SKORDALIA (GREEK GARLIC POTATO DIP)
Not only is this a fabulous dip for vegetables and breads and things like that, it's also served as a side dish for things like fried fish and grilled meats--so this stuff is as versatile as it is easy to make.
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Peel and quarter the potatoes and add to a saucepan with enough cold salted water to cover by 1 inch. Place over medium-high heat; bring to a simmer. Reduce heat to medium and continue to simmer until potatoes are tender, but not falling apart, 15 to 20 minutes.
- While potatoes are cooking, add garlic and 1 teaspoon kosher salt to a mortar and pestle. Crush into a fine paste and reserve.
- Drain potatoes, reserving some of the cooking water to thin the dip out with later if desired. Let sit for 5 minutes.
- Transfer the potatoes to a mixing bowl. Mash with a potato masher or potato ricer until smooth and lump free. Stir in garlic paste. Add lemon juice and vinegar and stir in with the masher.
- Whisk in 1/2 cup olive oil in 3 or 4 additions. Add cayenne and more salt if needed. Pass dip through a mesh strainer into a bowl. Serve at room temperature, garnished with olive oil and oregano.
Nutrition Facts : Calories 183.1 calories, Carbohydrate 13.2 g, Fat 14.2 g, Fiber 1.6 g, Protein 1.6 g, SaturatedFat 2 g, Sodium 245.7 mg, Sugar 0.6 g
SKORDALIA (GARLIC DIP)
An indication of knowing someone really well is knowing which foods they love, like, and hate. My father loves this recipe, and I was told by Kyria Loula, who knew him as a boy, that it had to go into the book just for him. If you follow his taste buds, the more garlic the better. If you follow mine, start slow, taste as you go, and add more garlic as needed.
Provided by Alexandra Stratou
Categories Dip Cookbook Critic Garlic Bread Lemon Juice Condiment/Spread
Yield Makes 2 cups
Number Of Ingredients 8
Steps:
- Boil the potato in a small pot of salted water.
- Add the 2 cloves of garlic and sea salt to a blender or food processor, and pulse until it becomes a thick paste. Add more garlic if desired. Squeeze the water from the bread, and drain the potato, reserving some of the cooking water. Add the bread and potato to the garlic paste along with the almonds and half the lemon juice. Process until the mixture is well combined, but still slightly coarse in texture.
- While the processor is running, start to slowly pour the olive oil into the mixture. If it is too thick, add a spoonful of the reserved potato water and continue to add the oil. Once the mixture becomes lighter in color and thinner in texture, stop and taste your creation. Season with salt and pepper to taste, and add a little of the remaining lemon juice. Taste again, and if you are lucky enough to have gotten it just right, put into a bowl or jar and reserve in the fridge for up to 1 week.
- If the skordalia seems unbalanced, use your taste buds to steer you in the right direction. If you want it more pungent, add more garlic. If the garlic flavor is overpowering, add a few drops of lemon juice. Season with more salt. Blend. Taste again. Repeat as many times as needed to get it where you want it. Skordalia needs to taste good to you, not to me.
SKORDALIA (GREEK POTATO AND GARLIC DIP)
This hearty dip will make your head spin with garlic. It goes great with charred lamb or vegetable kebabs, or just simply with breadsticks.
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield about 3 cups
Number Of Ingredients 9
Steps:
- Put the potatoes in a medium saucepan and cover with cold water by 2 inches and season generously with salt. Bring to a boil over high heat, lower the heat to maintain a gentle simmer and cook until very tender, about 30 minutes. Drain the potatoes and let cool slightly.
- Rub the skins off the potatoes and discard them. Coarsely chop the potatoes and puree them through a food mill or ricer into a medium bowl.
- Meanwhile, on a cutting board, lightly sprinkle the garlic with a generous pinch of the salt and smash it into a fine paste with the side of a cook's knife.
- In a food processor, combine the garlic, almonds, and oil and puree into a paste. Mix the oil mixture into the potatoes until incorporated; then mix in the 1 tablespoon and 1 teaspoon salt, water, lemon juice, and vinegar and season with pepper, to taste. Serve.
SKORDALIA (GREEK POTATO & GARLIC DIP)
This recipe is from Food Network Kitchens, posted for 2005 Zaar World Tour. Times are estimates. This hearty dip will make your head spin with garlic. It goes great with charred lamb or vegetable kebobs, or just simply with breadsticks.
