Photograph by Gentl and Hyers food styling by Maggie Ruggiero  Prop Styling by Ayesha Patel

Photograph by Gentl and Hyers food styling by Maggie Ruggiero  Prop Styling by Ayesha Patel

Warhol Superstars

Pop Tomato Popcorn

Amuse-Bouche from Issue 11 – Summer 2017 – Heroines

At Andy Warhol’s Factory he cultivated a crew of glamorous misfit artists and socialites as muses and collaborators: among them, Candy Darling, Brigid Berlin, Viva, Holly Woodlawn, and, of course, Edie Sedgwick, who would typify the era’s excess and whose style (black tights, kohl-rimmed eyes, big earrings) still endures. Our popcorn nods both in flavor (dusted with faux tomato soup) and feel (done in 15 minutes or less and ready for frenzied consumption) to this league of ‘60s superstars.

makes about 6 cups

2 Tbsp vegetable oil
¼ cup popcorn kernels
1 ½ Tbsp olive oil
¼ cup Kraft grated Parmesan (from the green can)
3 tsp dehydrated tomato powder, divided (at amazon.com or thespicehouse.com)

1
Heat oil with a few kernels of popcorn in a large covered pot over medium heat until the kernels pop. Add remaining popcorn and cook, shaking pan frequently, until you barely hear any more kernels popping.
2
Meanwhile, stir together cheese and 2 tsp tomato powder.
3
Transfer popcorn to a large bowl and toss with the oil, and then stir in cheese and tomato mixture until coated. Season to taste with salt, and dust with remaining tomato powder. Serve immediately.