Rosemary oil (& popcorn)

I got Giada's first book out of the library- it's got a lot of simple recipes. Instead of just reading the cookbook, as is my tendency, I am going to make a few recipes. #1? Rosemary infused oil- to be used to pop popcorn and eaten with bread. Since we have HEDGES of rosemary in front of our house- this seemed perfect! I read the reviews and added a pinch of red pepper flakes.

Rosemary Infused Oil:

• 1 cup olive oil
• 5 to 6 fresh rosemary sprigs (each 5 inches long)

Combine the oil and rosemary in a heavy small saucepan. Cook over medium-low heat for about 5 minutes. Remove from the heat and let cool to room temperature. Transfer the sprigs to a 4-ounce bottle or cruet. Add the oil and seal the lid. Refrigerate for up to 1 month.

Yield: 1 cup

Ingredients for Popcorn

• 1 cup popcorn kernels
• 1/2 cup plus 2 tablespoons Rosemary Infused Oil, recipe follows
• Salt

Directions

Stir the popcorn kernels and 1/2 cup of the oil in a heavy large pot. Cover and cook over medium heat until the kernels have popped, shaking the pot halfway through cooking, about 3 minutes. Immediately transfer the popcorn to a large serving bowl. Toss the popcorn with the remaining 2 tablespoons oil. Sprinkle with salt, to taste, and serve.