Frenchified Popcorn

What better to serve alongside your next French movie extravaganza than popcorn, the French way!

Makes 1 big bowl

You will need

• ½ cup/125 g unsalted butter
• 3 garlic cloves, crushed
• 3 tablespoon grapeseed oil (can be substituted with the following oils: avocado, canola, corn, olive, peanut, safflower, sunflower, or walnut)
• 1 cup/200 g popcorn kernels
• 2 tablespoons herbes de Provence*
• Celery salt to taste (can be substituted with ground dill seed, chervil or coriander)
• Salt

Steps to follow

1. Add the butter and crushed garlic to a saucepan over medium-low heat. Once the butter has melted and the garlic has released its aroma, remove from heat.
2. Heat the oil in a large pot that has a fitted lid and add 3 kernels of popcorn.
3. Place the lid on the saucepan and set over medium-high heat until you hear the kernels pop.
4. Remove the popped kernels and add all remaining kernels to the saucepan, placing the lid back on.
5. Over high heat, shake the pan until all kernels have popped.
6. Place the popcorn in a serving dish
7. Remove the crushed garlic from the butter and pour over the popcorn.
8. Add the herbes de Provence and a generous helping of celery salt. Toss once more and season with additional salt to taste.

Source: Laura Calder, French Food at Home (page 14).

*If like me, you don’t have a ready supply of herbes de Provence, you substitute with the following mix

• savory (2 parts)
• thyme (2 parts)
• oregano (1 part)
• fennel seeds (1 part)

Source: SPICEography.com

Blog post contributed by Nathalie from the Alta Vista Branch