We admit it…….Southern Oregon is AMAZING.
There is so much this area has to offer from skiing to water rafting, and did you know it’s wine country?
Where there is wine, there is food.
Recently, we were given the opportunity to explore all this area offers at the Annual Ashland Culinary Festival, a 3 day food event. Over 1000 people were in attendance to see who would be the area’s Top Chef as well as sample the food from many different restaurants and wineries.
– See more at: http://www.notjustbaked.com/ashland-culinary-festival/#sthash.bv3tBD8l.dpuf
– See more at: http://www.notjustbaked.com/ashland-culinary-festival/#sthash.bv3tBD8l.dpuf
– See more at: http://www.notjustbaked.com/ashland-culinary-festival/#sthash.bv3tBD8l.dpuf
The first night we tasted a lovely Popcorn Chowder/Grits. Instantly, a light bulb went off….this would be excellent use of leftover popcorn. Yes, we have leftover popcorn. You know why? Cause on the rare occasion we go to the movies, “The Mister” is fond of some popcorn. We end up purchasing the large and it comes with a refill. Even the four of us can’t finish that much popcorn….. so it comes home. #salvageresources
If you need to know how to reheat movie popcorn, here is a post that will help.
What better way to use up popcorn than a bowl of warm soup, right?
-POPCORN CHOWDER RECIPE BELOW-
If you are local, or traveling to the area, Ashland is having a restaurant week Jan 31st – Feb 6th. You can visit Ashland Chamber of Commerce to view dining specials, lodging packages, workshops, and special events. If you can’t make it to Restaurant Week, this area is always a great place to visit AND EAT!!!!
Save the Date: 10th Annual Culinary Festival will take place November 4th -6th, 2016
NOTES (affiliate links):
If you want to make homemade popcorn, we use the old fashioned crank one…
- 6 tbsp butter Cut down on butter if the popcorn is already high in butter flavor
- 12 c popped popcorn leave some for garnish
- 8 c chicken stock low sodium
- salt if needed (depend on how much the popcorn already has)
- butter to finish
- Melt butter in large stock pot. Add chicken stock and salt (if needed). Bring to a summer and add 1-2 cups of popcorn and cook for 30 seconds to 1 minute on med heat..
- Pour the mixture in a medium strainer. Really mash it to get all the popcorn out. This will be your thickener.
- Pour liquid back in cooking pot. and repeat with another 1-2 cups of popcorn. Strain and keep doing this process until all the popcorn is used up (except the popcorn you set aside for garnish). You can make this soup as thick or thin as you like it.
- After all the popcorn has been done, top with butter (if desired) and serve.
hmmmm…..interesting….I’m not sure what to think…lol
Kirstin recently posted…Vision Board
Oh boy, the guy made it and it was so yummy!