Cannabis Cuisine - Andrea Drummer

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distinct difference between the frozen bags that doubled as ice packs and the sun-ripened fields of vegetables lining the back roads of my mother’s hometown of Statesboro, GA. I suppose, however, that having experienced the juxtaposition of the two worlds kept me curious enough to give every food a second, third, or fourth chance. The combination of traveling, living in diverse communities, and always keeping an open mind promised me a new experience with the Brussels sprout.

      They were eventually reintroduced to me, cooked to just the appropriate give and resting in a warm bath of butter. Later, in Philadelphia, I learned how to roast them with garlic and polish them with olive oil, pine nuts, and aged balsamic. And in New York, I explored a pan-seared version with a white wine and Dijon sauce. Not only does every negative food memory deserve a second chance, but you, too, deserve a renewed, positive experience.

      Most food memories are created in our youth under limited circumstances. With greater resources and a world of thriving diversity, we now have magnificent opportunities to create new food memories. Remember, with a slight hint of Berber spice, a rub of garam masala, or the perfect smoke of Jamaican jerk, your culinary Achilles heel can become a welcomed part of a dining excursion.

      BEET PASTA HANKERCHIEFS / ROASTED BEETS & BROWN BUTTER SAUCE

      Yields 7 servings at 5.7 mg THC per serving

      Braised Beet Pasta

      Yields 7 1-ounce servings of dough at 5 mg of THC per

      6 ounces Tipo 00 Italian flour

      2 ounces all-purpose flour

      3 medium egg yolks

      1 medium egg

      1 large beet (peeled and quartered)

      1 cup pomegranate juice

      1 ¼ cup water

      1 cup balsamic vinegar

      ¾ tsp. cannabis oil

      ½ Tbsp. water

      Instructions

      Braised Beet Puree:

      Place wine, water, and balsamic vinegar into saucepan. Add the peeled and quartered beet. Bring to boil. Lower the temperature to medium heat. Cook for 5 minutes. Bring temperature to low heat. Cook until the beet is fork-tender.

      Reduce remaining liquid until it is a light syrup consistency. Add beets and light syrup to blender and puree until smooth.

      Beet Pasta:

      Sift Tipo and all-purpose flour. Add into mixer. Turn mixer on low, and add egg yolks one at a time. Then add the full egg. Mix on low, and slowly add the beet puree and cannabis oil. Add water.

      Mix until ball forms. Add additional all-purpose flour in small amounts if needed. Knead the dough on a lightly floured surface. Cover in plastic wrap and refrigerate for at least 30 minutes.

      Portion the dough into 1-ounce balls. Roll out using a pasta machine.

      Pasta Filling

      Yields 7 1-ounce servings at .35 mg per

      4 ounces ricotta cheese (strained)

      2½ ounces soft goat cheese

      ½ ounce grated pecorino cheese

      1 tsp. roasted garlic infused oil

      1 shallot (minced)

      1 garlic clove (minced)

      ½ cup of beet greens (cleaned and stemmed)

      1 tsp. chopped tarragon

      Pinch of salt

      Sauté beet greens, garlic, and shallots in ½ tsp. of roasted garlic infused oil (reserve the second ½ tsp.). Cook until tender. Cool and chop fine.

      In a bowl, mix the beet greens, ½ tsp. infused roasted garlic oil, cheeses, and chopped tarragon. Set aside for plating.

      Roasted Beets

      ¼ lb. Red beets (peeled and halved)

      ¼ Golden beets (peeled and halved)

      ¼ cup olive oil

      1 tsp. kosher salt

      Instructions

      Coat the beets in olive oil and salt. Add to a baking dish, and roast for 35–40 minutes at 400 degrees. Turn beets as necessary. Cool, quarter, toss in olive oil, and set aside for plating.

      Brown Butter Sauce

      Yields 7 1-ounce servings at .35 mg per

      ½ lb. butter clarified butter

      ¼ Tbsp. clean cannabis butter

      6 ounces crème fraîche

      1 garlic cloves (minced)

      ¼ tsp. chopped parsley

      ¼ chopped tarragon

      Instructions

      Melt clean cannabis butter and clarified butter in a skillet. Stirring frequently, add chopped tarragon and cook until butter begins to brown. Add minced garlic and cook until soft. Whisk in crème fraîche, and then add the chopped parsley.

      To Plate:

      Center a 1-ounce quenelle of the cheese mixture onto plate. Cover with cooked pasta sheets. Add roasted beet quarters. Spoon hot brown butter sauce over the pasta. Garnish with roasted pistachios or walnuts.

      Roasted & Charred Tomato Salad With Romesco Sauce

      Yields 4 servings at 15.8 mg per serving

      12 grape sized heirloom tomatoes

      2 medium heirloom tomatoes (sliced into eighths each)

      2 Tbsp. micro basil (or chiffonade of basil)

      1 cup fava beans (blanched)

      4 tsp. fried capers

      4 cloves black garlic

      2 tsp. roasted pine nuts or hazel nuts

      4 ounces burrata cheese

      1 Tbsp. chili infused cannabis oil

      Kosher salt

      1 cup romesco sauce (reference recipe)

      Instructions

      Toss sliced tomatoes in chili oil and pinch of kosher salt. Roast on a sheet pan for 10 minutes at 350 degrees. Allow to cool. Sauté fava beans in a small skillet at a low temperature until cooked through. Set aside for plating. Use a kitchen torch to char grape sized heirloom tomatoes

      To Plate:

      Per plate, add ¼ cup of room temperature Romesco Sauce. Mount 1 ounce of Burrata cheese. Add 4 slices of roasted heirloom tomatoes and 3 charred tomatoes per plate. Add ¼ cup fava beans, 1 tsp. of fried capers, 1 sliced clove of black garlic and ½ tsp. of pine nuts. Garnish with micro basil.

      Romesco Sauce

      Yields 2 ½ cups at ¼ mg per cup serving

      1 red bell pepper

      4 medium-size ripe tomatoes (¾–1 lb. total), cored

      1 head garlic, sliced in half crosswise

      2 tsp. cannabis oil

      4 tsp. plus⅓ cup extra virgin olive oil

      ½ cup blanched almonds

      1 dried ancho chili (cored and seeded) flat

      1 tsp. salt

      2 Tbsp. sherry vinegar

      2 Tbsp. red wine blend

      ½ cup homemade croutons 5 mg (reference recipe)

      Instructions

      Put the tomatoes, one half of the garlic head, and red bell pepper in a baking pan.

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