POTATO CROQUETTES WITH SAFFRON AIOLI
Make and share this Potato Croquettes With Saffron Aioli recipe from Food.com.
Provided by chia2160
Categories Potato
Time 1h30m
Yield 28 croquettes
Number Of Ingredients 19
Steps:
- For Aioli.
- Put saffron and hot water in a small cup, let stand 5 minutes.
- Puree with remaining Aioli ingredients in a blender, refrigerate.
- For Croquettes.
- Put diced potatoes in a pot, cover with water and boil 10 minutes until tender.
- Drain.
- Mash with a masher and cool.
- Beat 1 egg, add to potatoes with herbs, butter, salt and pepper.
- Form into small balls on a plate.
- Beat remaining 2 eggs in a bowl.
- Add flour to one plate and bread crumbs to another.
- Roll the potato balls in flour, dip into eggs, roll in bread crumbs.
- Place on a tray lined with foil.
- Chill for 30 minutes.
- Preheat oven to 200°F.
- Heat oil in a pot until temp reaches 360--or use a deep fryer.
- Fry in batches until browned.
- Transfer to paper towels to drain, then place on a tray in the oven to keep warm.
- Serve croquettes with saffron aioli.
Nutrition Facts : Calories 345.2, Fat 34.3, SaturatedFat 5.3, Cholesterol 25.9, Sodium 68.5, Carbohydrate 8.6, Fiber 0.6, Sugar 0.6, Protein 1.8
SAFFRON-GARLIC AIOLI
Provided by Food Network
Time 30m
Yield 1/2 cup
Number Of Ingredients 8
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.;
FINGERLING POTATOES WITH AIOLI
Steps:
- Rinse the potatoes and put them in a large saucepan. Cover them with cold water, add 1 tablespoon of salt, and bring to a boil. Simmer uncovered for 15 to 20 minutes, until they are just tender. Drain the potatoes in a colander and place a kitchen towel on top, allowing them to steam for 5 to 10 minutes.
- For the aioli, tear the slice of bread into pieces and place in a bowl. Pour the vinegar over the bread, and set aside for 5 minutes.
- Place the garlic cloves, egg yolks, zest, juice, saffron, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in the bowl of a food processor fitted with a steel blade. Add the bread, and puree into a paste. With the processor running, slowly pour the oil into the bowl through the feed tube and process until it is the consistency of thick sour cream. Place in a serving bowl.
- Slice the potatoes in half and place them on a serving plate. Sprinkle with salt and pepper, and decorate with the chopped chives. Serve with the aioli.
FARMERS' MARKET NEW POTATOES WITH SAFFRON AïOLI
Categories Potato Side Quick & Easy Mayonnaise Saffron Cilantro Boil Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Bring 1 tablespoon water to boil in small saucepan. Add saffron. Remove from heat. Cover and let steep 15 minutes. Mix in paprika, then mayonnaise, olive oil, lemon juice, and garlic. (Aioli can be made 2 days ahead. Cover; chill.)
- Place potatoes in pot with enough cold salted water to cover. Bring to boil and cook until just tender, about 25 minutes. Drain. Cool slightly. Press gently on potatoes to split skins and crack open. Sprinkle with fleur de sel.
- Place 2 potatoes on each of 6 plates. Drizzle with saffron aioli; sprinkle with cilantro and serve.
- *Smoked hot paprika from Spain, called pimentón de la Vera, is available at some specialty foods stores and by mail order from Tienda.com.
GRILLED ASPARAGUS WITH SAFFRON AIOLI
This is Bobby Flay's recipe that was featured in Bon Appetit. I love this sauce! I have served it over grilled, roasted and blanched asparagus! It's even better with homemade mayonnaise.
Provided by Grace Lynn
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- For Aioli: Whisk vinegar, honey, and saffron threads in heavy small saucepan over medium-high heat.
- Bring to a boil and remove from heat.
- Cool completely.
- Mix mayonnaise and garlic in medium bowl to blend.
- Mix in cooled vinegar mixture.
- Season aioli to taste with salt and pepper.
- (Can be made 1 day ahead. Cover and refrigerate.).
- For Asparagus: Prepare barbecue (medium-high heat.) Toss asparagus with oil on rimmed baking sheet.
- Sprinkle with salt and pepper.
- Grill asparagus until crisp-tender, turning occasionally, about 5 minutes.
- Transfer to platter.
- Drizzle aioli over asparagus.
- Sprinkle with bell pepper.
SAFFRON POTATOES
This is a classic Spanish potato side dish that can be served with a homemade lemon aioli sauce or light lemon mayonnaise. I've had this recipe for a while now, and I thought I should post it before it's lost forever. I stumbled onto it the first time a few years ago when I bought saffron to make a certain recipe that called for only a few threads. But I didn't want the saffron to go to waste, so I started searching for other recipes calling for saffron. And that's when I discovered this recipe. And I have made this recipe many times over the years. It makes an especially great side dish to accompany baked fish.
