POPCORN WITH PARMESAN AND PECORINO
Provided by Giada De Laurentiis
Time 10m
Yield 4 to 6 servings; about 8 cups
Number Of Ingredients 4
Steps:
- Pop the popcorn using a large, heavy pot with a tight-fitting lid or a popcorn maker.
- Coat the bottom of the pot with vegetable oil and heat over low heat. Drop in 1 kernel of corn and when it pops add the remaining corn, cover and shake pan. Continue to shake pan until all the corn has popped, being careful not to burn.
- Place the popped popcorn in a large bowl. Drizzle with the melted butter and sprinkle with the cheeses. Toss gently to combine and serve immediately.
ROSEMARY-INFUSED OIL
Provided by Giada De Laurentiis
Number Of Ingredients 0
Steps:
- Cook 1 cup olive oil with 5 or 6 rosemary sprigs in a small saucepan over medium heat, about 5 minutes. Remove from the heat and cool to room temperature. Transfer the sprigs to a bottle or cruet, then add the oil and seal. Refrigerate up to 1 month.
TILAPIA WITH PURPLE POTATO CRUST AND CHIVE ROSEMARY OIL
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- Place the fish fillets on a work surface and season with salt and pepper. Top each of the fillets with enough slices of potato to completely cover the surface of the fish, overlaying the potatoes like shingles. Sprinkle the potatoes with a bit more salt and pepper, and the 1 tablespoon rosemary leaves.
- Heat a large, oven-proof skillet over medium-high heat. Add the olive oil and the butter. When the butter is melted and the oil is hot add the fish, potato side down. Place the skillet in the oven and bake until the fish is cooked through, about 15 to 17 minutes.
- Meanwhile, combine the extra-virgin olive oil, chives, the remaining 1 tablespoon rosemary, salt and pepper in a small bowl.
- To serve, place the fish on serving plates, potato side up. Drizzle the fish and the plate with the chive oil. Serve immediately.
CALABRIAN CHILI POPCORN
Provided by Giada De Laurentiis
Time 5m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Heat a Dutch oven over medium-high heat. Add the oil and the popcorn kernels and cover the pan. Cook, shaking occasionally, until the kernels have popped and the popping has slowed to 1 or 2 every second or so. Pour the popcorn into a large bowl. To the hot pan, add the butter and swirl until melted. Add the chili paste and stir to combine. Drizzle the mixture over the popcorn and toss well to coat. Season with the salt and serve.
ROMAN POPCORN
Provided by Giada De Laurentiis
Time 25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a small saucepan over low heat, heat the olive oil with the butter and garlic until the butter is melted. Set aside and allow to steep for 5 minutes, then discard the garlic clove.
- Heat the vegetable oil in a 3-quart Dutch oven over medium-high heat until the oil dances in the pan. Add the popcorn kernels, cover with a lid and cook, shaking the pan every couple minutes to prevent burning. When you begin to hear popping, lower the heat to medium and shake the pan every 30 seconds until there are very few pops left in the pan. Empty the popcorn into a large bowl; you should have 6 to 8 cups of popcorn. Toss with the garlic-butter mixture, the Parmesan and Pecorino, and the pepper and salt.
POPCORN WITH ROSEMARY INFUSED OIL
Steps:
- Stir the popcorn kernels and 1/2 cup of the oil in a heavy large pot Cover and cook over medium heat until the kernels have popped, shaking the pot halfway through cooking, about 3 minutes Immediately transfer the popcorn to a large serving bowl Toss the popcorn with the remaining 2 tablespoons oil Sprinkle with salt, to taste, and serve.
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