Category: Recipe

Smashed Cucumbers by Max Ng, Director of Culinary at Momofuku

Smashed Cucumbers by Max Ng, Director of Culinary at Momofuku

This recipe contains nonpsychoactive cannabidiol (CBD) oil. If you wish to have a more elevated experience and have access to an infused olive oil containing THC, skip the CBD oil. Instead, use 2 tablespoons of the THC oil in step eight, and then follow the directions as noted. Be aware that a specific cannabis variety’s THC and CBD levels can vary, so be sure to know your product well before using and be mindful of your metabolism.
 

Ingredients

  • 1 pound cucumbers
  • 5 tsp salt
  • 5 tsp sugar

Dressing

  • 1/2 tsp kosher salt, 1 tsp sugar
  • 1 tsp rice vinegar, 1 tsp Sesame oil, 1 tsp soy sauce
  • 1 large garlic clove
  • Chili oil to taste
  • 1/2 tbsp POT DʼHUILE oil
  • Cilantro
  • Pinch of ground, roasted Sichuan pepper
  • 1 tsp toasted sesame seeds

Directions

  1. Cut cucumbers into pieces and then lengthwise.
  2. Lay cucumbers cut side down and smash with blade of cleaver or large knife to separate seeds from the cucumber, slice into bite size pieces.
  3. Scatter salt and sugar over the cucumbers and set aside for at least 15 minutes while it lightly pickles. Drain excess liquid well.
  4. Combine all ingredients to make the dressing.
  5. Toss cucumbers in sauce and serve, garnish with cilantro and sesame seeds.

Steamed Egg with CBD Chili Oil by Jing Gao, Founder of Fly By Jing

Steamed Egg with CBD Chili Oil by Jing Gao, Founder of Fly By Jing

This recipe contains nonpsychoactive cannabidiol (CBD) oil. If you wish to have a more elevated experience and have access to an infused olive oil containing THC, skip the CBD oil. Instead, use 2 tablespoons of the THC oil in step eight, and then follow the directions as noted. Be aware that a specific cannabis variety’s THC and CBD levels can vary, so be sure to know your product well before using and be mindful of your metabolism.

Ingredients

  • 3 large eggs
  • 1 cup dashi or stock, 1 tbsp mirin
  • 1 tbsp soy sauce
  • POT DʼHUILE oil, chili oil, and scallions

Directions

  1. Whisk eggs in a bowl, add dashi, mirin, soy sauce and whisk well. Strain through a fine-mesh sieve and set aside.
  2. Pour into a small bowl and cover with plastic wrap.
  3. Steam gently for 8-10 min, remove and keep wrapped until ready to serve — it will keep for about 10-20 minutes.
  4. Top with POT DʼHUILE oil, chili oil and scallions.

Chef Michael Gulotta’s Spicy Marinated Watermelon Salad

Chef Michael Gulotta of Maypop Restaurant

Chef Michael Gulotta’s Marinated Watermelon with Spicy Pickled Feta, Roasted Eggplant, and Mint

Chef Michael Gulotta of Maypop Restaurant

Serves 6 guests

Ingredients

  • 3 Japanese eggplants, diced large
  • ¼ cup vegetable oil
  • 1 teaspoon sea salt
  • 1 teaspoon Aleppo pepper flakes
  • 1 small seedless watermelon (or one pack of fresh cubed watermelon, seeded)
  • Mint leaves, plus more for garnishing
  • Pinch of turbinado (raw) sugar, to taste
  • Spicy Pickled Feta (see recipe below)
  • Pot d’Huile Olive Oil for drizzling

Directions

  1. Toss the diced eggplant with the vegetable oil, salt, and half of the Aleppo chili flake. Lay the eggplant out onto a baking sheet and place it in a 350ºF oven for 12 minutes, or until golden brown and tender. Remove from the oven and let cool.
  2. Place the sugar, mint, remaining Aleppo pepper flake, and a pinch of sea salt into a food processor and grind it together until the mint is pulverized. Toss the mint and sugar mixture with the watermelon and let it marinate for 20 minutes.
  3. To serve, gently fold the eggplant in with the marinated watermelon and its juices. Spoon the eggplant watermelon mixture into a deep platter and top with the pickled feta (be sure to get some of the fennel and cumin seed with it), fresh torn mint leaves, and a generous drizzle of Pot d’Huile Olive Oil.

