Stovetop Popcorn with Garlic-Infused Black Truffle Butter, Parmesan and Dill

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Every now and then, at the end of a long week, I look forward to coming home to a quiet kitchen, and indulging in a bowl of popcorn for dinner.  The weight of the week begins to lift as I swirl the golden yellow kernels around in sizzling oil in a heavy-bottomed pan, setting the lid askew to allow steam to escape as I wait for the pop, pop, popping to begin.  The reward for my patience is a bowl full of delightfully light, airy kernels - a blank canvas just waiting to be painted in flavor. My go-to favorite features garlic-infused black truffle butter, finely grated parmesan cheese, dried dill weed and black pepper – the perfect combination of earthy, sweet, salty, spicy and bitter.   

Ingredients

  • ½ cup high-quality popcorn kernels
  • 1 tablespoons olive oil
  • 4 tablespoons Black Truffle Butter
  • 1 small clove of garlic, crushed with the back of a knife
  • ½ cup paremesan cheese, grated super-fine
  • 1 teaspoon of dried dill weed
  • Pink Himalayan sea salt, to taste
  • Fresh cracked black pepper, to taste
  • Red chili flakes, to taste (optional)

In a small saucepan over medium-low heat, melt the truffle butter.  As the butter begins to liquefy, add the crushed clove of garlic and chili flakes if being used.  Reduce heat to low and allow the garlic and chili to infuse the butter as you prepare the popcorn.  

Heat the olive oil and 1 popcorn kernel, over medium-high heat, in a large, heavy bottomed pot with a lid. As soon as the kernel pops, add the rest of the popcorn, moving the pot around on the stove to cover the kernels in oil.  Place a lid over the pot making sure not to seal it so steam can escape from the side, and quickly move the pot back and forth over the burner—until the popping stops.

Pour half of the popcorn into a large mixing bowl. Using a spoon, drizzle the popcorn with half of the butter mixture and sprinkle with half of the cheese, dill, and black pepper, tossing to evenly distribute. Repeat with the rest of popcorn. Season to taste with the Himalayan sea salt and serve immediately.