![](//blog.wenxuecity.com/images/pixel_trans.gif) |
![Image and video hosting by TinyPic](http://i55.tinypic.com/ouxdhu.jpg)
藏紅花
以前一聽到藏紅花這個名字就覺得非常的神秘,它就像高高的喜馬拉雅山,聳立於高高雲端的布達拉宮,讓人有著無限的遐想和向往。我一直固執地認為它就是像雪蓮一樣,它就隻是生長在那片純淨而神秘的土地上的美麗花朵。但是我錯了。
![Image and video hosting by TinyPic](http://i56.tinypic.com/11cehz9.jpg) (注明:這張圖片是我從網上找來的)
藏紅花其實並不是什麽神秘的花,藏紅花的英文學名:Crocus sativus,是一種鳶尾科番紅花屬的多年生花卉。以前春天盛開的一種花,模樣同藏紅花一樣,我就以為是藏紅花,我又錯了,真正的藏紅花應該收獲在秋季。更準確地說,藏紅花並不是花,它是Crocus sativus的花柱。如果你經常插花,你就會知道,在插百合花的時候,一定要將它的花柱去掉,否則它散落的花粉會有非常強的染色作用。而我們使用藏紅花一個最大的用途就是它的染色效果。完整的柱頭呈線形,先端較寬大,向下漸細呈尾狀,先端邊緣具不整齊的齒狀,下端為殘留的黃色花枝,紫紅色或暗紅棕色。 ![Image and video hosting by TinyPic](http://i51.tinypic.com/2h73pu9.jpg)
通常大家把藏紅花叫做Saffron,這個名稱來源於Arab中的zafaran,它的含義是黃色的。因為即使將極少量的藏紅花浸泡在水中,也會呈現出非常亮麗,帶有光澤的亮黃色。關於藏紅花的功效非常多了,具體說到它的食用價值,很多美食家認為它具有特殊的風味,它是海鮮類食物非常好的調味料。有人也做過研究,從藏紅花裏能夠提取出幾十種芳香類的化合物。我個人認為,它最吸引我的還是它強大神奇的染色效果。
藏紅花花雖然並不神秘,但是它卻能成為世界上最昂貴的香料,這個也並不是沒有道理的。據估計一盎司重的藏紅花,需要采集14000朵的花的花柱才能獲得,可想而知,其昂貴並不是在料上而是在工上了。
我們通常食用藏紅花主要通過兩種方式,一種用的是藏紅花粉末,另一種是完整的線狀的完整的藏紅花柱。雖然藏紅花粉末相對便宜,但是還是不建議使用。首先粉狀的藏紅花很難保證上等的品質,因為線狀的你可以觀察它的外形而獲知它的品質,而粉狀的隻能依靠信譽了。而且藏紅花粉的保存時間很有限,打開以後風味就會有很大的損失了。線狀完整的藏紅花風味更加濃鬱,也能儲藏更長的時間。
建議大家將藏紅花儲藏在幹燥、低溫和避光的地方進行保存,雖然它並不嬌氣,不容易變質,但是打開以後六個月以內是它最好的保存期限,超過這個限期,風味就會慢慢衰減了。
![Image and video hosting by TinyPic](http://i54.tinypic.com/2hmeg7s.jpg) (注明:這張圖片是我從網絡上找到的,隻是為了大家能弄清什麽是紅花。)
值得注意的是有一種植物很容易同藏紅花混淆,American saffron or Mexican saffron其實是紅花(safflower),它是菊科的一種植物。雖然它也是可食用的一種花,也有一定的藥效,同樣也具備一些黃色的染色效果,但是它們是完全不同的東西,它也沒有藏紅花特有的風味。
![Image and video hosting by TinyPic](http://i55.tinypic.com/30ie2jl.jpg)
由於藏紅花的昂貴,因此也有人造假來牟取暴利。最常用的手段就是用切成很細的蘿卜絲染色以後來冒充。不過不用害怕,隻要你了解藏紅花的特性就很容易識別真假。真正的藏紅花一端膨大成喇叭狀,一側有裂縫。將極少量的真品放入水中浸泡,水就馬上變成非常亮亮的黃色,而且它本身不會碎也不會褪色,即使用手其揉捏,它也幾乎沒有什麽變化。這些是任何蘿卜絲都很難做到的,我們隻能感歎生物的神奇了。
![Image and video hosting by TinyPic](http://i52.tinypic.com/294q54x.jpg)
用藏紅花來做菜,大家肯定最先想到的就是這個西班牙海鮮飯了。
![Image and video hosting by TinyPic](http://i53.tinypic.com/24kxvgh.jpg)
西班牙海鮮飯(Paella)
材料: 米兩杯 (最好用短圓的Valencia or paella or risotto米,我用的是risotto,正統作法是不淘、不洗、不先泡水。這樣才能做出一粒一粒。) 雞肉切成小塊, Chorizo切成小塊, 海鮮隨意,我這次放的是鮮貝、墨鬥魚、蝦和青口 洋蔥切碎, 西紅柿一大個,被我打成了液體,大多數人都會用罐裝的西紅柿。 胡蘿卜切成丁, 小豌豆一小碗(或者用毛豆)
調味料: 藏紅花一小撮,用一點溫水將它先浸泡(水不要太多,不能超過半杯) 匈牙利紅椒粉一匙(Paprika)我自己使用的是Smoked Paprika 鹽與胡椒適量 蒜泥適量 半杯dry sherry wine 三杯高湯(沒有就用罐裝的雞湯)
![Image and video hosting by TinyPic](http://i53.tinypic.com/72sk20.jpg)
製作方法:
1,先準備好海鮮,將蝦用鹽和澱粉醃上,墨鬥魚汆一下,青口煮開口撈出。
2,在鍋中加入適量的橄欖油,燒熱以後放入雞丁抄斷生盛出,放入蝦煎黃後撈出,再放入Chorizo炒至金黃後盛出。
3,在剩餘的油中放入洋蔥和炒出香味,然後再放入胡蘿卜丁和西紅柿,炒三分鍾左右放入米,雞丁。鮮貝和Chorizo,一起抄製一兩分鍾,充分混合均勻。加入鹽,胡椒,sherry wine,辣椒粉,藏紅花和浸泡的水和高湯。攪拌均勻,大火燒開以後,蓋上蓋子,用中小火燜15—20分鍾。
4,開蓋加入豆子,蝦,墨鬥魚和青口,然後移入烤箱中,不要蓋蓋子烤10-12分鍾,烤箱溫度設定在350度。
5,吃的時候可以根據自己的喜好擠上一點檸檬汁。
![Image and video hosting by TinyPic](http://i52.tinypic.com/ohi7g1.jpg)
我自己的一些體會:
如果不想麻煩,最後可以不用烤箱烤,而是放入豆子、蝦和墨鬥魚後再蓋上蓋子用小火燜8分鍾左右。最後吃的時候再插上青口。烤箱版本的豆子不要直接用冰凍的,小心不熟,等到完全解凍或者稍微煮煮比較好。最後如果能夠放在炭火上燒烤,能夠獲得一層鍋巴,趁熱吃非常的香。
這個海鮮飯其實可以很隨意的,想放什麽海鮮蔬菜都可以,但是要能真正成為西班牙的海鮮飯,就一定要放藏紅花和短圓的米。豐富的色澤是它的最大亮點了,據說有人在西班牙吃過用墨魚汁染色的,黑黑的米飯加上五彩的蔬菜和海鮮,看著非常漂亮。而且我認為米也最好使用短圓的米。
![Image and video hosting by TinyPic](http://i53.tinypic.com/2yjr9cy.jpg)
再上幾道用藏紅花做的菜
![Image and video hosting by TinyPic](http://i55.tinypic.com/j73m2g.jpg)
