Cruiseboysians from 2023 may remember Silversea’s SALT program – “Sea and Land Taste”. On board there is the SALT Kitchen, where the menu rotates according to where we are. Same thing with the SALT bar. However, a few days ago I signed up for the SALT Lab. The teaching kitchen.
We were saying “goodbye” to South America with two Peruvian dishes: “Sopa Seca” and “Carapulcra”. The later is a type of soup/stew that has changed over centuries of immigration, whereas the Sopa is a pasta dish. We start with the Carapulcra:
Onion, garlic, chili paste and cumin are simmered and chicken added. We then added diced potatoes and enough chicken stock to cover all the ingredients.
While that cooked we chopped the Sopa stuff.
Since we only have one burner, the instructor cooked the pasta and passed it to each of us. I never thought to add carrots to spaghetti.
I’m still surprised how completely different tastes come together. This was a good day.
The next day the World Cruisers had a special outdoor lunch.
I’ve never had a topical-inspired gazpacho before. It was even served in a metal martini glass/bowl.
As we approach our first French Polynesian island the water is a crazy blue.
