Cooking With Cannabis

Category: Edibles

  • Truffle Parmesan Fries with Cannabis Olive Oil

    Truffle Parmesan Fries with Cannabis Olive Oil

    There is more to edibles than gummies, brownies, and butter. Oh my dear reader, the gastronomic misadventures we will have…

    Right. So, the truffle oil makes it all high-class and edgy and stuff. Really, the carbs are a bigger worry than the THC…oh! You know what!? Poutine! This would make an awesome poutine! Fries with cheese curds and gravy? For now, just do the fries.

    Ingredients
    1 lb (450 g) russet potatoes, cut into fries
    2 tbsp (30 mL) cannabis-infused olive oil
    1 tbsp (15 mL) truffle oil
    ¼ cup (60 mL) grated Parmesan
    ½ tsp (2.5 mL) sea salt or Kosher salt (you want coarse and gritty salt with big crystals)
    ½ tsp (2.5 mL) black pepper
    1 tbsp (15 mL) chopped parsley


    Instructions
    Preheat oven to 425 F (220 C). Line a baking sheet with parchment paper.
    Toss fries with cannabis olive oil, salt and pepper. Spread in a single layer.
    Bake for 30–35 minutes, flipping halfway, until golden and crispy.
    Remove from oven, drizzle with truffle oil and sprinkle with Parmesan and parsley.
    Serve immediately.


    Chef Notes
    If you’re going to use a knife, cut the fries batonnet, sticks about ½ inch × ½ inch × 2½-3 inches. Alternatively, you can use a mandolin or a fry punch.
    Pro tip: Blanch the fries first! Blanch by immersion in boiling water for a few minutes, then shock them immediately in an ice bath. They’ll cook better. Trust me.

  • How to make Lifted Gummies

    How to make Lifted Gummies

    Lifted Gummies (Basic Recipe)

    Gummies are fun, popular, and discrete. This basic recipe calls for infused MCT oil, but feel free to substitute and experiment with other lipids, methods of filling your moulds, and flavours of gelatin.

    (This particular recipe excludes Lecithin, an ingredient used as both an emuslifier and to increase bioavailability.)

    Ingredients

    • 1/4 cup (60 ml) Infused MCT Oil
    • 3 ounces (85 g) flavoured gelatin
    • 1 ounce (28 g) unflavoured gelatin
    • 1 1/2 cups (355 ml) Apple juice (avoid pineapple or citrus)
    • 1/2 cup (125 ml) sweetener, like honey or agave
    • Whisk
    • Spatula
    • Measuring cups
    • Gummy moulds
    • Makes approximately

    Directions

    1. Combine the flavoured gelatin and 1 cup (250 ml) of juice in a sauté pan or heavy-bottom pot on medium-low heat. Add the honey and infused MCT oil while stirring frequently.
    2. In a small bowl mix together the unflavoured gelatin and remaining juice (1/2 cup) and allow to bloom for 5 minutes. The gelatin will look chunky and solid.
    3. Combine the gelatins and cook over low heat for 5-8 minutes. Whisk constantly to fully incorporate the oil.
    4. Once mixed, pour the gummy slurry into your mould and allow to cool at room temperature before placing into the fridge to chill.
    5. Decant and enjoy responsibly. Gummies can be stored for a week in a sealed container away from sunlight and moisture, or about three or four months in the freezer.