Mixed Green Olive-Cannabis Schmear

Ingredients

  • 3 cups Green Olives Such as Castelvano olives & Cerignola pitted
  • 3 Anchovy filets
  • 6 Garlic cloves crushed
  • 1 tbsp Cannabis infused olive oil *
  • 1/4 cup Extra Virgin Olive Oil
  • 1 Zest of lemon
  • 3 tbsp Freshly squeezed lemon juice
  • pinch Crushed red chilies
  • 3 tbsp capers, rinsed
  • 1/2 cup flat leaf parsley chopped

Instructions

  • Pulse olives, anchovy filets, garlic, cannabis olive oil and evoo, lemon juice, parsley, capers and crushed red chilies until a chunk paste is formed.
  • Serve as a dip for crudites or with garlicky toast, or schmear on your favorite burger as a delicious and savory topping.
  • *Please see recipe for cannabis preparation process outlined in Potza Balls Recipe on this site.

Chicken Soup with Potza Balls

Chicken Soup with Potza Balls

Ingredients

  • 4 lbs chicken bones wings, carcasses, necks, etc.
  • 12 cups water aprox
  • 1 large spanish onion chopped
  • 3 large carrots chopped
  • 3 celery ribs chopped
  • 5 Parsley sprigs
  • 3 fresh thyme sprigs
  • 1 bay leaf
  • 1 whole clove
  • 1 tsp whole black peppercorns

Chicken Soup

  • 10 cups chicken stock
  • 2 large chicken breasts cut into small diced pieces
  • several cups carrots, celery root, celery parsnips, white onion diced
  • 2 tsp freshly grated ginger (optional) freshly grated
  • 1 turmeric (optional) freshly grated
  • 1 tbsp fresh dill chopped
  • 1 tbsp flat leaf parsley chopped
  • kosher sea salt
  • freshly cracked black pepper

Potza Balls

  • 1 cup matzo meal
  • 2 tsp baking powder
  • 1 tsp kosher salt or sea salt
  • 1/2 tsp black pepper, freshly cracked
  • 2 whole eggs + 3 yolks lightly whisked
  • 1 tbsp cannabis infused olive oil* or schmaltz + 3 tbsp olive oil
  • 4 tbsp seltzer or soda water

Cannabis infused Olive Oil or Schmaltz

  • 3 1/2 grams CBD -rich decarboxylated cannabis flower
  • 1 cup olive oil or schmaltz

Instructions

  • Place all the ingredients in a large stock pot and fill with water only to the level of the bones and vegetables (this will guarantee a rich, not watery stock).
  • Place the stockpot (uncovered) over medium heat and bring to a simmer.
  • Skim off any scum that floats to the top. The scum will make your soup cloudy and bitter. Continue simmering for 4 hours. Thurn off the heat and allow the chicken stock to steep.
  • Strain out the bones and vegetables and discard. Cool the stock, in your stock pot in a sink filled with cold water and ice, completely before storing covered in the refrigerator or freezer. Ladle off the fat from the top of the stock before using.
  • Stock may be stored, covered in the freezer for up to 3 months or in the refrigerator for up to 5 days.
  • Do not add salat at this point. The stock will reduce as part of the natural simmering process and salting it can make it overly salty.

Potza Balls

  • Stir together matzo meal, baking powder, salt and pepper.
  • Whisk together eggs and yolks, oil or schmaltz and soda water.
  • Stir together wet ingredients into dry just to combine. Allow the mixture to rest for about 20 minutes in the refrigerator.
  • Bring the pot of soup (or water) to a simmer
  • Scoop a walnut size amount of potza ball dough and with wet hands roll lightly into a ball. (light handling here is key to fluffy end results.)
  • Gently drop into a simmering stock and continue with remaining dough.
  • Cover and simmer for 30 minutes until potza balls are fluffy and floating. Serve at once or remove the potza balls and cool before freezing for up to 3 months.

