Real Popcorn

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By Freya Bellin

You may be wondering why you’d need a recipe for something as simple as popcorn, but follow any of the variations below, and you’ll see that popcorn need not be simple—at least not in flavor. As with most pre-packaged foods, microwaveable popcorn doesn’t allow you much control over its seasoning. When you pop plain corn kernels, however, you have the freedom to add as much or as little salt, oil, or anything else, as you like. It tastes cleaner and fresher than anything you can get in a package.

It turns out that popcorn is the perfect “nosh” food for entertaining, especially when you can make it gourmet. I tried three variations: sautéed garlic, curry powder, and truffle salt. The truffle salt by far was the biggest hit. Note that seasonings like minced garlic won’t stick well to the popcorn unless they’re both hot. In general, though, as long as you’ve used enough oil (just enough to coat the bottom of your pan) the extra ingredients should stick fine. The popcorn tastes best hot, so only make as much as you’ll eat in a day. Recipe from The Food Matters Cookbook.

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Posted in American

10th Day of HTCE: Real Popcorn

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I’m giving away copies of the new How to Cook Everything iPad App, one every day until new year’s eve. Just sign up for the newsletter (look to your left) to enter the running. I’ll pick an email address at random and send you the App.

Real Popcorn

 Makes: 4 to 6 servings

Time: About 10 minutes

Unless you’re at work, please forget about microwave popcorn. It doesn’t compare to the real thing (especially if you don’t store the kernels forever), which takes at most twice as long. And popcorn takes brilliantly to real butter (instead of that artificially butter-flavored oil), cheese, and many other seasonings.

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Posted in American, Behind The Scenes