Cooking With Cannabis

Tag: Recipes

  • 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.

  • Blanching Cannabis Before Decarboxylation: A Step-by-Step Guide

    Blanching Cannabis Before Decarboxylation: A Step-by-Step Guide

    When it comes to cooking with cannabis, achieving the perfect balance of potency and flavour can elevate your culinary creations. One often-overlooked technique that can enhance both is blanching cannabis before decarboxylation. Popularized by Jeff the 420 Chef, this method removes impurities and some of the plant’s bitter taste, making it a preferred choice for those who value a cleaner flavour profile.
    In this guide, we’ll explore the benefits of blanching cannabis, provide a step-by-step overview of the process, and explain how it integrates seamlessly into decarboxylation to prepare your cannabis for edibles.


    Why Blanch Cannabis?
    Blanching is a technique that briefly submerges cannabis in boiling water, followed by immediate cooling in an ice bath. This process is widely used in vegetable preparation to preserve colour, texture and nutrients, but its application in cannabis has an additional purpose.
    When cannabis is blanched, the water helps remove chlorophyll, excess plant material, and impurities that contribute to its harsh taste and aroma. By doing so, the resulting cannabis butter or oil carries a milder flavour, allowing the intended ingredients of your recipe to shine without being overpowered by the earthy, grassy notes of unprocessed cannabis.
    Moreover, blanching can help reduce some of the undesirable compounds in cannabis, such as pesticides or residual solvents that may be present in poorly processed plant material. While it’s not a substitute for sourcing high-quality cannabis, blanching offers an added layer of purification.


    The Jeff the 420 Chef Approach
    Jeff the 420 Chef is a pioneer in the art of crafting gourmet cannabis-infused edibles. His unique approach to blanching cannabis has gained popularity among home cooks and cannabis enthusiasts alike. By incorporating blanching into his process, Jeff ensures that his infusions are not only potent but also palatable and accessible to a broader audience.
    Here’s a simplified version of his procedure:


    Boil water: Bring a pot of water to a rolling boil. Ensure the pot is large enough to allow the cannabis to move freely without overcrowding.

    Prepare the ice bath: Fill a large bowl with cold water and ice. This will be used to stop the cooking process immediately after blanching.

    Blanch the cannabis: Add your cannabis to the boiling water. Use a slotted spoon or mesh strainer to ensure easy handling. Allow the cannabis to blanch for about 5 minutes.

    Shock the cannabis: Immediately transfer the cannabis from the boiling water to the ice bath. Let it cool completely to stop the cooking process and preserve the integrity of the plant material.

    Dry the cannabis: Remove the cannabis from the ice bath and gently pat it dry with a clean kitchen towel or paper towels. Spread the cannabis out on a parchment-lined baking sheet to air-dry completely before proceeding with decarboxylation.

    Benefits of Blanching
    Blanching cannabis offers several key advantages for those cooking with it:
    Improved flavour: By removing chlorophyll and impurities, the harsh, bitter taste often associated with cannabis is significantly reduced. This makes your edibles more enjoyable for those who prefer subtler cannabis flavours.

    Cleaner infusions: The process helps remove unwanted compounds, leading to purer cannabis butter or oil. This is particularly important when creating recipes where cannabis plays a supporting role, rather than being the dominant flavour.

    Enhanced versatility: Blanched cannabis pairs better with delicate dishes, such as desserts or savoury recipes with subtle seasoning, as the flavour profile becomes less overpowering.

    Odour reduction: For those concerned about the smell of cannabis during the cooking process, blanching can minimize the pungent aroma typically associated with decarboxylation.

    Decarboxylation After Blanching
    After blanching, the next step is decarboxylation, the process that activates the cannabinoids in cannabis. Decarboxylation involves heating the cannabis at a low temperature to convert THCA into THC, the compound responsible for cannabis’s psychoactive effects.

    Decarboxylate your blanched flower in the oven. Pre-heat your oven to 240°F (115°C). Grind your herb to desired consistency and spread on the parchment paper covering the cookie sheet. Cover with Tinfoil and crimp around edges. Bake for 30-40 minutes. Store in an airtight container in a cool, dark place until ready to use.

    Blanching cannabis before decarboxylation is a simple yet transformative step for those who want to create high-quality cannabis-infused edibles. By following Jeff the 420 Chef’s method, you can elevate the flavour, purity and overall enjoyment of your creations.
    While the process adds an extra step to your preparation, the benefits far outweigh the effort. Whether you’re crafting a delicate dessert or a savoury main course, blanched cannabis ensures that the taste of your dish remains front and centre, with cannabis playing a subtle yet effective supporting role.
    Experiment with this method in your next infusion, and experience the difference it can make in the world of cannabis edibles.