For the Spicy Pickled Feta

  • 1 teaspoon vegetable oil
  • 1 pinch cumin seed
  • 1 pinch fennel seed
  • 1 cup white wine vinegar
  • 1 cup granulated sugar
  • 1 teaspoon Calabrian chili paste, can substitute one fresh serrano, sliced into rings
  • 2 cloves garlic, shaved
  • ½ small red onion, thinly sliced
  • 6 ounces feta cheese, crumbled
  1. In a small non-reactive pot heat the vegetable oil, cumin seed, and fennel seed over medium heat.
  2. Once the spices begin to sizzle and pop in the oil, add in the vinegar, sugar, and Calabrian chili paste.
  3. Bring the pot to a simmer, then cut the heat and stir in the shaved onion and garlic.
  4. Allow the mixture to cool and then pour it over the crumbled feta. Refrigerate overnight before using.

Pot d’Huile’s Olive Oil Cake

 

Pot d’Huile’s Almond Olive Oil Cake

 

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup almond flour or meal
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 1/2 cup Pot d’Huile olive oil
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon pure almond extract
  • Grated zest of 1/4 a of a medium orange
  • 1/2 cup orange juice
  • 2 1/2 tablespoons unsalted butter
  • 1 cup confectioner’s sugar
  • 3 tablespoons whole milk
  • A few drops of fresh lemon juice
  • 1/2 cup sliced almonds, toasted and cooled

 

Directions

  1. Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan or springform pan and set aside.
  2. In a medium bowl, whisk together the flour, almond flour, baking powder, salt, and set aside.
  3. Crack the eggs into a large mixing bowl and whisk them lightly to break up the yolks. Add the sugar to the bowl and whisk it in very thoroughly. Add the olive oil and whisk until the mixture is a bit lighter in color and has thickened slightly, about 45-60 seconds. Whisk in the extracts and zest, followed by the orange juice.
  4. Add the dry ingredients to the bowl and whisk until they are thoroughly combined; continue whisking until you have a smooth, emulsified batter, about 30 more seconds.
  5. Pour the batter into the prepared pan, and bake the cake for 30 to 45 minutes, rotating the cake pan halfway through the cooking time to ensure even browning. The cake is done when it has begun to pull away from the sides of the pan, springs back slightly when touched, and a cake tester comes out clean.
  6. Allow the cake to cool for ten minutes in the pan, then gently remove it from the pan and allow it cool completely on a rack.
  7. When the cake is almost finished cooling, make the glaze. Melt the butter over medium heat in a small, heavy saucepan. When the bubbles subside, lower the heat and watch the butter carefully, swirling it in the pan occasionally to distribute the heat. When the butter begins to turn a light tan color and smells slightly nutty, turn off the heat and let the butter sit. It will continue to darken as it sits.
  8. While the butter cools, sift the confectioner’s sugar into a medium bowl. Whisk in the milk until completely smooth but thick, then slowly whisk in the butter. Taste the glaze and add a few drops of lemon juice to balance the sweetness. Stir in the toasted almonds. Spread the almonds and glaze onto the top and sides of the cake and let it sit until set and dry.

Chron Vivant’s Famous CBD Nut Mix Recipe

Chron Vivant’s Nut Recipe (Original recipe by The Union Square Cafe Cookbook)

The perfect balance of salty, sweet, savory and spicy, these CBD-infused mixed bar nuts are anything but ordinary and will keep everyone coming back for more. Created by the world-famous Union Square Cafe, this tried-and-true recipe gets an elevated twist with the addition of gourmet CBD-infused olive oil and savory herbs. Regardless of whether you gift them or make them for yourself, this addictive snack is ideal for serving before dinner or at any party all year round.

