SESAME WASABI BUTTER Plugrá European-Style Butter, Yield: 8 servings 1/4 lb. Plugrá European-Style Butter, unsalted, softened 1 t. ginger, grated 2 t. tamari 3 t. wasabi paste Black sesame seeds, as needed Method (1) Whip butter until smooth and light. (2) Stir in ginger, tamari and wasabi; mix until well-combined. (3) Place even coating of sesame seeds on sheet of plastic wrap; place butter mixture on sheet. (4) Using the plastic, roll butter mixture into a cylinder so that sesame seeds form a coating on outside of butter. (5) Refrigerate until firm, about 2 hours. Slice into thin rounds as needed, or store in refrigerator. Serve with your choice of protein and vegetable; pictured with halibut and haricot vert. Wine pairing: Crinella Sauvignon Blanc “Marino Vineyard” 2006 (California) has crisp acidity and flavors of citrus, apricot and lemon, which will integrate the creaminess of butter and the heat of wasabi. CHANA MASALA Royal India Exquisite Restaurant, San Diego, Yield: 4 servings 1 T. vegetable oil 2 medium onions, peeled and minced 1 clove garlic, peeled and minced 1 T. ground coriander 2 t. ground cumin 1/2 t. ground cayenne pepper 1 t. ground turmeric 6 T. tomatoes, chopped 1 c. water 2 (15-oz.) cans chickpeas, rinsed and drained 2 t. ground roasted cumin seeds 2 t. paprika 1 t. garam masala 1/2 t. salt 2 t. fresh ginger, grated Method (1) Heat oil in large cooking pan. Add onions and garlic; sauté over medium heat until browned, 3-5 minutes. (2) Turn heat to medium-low. Add the coriander, cumin, cayenne and turmeric. Stir for a few seconds. (3) Add the tomatoes. Cook the tomatoes until browned lightly. Add chickpeas and a cup of water and stir. Add the roasted cumin, paprika, garam masala, salt and lemon juice. Cook covered for 10 minutes. (4) Remove the cover; add the ginger. Stir and cook uncovered for 30 seconds. Pictured with basmati rice. Wine pairing: The sweetly fragrant Handley Cellars Pinot Noir 2006 (California), with cherry cola and sweet-spice flavors, makes a grand match with the earthy spices. PAPAS A LA HUANCAÍNA James Schenk, executive chef/owner, Destino, San Francisco, Yield: 24 3/4-c. servings 1 1/3 c. (8 oz.) queso fresco 1 1/3 c. (8 oz.) feta cheese 1 c. evaporated milk 2 hard-cooked egg whites 4 large soda crackers (or substitute 8 saltine crackers, and season with slightly less salt) 4 T. aji amarillo paste (Peruvian hot yellow pepper) 1 t. turmeric 4 T. extra virgin olive oil Salt, as needed 8 lbs. purple Peruvian potatoes 24 iceberg lettuce cups 48 Peruvian black olives (packed in brine) or kalamata olives, pitted and sliced Method (1) In blender container, process queso fresco, feta cheese and evaporated milk until well-blended. Add egg white, crackers, aji amarillo paste and turmeric; process until blended. With motor running, slowly add oil. Season to taste with salt. Cover and refrigerate until cold; sauce will thicken on standing. (2) Place potatoes in large pot with 2 T. salt and cold water to cover. Bring to a boil; reduce heat and simmer about 20 minutes, or until potatoes are tender. Drain and refrigerate until cool; cut into 1/4” slices. Fold potatoes and sauce together with a rubber spatula. Cover and chill before using. (3) For each serving, to order: Spoon 3/4 c. potato mixture into a lettuce cup; garnish with olives. Wine pairing: The creamy mouthfeel of the ripe Dutton Goldfield Chardonnay “Dutton Ranch” 2007 (California) will work with the creaminess of the cheeses, while the tropical fruit flavors will temper the salt in the olives and the burn of the chiles. November/December 2009 | 31 US POTATO BOARD