This semester in Culinary Arts, students are being asked to submit favorite family recipes. It can be breakfast, lunch, dinner, dessert, salad or a snack recipes.
Each week we will be pulling one recipe from those submitted and have each student guide the class with step by step instructions how to execute the recipe, while sharing their traditional family values.
This week Rebecca S. submitted her families recipe for Papa la Huancaina (Peruvian Potato Salad). This easy super delicious Peruvian dish combines potatoes with a flavorful chili-cheese sauce. Definitely worth trying!
· 4 yellow potatoes approx. 1 lb.
For Huancaina sauce
· ½ cup evaporated milk 120ml
· 4 oz. queso fresco 113g
· 2 saltine crackers (plain wheat crackers)
· 1 tbsp. vegetable oil
· 1 tbsp. aji amarillo chili paste
· 2 hard boiled eggs or more, to taste
· 8 black olives approx.
· 4 leaves iceberg lettuce approx.
Put the potatoes in a pot and cover with water. Cover and bring to a boil. Reduce the heat to a simmer and cook approximately 10 minutes until the potatoes are tender to a knifepoint, but not overly soft. Remove from the heat, drain and cool enough to handle.
Peel and cut them into thick slices.
While the potatoes are cooking, make the sauce by putting all the ingredients (evaporated milk, queso fresco, crackers, oil and aji amarillo) in a blender or food processor and blend until smooth.
Put some lettuce on serving plates, put potato slices on top and pour over some of the sauce (you can use more/less to taste). Top with slices of olive and some slices of hard-boiled egg on the side.