Provided by Northwestgal
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Set a large saucepan over a medium heat and add the olive oil. When the oil is hot, add the onion and a pinch of salt. Cook the onion for five minutes, then turn down the heat to low and cook for a further 5-10 minutes, stirring occasionally, until golden and sweet in smell and taste.
- Add the garlic, paprika, bay and rosemary to the saucepan, and cook for five more minutes to release their flavours.
- Meanwhile, cut the potatoes in half lengthways, then cut each half into two or three long wedges, depending on the size of the potato. Lightly season them with salt and pepper, then pour on the saffron infusion. Toss well and leave for about five minutes before adding to the pan.
- Let everything simmer gently in the saucepan, covered, stirring occasionally and scraping the bottom of the pan until the potatoes are tender, around 30 minutes.
- Serve immediately.
Nutrition Facts : Calories 190.1, Fat 4.7, SaturatedFat 0.7, Sodium 12.4, Carbohydrate 34.2, Fiber 4.5, Sugar 2.9, Protein 4
SAFFRON ORANGE AïOLI
Categories Condiment/Spread Sauce Egg Quick & Easy Orange Saffron Gourmet
Yield Makes about 1 cup
Number Of Ingredients 10
Steps:
- Stir together saffron and water in a small bowl until saffron begins to dissolve (threads will still be intact). Transfer saffron mixture to a food processor along with remaining ingredients except oil, then pulse until combined. With motor running, add oil in a thin, steady stream until aïoli is thickened and emulsified. Transfer to a bowl and chill, covered, until ready to use.
AIOLI--STYLE POTATOES
I found this recipe on the back of my potato bag and they are so good! I used Klamath Pearl Potatoes that I bought at Trader Joe's but you could use any very small potatoes.
Provided by Lvs2Cook
Categories Potato
Time 55m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Halve potatoes and set aside.
- In a large bowl, combine the next seven ingredients (olive oil to salt and pepper). Whisk to combine well.
- Add potatoes and toss.
- Place potatoes in a roasting pan, uncovered, and roast at 350º for 35-40 minutes, stirring often, or until potatoes are tender.
- Garnish potatoes with Parmesan and parsley.
Nutrition Facts : Calories 624.3, Fat 42.5, SaturatedFat 13.6, Cholesterol 47.5, Sodium 315.4, Carbohydrate 56.5, Fiber 5.4, Sugar 4.8, Protein 6.6
SAFFRON ALIOLI
Categories Condiment/Spread Food Processor Tomato No-Cook Quick & Easy Mayonnaise Saffron Gourmet
Yield Makes about 2/3 cup
Number Of Ingredients 10
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.
SAFFRON AIOLI
I feel aiolis make an excellent compliment to a number of different types of appetizers and entrees. This particular aioli is inspired by the Mediterranean coastal areas of Spain and France, and was a frequent compliment to many foods during my study abroad. I like it on everything from crabcakes, fish, and even sushi to chicken and finger foods. You can put the aioli in a pastry decorating bag to create appealing appetizers and tapas. This particular recipe calls for saffron threads and saffron powder. Saffron is easy to find in most place in the thread form, but the powder can be a little more difficult to locate. If you visit a hispanic market, you can typically purchase enough pouches of saffron powder to last you over time. I use Vigo brand. Also, please consider using Hellman's original mayonnaise when making this recipe - avoid using Kraft, Miracle Whip, and sweet mayonnaises at all costs. If you use a low fat mayo, I also recommend Hellman's. Another tip - when purchasing your saffron (and other spices in general), its often $6-10 US dollars cheaper if you buy it in the hispanic/ethnic section of your grocery store. For instance, Badia Saffron runs about $3 in my grocery store, but the same amount of McCormick Saffron can cost upwards of $10. Hope you enjoy!
Provided by jpknight22
Categories Sauces
Time 12m
Yield 1 1/4 Cups, 10-12 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 93.5, Fat 7.9, SaturatedFat 1.2, Cholesterol 6.1, Sodium 167.3, Carbohydrate 6, Fiber 0.1, Sugar 1.6, Protein 0.3
SAFFRON AIOLI
Saffron aioli can elevate even the most basic of dishes. Serve this alongside roasted potatoes for a deliciously flavorful side.
Provided by Martha Stewart
Yield Makes 1 cup
Number Of Ingredients 7
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 AïOLI
Make your own aïoli infused with saffron to use as a sauce at your next summer barbecue. Made with egg yolks, lemon juice, garlic and mustard, it's easy to make
Provided by Anna Glover
Categories Condiment
Time 15m
Yield Serves 8 as a dip
Number Of Ingredients 6
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.
Nutrition Facts : Calories 244 calories, Fat 27 grams fat, SaturatedFat 4 grams saturated fat, Protein 2 grams protein, Sodium 0.2 milligram of sodium
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