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Papa a la Huancaina

I was sitting in math class one day talking with another student about food nd not math. Which apparently the professor was fine with since he joined the conversation. She knows I'm interested in food, she's interested in food, the professor likes food, really who doesn't? So this was a suggestion to use up the remaining aji paste from making the aji de gallina recipe that also came from her.

6 large baking potatoes
3 eggs
1 block cream cheese, room temperature
1 (7.5 oz.) bottle aji Amarillo paste
1/2 c. milk, approx.
Salt and pepper to taste
olives, sliced in half
Fresh parsley or chives, chopped

Scrub the potatoes and place in a pot of salted boiling water. Boil until the potatoes are cooked through. About 10 minutes before the potatoes are done add the eggs to the boiling water to cook as well. 

While the potatoes and eggs are cooking prepare the sauce. Place the cream cheese, aji paste, and a large pink of salt in the blender. Blend until fairly smooth. While the blender is r…

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