Food Glorious Food Chapter 1, Soup
For years (8) I have been bragging about the dinners at Pine Ridge
Lodge. The cuisine that our guests enjoy is the exact same food both
management (Vicki, Richard & Gary), and the girls eat. Both Vicki and I
(Gary) love great food and go to great lengths to search for new &
interesting recipes or ideas to experiment with in Belize. While she is in
the USA, Vicki collects recipes from television, cook books, magazines
and the Internet. Frequently Vicki modifies these recipes to take
advantage of the foods available in Belize. To watch Vicki and the girls
create a new meal in the kitchen is like watching a high-pressure skull
session in a dot.com company, suggestions fly around the kitchen. Both
Richard and I make every effort not to disturb the ladies; it just gets them
angry. The results of these collaborations produces dinners made with
the freshest available ingredients, in an imaginative fashion.
Our dinners generally begin with soup. Nothing settles hunger like
delicious soup. After a long day visiting Caracol, Belizeês greatest and
largest Mayan ruin, or any of the Mountain Pine Ridgeês many natural
wonders, people come back to the lodge ready to eat and discuss that
dayês adventures. In order to satisfy their hunger and keep them in a
good mood we have a hearty soup ready in order to taking the edge off
their hunger. Then our guests enjoy sharing their experiences with the
other guests and staff and the rest of dinner can proceed at a leisurely
pace.
We once had a tourist sneak into the kitchen before 6:30AM to steal the
recipe for our tomato orange soup, originally found by Vicki in the October
1996 issue of Bon Appetite. If she had waited for us to get up we would
have gladly given her the recipe. Any of our recipes are available to our
guests. My personal soup favorite is a recipe for five-bean soup Vicki
created in January 2000. Of course in a country that believes a day
without beans is like a day without sunshine, we have black bean soup,
lentil soup, curried lentil soup, harvest lentil, split pea, etc. Not only are
legumes the basis for our soups but we have numerous vegetable
soups, all made with fresh vegetables, fish stew, corn chowder, zucchini
soup, gazpacho, chicken noodle, smoky corn chowder, pumpkin, onion
soup etc. I could continue listing our soups but it would sound like Bubba
from the movie Forest Gump speaking of shrimp. Any of our recipes are
available from Vicki or me. Next issue you will get Chapter 2 of Food,
Glorious Food.
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