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Arcane Treatise 227Jade Soup
5 large cucumbers
1 large onion, diced
1/2 pound spinach leaves, chopped
1/2 pound button mushrooms, chopped
5 tablespoons olive oil
8 ribs celery, minced
2 stalks leek, sliced
3 cloves garlic, minced
1 tablespoon soy sauce
1 pound taro, blanched and peeled
4 cups vegetable stock/take dashi
1 cup fresh or unsweetened coconut milk
2 tablespoons passionfruit nectar
white pepper to taste

1) Cut 10 to 15 thin slices from the cucumbers for garnish, and mince the remainder.

2) Heat oil in a wok over medium heat.  Once oil is hot but not sizzling, stirfry onion, leeks and garlic until onion turns translucent.  Add in remaining vegetables
Arcane Treatise 2267000 Seas Curry Paste

Dry
1 pod star anise, crushed/broken
1 teaspoon Sichuan pepper
5 black peppercorns
6 cloves
1 teaspoon cumin seeds
8 pods white cardamom
2 tablespoons coriander seeds
5 tablespoons black sesame seeds
12 allspice berries
8 juniper berries
one 2 inch piece cassia bark, broken
Wet
4 small chile peppers, stems removed and chopped
2 tablespoons fresh grated ginger
2 tablespoons fresh grated galangal
4 cloves fresh garlic, minced
1 large onion, diced
6 tablespoons coconut cream
1 cup fish stock
1 cup dry sherry
2 tablespoons freshly grated tangerine peel
sesame oil

1) Combine all dry ingredients in a large wok over medium he
Arcane Treatise 225Summer Warmth

Crust
9 ounces crumbled gingersnaps
2 teaspoons allspice
2 teaspoons ground cinnamon
4 tablespoons fresh chopped ginger
1/2 cup brown sugar
1.75 cups fresh or unsweetened coconut milk
Filling
2 cups fresh or unsweetened grated coconut meat
1 pound ricotta or cream cheese
1 pound grated mozzarella cheese
1/4 cup powdered sugar
6 eggs
one 15 ounce can of litchis
Glaze
2 cups white chocolate morsels

1) Reserves 2 tablespoons ginger, 1 teaspoon allspice, 1 teaspoon cinnamon, and one cup coconut milk.  Combine remaining ginger, and other crust ingredients, then press into the base of a 9 inch springform cake tin.  Reserve in refrig
Arcane Treatise 224Colossus of Rhode Island Chowder

24 Quahogs or Cherrystone clams, (~8 pounds), cleaned and scrubbed
30 littleneck clams, cleaned
4 cups dry sherry or rice wine
4 cups fish stock or clam juice
1 pound slab of bacon, chopped into chunks
2 tablespoons sesame oil
1 tablespoon 5-Spice plus extra
1 large onion, peeled and diced
4 ribs celery, diced
2 pounds Yukon Gold or blue potatoes, peeled and diced
1 tablespoon black vinegar
2 tablespoons soy sauce
1 bunch fresh cilantro, chopped

1) Place a large skillet or wok over high heat until warm.  Reduce heat to warm, and add the clams, and two cups each of sherry and stock, letting clams cook until t
Arcane Treatise 223Four Emperors' Custard

6 large eggs
3 hard-boiled eggs, peeled
3 century eggs, peeled
12 quail eggs
1 cup milk
2 cups dashi
1 cup rice wine
1 cap dried shiitake, pulverized
1 tablespoon minced fresh garlic
1 tablespoon black vinegar
1 tablespoon minced ginger
1 teaspoon sugar
1/2 teaspoon 5-spice
1 teaspoon miso paste
1 pinch Sichuan pepper

1) Separate eggyolks from eggwhites of the large eggs.  Combine the eggwhites with the dashi, 5-spice and miso in a medium saucepan, whisking vigorously with an eggbeater or a handmixer.  Stir until foamy.  Place saucepan over warm heat.

2) Cut the hard-boiled and century eggs in half.  Separate the yol
Arcane Treatise 222Caligula's Grilled Cheese Sandwich

6 medium-sized shrimp, shelled
6 slices Texas toast
2 cups + extra shredded Asiago cheese
3 large eggs
1.5 cup dry sherry
1 tablespoon minced fresh garlic
6 anchovy fillets
3 slices prosciutto or bacon
2 teaspoons 5-spice
2 teaspoons minced fresh rosemary
virgin olive oil

1) Use a sharp knife to carefully carve a pocket in the center of each slice of Texas toast.  In a bowl, toss shrimp with 5-spice, 1 teaspoon sherry, 1 tablespoon oil, and rosemary, then let sit for 15 minutes.  Remove shrimp and chop, then return to the bowl.  Use a small spoon to carefully stuff one shrimp's worth of the mixture into ea

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April 4, 2012
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:iconavancna:
Reconstructions of the asaphid trilobites Gog catillus (bottom), Endymionin clavaria (upper left corner), and E. raymondi (upper right corner), from the Early Ordovician of Norway.

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