Category Archives: Galapagos Islands

National Geographic Endeavour Galapagos Cruise Recipes

Galapagos cruise food

I would swear that I took photos of some of these dishes on board the National Geographic Endeavour but I can’t find them.  My bad!

Shortly before the cruise, Linda found out she was allergic to wheat products and needed to be gluten free.  Among numerous other items, that really reduces the kinds of bread you can eat.  During the voyage, we met some people who also needed to be gluten-free and  especially for them the kitchen is making cassava bread.  Linda and I both try it.  Where has this been all our lives?

Linda asks Edison, the always helpful dining room manager, if she can be added to the cassava bread list. We have it for breakfast every morning from then on.  That’s how accommodating things are in Lindblad Expeditions National Geographic Endeavour dining room.

Cassava Bread/Pan de Yucca

Ingredients:

2 cups   Cassava flour (Yucca or manioc)
2 cups   Grated mozzarella cheese
2   Egg yolks
4 Tbsp.   Butter
Salt to taste

Preparation:
1) Mix all ingredients until consistent and firm in order to form the dough.
2) Form little buns and let them rest for about 10 minutes.
3) Preheat oven at 375 F.
4) On a buttered pan place the buns and put it in the oven for 20-25 minutes until the tops are  golden.
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Brazilian Xim-Xim Soup

This is a wonderful soup but the recipe is for all the diners at lunch. So, I would suggest you make one-tenth of what the recipe calls for. By the way, this recipe took almost an hour to translate the ingredients from such odd requirements as a “taza” of this or that. So there were some selfish motives here, too, so we can make it for ourselves.

Ingredients:

Group 1
1 cup   Butter
4 cups   Pearl onion finely cut
4 cups   Red onion, Cubed
4 cups  Green & red peppers, cubed
6 Tbl   Garlic, finely cut
1 cup   Ginger, finely cut

Group 2
4 cups   Tomatoes (Skinless & finely cut)
2 cups   Canned tomatoes
16 cups  Chicken broth
1 Tsp.   Turmeric
½ Tsp.  Cheyenne

Group 3
11 lbs.   Fish (wahoo), cubed
1.4 cups  Coconut , toasted
1.7 cups  Macadamia nuts, toasted
6 cups   Coconut milk

Preparation
1) Toast coconut and macadamia nuts in oven until golden brown.
2)  Sautee ingredients of Group 1 in butter.
3)  Add all ingredients of Group 2 and simmer at low temp for
about 15 min.
4)  Just prior to serving the soup, bring to a boil. Add Group 3, stirring
well until the coconut milk is dissolved. Cook until the fish is done

Salt & pepper to taste
________________

Carrot and Ginger Soup
Serves 10

This is a simple soup that anyone who likes carrots and ginger (one of my favorite spices).  This also is an easy recipe to reduce from 10 servings to five.

Ingredients:

10   Carrots
1/3 cup   Ginger
1-1 /2 qt   Chicken stock
1 cup   Onions, chopped
1 cup   Whipping cream
1/4 cup  Scallions chopped
1/2 cup  Parsley
3.50z   Butter

Preparation:
1)  Boil carrots until tender. Puree with hand held mixer or food processor.
2)  Sauté pureed carrots with onions, ginger and butter.
3) Add chicken stock and bring to a boil for 30 minutes .
4) After carrots are cooked, liquefy through a strainer, return to pot and bring to a boil.
5)  Lower heat to medium and add whipping cream, parsley. Salt & pepper to taste.
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Chocolate Decadence

For 12 people

I know there are photos of the Chocolate Decadence somewhere and when I find them I will add them and tweet their appearance. Again, this recipe needs to be cut for 4-6 people rather than the 12 this recipe covers. Add vanilla ice cream.

Ingredients:

11   Eggs
1 lb.   Semi-sweet chocolate
1-1/2 cups   Butter
1 cup   Vegetable oil
1 cup   Sugar

Preparation:

1) Melt together the chocolate, butter and oil, and let it sit until warm.
2) Beat the eggs with the sugar until the mix has become thick. Put it on low
heat for a couple of minutes and combine half of this mix with the melted
chocolate. Combine it slowly, and add the rest of the eggs.
3) Put it in the oven for approximately 20 minutes (350 degrees) When you take
it out of the oven the cake will be a little wet; put it in the refrigerator over
night or at least two hours.
4) Before serving you can pour on Grand Marnier or any kind of liquor on
top along with whipped cream, some chocolate sprinkles and raspberry coulis.

