Pizza Popcorn with Traina Sun Dried Tomatoes
When I first stared Farm Girl Chef, I worked a lot with younger children. For an entire summer I led cooking lessons for the Linden Girl Scouts and a group of girls in Lodi. I was always searching for kid-friendly flavors that I could turn into creative dishes.
Pizza is a favorite among kids, without a doubt. I came across this recipe for pizza popcorn when I was watching one of my favorite Food Network stars, Giada. This recipe pairs perfectly with Traina Home Grown Sun Dried Tomatoes in Oil.
To make the recipe, I first start with softened butter. It is extremely important that the butter is room temperature. It ensures that all of the flavorful components will combine into a homogenous mixture.
With the help of a food processor, I add sun dried tomatoes, garlic, parmigiana cheese, oregano and salt to my butter. I let the mix combine by pulsing the blade. Then, I heat the mixture in a small saucepan over the stove.
Meanwhile, I make fresh popcorn with just oil and popcorn kernels. It is so simple, yet many are daunted by the task. In a large stock pot, heat the oil. It should be just enough oil to coat the bottom of the pan. When the oil is hot, add in the popcorn kernels. Place the lid on the pot off-center. You want to allow the steam to escape. Constantly move the pot in a swirling motion. The kernels can burn very easily so you want to use extra caution. The final step is to coat the popcorn in the melted butter.
This recipe does not hold up well when made in advance. However, the butter can be made ahead and the kernels can be posed just before serving. When ready to eat, bring the two together.
This recipe has been adapted from Giada DeLaurentiis.
4 tablespoons unsalted butter, at room temperature
1/4 cup sun-dried tomatoes in oil, drained well
1 clove garlic, smashed
1/3 cup popcorn kernels
1 tablespoon grapeseed oil
2 tablespoons grated Parmigiano-Reggiano
3/4 teaspoon dried oregano
1/2 teaspoon kosher salt
In a food processor, puree the butter, tomatoes and garlic until it forms a smooth paste. Heat a small saute pan over medium heat and add the butter mixture. Heat the butter until melted down and fragrant, about 3 minutes. Keep warm.
Heat a large saucepan over high heat. Once hot, add the popcorn kernels and oil, and shake the pan to coat the kernels in the oil. Cover and continue to cook over high heat until the kernels begin to pop. Shake the pan once again and reduce the heat to medium-high. Continue to cook until the popping slows dramatically, 1 to 2 minutes.
Pour the popped popcorn into a large bowl. While still warm, add the flavored butter, cheese, oregano and salt. Toss to coat, and then serve.