Frenchified Popcorn Recipe
From:
French Food at Home
, by
Laura Calder
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If you ever saw the movie The Gods Must Be Crazy, then you remember what strange things can happen when something from one culture suddenly falls from the sky into another. Popped corn, to us, is the snack of American movie theaters. But give a bag of kernels to a Frenchman …
INGREDIENTS
- 1/2 cup unsalted butter, more if you like
- About 3 garlic cloves, crushed
- 3 tablespoons grapeseed oil
- 1 cup popcorn kernels
- 2 tablespoons herbes de Provence
- Celery salt to taste
- Salt
INSTRUCTIONS
- Melt the butter with the crushed garlic, ever so gently, in a small saucepan. Remove from the heat and set aside to infuse.
- Heat the oil in a large pot. Add the popcorn, tossing to coat. Cover, and shake the pan over high heat until all the corn has popped. Remove from the heat.
- Pluck the garlic gloves from the butter and pour over the popcorn. Toss.
- Add the herbes de Provence and plenty of celery salt. Toss again. Season with regular salt to taste, and serve.
This recipe, while from a trusted source, may not have been tested by the CHOW food
team.
just made this didnt have fresh garlic used garlic powder(2tsp) and herb mix. pretty good very garlicy
mm this is good! i tried it minus the celery salt(don't have any)
I tried this recipe the other day. Wasn't a fan of the herbes de provence on my popcorn! 2 Thumbs down.
The French traditionally don't eat corn in any form, according to my French friends. They consider it fit for feeding to the pigs, nothing more. Too bad for them.
I love this recipe. Celery salt is the best! I do add the herbes de Provence to the butter to soften the herbs up and infuse the butter. Yum.
Mmmm, French popcorn
Morton's sells this tiny thimble-like container of popcorn salt which, as far as I'm concerned, is a total waste. If you like salt (and who doesn't?), I like to add Hawaiian or Maldon or even Trader's Sea Salt. I find it makes an incredibly delicious difference especially if you also use about 2TBL's of unsalted butter as well.
Christopher Columbus and the explorers that followed him took corn back to Europe. Though this would in no way predate the "true" native Americans, or peoples living in any of the Americas enjoying their corn, it certainly predates the "United States of America" and their history with popped corn.
Yea of course because corn is such a Mediterranean crop. You know those Greeks and Italians growing their fields of corn and then teaching the Pilgrims how to pop them.
Popping corn around the Mediterranean is probably older than the US habit. But always in a savoury way, without sugar. The latter is solely American.
I'd prefer shallots in the butter to garlic. I also suspect that the the sauteed garlic or shallots could be reserved for another dish.
Alternately, just use a pinch of onion powder.
Sounds great to me, but you need to put the herbes de Provence in with the butter, to bring out their flavor. I'm trying this tomorrow, if I can find a Provencal movie to rent.