Time to start my cannabis babies cuz it’s begun… the best smelling wettest happiest season, the time for fresh green stuff and letting go of gravy. The last few months have been all about staying warm and comfy; now we can start to walk away from stew and look at crisp crunchy fresh things. I love this time of year as it seems the food is trying to jump out of the earth and into my mouth. Peas, mint, chives, rhubarb, green onions, green everything. Well, everything except the cannabis – that I’m just starting to sprout; stay tuned for pics in a few months. Meanwhile, I say hurray and THANKS!
Pals; just wanted to share some more pictures with you from my cannabis cooking classes. We have so much fun and I feel so privileged to be able to help a little. If you or any of your people have pain, anxiety, or pretty much any of the weirdness that we attract being human, cannabis can probably help. Onward citizens!!
Welcome to my new and improved website! I want to share some pics with you from a couple recent classes so you can see how fun they are. I’m so very thankful to get to help you learn how to cook; the look on someone’s face when their pain disappears or when they can finally sleep in priceless. Huge thanks for letting me help, and I hope you get some good stuff from this new website too. Onward citizens!
ASPARAGUS and PROSCIUTTO ROLLS
The combination of flavors in this recipe will make you and your friends very, very
happy! To serve 4, you’ll need:
1 lb. fresh asparagus, ends trimmed (cut, break, peel – whichever works for you)
4 oz. sliced prosciutto (good quality ham is ok too)
4 oz. cream cheese
Preheat your oven to 375. In a large pot of boiling water, blanch the asparagus for
about a minute then drain it well. Lay out a slice of the prosciutto, spread with
about a teaspoon of the cream cheese, then roll it around an asparagus spear.
When they’re all rolled up, place on a sheet tray and bake for about 10 to 15
minutes. You want the asparagus still crisp and the prosciutto kind of crinkly.
Place on a serving tray and enjoy – they’re salty, creamy, and wonderful.
BAKED ARTICHOKE DIP
This is a classic and well worth having in your app arsenal. Everyone likes it and
you’re kinda eating vegetables, so…yum! For about 3 cups, you’ll need:
1 C. mayonnaise
1 C. finely grated Parmesan cheese
½ C. finely chopped sweet onion
One can (14 oz.) well drained artichoke hearts
1 Tb. fresh lemon juice
½ tsp. black pepper
½ C. dry breadcrumbs or Panko crumbs
Preheat your oven to 400. Stir together in a medium sized bowl the mayo, cheese,
and onions. Buzz the artichoke hearts in a food processor till they’re finely
chopped, then add them and the lemon juice and pepper to the mayo mix and
combine. Get all this into a small baking dish, sprinkle the top with crumbs, and
drizzle with a little olive oil. Bake till the top is brown, about 20 minutes, and
serve warm with crackers or crostini – appetizer heaven!
BALSAMIC GLAZED PORK TENDERLOIN
You’ll love this; simple, elegant, tasty, and there’ll be glaze left over for another day. To serve 4
to 6, you’ll need:
2/3 C. fruit preserves (apricot or cherry is good)
¼ C. balsamic vinegar
2 Tb. lemon or orange juice
1 tsp. dry thyme
1 ½ lb. pork tenderloin, silver skin removed
Salt and pepper to taste
Preheat your oven to 425 and take the pork out of the fridge – you want it close to room temp
when you cook it. Combine the preserves, vinegar, juice and thyme in a small pan. Bring it to a
simmer and cook ‘til it’s thick, about 10 minutes. Correct the seasoning with salt and pepper,
and reserve about ½ of the glaze for service. Place the pork on a foil lined baking sheet, salt and
pepper it, and brush it on all sides with the remaining glaze. Roast it for about 15 minutes or
until the pork reads 140-145 on a meat thermometer. Let it rest covered for 10 minutes, then
serve it with the reserved glaze, some fall squash and maybe some green beans. Porky heaven
in under ½ hour – great!!
BASIC VINAIGRETTE DRESSING
This is a template for a great dressing – you can add different mustard, a little
honey, balsamic vinegar rather than red – use this as your guideline.
1/3 cup red wine vinegar
1 tablespoon prepared Dijon-style mustard
1/2 teaspoon ground black pepper
2 teaspoons salt
2 teaspoons minced garlic
1 cup extra virgin olive oil
Add all the ingredients to a jar with a tight fitting lid and shake like crazy till it’s
emulsified, or add all the ingredients except the oil, and whisk that in slowly –
either way works. You might want a higher ratio of acid to oil, more salt or
pepper, a teaspoon of honey – like I say, play with it till it makes you happy.
FROZEN BERRIES with HOT WHITE CHOCOLATE
This recipe is a love letter to berries! It lets their beautiful flavor shine, isn’t too
heavy, and is great for brunch or after dinner. To serve 8:
2 C. heavy cream
1 lb. best quality white chocolate, chopped
2 Tb. vanilla extract
Tiny pinch salt
2 Lb. fresh summer berries – blueberries, blackberries, etc. – cleaned and frozen
(or use frozen if it’s not summer)
Combine the cream, chocolate, vanilla and salt in a heat proof bowl and melt over
simmering water, stirring till blended. Put frozen berries in individual bowls about
10 minutes before serving, and then drizzle the hot sauce over the berries to
serve. Enjoy with port, rose’, bubbly, or whatever makes you happy – this is berry
BEST BROWNIES EVER
These were adapted from the Baker’s Chocolate recipe and are truly simple and
exceptionally delicious! This makes about 36, depending on how big you cut
them. Be prepared for greatness….
4 squares unsweetened baking chocolate
1 ½ sticks unsalted butter (medicated butter is great too)
2 C. sugar
1 tsp. vanilla
1 C. flour
1 C. chopped, toasted pecans (toasted chopped almonds are good too)
1 Tb. smoked chili powder (or to taste)
Preheat your oven to 350 and line a 9×13 pan with foil, overlapping the edges.
Spray the foil with cooking spray so nothing sticks. Then microwave the chocolate
and butter in a large glass bowl till everything’s all melted – about 2 minutes. Stir,
then in the same bowl stir in the sugar and blend in the vanilla and eggs. Mix in
flour, nuts, and chili powder, then spread evenly into your prepared pan. Bake 30
to 35 minutes, and if a toothpick comes out with fudgy crumbs you’re good. Use
the foil to lift out the brownies, let cool, and cut into squares. Amazing with a
dollop of whipped cream!
BLUEBERRY LIME JAM
I first tried this when the lovely Molly made it for us for a Christmas gift. The lime makes it just
different enough – it’s great on toast or scones or even with chicken or pork. To make 2 ½ to 3
pints, you’ll need:
4 cups blueberries, fresh or frozen
1 cup water
zest and juice of 1 lime
3 T Ball low sugar pectin
3-4 cups sugar
Combine the fruit, water, lime juice, zest and pectin. Bring to a hard rolling boil that you can't stir down.
Boil hard for 1 minute. Add the sugar. Return to a hard rolling boil. Boil hard for 1 minute. Ladle into
sterilized jars. At this point you can treat it like freezer jam or process it 10 minutes for canning; follow
the directions in your favorite cookbook. This tastes like summer and is wonderful any time of year.