Eat local: Cooking with ingredients from Patagonia on the ship, at Puerto Chacabuco, Chile

Using ingredients purchased in Patagonia, our lunch in our apartment on the ship was fresh local Chiloé Island mussels in a tomato Meunière sauce with a fresh salad, anchored at Puerto Chacabuco, Chile

Using ingredients purchased in Patagonia, our lunch in our apartment on the ship was fresh local Chiloé Island mussels in a tomato Meunière sauce with a fresh salad, anchored at Puerto Chacabuco, Chile

 

After finding some excellent local markets and loading up on fresh ingredients, it was time to cook and enjoy a few meals in our apartment on the ship.  Being able to cook some of the excellent local ingredients from markets around the world is one of the great pleasures of having a kitchen in the apartment as we circumnavigate the world every two years.

 

With a hankering for some pasta, although not local, our dinner in our apartment began with linguine with Italian porcini mushroom and truffles sauce, anchored at Puerto Chacabuco, Chile

With a hankering for some pasta, although not local, our dinner in our apartment began with linguine with Italian porcini mushroom and truffles sauce, anchored at Puerto Chacabuco, Chile

Totally local, our dinner in our apartment continued with sauteed fresh local Chilean fish fillets with a shrimp and Chiloé Island mussel suace with local Romano beans and basil, anchored at Puerto Chacabuco, Chile

Our dinner in our apartment continued with totally local ingredients — sauteed fresh Chilean fish fillets with a shrimp and Chiloé Island mussel sauce with local Romano beans and basil, anchored at Puerto Chacabuco, Chile

Our dinner in our apartment happily ended with shared desserts from the leading bakery in Puerto Chacabuco -- here the walnut tort; anchored at Puerto Chacabuco, Chile

Our dinner in our apartment happily ended with shared desserts from the leading bakery in Puerto Chacabuco — here the walnut tort; anchored at Puerto Chacabuco, Chile

 

We’re still arguing over which of these awesome desserts was the best.  Luckily, they both looked so good at the bakery we bought one of each so we could have the argument!

 

Our dinner in our apartment happily ended with shared desserts from the leading bakery in Puerto Chacabuco -- here the dulce de leche cake; anchored at Puerto Chacabuco, Chile

Our dinner in our apartment happily ended with shared desserts from the leading bakery in Puerto Chacabuco — here the dulce de leche cake; anchored at Puerto Chacabuco, Chile

 

2 thoughts on “Eat local: Cooking with ingredients from Patagonia on the ship, at Puerto Chacabuco, Chile

  1. We both cook, and most of the time we’re together in the kitchen. Sometimes we split up the menu with each of us doing different courses, and sometimes we both work together on one or more dishes. We also share doing the dishes, but one of us is known as the pot “man”. We also share eating things like different dishes for the same course (see the two desserts, above!) — that way we get to try more flavors!

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