... and hopefully I'll have time to post the fruits of my labors later this week.
But first, I wanted to share one of my favorite snacks. It is simple, it is homely and for me it is the ultimate comfort food. I tend to go through popcorn kicks - I'll get it into my mind to make some and then keep making it over the span of a couple weeks. And then I won't make it again for months on end. Right now I think I've started a new kick. So there will be lots of corn a poppin' round here for the next few weeks.
I stopped making microwave popcorn after the whole trans-fat debacle. I'm not going to pretend I live a virtous trans-fat free life, however I do try to minimize wherever possible. And that seemed an easy place to cut it out. I do know there are trans-fat free brands, but one day I caught Michael Chiarello's Food Network show and watched him make it on the stove in a large pan. It blew me away. No fancy popcorn popper needed. Just a big pot with a lid, a cup of popcorn kernels and little bit of oil and voila! Enough popcorn to keep me snacking for several days. So that has become my modus operandi of late.
Here's my recipe:
1 cup popcorn kernels
1/4 cup oil (canola or other mild oil preferred)
salt to taste
Add oil to large pot (the size you would make a batch of soup in). Allow to heat to a gentle sizzle.
Add popcorn kernels and put lid on. Listen to sizzle, shaking occasionally. As popcorn begins to pop, continue to shake occcasionally.
When popcorn pops become more infrequent (several seconds pass between pops) turn off heat. Allow for final pops, and stir with a large spoon. Add salt or flavoring to taste (chili powder, grated cheese etc) and enjoy.
Yield - I find this proportion makes enough for two generous snacks on the spot plus four sandwich baggies stuffed to the brim for later.