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Steven Dolby was born in Rotherham, England 1974. Even from a young age Steven enjoyed artistic pursuits like creating original artwork and music. However he lacked even a basic knowledge of food and cooking techniques until he was 21 years old. At this stage his passion for all things culinary was ignited as he began to train with chefs in restaurants first in England, then around Europe. Steven has since moved to the united states and began to explore the cuisine of the Americas. His mentor won his first Michelin star in 2012 he currently lives in Atlanta, GA with his wife. Steve Dolby has been cooking professionally in restaurants for 17 years.

Thursday, January 8, 2015

Rosemary & Parmesan Popcorn by Steven Dolby

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(Serves 2 people)

3 Large sprigs of rosemary (finely Chopped)
1/4 Cup olive oil (for rosemary & garlic)
1 Garlic clove (minced)
1 Tbsp olive oil (for dried corn kernels)
1/4 Cup dried corn kernels
Salt (to taste)
1/4 cup grated Parmesan
1 Tbsp olive oil (for popcorn)


To a pan, add olive oil, finely chopped rosemary and garlic.
Cook for 10 minutes. Then set aside.
Now, take a pot and add olive oil. Coat the pan evenly with oil. Cook on medium heat.
When the oil is hot, add the corn kernels and wait for the pop. Shake the pot from time to time.
When the popping slows, take the lid off and transfer the popcorn to a bowl.
Add rosemary oil, a pinch of salt, grated parmesan cheese and a drizzle of olive oil. Stir well.

Serve around snack time.

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