Some people have football (i.e. my husband), but I have award show season. I LOVE watching them all so much - and truly cannot do it without one of my favorite comfort foods, popcorn.
Is popcorn a comfort food for you, too? Next to chicken pot pie and a plate of vegetables my Granny cooks, popcorn is my favorite feels-like-home food. Growing up, popcorn was a necessity during movie nights with my parents. My dad and I always mixed ours with potato chips, and my mom and I ate it with Raisinets.
It is the dinner I'd have when Jared worked late in Houston, and is still my go-to meal when he's studying past dinnertime these days.
The best thing about this popcorn? It is so much better than microwaved popcorn, and I promise it's just as easy. The sound of the oil sizzling and that one kernel popping, letting you know the rest of the kernels are ready to be thrown in - I just love it. There's also NO butter in this, just a few shaves of indulgent Parmesan.
Make it for your Oscars party or make it on a Tuesday night when you simply can't imagine doing anything else after a long day. You'll love it, and popcorn, if it's not already, will soon find its way on your list of favorite comfort foods, ever.
JAM WITH: Beck's Morning Phase. It won Album of the Year, after all! Blue Moon was on my Tunesday a few months ago, but another favorite is Waking Light. It's an album that's perfect for background music at a dinner party or, more realistically for me, making popcorn on a sunny Sunday afternoon.
Rosemary Olive Oil + Parmesan Popcorn (adapted from here)
for the oil, you'll need:
- 1 cup olive oil
- 4 sprigs rosemary
Place olive oil and rosemary sprigs in a canning jar and muddle slightly with a wooden spoon. Seal the can and place in the refrigerator overnight or up to two weeks. Feel free to double the batch of oil - it's wonderful drizzled on a kale salad with leftover Parmesan or on a baked chicken.
for the popcorn, you'll need:
- 1/4 cup rosemary olive oil
- 1 cup popcorn kernels
- 1/2 teaspoon coarse sea salt
- 1/4 cup grated Parmesan cheese (I used shaved because it's what I had on hand)
- 2 or 3 extra sprigs of rosemary for sprinkling throughout
To make the popcorn, pour oil into a heavy pot with one sprig of rosemary from the oil and one kernel. Turn the heat to medium-high and wait for the kernel to pop. Once it's popped, add the rest of the kernels and the sea salt. Cover and listen carefully, lifting the cover once the popping has subsided. Add a small drizzle of olive oil, the Parmesan cheese and rosemary, cover and shake. Taste for extra seasonings and serve immediately.