cheese popcorn

Drizzled with generous butter melted and browned in the hot pot that popped the corn kernels. Heated through with the butter are spices and herbs chosen today just for this, cumin, coriander, piquin chile flakes (the hot tiny bird's eye type), oregano, salt and black pepper. Grated Parmigiano Reggiano distributed throughout and cooked 2 minutes in the microwave to melt the cheese onto the popcorn so that the grated cheese doesn't sink to the bottom.

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