Post by amarante on Oct 14, 2016 9:02:29 GMT -5
Truffled Popcorn
Source: Graham Elliot - Cooking Like a Master Chef: 100 Recipes to Make the Everyday Extraordinary
{SERVES 4}
POPCORN REMINDS ME OF THE circus, carnivals, and the movies—and of being a kid. I started putting it on the table at the restaurant instead of bread, and wow! Instant hit. It’s less filling and sets the tone for the meal to come: “This is going to be fun!” I also get a kick out of pairing a food that costs about a nickel (popcorn) with one that can cost thousands of dollars a pound (truffles), and so this has become one of my signature dishes. At Chicago’s Lollapalooza, we sell close to ten thousand bags of truffled popcorn in a single summer weekend. You can make this with melted truffle butter and save yourself a few bucks!
PREP TIME: 5 TO 7 MINUTES
COOKING TIME: 2 TO 3 MINUTES
1/2 cup popcorn kernels
Corn oil, for stovetop popping (optional)
1 1/2 tablespoons unsalted butter, melted
1 tablespoon truffle oil
1 ounce Parmesan cheese, finely grated (I use a Microplane for grating), about 1/4 cup
2 tablespoons chopped fresh chives
2 teaspoons salt
1 teaspoon freshly ground black pepper
1. Pop the corn kernels in a standard hot air popper or in a covered deep saucepan with a little corn oil.
2. Transfer the warm popcorn to a large bowl and add the butter and truffle oil. Toss well to coat the popcorn with the butter and oil.
3. Add the Parmesan, chives, salt, and pepper. Toss well.
4. Transfer the popcorn to a brown paper bag or serving bowl. Serve immediately.
Source: Graham Elliot - Cooking Like a Master Chef: 100 Recipes to Make the Everyday Extraordinary
{SERVES 4}
POPCORN REMINDS ME OF THE circus, carnivals, and the movies—and of being a kid. I started putting it on the table at the restaurant instead of bread, and wow! Instant hit. It’s less filling and sets the tone for the meal to come: “This is going to be fun!” I also get a kick out of pairing a food that costs about a nickel (popcorn) with one that can cost thousands of dollars a pound (truffles), and so this has become one of my signature dishes. At Chicago’s Lollapalooza, we sell close to ten thousand bags of truffled popcorn in a single summer weekend. You can make this with melted truffle butter and save yourself a few bucks!
PREP TIME: 5 TO 7 MINUTES
COOKING TIME: 2 TO 3 MINUTES
1/2 cup popcorn kernels
Corn oil, for stovetop popping (optional)
1 1/2 tablespoons unsalted butter, melted
1 tablespoon truffle oil
1 ounce Parmesan cheese, finely grated (I use a Microplane for grating), about 1/4 cup
2 tablespoons chopped fresh chives
2 teaspoons salt
1 teaspoon freshly ground black pepper
1. Pop the corn kernels in a standard hot air popper or in a covered deep saucepan with a little corn oil.
2. Transfer the warm popcorn to a large bowl and add the butter and truffle oil. Toss well to coat the popcorn with the butter and oil.
3. Add the Parmesan, chives, salt, and pepper. Toss well.
4. Transfer the popcorn to a brown paper bag or serving bowl. Serve immediately.