Pureeing the Ingredients for Papas a la Huancaina

    Published: 06-16-2009
    Views: 19,324
    Chef Victor Albisu demonstrates how to puree the ingredients for Papas a la Huancaina.

    Victor Albisu

    Victor Albisu may have been born in northern Virginia, but he seems “born” with Latin food in his blood. Victor’s mother is Peruvian, his father is Cuban; one grandfather was a baker; and two aunts owned their own restaurants in Miami – Latin food was central to his upbringing. In fact, he doesn’t have a single childhood memory that doesn’t involve some delectable Latin cooking or other. Then he went to le Cordon Bleu. But that’s getting ahead of the story. Victor spent every summer through his teens with family in Miami, pressing his first sandwiches at age five, mastering steaks a la plancha by seven, and paying close attention as his grandfather killed, gutted, and roasted whole pigs and caught, cleaned, and fried whole fish; while his grandmother made the rice and beans, empanadas and croquettes. Back at home, his mother, a great cook in her own right and owner of a Latin grocery store, reinforced his culinary bent. In high school, Victor apprenticed with the Argentine and Uruguayan butchers at his mother’s shop. “Beef in Argentina is like wine in France,” he explains, “the style of butchering is distinctive, and the trade is highly respected.” Working six days a week, often until 9 o’clock at night, he learned not only about cutting meat, but making chorizo (sausages) and matambres (stuffed meats) and just about everything else about the Argentine meat culture. Victor’s family had always promoted a lively interest in international politics, and when he went off to George Mason University, he planned to make that his career. In five years, he completed two degrees, but after graduation it took just a few years working with international contractors for USAID to learn that the theoretical side of international affairs interested him much more than the practical. So at age 24, he sold everything, moved to Paris, and enrolled at Le Cordon Bleu. He received his basic, intermediate and superior diplomas in cuisine, pastry, and wine, performing his internship at Arpège, a 3-star Michelin restaurant. “There I was living in the thick of Les Halles, keeping restaurant hours and woken at six every morning by a fishmonger yelling about scallops – I loved every minute of it.” Back in the states, Victor was hired as Executive Sous Chef under David Craig at The Tabard Inn, moving with him to La Bergerie in Alexandria, Virginia. From there, he went on to work at Washington’s 701, Ardeo, and Bardeo. He then became Chef de Cuisine at Ceiba restaurant and is currently pursuing his own ventures.

    Hi, I am Victor. Today, we are making Papa a la Huancaina. Right now, we are going to be transferring our chili, onion, and garlic mix to our blender, careful not to burn yourself. Make sure you get it all as much as you can. These are the, these little darker pieces really give the sauce a great depth of flavor. So, I am trying to get all of that with the oil and everything. Next, well be adding the saltine crackers. Believe it or not, the traditional Peruvian dish calls for saltine crackers. So, well be adding these to the blender. A traditional Caso Blanco from Peru, which is a white cheese, very mild, in flavor, it's more of a consistency ingredient. That goes right in. In my house we always added a hard boiled egg. So, I am going to take this, cut it in four, add that, and Im going to head it with a little bit more seasoning. Now, to emulsify we add a little bit of evaporated milk, key lime juice, and oil. So, let's get that going. Evaporated milk, little key lime juice and well begin to blend it and add oil as needed. Here's your finished product, which is a creamy, yellow sauce, moderate spiced.

    Our next step will be to ladle this over the potato and garnish it with red onions, Peruvian black olives, and hard boiled egg.