Cook To Iceland

Chicken artichoke sausage quesadilla by Wyatt
March 31, 2012, 5:04 pm
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With extra sharp cheddar and blanched broccolini.

Haut cuisine this ain’t. Quick/Dirty/Delicious this is.



Smoked salmon and scrambled eggs by laraortizluis
March 30, 2012, 11:22 am
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Yogurt with strawberries and pumpkin flax granola by laraortizluis
March 28, 2012, 9:12 am
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Iceland in October is official! I found this great site (with a lovely documentary vid) that will be most helpful in planning our trip!

Smoked salmon with tzatziki and capers on wasa crackers by laraortizluis
March 26, 2012, 7:25 pm
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Good Old Fashioned Ants on a Log by laraortizluis
March 22, 2012, 6:07 pm
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Best. Screw up. Ever. by Wyatt
March 21, 2012, 10:58 pm
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So I was all stoked to cook this awesome hunk of fish my grandfather caught with his gnarled bare hands while shadowing a professional mariner in the arctic waters off Alaska. I was pretty bloody excited to eek every ounce of masculinity and flavor out of this lovingly rendered fillet.

I bravely wrestled the chunk of pearl-white flesh from my freezer this morning and slapped it brazenly into the fridge section to thaw while I worked up a living and appetite for eight hours.

I returned home to find that everything had gone gravely, disastrously wrong. Whilst I had been toiling diligently to feed the family (consisting entirely of myself) my juicy slice of manfish had transformed into a plebeian chicken breast. No, I affirm you, I did not simply mix up ziplocks as I grabbed frozen white meat from the icebox this morning. The beast transformed. Wily old cod.

Alas I had concocted a spectacular beer batter from pbr and old bay seasoning by the time I realized the “chicken of the sea” was really just “chicken”, so I fried the thing like it was fish and dipped its sizzling fleshy form luxuriously into a lavish pot of Stubb’s spicy BBQ sauce.

Then used the rest of the batter on tofu.

Soy never tasted so damn good.




Tuscan Ribolita by laraortizluis
March 13, 2012, 1:03 pm
Filed under: Uncategorized

Yumm yummmm yummmmmmmm

This is the perfect soup for a rainy day 🙂

Tuscan Ribollita
1 carrot, chopped
1/2 yellow onion, chopped
2-3 cloves garlic
1 stalk of celery, chopped
3-4 oz tasty pork sausage (I use kielbasa), cut into rounds
1 tsp dried rosemary
4 cups chicken broth, low sodium
1 15 oz can whole peeled tomatoes
2-3 15 oz cans white beans or cannellini beans
4 cups kale, chopped
1/2-3/4 cup bread crumbs, toasted
1/2-3/4 cup grated parmesan
lemon slices to serve

In a pot, cook sausage with olive oil until browned. Add carrot, onion, garlic, and celery. Cook until fragrant and onions are translucent. Add rosemary. Cook for another couple of minutes. Add tomatoes, beans, and broth. Cover and simmer on medium heat for 1 hour. Add kale, cover again, and cook for 5-10 minutes. Salt and pepper to taste.