Papas A La Huancaina Recipes

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and set aside to cool slightly.
• Heat olive oil in a skillet over medium heat. Cook onion until tender, about 10 minutes.
• Bring a small saucepan of water to a boil. Boil chile peppers until soft, about 5 minutes. Run chiles under cold water to cool until cool enough to handle; remove and discard skins.
• Blend onion, chile peppers, cheese, vegetable oil, garlic, salt, and pepper in a blender until smooth. Stream evaporated milk into the blended mixture while continuing to blend until a creamy sauce is achieved.
• Arrange 1 lettuce leaf onto each of 8 plates. Halve potatoes and arrange 3 halves onto each lettuce leaf. Drizzle creamy sauce over the potatoes. Top each with an egg half and two black olive halves.

Steps:

• For the papas:.
• Assemble lettuce leaves on a nice plate or platter.
• Lay potato slices on top, trying to keep the round discs intact.
• For the salsa Huancaina:.
• In a blender container or food processor, place cheese, garlic, evaporated milk and aji paste, blend until smooth.
• Add 2 yolks of the hard boiled eggs, and a few water crackers.
• While blender is running, drizzle in 1 T of oil.
• Check consistency.
• It should be about the consistency of thin cake batter.
• If it needs more thickening, add more crackers and oil.
• Check seasoning, if you are using feta cheese, it might not need salt, you can also add a bit more aji if you like it spicy.
• To serve, pour sauce over potatoes and lettuce.
• Garnish with remaining 2 hard boiled eggs, cut in wedges and black olives.

Steps:

• In a blender, combine cottage cheese, egg yolks, salt and pepper and Aji or Tabasco. With motor running, add oil in a slow stream, blending until incorporated. Add lemon juice, milk and scallions and blend until combined. (For a thicker sauce, add more cottage cheese, for a thinner sauce, add more milk.)
• Line plates with lettuce leaves. Toss potatoes with sauce to coat evenly and arrange on lettuce leaves. Top with egg slices and place black olives around the edges of the plates.

Steps:

• Boil, peel and cut in slices potatoes (Yukon Gold potatoes).
• In a blender, mix the cheese, peppers, milk, oil, garlic, salt and pepper. The sauce should be fairly thick; add more cheese and olive oil if not, or add milk is too thick.
• Lay a bed of lettuce in a serving dish and place the potatoes on top. Cover with the sauce. Cut the hard boiled eggs in quarters or halfs and place on top of the potatoes. Add black olives if desired.
• This dish can be served slightly cold.

Steps:

• Scrub the potatoes, place them in a saucepan, cover with water, and boil until tender (about 20 minutes). Drain, allow the potatoes to cool. Peel them, cut them into quarters, and set aside.
• In a small mixing bowl, combine the lemon juice, red pepper, and salt. Add onion slices and coat them with the mixture. Stir well and set aside.
• Heat oil in a large skillet over low heat.
• Add cheese, turmeric, and heavy cream. Stirring constantly, continue cooking over low heat until cheese melts and mixture is smooth.
• Add the cooked potatoes and gently stir to heat through, about 5 minutes. Do not allow mixture to boil, or it will curdle.
• Transfer to a serving bowl and garnish with hard-boiled eggs.
• Sprinkle onion mixture over the potatoes. Serve immediately while potatoes are hot.