I don’t believe in food rules. Correction – I don’t believe in food rules for me. I’ve found the moment I place restrictions on what I can or cannot eat, my mind plays a cruel trick on my body by insanely craving whatever it is I’m trying to deny myself as if a zombie apocalypse is imminent. Thus, I generally eat foods I truly enjoy instead of tasteless foods that happen to be convenient. It’s been my only food rule.
That was until I saw started reading Michael Pollan books and saw his appearance on The Oprah Winfrey Show. During the episode I saw in which he detailed his food rules, the one that stuck in my mind was: “Eat all the junk food you want as long as you cook it yourself.” I don’t eat a lot of junk food. In fact, I grew up in a household without soda or a snack stash so I’m immune to vending machines. However, I do like my chocolate, salt and vinegar chips, and especially popcorn.
At the time, microwave popcorn was still a weakness despite knowing the dangers. It was so convenient and available in Costco sized packages that I made it frequently. Hearing Michael Pollan’s junk food rule resonated with me. I knew I probably shouldn’t have that microwave popcorn or any other popcorn as often as I did so I resolved to figure out how to creatively curb my kernel craze. Alas, truffle popcorn was born!
My husband and I invested in a bulk-sized package of popcorn, I purchased truffle salt, and we upgraded the quality of Pecorino Romano we typically bought. I set out to make a delicious treat we could enjoy on our occasional noche de cine (movie night). Because we’re both so busy that may happen once a month, if we’re lucky. That’s probably as often as Mr. Pollan would approve. However, I enjoy every deliciously laced butterfly or mushroom kernel of popcorn pleasure.
Thank you, Michael Pollan for triggering my favorite popcorn treat ever. I love you for it.
- 3 tablespoons canola oil
- 1/3 cup popcorn kernels
- 2 tablespoons unsalted butter, cut into small pieces
- ½ cup grated Pecorino Romano, Parmigiano Reggiano or other hard cheese
- 1/3 teaspoon truffle salt
- Freshly ground pepper, to taste
- In a 3-quart or larger pot, heat oil over medium-high for 2 minutes or until oil begins to shimmer.
- Add popcorn kernels carefully and raise heat to high.
- Cover the pot with a lid. After 1-2 minutes you will hear sizzling, shake pot vigorously over burner until kernels stop popping, about 2-3 minutes. Remove from heat.
- Lift the pot lid being careful of escaping steam. Dot the popcorn with butter pieces using a spatula to mix the popcorn and evenly distribute. The residual heat of the pot will melt the butter without wilting the popcorn.
- In the bottom of a large bowl, sprinkle 1/3 of the cheese, truffle salt and pepper, then add half the popped corn. Add another 1/3 of the ingredients and repeat on the top with the remaining ingredients.
- Serve while warm and enjoy!
- If you can’t tell if the oil is hot enough, drop in a kernel or two to test and it should pop.
- Substitute any myriad of flavored salts to vary the flavor.
- Drizzling truffle oil over the popped corn instead of salt will achieve mostly the same flavor.
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