— John Korkidis of Chron Vivant

Ingredients

  • 1/4 pound assorted nuts (peanuts, cashews, brazil nuts, hazelnuts, and/or whole unpeeled almonds – or 1/4 pound unsalted, assorted nuts)
  • 2 tablespoons fresh rosemary (or other similar local herb), coarsely chopped
  • 1/2 teaspoon cayenne
  • 2 teaspoons dark brown sugar
  • 2 teaspoons kosher salt
  • 1 tablespoon Pot d’Huile CBD olive oil

Directions

  1. Preheat the oven to 275 degrees F.
  2. Toss the nuts in a large bowl to combine and spread them out on a cookie sheet. Toast in the oven until they become light golden brown, about 10 minutes.
  3. In the large bowl, combine the rosemary, cayenne, brown sugar, salt, and melted butter.
  4. Thoroughly toss the warm toasted nut with the spiced butter and serve warm.

Original recipe courtesy of The Union Square Café Cookbook by Danny Meyer and Michael Romano, 1994.

Herb Somm’s Lemon Raspberry CBD Bars

Herb Somm’s Lemon Raspberry CBD Bars

This recipe contains nonpsychoactive cannabidiol (CBD) oil. If you wish to have a more elevated experience and have access to an infused olive oil containing THC, skip the CBD oil. Instead, use 2 tablespoons of the THC oil in step eight, and then follow the directions as noted. Be aware that a specific cannabis variety’s THC and CBD levels can vary, so be sure to know your product well before using and be mindful of your metabolism.

Ingredients

Bliss Bar Crust

  • 1/2 cup salted butter, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon organic lemon zest, grated
  • 1 cup all-purpose flour
  • 1/4 cup graham cracker crumbs
  • Dash of sea salt

Raspberry Bliss Sauce

  • 2 tablespoons granulated sugar
  • 2 teaspoons cornstarch
  • 1/4 cup fresh-squeezed organic lemon juice
  • 1 1/4 cups organic raspberries (save 1/4 cup to garnish bars at the end)

CBD Custard Filling

  • 7 large eggs
  • 2 tablespoons cannabidiol (CBD) oil
  • 2 1/2 cups granulated sugar
  • 2 tablespoons organic lemon zest, grated
  • 1 cup all-purpose flour
  • 1/2 cup fresh-squeezed organic lemon juice
  • Powdered sugar to sprinkle on top after baking

Directions

  1. Preheat oven to 325ºF. Lightly coat an 11×7-inch baking pan using nonstick cooking spray. Make sure to apply a thin coat and spread evenly.
  2. Beginning with the Bliss Bar Crust ingredients, use a whisk to blend the softened butter and sugar in a mixing bowl until smooth. Add the grated organic lemon zest and continue to whisk. Next, add the flour, sea salt, and graham cracker crumbs in intervals while stirring until the batter turns thick.Lemon Zest for CBD Bliss Bars
  3. Using your hands, ball up the batter and transfer it over to the baking pan. Use your fingers to press the crust mixture into the bottom of the pan and spread evenly until the entire surface is covered.
  4. Place into oven and bake for 20-25 minutes or until golden brown. Remove from heat and let cool.
  5. While the crust is baking, begin making the Raspberry Bliss Sauce. Using a small saucepan, heat up the sugar, cornstarch, and lemon juice for about a minute.
  6. Next, add a cup of organic fresh raspberries. Cook over medium heat and stir with a wooden spoon or whisk until the raspberries break down and the sauce turns thick. Remove from heat.
    Raspberry Bliss Sauce
  7. Use a mesh strainer to drain the Raspberry Bliss Sauce over a small bowl. Try to discard the seeds as best as you can. Set the strained sauce aside and let cool.
  8. The final step is to make the CBD Custard Filling. Whisk together the eggs, CBD oil, sugar, organic lemon zest, and flour in a large mixing bowl. Gradually add the fresh-squeezed organic lemon juice until the mix is well-blended. Continue to stir and then pour the CBD custard over the baked crust.
  9. Using a spoon, add 1-2 spoonfuls of the Raspberry Bliss Sauce and spread evenly around the entire surface. Quickly drag the end of a sharp knife across the surface to create raspberry spirals in the custard.
  10. Place into oven and bake for 40 minutes or until the center of the bars are set. Remove the pan from heat and let cool.
    Baked Lemon CBD Bliss Bars
  11. Cut the CBD Bliss Bars into squares and dust with powdered sugar. Using a small knife, cut the remaining raspberries in half, removing part of the center to resemble a heart-shaped garnish.
  12. Serve and enjoy!
    CBD Lemon Bliss Bars with Powdered Sugar

