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About Traditional Art / Hobbyist Official Beta Tester Stanton F. FinkUnited States Groups :iconeoscorpiidae: Eoscorpiidae
Esoteric Palaeontography
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Deviant for 12 Years
11 Month Premium Membership:
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Statistics 8,926 Deviations 73,663 Comments 235,873 Pageviews

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Lavenderade

1 cup honey
5 cups water
1/4 cup fresh lavender flowers, crushed or minced
5 large lemons

1) Boil two and a half cups of water in a medium saucepan over high heat.  Remove pan from heat and stir in honey, lavender flowers, and juice and grated zest of lemons (together with juiced lemons), stirring until honey dissolves.  Let pan steep until room temperature.

2) Strain out and discard solids.  Pour liquid into a pitcher.  Add in remaining water and refrigerate for at least 2 hours before serving.
Stanton's Rainbow Swirl Tart

1 sheet puff pastry for a 9-inch pie-pan
2 tablespoons Dijon mustard
2 tablespoons Ranch dressing
1/2 cup sour cream
1 tablespoon fresh thyme, minced
1 tablespoon fresh tarragon, minced
1 tablespoon fresh sage, minced
2 small zucchinis
1 small yellow squash
5 large heirloom carrots, different colors
1 small Chinese or Japanese eggplant
2 tablespoons sesame oil
1 egg
salt
5-spice

1) Place puff pastry sheet in a 9-inch pie pan and prick it repeatedly with a fork.  Preheat oven to 375 degrees Fahrenheit.

2) In a small bowl, combine mustard with Ranch, sour cream, and herbs, then spread evenly over bottom of crust.

3) Wash and scrub all the vegetables.  Use a vegetable peeler to cut the vegetables into length-wise strips.

4) Roll up one strip tightly into a spiral, and place it in the center of the pie pan.  Now continue wrapping another strip around the spiral.  Continue wrapping with alternating strips until the entire pain is filled.

5) Whisk together the egg with sesame oil in a small bowl.  Brush the top of the tart with the mixture, then season the tart liberally with salt and 5-spice.  Bake the tart for 40 minutes.

6) Remove the baked tart and let it cool at least ten minutes before serving.
Arcane Treatise 304
A vegetable tart that's a feast for the eyes in addition to being a feast.
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Magic Grits

8 cups freshly popped popcorn
1 stick unsalted butter, softened
4 cups boiling water
4 cups stock

1) In a large soup pot, bring water and stock to a boil over high heat.  Gradually fold in popcorn, and then let simmer over low heat until popcorn softens and turns mushy.  Strain broth through a strainer into a second soup pot.

2) Place popcorn into a blender and gradually pulse until completely blended.  Gradually strain mixture through a medium-mesh strainer placed over the second pot.  Press down on kernels with a spoon, discarding any material that can not be pressed through the strainer.

3) Raise heat under the second pot to medium.  Fold in butter, and stir until desired thickness is achieved.
Arcane Treatise 303
Grits is a classic comfort food in South(ern American) cuisine, but is rather tedious to make.  Here's a somewhat more expedient way to make it.
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Zhong Guo Ji Mian Tang

1 three to four pound chicken, cut into 6 pieces
3 large white onions, chopped
5 garlic cloves, chopped
2 large carrots, diced
3 ribs celery, diced
1 pound mushrooms, chopped
1 large leek, chopped
6 dried shiitake mushrooms
4 tablespoons miso paste
2 tablespoons 5-spice
2 pods star anise
2 quarts rice wine
soy sauce
salt
12 ounces noodles
6 stalks green onions, sliced
6 eggs
6 tablespoons sesame oil
1 bunch fresh cilantro

1) Soak shiitake in one cup warm water until soft.  Then add water and mushrooms into a 4 quart soup pot.

2) Fill an 8 quart soup pot with 3 quarts water and 1 quart wine, then fill the  4 quart pot with 1 quart water and 1 quart wine.  Place chicken, 5-spice, 1 pod star anise, 2 tablespoons miso, and 1 tablespoon soy sauce into the 8 quart pot, and bring it to a boil over high heat.  Reduce heat to low, and let simmer, uncovered, for one hour.  Skim off and reserve 6 tablespoons' worth of chicken fat.

3) Place white onions, remaining star anise, leek, carrots, celery, button mushrooms, remaining miso, and remaining soy sauce into 4 quart pot, then bring to a boil over high heat.  Reduce heat to low, and let simmer, uncovered, for 3 hours.

