Robert Celt
New Member
Robyn Griggs Lawrence has a steak recipe so good it'll make you feel high. Literally.
Seared Wagyu New York Strip with Cannabis Rub is just one of more than a hundred gourmet-inclined recipes Lawrence compiled for her Cannabis Kitchen Cookbook, now entering a second printing. Now she's taking her expertise right into readers' homes with an online cooking course.
Lawrence, based in Boulder, Colo., is one of many entrepreneurs in the US$5.4 billion legal marijuana industry. Unlike pot-repreneurs selling already baked brownies, cookies, and gummies, which may account for almost half of those billions, she is teaching consumers how to make the goods at home. Each dish–from Baked Artichoke, Crab, and Cannabis Dip to Cannabis Ceviche and High Ho Pottanesca–features the nation's favourite newly legal ingredient.
Since Cannabis Kitchen's release in September, Lawrence has organized cooking demonstrations at hotels, arranged retreats in Colorado, and filmed that four-part online course. The class, called "Cooking with Cannabis: The Fundamentals," will become available online in April to anybody over 21 years of age through the Green Flower Media Academy. Lawrence will cover the basics of the who, why, and how regarding cooking with cannabis, with an emphasis on safety and proper dosing. Because the course offers only information, it will be accessible in any state. "We would never suggest or condone using cannabis in states where it isn't legal,'' she warned. (Editor's note: Since Bloomberg is based in New York, we haven't personally tested any of the recipes below.)
Lawrence got her start in the legal weed arena in 2009, when a doctor recommended she use marijuana to help with painful cramps, but the sugar-laden edibles sold in dispensaries across the state didn't suit her eating habits.
"It works for a lot of people; that just isn't how I eat," said Lawrence, who at the time was editor-in-chief of Natural Home & Garden Magazine, a publication focused on green living.
Scouring the internet for healthy, delicious, weed-infused recipes left her empty-handed. She found five cookbooks on the subject, but they were filled with unhealthy comfort foods. They were also designed in the style of classic stoner culture. Lawrence wanted a guide to making gourmet, upscale recipes that happens to use the plant.
When her 11-year run with Natural Home came to an end in 2011, she accelerated her work to tackle the problem. As an avowed cooking-show junkie "going back to Julia Child," Lawrence was able to match her professional skills with a lifelong passion. "I'm still green girl, just a different green," she said, noting past coverage in organic food and organic medicine. "I've taken a lot of classes and seen a lot of demos through my work. For me, this is just a natural progression."
SLOW BURN
That's not to say it has been an easy go.
Lawrence worked with 12 chefs hailing from California, Colorado, Oregon, and Massachusetts, plus a professional mixologist to develop recipes over the course of three years. Then it took almost two years for a publishing house to bite. In the meantime, the industry (and society) have caught up to her ambition. Barnes & Noble Inc. agreeing to carry cannabis cookbooks came as a major breakthrough, according to Lawrence; the bookseller now has 14 of them listed on its website.
Cannabis Kitchen's glossy hardcover is designed to fit in alongside more typical gourmet cookbooks. That's not to say it shies away from its highlighted ingredient: The cover shows two marijuana leaves on a napkin next to a plate of pasta, and the recipes inside all have pun-filled names that make use of pot-culture slang. Recipes cover everything from breakfast and juices to appetizers, salads, entrees, sides, desserts, and cocktails. Clear step-by-step instructions regarding the plant itself, infusion and extractions, dosing, and tools are covered in depth before the text proceeds to oils, butters, tinctures, and sweet infusions.
It's been a particular hit with baby boomers, Lawrence said. "We thought we were behind, but we were ahead of the curve. I knew it was an important book because I needed it. I figured the world did, too."
"The whole idea is that you wouldn't need a separate book for entertaining, and if you want it for health that this would be like your one 'mastering-the-art' kind of book,'' she said. As for the crowded marketplace, "it's definitely more gourmet than the other ones," she said. "Mine's more for the upscale cook."
For all our readers who are at least 21 years old in Alaska, Colorado, Oregon, Washington, and Washington D.C., and for those with medical prescriptions in the 23 states, Washington, and Guam, check out the recipes below.
