Popcorn With Rosemary Infused Oil Food

ROSEMARY-INFUSED OIL

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.

ROSEMARY POPCORN

Steps:

• In a large pot, heat the corn and olive oil. Add the corn kernels. When the oil is very hot, the corn will start to pop. Shake the pot frequently to avoid burning. When the popping has stopped, the popcorn is finished.
• Transfer to a large bowl and season with salt, pepper, rosemary, and butter. Try to serve warm.

ROSEMARY-PARMESAN POPCORN

Steps:

• Stir the popcorn kernels and 1/2 cup of the Rosemary-Infused Oil in a large, heavy pot over medium heat. Cover and cook, shaking the pot halfway through cooking, until the kernels have popped, 8 to 9 minutes.
• Immediately transfer the popcorn to a large bowl. Add the Parmesan, salt and remaining 2 tablespoons Rosemary-Infused Oil; toss to coat.
• Combine the oil and rosemary sprigs in a small, heavy saucepan over medium heat. Cook until fragrant, about 5 minutes. Let cool to room temperature.
• Place the rosemary sprigs in a 16-ounce bottle or cruet. Add the oil and seal the lid. Use immediately or refrigerate for up to 1 month.

PECORINO AND ROSEMARY POPCORN

Steps:

• Line a sheet tray with parchment paper.
• In a small saucepan, gently warm 3 tablespoons olive oil over medium-low heat. Add the rosemary and gently pan-fry it until the "needles" turn light brown and crispy, 3 to 5 minutes. Remove the rosemary. Stem the rosemary, dropping the needles onto a paper towel. Discard the stems.
• In a large pot fitted with a lid, add the remaining 2 tablespoons olive oil. Turn the heat to medium. Add the popcorn kernels, then cover and cook, shaking the pot every 30 seconds, until the popcorn is popped, 4 to 5 minutes.
• Spread the popcorn in a single layer on the sheet tray. Season to taste with salt. Grate the pecorino all over the popcorn. Sprinkle on the fried rosemary needles. (For a more intense rosemary flavor, you can also drizzle on some of the oil the rosemary was fried in.) Toss and transfer to a serving bowl. Top with more grated pecorino.

ROSEMARY OIL

Steps:

• Put the oil and rosemary in a med saucepan and let simmer over a low heat until the rosemary gets crispy.
• Drain oil and pour through a coffee filter.
• Let it cool completely before you bottle it.
• I keep mine on the counter next to the stove because I use it all the time. If you don't think you'll use it that much, I suggest that you refrigerate it, or it will go rancid in about a month.
• BE ADVISED! SOME LOCAL HEATH DEPARTMENTS CLAIM THAT THERE IS A RISK WHEN MAKING HOMEMADE FLAVORED OILS.
• To help avoid any risk of illness I suggest that you treat this entire procedure like you are doing home canning. SANITIZE EVERYTHING THAT WILL COME INCONTACT WITH FOOD!
• I can't stress this enough. Botulism is nothing to mess around with. I have never had a problem with my flavored oils. Always smell them before you use them. If there is any doubt about the quality, TOSS IT! You can't be too careful.
• Be careful and enjoy.

SLOW COOKER ROSEMARY OR BASIL INFUSED OIL

Steps:

• Place the oil and the rosemary (or basil) in the insert of the slow cooker.
• Cook on high, uncovered, for 1 1/2 to 2 hours, then turn the cooker off.
• Allow the oil to cool for about 20 minutes, and then pour it through a sieve lined with a clean paper towel or paper coffee filter into a metal bowl.
• When the oil is completely cool, transfer it to a clean glass jar, cover and refrigerate for up to 1 month; after that the flavor may fade.
• The oil may cloud under refrigeration, but it will become clear again at room temperature.

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.

ROSEMARY, GARLIC & CHILLI POPCORN

Steps:

• Heat the oil in a saucepan over a medium heat, then fry the garlic, chilli and rosemary for 2-3 mins. Remove from the heat, set aside and leave the oil to infuse for 30 mins.
• Cook the popcorn according to pack instructions. Scoop the garlic out of the infused oil and discard. Toss the popcorn with the oil, then season and serve straightaway.

POPCORN WITH ROSEMARY INFUSED OIL

Steps:

• Stir in popcorn kernels and 1/2 cup of the oil in a heavy large pot; cover and cook over medium heat until kernels have poped, 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.
• Rosemary Infused Oil:Combine the oil with rosemary in a heavy small saucepan; cook over medium-low heat for about 5 minutes.
• Remove from heat and let cool to room temperature; transfer the sprigs to a 4-ounce bottle or crute; add oil and seal with lid; refrigerate for up to 1 month.