CincyEats

In the winter who doesn’t want to curl up on the couch with a big bowl of popcorn and watch a movie? Since we have removed most processed foods from our house, we also removed instant popcorn. This has allowed us to make popcorn anyway we choose.  As a kid my parents had a facncy air popping machine where you could watch each kernel pop, endless entertainment. We on the other hand, don’t have room for something like that. We are kicking it old school with a pot, a lid, and some oil. Yes folks, that is all it takes!

I will admit that I can never remember the proportions and have to look on the back of the jar. The glory of the internet and everything is at your fingertips… Put 3TBL of oil (we use olive oil) in the bottom of a dutch oven or other heavy bottom pot. Add 1/3 c of popcorn kernels of your choice.  Heat over medium heat with lid on.  When you hear popping start shaking the pot to mix everything up. You will also want to try and keep the lid slightly cracked to let out steam. One the popping slows to 3 seconds between pops, it is done.  Wait a few minutes to take the lid off because the kernels will pop out of the pot!

Now for topping! For Christmas dinner with did truffle butter. No, we did not use truffles. We mixed together about 2 tbl of truffle oil (purchased from Dean’s Mediterranean Imports) with  2 TBL of butter. To get an even toss we put all the popcorn in a paper bag (the grocery does have them, you just have to ask), then one shakes the bag as the other pours.

Toppings really are an endless possibility. Another one of our favorites is parmesan and rosemary. For this you can toss the popcorn with a little olive oil. As you put the popcorn in your bowl layer it with fresh minced rosemary and parmesan grated on your microplane. If you want the cheese to melt a bit more, pop it in the microwave for about 30 sec.

So, what do you like on your popcorn?