These recipes are a small sample why it can be so difficult to leave the Lindblad Endeavour’s dining room behind.  Not saying I wouldn’t have liked a hamburger or pizza at some point during the week. However, Linda and I always like to try new foods. And bring back recipes and see which ones we can incorporate into our lives. Cassava bread is the highest on our priority list.  As for the Chocolate Decadence, that will be treat for friends when we can be sure there won’t be any leftovers.  I need to lose weight.

Lindblad Endeavour Galapagos Cruise Links

The Galapagos Experience                                       Endeavour Dining
Galapagos Adventure Upcoming                            Sustainable Dining Policy
How Darwin Saved The Galapagos                         Saturday Dining Menus
Galapagos Photo Tips                                                  Sunday Dining Menus
What To Pack For Cruise                                            Monday Dining Menus
Getting to Guayaquil                                                    Tuesday Dining Menus
Las Bachas Shore Landing                                         Wednesday Dining Menus
North Seymour Shore Landing                                 Thursday Dining Menus
Fernandina & Isabela Islands                                   Friday Finale Menus
Urbina Bay Shore Landing                                          Endeavour Recipes
Life Aboard The Endeavour
More About Life On Board
Puerto Egas Shore Landing
Endeavour’s Floating SPA
Meeting One of World’s Rarest Animals
Puerto Ayoro Walking Tour
Santa Cruz Highlands Tour
Hunting Tortoises in the Santa Cruz Highlands
San Cristobal, Endeavour’s final stop

Lindblad National Geographic Endeavour Friday Menu Finale

Galapagos cruise food

Tonight’s dessert menu features what many consider the best of the week: the chocolate decadence. You can enjoy the taste of it at home with a recipe from Lindblad’s National Geographic Endeavour.  Both meals today feature different presentations of amberjack but don’t overlook the beef filet with caramelized onions and wine sauce.

Lindblad National Geographic Endeavour Friday Lunch Menu

Lindblad National Geographic Endeavour Friday Dinner Menu

 Lindblad Endeavour Galapagos Cruise Links

The Galapagos Experience                      Endeavour Dining
Galapagos Adventure Upcoming
                        Sustainable Dining Policy
How Darwin Saved The Galapagos                     Saturday Dining Menus
Galapagos Photo Tips                                              Sunday Dining Menus
What To Pack For Cruise                                       Monday Dining Menus
Getting to Guayaquil                                               Tuesday Dining Menus
Las Bachas Shore Landing                                    Wednesday Dining Menus
North Seymour Shore Landing                            Thursday Dining Menus
Fernandina & Isabela Islands                              Friday Finale Menus
Urbina Bay Shore Landing                                     Endeavour Recipes
Life Aboard The Endeavour
More About Life On Board
Puerto Egas Shore Landing
Endeavour’s Floating SPA
Meeting One of World’s Rarest Animals
Puerto Ayoro Walking Tour
Santa Cruz Highlands Tour
Hunting Tortoises in the Santa Cruz Highlands
San Cristobal, Endeavour’s final stop

Lindblad Expeditions Dining, Lindblad Endeavour Galapagos Thursday Menus

 

Galapagos cruise food

There is no Lindblad National Geographic Endeavour lunch menu for the day spent on Santa Cruz Island. This is Galapagos tortoise day, with the morning exploring the Charles Darwin Research Foundation and the afternoon in the highlands watching tortoises roam in the wild.

Lunch is at the Ranch Altair restaurant/hotel in the highlands where we had BBQ chicken hot off the grill that was prepared in a huge traditional oven. The atmosphere, and ready availability of the local beer from the bar, relaxes me at lunch and I turn lazy, not thinking ahead of how I should record everything in notes and photos for this blog.  I went in vacation mode. Obviously, Altair is a very satisfying stop.

So is dinner, a buffet BBQ. It’s the perfect way to end such an outstanding day after all our interactions with the Galapagos tortoises. For tonight’s entrees, the amberjack is my favorite. Steak is always easy to find. And plentiful at the buffet. And good.

