January 29
Saffron in the Pantry
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- Farfalle with Saffron Cream Sauce [View Recipe]
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Ingredients
- .33 pound pasta
- salt
- .25 cup cream
- 1 tablespoon butter
- .5 teaspoon saffron
- cheese (freshly grated)
Instructions
We start by heating a large pot of water over high heat to cook the pasta. When it is boiling, we add a pinch of salt and the pasta. Stirring well, we cook according to the package directions. We want the pasta just al dente.
While the pasta is cooking, we combine the cream, butter, and saffron in a microwave-safe measuring cup. We heat for 30 seconds. We want to melt the butter and heat the cream until hot, but not boiling. This step will also infuse the saffron flavor into the cream. We stir and set aside.
When the pasta is done, we drain in a colander. We put the farfalle back into the pot and stir in the saffron cream sauce.
We serve small portions and top with a little freshly grated Parmesan.
- Garlic Green Beans
- Crispy Breaded Shrimp
- Red Wine
We enjoyed a typical Sunday today, beginning with coffee at a local Starbucks. Before heading home, we stopped at Target to pick up our daughter's Christmas vacation photos. Not surprisingly, pictures taken by a seven year old are not the best. At least she was happy with them.
After church and lunch, Robin tried to get our son to do something other than play Nintendo in the living room. Naturally he just took it downstairs. Eventually, we were able to play the "Dukes" and some board games before dinner.