Tom Colicchio’s Craft Restaurants-inspired menu for October

World renowned chef, Tom Colicchio is revered for his culinary
empire, and his innovative menus at all seven of his restaurants, on his
television shows, and in his many cook books. The Craft Restaurants were
founded by chef Colicchio with the opening of Craft Restaurant in New York in
2001.  Since then the company has grown
to include Craftbar, Colicchio & Sons, and Riverpark in New York;
Craftsteak at the MGM Grand and Tom Colicchio’s Heritage Steak in Las Vegas;
Craft in Los Angeles; and Topping Rose House, a full-service luxury hotel and
restaurant in the Hamptons.   Tom is also
the co-founder of ‘wichcraft, a quick service restaurant with 15 locations in
New York and one location in San Francisco. 
CULTURE decided to take a few
of chef Colicchio’s signature dishes and green them up in honor of his cover
feature with us. Enjoy these delicious and creative recipes with people you
love this Fall.

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DICED POTATO LEEK
SOUP

4 leeks, white part only, trimmed

1/4 slab of bacon

4 Idaho potatoes (4 lbs), peeled and diced

1 tbs cannabis infused extra virgin olive oil*

Kosher salt and freshly ground black pepper

3 cups white chicken stock, warmed

2 tbs infused canna butter

2 tbs chopped fresh chives

Split leeks lengthwise and slice them into thin semicircles. Cut
the bacon and potatoes into a small dice.

Heat the cannabis infused extra virgin olive oil in a large
saucepan over medium heat until it slides easily across the pan. Add the bacon
and cook until it is rendered but not yet crisp, for about 2 minutes. Add the
leeks, salt and pepper and cook, stirring frequently, until the leeks begin to
soften after about 3 minutes. Reduce the heat to medium-low and add the
potatoes. Cook stirring frequently until the potatoes soften slightly, 3 to 5
minutes more.

Add enough stock to moisten the vegetables, about 1/2 cup. Bring
the soup to a simmer, then add another 1/2 cup of stock. Continue gradually
adding the stock, 1/2 cup at a time, until it has all been added. Gently simmer
the soup until the potatoes are tender (about 10 minutes from the time you
began adding the stock) and then stir in the canna butter and chives. Add salt
and pepper and serve immediately.

ARTICHOKE SALAD

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5 braised artichokes, thickly sliced (see additional recipe)*

2 cups arugula, trimmed (about 2 bunches)

1 1/2 tbs chopped lemon confit (see additional recipe)*

Kosher salt and freshly ground black pepper

2 tbs cannabis infused extra virgin olive oil

2 baby artichokes

1/4 lbs piece Parmigiano-Reggiano

Combine the braise artichokes, arugula and 1/2 tablespoon of the
lemon confit in a large bowl. Add salt, pepper and 1 tablespoon of the oil.
Divide the salad among 4 plates.

Trim the baby artichokes, cutting off the leaf ends and stem, and then
pulling away the tough outer leaves. Slice the artichokes as thin as possible,
then dress immediately with the remaining lemon confit and olive oil. Arrange
the sliced artichokes over the salad top with shaved Parmigiano- Reggiano and
serve.

BRAISED ARTICHOKES

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3 lemons

8 large artichokes

1 medium yellow onion peeled

2 small leeks, tops trimmed and green outer leaves discarded

2 celery stalks trimmed and peeled

2 small carrots, peeled

2 slices of bacon (optional)

1/2 cup cannabis infused extra virgin olive oil

Kosher salt

4 garlic cloves, peeled

Freshly ground black pepper

2 bay leaves

4 sprigs of fresh tarragon

4 sprigs of fresh thyme

1 3/4 cups dry white wine

Combine the juice of 2 1/2 of the lemons and 2 quarts of water in
a large bowl. Trim each artichoke, removing the stem, leaves and choke, rubbing
from trim to trim with the remaining half lemon. Set the trimmed artichoke
bottoms aside in lemon water. Cut the onion lengthwise then slice thin. Quarter
the leeks lengthwise, then cut them into thin strips about 2 inches long.
Thinly slice the celery and carrots.

If you are using the bacon, render it for 2-3 minutes, then add
1/4 cup of the oil. If not, just heat the oil in a large high sided pot over
medium heat until it slides easily across the pan. Add the leeks, celery and
carrots to the pot. Season with salt then reduce the heat to medium-low and
slowly cook the aromatic vegetables, stirring occasionally until they are
tender but not brown, for about 20 minutes. Add the garlic and cook for another
minute. Drain the artichokes and add them to the pot. Add a little more salt
and pepper and enough infused olive oil to coat the artichokes (about 2
tablespoons) the bay leaves, and half the tarragon and thyme. Mix gently and
arrange the artichokes in a single layer. Pour in the wine and enough water to
cover the artichokes, about 2 cups, and bring to a simmer. Partially cover the
pot, reduce the heat and gently simmer until the artichokes can be easily
pierced with a knife, about 30 minutes.

