How To make Saffron Laced Pastina
1/4 ts Ground saffron
1/2 c Olive oil
2 Garlic cloves
finely minced or pressed 3 tb Freshly squeezed lemon juice
1/4 ts Ground cumin
2 ts Ground turmeric
1 ts Granulated sugar
Salt Freshly ground black pepper 1 lb Semi de melone
:
(melon-seed shape) -OR- other pastina 2/3 c Pine nuts; lightly toasted
1/2 c Currants
plumped in hot water for :
about 20 min. and drained 1/4 c Chopped fresh mint
1/4 c Chopped fresh parsley
3 tb Chopped fresh coriander
Fresh mint sprigs or leaves Pomegranate seeds (optional) Orange blossom water (opt.) Dissolve saffron in olive oil and let stand about 15 minutes. Add garlic, lemon juice, cumin, turmeric, sugar, and salt and pepper to taste. Set aside. Cook pasta in 3 quarts boiling water until very al dente. Drain and rinse well in cold water, then drain again. Place in a large bowl and toss with saffron-flavored oil. Cool to room temperature, occasionally stirring the pasta to coat thoroughly. Add pine nuts, drained currants, chopped mint, parsley, and coriander to pasta. Serve at room temperature garnished with mint sprigs or leaves and pomegranate seeds, if available. Sprinkle lightly with orange blossom water just before serving. SERVES 10 TO 12 AS SALAD OR SIDE DISH NOTE: To toast pine nuts, place them in a small heavy frying pan over moderate heat. Stir until they begin to turn golden. Remove from heat and pour onto a plate to cool. * Source: Cold Pasta by James McNair * Typed for you by Karen Mintzias
How To make Saffron Laced Pastina's Videos
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Enchanting Abandoned 17th-Century Chateau in France (Entirely frozen in time for 26 years)
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Believe it or not... the place you're about to see has been abandoned before I was born. You're about to watch one of my most special and precious explores to date, as I will time warp you back to a bourgeois era gone by donkey's years ago. Deep inside the forests of rural France, lies a mystic beauty that has its roots in the 12th century. Time has forgotten about this ancient chateau, and so has the owner due to too prohibitive costs for the upkeep of this bewitching historical property. It's now nothing more than than a gallon of rotten milk, expired in 1994, never looked after anymore and a victim of neglect ever since.
Everywhere scattered around, we find valuable historical artifacts, impeccably interesting antique furniture, rooms frozen in time, and personal memories. With some help, I was able to digitalize a few old family photo negatives found inside. The end result is leaving me absolutely speechless.
Between these old negative, are the original marriage photos dating 1973 of the couple that once resides here: Count Mathieu and Countess Helene. We can gradually see how they were prepared for the big day in their lives. On top of that, we find other precious memories of which we will not disclose too much sensitive information.
Today is the day, I will wake up this castle, that has been dormant for decades on end, and together, we'll bring it back to life, once again. The floors are a ticking timebomb and it will not last a coon's age until most of them will be leveled to the ground, solely leaving this castle a desolate ruin. That's why I'm creating a visual memory of this outstanding historical French landmark before another piece of history will be gone forever. Together we'll be one of the very last people to appreciate this place once again and give this exalted place the recognition it always deserved, but nonetheless never received any earlier.
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Abandoned France: Enchanting Abandoned 17th-Century French Chateau (Entirely frozen in time for 26 years)
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How to cook a Tuile | COOL PLATING IDEA
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Tuile is that food item that can make your dish look amazing, no-matter what the other components of your plate are. It is used by many professional Chefs around the world as an ultimate food decoration. And it is actually very easy to make, as long as you have the right equipment (non-stick pan in this case) and use correct proportions in your recipe (see below).
In this recipe I've flavoured my Tuile with Saffron, but you can use any kind of flavouring in your Tuile, e.g. substitute Saffron tea with tomato juice, or beet juice. In these cases you will end up with Tuiles not only of different taste but also colour.
The world is your oyster, explore and sharpen your culinary techniques!
And yes, it is also totally vegan :)
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Ingredients:
- 200 ml Water
- 1 tbsp Saffron
- 1 tsp Smoked Paprika
- 100 ml Any flavourless Vegetable oil
- 30 g All Purpose flour
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