Lindblad National Geographic Endeavour Thursday Dinner Menu

 Lindblad Endeavour Galapagos Cruise Links

The Galapagos Experience                                   Endeavour Dining
Galapagos Adventure Upcoming                       Sustainable Dining Policy
How Darwin Saved The Galapagos                    Saturday Dining Menus
Galapagos Photo Tips                                             Sunday Dining Menus
What To Pack For Cruise                                       Monday Dining Menus
Getting to Guayaquil                                               Tuesday Dining Menus
Las Bachas Shore Landing                                    Wednesday Dining Menus
North Seymour Shore Landing                           Thursday Dining Menus
Fernandina & Isabela Islands                             Friday Finale Menus
Urbina Bay Shore Landing                                    Endeavour Recipes
Life Aboard The Endeavour
More About Life On Board
Puerto Egas Shore Landing
Endeavour’s Floating SPA
Meeting One of World’s Rarest Animals
Puerto Ayoro Walking Tour
Santa Cruz Highlands Tour
Hunting Tortoises in the Santa Cruz Highlands
San Cristobal, Endeavour’s final stop

Lindblad Galapagos Cruise, Endeavour Wednesday Menus

 

Galapagos cruise food

The lunch highlight today on the Lindblad’s National Geographic Endeavour is the traditional Spanish paella. In case you didn’t see the photo before, or want to be reminded how good this classic dish is:

food Lindblad paella-1
Paella is one of the highlights of every Endeavour cruise

 

Wednesday Lunch0001

Wednesday Dinner0001

 Lindblad  Endeavour Galapagos Cruise Links

The Galapagos Experience                                     Endeavour Dining
Galapagos Adventure Upcoming                          Sustainable Dining Policy
How Darwin Saved The Galapagos                       Saturday Dining Menus
Galapagos Photo Tips                                                Sunday Dining Menus
What To Pack For Cruise                                          Monday Dining Menus
Getting to Guayaquil                                                  Tuesday Dining Menus
Las Bachas Shore Landing                                       Wednesday Dining Menus
North Seymour Shore Landing                              Thursday Dining Menus
Fernandina & Isabela Islands                                Friday Finale Menus
Urbina Bay Shore Landing                                       Endeavour Recipes
Life Aboard The Endeavour
More About Life On Board
Puerto Egas Shore Landing
Endeavour’s Floating SPA
Meeting One of World’s Rarest Animals
Puerto Ayoro Walking Tour
Santa Cruz Highlands Tour
Hunting Tortoises in the Santa Cruz Highlands
San Cristobal, Endeavour’s final stop

Lindblad National Geographic Endeavour Tuesday Menus

 

Galapagos cruise food

The Lindblad National Geographic Endeavour’s Ecuadorian lunch buffet is perhaps the most colorful and flavorful of all the buffets. If you want to photograph the different dishes, be the first in line. And shoot quickly because many of the first at lunch are ready for the meal to be a feeding frenzy.  (The dinner crowd is more mellow.)

One of lunch items, mote pillo, is unusual and deserves an explanation: Mote is the Ecuadorian word for hominy, made from white corn kernels. commonly found throughout the Andes, where hominy is a staple. Mote pillo is said to have originated in Andean city of Cuenca, whose city center is listed as a UNESCO World Heritage Trust site due to its many historical buildings. Mote pillo by itself can be served for breakfast or, for here at this lunch, as a side dish.

   Roast suckling pig  Wahoo covered with coconut sauce
Roast suckling pig; steamed wahoo in coconut sauce.

 Roast suckling pig is a common offering in the Andean highlands of Ecuador. The crackling, (the crisp and tasty roasted skin) is highly prized by Ecuadorians and tourists. It is one of the first things to disappear. Oh, so good!

Wahoo is a hard-fighting fish that every serious salt water angler wants to find and then dine on. Today is wahoo day, served at both lunch and dinner. Do it! The Endeavour chefs do a fine job.