Recipes with Cannabis

  • To make any recipe with cannabis, the cannabis must go through a process called decarboxylation.
    In order to unlock the full potential of CBD, you must decarboxylate your dry cannabis flower before integrating it into a recipe. Decarboxylation is a heating process that triggers the chemical reaction that releases the carboxylic acids form the CBD.
    While there are many decarboxylation methods including baking in an oven, sous vide and pressure cooking, the activation is achieved by exposing dry cannabis to heat between 240-295 degrees F for 20-60 minutes.
    Heat for a shorter time at higher temperatures or for a longer time at lower temperatures between this range. For example, if you are using a higher temperature (between 275 and 295 degrees F, bake for 20 minutes max and be careful not to overcook. Overheating can degrade cannabinoids and terpenes.
  • heat over to 275 degrees F. Line baking sheet with tinfoil.
  • Break up dry flower into pea-sized pieces with fingers or scissors and spread cannabis evenly onto baking sheet. Place baking sheet in oven and bake for 20 minutes. Watch the cannabis closely so it doesn't burn. You want tit to look lightly browned. Remove from heat.

Cannabis infused Olive Oil or Schmaltz

  • In sterilized 16 oz Mason jar, combine cannabis flower and olive oil. Seal tightly.
  • Fill small saucepan with 3-inches of water. Place Mason jar in pan and heat on low. Using a candy thermometer, bring to a gentle boil at 200 degrees F for 2 1/2 to 3 hours. Make sure water does not exceed 211 degrees F.
  • Add water to saucepan as needed to compensate for evaporation. When finished, remove Mason jar and let cool
  • Place cheese cloth in fine-mesh strainer over clean 8-ounce Mason jar.
  • Pour infused olive oil through cheese cloth into the jar. Gently press to extract the oil.
  • Store at room temperature in dark cabinet. Makes 3/4 cup infused olive oil.
Holiday Fast Food

Holiday Fast Food

Episode 41

 

Chef Laura Frankel

Holiday Fast Food

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Chef Laura Frankel and I talk about holiday food prep and planning for Yom Kippur. She shares some great ideas that will be helpful for menu selection through break-the-fast. We even get a chance to talk about Chef’s favorite holiday, Sukkot

Kasha Varnishkes-A Modernized Classic

Kasha Varnishkes-A Modernized Classic

Servings: 6

Ingredients

  • 2 cups bowtie pasta
  • 1/2 oz dry porcini mushrooms Don't skip this ingredient
  • 1/2 cup schmaltz or extra virgin olive oil divided
  • 1 large yellow onion diced
  • 1 large leek sliced thinly
  • 1/2 lb cremini or button mushrooms sliced
  • 1 tbsp salt
  • 1 tbsp minced garlic
  • 1 cup kasha preferably coarse
  • 2 tsp ground black pepper
  • 1 tbsp fresh thyme leaves
  • 1 cup chicken or vegetable stock
  • 2 tbsp fresh parsley chopped

Instructions

  • Cook pasta in salted water until al dente. Drain and set aside.
  • While pasta is cooking, in a small bowl soak porcini mushrooms in 3/4 cup of warm water for 10 minutes until softened. Drain mushrooms, retaining the soaking water. Mince mushrooms and set aside.
  • In a large saucepan over medium-high heat, melt 1/4 cup of schmaltz or oil. Add onions, leek, mushrooms, salt and pepper. Saute until well-browned.
  • Add porcini mushrooms and garlic and cook for 2-3 minutes until garlic is fragrant and has softened. Add kasha, pepper, and thyme sprigs and cook for 3-5 minutes to toast the kasha. Stir in stock, cover, reduce heat, and simmer for 20 minutes.
  • Add cooked pasta to the pan and stir together. Garnish with parsley.

