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Moooh..! Baaah..! ...! 20 FOOD FOR YOUR MIND BODY AND SOUL We Made You Kjötsúpa, Traditional Icelandic Meat Soup Introducing SOUP TUESDAY We take the good old traditional recipes and the best icelandic ingredients to create fun and tasty food. Let tradition surprise you! Sunday - Wednesday: 11.30 - 18.00 / Thursday- Saturday: 11.30 - 23.30 Grandagarður 2 - 101 Reykjavík - tel: +354 571 8877 - www.maturogdrykkur.is Words York Underwood Photo York Underwood As the sun yet again makes her draining descent towards winter solstice, it has become clear: fall has arrived. The darkness in store will likely bring a lot of you down, but don’t fret or give up—there are a number of methods for fighting off the winter blues: Reading, lýsi, sex, drugs, alcohol, and—of course—soup. Now, doing most of those things would be mostly inappropriate, if not illegal, at the Reykjavík Grapevine’s offices (if it were one of those “appropriate” offices)—except for maybe the lýsi and reading. And of course, the soup. Organic bistro EST 2006 Tryggvagata 11,Volcano house Tel:511-1118 Mon-Sun 12:00-21:00 www.fishandchips.is Lýsi is kinda disgusting and reading is for nerds, so to combat the coming full-scale attack of the SADs, we decided to started a new tradition to help us make it through the coming winter: SOUP TUESDAYS. Yes! Soup Tuesdays! Every Tuesday, we’ll be making a different soup in our shitty little office, documenting the process and then showing you how to make one for yourself via our trusty website, www.grapevine.is. And hey, you can help us out by sending your best recipes (via Facebook, Twitter, Instagram or email or whatever), with a photo, so we can share lots of great soup knowledge with everyone in the world. Together we can make it through the bad weather. Together, we can drown the planet in yummy soup! Solace and Solidarity in Soup! Happy Soup Tuesday!
FOOD FOR YOUR MIND BODY AND SOUL 21 Amazing 7 course menu A unique Icelandic Feast Starts with a shot of the Icelandic national spirit “Brennivín“ Puffin Smoked puffin with blueberries, croutons, goat cheese, beetroot Minke whale Date purée, wakame and teriaky Arctic charr “Torched“ arctic charr with parsnip purée, fennel, dill mayo Lobster Lobster cigar with chorizo, dates, chili jam Kjötsúpa: Traditional Icelandic Meat Soup Preparation time: 15 minutes Cooking time: 90 minutes This is traditional Icelandic Meat Soup, made with lamb and vegetables—a lifesaver when food was scarce and energy was needed to battle the elements. Conventionally made with potatoes, rutabagas and carrots, kjötsúpa can also contain leeks, onions, and dried herbs. And whatever else you feel like putting in there. Remember: there’s no Soup Police (although there maybe should be). Here is our quick and simple twist on this classic—swapping the dry herbs for some fresh ones and adding fresh leek and cabbage in place of oatmeal or rice, the traditional thickening agents. 3. Peel and chop the rutabagas and potatoes and toss them in the pot. 4. Chop the carrots and add them to the pot. Our kitchen is open 17.00–23.00 sun.–thu. 17.00–24.00 fri.–sat. Reindeer Reindeer slider with blue cheese, portobello, steamed bun Free range icelandic lamb Lamb with coriander, pickled red cabbage, fennel, butternut squash purée, chimichurri And to end on a high note ... Icelandic Skyr Skyr panna cotta with raspberry sorbet, white chocolate crumble, passion foam, dulche de leche 7.590 kr. Sushi Samba Þingholtsstræti 5 • 101 Reykjavík Tel 568 6600 • sushisamba.is Ingredients: 1 Large Yellow Onion 1 Green Cabbage 3 Large Potatoes 6 Large Carrots 2 Large Rutabagas 1 Large Leek 2 Lamb Shanks (You can use shoulder if you are making your own stock) 2 Handfuls of fresh herbs (We use rosemary and thyme, but you can use dry herbs to really rough it like it was done traditionally) 1 Tablespoon of butter and enough lamb bouillon to handle three litres of water. 5. Finally chop the cabbage and add it to the pot. 6. Mix in the bouillon. Chop your fresh herbs and add them to the pot. Let it simmer for about an hour. Directions: 1. In a large pot, sear the bottom of the lamb shanks. Chop the large yellow onion, add butter to the pot, and toss in the chopped onion. Cook until the onion is soft and just starting to brown. 7. Use a large fork to shred the lamb off the bone into the soup. Serve with a garnish of fresh herbs and sour milk (lactic acid is a traditional flavouring in Iceland). 2. Dice the leek. Add 3 litres of water to the pot and toss in the leeks. Remember to share this recipe with your friends and loved ones. Also, send us your recipes. Let's get through this winter together. One Soup Tuesday at a time.
Page 1 and 2: ICELAND AIRWAVES SPECIAL INSIDE Iss
Page 4 and 5: the timeless warmth of Iceland www.
Page 6 and 7: 6 6 The The Reykjavík Grapevine Is
Page 8 and 9: 8 The Reykjavík Grapevine Issue 16
Page 16 and 17: TRAVEL 16 The Reykjavík Grapevine
Page 26 and 27: LEMÚRINN 26 The Reykjavík Grapevi
Page 28 and 29: YOUR ESSENTIAL GUIDE TO LIFE, TRAVE
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Page 44 and 45: HISTORIC EXHIBITION RESTAURANT •
Page 52 and 53: október 9. Dikta & Friðrik 21:00
Page 54 and 55: 2 THE REYKJAVÍK GRAPEVINE ICELAND
Page 58 and 59: 6 The Future Of Rap Future Brown br
Page 62 and 63: 15% discount off Gin&Tonic V2 with
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