Cooking With Cannabis

Category: Recipe

  • Cannabis-Infused Hollandaise Sauce

    Cannabis-Infused Hollandaise Sauce

    This is one of those grown-up recipes everyone should know how to make. It is inspired by Ratio: The Simple Codes Behind the Craft of Everyday Cooking by the brilliant culinary communicator Michael Ruhlman. This is one of the most influential books in my kitchen library and should be in yours. This is a text we will return to often…yes. Yes I have a kitchen library. Don’t you?

    This cannabis-infused Hollandaise sauce follows the classic 6:1:1 ratio  – six parts butter, one part egg yolk, and one part liquid. The key is a gentle emulsification to create a rich, velvety sauce. We’ll infuse clarified butter with cannabis before incorporating it into the emulsion.

    Ingredients

    • ¾ cup (170 g) cannabis-infused clarified butter (recipe below)
    • 3 large egg yolks
    • 2 tbsp lemon juice (or white wine vinegar)
    • 1 tbsp water
    • ¼ tsp salt
    • ¼ tsp cayenne pepper (optional)

    For the Cannabis-Infused Clarified Butter

    1. Decarboxylation: Preheat your oven to 240 F (115 C). Grind 3.5 g (⅛ oz) of dried cannabis flower and spread it evenly on a parchment-lined baking sheet. Bake for 30-40 minutes, shaking occasionally.
    2. Infusion: Melt 1 cup (225 g) of unsalted butter over low heat. Add the decarbed cannabis and simmer for 45-60 minutes, keeping the temperature below 200 F (93 C). Strain through a fine mesh strainer or cheesecloth.

    Hollandaise Sauce Instructions

    1. Prepare a Double Boiler:
      • Bring a few inches of water to a simmer in a pot. Place a heatproof bowl over the pot, ensuring the bottom doesn’t touch the water.
    2. Whisk the Yolks:
      • In the bowl, whisk together the egg yolks, lemon juice, and water. Whisk constantly over gentle heat until the mixture thickens and forms ribbons when lifted.
    3. Emulsify the Butter:
      • Remove the bowl from heat and slowly drizzle in the warm cannabis-infused clarified butter, whisking vigorously to create an emulsion. If the sauce becomes too thick, add a few drops of warm water to adjust consistency.
    4. Season and Serve:
      • Stir in salt and cayenne pepper. Serve immediately over eggs Benedict, asparagus, or grilled fish.

    Tips for Success

    • Temperature Control: Keep the heat low and whisk continuously to prevent the yolks from scrambling.
    • Fixing a Broken Sauce: If the sauce separates, whisk a teaspoon of warm water into it slowly or start fresh with a new egg yolk and slowly add the broken sauce.
    • Dosage Consideration: The potency depends on the strain and amount of cannabis used. Start with a small serving to assess effects.

    This rich, buttery Hollandaise sauce elevates any dish while delivering a smooth, controlled cannabis experience. Enjoy responsibly!

    The Art of Elevating Your Menu

  • 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.

  • The Basics of Infusion

    The Basics of Infusion

    When making cannabis edibles, the most important thing after decarboxylation is infusion.

    Decarbing is critical because this is the process that changes THCA on the raw coalas and sugar leaves into psychoactive THC ready to do its magic. Infusion is the process of getting the THC into a solvent, typically some kind of lipid (fat), like butter, ghee, oil, or even high fat dairy and alcohol. This is how you get THC into your food.

    Cannabis-infused basics such as butter, oils, and tinctures are the foundation of many edible recipes. Mastering these preparations allows you to explore countless culinary possibilities while enjoying the benefits of cannabis. This essay will guide you through three fundamental infusion methods: cannabis butter or ghee, cannabis-infused oils (olive and MCT), and a quick wash method for creating a basic tincture, or Golden Dragon because of the beautiful amber colour. 

    Infusion is the process of getting the THC into a solvent, typically some kind of lipid (fat), like butter, ghee, oil, or even high fat dairy and alcohol. This is how you get THC into your food.]

