This week celebrity chef Graham Elliot, who joins the Judges’ Table on Top Chef Season 14, is guest editing The Feast! Keep an eye out for exclusive recipes and tips straight from Graham, and Like The Feast and Bravo on Facebook so you never miss an update.
I always enjoy showing that food can be theatrical and not just something to fill you up. In this instance the popcorn replaces the predictable bread-and-butter that you would traditionally serve. By adding truffle oil and herbs, you take it to another level.
Truffled Popcorn (Serves 4)
Prep Time: 5 to 7 minutes; Cooking Time: 2 to 3 minutes
Corn oil, for stovetop popping (optional)
1 1/2 tbsp unsalted butter, melted
1 tbsp truffle oil
1 oz. (about 1/4 cup) Parmesan cheese, finely grated (I use a Microplane for grating)
2 tbsp chopped fresh chives
2 tsp salt
1 tsp freshly-ground black pepper
Directions: Pop the corn kernels in a standard hot air popper or in a covered deep saucepan with a little corn oil. Transfer the warm popcorn to a large bowl and add the butter and truffle oil. Toss well to coat the popcorn with the butter and oil. Add the Parmesan, chives, salt, and pepper. Toss well. Transfer the popcorn to a brown paper bag or serving bowl. Serve immediately.
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