Cannabis in the Kitchen //

 

As we embark on this new cannabis era we are constantly being bombarded with new and different consumption methods. Whether it be dried flower, edibles, oils, topicals or beverages we are so inspired to explore and learn from our community that have continuously contributed to the future of our favourite plant.

We’ve teamed up with one of our favourite Canadian Cannabis Chef’s, Travis Petersen to bring you guys a little glimpse into what we imagined would be the perfect winter transition. 

 

HOT APPLE CIDER

3 cinnamon sticks
1 tsp black peppercorns
1/2 tsp whole cloves
1/4 tsp ground nutmeg
4 cups unsweetened apple juice
2 Apples
1/2 tbsp. orange zest
2 tbsp infused Maple Syrup

Directions:

Combine spices in a sauce pan and cook over medium-high heat until aromatic, about 4-5 minutes, stirring frequently.
Add nutmeg, and stir to combine. Peel both apples and remove the core.
Add in the apple juice, apples and orange zest. Bring to a boil.
Reduce heat and simmer for 15-20 minutes, depending on how strong you like your cider.
Pour juice through a fine-mesh sieve, into a mug. Allow to cool slightly.

 

Infused Hot Coco

1/3 cup unsweetened cocoa powder
3/4 cup white sugar
1 pinch salt
1/3 cup boiling water
3 1/2 cups infused milk
3/4 teaspoon vanilla extract
1/2 cup half-and-half cream

Directions:

Combine the cocoa, sugar and a pinch of salt in a saucepan. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn't scorch. Stir in 3 1/2 cups of milk and heat until very hot, but do not boil! Remove from heat and add vanilla. Divide between 4 mugs. Add the cream to the mugs of cocoa to cool it to drinking temperature.

 

Portobello Mushroom with Nicoise Dressing

2 Portobello Mushrooms
2 tbsp Goat Cheese
6 Grape Tomatoes
Fresh Basil
3 tbsp Olives
2 tbsp Capers
6 tbsp CBD Olive Oil
2 tbsp red wine vinegar
1 clove of garlic, minced
Salt and pepper

Directions :

In a boil add garlic and season with salt. Add Red wine vinegar and slowly whisk in Nomad CBD olive oil until fully emulsified. Add Capers & Olives. Set Aside.
Clean bottom of Portobello Mushrooms and season with salt and pepper. Drizzle a bit of Olive Oil on top. Grill Mushroom for 25 minutes until the water inside has reduced the size of the mushroom.
In a frying pan, heat to medium and add olive oil. Roast tomatoes until they start to caramelize. Remove from heat.
To plate, start with the mushroom on the bottom, then goat cheese and 3 grape tomatoes Add 2 tbsp of the dressing and garnish with Fresh Basil leaf.

 

* A LEVO I Machine was used to infuse THC for the Nicoise Dressing.  

 

Brussel Sprout Slaw

1 pound Brussels sprouts
⅓ cup slivered almonds, toasted (hickory smoked almonds would be great if you can find them)
⅓ cup tart dried cherries or cranberries, chopped
⅓ cup finely shredded Parmesan cheese

For the Maple Dijon Vinaigrette

2 tbsp Infused Maple Syrup 
1 tbsp Dijon Mustard 
2 tbsp Apple Cider Vinegar 
1/3 c olive oil 
Salt & Pepper

* A LEVO I Machine was used to infuse THC for the Maple Dijon Vinaigrette.  

 

Directions:

Shred the sprouts: First, cut off the tough ends of the sprouts and any browning outer leaves. Then shred them in a food processor using the slicing blade, pressing the sprouts against the blade with the provided plastic pusher. If you don’t have a food processor, slice them as thinly as possible using a sharp chef’s knife, then give them a few extra chops for good measure.

If you are using raw almonds, toast them over medium heat for three to four minutes, stirring frequently, until they are fragrant and turning golden on the edges.

 

About Travis Petersen

Travis Petersen is a West Coast native, born and raised in Vancouver, British Columbia. A world traveller and lover of food from an early age, Travis began cooking in his mid teens and fell in love with the joy of cooking for others.

In April 2018 Travis started The Infused Dining Series; a travelling Pop Up restaurant featuring cannabis infused menus. Over the following 17 months, The Nomad Cook would serve over 2500 Canadians their first infused dining experience and would start to gain international attention from the United States, UK & Australia.

 

Behind The Scenes