Notes

Chef Laura says this is the perfect autumnal side dish for pre-Yom Kippur or break fast. It's also great as a choice for a Sukkot meal.
Kasha is an earthly and fiber-filled grain. It is one of the oldest known food staples in Eastern European cuisine. Also known as buckwheat groats, kasha is popular with descendants of Ashkenazi and Yiddish-speaking Jews form Eastern Europe and Russia.
Booking groats with rich porcini mushrooms and fresh herbs updates the classic dish by adding deep, earthy flavor from mushrooms and by substituting vegetable stock for chicken stock. Everyone, including vegetarians will enjoy this rendition of European comfort food.

M’sabacha (no-blend warm hummus)

 

M'sabacha (No-blend warm hummus)

Ingredients

  • 1 cup dried chickpeas
  • 1/4 tsp baking soda
  • 1 garlic clove optional
  • 1/4 cup lemon juice
  • 1 tsp kosher salt
  • 1/2 tsp cumin
  • 1/2 cup tahini
  • Olive Oil to serve
  • chilies, pine nuts, cumin, paprika, sumac, cilantro optional toppings

Tahini Sauce

  • 1/2 cup tahini
  • 1 juice from one lemon
  • 1/4 cup cold water
  • 1/4 tsp salt
  • 1/8 tsp cumin

Instructions

  • The night before you intend to make the hummus, put chickpeas in a bowl and cover with 3-4 quarts of water. Soak chickpeas at room temperature overnight. In the summer, keep the bowl in the refrigerator.
  • The next day, drain chickpeas, cover with about 4 inches of water, add baking soda, and bring to boil over medium high heat. Skim foam with a large spoon, lower heat, cover and cook for about 1.5 hours, stirring occasionally (this will help remove the skins), until chickpeas are very soft and almost falling apart. Remove skins if they float to top.
  • When chickpeas are cooked, turn off the heat and keep on the stove so it stays warm.
  • To make tahini sauce: Mix tahini, lemon juice, cold water, salt and cumin with a fork or a whisk until smooth. You might have to add more water or tahini if it doesn't get smooth. A dd some water, one tablespoon at a time and blend until smooth. If it's too watery, add tahini, one tablespoon at a time and blend until it reaches the right texture. (Note: This sauce is great on its own on bread or as a dressing!)
  • Move about 1/2 cup of the ready tahini sauce to a bowl.
  • Add about 1/2 cup of the warm chickpeas using a skimmer on top of the tahini sauce.
  • Quickly mash the mixture with a potato masher or a fork, until most of the chickpeas are mashed.
  • Top with olive oil and your favorite toppings. Enjoy with pita, bread or on its own.

Salted Caramel Flan Cheesecake

Salted Caramel Flan Cheesecake

Course: Dessert
Cuisine: American
Servings: 12 People

Equipment

  • 1 (9 inch) springform cheesecake pan

Ingredients

  • 1 cup whole skinned almonds toasted
  • 2 tbsp granulated sugar
  • 1/2 tsp salt
  • 1 tbsp unsalted butter melted

Flan Batter

  • 3 8-oz packages cream cheese room temperature
  • 14 oz sweetened condensed milk divided
  • 1 large egg room temperature
  • 5 large egg yolks room temperature
  • 1 tsp vanilla extract

Salted Caramel

  • 1 tbsp corn syrup
  • 2 tbsp water
  • 1/4 tsp salt
  • 1 cup granulated sugar
  • 3/4 cup heavy cream warmed to at least 100 degrees F

Instructions

Toasted Almond Crust

  • Preheat the oven to 350 degrees F.
  • In the bowl of a food processor fitted with the "S" blade, grind the almonds, sugar, and salt. Process until the mixture becomes moist and crumbly.
  • Add the melted butter and process again until thoroughly combined.
  • Grease the pan(s). Press the mixture into the bottom of the pan(s).
  • To set the crust, bake for 5 minutes. Remove from the oven and set aside to cool to room temperature, about 1 hour.