20-MINUTE CANNABIS OLIVE OIL
Adapted from The Cannabis Kitchen Cookbook by Robyn Griggs Lawrence/chef Chris Kilham
THC per cup: 283.5 milligrams*
1⁄4 oz cured cannabis flowers, finely ground
1⁄4 cup organic extra-virgin olive oil
coffee grinder
fine mesh strainer
cheesecloth
1. Place cannabis into a coffee grinder and grind until powdered. The cannabis will stick to the inside of the grinder, so scrape it out thoroughly. (Be careful about licking the spoon; that's potent goo.) Place oil into a 6-inch diameter shallow frying pan or saucepan. Using a wooden spoon, continuously stir cannabis into the oil over a very low simmer for 10—20 minutes. Remove from heat and let cool.
2. Line a fine mesh strainer with cheesecloth and place it over a bowl, wide-mouth jar, or measuring cup. Twist cannabis with cheesecloth, squeezing out every last drop of oil. Compost cannabis solids. Use oil immediately or transfer oil to a clean, clear or dark bottle or jar with a lid or cork. Label with the type of oil and date. Store in a cool, dry place for up to a year.
makes about 1⁄4 cup
*DISCLAIMER: THC calculations for these recipes were made based on the assumption of 10 per cent THC in the plant. That's used as a standard, but your chances of growing or buying cannabis with 10 per cent THC are extremely low. These calculations are for comparison purposes only. The potency of the material you use is the most important indicator as to how a recipe will affect you.
BEGINNER'S BUTTER
Adapted from The Cannabis Kitchen Cookbook by Robyn Griggs Lawrence/chef Herb Seidel
THC per cup: 70.9 milligrams
2 cups water
1⁄2 oz cannabis, finely ground
1⁄2 lb butter
fine mesh strainer
cheesecloth
airtight containers
1. Combine cannabis and water in a saucepan and bring to a boil. Simmer for 1 hour. If moisture reduces, add enough water to make 2 cups. Remove from heat, cover, and let cool to room temperature (about 2 hours). Return to stove, add butter to pan, and simmer for about 1 hour. Cover and refrigerate overnight.
2. The next morning, return saucepan to stove and bring to simmer. Stir. Remove from flame, cover, and let cool to room temperature. Line a fine mesh strainer with cheesecloth and place over a bowl, wide-mouth jar, or measuring cup. Pour butter through strainer to strain out cannabis. Twist cannabis with cheesecloth, squeezing out every last drop of oil. Compost cannabis solids. Transfer butter into airtight container. Refrigerate overnight. Butter will separate from water.
3. The next morning, run a knife around the edges of container to loosen butter. Use knife to remove butter that has separated from water in bottom of container. Line a fine mesh strainer with cheesecloth and strain remaining butter. Place butter in airtight containers, label, and store in the refrigerator for up to 2 months, or in the freezer for up to 6 months.
makes about 2 cups
CANNABIS CEVICHE
Adapted from The Cannabis Kitchen Cookbook by Robyn Griggs Lawrence/chef Herb Seidel
THC per serving: 10 milligrams with 20-minute Cannabis Olive Oil
2 lbs firm, fresh red snapper fillets (or other firm- fleshed fish), completely deboned and cut into 1⁄2-inch pieces
1⁄2 cup fresh-squeezed lime juice
1⁄2 cup fresh-squeezed lemon juice
1⁄4 cup cannabis-infused olive oil
1⁄2 red onion, finely diced
1 cup fresh seeded tomatoes, chopped
1 serrano chili, seeded and finely diced
2 tsp salt
dash ground oregano
dash Tabasco or light pinch cayenne pepper
1. Gently stir together ingredients until thoroughly mixed. Make sure oil soaks into fish. Refrigerate in a covered, labeled airtight container overnight. Serve with chips.
serves 6—8
BAKED ARTICHOKE, CRAB AND CANNABIS DIP
Adapted from The Cannabis Kitchen Cookbook by Robyn Griggs Lawrence/chef Herb Seidel
THC per serving: 6 milligrams with Beginner's Butter
1⁄2 tbspcannabis-infused olive oil
1⁄2 small green pepper, finely chopped
1⁄2 small red pepper, finely chopped
1 14-oz can artichoke hearts, finely chopped
1⁄2 jalapeño, finely chopped (optional)
3⁄4 cup mayonnaise
1⁄4 cup cannabis-infused butter, soft
1⁄4 cup scallions, sliced thin
1⁄2 cup freshly grated Parmesan cheese
2 tsp Worcestershire sauce
1⁄2 tsp celery salt
1⁄2 lb crab meat, picked through to remove shells
1⁄4 cup sliced almonds, toasted
tortilla chips, toast points, or carrot sticks for serving
6″x 9″ glass or ceramic baking dish
1. Preheat oven to 375°F and grease baking dish. In a small skillet, sauté olive oil and bell peppers until tender. In a large bowl, combine bell peppers with artichokes, jalapeño, mayonnaise, butter, scallions, Parmesan cheese, Worcestershire, celery salt, crab meat, and almonds. Mix well. Place mixture in baking dish and sprinkle with toasted almonds. Bake for 25-30 minutes or until golden brown. Let cool slightly (so that it's safe to handle) and serve with tortilla chips, toast points, or carrot sticks.