    Why Infuse Cannabis?

    Infusing cannabis into fats or alcohol enables the cannabinoids (such as THC and CBD) to bind effectively, making them bioavailable when consumed. These infused preparations can be used as ingredients in a variety of recipes or as standalone products. Remember to decarboxylate your cannabis before infusing to activate the cannabinoids for maximum potency.

    Recipe 1: Cannabis Butter or Ghee

    Cannabis-infused butter is a classic and versatile option for edibles. Ghee, or clarified butter, is an excellent alternative for its longer shelf life and nutty flavor.

    Ingredients:

    • 1 cup (250 mL) unsalted butter or ghee
    • 1 cup (250 mL) water
    • About an eighth (7–10 g) decarboxylated cannabis (flower or trim)

    Instructions:

    1. In a saucepan, melt the butter or ghee with water over low heat.
    2. Add the decarboxylated cannabis and stir well.
    3. Simmer on the lowest setting for 2–3 hours, stirring occasionally. Ensure the mixture does not boil.
    4. Strain the mixture through a fine mesh strainer or cheesecloth into a clean container. Discard the plant material.
    5. Allow the mixture to cool at room temperature, then refrigerate until the butter solidifies. Discard any excess water.
    6. Store in an airtight container in the refrigerator for up to 2 weeks or freeze for longer storage. Makes approximately 1 cup (250 mL).

    Recipe 2: Cannabis-Infused Oil (Olive and MCT)

    Infused oils are perfect for salad dressings, sautéing, or adding to smoothies. They work especially well with pestos, relishes, and chutneys. MCT oil is particularly popular for its coconut flavor and rapid absorption.

    Ingredients:

    • 1 cup (250 mL) olive oil or MCT oil
    • About an eighth (7–10 g) decarboxylated cannabis (flower or trim)

    Instructions:

    1. In a double boiler or a heat-safe bowl over a pot of simmering water, combine the oil and decarboxylated cannabis.
    2. Heat on low for 2–3 hours, stirring occasionally to ensure even infusion.
    3. Strain the oil through a fine mesh strainer or cheesecloth into a sterilized jar. Discard the plant material.
    4. Store the oil in a cool, dark place for up to 3 months. Makes approximately 1 cup (250 mL).

    Recipe 3: Quick Wash Tincture Using High-Proof Alcohol

    A tincture is a fast-acting, versatile cannabis preparation that can be used sublingually or added to drinks and recipes.

    Ingredients:

    • ABout an eighth (7–10 g) decarboxylated cannabis (flower or trim)
    • 1 cup (250 mL) high-proof alcohol (95% grain alcohol like Everclear or Cruxx)

    Instructions:

    1. Place the cannabis in a freezer-safe container and freeze it along with the alcohol for at least 24 hours.
    2. Remove both from the freezer and combine in the container.
    3. Shake the mixture vigorously for 2–3 minutes.
    4. Strain the liquid through a fine mesh strainer or cheesecloth into a dark glass bottle with a dropper.
    5. Store in a cool, dark place for up to 6 months. Makes approximately 1 cup (250 mL).

    Dosing and Storage

    1. Start Low, Go Slow: Always begin with small amounts to gauge potency, especially if you’re new to edibles. 
    2. Label Clearly: Ensure all infused preparations are clearly marked to prevent accidental consumption.
    3. Storage: Keep infused products out of reach of children and pets.
    4. Testing: Use a home testing kit or consult a lab to determine the potency of your infusions if accuracy is critical.]

    Mastering these basic cannabis infusion methods opens the door to a world of culinary possibilities. Whether you’re making baked goods with cannabis butter, drizzling infused oil over a salad, or enhancing a drink with a tincture, these preparations provide a versatile foundation for exploring cannabis edibles. As always, enjoy responsibly and tailor your infusions to your personal preferences and needs.

    Consume at your own risk. Statements of potency are merely suggestions because edibles are inconsistent and lab testing is required. Please obey the laws in your jurisdiction.