Re: [CH] We Already Knew This

Riley@ChileGarden.com
28 Sep 2006 17:52:29 Pacific Standard Time 

This one looks like a vegetarian heart attack! I s'pose it could be modified a bit..

                      
* Exported from MasterCook *

                           Papas a La Huancaína

Recipe By     :MARLENA SPIELER Adapted from Dr. Nash Stroe
Serving Size  : 4     Preparation Time :0:45
Categories    : Chiles                          Potatos

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2         Pound  New Potatoes -- young
     1/2      Teaspoon  Kosher Salt -- to taste
  6               Each  Chiles -- aji amarillo
     1/2                Yellow Bell Pepper -- chopped
  1             medium  onion -- chopped
  1         tablespoon  extra virgin olive oil
     1/2      Teaspoon  Turmeric
  12            ounces  Shredded Brick Cheese -- shredded white cheese like havarti or Monterey Jack
  1                cup  sour cream
  3        tablespoons  Grated Romano Cheese -- pecorino
  2                     Limes -- or,if available, Key limes, quartered.

1. Cover potatoes with salted water in a pot. Bring to boil. Cook until just tender, about 10 minutes, depending on size. Drain and keep potatoes covered in pot. 

2. Meanwhile, cut off stems of each chili. Slit open and remove and discard inner veins and seeds. Finely chop chilies. 

3. Lightly sauté bell peppers, onions and chilies in pan with oil over medium heat until very soft. Season with salt and turmeric. If vegetables start to brown, add a bit of water or cover pan. Cook until liquid has evaporated.

4. Place vegetables in food processor, add ¼ cup water and purée.

5. Return to pan and cook over medium heat until liquid begins to evaporate and purée becomes a thick paste. 

6. Remove from heat. Stir in cheese and sour cream. Cook, stirring, over low heat until cheese, sour cream and pepper purée melt together. 

7. Taste for seasoning. Place potatoes (sliced if large) on platter. Spoon on sauce and serve with wedges of lime.

Source:
  "http://www.nytimes.com/2006/09/27/dining/272crex.html"
Copyright:
  "NY Times 2006"
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Per Serving (excluding unknown items): 586 Calories; 42g Fat (63.4% calories from fat); 26g Protein; 29g Carbohydrate; 3g Dietary Fiber; 111mg Cholesterol; 815mg Sodium.  Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 6 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0