I visited St. Louis for a conference last week and had some great popcorn for a healthy snack. I did my best to replicate it at home. Parmesan is one of Sam's favorite things. When I told him I would be making this, he said, "That sounds good. But I didn't think you liked Parmesan that much."
2-3 T. corn oil
3/4 c. unpopped popcorn
2 T. extra-virgin olive oil
2 tsp. rosemary, ground fine in a mortar and pestle
1/3 c. grated parmesan
1 tsp. salt
1 tsp. fresh ground pepper
In a prep bowl, combine the rosemary, parmesan, salt and pepper, cover the bowl and shake well for even distribution.
Heat corn oil over high heat in a large, light weight fry pan -- covered -- with three kernels of popcorn. When the three kernels have popped, add all the rest of the popcorn at once and shake until all kernels have popped. Usually, that's after two to three seconds go by between pops.
If you can release some of the steam by slightly lifting the lid while the popping is going on, without sending kernels all over the kitchen, do it, because this makes the most tender kernels possible.
Pour out into a wide bowl and drizzle the olive oil over all, tossing well to coat. Then sprinkle the cheese mixture over all and toss well to coat.
Eat immediately, but once cooled can be stored in a tightly covered container for a day or two before its too stale and you just have to feed it to the chickens.
Don't try to mix honey and chia seeds in the truck, but if you do, bring a wet rag. Running with thousands of people in the stockyards makes you feel at one with the cattle. Some men wear chaps and they are not cowboys. At the 8-mile mark, you can hear people unload their psychological burdens whether you want to or not. No matter how many hills you train it is impossible to prepare for the Main Street bridge incline, although, in a pinch, singing loud and off-key can help. After crossing the finish line, even though you are milling among thousands, you can still run into the man who is remodeling your bathroom. The wedge-shaped finisher's medal does not appear to be something you should wear on the way home, in case your airbag goes off.
16 bits of cheddar cheese (cut about 1/4 inch thick, 1/2-inch wide and 1 1/2 inch long)
Warm milk with butter until butter melts. Set aside. Pour yeast over water and let stand until softened and moist, about five minutes. Check temp of milk and butter (make sure its lower than about 100 degrees, but still warm) and stir into yeast mixture. Stir in sugar, eggs, wheat flour and salt. Add white flour enough to come together and start forming a ball, but not stiff, or the kolaches will be too dry. Let rise until doubled. This can take 2-3 hours. Punch down and put into the refrigerator a minimum of four hours.
Heat oven to 375 degrees. Bring dough out to warm up. Meanwhile, cut sausage into 16 even lengths. (You want about 3 inches).
Sam's part (how to shape): Cut dough into 16 equal parts. Flatten the dough to shape, then put sausage and cheese in middle to wrap.
(while on Skype with the grandparents)
Sam: Here's the attachment. And you can see the universal remote on my iPhone.
Grandpa: I see it. It looks like a remote on your TV.
Sam: If you touch "Watch a movie," it turns on the DVD and the TV at the same time.
Grandpa: No kidding. Can you use it to open the garage door too?
Sam: Maybe. (starts hunting for apps)
Grandpa: How about washing the dishes?
This recipe is on the regular rotation in the Wolfe house. It's all in the dough.
You can either top it with barbecue sauce, mozzarella cheese and bits of cooked chicken breast for preferred variation number one, or smother it with bottled marinara sauce, mozzarella, and slices of turkey pepperoni and Canadian bacon for the all-time family favorite.
(enough for one large round and one small round)
Put in a mixer outfitted with dough hook 1 1/2 cup warm water, 2 T. olive oil, 2 tsp. salt, 1 c. whole wheat flour, 2 1/2 to 3 cups unbleached white flour, 2 tsp. sugar, 2 tsp. Rapid Rise yeast.
Run in mixer for 4-5 minutes until dough is a nice, pliable ball. Let rise til doubled.
Bake the pizzas at 425 F for 8 minutes, one on top rack, one on bottom, rotate and bake til crust begins to brown and cheese is bubbling and golden.
Peggy: You know, I was able to drag a lawn mower all the way to the south fence line. You really do a good job of mowing the orchard floor. It's a like a golf course out there.
Sam (with the biggest grin he's flashed in a long time): Well, thanks.