Peru - Papas a la Huancaina - Potatoes with Cheese and Hot Pepper Sauce - 2 variations

[Olga Drozd]

Peru - Papas a la Huancaina - Potatoes with Cheese and Hot Pepper Sauce

This is from Huancayo, in the Peruvian highlands at 11,000 feet.  It is a typical highlands dish, very Indian, especially in the use of the local herb palillo, which colors food a bright yellow.  Turmeric, used sparingly, is an admirable substitute.

1/4 cup lemon juice
1/8 teaspoon cayenne pepper
Salt, freshly ground pepper
1 medium onion, thinly sliced
8 medium potatoes
3 cups coarsely chopped Spanish fresh cheese (queso blanco or queso fresco), or use Munster cheese
1 or more fresh hot yellow peppers, seeded and chopped, or use red or green peppers
1 teaspoon palillo, or 1/2 teaspoon turmeric
1 1/2 cups heavy cream
2/3 cup olive oil
Lettuce leaves
4 hard boiled eggs, halved
2 or 3 ears of corn, cooked and cut into 8 slices
8 black olives

In a bowl combine the lemon juice, cayenne pepper, and salt and pepper to taste.  Add the onion, separated into rings, and set it aside to pickle at room temperature.

Boil the potatoes in their skins until tender.  Drain, peel, and keep warm.  In a blender or food processor combine the cheese, hot peppers, palillo or turmeric, and the cream.  Blend until smooth.  Heat the oil in a skillet, pour in the cheese mixture, reduce the heat to low, and cook, stirring constantly with a wooden spoon, until the sauce is smooth and creamy.

Garnish a platter with the lettuce leaves.  Arrange the potatoes on the platter and pour the sauce over them.  Arrange the eggs, corn slices, and olives around and in between the potatoes.  Drain the onion rings and arrange them over the potatoes.  Serves 8 as a first course, 4 as a light luncheon dish.

[Olga Drozd]

PERUVIAN POTATO SALAD - PAPAS A LA HUANCAINA ( pah-pahs ah lah whan-kie-nah):

In Peru, the potato (or potatoes, as they have many different varieties) is lavished with attention.  Here, chunks of potato are dressed with a creamy sauce of cheese and fiery serrano chilies.

1 small onion, thinly sliced and separated into rings
3 Tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon ground red pepper

1 1/2 pounds new potatoes
2 packages (3 ounces each) cream cheese, softened and cut into 1/2 inch cubes
1/2 cup half and half
2 small serrano chilies, seeded and finely chopped
1/4 teaspoon salt
1/4 teaspoon ground turmeric
Bibb lettuce leaves
12 Greek olives
3 hard-cooked eggs, peeled and cut into fourths

Mix onion, lemon juice, 1/2 teaspoon salt and the red pepper; cover and reserve.

Heat 1 inch salted water (1 teaspoon salt to 1 cup water) to boiling.  Add potatoes.  Heat to boiling;  reduce heat.  Cover and cook until tender, 20 to 25 minutes; drain and cool.  Pare potatoes; cut into fourths.

Heat cream cheese, half and half, serrano chilies, 1/4 teaspoon salt and the turmeric over low heat, stirring frequently, until mixture is smooth, 10 to 12 minutes.

Arrange potatoes on lettuce leaves.  Spoon cheese mixture over potatoes.  Drain onion; arrange on cheese and potatoes.  Garnish with olives and eggs.  6 servings.