What is coconut oil? It was a hit at the Pocono Food Revolution get-together…

c 2011 Kim Ykema. the bowl was empty before we could get a picture of the popcorn...

Pocono PA Food Revolution Pot-Luck

I planned a Pot-Luck Dinner that turned into a Pot-Luck Grazing Bar.  Anyone who has discovered my Pocono PA Food Revolution Facebook page was on the invitation list; I think graduation season siphoned people away from my event, but two women and my husband joined me to make it a party.  We grazed on raw almonds, humus and veggies, Parmesan chips, salsa and guacamole, organic blue corn chips, organic green tea sweetened with local honey, and organic popcorn made with virgin coconut oil then seasoned lightly with butter and sea salt.

I’ve been waiting for the third episode of Jamie Oliver’s Food Revolution Season 2.  The first two episodes aired on Tuesday nights in April then there was a big gap while ABC shuffled things around in their schedule.  Last night things were back on track; Episode 3 aired on June 3 with plans for Episodes 4 through 6 to air on ABC each Friday night through the rest of June.  (You can watch past episodes on www.ABC.com.)

Before Episode 3 aired, we watched portions of Episodes 1 and 2 on videotape (grousing together that last Friday’s tornado warnings took up 30 minutes of the two-hour broadcast… hmph… but at least the weather didn’t destroy anything Friday night like it had the night before).

c 2011 Kim Ykema. my husband cranks the handle on our Pro Popper

As we passed the popcorn bowl, everyone marveled at the flavor sensation.  I give credit to several things.  First, the popcorn is organic… no GMO biochemistry to rob the corn of its natural goodness.  Second, I popped the corn in coconut oil that added a hint of tropical yum to the equation.  Plus, we used a Pro Popper on our gas stove.  Then, we seasoned the popcorn with real butter and sea salt.  Orville Redenbacher can’t compete with this.  We agreed that anyone who eats microwave popcorn has lost a sweet childhood memory of real popcorn.

My guests were shocked that the Pro Popper was quick, almost as fast as microwave popcorn.  And it didn’t make my electric bill spike like the Orville Redenbacher popper owned by one of my guests.  Sure, the efficiency of my popper was impressive, but the flavor of the popcorn stole the show.  Almost in unison, the women exclaimed, “What is coconut oil?”

Unlocking the Mystery of Coconut Oil

c 2011 Kim Ykema. from my pantry

Coconut oil looks like Crisco shortening, but a little more translucent.  At room temperature it starts to soften, becoming liquid at about 74 degrees Fahrenheit.  The unrefined version of coconut oil has a slightly nutty flavor, adding a hint of the tropics to a veggie sauté.   I use coconut oil as a substitute for butter on my toast and I adore popping corn in it.  There is a richness to the flavor, almost a smooth texture to please the tongue.

Until recently, coconut oil was a saturated fat No-No along with lard and bacon grease.  Scientists have discovered coconut oil may be a healthy saturated fat because of its molecular structure.  It is a medium-chain fatty acid instead of a long-chain fatty acid… sorry, but I didn’t take Chemistry so I’m not able to explain it further.  Read this New York Times article to get a better explanation of the science, plus some great ideas for using coconut oil for food prep.

Apparently virgin coconut oil is better for your health than the refined version.  This fits with studies done by Weston Price back in the 1930′s; he concluded that primitive cultures did not suffer Western-style diseases because their diets were based on low-processed foods available locally.  Even the Eskimos who ate whale blubber were in robust health.  So when you shop for coconut oil, search for the unrefined version.  In the Poconos, I find coconut oil at health food stores and in the health food sections of Wegmans and Giant markets.

My Popcorn Recipe

If you absolutely must have buttery flavor on your popcorn, go ahead and melt one or two tablespoons of butter.  Have sea salt close by.  Now, warm up the Pro Popper over a medium flame. Add one tablespoon coconut oil and two tablespoons organic popcorn kernels.  Start turning the crank to keep the kernels from burning.  When the kernels stop popping, quickly pour the popcorn into a large bowl, drizzle the melted butter on top if desired, then sprinkle with sea salt.  Stir gently.  Stop drooling.  Munch til your heart’s content.

My Pro Popper

My parents popped corn in saucepans on an electric stove then we graduated to a Stir-Crazy popper, a domed pan with a metal rod that rotated around the bottom of the pan to keep the kernels from burning.  During our family’s attempt to eat “healthy,” we used an air popper, but kernels burned in that thing and, well, golly gee, there wasn’t any flavor without oil.  After a long popcorn drought, I started searching for a stove top popper.  “Pro Popper” kept appearing on my internet searches but the $40 price tag scared me off.  When I saw one in a thrift shop for $5 , I grabbed it while the clerk shook her head in disbelief.  She had no idea what a treasure was sitting on her shelf… now in my hands.

Another Recipe:  Parmesan Chips

c 2011 Kim Ykema. Parmesan chips with salsa and guacamole

I discovered Parmesan Chips in a recipe for butternut squash soup.  Ever since, I’ve seen it in many places so I don’t know where the recipe originates.  It’s not very complicated, so I don’t think anyone  will mind if I post this recipe without giving proper credit.

Preheat your oven to 400 degrees.  Cover a cookie sheet with parchment paper.  Place 1-2 tablespoons grated Parmesan cheese on the parchment paper and pat down into a circle.  Bake 4-5 minutes, until the edges barely start to brown.  Cool on cookie sheet for 5 minutes.

Serve with homemade salsa.

One more thing…

I met a new friend last night.  Sharizat worked as a graphic artist in Russia before she came to the US twelve years ago.  While raising her family, she morphed into translation work with a company based in California.  Now that the kids are in school, she works on a blog full of delicious recipes and beautiful photos.  She claims she’s not a great photographer, she just has a great camera.  Well… I think she doesn’t give herself enough credit.

Sharizat made humus for the Pot-Luck but didn’t have a recipe to share.  She just throws it together.  Hmmmm…. maybe I can persuade her to post her recipe on her blog.  Here’s an idea… you visit her blog and leave a comment asking for her humus recipe.  Just tell her Kim sent you!

Related Article:

Jamie Oliver’s Food Revolution in LA: Pushed into a corner?

c 2011 Kim Ykema. Sharizat's humus. I didn't use Sharizat's camera. Sorry.