Stout-glazed short ribs

Testing the texture differences between 48 and 72 cooking hours.

Active: 30 minutes; Sous vide: 48 to 72 hours; Reheat: 30 minutes

Beef short ribs, cut into four equal parts, trimmed of sinew & excess fat	2 pounds
Salt
Pepper, freshly ground
Butter, unsalted	2 tablespoon
Garlic, lightly crushed	3 cloves
Guinness or other dry stout	1 cup
Bay leaf	1
Beef broth, low-sodium	1 ½ cups
Hoisin sauce	2 tablespoons
Sugar, dark brown	1 tablespoon
Butter, canna-infused	1 tablespoon

1. Preheat your sous vide water bath to 134.6°F. 
2. Place the ribs in a gallon-size freezer-safe ziplock bag in a single layer, and seal using the water displacement method. 
3. When the water reaches the target temperature, lower the bagged ribs into the water bath (ensuring the bag is fully submerged), and cook for 48 to 72 hours. (Chef's note: We decided on 48 over 72 hours as our preferred cooking time. The texture is soft at 48 hours but not entirely lost like starts to happen at 72 hours. I liked 72 to baby food.)
4. Remove the bag from the water bath, and let the ribs rest for 10 minutes. 
5. Transfer the ribs to a cutting board, reserving any cooking liquid in the bag for the glaze. 
6. Pat the meat throughly dry with paper towels, slice into ½-inch patties, and season with salt and pepper. 
7. Heat a large sauté pan over medium-high heat. 
8. When the pan is hot, add the 2-tablespoons butter, which will sizzle and brown immediately. 
9. Carefully place the rib patties in the pan, and sear until golden brown, about 1 minute. 
10. Using tongs, flip the patties and brown for about 1 minute more, then transfer to a platter. 
11. Drain off and discard all but 1 tablespoon of the fat from the pan, and return the pan to medium heat. 
12. Add the garlic, and cook, stirring occasionally, until lightly browned, about 2 minutes. 
13. Pour in the stout, which will immediately foam and bubble vigorously), and the bay leaf, and scrape the bottom to the pan with a wooden spoon to dislodge any browned bits. 
14. Stir in the reserved cooking liquid, stock, hoisin sauce, and sugar, and then let the mixture come to a lively boil. 
15. Reduce the liquid until it has a thick, syrupy consistency and is about one-fourth its original volume, about 15 minutes. (The viscosity is somewhere between maple syrup and molasses.) 
16. Reduce the heat to low, and stir in 1-tablespoon canna-infused butter until it is completely incorporated. The sauce should be glossy and have a richly sweet, salty taste. 
17. Remove the bay leaf and garlic cloves. 
18. Return the short rib patties to the pan, and glaze them by spooning the sauce over them until they are completely coated. 

Serve with gougères and pickled red onions.
Recipe totally tainted from Sous Vide at Home by Lisa Q. Fetterman.

Gruyère & green garlic gougères

Active: 25 minutes; Bake: 35 minutes

Butter, unsalted	100 grams
Butter, canna-infused	11 grams
Water	237 grams
Salt, kosher	½ teaspoon
Sugar, granulated	¼ teaspoon
Pepper, freshly ground	¼ teaspoon
Flour, all-purpose	140 grams
Eggs	4 large
Gruyère, finely shredded	115 grams
Green garlic, scallions, or chives	1 tablespoon

1. Preheat your oven to 400°F; line two baking sheets with parchment paper or silicone baking mats, and set aside. 
2. In a medium saucepan over medium heat, combine the butter, canna butter, water, salt, sugar, and pepper; bring to a boil. 
3. Once the butter melts, add the flour all at once. 
4. With a wooden spoon with a flat-edge, begin stirring immediately until the mixture forms a ball and comes a way from the sides of the pan. 
5. Continue cooking, stirring, until the mixture starts to look gritty on the bottom of the pan. The dryer the mixture becomes, the better it will absorb the eggs, and the puffier the gougères get in the oven. 
6. Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment, and beat the dough on medium-low speed for about 1 minute until it is just warm to the touch. 
7. Increase the speed to medium-high, and add the eggs one at a time, ensuring each egg is fully incorporated into the batter before adding the next. 
8. Scrape down the sides of the bowl between additions with a rubber spatula. 
9. Mix in the cheese and green garlic. 
10. Coat a 3-tablespoon cookie scoop with nonstick baking spray, and spoon out 7 level scoops of dough onto one of the prepared sheets, placing them about 3 inches apart.
11. Respray the cookie scoop as needed, a repeat with the second baking sheet. 
12. Wet your finger with a bit of water, any smooth any jagged edges. 
13. Bake for 30 to 35 minutes until puffed, browned, and firm to the touch, rotating the sheets between the racks and from from front to back every 10 minutes. 
14. Keep an eye on them the last 5 minutes so they don’t burn. They should sound hollow when tapped with your finger. 
15. Once done, cut a small slit in the side of each puff. 
16. Turn off the oven, and return the gougères to the oven for 10 minutes to get extra crispy. 
17. Transfer the baking sheets to a cooling rack. 
18. Refrigerate leftovers in an airtight container for up to 3 days, or freeze for up to 3 months. Re-crisp in a 400°F oven for for 2 to 3 minutes before serving.

Recipe from Edibles by Stephanie Hua.

