Truffled Popcorn Is the Ultimate High-Low Treat

This week, we’re spotlighting recipes from Cooking Like a Master Chef: 100 Recipes to Make the Everyday Extraordinary by Graham Elliot (Atria Books). Elliot oversees Graham Elliot Bistro in Chicago and stars on Fox’s popular culinary competition shows, MasterChef and MasterChef Junior.

Truffled Popcorn (Photograph by Anthony Tahlier)

By Graham Elliot

Truffled Popcorn
Serves 4
Prep Time: 5 to 7 minutes
Cooking Time: 2 to 3 minutes

Popcorn reminds me of the circus, carnivals, and the movies — and of being a kid. I started putting it on the table at the restaurant instead of bread, and wow! Instant hit. It’s less filling and sets the tone for the meal to come: “This is going to be fun!” I also get a kick out of pairing a food that costs about a nickel (popcorn) with one that can cost thousands of dollars a pound (truffles), and so this has become on of my signature dishes.

At Chicago’s Lollapalooza, we sell close to ten thousand bags of truffled popcorn in a single summer weekend. You can make this with melted truffle butter and save yourself a few bucks!

½ cup popcorn kernels
Corn oil, for stovetop popping (optional)
1½ tablespoons unsalted butter, melted
1 tablespoon truffle oil
1 ounce Parmesan cheese, finely grated (I use a Microplane for grating), about ¼ cup
2 tablespoons chopped fresh chives
2 teaspoons salt
1 teaspoon freshly ground black pepper

Pop the corn kernels in a standard hot air popper or in a covered deep saucepan with a little corn oil.

Transfer the warm popcorn to a large bowl and add the butter and truffle oil. Toss well to coat the popcorn with the butter and oil.

Add the Parmesan, chives, salt, and pepper. Toss well.

Transfer the popcorn to a brown paper bag or serving bowl. Serve immediately.

Reprinted with permission from Cooking Like a Master Chef: 100 Recipes to Make the Everyday Extraordinary by Graham Elliot (Atria Books).

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