Yield: 18-20 bars
Total Time: 1 hour, 45 minutes

Sous Weed’s Trippy Vegetable Tart

Trippy Vegetable Tart

A recipe by Monica Lo of Sous Weed

Serves 8

Ingredients:

  • 1 frozen pie crust
  • 1 cup sun-dried tomatoes
  • 2 Tbsp basil pesto
  • 2 cloves garlic
  • ¼ cup extra virgin olive oil
  • ¼ cup Pot d’Huile olive oil
  • ¼ cup parmesan, shredded
  • 2 large zucchini
  • 1 large yellow squash
  • 3 large carrots, peeled
  • 1 large sweet potato, peeled and halved horizontally.
  • ½ Tbsp chopped rosemary
  • Salt and pepper to taste

Directions:

  1. Defrost frozen crust in the refrigerator for 30 minutes while you prepare the vegetables.
  2. In a food processor, blend sun-dried tomatoes, basil pesto, garlic cloves, extra virgin olive oil, Pot d’Huile Olive Oil, and parmesan cheese until uniform. Set aside.
  3. Trim edges off all vegetables and slice into long thin strips using a mandolin or vegetable peeler. Place into a large mixing bowl filled with warm water and a Tbsp of salt.
  4. Preheat oven to 350ºF.
  5. Spread the sun-dried tomato mixture along the bottom of pie crust.
  6. On a clean cutting board, take a strip of zucchini and roll it up tight. Stand it up and begin to roll other vegetable strips around it, alternating colors. Continue to wrap the vegetable strips until the spiral gets large enough to pick up and slide onto the pie crust. Arrange more vegetable strips until the entire tart is full.
  7. Brush the top of the vegetable tart and crust with olive oil and sprinkle with chopped rosemary. Bake for about 50 minutes, until vegetables are cooked through and crust edges are golden brown.
  8. Cool in for 15 minutes before slicing and serving.

Chef Michelle Minori’s Basil-Almond Pesto Pasta

 

Basil-Almond Pesto Pasta by Michelle Minori of Barzotto

Ingredients for pesto sauce

  • 2 cups firmly packed fresh basil (or one bunch)
  • ½ cup almonds, toasted and chopped
  • 4 Tablespoons Parmesan cheese
  • 25 ml Pot D’Huile olive oil
  • 150 ml extra virgin olive oil
  • 1 pinch of salt

For pasta and assembly

  • Parmesan, to garnish
  • 10 ounces fresh or 8 ounces dried spaghetti
  • Salt

Directions for pesto

  1. Place all ingredients in a blender or food processor and blend until almost smooth

Directions for pasta + assembly

  1. Bring a pot of salted water to a boil
  2. Boil spaghetti until al dente
  3. Strain into individual bowls for each person. Reserve 2 cups of the cooking liquid
  4. Toss each person’s pasta with their measured amount of sauce. Add some of the cooking liquid to the noodles to help loosen the sauce to the desired consistency
  5. Sprinkle with some freshly grated Parmesan to finish