Coarsely chop the remaining tarragon and thyme. Add the artichokes
to cool slowly in the braising liquid, then garnish with the aromatic
vegetables and some additional herbs. Serve at room temperature, chilled as a
cold dish or heated through.

LEMON CONFIT

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12 lemons

5 shallots, peeled and minced

6 garlic cloves, peeled and minced

2/3 cup kosher salt

1/3 cup sugar

cannabis infused extra virgin olive oil

Plunge the lemons into boiling water.

Drain, rinse then wipe the lemons clean. Dry the lemons and slice
them very thin. Discard the ends and remove the seeds.

Combine the shallots with the garlic. Mix the salt with the sugar.
Arrange a layer of lemon slices in the bottom of a midsized container with a
lid. Sprinkle the lemons first with the shallots mixture, then with some with
of the salt mixture. Repeat layering lemons and sprinkling them with the
shallot and salt mixtures until the final lemon slices are topped with the last
of the salt and shallot mixtures. Cover the container and refrigerate the
confit for three days. The confit can be used immediately or cover with infused
olive oil and store in the refrigerator for about a month.

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POLENTA GRATIN
WITH MUSHROOM RAGOUT

Ragout

2 tbs cannabis infused peanut oil

1 onion, peeled and diced

1 carrot, peeled and diced

1 celery stalk, peeled and diced

Kosher salt and freshly ground black pepper

1 garlic clove, peeled and minced

3/4 pound mixed wild and cultivated mushrooms, cleaned trimmed and
diced

1 tbs fresh thyme

1 tomato, seeded and diced

1 cup brown chicken stock (see additional recipe)

Polenta

1 cup polenta

Kosher salt

1/4 cup cannabis infused extra virgin olive oil

4 tbs freshley grated Parmigiano-Reggiano

Preparing ragout:

Heat the infused peanut oil in a large skillet over medium heat
until it moves easily across the pan. Add the onion, carrot, celery, salt and
pepper and cook stirring occasionally until the vegetables begin to soften,
about 5 minutes. Add the garlic, cook 1 minute then add the mushrooms and thyme
leaves. Stir frequently until the mushrooms are almost tender about 3 minutes. Add
the tomato, cook for about 2 minutes more, and add the stock 2 tablespoons at time
bringing the pan to a simmer before each addition. Simmer the ragout until it
is concentrated but not yet dry, about 30 minutes. Set aside to cool.

Moisten the polenta with 2 tablespoons of water, mixing well with
your hands. Bring 4 cups of water to a boil in a saucepan over high heat. Add a
pinch of salt and gradually stir in the polenta, Stirring constantly, bring the
polenta to a boil, then reduce the heat to low. Cook the polenta stirring
occasionally until it is no longer grainy, about 30 minutes. Stir the infused
olive oil into the polenta season with salt and remove it from the heat.

Assembling the
gratin:

Heat oven to 350°. Spoon half the polenta into a medium baking
dish and cover with half the sauce. Spoon in the remaining polenta, spreading
it evenly and then sprinkle with Parmigiano- Reggiano. Transfer the remaining
sauce to a small saucepan and reserve.

Bake the gratin until the top is golden, about 40 minutes. Just
before serving, warm the reserve sauce over low heat. Divide the grain and
sauce among 4 plates and serve.

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BRAISED SHORT
RIBS

2 tbs cannabis infused peanut oil

Kosher salt and freshly ground black pepper

4 large meaty beef short ribs (4 pounds), cut in half

1 small onion, peeled and chopped

1 carrot, peeled and chopped

1 celery stalk, peeled and chopped

3 garlic cloves, unpeeled

5 sprigs of fresh thyme

8 fresh hot cherry peppers

1/2 cup sherry vinegar

3 cup brown chicken stock

2 sprigs of fresh tarragon

Heat the oven to 350°. Heat the infused peanut oil in a large deep
oven proof skillet over medium heat until it shimmers. Salt and pepper the ribs
and cook them in batches until they are nicely browned on all sides, about 20
minutes.

Remove the ribs and add the onion, carrot, celery, garlic, 2
sprigs of the thyme and salt and pepper to the skillet. Cook, stirring
occasionally, until the vegetables begin to soften, about 5 minutes, then add
the peppers. Continue cooking until the vegetables are tender and browned, 5 to
10 minutes more.

Return the ribs to the skillet. Add vinegar and enough stock to
come up the sides but not over the ribs. Bring the braising liquid to a simmer.
Add the tarragon and the remaining thyme, then transfer the skillet to the oven
and cook at a very gentle simmer for 1 hour. Turn the ribs and continue cooking
until the meat is tender and comes easily away from the bone, about 1 1/2 hours
more.

Transfer the ribs and vegetables to a plate. Bring the braising
liquid to a simmer and skim off the fat. Reduce the liquid slightly, then
return the ribs and vegetables to the skillet. Simmer just long enough to
reheat the ribs, then serve.