Sous vide canna-infused oil

Active: 15 minutes; Sous vide: 4 to 6 hours + 4 to 6 hours

Cannabis, premium such as a sativa or CBD-dominate strain, ground	7 grams (¼ ounce)
Butter or coconut oil, melted	170 grams (6 ounces)

1. Set your sous vide to 197°F. 
2. Vacuum seal your cannabis ingredients in a food-safe plastic bag. 
3. Immerse the sealed bag in the hot water, and simmer for 4 to 6 hours to decarboxylate; simmer longer for larger quantities. 
4. Lower your sous vide to 185°F. 
5. Remove the bag from the water bath, dry with paper towels, and carefully open one end. 
6. Pour the melted oil into the bag, squish around to mix, and reseal. 
7. Immerse the sealed bag back in the hot water, and simmer for 4 to 6 hours; simmer longer for larger quantities. 
8. Remove the bag from the water bath, and let cool for 5 minutes.
9. Place a fine-mesh strainer over a medium bowl and line the strainer with a triple layer of cheesecloth.
10. Pour the cannabis mixture, using a spatula to scrape and press the solids.
11. Gather the cheesecloth and give it a good squeeze to ensure you get all the oil extracted; discard the leftover debris.
12. Label the jar with the date and contents. 
13. Refrigerate to cool, keep refrigerated for up to 1 month, or freeze for up to 6 months.

Recipe moderately modified from Bon Appétit and Edibles.

Second batch used in a canna butter

Booty call brownie

Fudgy brownie
Butter, unsalted	230 grams
Sugar, granulated	345 grams
Cocoa powder, unsweetened Dutch-processed	98 grams
Salt, kosher	1 teaspoon
Vanilla extract	1 teaspoon
Eggs, room temperature	3 large
Flour, all-purpose	105 grams
Cookie dough spread
Flour, all-purpose	140 grams
Butter, unsalted, room temperature	170 grams
Canna butter	12 grams
Sugar, granulated	100 grams
Sugar, light brown	200 grams
Salt, kosher	½ teaspoon
Cream, heavy	2 tablespoons
Vanilla extract	1 teaspoon
Chocolate chips	¾ cups
Finishing touches
Chocolate sandwich cookies, roughly chopped	3 ½ cups

Brownie

1. Preheat the oven to 325F; line a 9-inch by 13-inch baking pan with parchment paper. 
2. In a medium heatproof bowl over a double boiler, melt together the butter, sugar, cocoa powder, and salt. 
3. Cook for about 10 minutes, using a rubber spatula to stir the mixture occasionally until the butter melts and the batter starts to come together; remove from heat, and let cool for 5 minutes. 
4. Stir in the vanilla. 
5. Transfer the batter to the bowl of a stand mixer fitted with the paddle attachment. 
6. One egg at a time, beat in the eggs on low speed, waiting until one is incorporated before adding the next, 1 to 2 minutes; scrape down the bowl with a spatula about halfway through. 
7. When the batter looks shiny and smooth, add the flour. 
8. Mix for about 1 minute on low speed until it is incorporated and looks like the luscious velvety, brownie batter of your dreams. 
9. Pour the brownie batter into the prepared baking pan, scraping out the bowl with the spatula. 
10. Bake for about 25 minutes until set; let cool until you can touch the pan. 

Cookie dough spread

1. Lower the oven to 250F; line a rimmed baking sheet with parchment paper. 
2. Spread the flour on the baking sheet. 
3. Bake for 15 minutes, stirring halfway through the baking time; let the toasted flour cool before using. 
4. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, canna butter, sugars, and salt. 
5. Cream the mixture until light and fluffy, pausing halfway through mixing to scrape down the sides of the bowl with a spatula. 
6. Adjust the speed to low, add the toasted flour, and mix for about 1 minute until it is evenly combined. 
7. Stir in the chocolate chips; set aside at room temperature until the brownies have cooled. 

Assemble

1. Using an offset spatula, spread the cookie dough topping over the cooled brownies. 
2. Place a piece of plastic wrap over the cookie dough. 
3. Use your hands to press the dough into an even layer; remove the plastic wrap. 
4. Scatter the cookie pieces on top. 
5. Gently press them into the cookie dough spread. 
6. Chill the brownies thoroughly for about 30 minutes before cutting. 
7. Run a knife around the sides of the brownie pan, and use the parchment paper to lift the brownies out of the pan. 
8. Cut the brownies into 18 3-by-2-inch pieces; wipe your knife between cuts to keep the cuts sharp and clean. 

Recipe from Edibles by Stephanie Hua with Coreen Carroll

Roasted grape crostini

Grapes, red, seedless	1 pound
Oil, extra-virgin olive	1 tablespoon +
Salt, kosher	½ teaspoon + ½ teaspoon +
Pepper, freshly ground
Thyme, halved widthwise	4 sprigs
Rosemary, halved widthwise	2 sprigs
Mascarpone cheese	2/3 cup
Cashew butter	2 tablespoons
Canna butter, room temperature	2 ½ teaspoons
Bread, focaccia or francesi	1 loaf

1. Preheat the oven to 400F; line a baking sheet with parchment paper. 
2. On the baking sheet, toss together the grapes, 1-tablespoon oil, ½-teaspoon salt, ½-teaspoon pepper, thyme, and rosemary. 
3. Roast for 30 minutes, until the grapes are blistered and jammy, stirring once halfway through; remove and set aside. 
4. In a stand mixer with the paddle attachment, combine the mascarpone, cashew butter, canna butter, and ½-teaspoon salt. 
5. Whip for 30 seconds on medium speed until well combined; do not overbeat or the mixture can separate. 
6. Preheat the broiler to high. 
7. Split the bread in half. 
8. Brush the cut sides with oil, and sprinkle with salt and pepper. 
9. Place the crostini on a baking sheet and under the broiler for 3 to 5 minutes, until lightly golden. 
10. Spread 2-tablespoons cashew cream onto each crostini, and top with a spoonful of roasted grapes. 
11. Drizzle any juice from the pan, and enjoy immediately. 

Recipe mildly modified from Edibles: Small Bites for the Modern Cannabis Kitchen by Stephanie Hua with Coreen Carroll.