這個就是炸肉丸子
![Image and video hosting by TinyPic](http://i56.tinypic.com/245ebup.jpg)
![Image and video hosting by TinyPic](http://i54.tinypic.com/ay3y37.jpg)
不過用藏紅花做了一個醬料
![Image and video hosting by TinyPic](http://i56.tinypic.com/29x7tl3.jpg)
Steamed Cod with Cauliflower and Saffron
![Image and video hosting by TinyPic](http://i51.tinypic.com/280patk.jpg)
製作方法:
1 large pinch of saffron threads, crumbled 1 cup lukewarm water 1 2-pound head cauliflower 1 tablespoon olive oil 1 garlic clove, crushed 1 small carrot, cut into 1/4-inch dice (1/3 cup) 1/2 cup dry white wine 1 cup fat-free reduced-sodium chicken broth 1 1/4 teaspoons salt 1/2 teaspoon white pepper 1 1/2 pounds small to medium mussels (preferably cultivated; 3 dozen), scrubbed and beards removed 6 1/4-pound pieces cod or scrod fillet (1 inch thick), skinned and pin bones removed 3 scallions, chopped (2/3 cup) 2 tablespoons chopped fresh parsley Put saffron threads in a small bowl, then stir in lukewarm water and let stand.
Trim cauliflower stalk flush with base of crown, discarding stalk, then quarter cauliflower lengthwise. Cut each quarter lengthwise into 1/2-inch-thick slices. Set aside large slices and reserve small pieces without any stem for another use.
Swirl oil with garlic in a deep 12-inch heavy skillet to coat, then heat over moderately high heat until oil is just smoking. Discard garlic. Carefully arrange cauliflower slices in 1 layer in skillet and cook until undersides are lightly browned, about 2 minutes. Turn over with tongs and cook until other sides are lightly browned, about 2 minutes.
Add carrot and wine and swirl skillet to combine, then boil until liquid is reduced by half, about 30 seconds. Add saffron water, broth, 3/4 teaspoon salt, and 1/4 teaspoon white pepper and simmer, covered, until cauliflower and carrot are crisp-tender, 5 to 8 minutes.
While cauliflower simmers, pat fish dry and sprinkle both sides with remaining 1/2 teaspoon salt and 1/4 teaspoon white pepper.
Increase heat to moderately high, then add mussels to skillet and steam, covered, until mussels just open wide, checking frequently after 3 to 4 minutes. (Discard any mussels that remain unopened after 8 minutes.) Divide mussels among 6 shallow serving bowls using a slotted spoon.
Place cod on top of cauliflower, arranging fillets in 1 layer. Sprinkle with scallions and parsley and steam, covered, over moderately high heat until fish is cooked through, 7 to 10 minutes.
Transfer some of cauliflower along with 1 piece of cod to each bowl using slotted spoon. Season broth with salt and white pepper, then ladle broth (with carrots) over each serving.
![Image and video hosting by TinyPic](http://i51.tinypic.com/xo12qw.jpg)
![Image and video hosting by TinyPic](http://i54.tinypic.com/2625lrb.jpg)
![Image and video hosting by TinyPic](http://i52.tinypic.com/j61unt.jpg)
Rice Pudding with Pistachios, Raisins and Saffron
![Image and video hosting by TinyPic](http://i56.tinypic.com/opsljb.jpg)
![Image and video hosting by TinyPic](http://i51.tinypic.com/2mq2nuw.jpg)
|
![](//blog.wenxuecity.com/images/pixel_trans.gif) |