It was good, a revelation, even. I think I’d become so used to mediocre, oversalted popcorn that I forgot how good it can be. I started making popcorn to serve with cocktails, with some chopped fresh rosemary, sea salt and Parmesan cheese grated over the top. It’s even better with some cold champagne. Yum.
Now I can’t go back to the packaged microwave popcorn habit – it just doesn’t compare in flavor, plus I can skip the extra fat, sodium and artificial ingredients.
The only hard thing is that when the kids have been trained to get their popcorn exactly three and a half minutes after they ask for it, waiting for the stovetop stuff can be excruciating.
I was happy to find a brown bag microwave method in Whole Grains by Lorna Sass. Now the kids and the grown-ups share the popcorn love.
Rosemary Parmesan Popcorn
makes 12 cups
1/2 cup popcorn kernels
2 tablespoons melted butter
2 tablespoons chopped fresh rosemary
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sea salt, or to taste
3 tablespoons freshly grated Parmesan cheese
Add the butter, rosemary, pepper and salt to the popcorn and toss gently. Top with cheese and toss once more to blend.
Perfect wine pairing with a crisp, herbal Pinot Gris from Oregon or Argentina; or a chilled sparkling wine like Prosecco.
Microwave Brown Bag Popcorn
thanks to Janelle at Brown Bag Blues for the inspiration
2 teaspoons canola or peanut oil
Kosher salt, to taste
Toss the kernels with the oil in a small bowl. Pour into a plain brown paper bag and place on a paper towel on the microwave turntable. Cook on high for exactly 1 1/2 minutes. Or, depending on your microwave, listen carefully and stop the microwave as soon as the popping slows; not more than 2 minutes total.
Carefully open the bag and sprinkle with salt.