Most marijuana dispensaries carry plenty of edible marijuana products, from sodas and truffles to ice cream and honey. But what if you want to whip up your own treats with pot?
How best to cook with marijuana to create something delicious but not too potent? Julie Dooley, one of the owners of Julie and Kate Baked Goods in Denver, join the show with some tips on how to incorporate cannabis into delicious pastries.
But what if you want to plan an entire, multi-course meal around marijuana? This isn't some bizarre Iron Chef challenge, it was a real live event held last spring, sponsored by the restaurant Starry Kitchen.
The meal included everything from a pot consommé with wild boar, partridge, ginseng and leeks to a marijuana infused rum cocktail. Chef Laurent Quenioux of the pop-up restaurant Bistro LQ was the mastermind in the kitchen. He dropped by earlier to tell me about this epic meal.
Underground Pop-Up Weed Dinner Recipe
Green Congee, Monkfish
1 pound net filet of Atlantic Monkfish
2 tablespoons of infused cannabis coconut butter
1 bunch basil
1 bunch epazote
1 bunch of fresh canna bis leaves
1 bunch of spinach
8 tablespoons of infused cannabis oil
Salt, pepper to taste
3 cloves of fresh garlic
1 pound of ready-to-use cooked congee
2 tablespoons of butter
In a saucepan, blanche all leaves (epazote, basil, spinach, cannabis) for two minutes, then drain and cool. In a blender, add the blanched leaves, salt and pepper, garlic, 3 tablespoons of water and the cannabis oil, and blend until the mixture is a smooth consistency.
Warm up slowly the congee and stir frequently
Cut the monkfish in four nice pieces, season with salt and pepper, and sautee for 3 minutes on each side in a saucepan with the coconut butter. Mix the pesto into the congee and add the butter.
Spoon the cannabis congee into a shallow bowl and top with the sautéed monkfish. Decorate with a fresh cannabis leaf.