Provided by katie in the UP
Categories Greek
Time 50m
Yield 3 Cups
Number Of Ingredients 10
Steps:
- Put the potatoes in a medium saucepan and cover with cold water by 2 inches and season generously with salt. Bring to a boil over high heat, lower the heat to maintain a gentle simmer and cook until very tender, about 30 minutes. Drain the potatoes and let cool slightly.
- Rub the skins off the potatoes and discard them. Coarsely chop the potatoes and puree them through a food mill or ricer into a medium bowl.
- Meanwhile, on a cutting board, lightly sprinkle the garlic with a generous pinch of the salt and smash it into a fine paste with the side of a cook?s knife.
- In a food processor, combine the garlic, almonds, and oil and puree into a paste. Mix the oil mixture into the potatoes until incorporated; then mix in the 1 tablespoon and 1 teaspoon salt, water, lemon juice, and vinegar and season with pepper, to taste. Serve.
Nutrition Facts : Calories 657.7, Fat 53.9, SaturatedFat 6.4, Sodium 2919.8, Carbohydrate 38.5, Fiber 7.9, Sugar 3.3, Protein 11.2
SKORDALIA (POTATO AND GARLIC DIP)
Described in Theodore Kyriakou and Charles Campion's 'Real Greek Food' as "a simple but satisfyingly pungent Greek "super-aioli" which goes well as a relish with rich food", this dish is also extremely popular as one of several mezze plates. I've included the optional ground almonds in this recipe, which according to Kyriakou and Campion is "how they do it near the lake of Ioaninna, where freshwater crayfish with almond skordalia is a local specialty". The almonds is certainly one element of this version of Skordalia which makes it - I was delighted to find - even more delicious than Skordalia I've eaten in restaurants. I've posted this recipe here for the 2005 Zaar World Tour.
Provided by bluemoon downunder
Categories Sauces
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Boil the potatoes in their skins until cooked - about 30 minutes. What you are aiming for in this recipe is starchy mashed potato. As soon as the potatoes are cool enough to handle, peel them and either mash them or put them through a potato ricer.
- Peel the garlic cloves and pound them in a pestle with the lemon juice or use a hand-blender for this step.
- Mix the potato, garlic and ground almonds together thoroughly in a bowl, and then beat in the olive oil gradually with a wooden spoon.
- Beat in the whole egg and season with salt and pepper.
- Note: Remember that the taste of the garlic will strengthen with time, so keep that in mind - and when the dish is to be served - when deciding on the amount of garlic you include in this recipe.
Nutrition Facts : Calories 343.1, Fat 28.9, SaturatedFat 3.7, Cholesterol 26.4, Sodium 15.2, Carbohydrate 17.9, Fiber 3.8, Sugar 1.8, Protein 5.1
GREEK GARLIC POTATO DIP (SKORDALIA)
Steps:
- 1. Preheat the oven to 350°F oven.
- 2. On a heavy baking sheet, bake the potatoes until tender, about one hour. Remove from the oven and set aside until cool enough to handle.
- 3. While potatoes cool, using the flat side of a knife or in a mortar and pestle, crush the garlic and salt together into a fine paste.
- 4. Cut the cooled potatoes lengthwise, scoop out the pulp, and mash through a ricer, food mill, or potato masher, then place into a large mixing bowl. Add the garlic paste, egg yolk, black pepper, olives, almonds, lemon juice, and olive oil to the potatoes and mix well, until it has the consistency of mashed potatoes.
- 5. Adjust the consistency and taste with more olive oil, salt, and pepper, and serve.
