Before we begin, I would like to first state clearly and for the record that truffle oil has no relationship with the truffle itself-I know this.
Truffle oil is made with extra virgin olive oil (usually) and something labeled as “truffle essence”. There are no actual truffle’s in the ingredients. “Truffle essence” is a chemically engineered aroma which works by pushing your taste buds into umami overdrive so you are tricked into thinking that you are ingesting truffles, sadly however, you are not. Having had the luxury to taste an actual truffle I know this oil is at best an odor impersonator (“Smells like…”) I know this and I don’t care. In the end it tastes good and since I don’t have the sort of disposable income that might allow me to shave thin slices of truffle over my homemade popcorn I am going to drizzle that “truffle essence” over every last kernel.
“Truffled” Rosemary Sage Popcorn
½ cup organic popcorn kernels
two sprigs rosemary
6-8 fresh sage leaves
white truffle oil (you decide how much I usually end up using 2 tablespoons)
extra virgin olive oil about 1/4 cup
*Note: You will need a HEAVY bottomed pot, preferably cast iron with a secure fitted lid.
In a heavy bottom pot with a secure fitted lid (enameled cast iron works great for this) heat ¼ cup of extra virgin olive oil on medium high. (You may need more oil, but don’t want to use too much, just make sure there is a thin layer completely covering the bottom of the pot) When the oil is hot but NOT smoking (about a minute) drop in the rosemary and sage and fry for 30-45 seconds, remove completely and place onto a paper lined dish. Next drop 3 kernels of organic popping corn into the pot and cover with the lid. You are waiting for these to pop (this lets you know the oil is hot enough) once they are popped add the rest of the kernels and cover tightly. Shake the pot (use your oven mitts!) over the heat until the popping slows and remove immediately from heat. (This will vary depending on your stove; it usually takes me about three minutes)
Season with salt and freshly ground pepper to taste (YOUR taste, this is very personal so I won’t tell you how much salt and pepper to use) next drizzle the truffle oil, drizzle a little or drizzle a lot, again it’s up to you, I usually use about two tablespoons. Next crush the fried herbs and mix thoroughly into the corn. Serve immediately….enjoy!