A Matter of Taste

      

      After a day's work of chopping vegetables, smelling herbs and spices, tasting dishes in progress, lifting produce cases and rice sacks - I'm usually exhausted and rarely have the heart to dedicate myself to eating, let alone cooking, anything. Once I get the onion smell off of my hands and out of my hair, I savor the feeling of clean to such an extent that I prefer to not touch or be around food for long. 

      Which is why, this past week, as a matter of taste: I ate popcorn with chopsticks. 

      It was perfect, really - except that I ended up spilling much of the topping on Amy's pillow that I was propped up on while we watched Autumn's Joyous Discovery, subsequently defeating the getting-and-remaining-clean aspect.

      In a world of imitation butter and microwaves, stove top popcorn is perhaps a bit antiquated by many standards - but Lord knows that we could all benefit from slowing down for a moment. Standing in front one's stove for five minutes and then relaxing with a hot bowl of popcorn is a pleasure we should all welcome.

Here's to peace and taking the time; Happy Sunday, Pilgrims.

Stove Top Popcorn

1/3 c olive oil (or canola, grapeseed or butter)
1 c popping corn (white or yellow)

For the Topping
Mix these before adding to the popcorn.

1 1/2 t salt
1 t black pepper
1/2 c nutritional yeast (Optional, but delicious. Powdered buttermilk is great, too.)
1/2 t chipotle powder *

Process

      In a heavy sauce pan, heat the oil and a few kernels over medium heat. When the kernels begin to pop, add the rest. Put the lid on the pot, leaving only a sliver of breathing space for the steam. Shake the pot side to side a few times during the process to ensure that the un-popped kernels are on the bottom of the pan. Once the pops begin to have 5 second lapses, remove from heat and pour into a large bowl.

      Moving quickly, add the spices on the top layer of the popcorn. Shake the bowl to distribute the seasoning or gently fold the popcorn with a mixing spoon. You want to move quickly during this process while the oil is still on the surface of the popcorn which will cause the spices to cling to the kernels.

* Use any spice your palate is yearning for. Fresh dill and thyme are delicious, as is curry powder. Skip the nutritional yeast and black pepper if you're wanting something sweeter: combine 1/4 c maple or cane sugar with 1 t cinnamon.

Yields : a bowl for two
Prep time: 5 minutes
Cook time: 5 minutes

Pictures by Amy Pennington/Styling by Me