Not too long ago, I visited West End Bistro, one of Eric Ripert's restaurants. One of the options diners have is to order from the bar menu, a collection of small plates. Sliders, a cheese plate, and ahi tuna tartare are among the offerings. The dish that I found most memorable, however, was also the most simple, Truffled Popcorn with Shaved Parmesan. The combination of these flavors is both decadent and full of depth. I have since recreated this snack at home with great success.
This is a Whirley Pop. It pretty much makes the best popcorn ever. I pour about a tablespoon of truffle oil into the popper and then add the kernels.
It pop, pop, pops up in minutes.
Then, just drizzle a touch more truffle oil (you don't need much!). Shave some salty parmesan on top, as much or as little as you'd like. Top with freshly cracked black pepper.
Can you imagine snacking on handfuls of this, rather than that microwave stuff at your next movie night?
Truffled Popcorn with Shaved Parmesan
1 Tablespoon plus 1 teaspoon of truffle oil
1/3 cup popcorn kernels
1/4 cup shaved parmesan cheese
salt and pepper
Cook popcorn, using 1 Tablespoon of truffle oil, according to popcorn maker's factory instructions. Drizzle popped corn with 1 teaspoon of truffle oil. Sprinkle shaved parmesan on top. Season to taste with cracked black pepper and salt. Serve immediately!