serves 4—6
HIGH HO POTTANESCA
Adapted from The Cannabis Kitchen Cookbook by Robyn Griggs Lawrence/chef Chris Kilham
THC per serving: 3 milligrams with 20-Minute Cannabis Olive Oil
1⁄4 cup 20-minute Cannabis Olive Oil
2 medium red onions
8—10 cloves organic garlic
1 28-oz can crushed organic tomatoes
handful black pitted oil-cured olives
2 or 3 whole hot chilies (whatever looks good)
salt, to taste
handful of capers
dash tamari sauce
1 bunch fresh basil, finely chopped
handful of fresh oregano, finely chopped
splash of organic red wine
parmesan cheese, grated (as much as you like)
2-oz can anchovies, mashed
1 package quality spaghetti, cooked
1. In a large skillet, heat cannabis-infused olive oil over medium-high heat. Stir in onions and garlic. Sauté until caramelized, about 6 minutes. Stir in tomatoes and remaining ingredients. Simmer until sauce is thickened and slightly reduced, about 30 minutes. Adjust seasonings to taste, cover, and set aside. Make spaghetti and drain. Add sauce to cooked pasta and toss.
serves 6
News Moderator: Robert Celt 420 MAGAZINE ®
Full Article: Edible Marijuana Goes Gourmet: Recipes For 20-Minute Cannabis Olive Oil, Dip And More
Author: Jennifer Kaplan
Contact: National Post
Photo Credit: Povy Kendal Atchison
Website: National Post
Seared Wagyu New York Strip with Cannabis Rub is just one of more than a hundred gourmet-inclined recipes Lawrence compiled for her Cannabis Kitchen Cookbook, now entering a second printing. Now she's taking her expertise right into readers' homes with an online cooking course.
Lawrence, based in Boulder, Colo., is one of many entrepreneurs in the US$5.4 billion legal marijuana industry. Unlike pot-repreneurs selling already baked brownies, cookies, and gummies, which may account for almost half of those billions, she is teaching consumers how to make the goods at home. Each dish–from Baked Artichoke, Crab, and Cannabis Dip to Cannabis Ceviche and High Ho Pottanesca–features the nation's favourite newly legal ingredient.
Since Cannabis Kitchen's release in September, Lawrence has organized cooking demonstrations at hotels, arranged retreats in Colorado, and filmed that four-part online course. The class, called "Cooking with Cannabis: The Fundamentals," will become available online in April to anybody over 21 years of age through the Green Flower Media Academy. Lawrence will cover the basics of the who, why, and how regarding cooking with cannabis, with an emphasis on safety and proper dosing. Because the course offers only information, it will be accessible in any state. "We would never suggest or condone using cannabis in states where it isn't legal,'' she warned. (Editor's note: Since Bloomberg is based in New York, we haven't personally tested any of the recipes below.)
Lawrence got her start in the legal weed arena in 2009, when a doctor recommended she use marijuana to help with painful cramps, but the sugar-laden edibles sold in dispensaries across the state didn't suit her eating habits.
"It works for a lot of people; that just isn't how I eat," said Lawrence, who at the time was editor-in-chief of Natural Home & Garden Magazine, a publication focused on green living.
Scouring the internet for healthy, delicious, weed-infused recipes left her empty-handed. She found five cookbooks on the subject, but they were filled with unhealthy comfort foods. They were also designed in the style of classic stoner culture. Lawrence wanted a guide to making gourmet, upscale recipes that happens to use the plant.
