Popcorn

I've done popcorn twice this month using this recipe from Simply Recipes.

INGREDIENTS

• 3 Tbsp canola, peanut or grapeseed oil (high smoke point oil)
• 1/3 cup of high quality popcorn kernels
• 1 3-quart covered saucepan
• 2 Tbsp or more (to taste) of butter
• Salt to taste

METHOD

1 Heat the oil in a 3-quart saucepan on medium high heat.

2 Put 3 or 4 popcorn kernels into the oil and cover the pan.

3 When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer. Cover, remove from heat and count 30 seconds. (Count out loud; it's fun to do with kids.) This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.

4 Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner. Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper). Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl.

With this technique, nearly all of the kernels pop (I counted 4 unpopped kernels in my last batch), and nothing burns.

5 If you are adding butter, you can easily melt it by placing the butter in the now empty, but hot pan.

6 Salt to taste.

Additional tips: From the comments section

a If you add salt to the oil in the pan before popping, when the popcorn pops, the salt will be well distributed throughout the popcorn.

b Fun toppings for the popcorn - Spanish smoked paprika, nutritional yeast, cayenne powder, chili pepper, curry powder, cumin, grated Parmesan cheese.

Yield: Makes 2 quarts, a nice amount for two people, or for one hungry one.

Kettle Corn

From Kitchn.

Makes 6 to 8 servings (About 10 cups)

What You Need

Ingredients
3 tablespoons oil, like coconut oil, canola oil, or other vegetable oil
1/2 cup corn kernels
1/4 to 1/2 cup white granulated sugar, to taste
1 teaspoon salt

Equipment
Baking sheet
Parchment paper
4-quart sauce pot with lid
Long-handled spoon for stirring

Instructions

1. Prep the Baking Sheet: Line a baking sheet with parchment and set it near the stove. You will pour the popped corn out onto this sheet to cool.
   
2. Warm the Oil: Pour the oil into the pot and drop three kernels of corn over the top. These three kernels will be your indicator for when the oil is hot. Cover with the lid and set over medium-high heat.
   
3. Add the Corn Kernels, Sugar, and Salt: When you hear one of the kernels pop, uncover the pot and pour in the rest of the kernels, sugar, and salt. Use 1/4 cup of sugar if you like slightly sweet kettle corn and more if you like sweeter. Quickly stir everything together to coat all the kernels and replace the lid.
   
4. Shake the Pan While the Popcorn Pops: Shake the pan occasionally as the popcorn starts to pop, and then more frequently and vigorously as the popping increases. Rest the pot on the burner every few seconds to maintain the heat.
   
   → Some wisps of steam toward the end of popping are normal — don't confuse this with smoke! However, if you smell smoke, stop popping and proceed with the next steps.
   
5. Remove from Heat When Popping Slows: Listen closely — when you hear the popping begin to slow, 1 to 2 seconds between pops, remove the pan from heat. Don't wait for every kernel to pop or you'll end up burning the popcorn; as soon as you think it might be starting to slow down, take it off the heat. Total popping time is about 2 to 3 minutes on my electric stove.
   
6. Pour the Popcorn Onto the Baking Sheet: When the popping slows, immediately uncover the pot and pour the popcorn on the prepared baking sheet. Use the long-handled spoon and your fingers to spread the popcorn into an even layer to cool and pick out any burnt pieces (there are always a few in every batch!).
   
7. Cool the Popcorn: Let the kettle corn cool for at least five minutes — the popcorn will crisp as it cools. Eat immediately or store in an airtight container for several days.

Recipe Notes

• Cleaning the Pan: Unless you have a Whirley Pop popcorn maker, I've found that you'll always get some burnt sugar on the bottom of the pan. This is normal. To clean the pan, follow these instructions.
  
• Kettle Corn with Other Sugars: Kettle corn is usually made with plain old white granulated sugar, but this shouldn't stop you from experimenting! Try any other granulated sugar, like turbinado or muscavado, or experiment with liquid sweeteners like honey and maple syrup.
  
• Unpopped Kernels: Look out for unpopped kernels, which can get stuck to in the clusters and give your molars a nasty shock when you bite down. This is a good candidate for this trick for separating out unpopped kernels.

