When Heidi Swanson won the vote as our next IHCC chef I had visions of quinoa patties running through my head. Without a doubt, the very first recipe I was going to share would be her Quinoa Patties, with a southwest twist. I had visions of those golden brown patties artfully arranged on a plate with some salsa and slices of ripe avocado. I bought all the ingredients.
Hours later, I was sitting on the back porch with the dog, enjoying the cool breeze, and realized it was the most glorious fall day. No way was I going to spend that gorgeous day inside making quinoa patties. Quick glance through Heidi's Super Natural Every Day and I nearly squealed with delight when I found this perfectly easy, and quick, recipe for Popcorn with Mustard, Thyme, Chives & Browned Butter.
Score! Mustard is one of my favorite ingredients so my interest was piqued. Bonus, I was also able to clean out my pantry a bit by using the last of my popcorn kernels and the last of my fresh herbs. I love it when a plan comes together like that!
So, here it is. A delicious popcorn recipe to share with your loved ones. Perfect to eat on the sofa while you're binge watching episodes of your favorite show. Browned butter is always a welcome addition with it's warm nutty flavor. The two tablespoons of Dijon mustard was just the right amount, leaving behind a subtle flavor of Dijon. To me, the star was the addition of the chives. I found myself searching for the bits that were heavy on the chives. Those bites were quite simply my favorite! A definite make again recipe!
Popcorn with Mustard, Thyme, Chives & Browned Butter
Adapted from Super Natural Every Day
by Heidi Swanson
Serves 4 to 6
4 tablespoons butter or extra virgin olive oil
3/4 cup popcorn kernels
1/3 cup butter
2 tablespoons Dijon-style mustard
sea salt, to taste
1 bunch fresh chives, minced
1 teaspoon fresh thyme
Heat the butter in a deep, heavy saucepan over medium heat. Add a few popcorn kernels to the pan and cover. Once they pop, add the remaining kernels and shake the pot until they cover the bottom of the pan evenly. Place the lid on the pan, leaving just a sliver of a crack, and shake intermittently while the popcorn pops, until there is a 5-second pause between pops. Remove the popcorn from heat and transfer all the popped corn to a large bowl, leaving any unpopped kernels behind.
In the meantime, melt the butter over medium heat and let it sizzle away until it has browned a bit and is fragrant. Whisk in the mustard and salt.
Pour one-third of the mustard butter over the popcorn and toss well, about 1 minute. Taste, and decide if you'd like more of the mustard butter, and add more if desired. (Note: I used all the mustard butter). Sprinkle with the chives and thyme and toss one last time. Serve in a large bowl for all to share.