go glam or go home

Tomorrow is one of my favorite nights of the year: Oscar Night! An avid moviegoer all year long, I relish in this annual celebration of Hollywood. I’m a complete sucker for all the glitz and glam, the speeches, the musical numbers; no matter how long it runs, I am totally enraptured from red carpet to final credits. To honor the occasion, I usually prepare an over-the-top celebratory meal, but this year we’ve opted for tasty spread of finger food instead. A bite of this, a morsel of that, along with a few cocktails, will be perfect while we settle in in front of the big screen. And how about this for an elegant nibble: hot, buttery kernels licked with a wisp of truffle and the salty bite of parmesan. Popcorn is truly transformed by this amazing umami goodness–it’s totally beguiling and absolutely addictive. Kind of like a movie star. Only the best for the best night of the year.

Parmesan Truffle Popcorn

 

When I was single in the city, there was many a night when I was happy to make a bowl of popcorn my dinner. Ridiculous, I know, but it was delicious, filling and certainly economical! But I never indulged in a bowl like this. Tossed with a sprinkling of salt and a dusting of parmesan, the truffle laced butter/oil takes this snack to another dimension. I prefer to use truffle butter instead of truffle oil–the flavor is fresher and more intense and there are actual bits of truffle throughout. And always go for white truffle instead of black–it is so much more fragrant and flavorful.

 

 

In a small saucepan, slowly melt the truffle butter with the olive oil over low heat until just combined. Give the pan a shake to emulsify and remove from the heat.

 

 

In a tall pot over medium heat, heat 2 tablespoons vegetable oil (I like to use canola) until shimmering. Throw a couple of corn kernels into the pot and when they pop, it’s time to add the popcorn. Pour in the kernels and cover. Shake the pot while the corn pops, until the popping slows, about 3 minutes. Turn off the heat. Pour the truffle butter/oil over the popped corn and toss thoroughly to coat.

 

 

Lightly sprinkle the popcorn with kosher salt and toss again. Pour into a large bowl and, using a microplane or hand grater, shave fresh Parmesan over the popcorn. Serve immediately.

 

Makes 4 quarts:

 

2 tablespoons vegetable oil

1/2 cup popcorn kernels

2 tablespoons truffle butter

2 tablespoons good quality olive oil

kosher salt

freshly grated Parmesan cheese, for garnish

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