 
 Lindblad National Geographic Endeavour Tuesday Lunch Menu

Lindblad National Geographic Endeavour Tuesday Dinner Menu

 Lindblad Endeavour Galapagos Cruise Links

The Galapagos Experience                                         Endeavour Dining
Galapagos Adventure Upcoming                              Sustainable Dining Policy
How Darwin Saved The Galapagos                          Saturday Dining Menus
Galapagos Photo Tips                                                   Sunday Dining Menus
What To Pack For Cruise                                             Monday Dining Menus
Getting to Guayaquil                                                     Tuesday Dining Menus
Las Bachas Shore Landing                                          Wednesday Dining Menus
North Seymour Shore Landing                                  Thursday Dining Menus
Fernandina & Isabela Islands                                   Friday Finale Menus
Urbina Bay Shore Landing                                          Endeavour Recipes
Life Aboard The Endeavour
More About Life On Board
Puerto Egas Shore Landing
Endeavour’s Floating SPA
Meeting One of World’s Rarest Animals
Puerto Ayoro Walking Tour
Santa Cruz Highlands Tour
Hunting Tortoises in the Santa Cruz Highlands
San Cristobal, Endeavour’s final stop

Lindblad National Geographic Endeavour Monday Menus

Galapagos cruise food

This was one of my favorite lunches on the Lindblad National Geographic Endeavour because of the Brazilian Xim Xim soup and the pasta with a trio of sauces.  An unexpected surprise were the cassava fries. Cassava–also called yuca, mogo, or manioc—makes a wonderful bread but we had no idea it could be turned into fries, too.  One fry goes a long way, as this photo demonstrates:

Lindblad cassava fries-1Cassava fries for Monday’s lunch.

Lindblad National Geographic Endeavour Monday Lunch Menu

Lindblad National Geographic Endeavour Monday Dinner Menu

Lindblad Endeavour Galapagos Cruise Links

The Galapagos Experience                             Endeavour Dining
Galapagos Adventure Upcoming                            Sustainable Dining Policy
How Darwin Saved The Galapagos                        Saturday Dining Menus
Galapagos Photo Tips                                                 Sunday Dining Menus
What To Pack For Cruise                                          Monday Dining Menus
Getting to Guayaquil                                                   Tuesday Dining Menus
Las Bachas Shore Landing                                       Wednesday Dining Menus
North Seymour Shore Landing                               Thursday Dining Menus
Fernandina & Isabela Islands                                 Friday Finale Menus
Urbina Bay Shore Landing                                        Endeavour Recipes
Life Aboard The Endeavour
More About Life On Board
Puerto Egas Shore Landing
Endeavour’s Floating SPA
Meeting One of World’s Rarest Animals
Puerto Ayoro Walking Tour
Santa Cruz Highlands Tour
Hunting Tortoises in the Santa Cruz Highlands
San Cristobal, Endeavour’s final stop

Lindblad Expeditions Endeavour Dining Sunday Menus

Galapagos Cruise Food

The Monday Peruvian lunch buffet illustrates how Lindblad’s National Geographic Endeavour highlights local cuisine.  Notice the grilled chicken sandwich with roasted onions for those who aren’t willing to be adventurous.

Soups are offered at every meal, those Sunday’s menus don’t reflect it.  Go for the fish soup anytime it’s offered. Obviously, you can’t taste the food beforehand but you can try some of the dishes, with the recipes that will be coming up at the end of our journey.

Lindblad National Geographic Endeavour Sunday Lunch Menu

Lindblad National Geographic Endeavour Sunday Dinner Menu

Lindblad Endeavour Galapagos Cruise Links

The Galapagos Experience                             Endeavour Dining
Galapagos Adventure Upcoming                               Sustainable Dining Policy
How Darwin Saved The Galapagos                            Saturday Dining Menus
Galapagos Photo Tips                                                     Sunday Dining Menus
What To Pack For Cruise                                               Monday Dining Menus
Getting to Guayaquil                                                       Tuesday Dining Menus
Las Bachas Shore Landing                                            Wednesday Dining Menus
North Seymour Shore Landing                                   Thursday Dining Menus
Fernandina & Isabela Islands                                     Friday Finale Menus
Urbina Bay Shore Landing                                            Endeavour Recipes
Life Aboard The Endeavour
More About Life On Board
Puerto Egas Shore Landing
Endeavour’s Floating SPA
Meeting One of World’s Rarest Animals
Puerto Ayoro Walking Tour
Santa Cruz Highlands Tour
Hunting Tortoises in the Santa Cruz Highlands
San Cristobal, Endeavour’s final stop