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Tag Archives: potatoes
Ver post de German6 peopleNewbie30m15m
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First of all, I want to thank GastronomíaYCia for giving my Panettone the first prize in the Christmas Recipe contest they made. I won an amazing printer and dinner for two in an interntaional food restaurant of my choice. So I’m so very happy with my super prize! I also just recently came from an amazing trip to India and Nepal, had the opportunity to attend a wonderful fairy tale wedding in Mombai (Vargas Llosa wrote and article about it in his last column) and spent a lot of time with my beautiful family. So I am abolutely recharged and willing to accomplish many things this 2012!
This recipe actually is from 2011, from the latest Christmas, which I spent with my family in Berlin. So, given the circumstances this German Potato Salad could not miss this year. I’ve been cooking it for many years now, this recipe though has new important ingredients such as broth and the juice from the bacon.
Adding the vinegar while still warm not only keeps the potatoes firm but enrichens the flavour, as does the broth and bacon juice. It is a simple salad, delicious to eat with nothing more, with a grilled fish, with sausages, with turkey, etc…. and it is also very simple to make! So here you go, the step by step recipe.
Ver post de Poultry6 peopleNormal1h 30m30m
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This is a peruvian “comida criolla” typical dish. This recipe goes to all the lovers of my country’s food: Perú. This Aji de Gallina goes as a special treat to Carolina!
1. For the broth:
- 1 1/2 hen in quartes
- 1 white onion
- 1 celery stick
- 1 carrot
2. For the ‘ají’:
- 1 tablespoon garlic paste/4 garlic cloves finely chopped
- 1 medium red onion finely chopped
- 2 white bread slices soaked in milk
- 8 tablespoons of ají amarillo paste
- 100 gr parmesan cheese
- 4 cups of the broth
- 1 kg baked potatoes
- 4 cooked eggs
- black olives
- salt, pepper and cumin
- 1 teaspoon orégano
- 1/4 cup of vegetable oil
- 2 tablespoons nuts/pecans
- Put the hen in a skillet with water covering it. Add salt, pepper, celery, carrot and onion. Boil and cook for aproximately 45 minutes. While you are cooking the broth boil the eggs and potatos, and prepare the rice. I usually prefer doing the broth the night before, that way the rest is more straight forward the next day.
- Reserve the broth and shred the hen.
- In another skillet stir-fry the onion with the garlic and add the ‘aji’, cumin and oregano.
- Cook until the mixture separates from the oil.
- Add the soaked bread (previously processed) and stir in well.
- Start adding the broth, stirring well. Add more milk if necessary. Add salt.
- To this mixture add the shredded hen and stir well, adding more broth and milk if necessary.
- Finally, add the parmesaon cheese and nuts/pecans. Taste for spicy need and salt.