Ok, well, this WAS popcorn week. I've been running a bit behind myself, but Bushwick girl got me to thinking, what are some uses for popcorn that go beyond the usual sweet stuff? It put me in mind of one of the most unusual recipes I've ever come across - and beyond the "interesting" quotient, it's not half bad. (Not the best recommend for a recipe, I understand.)
8 ears fresh or frozen corn corn
2 sliced onions
3 bay leaves
8 c. chicken broth, divided
6 egg yolks
1/2 c. melted butter
4 qts. freshly popped corn, divided
1/4 t. pepper
Remove corn from cob. Cook corn in sm. amt. boiling water 5 minutes, and drain. Set aside.
Combine onions, bay leaves and 2 c. broth in lg. skillet. Boil, reduce heat, and simmer 15 minutes. Remove from heat. Discard bay leaves.
Transfer onions to blender; add corn and 2 more c. broth. Puree; reserve two cups. Pour remainder into large bowl and set aside.
Place egg yolks in blender. Process at high speed 5 seconds. With blender still running, add butter in slow stream, and add 2 c. cups pureed mixture. process 30 seconds or until thickened and smooth. Add to rest of mixture in bowl. Combine 1 qt. popped corn and 2 c. broth in blender; puree and strain to remove hulls. Repeat with remaining popcorn and broth; strain again. Add pepper and stir well. Combine all ingredients; correct for salt. May be served hot or cold; popped corn or toasted corn kernels are a great garnish, and if served hot a little pat of butter atop is nice too.