School is back is session - time to break out my handy bag of tricks for potlucks, parties, and snacks. Here's how this fantastic recipe joined my repertoire.....
I was at a pre-school reunion a few years ago, looking over the potluck offerings. The tamales were mighty fine...uh-huh, then there were the usual potluck offerings... But wait - what was this? A brown paper grocery bag, dotted with grease stains, full of this very, very, tasty-looking popcorn. It was covered with some golden-brown flakes, with flecks of dark sprinkled here and there.... I tasted a couple of kernels - it was unbelievably good. Next thing you know, I was standing there, cramming fistfuls of it into my mouth, unable to stop, unable to show the slightest bit of self-control. What on earth was in that popcorn?
Eventually, I paused long enough to make inquiries. It went something like this: "Does anyone (smack, gobble, chew) know who made this (chomp, lick, snarf) amazing popcorn?"
Ry and Mandalyn, parents of Moonoka, had made the popcorn, and they told me how to do it. The ingredients? Generous amounts of olive oil, nutritional yeast, Oregon pink salt, and a few judicious pinches of fine pieces of dulse (an edible seaweed).
A word about yeast: Nutritional yeast (which is NOT the same thing as brewer's yeast) is a remarkably tasty substance; it tastes like the cheese mix packet that comes in boxes of mac and cheese. (Come on, 'fess up - you've licked out a few of those, right?) Even more amazing is its nutritional profile; in addition to generous amounts of protein and fiber and numerous minerals, it offers whopping amounts of B vitamins. One 2 TB serving contains 640% recommended daily amounts of Thiamin (B1), 280% of Niacin, 480% of Vitamin B6, 60% of Folic Acid (pregnant women take note!) 133% of vitamin B12... I mean, it's astounding!
I went home and followed their outlines, and I was easily able to make popcorn just as tasty as the prototype at the potluck. Since that time, I have made it for morning snacks for Kindergarteners, party snacks for every grade, potlucks, Christmas gifts, cocktails.... there is no end to the applications for this delicious and nutritious treat. The other amazing thing is that it has universal appeal; this is not just something that "Berkeleyer-Than-Thou" children enjoy - this is something that every single person I have encountered finds utterly delicious. It has become my "go-to" potluck offering.
This popcorn has come to be considered "Christine's Popcorn," and our daughter asks for it for every occasion. However, ahem - props really go to Ry and Mandalyn.
What they gave me is not really a recipe, it's a guideline. So I'm going to pass it along to you the same way it was given to me.
"Cheesy" Party Popcorn with Nutritional Yeast
Special Equipment: a heavy 4 quart (or larger) dutch oven with close-fitting lid
or a popcorn maker (If your pan is smaller, make less popcorn)
Popcorn:
2 TB high smoke-point oil, such as peanut or sunflower, or in a pinch, medium smoke-point oils such as canola
2/3 cup popcorn kernels
To Season:
plenty of olive oil - at least 1/4 cup
pink mineral salt or sea salt
nutritional yeast (NOT Brewers' Yeast)
Dulse sea vegetable particles (optional)
1. Pour the 2 TB of cooking oil into the Dutch oven. Add the corn kernels, cover, and turn the gas heat to the highest setting. (If using an electric stove, you may wish to choose a slightly lower setting, and monitor the corn closely to prevent burning.)
2. Wearing heavy oven-mitts, grab the handles of the Dutch oven with your fingers, clamp on the lid at the same time with your thumbs, and shake-shake-shake the pan. Repeat this frequently, first side to side, then back and forth, to prevent the kernels from burning before they pop.
3. Continue to shake the pan frequently, until the popping has slowed way down. Turn off the heat/remove from the electric ring, and let it finish popping with the lid on. Meanwhile, gather your seasonings.
4. Spoon the popped kernels into a very large bowl or an 8 quart stockpot, being careful to leave as many of the unpopped "old maids" behind.
5. Drizzle the hot popcorn VERY generously with olive oil, then stir and toss to coat all the kernels. Make sure that they are well coated; you will need plenty to get all the yummy coatings to stick.
6. Sprinkle with salt, and stir/toss well. Taste it; does it need more salt? If so, repeat until just right.
7. Now add a generous spoonful of the nutritional yeast. Stir/toss, and repeat as necessary. When you have enough yeast on there:
8. Sprinkle a few generous pinches of dulse (optional) over it, and stir/toss again.
9. Devour!
Notes from Christine: Nutritional Yeast is readily found in the bulk sections of health-food stores and well-stocked grocery stores, by the pound. The optional dulse, which also contains many fine micro-nutrients, is typically available in the same venues, often in small baggies.
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