Welcome foodies

Well, I thought for my first post in this novice gourmand's cooking blog I better include a recipe with at least one of the herbs implicated in my attempt at a blog name. So here goes, everybody, ready? Let's dive in together...

There are some flavor combinations I just can't get enough of. Lemon and garlic happen to be one such combination. Throw in some parsley and it's amazing on, um, food. Pretty much all food. So when I discovered a lemon oil at my market's fill your own oil station and a sale on parsley? Yes please.

A friend invited me over to her house this afternoon for a dissertation chat but as i wiled the morning away on my new (decade old) treadmill, i realized i'd run out of time to go to the store. Never fear; i decided to wing it out of the pantry and simply throw my number one combo on some popcorn for a snazzy snack. My dad always made delicious popcorn on the stove when i was growing up, so this dressed up version is an ode to him.

Parsley Popcorn

Start by heating 3 TBS of oil* in a large, heavy bottom pan over medium high heat. Do take care with the heat and using a suitable pot, my first attempt as a 12 year old (with dad advising on the phone) ended in a wee little kitchen fire. Drop three kernels into the oil and cover with the lid slightly askance; pour an additional 1/2 cup of kernels out and set aside.

* tasty lemon oil in this case but just use canola or regular olive oil if you don't have lemon oil and throw some extra zest in the topping

 (More popcorn advice from my dad? Go for the good stuff - apparently he broke a crown on cheap, generic popcorn once)

When the test kernels have popped you know your oil is hot enough and can pour the remaining 1/2 cup of kernels into the pot. Leave the lid off kilter to allow steam to escape and shake up the kernels every few minutes as the kernels continue to pop. When 2-3 seconds are elapsing between pops you're all set (just don't make the mistake of remarking, "oh, like the microwave popcorn rule?" to my dad who may then grouse at you: "you know, it used to just be the popcorn rule"). Remove from heat and pour into a large mixing bowl.

(popping on the stove - unlike microwaving - usually yields few if any unpopped or burnt kernels. Win.)

Prepare your lemony, garlicky, cheesy, herby topping:

(topping time: shredded pecorino romano, lemon zest, butter, parsley, garlic powder, salt and pepper)

Mince parsley very finely, aiming to yield about 3 TBS of mince. Microwave 2 TBS butter until melted and zest half a lemon into the butter (that measuring cup hiding in the back contains the butter and zest)

Drizzle 1/3 of the butter over popcorn, toss in 1/3 of the parsley, and sprinkle with pecorino romano (mine's in the giant tub - bless you Costco), garlic powder, salt, and pepper. I didn't think of it at the time but lemon pepper would also be a delicious addition. Mix popcorn with a large spoon and repeat until you're out of topping.

Next time i would probably heat the butter in a small skillet and add finely minced garlic, zest, and the parsley right in to eliminate having to do so much mixing in the bowl. All in all quite tasty and easy though; enjoy!

(soon to be devoured)

[EDITOR'S UPDATE: I did make this again, and i followed my heart in heating the butter up in a small sauce pan, adding a generous sprinkling of garlic powder, lemon zest and a little lemon juice, heating until the butter melted and adding the parsley after removing from heat. It was indeed even more delicious and less labor intensive in the bowl. I also found the flavor deepened such that i only needed 1-2 TBS of cheese - less - and the tastes really popped]