Cook To Iceland

Did you say Ribs? Ooohhhhhh ribs… by laraortizluis
January 30, 2012, 3:01 pm
Filed under: Uncategorized

Ribs. Oh my god. Ribs.


These beauts were marinated for 4 hours in pineapple juice, soy sauce, brown sugar, curry powder, vanilla extract, cinnamon, ginger, garlic, and black pepper. They were boiled in the marinade for an hour in the oven. The basting sauce is made up of the reduced marinade, Phil’s Hawaiian BBQ sauce, ketchup, worcestershire sauce, oyster sauce, and mustard.


Here is Wyatt eating them:



Now for the Iceland tidbit:

When to go to Iceland — a very handy article from Frommer’s in the NY Times:

Iceland has a concentrated tourist season, peaking from mid-June through August. Many Icelanders think the summer tourists don’t know what they’re missing. Iceland offers plenty to do in spring, fall, even winter, and prices are dramatically lower for airfares, car rentals, and accommodations. Icelanders are avid Christmas celebrators, and the Aurora Borealis is remarkably vivid in winter. Most off-season visitors use Reykjavík as a home base, and combine city culture and nightlife with activities such as horseback riding, snowmobiling, and visiting spas.

On the other hand, high season is high season for good reason. Most tours and adventure trips to Iceland’s most renowned natural attractions end after September. Roads in the hinterlands are generally closed from October to mid-May, and some don’t open until early July. Precipitation increases in September, peaking from October through February, and frequent storms and driving rain are enough to dissuade many would-be winter adventurers.

The tourist high season corresponds with vacation time for Icelanders, but things don’t shut down the way they do in, say, France. Icelanders work longer hours than most Europeans, and vacationing students fill seasonal service jobs. Some cultural institutions (theater, symphony, opera) take the summer off, while most museums outside Reykjavík are only open in summer. Arts and cultural festivals are also clustered in summer, except in Reykjavík, where they gravitate to the “shoulder” seasons (Apr-May and Sept-Oct).

In timing your visit, consider also that the number of daylight hours can have unanticipated physical and emotional effects. In early summer there is never complete darkness and the sun stays low to the horizon, creating an ongoing play of color and shadow. Spring and fall daylight hours are roughly the same as in North America or Europe. Days in mid-winter have only 4 or 5 hours of sunlight. These fluctuations are even more extreme in the northern part of the country.


Reblog: Iceland says… by Wyatt
January 29, 2012, 12:38 am
Filed under: Uncategorized

What do Icelandic college kids think about the state of their country? Fair question — I simply wanted to go visit for the landscape and sheer wildness of it; but there are people who live there and those people have an economy and that economy is in tatters. This blog does a striking job compiling everyday ruminations of Icelandic students as they wax quotidian.

We Will Survive!

What is going on in Iceland?

Hey I’m going to tell you something, what has being happening in Iceland for the past few weeks. In Iceland the banks are broke. And there are a lot of people who are losing a lot of money. But we are not on the street. We’ve still got our houses, cars and enough food and everything. This just means that we have to save our money, and stop spending the money on new things all the time.
The best things in life are for free, we should always remember that. This is not a competition about who has the biggest house and the most expensive cars. But I have not lost any money or not of anything that I own. And I’m still happy. So this thing with the banks does not really matter that much to me. I’m still working in my job in Thorlakshofn, and am in school in Reykjavik, I drive every day and the gas is really expensive now. So for one week we pay like 20.000kr. I think it’s a lot of money. But I’m going to continue with that and save money.
I have noticed one thing. That there are many people who are losing their jobs now. There are two girls in my work that was fired last week. Because the owner could not afford to have so many people in work. The politicians in Iceland are really lacking and terrible. But I’m not going to talk bad about them, that does not make things any better. They tried to do a good job but they failed. They are trying to explain it to the world. But it only makes it worse. They don’t tell the truth about the condition. 
This is my point, and how I see the things in Iceland. I really don’t know what happened with the banks. And why this is happening now. My mom tried to explain it to me but I didn’t understand it. But we are all ok. 

Ásta Björk

Grilling Apparatoos. by Wyatt
January 28, 2012, 10:32 am
Filed under: Uncategorized

Is this absurd? Is it really? Check out what this insane assemblage of pans created though! Hah! Thennnnnn judge.

THAT’S RIGHT. the most immaculately, perfectly toasted grilled cheeses ever conceived by non-icelandic people. I would ordinarily feel comfortable speaking for all of humanity on this one because these toasty morsels were bloody incredible, but I don’t yet know whether or not Icelandic people can create better grilled cheeses, which is part of the reason we’re going. IN THE NAME OF SCIENCE.



Geyser just geysing like geysers do. Chill a bru.

Many of you have been clamoring for recipes… by laraortizluis
January 27, 2012, 11:55 am
Filed under: Uncategorized

Well here are two of them!


