There are so many flavors and ways to use various spices and herbs – some of them unusual, like safflower. In this weeks post, Monica King shares how to make a basic white sauce or gravy – or get fancy and call it béchamel. She makes this simple sauce quite special by using some exotic safflower.

Let’s Trade!

Back in April, I (Monica King), received a call concerning bees in a rafter that the homeowner wanted safely removed. Upon arrival I found a small hive established itself in the corner of their roof.

Setting my equipment up for the live removal takes several trips back and forth from my truck. I always enjoy the beautiful landscaping of the places some bees choose to call home. The sweet, magnolia-like scent of chinaberry flowers filled the area, almost intoxicating. Under the tree was a unique bush-like flower with bright orange threads poking out of the centers. I had never seen such an odd, almost alien like flower, and I paused for a closer examination.

The daughter of the homeowner, totally enthralled by the bees, was one of my assistants. She noticed my interest in the flower. When I asked, “Is this saffron?” My assistant didn’t know but cheerfully replied, “I will ask my Mom.”

When she returned she explained that her parents are from Romania and that they grew this plant in their home country but did not know the English word for it. All she could tell me is that they used the “threads” in cooking, especially rice dishes. Her mother sent a small bag with her daughter with instructions to gift me a sample. I ran back to my truck and grabbed a small jar of honey to gift in exchange. We were all beaming in delight.

Some Investigation Required

Upon later investigation, I found out the plant was “safflower,” a common substitute for saffron. Though safflower has a relatively mild flavor, I decided to prepare a sauce from my all of my precious threads – which amounted to about a single teaspoon. They are extremely delicate and fine, seeing them grow as they do is amazing. It makes the dish I prepared even more memorable.

Meanwhile I ordered some seeds to try next spring! Since the flowers were growing in a backyard in Tucson I suspect they will grow for me as well. I do pay attention to what other gardeners are successful with.

Botany Nerd Interjects – About Safflower

Safflower is an annual member of the Sunflower Family. It is considered native to Persia, but is now found in most of the world because of it’s usefulness. Seeds are used for oil, while the “threads” are the petals of the flowers dried and used in cooking like Monica did. They release their color and flavor better in oil than in water, hence a white sauce.

Native Seeds SEARCH, based in Tucson, occasionally has the seeds available for sale. They tell us that “The early Spanish colonies along the Rio Grande in New Mexico used safflower as a substitute for saffron in traditional recipes. An heirloom variety originating in Corrales, New Mexico, called “Corrales Azafran,” is still cultivated and used as a saffron substitute in New Mexican cuisine.”

Rabbit with Safflower Sauce

Rabbit Ingredients

2 pounds rabbit (I used cottontail), also works with a mild meat like chicken breast
1 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon nutmeg
2 eggs
1 cup flour
2 Tablespoon high temperature oil for frying (avocado, peanut)
2 Tablespoons fresh parsley, chopped

Safflower Sauce Ingredients

1 Tablespoon olive oil or bacon grease
2 shallots or I’itoi onions, diced
1 teaspoon freeze dried garlic or 1 clove fresh (minced)
3/4 cup heavy cream
1/2 cup dry white wine (I used a Savignon Blanc)
1 teaspoon safflower threads

Prepare the Rabbit

1) Cut rabbit (or chicken) into serving pieces.

2) Mix flour, salt, pepper, and nutmeg in a bowl, set aside.

3) In a separate bowl beat the 2 eggs.

4) Dip the rabbit pieces into the egg and then roll in the flour until well coated.

5) Heat oil in a shallow frying pan, using just enough oil to cover the bottom. You may need to add more oil as you fry all the pieces. (I used bacon grease.)

6) Fry each rabbit piece until golden brown.

7) Keep rabbit warm while preparing the sauce.

Prepare the Sauce

Use medium heat for this.

In the same frying pan that you just used to cook your meat, saute the I’itoi onions or shallot and garlic until translucent (about 3 minutes).

De-glaze pan. This is done by pouring in the wine and scraping up the little bits that are stuck on the pan to add to the rich flavor.

Continue stirring and moving the deglazing sauce until almost all the wine has evaporated.

Turn heat to low. Add the cream and crushed safflower threads.

Cook on low for 5 to 10 minutes until desired sauce consistency. Some people like a thicker sauce.

Pour safflower sauce over rabbit pieces.

Top with chopped parsley, and serve.

Enjoy!

Uncle Smokey Adds a Note

This story and recipe can be used to remind us to take the time to savor. Monica did not take her gift – this jar of threads – and put it on a shelf. She used the gift given her to experience new flavors.

Some people go through life putting the gifts on the shelf “for later,” or “for someday.” Please don’t be that person. Use the gifts you are given. We only travel this life on earth once and we should be sure to savor what we can while we have the opportunity.

More Ways to Use Honey

May we suggest our dandy little cookbook?   Using Honey in New and Savory Ways offers 36 pages of tips for using honey in your cooking, as well as in all manner of dishes. A steal at only $7!

We hope you will help support some local Southwest folks!
From the review:
“Honey is for more than desserts and this book can help! Using honey in cooking savory dishes helps engage all your taste buds and adds a layer of added flavor to everyday dishes – plus holiday fare.”

Beekeeper?  We offer volume discounts – because if you sell honey in local markets you might want to offer some of these books as well.

Note. This is a repost of a September 2020 article by Savorist Monica King, originally on the site that was ransomed and destroyed. The note was added this year by Uncle Smokey.

Legal Notes

© Article copyright Savor the Southwest // Jacqueline A. Soule. All rights reserved. You must ask permission to republish an entire blog post or article. Okay to use a short excerpt but you must give proper credit. You must include a link back to the original post on our site. No stealing photos.

Disclaimer

The authors of this website have researched the edibility of the materials we discuss, however, humans vary in their ability to tolerate different foods, drinks, and herbs. Individuals consuming flowers, plants, animals or derivatives mentioned in this blog do so entirely at their own risk. The authors on this site cannot be held responsible for any adverse reaction. In case of doubt please consult your medical practitioner.