Flan Batter

  • In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed for 2-3 minutes, until it is light and fluffy. Scrape down the sides and bottom of the stand mixer bowl to prevent lumps from forming.
  • Add half of the sweetened condensed milk to the bowl of the stand mixer and beat on low speed for 1 minute. Scrape down the sides and bottom of the stand mixer bowl and continue beating on low speed for 1 minute more, until the mixture is smooth and creamy and free of lumps. Repeat this step with the remaining sweetened condensed milk.
  • Reduce the mixer speed to low. Slowly add first the whole egg and then the egg yolks to the bowl, one at a time. After adding each, scrape down the sides and bottom of the bowl. Continue beating on low speed for 1-2 minutes, until the mixture is fully incorporated.
  • Add the vanilla to the bowl of the stand mixer and beat on low speed for 1 minute, until the vanilla is jus incorporated into the mixture. The mixture should be well blended , but not over-beaten.

Salted Caramel

  • In a heavy 2-quart sauce pan over medium heat, combine the corn syrup, water, and salt. Stir with a spatula and cook for 1 minute, until the salt is dissolved and the corn syrup has melted.
  • Sprinkle the sugar into the saucepan, taking care to cover the bottom of the saucepan as evenly as possible. Do NOT stir. Cook, using a pastry brush dipped in water to lightly wash down the sides of the pot, for 3-4 minutes, until the mixture begins to caramelize. (Brushing the sides of the pan prevents the formation of sugar crystals.)
  • Once the mixture becomes a light amber color, immediately remove from the heat and add the warmed heavy cream to the saucepan. Stir with a heatproof rubber spatula scraping the sides and bottom of the pot and making sure to fully incorporate the cream into the caramel, until the mixture is fully combined.
    Note: Be careful at this stage, as the caramel is extremely hot and the cream will bubble up and release very hot steam.
  • Transfer the caramel to a medium heatproof bowl. Set aside to cool to room temperature for 30 minutes; the caramel will thicken as it cools.

Cheesecake overall Instructions

  • Prepare the Toasted Almond Crust in a 9-inch springform pan. Follow the recipe as directed.
  • Prepare the Flan bater. Follow the recipe as directed.
  • Preheat the oven to 280 degrees F. Generously grease and flour the springform pan. Fill the springform pan with the Flan batter and place it on a baking sheet.
  • Place the baking sheet in the center of the oven, directly on the middle shelf. Bake for 35 to 40 minutes, until the cake is slightly firm to the touch and jiggles in the center (this is a shallow cake so it shouldn't soufflé much.) If a the end of the baking time, the cake is starting to soufflé but still has a loose center, reduce the oven temperature to 250 degrees F and bake for another 8-10 minutes. Remove from the oven and set aside to cool to room temperature, about 1 hour.
  • Refrigerate for 1 hour to cool the cake completely.
  • Loosen the cheesecake from the springform pan by sliding an offset spatula around the inside ring. Remove the springform pan from the cake and transfer to a plate. Refrigerate for at least 8 hours or overnight before decorating.
  • Prepare the Salted Caramel. Set aside while still warm, but not hot.
  • Pour the Salted Caramel on the center of the cake. Using the back of a wooden spoon or a silicone offset spatual, spread the caramel evenly over the top of the cake, being careful to to spread over the cake's edge.
  • While the caramel is still warm, press the toasted almonds into it. Work quickly! As caramel cools, it becomes less sticky and decorations do not adhere as well. Sprinkle with the sea salt crystals.
  • Transfer to the freezer for 2-3 hours before slicing.
  • Slice the cake with a thin, non-serrated knife that is dipped in hot water and wiped dry after each slice. Serve immediately or store in the freezer well wrapped for up to 3 months.
    Eli's Trading Secret: Toasting the almonds in this recipe at a low temperature for a long time produces a deeper, richer flavor.

This incredible cheesecake recipe might seem a bit complicated but in the end – totally worth it! Be sure to read over all the instructions before you begin. For those used to making cheesecakes you’ll see the procedure is a bit out of the ordinary which is what makes Eli’s Cheesecakes so special.