CANNABIS Used to be when you wanted to eat your weed, you half-listened to that “more-stoner-than-you” friend, scrawled down a couple of vague butter-to-swag ratios, and got to messing up your kitchen with a box of store-bought Duncan Hines brownie mix and quarter bags. But here’s a news flash: stop doing that. You have no excuse for dorm-room shenanigans with the new crop of wholesome marijuana cookbooks, which will teach you the proper way to add buzz to your lemon bars, chicken wings, and Thanksgiving turkey.
Such are some sample offerings from a new cookbook by the Bay’s preeminent voice on weed cooking: Sandy Moriarty. Moriarty is a graduate of Oaksterdam University who felt that the school could benefit from her 20-plus years of experience in the kush kitchen. After doffing her cap and gown, she cooked up a batch of her high-potency weed treats for Oaksterdam staffers and was rewarded with her own cooking courses on the syllabus. “They said ‘wow! This lady’s got something going on,’ ” Moriarty recalled in a phone interview with the Guardian. She now hawks her much-lauded lemon bars in the school’s Blue Sky Cafe and recently released an anthology of her best-loved bud recipes, Aunt Sandy’s Medical Marijuana Cookbook (Quick American Publishing, 96 pages, $18.95).
The secret to pot cuisine, Moriarty says, is in the lipids. “My butter-making process is superior over all,” she told us. So enthusiastic was she on the subject of medicinal marijuana cooking that she launched from one kitchen triumph to the next — the Super Bowl party when she plied guests with THC-laced hot wings and hot sauce, the Thanksgiving when she treated a houseful of happy loved ones to bud-inflected stuffing and a turkey whose skin she had lubed with that fine butter of hers.
So why, when her Oaksterdam classes are regularly packed and her snacks fly off the cafe shelves quicker than you can say “tetrahydrocannabinol,” would Moriarty want to share the secrets of her skills with a wider, cookbook-reading audience? First of all, she’s not giving up the whole goat, or shall we say, gram. When it comes to her famous lemon bars, Moriarty tweaked the recipe in the final publication — the bars in the book won’t knock you on your ass quite as hard as the specimens you’ll find at Blue Sky.
But Aunt Sandy’s has enough of the doyenne’s secrets to get you started in the kitchen. For example: grade AA butter is a must-have and titrating, or eating your weed at intervals to avoid the dreaded edible pass-out (or freak-out), is a must for the budding pot chef. Which brings us to another reason that you’ll want to check out these cookbooks: screw up the flour or salt measurements on a standard apple pie, and you may have to trash it. Screw up your marijuana-laced apple pie, and you’ll just wind up trashed.
STONERS’ DELIGHT: SPACE CAKES, POT BROWNIES, AND OTHER TASTY CANNABIS CREATION
By Spruce, 64 pages, $9.99, Spruce Books
A lovely little guide to medicinal desserts, this book promises sweet satisfaction with a minimum of the kind of jokes only a stoner could delight in.
BAKED: 35 MARIJUANA MUNCHIES TO MAKE AND BAKE
By Chris Stone, 128 pages $12.99, Ten Speed Press
A silly-yet-instructive paperback that lets you take the easy way (e.g., store-bought puff pastry) or the hard way (make the dough your own damn self) with your THC treats.