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May 14, 2012 By headchef

 

   Little Chef A was looking for a fun dessert or snack to make. We ran across Popcorn with Rosemary Infused Oil from one of Giada De Laurentiis’ shows and decided we need to try it. This recipe was different from other popcorn we make at home because of the infused oil. It was very simple and very quick to make. Just add a few sprigs of rosemary to a saucepan with some olive oil. Let cook for 5 minutes then let it cool to room temperature before storing it in the refrigerator for up to one month.

   The rosemary infused oil was poured into a saucepan and the popcorn kernels were added.

   Next Little Chef A swirled the oil around the pan to coat all the kernels. Now it was time to get Dad’s help. He is the popcorn maker in our house. Little Chef A calls him the “master of popcorn” which I’m sure makes his day each time he hears those words.

   After a minute or so we began hearing a few pops. Little Chef A immediately echoed those pops she heard one after another. Dad showed her his technique for shaking the popcorn in the pan. However, her hands are not as large so Dad had to hold the lid on while she shook it so the popcorn would not burn.

   When the popping stopped Little Chef A poured the popcorn into a large bowl.

   Once again Dad showed his technique of drizzling. She was using the rosemary infused olive oil, he uses butter, but its the same motion. Little Chef A had a very hard time with this skill. She couldn’t figure out how to tip the spoon to drizzle just a small stream without drizzling the entire spoonful in one small place. Dad was getting a little frustrated his technique was not being followed exactly.

   Little Chef A sprinkled on some fine sea salt herself. She was VERY heavy handed like her Dad…well she surpassed him. It seems to be a family trait from that side of the family to over salt everything!

   The Little Chefs enjoyed such a different but familiar taste on popcorn, which is very familiar to them. They all gave it a thumbs up and a green light to make it again. Little Chef A did say “I think it has too much salt. It is quite salty.” She was correct!
  It is interesting to note, we have movie night once a week, almost every week, where we enjoy Dad’s butter popcorn. My Little Chefs LOVE popcorn and always come back for more. They were done after one bowl with this popcorn. I noticed it was more greasy then Dad usually makes it. The rosemary is very strong. We like rosemary, but not as much as butter! This is fun to eat a little here and there.

Linking to: Todays Creative Blog, Lady Behind the Curtain,The Shabby Creek Cottage

Giada De Laurentiis

Ingredients

  • 1 cup popcorn kernels
  • 1/2 cup plus 2 tablespoons Rosemary Infused Oil, recipe follows
  • Salt

Directions

Stir the popcorn kernels and 1/2 cup of the oil in a heavy large pot. Cover and cook over medium heat until the kernels have popped, shaking the pot halfway through cooking, about 3 minutes. Immediately transfer the popcorn to a large serving bowl. Toss the popcorn with the remaining 2 tablespoons oil. Sprinkle with salt, to taste, and serve.

Rosemary Infused Oil:

  • 1 cup olive oil
  • 5 to 6 fresh rosemary sprigs (each 5 inches long)

Combine the oil and rosemary in a heavy small saucepan. Cook over medium-low heat for about 5 minutes. Remove from the heat and let cool to room temperature. Transfer the sprigs to a 4-ounce bottle or cruet. Add the oil and seal the lid. Refrigerate for up to 1 month.

Yield: 1 cup

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