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Savoring the Season of Spring: Recipes by Laurie Wolf

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BrownCannaButterAsparagus

Images by Bruce Wolf

April is a lovely time of year for eating seasonally. Asparagus, peas, baby arugula and wonderful wild salmon—no heavy sauces required.  Let’s let the freshness and flavor of these natural ingredients shine through this spring. We suggest a teaspoon of canna-butter or canna-oil per person, going for a dose of about 10 percent THC. The CBD percent is your call.  There seems to be no question that those two cannabinoids, along with lots of others, can work wonders on what ails you. Less is more, and have fun.

Laurie Wolf is a regular recipe developer and edibles contributor to The Cannabist, High Times, Oregon Leaf, and Cannabis Now. She graduated from the Culinary Institute of America and worked as a chef, caterer, and food stylist in New York before relocating to Portland. She is a published author—recent works include A Food Lover’s Guide to Portland and The Portland, Oregon Chef’s Table. She is currently co-authoring two cannabis cookbooks including HERB, a crowd-funded cookbook from the folks behind The Stoner’s Cookbook. Laurie has been a trained chef, food stylist, food editor, recipe developer and cookbook author for over thirty years. Her company, Laurie and MaryJane, is dedicated to producing high-quality medicated food. Laurie’s passion for cannabis as treatment stems from her exposure to her father’s end-of-life care as well as her own successful management of a seizure disorder.

SearedSalmonSeared Salmon with Pea Puree

Ingredients (Serves 4)

4 teaspoons canna-olive oil*

2 garlic cloves, finely chopped

3 sprigs of thyme

8 scallions, trimmed, halved and cut in thin strips

2 cups fresh peas (or 10-ounce package frozen)

2 tablespoons plain yogurt

2 tablespoons fresh lemon juice

Salt

Pepper

1 tablespoon canola oil

4 6-ounce pieces of salmon

In a large skillet, heat the canna-olive oil. Add the garlic, thyme, scallions and peas. Sauté for 7-9 minutes, until the peas are tender and the scallions have softened. In a food processor, process ¾ of the pea/scallion mixture. (You just want to have enough left in the pan to garnish the salmon pieces). Add the yogurt and lemon juice to the pureed mixture and process until smooth. Add salt and pepper to taste. In a skillet, heat the canola oil. When hot, place the salmon, skin side up in the skillet. Cook over medium high heat, for 4-5 minutes. Turn and cook an additional 3-4 minutes. Spread the green sauce over the bottom of four plates. Place a piece of salmon in the center of each. Top with a sprinkling of peas, scallion and thyme. Sprinkle with salt and pepper, if desired.

Brown Canna-Butter Asparagus

Ingredients (Serves 4)

2 tablespoons butter

6 sage leaves, chopped

1 pound asparagus, trimmed

4 teaspoons canna-butter*

1 teaspoon lemon zest

Sage for garnish

In a large skillet, heat the butter. Add the asparagus and sauté over medium heat, shaking the pan gently to cook evenly, 5-7 minutes. Place the canna-butter in the pan, sprinkle with the lemon zest and cook an additional minute or two. Garnish with the sage.

ArugalaBruschettaArugula Bruschetta

Ingredients (Serves 4)

8 slices bread, toasted

2 garlic cloves, peeled

2 tablespoons olive oil

2 cups baby arugula

1/3 cup thinly sliced red onion

10 cherry tomatoes, halved

4 tablespoons goat cheese, crumbled

4 teaspoons canna-oil

Salt and coarse black pepper

Place the toasted bread on your work surface. Take the garlic cloves and rub the cloves on one side of the bread. Drizzle with the olive oil. In a large bowl, combine the arugula, onion, tomatoes and goat cheese. Place the lettuce mixture on the bread slices. Drizzle with the infused oil.

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Recipes

Endlessly Thankful

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Photos by Bruce Wolf

Aside from 420, Thanksgiving is the best non-denominational holiday out there. If you spend the day sans-kids, this is the perfect opportunity to showcase your cannabis-infused starters, dosed gently for a mellow and relaxing time. Infusing the starters allows you to enjoy the meal without hesitation, from apps to dessert, delightfully under the influence of this magical herb. We have found that a little bit of cannabis goes that extra mile to keep stress low and spirits high. The cannabis strain that we used this year was Bliss Berry. We have found that this strain adds a brightness to each recipe, and to our mood, which is a total win-win.

