Saffron Cream Sauce

With Christian Collins

You may not have ever used saffron because you think it is too expensive. You are right about that, since it is the most expensive spice by weight in the world. On the other hand, you do not need very much of it to have a positive and unique impact on your food, so if you know how to use it properly it is probably less expensive than you think.

Christian Collins, who has done a few videos for us after his recent appearance on MasterChef, uses saffron sparingly but to great effect in this saffron sauce. In another video he used the sauce on monkfish kabobs, but he also uses it on chicken, pork and other seafood dishes as well. As he will tell you, you cannot even tell people what saffron is like since it has a flavor all of its’ own.

Commercial saffron comes from the bright red stigmas of the saffron crocus. These stigmas are the female part of the flower. In a good year, each saffron crocus plant might produce several flowers. Each flower contains three stigmas. There is no such thing as "cheap" saffron but some of it is inferior because they mix in the male petals to enhance the yellow color, but unfortunately they add no culinary value.

Saffron has an aroma and flavor that cannot be duplicated and is sold in two forms, powder and threads, and each behave very differently in the kitchen. The higher its coloring strength, the higher its value. Saffron's coloring strength determines its flavor and aroma.

Powdered saffron works very quickly, and is therefore better for the home cook, especially if you are in a hurry. The threads or stigmas of saffron need to be immersed in liquid until their full aroma, color and taste are extracted. Depending on how you use it can be more than just a few minutes and you cannot just throw it into the boiling water and expect to receive all of the culinary benefits.

A few tips about buying and storing saffron. Legitimate powdered saffron is red-orange and is made by grinding saffron stigmas. Under no circumstances would pure powdered saffron be any shade of yellow even though it will turn your rice or sauce a rich yellow. Another important thing to know about saffron is that you need to store it properly to protect your investment. When saffron threads are ground into powder, the chemicals corresponding to aroma, flavor and color are immediately released. The powder is then stored carefully, away from moisture and light, just as the threads need to be in order to maintain their potency.

Ingredients

1 cup chicken stock
1 cup heavy cream
2 pinches saffron
1 garlic clove smashed
1 pinch cumin
1/4 teaspoon paprika (Spanish)
1 tablespoon corn starch
2 tablespoons warm water

Instructions

1. Combine chicken stock and heavy cream, bring to boil.  Stir. 
2. Add remaining ingredients except cornstarch and water, simmer 5 minutes.
3. Thicken with cornstarch-water mixture.

Recipe courtesy of Christian Collins, Sustenance, www.chefchristiancollins.com, 2011.

Born and raised in the oldest fishing port in the country, Gloucester,MA. Christian is an ambitious chef who is always striving to make people happy through the food he makes.  He recently was one of the top 3 contestants out of the original 23,000 applicants on Fox Television national TV show Masterchef. Christian has been in the industry for over five years and is now ready to branch out on his own bringing you inspired food with SUSTENANCE!

"Cooking to me is a journey through the senses, from finding the freshest ingredients, preparing them with the best techniques, and presenting them in the most exciting way possible!"  "Making people happy through food is the ultimate compliment. Knowing that i can create a lasting memory through someone's palate is what drives to be a chef."

From Masterchef website:

About Shipwreck Sea Stew

“I was nervous. I used a dungeness crab, which I had never used before for the dish because they're not native to Massachussetts. Seeing how they were in season in California, I needed to go with the freshest seafood I could find!”

Who was your first cooking inspiration?

As a boy, I would chop olives for my grandmother. I would take my time and get them all diced into perfect little squares and she would say, "You chop the olives better than I do! You could be a chef someday." I guess Nanny's intuition was right!
 
What is the first dish you ever mastered?

Braised short ribs. They are a two-day process, but taking this lesser cut of meat and working it into satisfying, savory goodness is gastronomic gratification.

What is your favorite thing to cook?

I don't have one favorite thing. Food is constantly evolving for me. I love cooking fresh veggies from the garden or a fresh fish that I caught. Having a connection to the food I make and eat is important. It's hard to do it every meal of every day but when you do, those are the food memories that last a lifetime.

What did you learn as a contestant on MASTERCHEF?

I learned to be myself, and follow my dreams no matter what. I'm constantly learning in the kitchen, and when you stop learning you stop being passionate. This is my purpose in life and I look forward to being a professional chef.