It’s Valentine’s Day. This morning I’m suddenly disconnected from a Skype call with a friend, so I text: “Strange. I lost you and can’t get you back.”
I’m redialing her on Skype when I get a text from the guy I’d been seeing up until December: “What?”
Fortunately, he laughed when I explained what had happened. And I couldn’t stop laughing when I got my friend back on the line.
Perhaps I should feel lonely on yet another Valentine’s Day spent being single. But the sun is shining and it’s 75 degrees out, a friend from Michigan is flying in tonight for the weekend and lest we forget the good things in life, there is always popcorn.
I’ve made a lot of great popcorn in my day. When I worked at Somewhere Restaurant in New York, I suggested to the chef that she put the “bacon butter” we made for the fingerling potatoes on top the popcorn. Hell yeah.
For a while, this recipe has been my favorite way to make popcorn (except I put sugar on it instead of honey, because it’s less messy, and I add a teaspoon of cumin and a half teaspoon of dried ginger). It was my favorite anyway. Until I made this popcorn with truffle salt, sugar, black pepper and grated aged gouda. It was as good as it sounds. Consider it my Valentine’s Day gift.
Truffle & Gouda Popcorn
Pop 1/4 c. kernels in a pot with just enough oil to line the bottom
Take 1 T. butter and run it around the edges of the pot so it melts and then toss it into the finished pot of popcorn
Sprinkle with 1 t. sugar, toss
Sprinkle with 1/8 t. truffle salt and toss
Grate 1/4 c. gouda on top using a microplane so you get a nice, fine grate that melts quickly