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Hi, I'm Molly.

Welcome to my food blog and try not to lick the screen. 

My favorite question to ask people is, "what is your death row meal?" Mine is pumpkin ravioli in a sage cream sauce from Girasole. Or pizza.  Or nearly anything from täkō.

Photo: Randi Voss Photography

Cacio e Pepe Popcorn

Cacio e Pepe Popcorn

Cacio e Pepe pasta seems to be all the rage these and for good reason. It’s pasta, cheese, and pepper. What’s not to like'? But if you don’t want to down a bowl of pasta for your next Netflix binge, this recipe for cacio e pepe popcorn is quite lovely.

Ingredients and Instructions

  • 1/3 - 1/2 cup popcorn kernels

  • 1/3 cup freshly and finely grated Parmesan cheese

  • 1/2 teaspoon freshly ground black pepper

  • 1/2 teaspoon table salt

  • 2 tablespoons Ghee (clarified butter)

Add 1 tablespoon of ghee to a large pot and fire up your burner. When the ghee has melted, add your popcorn kernels to the pot and give the pot a swirl so that everything is coated. Put the lid on the pot and let the popping begin.

While the kernels are popping, thinly coat a large spoon with the remaining ghee. This is a much better method than pouring melted butter on the popcorn because it allows for even distribution of the butter.

 The real stuff.

The real stuff.

Once it sounds like the popcorn is just about done popping, remove the lid and look out for flying popcorn.

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 You’re going to stir the cooked popcorn with you buttered (gheed) spoon as you sprinkle in the in the salt, pepper, and cheese. Once it looks like everything is evenly coat, eat immediately while it is still warm.

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The Perfect Manhattan

The Perfect Manhattan