Après Eats: Stove Top Popcorn

Well, let’s just say I have failed miserably at my “weekly” food posts for after ski fun. I currently have just one recipe up. If you don’t know about my actual cooking skills, you’ll find out later in this post and totally understand why I am not cooking all the time. It’s dangerous. And I know what you’re thinking – popcorn? But literally you need to know how to do this. Someone told me they’ve never eaten it this way and I almost fainted. I don’t eat bagged popcorn anymore, in fact, I don’t even have a microwave! This bowl of white gold is for those oh-so-exhausting days when you get in after dark, icicles on your beard or in your nose hairs and you just sit in your thermals watching Netflix, falling asleep on the couch by 9:00 pm. Or any other day for that matter, you’ll probably still fall asleep at 9 watching Netflix, anyway. Here’s an après snack.

You’ll Need:
Vegetable or Coconut Oil (I don’t recommend olive oil due to the low heat index)
Popcorn Kernels
Salt (optional)
Butter (optional)
A large bowl

I don’t have measurements for this. It’s popcorn.

The Basics
Get a medium to large pot that has a lid. Pour enough oil to fully layer the bottom, and turn your burner on. 6.5 on the dial will do fine, medium-high. Do not turn this on high, I repeat, do NOT turn this on high. I have forgotten about making this and walked into the kitchen and lifted up the lid to a pot of flaming oil. I like to test the heat and put one kernel in. The oil should just cover the kernel, just – a little less is fine. Cover with lid, and don’t go far. In a minute or two, that kernel will pop – you’ll hear it hit the lid. The oil is ready. Layer the bottom of the pot finely with kernels and cover immediately. When I say finely, do not double layer the kernels! 10 popcorn kernels doesn’t seem like much, but omg I have set you up for panic, as you put a lot of kernels in because “finely” didn’t seem like enough, and there’s WAY too much popping and it’s overflowing the pot like at the movie theater. You’ll get used to how much you need per the size of the pot you use. Once the popping mess has slowed down, pour popcorn in to the large bowl.

It’s delicious without adding anything, hot out of the pot. Salt makes it heavenly. Add butter and you’re going to need wet-naps.

Get Funky
Garlic salt, anyone? Cheddar cheese powder? Go ahead and get funky, try what you like. You literally can’t mess this up.

Give It as a Gift
I know people who have gone this far. Lay your popped corn out on wax paper and spruce this ish up with melted chocolate and peanut butter chips, or crushed candy canes and white chocolate, or oreos, caramel or any other absolutely wonderful thing you can melt (or sprinkle on to melted confections) and let harden into chunks on the popcorn. People literally pay $20+ for this in the city. You will make all your friends fatter for the holidays. And yourself. Done and done.

#apreseats

Après-Eats: Stove Top Popcorn

Well, let’s just say I have failed miserably at my “weekly” food posts for after ski fun. I currently have just one recipe up. If you don’t know about my actual cooking skills, you’ll find out later in this post and totally understand why I am not cooking all the time. It’s dangerous. And I know what you’re thinking – popcorn? But literally you need to know how to do this. Someone told me they’ve never eaten it this way and I almost fainted. I don’t eat bagged popcorn anymore, in fact, I don’t even have a microwave! This bowl of white gold is for those oh-so-exhausting days when you get in after dark, icicles on your beard or in your nose hairs and you just sit in your thermals watching Netflix, falling asleep on the couch by 9:00 pm. Or any other day for that matter, you’ll probably still fall asleep at 9 watching Netflix, anyway.

You’ll Need:
Vegetable or Coconut Oil (I don’t recommend olive oil due to the low heat index)
Popcorn Kernels
Salt (optional)
Butter (optional)
A large bowl

I don’t have measurements for this. It’s popcorn.

