancer Centers Gold Sponsor James Dooner MD, Austin Retina Associates Sponsors for 2012 Gala Silver Sponsor Christopher Seeker MD, Austin Area OBGYN and Fertility Dr. Phil and Mrs. Cecilia Collins Texas Oculoplastic Consultants TMA Insurance Trust Frost Bank Compass Bank Westlake Dermatology Eye Institute of Austin Snyderma Bronze Sponsor Dr. Shannon and Mrs. Wendy Kratzer Josh Schenck, Realty Austin Capital Otolaryngology Premier Gynecology Wiseman Family Practice Austin Diagnostic Clinic Dr. Robert and Mrs. Lara Norris
Saffron! Gold in a Jar No wonder saffron (the yellow-orange, dried stigmas from the purple crocus or crocus sativus, sometimes called the saffron crocus) is the worldʼs most expensive spice. Each flower provides only three stigmas; these must be carefully removed from the flower and then dried. This is an extremely labor-intensive process as it takes over 14,000 of these tiny dried stigmas to make an ounce of saffron. Fortunately, the flavor is quite intense and very little saffron goes a long way when flavoring food. Speaking of flavor, what does saffron taste like and why would you want to use it? A friend confided to me recently that she had absolutely no idea how to describe the flavor of saffron. A brief web search indicates that she is not alone. Many people describe the taste as bitter-honey, earthy, hay-like, floral, gasoline and “crap”. I think it tastes like a smoky, grassy, floral herb but, admittedly, I use saffron as much for color and that certain indescribable authenticity in dishes such as paella as I do for flavor. Speaking of flavor: Never fry saffron quickly in hot fat. This is not stir-fry seasoning. Saffron should be treated tenderly by blending it slowly into hot, liquid foods and allowing it to infuse a stock or broth. Thatʼs how to get the most out of saffron.* Winter isnʼt over yet and one of my favorite winter dishes is a poached fish in saffron-flavored broth. Itʼs easy, quick, and beautiful. Poached Fish in Saffron Broth Seafood stock: (See “Scraps to Sauce in the TCMA February, 2011 issue. Substitute shrimp shells for beef bones; skip the oven browning stage. Lose the tomato paste. Substitute white wine for red. Throw shells, veggies, herbs in stock pot. Cover with water and white wine. Throw in garlic and desired herbs. Simmer about 45 minutes. Strain.) Pinch of saffron threads Fish and Vegetables: Sea Bass or Halibut, skin removed Corn kernels removed from cob Dark pitted olives Yukon gold potato, cut into small dice and par-cooked until almost done Haricots verts, trimmed and blanched Cherry tomatoes, halved or quartered Green onion tops, thinly sliced or chives for garnish Put enough seafood stock in a pan to cover the fish you plan to cook. Add salt, and a pinch of crumbled saffron and simmer. Allow the saffron to infuse the stock and notice the beautiful golden sunshine color. Carefully place fish piece or pieces, depending on the size of your pan and what will fit into the simmering (“quivering”, actually) poaching liquid. Poach until fish is just cooked through. This will only take a few minutes. Just before the fish is finished, add the corn. Meanwhile, prepare the serving bowls. Place small amount of diced potatoes and haricots in each bowl. Remove fish from poaching liquid. Cut into desired sized pieces. Ladle poaching liquid (with corn) over the potatoes and haricots using just enough to create a shallow pool. Top with fish. Add additional liquid if desired but donʼt cover the fish. Garnish with tomato halves, onion tops, and olives. Serve with fork and soup spoon. A final word, or two: saffron stains clothing. Sometimes even bleach wonʼt remove a saffron stain. Be careful when handling and eating. Thereʼs a reason it was used a dye for centuries. And where can you buy high quality, “reasonably” priced saffron? Thanks to a tip from the Allianceʼs own Pat Wallis, at www.saffron.com -- of course! *Sharon Tyler Herbst, Food Loverʼs Companion. Jenifer Harvey Lang, editor, LaRousse Gastronomique. Lyn Weingarten is a 2002 graduate of the Texas Culinary Academy. She has worked as a line cook at Lake Austin Spa and Jeffreyʼs in Austin, Texas. She welcomes your polite comments and suggestions: lynw@austin.rr.com.
Page 1 and 2: A Publication of the Travis County
Page 3: THANK YOU TO OUR FUND DRIVE DONORS!

Saffron! Gold in a Jar - Travis County Medical Alliance

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