INGREDIENTS: 16 ounces of cranberries 1 orange, zested and juiced 1 cinnamon stick 1/2 cup sugar DIRECTIONS: Combine all ingredients in a sauce pan and cook over medium heat until cranberries burst. Chill and serve. Cook’s Note: if your Cranberry relish is too tart, add more sugar.
Saffron Lemon Rice
I love the golden color of this rice. The lemon and delicate saffron goes beautifully with fish and chicken. INGREDIENTS: 1 cup of long grain rice 2 1/2 cups of chicken stock (or vegetable stock) 1/4 teaspoon of saffron 1/4 teaspoon of turmeric 1/8 teaspoon of white pepper 1/2 teaspoon of salt 3 whole…
Grilled Shrimp on Cauliflower Couscous with a Miso Broth
Grilled Shrimp on Cauliflower Couscous with a Miso Broth This is an adaptation of a dish I fell in love with while on business in Salt Lake. The original dish was scallop which I adore but they can be hard to find in landlocked middle Tennessee. Shrimp are easier to come by. If you adore…
Saffron Seafood Stew
Saffron Seafood Stew Here is a little known fact, I once went on Master Chef and this is what I made for the judges! It didn’t get me on the show but it is a favorite in our home. Ingredients 1 tablespoon extra-virgin olive oil 1 cup chopped onion 3 stalks of chopped celery 1…
Seafood Stock
Stock is inexpensive to make and far superior to anything that comes from a package. I save vegetable scraps, bones and seafood shells to make stock as I need it. I store my scraps in the freezer until I have enough to make a good batch of stock. One made, the stock refreezes beautifully for…
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