Arcane Treatise 26310,000 Treasure Congee2 tablespoons black rice2 tablespoons brown rice2 tablespoons wild rice2 tablespoons Job's tears (Yi yi ren)3 tablespoons millet1 tablespoon rye berries4 tablespoons rolled oats, plus extra1 tablespoon cracked wheat1/2 cup lotus seeds3 tablespoons azuki beans3 tablespoons mung beans3 tablespoons garbanzo beans1/2 cup lotus seeds3 tablespoons molasses1 tablespoon miso paste3 juniper berries, crushed1/3 teaspoon chipotle chile powder1/4 teaspoon cumin1/4 teaspoon ground white pepper1/4 teaspoon cinnamon3 cups rice wine or sherry2 cups vegetable stock or dashi2 large eggs2 cups boiling water1) Soak beans and lotus seeds in wine overnight.2) Heat oil in a wok over medium heat. Once warm, add grains, juniper berries and spices to wok, and stirfry until fragrant. Reduce heat to low, and pour in wine+beans+lotus seeds, and stock. Continue stirfrying until liquid is reduced by one-half.3) Raise heat to high and bri
Arcane Treatise 262Bandit's Purse Omelettetreasure12 quail eggs1 bunch fresh cilantro, chopped1 teaspoon miso paste3 cups dry sherry2 cups vegetable stock1 large onion, chopped2 tablespoons uncooked riceOmelette1 medium onion, sliced8 large chicken eggs, beaten4 tablespoons sesame oil1 large beefsteak tomato, chopped1 stalk green onion, chopped1 tablespoon soy or oyster sauce1 dash 5-spice1) Refrigerate one and one half cups sherry in a small bowl for one hour. In a medium saucepan over high heat, bring one cup stock and remaining sherry to a rolling boil, then let simmer over medium heat. Fold in one-quarter of cilantro and large onion, then add in three quail eggs one by one. When each egg turns opaque, retrieve it with a slotted spoon, and reserve in the refrigerated sherry. Repeat until all quail eggs are poached.2) Add rice and miso to saucepan. Let simmer at low until liquid is reduced to one-tenth. Remove from heat, and reserve.3)
Arcane Treatise 261Hot and Cold Dressing10 small fresh red chiles, stems removed and chopped10 limes, chopped2 bunches fresh cilantro10 ribs celery1 teaspoon miso paste1 cup crushed ice3 bunches fresh mint, chopped1 teaspoon powdered tumeric1 tablespoon packed fresh marjoram leaves1 tablespoon honey3/4 cup extra virgin olive oil1) Combine chiles with one bunch cilantro and limes in a bowl. Chop five ribs of celery, then toss them into the bowl. Pour in ice, top off with miso, cover bowl with plastic wrap, and let bowl sit in refrigerator for one day.2) Place contents of the bowl into a blender with mint, olive oil, tumeric, marjoram, and honey. Pulse until a smooth liquid. Pour mixture through a square of cheesecloth into a second bowl. Carefully wring cheesecloth of any remaining liquid.3) Finely chop remaining celery ribs, and cilantro, and toss into dressing. Use or serve immediately.
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