 

Spinach and Canna Kale Dip

Serves 12

 

Ingredients:

1 cup softened cream cheese

2 tablespoons cannabis-infused butter

2 tablespoons unsalted butter

1 tablespoon fresh garlic, chopped

1/4 cup mayonnaise

2/3 cup sour cream

1 1/4 cups parmesan cheese (set 1/4 cup aside for topping before baking), grated

1/2 teaspoon salt

1/2 teaspoon black pepper

Pinch of ground nutmeg

2 tablespoons pickled jalapeños, chopped

3/4 cup (canned) artichokes, chopped

1 cup cleaned and dried fresh kale, chopped

1 cup of drained/chopped & thawed frozen spinach

1/4 cup plain bread crumbs

1/2 teaspoon red chili flakes (optional)

 

Instructions:

  1. Preheat oven to 325 degrees Fahrenheit.
  2. Let cream cheese come to room temperature in bowl and set aside.

In sauté pan melt unsalted butter and canna-infused butter over low heat. Low heat is key to ensure minimal cook-off of THC.

  1. Once butter mixture is melted add the chopped garlic and cook over low heat for two minutes. Turn off heat and allow mixture to cool.
  2. Add to the bowl of softened cream cheese the mayo, sour cream, parmesan cheese, salt, pepper, pinch of ground nutmeg, chopped jalapeños and artichokes. Combine all ingredients thoroughly.
  3. Add kale and spinach to cheese mixture and blend to combine.
  4. Last, add the butter and garlic mixture and blend to combine for three minutes. This step is the most important to ensure even distribution of THC throughout the recipe.
  5. Pour dip into oven safe dish and top with breadcrumbs and remaining 1/4 cup parmesan cheese.
  6. Bake for 20 minutes.

Bacon Wrapped Dank Dates

Serves 16

 

Ingredients:

32 pitted dates

4 tablespoons goat cheese

2 tablespoons cannabis-infused butter

16 bacon slices, cut in half

 

Instructions:

  1. Heat oven to 325 degrees Fahrenheit.
  2. Place the dates on your work surface and with a small knife, make a slit in each and spread open.
  3. In a small bowl, combine the goat cheese with the butter until well mixed.
  4. Divide the mixture and press into each date, closing them up after filling.
  5. Wrap the bacon around each stuffed date.
  6. Place the dates bacon-seam down on a baking sheet.
  7. Bake until the bacon is cooked and crisp, about 10 minutes.

 

 

Roasted Cherry Tomato Bruschetta

Serves 12

 

Ingredients:

12 thick slices crusty olive bread, toasted on both sides

3 whole garlic cloves, peeled

2 tablespoons cannabis-infused olive oil

2 tablespoons olive oil

3 cups cherry tomatoes

1 yellow pepper, seeded and cut in strips

1 garlic clove, minced

Coarse salt and pepper

 

Instructions:

  1. Heat oven to 325 degrees Fahrenheit.
  2. Place the bread on your work surface. Rub one side of the bread with the garlic cloves. Drizzle or brush the bread with the cannabis-infused olive oil.
  3. On a baking sheet toss the olive oil with the tomatoes, pepper and garlic. Bake in the oven for 15 minutes, or until the tomatoes have lost their shape and the pepper has started to turn golden brown.

4. Divide the tomato mixture between the bread slices and sprinkle with salt and pepper.

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Featured Stories

The Importance of Being Basic

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No matter how you like your food cooked—whether it’s baked, fried, sautéed, grilled or simmered—the addition of butter or oil to a dish has a way of turning an otherwise bland and dry meal into a rich and pleasurable experience. This month for CULTURE’s annual Edibles Issue, we’re paying homage to the basics of cannabis cooking by providing two very simple and easy-to-remember cannabis infused recipes. After all, just about every recipe you can whip up, whether it’s homemade lasagna or chocolate chip cookies, calls for one of these fundamental ingredients. Once you master the basics of crafting traditional cannabis-infused butter and oil, you’ll find that every dish can be elevated to another level!

For the sake of dosage and consistency, be sure to use lab-tested, quality cannabis in order to know how many milligrams of THC your butter and oil contain. From there, you can divide the total milligrams of THC by how many servings you are making—and you’re on your way to mindful cannabis infusion.