More about "periyalis almond skordalia potato almond and garlic dip recipes"
SKORDALIA- GREEK GARLIC AND POTATO DIP - REAL GREEK …
From realgreekrecipes.com
SKORDALIA —GREEK POTATO AND GARLIC DIP - LIVE LIKE A …
From livelikeagreek.com
RECIPE FOR GREEK STYLE ALMOND AND GARLIC DIP
From greekboston.com
SKORDALIA RECIPE (TRADITIONAL GREEK POTATO AND GARLIC DIP)
From mygreekdish.com
SKORDALIA RECIPE: GREEK GARLIC AND POTATO DIP
From themediterraneandish.com
POTATO SKORDALIA (GREEK POTATO AND ALMOND DIP) RECIPE
From thewanderlustkitchen.com
SKORDALIA - GREEK GARLIC AND POTATO DIP - THE BLENDER GIRL
From theblendergirl.com
GARLICKY ALMOND & POTATO SKORDALIA - VOLPI FOODS
From volpifoods.com
PERIYALIS ALMOND SKORDALIA POTATO, ALMOND AND GARLIC DIP
From bigoven.com
Reviews 1Servings 1Cuisine AmericanCategory Appetizers
SKORDALIA | GREEK GARLIC AND POTATO DIP - KAREN'S KITCHEN STORIES
From karenskitchenstories.com
SKORDALIA (GREEK POTATO AND GARLIC DIP) RECIPE - FOOD NEWS
From foodnewsnews.com
SKORDALIA RECIPE (POTATO AND GARLIC DIP) - ME TO MATI
From metomati.com
GREEK GARLIC POTATO DIP (SKORDALIA) - ALEKA'S GET-TOGETHER
From alekasgettogether.com
EASY SKORDALIA (GREEK GARLIC DIP) | OLIVE & MANGO
From oliveandmango.com
PERIYALI'S ALMOND SKORDALIA POTATO, ALMOND AND GARLIC DIP RECIPE
From cookeatshare.com
SKORDALIA RECIPE (GREEK GARLIC DIP) | KITCHN
From thekitchn.com
ALMOND AND GARLIC DIP (SKORDALIA) RECIPE | CDKITCHEN.COM
From cdkitchen.com
SKORDALIA GARLIC AND POTATO DIP - FRIDAY NIGHT SNACKS AND MORE...
From fridaysnacks.info
SKORDALIA RECIPE (POTATO AND GARLIC DIP) - SILK ROAD RECIPES
From silkroadrecipes.com
COST PERIYALI'S ALMOND SKORDALIA POTATO, ALMOND AND GARLIC DIP …
From cookeatshare.com
CLASSIC SKORDALIA - GREEK POTATO-GARLIC DIP RECIPE
From mygourmetconnection.com
SKORDALIA GREEK POTATO AND GARLIC DIP - UNICORNS IN THE KITCHEN
From unicornsinthekitchen.com
SKORDALIA (GREEK GARLIC AND POTATO SPREAD) RECIPE - SERIOUS EATS
From seriouseats.com
GREEK SKORDALIA (CREAMY ALMOND & GARLIC DIP) BY ABBY'S FOOD
From thenutramilk.com
POTATO SKORDALIA RECIPE | POTATOGOODNESS RECIPES
From potatogoodness.com
SKORDALIA - GARLIC/ALMOND DIP! - COOK-EAT-GO
From cook-eat-go.com
ASTRAY RECIPES: PERIYALI'S ALMOND SKORDALIA POTATO, ALMOND AND …
From astray.com
HOW TO MAKE GARLIC DIP (SKORDALIA) - GREEK KETO
From greekketo.com
PERIYALI’S ALMOND SKORDALIA POTATO, ALMOND AND GARLIC DIP
From recipenet.org
SKORDALIA - GREEK GARLIC AND POTATO DIP • GREEN EVI
From greenevi.com
GREEK SKORDALIA (CREAMY ALMOND & GARLIC DIP) | THE NUTRAMILK
From thenutramilk.com
GREEK POTATO AND GARLIC DIP - SKORDALIA | AKIS PETRETZIKIS
From akispetretzikis.com
SKORDALIA (GREEK GARLIC DIP) - THE MIDWEST MEDITERRANEAN
From themidwestmediterranean.com
SKORDALIA RECIPE: GREEK POTATO GARLIC DIP - GREATIST
From greatist.com
GREEK SKORDALIA (CREAMY ALMOND & GARLIC DIP) — ABBY'S FOOD COURT
From abbysfoodcourt.com
PERIYALI'S ALMOND SKORDALIA - POTATO, ALMOND AND GARLIC DIP
From cookingindex.com
ALMOND SKORDALIA POTATO, ALMOND & GARLIC DIP - RECIPELION.COM
From recipelion.com
SKORDALIA (GREEK POTATO AND GARLIC DIP) - OMGFOOD
From omgfood.com
SKORDALIA - COLEY COOKS
From coleycooks.com
SKORDALIA RECIPE - THIS HEALTHY TABLE
From thishealthytable.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love