cooking with CANNABIS
by Chef Sebastian Carosi
“ With legitimacy in legalization and more people creating kitchen equipment and gadgets that help the culinary world process different parts of the cannabis plant , we now have electric countertop kief sifters .”
As a former hippie and working professional chef with deep roots in the American Farm-to-Fork movement , it is great to see the cannabis plant move into the mainstream and onto the dinner table . More importantly into people ’ s kitchens and cupboards . Having several different pantry items to utilize in your daily cooking that contain cannabinoids lessens the chaos of not knowing what to do to get your products infused . There are countertop botanical extractors that are very affordable and super simple to use , especially for those cooks that truly enjoy making their own infused products . This recipe utilizes not only cannabis-infused coconut oil and cannabis-infused quality maple syrup , it also takes advantage of decarboxylated ( activated ) fresh kief . And again , with legitimacy in legalization and more people creating kitchen equipment and gadgets that help the culinary world process different parts of the cannabis plant , we now have electric countertop kief sifters . I would highly recommend using a creamy cultivar with this recipe , something like Orange Dream , Mendo Breath , or Wedding Cake . Roasted sweet potatoes and salted peanuts mingle with curry paste and coconut milk to create an incredibly velvety smooth bowl of soup . Please don ’ t spend too much time with the sweet potato and yam debate … use whichever you choose . Over time the name yam and sweet potato have been used interchangeably in conversation , at the supermarket , and even in cooking . Although they are both root vegetables , they are really two different vegetables , belonging to two different plant families . The sweet potato is from the morning glory family while the yam is related to the lily . In my opinion , yams are slightly starchier than sweet potatoes and can grow much larger . Both are a staple food in many parts of the world , and they are a good source of fibre , potassium , and minerals . While peanuts technically belong to the legume family , many still refer to them as a nut . Either way , the salted and roasted variety are going right in the pot to make this soup . After you let it simmer for 35-40 minutes , it is best to let this soup rest for 30 minutes or so before puréeing in a high-speed blender . Be sure to thoroughly purée the soup , making it velvety smooth . If you need to thin it out , be sure to re-season every time you add liquid . Although it may give a fall soup vibe , this curried cannabis sweet potato purée is best anytime you make it . I hope you enjoy this soup as much as I love an excuse to make copious amounts of cannabisinfused maple syrup lacquered bacon !
SC
Chef Sebastian Carosi trained at Portland ’ s Western Culinary Institute , apprenticed with renowned chefs in Italy , and went on to lead the Farm 2 Fork movement in New England and the mid-Atlantic states . Find him on Instagram at @ chef _ sebastian _ carosi .
32 Maximum Yield