Last year, Talley and I put together a collection of our favorite recipes for our families, and this was the first entry. It’s hardly a recipe, it’s more of a suggestion, but as simple as it is, it is one of my favorite things to eat. We ate it yesterday and if I have my way, we will eat it again today. We got this idea from the restaurant Elemental@Gasworks. They brought a bowl of it out when we ate there a couple years ago and it’s been on our regular rotation ever since. If you like truffle oil, give it a shot.
Popcorn with Truffle oil
2 Tbsp vegetable oil
1/3 cup popcorn kernels
fine sea salt
truffle oil, to taste – be sparing at first…
directions: Heat popcorn with 3 popcorn kernels in a heavy 3-quart saucepan over moderate heat, covered, until 1 or 2 kernels pop. Quickly add remaining popcorn then cook, covered, shaking the pop frequently until kernels stop popping, about 3-5 minutes. To avoid stale popcorn, try to vent the lid slightly as the corn pops – this will allow the steam to escape and and give you better textured popcorn
Transfer popped corn to a large bowl and sprinkle with very fine salt (we grind ours in a mortar and pestle to make it very fine) and then cautiously add truffle oil, stirring in and tasting as you go until you get the level you like. It’s potent stuff, so do be careful. You want the suggestion on the nose and an earthy taste, you probably don’t want it to dominate.