COOKING WITH CANNABIS

cooking with cannabis Her-sTORIC EATS

THIS WOMEN’S HISTORY MONTH seems more weighted than others. There’s quite a bit at stake here. Since food is my bailiwick, I have chosen recipes from three women chefs who have created change politically, socially and culturally. I don’t have a clue if any of these women enjoyed Cannabis … I am using my take on their recipes to make a dish hopefully worthy of their immeasurable talents.

I have actually had the pleasure of meeting all of them and Edna Lewis – the first Black woman to write a Southern cookbook using her own identity – was the caterer at my wedding. The recipe for her marble cake, which I had the opportunity to eat by her own hand, inspired this recipe. The raw shaved asparagus salad from Alice Waters is a dish I have been making for years. We have her to thank for the “farm to table” movement in this country. Through her wisdom, we were able to understand the

RECIPES by LAURIE WOLF PHOTO by BRUCE WOLF

importance of eating seasonally and locally. Waters was not alone in this movement, but she has certainly had the greatest impact in my cooking world. I met Julia Child briefly, many years ago. She was instrumental in bringing French cuisine to America and she had a relaxed, fun style that made people feel comfortable in the kitchen.

My dad didn’t cook much, but he learned to make her vichyssoise (usually served cold) and that got him a reputation in the neighborhood. He achieved other reputations, but no one wants to know – trust me.

I infused these recipes with Cannabis I grew this past summer. Woman grown, the strain is J1 – a clone from a close friend who has sadly left the world of weed. Not the world, just the business … not necessarily a bad idea.

Baking spray 6 tablespoons butter, softened 3 tablespoons canna-butter, softened 1 1/2 cups sugar, plus 2 tablespoons 3 eggs, room temperature 1/2 teaspoon salt 1 tablespoon vanilla 1/2 teaspoon almond extract 1 1/2 teaspoons baking powder 3/4 cup buttermilk, room temperature 2 1/4 cups flour 1 ounce unsweetened chocolate 2 tablespoons melted butter, cooled 1 teaspoon vanilla 1. Heat oven to 340. Spray a 9-inch loaf pan, or butter and dust with flour. 2. In an electric mixer, beat the butter and sugar until fluffy. Beat in the eggs one at a time and then mix on high speed for five minutes. Beat in the salt, vanilla, almond extract and baking powder. Add the flour, alternating with the milk, and ending with the flour. 3. In a microwave safe bowl, heat the chocolate in 10-second intervals until just melted. Add the remaining sugar and two tablespoons of hot water. Stir. Add one cup of the batter and stir until combined. 4. Pour the vanilla batter into the loaf pan. Top the vanilla batter with the chocolate batter. Drag a knife through the batter, distributing the chocolate throughout the pan. 5. Bake the cake for 60-70 minutes, until a cake tester comes out clean. Cool before removing from the pan.

Serves 4 | 5mg THC/serving SASSY SPRING ASPARAGUS SALAD

1 pound asparagus, rinsed, patted dry and trimmed 1/2 small red onion, thinly sliced Zest of 1/2 a fresh lemon, thin strips 2 tablespoons good quality olive oil 4 teaspoons Cannabis infused oil Juice of 1 lemon 2 teaspoons apple cider vinegar Salt and pepper to taste 1. Using a vegetable peeler, shave the asparagus into long thin strips. Place the asparagus in a serving bowl with the sliced onion and lemon zest. 2. In a small bowl, whisk together the oils, lemon juice, vinegar and salt and pepper to taste. 3. At serving time, pour the dressing into the serving bowl and toss to combine.

Serves 4 | 5mg THC/serving VICHYSSOISE (POTATO LEEK SOUP)

1 1/2 tablespoons butter 4 teaspoons infused oil or butter 1 1/2 cups peeled, sliced russet potatoes 1 1/2 cups sliced leeks, well rinsed, white part only 1 quart chicken stock, vegetable stock is also fine 1/3 cup heavy cream Salt and pepper Sliced scallion or chives for garnish 1. In a medium soup pot, melt the butters. 2. Add the potatoes and leeks to the pot, stir and allow to cook gently, covered for 15 minutes, stirring occasionally. 3. Add the stock of your choice, along with heavy cream and salt and pepper to taste. Simmer uncovered until the vegetables are tender, 15-20 minutes. If the potatoes are hard, simmer gently for an additional few minutes. 4. Carefully pour half the contents into a blender and puree until smooth. Really smooth. Pour into the soup pot and blend the remaining half of the soup. Return to the soup pot. 5. If the soup is to be served cold, allow it to cool at room temperature and chill in the fridge overnight. If serving hot, heat through and serve garnished with scallions or chives.