Caulitflower fennel gratin

yield: 6

 

prep time: 15 MIN

 

cook time: 50 MIN

 

total time: 1 HRS AND 5 MINS

INGREDIENTS:

• 1 tablespoon olive oil
• 2 tablespoons minced garlic (the original recipe stated 2 teaspoon but I used tablespoons and quite liked it..:))
• 1 small fennel bulk (thinly sliced)
• 1 head cauliflower (cut into florets)
• 1/2 cup cooking cream light
• 1 cup cheddar (grated)
• 1/2 teaspoon fresh thyme
• 2/3 cups fresh breadcrumbs (I used sourdough bread to make these)
• 2 tablespoons parsley (chopped)

DIRECTIONS:

Preheat the oven to 200 C. Heat olive oil in a non-stick pan over medium low heat; add garlic and fennel. Saute until tender, about 3-4 minutes.

In a pot of boiliing water, blanch the cauliflower until tender. Add to fennel and garlic mixture. Cook an additional 4-5 minutes. Remove from heat; add cream and 1/2 cup of cheese and toss together. Season with thyme and salt and pepper where needed.

Pour into a lightly sprayed baking dish. Stir breadcrumbs and parsley together and sprinkle over cauliflower mixture. Top with remaining cheese. Bake for 20-25 minutes or until bubbly and brown

Cauliflower and Fennel Cazuela

You blanche a cauliflower cut into florets for 7 min., plunge in icewater and drain, then blanche a fennel bulb, trimmed of its fronds and cut in half, in the same pot of water, icewater, drain. Then you rub the fennel bulb halves with olive oil, salt and pepper and put under the broiler (or grill, weather permitting) for 5 to 7 min., then cut into 1/8 to 1/4-in. strips. Heat 1/4 c. olive oil in a large skillet and saute a thinly sliced onion for 10 min., add 4 cloves chopped garlic and cook slowly another 8 to 10 min. Add the blanched vegetables, salt and pepper, and cook slowly 15 to 20 min. Then add 1-1/2 c. heavy cream (!), 3/4 c. panko bread crumbs, 2 tsp. lemon juice, 3/4 c. grated Manchego cheese (!), 2 tsp. chopped parsley, 1 tsp. chopped fresh thyme, check seasoning, then set aside.

Then you make a bread crumb topping warming 1/2 c. olive oil in a saute pan, then add 10 cloves of sliced garlic (my cloves were so big I used 5), and cook 5 to 7 min. until garlic is "honey-colored." Then add 3 c. panko crumbs, salt and pepper, and cook for 7 to 10 min., taking care not to scorch the bread crumbs. Add 3/4 c. grated parmesan, 2 Tbl. chopped parsley, and 2 tsp. chopped thyme. Spread topping over vegetable mixture in a casserole (or individual cazuelas) and put in 400-degree oven for 15 to 20 min. Drizzle with olive oil and sprinkle chopped chives over top and serve.

Now this was really scrumptious, but what you taste is the cream and cheese and oil. The fennel and cauliflower I sampled during cooking were quite good, and presumably those flavors are somewhere in there. 

Cauliflower with Smoked Paparika ( Coliflor con Pimentón)

• From Serious Eats.
• 1/4 cup extra-virgin olive oil
• 3 garlic cloves, thinly sliced
• 1 small head cauliflower, cut into 1-inch florets
• 1 teaspoon smoked Spanish paprika (Pimentón de la Vera)
• 2 teaspoons sherry vinegar
• kosher salt and freshly cracked black pepper

Heat olive oil in 12-inch heavy-bottomed stainless steel skillet over medium-high heat until shimmering. Add sliced garlic and cook, stirring constantly, until garlic is light golden brown. Using slotted spoon or skimmer, remove garlic to small bowl and set aside. Add cauliflower to skillet and cook, stirring occasionally until fully tender and caramelized in spots. Remove from heat, add 1/2 teaspoon paprika, reserved garlic, and sherry vinegar (oil may spatter when adding vinegar—be careful). Stir to combine, season to taste with salt and pepper, transfer to wide serving dish, and sprinkle with remaining paprika. Serve with toasted or grilled rustic bread.

Stir-Fry Mushrooms and Bell Peppers

2 tablespoons olive oil
3 green onions, sliced
3 garlic cloves, minced
2 bell peppers, deseeded and diced (the colorful the better)
1 cup champignon mushrooms, sliced
1 tablespoon chinese rice wine
2 -3 tablespoons soy sauce
1 teaspoon sesame oil

1
Heat oil til really hot.
2
Stir fry onions (1 minute), then garlic (20 seconds).
3
Then add peppers and mushrooms. Stir-fry until it becomes a bit soft, (about 2 minutes).
4
Add the wine and soy sauce and continue to stir for 2 minutes.
5
When done, remove from heat and add the sesame sauce mixing it all together, and serve.