All the classic stories start with a cookie or a brownie, the typical sweet treats that kick start the infused edibles journey. My story also began with a cookie, but it hasn’t ended there. After I perfected my recipe for the (self-proclaimed) best weed cookie, I wanted to try something different and do my part to elevate the potential of edibles. The kitchen is like my laboratory where I can experiment and be creative. Whether brewing a batch of beer, prepping for an early morning tailgate or trying to recreate a delicious meal I’d eaten out, you can usually find me there. I started with cannabutter based sweets, but once I introduced cannabis infused oils, I was really able to expand the potential and get creative with recipes. The great experiment began!
Once the ideas were formed and dishes were developed, I wanted to be able to share them with people beyond just myself and my boyfriend, the default taste tester. And since I’m a natural entertainer, I took off my chef hat and took on the role of host. Cooking has been most rewarding for me when the food is shared with people and enjoyed over great conversation. I recently hosted my first cannabis party at home with some friends. Now, we are all seasoned stoners, so the dosage was high but appropriate for us. Its important to keep in mind your dosages, which there are many factors to account for. The only perfectly accurate way to know the strength of the oil you have is to send it to a lab, but there are resources available to help you estimate the potency of the oil you are making. But for now, let’s get back to the food!
With experience in the kitchen and recipes already at my disposal, a menu was born. First course was pumpkin ricotta ravioli with browned cannabutter sage sauce and toasted walnuts. Second course, the entree, was grilled hanger steak over arugula and fingerling potatoes with an infused chimichurri sauce. The meal finished with a toasted lemon pound cake topped with infused blueberry mint sauce and a fresh mascarpone whip. I’ve posted below the recipe for the brown cannabutter sage sauce, because it is easy to make, can be adjusted for more or less people and is versatile for any style of pasta, or even poured over a steak. I really love the addition of toasted, chopped walnuts on top, if you are having it on pasta, because the nutty earthiness plays well with the cannabutter. The texture adds something nice as well. Get creative!
I have to say, it was all delicious and the night was a success. Everyone felt fantastic, of course, and our munchies did not go unsatisfied. While that first party was great, I’ve been building on that experience ever since. It will always be the event that inspired me to experiment further and strive to develop a new class of edibles. Check back to see the progress and even grab a recipe, or two, for you to try in your own laboratory!
Brown Cannabutter Sage Sauce with Chopped Walnuts
(serves approximately 6)
1 stick of cannabis butter
1 clove garlice, chopped
1/4 cup chopped sage
1/4 cup walnuts, chopped and toasted
salt and pepper to taste
Pasta of your choice, or whatever you want to
Melt the cannabis butter over medium heat. You want it to begin bubbling and foaming up. You can adjust the temperature according to your stove.
Brown the butter for about two minutes.
Add garlic and sautee for a minute.
Add sage and sautee for one more minite. Salt and pepper to taste.
Add chopped walnuts and stir to coat.
Pour over pasta.
Serve and enjoy!