4) After one hour, retrieve chicken, and let cool in a large bowl.  Once cool enough to handle, strip the meat from the bones.  Divide the meat between six bowls, then return the bones to the 8 quart pot to continue simmering for two more hours at low heat.

5) Place eggs in a colander and lower into the 8 quart pot for six minutes.  Remove colander and run under cold water.  Once cool, peel and reserve eggs.  Retrieve shiitakes, thinly slice them and divide them between the six bowls.

6) Strain solids from both pots, and pour the broths into a third soup pot.  Salt to taste, as necessary, then bring to a boil over high heat.  Reduce heat to medium, and cook noodles to al dente.

7)
Divide broth, and noodles among soup bowls.  Slice each egg in half before adding to each bowl.  Finish garnishing with chicken fat, sesame oil and cilantro leaves.
Arcane Treatise 302
It may seem like a lot of work, but it's worth it, as it's a Chinese banquet in a bowl.  Make it for someone you care about who's sick.
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Stanton's Rosemaried Chicken

1 four to five pound chicken
3 bunches of fresh rosemary
3 heads garlic, peeled and smashed
4 lemons, diced
1 stick butter, melted
2 Granny Smith apples, diced
1 cup dry sherry
1 cup chicken stock
salt
sugar
5-spice

1) Line the bottom of a roasting pan with rosemary, wine, and stock.  Preheat oven to 500 degrees Fahrenheit.

2) Rub chicken generously with salt, sugar, 5-spice and half a stick's worth of butter.  Stuff chicken with one head's worth of garlic cloves, apples, and one lemon.

3) Place chicken onto the rosemary in the pan.  Arrange remaining garlic and lemons in the pan, then place in oven.

4) Bake for 25 minutes, then reduce oven heat to 325 degrees and bake for an additional 90 minutes.  Turn off oven, remove pan from oven, and let chicken rest in pan for 30 minutes before serving.

Thank You

Journal Entry: Tue Dec 23, 2014, 8:31 AM


Thank you to the anonymous donor who extended my membership.  It's extremely appreciated.

  • Mood: Thanks

deviantID

avancna
Stanton F. Fink
Artist | Hobbyist | Traditional Art
United States
I'm attempting to shake out all of the little thingies in my head.

Current Residence: Southern California, Favourite style of art: Woodblock, Operating System: Windows, MP3 player of choice: Real Player, Shell of choice: Nautilus, Thatcheria mirabilis, Trigonostoma cooperii, Wallpaper of choice: Anything with fish in it, Skin of choice: Keratin-based, Favourite cartoon character: The Real Ghostbusters, The Animaniacs, Personal Quote: "Driving with her is more dangerous that being married to Liza Minelli"
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:iconshono:
Shono Featured By Owner May 9, 2015  Professional General Artist
Catty Clan Girls by Shono  

Just like what WarAngel said: Thanks for the faves!


If you enjoy my comics, you can read the latest issue at shadowsofoblivion.com

If you’re not interested, that’s cool too, I really appreciate the faves and the support!

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:iconavancna:
avancna Featured By Owner May 9, 2015  Hobbyist Traditional Artist
No problem.
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:iconwonderfully-twisted:
wonderfully-twisted Featured By Owner May 3, 2015  Professional Interface Designer
thanks for the watch and favs
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:iconavancna:
avancna Featured By Owner May 3, 2015  Hobbyist Traditional Artist
tasti gattai!
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:iconiriscup:
iriscup Featured By Owner Mar 30, 2015
Thanksforfaving by AudraMBlackburnsArt 
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:iconbaltorigamist:
Baltorigamist Featured By Owner Mar 27, 2015  Hobbyist Artisan Crafter
Awesome art! :D
I'm starting to do a lot of prehistoric-related origami, so I think I might use some of your pictures as references if you don't mind. c:
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:iconavancna:
avancna Featured By Owner Mar 27, 2015  Hobbyist Traditional Artist
I would be honored
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:iconnctorres:
nctorres Featured By Owner Mar 13, 2015  Hobbyist Traditional Artist
Thanks for the favs my friend, Much appreciated. 
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:iconavancna:
avancna Featured By Owner Mar 13, 2015  Hobbyist Traditional Artist
Thank you for having great art.
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:iconmaleiva:
Maleiva Featured By Owner Feb 23, 2015  Hobbyist General Artist
Thanks for the fave!
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