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It’s not often that I have popcorn. I don’t know why, it just
rarely occurs to me. But last week we had a sequence of rather depressing rainy
days, all in a row, and I was feeling sorry for myself. I am a Type A
personality (A+ my Type B- husband used to say), and feel as though I need to
be accomplishing something every waking minute. But last week I decided to give
myself a break, and set aside a day for popcorn and movies...and gin and
tonic, but that’s beside the point. This recipe comes from What’s Gaby Cooking: Eat What You Want by Gaby Dalkin. Wow! Is this popcorn delicious. I mean,
can’t-stop-eating-it delicious. You might consider doubling the recipe if
you live with a significant other/others. I knew from the first bite that I
wouldn’t be sharing. So good!
From What’s Gaby Cooking: Eat What You Want
6 T. unsalted butter
1 t. dried oregano
1 t. garlic salt
1 t. dried basil
1 t. dried thyme
1 t. dried parsley
½ t. flaky sea salt
½ t. dehydrated ground onion
½ t. red pepper flakes
½ t. dried rosemary
4 T. olive oil
½ c. popcorn kernels
¾ c. grated Parmesan cheese
In a small saucepan, melt the butter over medium heat. Add the oregano, garlic salt, basil, thyme, parsley, sea salt, ground onion, pepper flakes, and rosemary, and stir to combine. Let the mixture simmer for 2 to 3 minutes to infuse the butter and then remove from the heat and set aside.
In a large saucepan, heat two tablespoons of the oil over medium heat. Add the popcorn kernels to the hot oil and cover the saucepan with a lid. Gently shake the saucepan by moving it back-and-forth over the heat source. Once the kernels start popping, continue to shake the pan until the popping stops. Remove the pot from the heat, pour the spice butter mixture over the popcorn along with the grated Parmesan and the remaining olive oil and toss to combine. Add more salt if needed and serve. Serves 4.
6 T. unsalted butter
1 t. dried oregano
1 t. garlic salt
1 t. dried basil
1 t. dried thyme
1 t. dried parsley
½ t. flaky sea salt
½ t. dehydrated ground onion
½ t. red pepper flakes
½ t. dried rosemary
4 T. olive oil
½ c. popcorn kernels
¾ c. grated Parmesan cheese
In a small saucepan, melt the butter over medium heat. Add the oregano, garlic salt, basil, thyme, parsley, sea salt, ground onion, pepper flakes, and rosemary, and stir to combine. Let the mixture simmer for 2 to 3 minutes to infuse the butter and then remove from the heat and set aside.
In a large saucepan, heat two tablespoons of the oil over medium heat. Add the popcorn kernels to the hot oil and cover the saucepan with a lid. Gently shake the saucepan by moving it back-and-forth over the heat source. Once the kernels start popping, continue to shake the pan until the popping stops. Remove the pot from the heat, pour the spice butter mixture over the popcorn along with the grated Parmesan and the remaining olive oil and toss to combine. Add more salt if needed and serve. Serves 4.
1 comment:
Parmesan popcorn...that sounds delicious and super addictive!
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