Saffron

A bit of quick calculation determines that it's still cheaper to cook lunch and feed the crew than it is for me to go out for a quick lunch.

Yesterday, I made pan fried chicken with herb de provance. Also had sauteed fresh shitaki mushrooms and pan fried grits madellions. Everything turned out well enough that I decided to try something else for today. So ...

Garlic Chicken and artichokes braised in a white wine sauce. It didn't take too long to make and it was getting braised nicely while I was in the shower in the morning. At the last minute, my snifter told me to add some saffron to the sauce to give it a bit of something different. Cheapskate as I am, I tried using safflower instead, but the smell just wasn't right. So ... in went a pinch of the real stuff. The difference it made ... it's pretty amazing.

Outcome? Turned out wonderfully! The staff had a good time devouring the dish and I LOVE the sauce.