For my first week joining in on The Food Matters Project, I was delighted to see the chosen recipe was for popcorn.
The hubster is taking a full-time, one year, very intense MBA program here in Milan so naturally there is a requirement for a lot of snacks in our home to keep him from dozing off while studying, working on projects, applying for internships, carrying out his marketing club president duties and on and on… He loves popcorn and I love to cook, so folks, we have a win!
Seasoned popcorn… a seemingly boring recipe, perhaps, but one with so many possibilities! I’ve been having a small love affair with a handful of ingredients lately so my mind went immediately to, “why not on popcorn?!”
The ingredients to this affair include lemon, garlic, flat-leaf Italian parsley and parmiggiano reggiano cheese. I know, scandalous.
I’ve used this quad of flavours recently on roasted vegetables, in pasta, in soup, and now on popcorn. I just can’t get enough.
For the full recipe and cooking instructions please go to Cookie + Kate, where Kate, our host for this weeks Food Matters Project recipe will have it detailed on Monday, Feb 13.
In addition to the instructions on her site, this is how I spun the recipe:
Lemon, Garlic, Parsley and Parmesan Popcorn
Mince 3 cloves of garlic and place into 1/2 cup extra virgin olive oil. The longer it sits the stronger (and better) it gets!
Finely chop 1/4 cup flat-leaf parsley.
Zest half to one whole lemon.
Finely grate 1/4 cup parmiggiano reggiano cheese, or any good grating cheese you have on hand.
Cook 1/2 cup popping corn per instructions.
Toss in the lemon zest, parsley and cheese and give another good stir.
Add salt to taste and get snacking!
This turned out wonderful. The fresh, zesty, and salty flavours combine to create a complete palate pleasing taste and this popcorn was gone in minutes.
Click here to see how all the other talented members of The Food Matters Project put their own twist on this recipe.
Happy Monday and happy snacking!