#greedywolf

[lyn-hue]

Day5-6 greedy wolf week

[inav-v-blog]

Greedy wolf...🤤 Lobo goloso.... personaje del cuento "Caperucita Rosa y el lobo goloso" escrito por la increible @silviagguir aah que? No lo conoces? Pues lo encuentras en el libro "Cuentos de Rechupete" editado por @trastin_ediciones 😉 #characterdesign #greedywolf #lobo #wolf #childrenillustration #childrenbookillustration #childrenbookart #literaturainfantil #ilustracioninfantil #digitalwatercolor #ilustraciondigital #ilustration_best #digitalilustration https://www.instagram.com/p/CdpdvbnqPac/?igshid=NGJjMDIxMWI=

[ladytp]

Saturday lunch - Dorne inspired filo pastry pithivier with lamb mince, nuts, sultana and preserved lemon filling, and yoghurt + date syrup dressing and a side of pickled cucumbers.

More details in the @greedywolf blog in here!

[zip001]

@greedywolf hi hi! I suggest maybe black beans and brown rice (the one from Houston’s restaurant which I have with their ribs is to die for) - I saw this recipe but have not tried it (https://www.tasteofhome.com/recipes/black-beans-with-brown-rice/).

Also, corn would be nice too or maybe a slaw!

cajun butter steak bites

Follow for recipes

Is this how you roll?

[lyn-hue]

Day1-4 greedywolf

[zip001]

these remind me of @asimplylucia ‘s gorgeous pastillas but of course lesser in scale! the recipes contained in this article sound so good - something for everyone methinks!

Some morning food for thought.

Take Time To Savor The Borek, A Flaky Turkish Snack

It seems that almost every country knows how to snack better than we do. We grab coffee and a muffin from a drive-through, or mindlessly reach into the chip bag while staring at the screen on our desk. I recently visited a friend in Spain’s Basque country who pointed out, with disdain, the lone cafe in his town that would give you coffee in a to-go cup rather than the standard little demitasse. The idea that you wouldn’t have a few minutes to sit and fully appreciate a cup of coffee and a little snack, either with a friend or the daily paper, was nearly unfathomable.

I hear where he’s coming from. Every now and then, when I catch myself wolfing something down without even registering (let alone appreciating) it, or forgoing breaks altogether, I make a mental note to make up for it. With a proper cup of tea, a proper moment of respite. A proper borek.

Borek are delicious little turnovers from Turkey, the country that invented the meze (well, the word, anyway). In fine Ottoman fashion, Turks are known for putting out table-groaning displays of little bites, from tangy thick yogurt to savory stuffed vegetables. However, as a fan of all things wrapped in dough, I gravitate toward borek. -Deena Prichep

[ladytp]

Sumptuous home-made pizza... More musing about different types of pizzas and one’s humble attempts to make pizza at home on @greedywolf ‘s blog here!

[zip001]

this recipe sounds amazing and forgiving and so flexible (make-ahead souffle) !!! i love all of jacques’ recipes that i have tried because he lets the ingredients shine!

@greedywolf @westeroswolf

[bgona]

A little late but here I have the menu of our Christmas´Eve: 

Appetizer

- Jamón Ibérico (of course de bellota) also known as Iberian Ham.  (How to cut Jamón Ibérico 1 & 2 , the second is a link to youtube to the first of 6 videos of how to cut it).

- Smoked Salmon with dill mustard sauce.

- Boiled Crawfishs (here a video of how to eat them)

First course

- Thistle with pine kernel and ham. (Delicious, this is a similar to the one of my mother).

Second course

- Cascajares Capon with apples (we are too many, so my uncle and mother prefer to cook this, and also be able to enjoy the rest of the dinner, they have work a lot at the thistle dish. So we buy 2 or 3, depending on how many we are, so no more homemade turkey for us). 

Desserts:

- Turron (different types), mazapanes (marzipans, the most famous here are from Toledo) and almond soup (my brother Ignatius speciality).

http://bgona.tumblr.com/post/71563533835/christmas-eve

[lyn-hue]

Day 7 greedywolf week

[zip001]

@westeroswolf @greedywolf

[zip001]

@greedywolf I have come to have a greater appreciation for VN foods - these recipes look amazing! I also think the linked banh mi article does offer good advice of getting Portugese buns (I would also recommend pulling out some of inside of the bread out for the optimum ratio of filling (meat, lightly pickled and fresh veggies, herbs, butter/mayo) and bread - too much bread is oft the fatal flaw of failed banh mis).

We usually had VN family dinners at my mum’s pretty much every other week (and received some containers of leftovers) so we never really went to VN restaurants (other than Caphe Banh Mi in Alexandria, VA). And now we (my sis and I) are trying to replicate her home style VN dishes - never get it right tho.

[zip001]

this vegan recipe looks so good @greedywolf and @thedropletsparkled !

[[MORE]]

⅓ cup vegetable oil, plus more for pan

¾ cup raw pistachios

Zest of 2 lemons

1¾ cups all-purpose flour

1 cup granulated sugar

2 tsp. baking powder

¾ tsp. kosher salt

5 Tbsp. extra-virgin olive oil

7 Tbsp. fresh lemon juice, divided

2 cups powdered sugar

RECIPE PREPARATION

Place a rack in middle of oven; preheat to 325°. Grease a 9x5" loaf pan with vegetable oil, then line with parchment paper, leaving overhang on long sides. Oil parchment paper (for insurance and an easy release).

Pulse pistachios in a food processor until finely ground (it’s okay if some of the pieces are a bit larger). Set aside a heaping tablespoonful.

Whisk lemon zest, flour, granulated sugar, baking powder, salt, and remaining pistachios in a large bowl. Whisk olive oil, 2 Tbsp. lemon juice, remaining ⅓ cup vegetable oil, and ½ cup water in a small bowl to combine. Pour oil mixture into dry ingredients and fold with a rubber spatula to combine, being very careful not to overmix (this batter contains a high ratio of liquid, which means it can get gummy if overworked). Pour into prepared pan and tilt to distribute; batter should come halfway up the sides.

Bake cake until golden brown all over, it springs back when gently pressed, and a tester inserted into the center comes out clean, 50–60 minutes. Transfer pan to a wire rack and let cake cool completely in pan, at least 2 hours. Using parchment overhang, lift cake out of pan and place on rack. Peel away parchment.

Whisk powdered sugar and 3 Tbsp. lemon juice in a medium bowl, drizzling in remaining 2 Tbsp. lemon juice as needed until you have a thick but pourable glaze. Pour glaze over cake, letting it drip down the sides. Immediately top cake with reserved pistachios, then let sit until glaze is set, at least 30 minutes.

Do Ahead: Cake can be made 3 days ahead. Store airtight at room temperature.

[zip001]

@ladytp @westeroswolf @greedywolf I bet you get them all right! 😊

[zip001]

This looks amazing. Will try the recipe for my sis for Mother’s Day.

http://bit.ly/2IaJQPh

@westeroswolf @greedywolf

[zip001]

@greedywolf @westeroswolf

ASOIAF cooking challenge: the Crownlands (with recipes)

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