 

Cannabis-Infused Butter

Ingredients:

1 cup unsalted butter

1 ounce decarboxylated* and dried cannabis flower, ground

4 cups water

 

Instructions:

  1. Bring water and butter to boil in a small pot; lower heat to simmer. Simmer gently for about 1 1/2 hours.
  2. Mash and stir frequently to extract all THC from the plant material. After cooking, use cheesecloth to strain the butter/water mixture.
  3. Pour about two cups clean boiling water over the leaves in the strainer to extract every last drop of butter. Squeeze plant material well to remove as much liquid as possible.
  4. Chill the butter/water mixture in the refrigerator until the butter has solidified (one to two hours). Separate butter from water and keep butter in the refrigerator (or freezer for longer storage) until needed.

 

Cannabis-Infused Olive Oil

Ingredients:

1 cup cooking oil

1 1/4 ounce decarboxylated* and dried cannabis flower, ground

 

Instructions:

  1. Place cannabis in a slow cooker and add oil. If necessary, add a little extra oil in order to at least cover the cannabis.
  2. Cook on low for six to eight hours, stirring often. Strain through cheesecloth to remove plant material. For further purity, strain through a coffee filter.

 

*Decarboxylating the Cannabis

Before you get started, you need to decarboxylate your cannabis. This will ensure the THCA is converted into THC, which will make your edibles more potent. Decarboxylation happens in three easy steps.

 

  1. Set your oven to 220 degrees Fahrenheit.
  2. Place ground or broken up cannabis on a baking sheet that is lined with parchment paper.
  3. Bake the cannabis for about 25 minutes, until all moisture is gone.

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News

Celebrate Apple Season with Infused Recipes

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For many regions in the U.S., summertime lasts far beyond its allotted June through August timeframe. Even if the temperature is still warm (or in some places, scorching hot), there’s no reason you can’t try to bring yourself into the fall mindset. Hike in the woods and smell that quintessential scent of nature, organize your hoodie collection in your closet, and most importantly, start thinking about seasonal recipes. September represents a lot of things, but if nothing else, its is the celebratory month of apples. Cider, pie and so many more recipes are finally at your fingertips with the abundant harvest of apples at your nearby orchard!

 

Apple Pizza

This twist on a traditional apple pie will have you craving it every day.

 

Ingredients

9-inch puff pastry (thawed beforehand)

1/4 cup sugar

1/8 teaspoon salt

3 tablespoons flour

1 teaspoon ground cinnamon

4 Gala apples, diced

 

Topping

1/2 cup flour

1/3 cup packed brown sugar

1 teaspoon cinnamon

1/4 cup cannabis-infused salted butter (room temperature)

Melted Caramel

 

Instructions

  1.     Preheat oven to 350 degrees.
  2.     Place pre-made pastry onto a pizza stone or pan.
  3.     Combine dry ingredients (sugar, salt, flour and cinnamon) in a bowl.
  4.     Cover pastry with diced apples.
  5.     Make topping by combining flour, brown sugar, cinnamon and butter in a bowl until well combined. Sprinkle over pie.
  6.     Bake for 40 minutes. Remove from oven and drizzle caramel sauce on top. Serve immediately.

 

Apple Roses

If you want to really jump into the theme of the season, and you have a lot of time on your hands, you’ll love these delicate little apple rose treats.

 

Ingredients

4 apples of choice (sliced into 1/8 of an inch)

3 tablespoon spoons unsalted butter

2 tablespoons lemon juice

1/4 teaspoon salt

3 tablespoons apricot preserves

1 tablespoon white sugar

1/2 teaspoon ground cinnamon

1 sheet puff pastry (thawed)

1/4 cup cannabis-infused olive oil

 

Instructions

  1.     Preheat oven to 350 degrees.
  2.     Place thin apple slices into a bowl, and toss with butter, lemon juice and salt.
  3.     Spread apples onto a baking sheet. Bake for 10 minutes until soft. Let cool.
  4.     In a separate bowl, mix sugar, cinnamon and nutmeg.
  5.     Use butter to grease a muffin pan. Cut puff pastry into strips. Smooth on apricot preserves, and sprinkle sugar mixture on top.
  6.     Take apple slices and place them onto the puff pastry, skin side up (the shape should resemble a rainbow). Overlap apples as you go. Leave one inch of dough empty on the bottom.
  7.     Once apples are placed, fold the dough upwards. Use infused olive oil to brush onto the dough facing upwards. Roll the dough and apples from one side to the other to form a rose muffin.
  8.     Bake for about 45 minutes. Remove from oven and let cool for about 10 minutes before serving.

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