The Basics
Get a medium to large pot that has a lid. Pour enough oil to fully layer the bottom, and turn your burner on. 6.5 on the dial will do fine, medium-high. Do not turn this on high, I repeat, do NOT turn this on high. I have forgotten about making this and walked into the kitchen and lifted up the lid to a pot of flaming oil. I like to test the heat and put one kernel in. The oil should just cover the kernel, just – a little less is fine. Cover with lid, and don’t go far. In a minute or two, that kernel will pop – you’ll hear it hit the lid. The oil is ready. Layer the bottom of the pot finely with kernels and cover immediately. When I say finely, do not double layer the kernels! 10 popcorn kernels doesn’t seem like much, but omg I have set you up for panic, as you put a lot of kernels in because “finely” didn’t seem like enough, and there’s WAY too much popping and it’s overflowing the pot like at the movie theater. You’ll get used to how much you need per the size of the pot you use. Once the popping mess has slowed down, pour popcorn in to the large bowl.

It’s delicious without adding anything, hot out of the pot. Salt makes it heavenly. Add butter and you’re going to need wet-naps.

Get Funky
Garlic salt, anyone? Cheddar cheese powder? Go ahead and get funky, try what you like. You literally can’t mess this up.

Give It as a Gift
I know people who have gone this far. Lay your popped corn out on wax paper and spruce this ish up with melted chocolate and peanut butter chips, or crushed candy canes and white chocolate, or oreos, caramel or any other absolutely wonderful thing you can melt (or sprinkle on to melted confections) and let harden into chunks on the popcorn. People literally pay $20+ for this in the city. You will make all your friends fatter for the holidays. And yourself. Done and done.

#apreseats

Après Eats: Potato Bacon Corn Chowder

Let’s set the scene: It’s Sunday evening and you just skied hard – 8 am wake-up for a failed attempt at first chair, lunch and then a couple more before it got too dark and cold. You’re still hungover from Saturday shenanigans, where you got to carried away buying pitchers for all your snow-friends at the bar. It’s not like the days when you were 18 21 and can bounce back at the crack of dawn anymore. You think your pounding booze-headache burned off during the full day on the mountain, but you just can’t keep sipping that hot cocoa with a heavy splash of rum – more like a small waterfall of rum – to make you feel just that much better. Your body is finally warm and pupils search under heavy-eyelids to find Valhalla on Netflix; your girlfriend on the far end of the couch is feeling just about the same, and a buddy on the sofa with a beer in his hand, seems to sink deeper into the couch than you. Here’s a killer après eats recipe.

What’s on the stove? Potato. Bacon. Corn Chowder. Potato Bacon Corn Chowder. PotatoBaconCornChowder. It’s like that stupid “Puppy Monkey Baby” SuperBowl commercial – mix 3 things and get something great (oh my God, the advertisement worked). It’s the perfect combo of belly-filling, good-tasting lounge-inducing food.

soup

Here’s what you need:

  • 1 can (12 oz) evaporated milk (don’t get fat-free, no diets on the mountain)
  • 1 can (14 oz) creamed corn
  • 1/2 lb bacon (I put 3/4 lb because, bacon)
  • 1/4 cup chopped onion (tip: 1/4 of an actual onion)
  • 5 medium Yukon Gold potatoes, peeled and cubed
  • salt & pepper to taste (can’t go wrong with garlic salt)
  • Optional: pinch of flour to thicken as desired

Prep this the night before and you don’t really have to work.

  1. Throw potatoes in the pot, add water to cover. Bring to a boil, and then reduce to medium heat and cook, uncovered, for 15 minutes. Stir here and there.
  2. In the meantime, cook bacon, sauté onion and open condensed milk and creamed corn cans (sauté onion in bacon grease at your own risk – I got another pan dirty).
  3. Drain potatoes, but keep 1 cup of the potato water!
  4. Throw in corn, milk, spices and potato water back into pot and simmer until heated through, then chop/rip up bacon into smaller bits and throw that in along with your sautéed onion. Give it a stir.
  5. Optional: If you want a thicker chowder, sprinkle a little bit of flour and mix in – give it time to simmer and actually thicken before adding more. Less is more!

This much should serve about 6. That’s just enough to divide between 3 enormous bowls, not finish and fall asleep on the couch with. Cheers!

#apreseats