When her 11-year run with Natural Home came to an end in 2011, she accelerated her work to tackle the problem. As an avowed cooking-show junkie "going back to Julia Child," Lawrence was able to match her professional skills with a lifelong passion. "I'm still green girl, just a different green," she said, noting past coverage in organic food and organic medicine. "I've taken a lot of classes and seen a lot of demos through my work. For me, this is just a natural progression."
SLOW BURN
That's not to say it has been an easy go.
Lawrence worked with 12 chefs hailing from California, Colorado, Oregon, and Massachusetts, plus a professional mixologist to develop recipes over the course of three years. Then it took almost two years for a publishing house to bite. In the meantime, the industry (and society) have caught up to her ambition. Barnes & Noble Inc. agreeing to carry cannabis cookbooks came as a major breakthrough, according to Lawrence; the bookseller now has 14 of them listed on its website.
Cannabis Kitchen's glossy hardcover is designed to fit in alongside more typical gourmet cookbooks. That's not to say it shies away from its highlighted ingredient: The cover shows two marijuana leaves on a napkin next to a plate of pasta, and the recipes inside all have pun-filled names that make use of pot-culture slang. Recipes cover everything from breakfast and juices to appetizers, salads, entrees, sides, desserts, and cocktails. Clear step-by-step instructions regarding the plant itself, infusion and extractions, dosing, and tools are covered in depth before the text proceeds to oils, butters, tinctures, and sweet infusions.
It's been a particular hit with baby boomers, Lawrence said. "We thought we were behind, but we were ahead of the curve. I knew it was an important book because I needed it. I figured the world did, too."
"The whole idea is that you wouldn't need a separate book for entertaining, and if you want it for health that this would be like your one 'mastering-the-art' kind of book,'' she said. As for the crowded marketplace, "it's definitely more gourmet than the other ones," she said. "Mine's more for the upscale cook."
For all our readers who are at least 21 years old in Alaska, Colorado, Oregon, Washington, and Washington D.C., and for those with medical prescriptions in the 23 states, Washington, and Guam, check out the recipes below.
20-MINUTE CANNABIS OLIVE OIL
Adapted from The Cannabis Kitchen Cookbook by Robyn Griggs Lawrence/chef Chris Kilham
THC per cup: 283.5 milligrams*
1⁄4 oz cured cannabis flowers, finely ground
1⁄4 cup organic extra-virgin olive oil
coffee grinder
fine mesh strainer
cheesecloth
1. Place cannabis into a coffee grinder and grind until powdered. The cannabis will stick to the inside of the grinder, so scrape it out thoroughly. (Be careful about licking the spoon; that's potent goo.) Place oil into a 6-inch diameter shallow frying pan or saucepan. Using a wooden spoon, continuously stir cannabis into the oil over a very low simmer for 10—20 minutes. Remove from heat and let cool.
2. Line a fine mesh strainer with cheesecloth and place it over a bowl, wide-mouth jar, or measuring cup. Twist cannabis with cheesecloth, squeezing out every last drop of oil. Compost cannabis solids. Use oil immediately or transfer oil to a clean, clear or dark bottle or jar with a lid or cork. Label with the type of oil and date. Store in a cool, dry place for up to a year.
makes about 1⁄4 cup
*DISCLAIMER: THC calculations for these recipes were made based on the assumption of 10 per cent THC in the plant. That's used as a standard, but your chances of growing or buying cannabis with 10 per cent THC are extremely low. These calculations are for comparison purposes only. The potency of the material you use is the most important indicator as to how a recipe will affect you.
BEGINNER'S BUTTER
Adapted from The Cannabis Kitchen Cookbook by Robyn Griggs Lawrence/chef Herb Seidel
THC per cup: 70.9 milligrams
2 cups water
1⁄2 oz cannabis, finely ground
1⁄2 lb butter
fine mesh strainer
cheesecloth
airtight containers
1. Combine cannabis and water in a saucepan and bring to a boil. Simmer for 1 hour. If moisture reduces, add enough water to make 2 cups. Remove from heat, cover, and let cool to room temperature (about 2 hours). Return to stove, add butter to pan, and simmer for about 1 hour. Cover and refrigerate overnight.
2. The next morning, return saucepan to stove and bring to simmer. Stir. Remove from flame, cover, and let cool to room temperature. Line a fine mesh strainer with cheesecloth and place over a bowl, wide-mouth jar, or measuring cup. Pour butter through strainer to strain out cannabis. Twist cannabis with cheesecloth, squeezing out every last drop of oil. Compost cannabis solids. Transfer butter into airtight container. Refrigerate overnight. Butter will separate from water.
