Sat, Mar 28, 2020
What better to serve alongside your next French movie extravaganza than popcorn, the French way!
Makes 1 big bowl
You will need
- ½ cup/125 g unsalted butter
- 3 garlic cloves, crushed
- 3 tablespoon grapeseed oil (can be substituted with the following oils: avocado, canola, corn, olive, peanut, safflower, sunflower, or walnut)
- 1 cup/200 g popcorn kernels
- 2 tablespoons herbes de Provence*
- Celery salt to taste (can be substituted with ground dill seed, chervil or coriander)
Steps to follow
- Add the butter and crushed garlic to a saucepan over medium-low heat. Once the butter has melted and the garlic has released its aroma, remove from heat.
- Heat the oil in a large pot that has a fitted lid and add 3 kernels of popcorn.
- Place the lid on the saucepan and set over medium-high heat until you hear the kernels pop.
- Remove the popped kernels and add all remaining kernels to the saucepan, placing the lid back on.
- Over high heat, shake the pan until all kernels have popped.
- Place the popcorn in a serving dish
- Remove the crushed garlic from the butter and pour over the popcorn.
- Add the herbes de Provence and a generous helping of celery salt. Toss once more and season with additional salt to taste.
Source: Laura Calder, French Food at Home (page 14).
*If like me, you don’t have a ready supply of herbes de Provence, you substitute with the following mix
- savory (2 parts)
- thyme (2 parts)
- oregano (1 part)
- fennel seeds (1 part)
Blog post contributed by Nathalie from the Alta Vista Branch