Tuesday, February 28, 2006








Not that I give a rodent's rear-end about the Oscars, but this popcorn recipe from Iron Horse Vineyards (they make some super fine bubbly) sounds tasty:

Chef Greenwald’s Oscar Night Recipe:

Parmesan and Herb Popcorn
To serve with Iron Horse 1998 Blanc de Blancs Oscar Night Sunday, March 5, 2006

¼ cup popcorn (freshly popped)
2 T. olive oil
1 T. unsalted butter
1 t. dried thyme
1t. dried savory
2 T. freshly grated Parmesan cheese

Melt oil and add butter. When foam subsides stir in seasoning. Immediately remove from heat and toss with popcorn.

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