Monday, October 19, 2009
Popcorn with Rosemary-Infused Olive Oil
Rosemary-Infused Olive Oil is a staple in my kitchen. It is a great flavoring agent that can be used for dipping breads or vegetables or as a base of a salad dressing.
The herb Rosemary beyond being a flavouring-enhancer for certain foods, you may not be aware that rosemary extract has a long history of medicinal uses too. It has been used to treat a wide range of ailments, including stomach upsets, digestive disorders and headaches.
Popcorn is high in antioxidants, most notably, polyphenols – a group of natural plant chemicals that have a variety of health benefits. Polyphenols are the same group of compounds that give red wine, tea, olive oil, and chocolate their beneficial properties. In fact, the researchers found that the polyphenol content of good, old-fashioned popcorn rivals that of many fruits and vegetables.
This is a recipe from one of my favorite chefs Giada DeLaurentiis. If your tired of air popped popcorn or that terrible microwavable popcorn for sale in supermarkets, then you will love this recipe. The rosemary oil makes this version elegant and sophisticated. I love it with some fine sea salt.
3 Fresh Rosemary Sprigs (each 5" long) Or Dried Rosemary is fine
1/2 Cup PopCorn Kernels
4 Tablespoons Rosemary-Infused Oil (In a small pan combine the oil & Rosemary, cook over low heat about 5 minutes, let cool transfer to a 4 oz bottle & seal. Refrigerate up to 1 month).
I have an electric popcorn maker but all you need is a large, heavy pot. Stir in the kernels and 3 tablespoons of the rosemary infused olive oil. Cover and cook over medium-high heat until the kernels have popped about 3 minutes. Transfer to a large bowl. Toss with the remaining tablespoon of oil. Sprinkle with fine sea salt (optional) and serve. Enjoy!