Pot pie – serves 6
Frozen Phyllo dough (or home-made/store-bought pie crust will work as well)
2 tbsp all-purpose flour
1/2 stick butter
1-1/12 cup porcini stock (from porcini mushrooms soaked in water) or chicken stock
1-1/12 cup heavy cream or whole mil
Spices – I like using thyme and rosemary
Salt & pepper
Easy way – meat from rotisserie chicken
Hard way – boil a raw whole chicken until cooked with onions, carrots, leeks, celery, and herbs — use stock and chicken meat (can be done ahead of time)
Rest of filling:
1 cup white mushrooms (or wild if you wanna vary it up)
3/4 cup peas (frozen is fine)
1 cup carrots or potatoes, peeled, sliced, boiled in a pot of salted water until almost all the way cooked (maybe 10 min)
1/2 cup sundried tomatoes, chopped
5-6 pieces bacon, chopped
1 cup shallots and/or onions, chopped
– Thaw crust.
– In a big sauce pan or pot, sauté bacon until pretty much cooked. Remove bacon pieces but leave bacon fat (or take it out if you want it healthier)
– Saute onions or shallots
– Add sundried tomatoes, mushrooms, carrots/potatoes, chicken, and bacon. Turn of heat. Set aside.
– Preheat oven to 365 fahrenheit.
– In a medium saucepan, melt butter over low heat.
– When butter starts to foam a bit, add flour. Stir constantly, making sure you incorporate all flour into butter smoothly. Cook roux until golden.
– Add 1 cup stock, 1 cup cream/milk and any dried herbs
– Bring to mixture to simmer until it reduces. If it is too thick, add more broth/cream. If it is too thin, reduce more or cheat and add 1 tbsp flour dissolved into a little bit of hot water.
– Combine filling with gravy. Add peas.
-In a casserole dish or bakeable pan, spread filling gravy mixture.
– Arrange crust over the top. Brush crust with butter.
– Bake until crust is golden brown — about 15 minutes.
Macaroni and Cheese With Bacon And Sourdough-Sage Breadcrumb Topping
Serves 4
1 box of macaroni pasta
1/2 box of giant shells — optional
4 fresh sage leaves
1-2 slice sourdough bread
salt & pepper
3 1/2 cups sharp cheddar, grated
1 package boursin or 1/2 cup goat cheese
4 tbsp all purpose flour
2 cups whole milk
black peper
red pepper (optional)
5-6 pieces of bacon, chopped
2 shallots, chopped
– Boil pasta until done. About 10 minutes. Set aside.
– Preheat oven to 350 degrees fahrenheit
– Make breadcrumbs using a food processor — put in sage with bread. Make sure you properly salt the mixture. Set aside.
– Sauté bacon pieces with shallots until desired crispiness (Optional: remove bacon and shallots, and sauté bread crumbs in bacon fat until golden)
– In a big saucepan, bring milk to gentle simmer. When hot, add 3 cups cheddar and stir until combined. Add paprika, black pepper, red pepper.
– Assemble pasta and bacon/shallot mixture in casserole dish or other bakeable pan. Pour cheddar mixture over and mix to combine. Dot with goat cheese and rest of cheddar. Top with breadcrumbs.
– Bake until cheese on top melts – about 6-7 minutes.

Chicken Cord On Blue by Wyatt
January 27, 2012, 10:26 am
Filed under: Uncategorized

Take a slab o chicken. Polish of a bottle of wine, empty it, rinse the outside, then use it to destroy that tender breast, I mean raze it to the countertop. Boom. Gently rub herbed goat cheese into the now wafer-thin flesh, then roll. wrap opulently in bacon. Seal with toothpicks for extra class. Serve with red onion, cherry, balsamic reduction and mustard cream sauce.


Yes we’re tryna go in autumn, because that’s when you start to get the nice blue nights back. And those nights are famous. I’m all up in this long exposure game. Night is day is light is dark. MMMMmmmm MMM. Juicy. Below, another long exposure night gem; this one of the blue lagoon.

Eggplant and Portabello Napoleons with Buffalo Mozzarella by laraortizluis
January 26, 2012, 10:54 am
Filed under: Uncategorized

Photo by Wyatt, Food by Lara



So easy, so fun, so delish, and so cheap (minus the buffalo mozzarella) Everything is oven-roasted!

Here are some simple instructions:

– Preheat the oven to 365 fahrenheit
– Slice up your eggplant and portabello mushrooms
– Arrange portabello mushrooms on an ungreased baking sheet, brush with olive oil on both sides, season with salt and pepper
– Whisk an egg in a bowl, prepare breadcrumbs mixed with flour, salt, pepper, parmesan, and thyme in another bowl
– Coat eggplant pieces in egg and then breadcrumb mixture
– Place eggplant pieces on baking sheet lined with parchment paper
– Bake both mushrooms and eggplant until tender
*Feel free to add in more veggies like peppers, asparagus, tomatoes, etc.
– Arrange eggplant and portabellos in a stack, alternating. Add a slice of mozzarella cheese on the top and spoon tomato sauce over.

Voila! Goes great with some bread, pasta, or rice on the side (which was a huge mistake I made — totally forgot a carb).


And now for an Iceland tidbit:

I’ve always been curious what Icelandic food is like, so here’s a little taste of what I might be expecting.

Androgynous red fruit by Wyatt
January 26, 2012, 10:19 am
Filed under: Uncategorized

A red delicious… pear? oh no. I am ever so confused. Please help. It tastes like. Like. Appearell. 😦 but it’s so good! Crunchy like an apple, juicy like a pear, sweet like a both…

And it’s not a quince, those are yellow! Internet, you know not all. Prize for whoever can tell me what I just haphazardly shoved into my gullet.


Don’t worry, it’s just a small eruption.

“Eyjafjallajokull – Small eruption in 2010” (and oh yeah — the source of these beauties is here: