Popcorn With Rosemary Infused Olive Oil Giada De Laurentiis Recipes

ROSEMARY-INFUSED OIL

Steps:

• Cook 1 cup olive oil with 5 or 6 rosemary sprigs in a small saucepan over medium heat, about 5 minutes. Remove from the heat and cool to room temperature. Transfer the sprigs to a bottle or cruet, then add the oil and seal. Refrigerate up to 1 month.

POPCORN WITH ROSEMARY INFUSED OIL

Steps:

• Stir in popcorn kernels and 1/2 cup of the oil in a heavy large pot; cover and cook over medium heat until kernels have poped, shaking the pot halfway through cooking, about 3 minutes.
• Immediately transfer the popcorn to a large serving bowl; toss the popcorn with the remaining 2 tablespoons oil.
• sprinkle with salt, to taste, and serve.
• Rosemary Infused Oil:Combine the oil with rosemary in a heavy small saucepan; cook over medium-low heat for about 5 minutes.
• Remove from heat and let cool to room temperature; transfer the sprigs to a 4-ounce bottle or crute; add oil and seal with lid; refrigerate for up to 1 month.

ROSEMARY INFUSED OIL

Steps:

• Combine the oil and rosemary in a heavy small saucepan.
• Cook over medium-low heat for about 5 minutes.
• Remove from the heat and let cool to room temperature.
• Transfer the sprigs to a 4-ounce bottle or cruet.
• Add the oil and seal the lid.
• Refrigerate for up to 1 month.

POPCORN WITH ROSEMARY-INFUSED OLIVE OIL - GIADA DE LAURENTIIS

Steps:

• In a large, heavy pot, stir the popcorn kernals and 3 Tbsp rosemary-infused olive oil. Cover and cook over medioum high heat until kernals have popped, shaking the pot halfway through cooking, about 3 minutes. Immediately transfer the popcorn to a large bowl, toss with 1 Tbsp rosemary-infused olive oil. Sprinkle w/ salt to taste & serve. Optional: While popcorn is popping on stove, bake 3 more sprigs of rosemary at 350 for about 3 minutes. Chop finely and toss it with the popped popcorn, olive oil & salt at the end.