3. The next morning, run a knife around the edges of container to loosen butter. Use knife to remove butter that has separated from water in bottom of container. Line a fine mesh strainer with cheesecloth and strain remaining butter. Place butter in airtight containers, label, and store in the refrigerator for up to 2 months, or in the freezer for up to 6 months.
makes about 2 cups
CANNABIS CEVICHE
Adapted from The Cannabis Kitchen Cookbook by Robyn Griggs Lawrence/chef Herb Seidel
THC per serving: 10 milligrams with 20-minute Cannabis Olive Oil
2 lbs firm, fresh red snapper fillets (or other firm- fleshed fish), completely deboned and cut into 1⁄2-inch pieces
1⁄2 cup fresh-squeezed lime juice
1⁄2 cup fresh-squeezed lemon juice
1⁄4 cup cannabis-infused olive oil
1⁄2 red onion, finely diced
1 cup fresh seeded tomatoes, chopped
1 serrano chili, seeded and finely diced
2 tsp salt
dash ground oregano
dash Tabasco or light pinch cayenne pepper
1. Gently stir together ingredients until thoroughly mixed. Make sure oil soaks into fish. Refrigerate in a covered, labeled airtight container overnight. Serve with chips.
serves 6—8
BAKED ARTICHOKE, CRAB AND CANNABIS DIP
Adapted from The Cannabis Kitchen Cookbook by Robyn Griggs Lawrence/chef Herb Seidel
THC per serving: 6 milligrams with Beginner's Butter
1⁄2 tbspcannabis-infused olive oil
1⁄2 small green pepper, finely chopped
1⁄2 small red pepper, finely chopped
1 14-oz can artichoke hearts, finely chopped
1⁄2 jalapeño, finely chopped (optional)
3⁄4 cup mayonnaise
1⁄4 cup cannabis-infused butter, soft
1⁄4 cup scallions, sliced thin
1⁄2 cup freshly grated Parmesan cheese
2 tsp Worcestershire sauce
1⁄2 tsp celery salt
1⁄2 lb crab meat, picked through to remove shells
1⁄4 cup sliced almonds, toasted
tortilla chips, toast points, or carrot sticks for serving
6″x 9″ glass or ceramic baking dish
1. Preheat oven to 375°F and grease baking dish. In a small skillet, sauté olive oil and bell peppers until tender. In a large bowl, combine bell peppers with artichokes, jalapeño, mayonnaise, butter, scallions, Parmesan cheese, Worcestershire, celery salt, crab meat, and almonds. Mix well. Place mixture in baking dish and sprinkle with toasted almonds. Bake for 25-30 minutes or until golden brown. Let cool slightly (so that it's safe to handle) and serve with tortilla chips, toast points, or carrot sticks.
serves 4—6
HIGH HO POTTANESCA
Adapted from The Cannabis Kitchen Cookbook by Robyn Griggs Lawrence/chef Chris Kilham
THC per serving: 3 milligrams with 20-Minute Cannabis Olive Oil
1⁄4 cup 20-minute Cannabis Olive Oil
2 medium red onions
8—10 cloves organic garlic
1 28-oz can crushed organic tomatoes
handful black pitted oil-cured olives
2 or 3 whole hot chilies (whatever looks good)
salt, to taste
handful of capers
dash tamari sauce
1 bunch fresh basil, finely chopped
handful of fresh oregano, finely chopped
splash of organic red wine
parmesan cheese, grated (as much as you like)
2-oz can anchovies, mashed
1 package quality spaghetti, cooked
1. In a large skillet, heat cannabis-infused olive oil over medium-high heat. Stir in onions and garlic. Sauté until caramelized, about 6 minutes. Stir in tomatoes and remaining ingredients. Simmer until sauce is thickened and slightly reduced, about 30 minutes. Adjust seasonings to taste, cover, and set aside. Make spaghetti and drain. Add sauce to cooked pasta and toss.
serves 6
News Moderator: Robert Celt 420 MAGAZINE ®
Full Article: Edible Marijuana Goes Gourmet: Recipes For 20-Minute Cannabis Olive Oil, Dip And More
Author: Jennifer Kaplan
Contact: National Post
Photo Credit: Povy Kendal Atchison
Website: National Post
