TRADITIONAL GREEK SKORDALIA (GARLIC AND POTATO DIP)
Skordalia, the popular and so delicious Greek garlic dip is rich, healthy and full of antioxidants. Here are 2 different recipes.
Provided by OliveTomato.com
Categories Appetizer
Time 25m
Number Of Ingredients 5
Steps:
- Peel the potatoes cut in cubes and boil in water until soft, about 15 -20 minutes
- Once boiled, strain and mix with a hand mixer or potato masher until somewhat smooth.
- In a food processor process the garlic cloves with a bit of salt, and a few drops of olive oil until it is a paste.
- Add ½ of the olive oil in the food processor and continue mixing.
- Add the garlic paste to the potato and mix with a wooden spoon.
- Add the rest of the olive oil gradually, in a steady stream mixing until oil is absorbed.
- Add a bit of red wine vinegar for taste, mix well.
Nutrition Facts : Calories 72 kcal, ServingSize 2 tbsp, Protein 0.48 g, Fat 6.5 g, Carbohydrate 3.8 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 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
SKORTHALIA (SKORDALIA): GREEK GARLIC DIP AND SAUCE
Steps:
- Add the salt to a large pot of water. Peel the potatoes and boil in the salted water until well done and are easily pierced with a fork. Place in a colander to drain.
- Return the potatoes to the pot and sprinkle with pepper and mash to combine.
- In the blender bowl of a food processor (or with a hand mixer ), puree the potatoes and garlic until well mixed, about 30 to 45 seconds. Still pureeing, slowly add the olive oil and vinegar, alternating between them, tasting as you go, until the mixture is smooth. Skorthalia should be creamy and thick. If it gets too thick, add a little cold water (but not more than 1/4 cup).
- Skordalia is a matter of taste, some prefer a mild garlic taste, while others prefer a strong garlic taste. If the taste is too strong, increase the number of potatoes a bit. If the taste is not strong enough, increase the garlic.
Nutrition Facts : Calories 327 kcal, Carbohydrate 20 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 4 g, Sodium 804 mg, Sugar 1 g, Fat 27 g, ServingSize 2 to 3 cups (8 to 12 servings), UnsaturatedFat 0 g
SKORDALIA (GARLIC SAUCE)
This Greek sauce has a potato as the unusual base. I haven't tried this yet, I found the recipe in an old cookbook I've had for years, & thought it would be a perfect submission for the ZWT4 - let's hope it's a good one!
Provided by momaphet
Categories Sauces
Time 20m
Yield 1 1/4 cups
Number Of Ingredients 5
Steps:
- Peel potato and boil until tender. Put through a ricer or sieve. Measure 1/2 cup of potato & put in a bowl; mix in garlic and salt. Gradually add olive oil and vinegar alternately while beating with a spoon. Chill. Serve with meat or fish.
SKORDALIA
This is my take on traditional Greek skordalia, which is a sauce or dip typically made with pureed potatoes, loads of garlic, lemon juice, olive oil, vinegar, parsley and sometimes breadcrumbs or ground nuts. When I was younger, my family would go out to Greek restaurants, and I would fill up on this and totally ruin the rest of my dinner-but it was 100% worth it.
Provided by Molly Yeh
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Put the potatoes in a medium saucepan and cover with cold water. Season the water with salt. Bring to a boil over medium-high heat and cook until very tender, about 10 minutes. Drain, reserving 1 1/2 cups of the cooking water in the saucepan.
- To the bowl of a food processor fitted with the blade attachment, add the almonds, garlic, oregano and 2 teaspoons salt. Process to a paste. With the machine running, add the lemon juice, vinegar and olive oil in a slow steady stream until very smooth. Add the drained potatoes and pulse to combine. Add 1 cup of the reserved potato cooking liquid. Pulse to bring together and then process until just smooth and light, adding more water if needed (the consistency should be similar to hummus). Taste and season with salt, if needed.
- Transfer to a serving bowl. Drizzle with chili oil. Serve with vegetables and pita chips for dipping.
- Heat a grill pan or gas or charcoal grill over medium-high heat.
- In a small saucepan over medium heat, add the butter and olive oil and heat until shimmering, 3 to 5 minutes. Add the chives, dill, red pepper flakes and 1/2 teaspoon salt. Stir to combine and cook for 1 to 2 more minutes until infused. Remove from the heat and allow to cool slightly.
- Liberally brush the pita breads with oil on both sides, allowing any excess to drip off. Place the oiled breads onto the hot grill to sear and crisp, 2 to 3 minutes per side. Brush the grilled pita breads with the herby butter and season with sumac and flaky salt, if desired. Cut into wedges and serve as dippers with the skordalia.
SKORDALIA
Steps:
- Mix ingredients together in a small bowl. Serve with Barba Yianni's Grilled Lamb.
SKORDALIA (GARLIC SAUCE FOR ARTICHOKES)
Provided by Robert Farrar Capon
Categories easy, condiments, dips and spreads
Time 30m
Yield About 1 cup
Number Of Ingredients 5
Steps:
- Tear the bread into small pieces. Put bread, garlic, olive oil and 3 tablespoons lemon juice into a mixing bowl. Add 1/4 cup water, toss to combine and let stand 20 minutes to soften.
- Transfer the mixture to a food processor, blender or electric mixer, and process until smooth. Add more water by the tablespoonful and blend until a saucy consistency is achieved. Season to taste with salt; add additional lemon juice, if desired.
Nutrition Facts : @context http, Calories 642, UnsaturatedFat 46 grams, Carbohydrate 31 grams, Fat 56 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 8 grams, Sodium 384 milligrams, Sugar 1 gram
SKORDALIA SAUCE
This Greek sauce is traditionally made with pureed potatoes; our lighter version leaves them out.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 1 cup
Number Of Ingredients 6
Steps:
- In a food processor, pulse almonds, garlic, and bread until the almonds are finely ground. With machine running, pour in oil, then lemon juice and 6 tablespoons water. Season with salt and pepper.
SKORDALIA (A GARLIC SAUCE/CONDIMENT)
Use this to accompany roasted beets, or fried salt cod, or any of the greek fritter recipes. It is a condiment and is used like a mayonnaise and/or dip.
Provided by evelynathens
Categories Sauces
Time 20m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Soak bread in water.
- Squeeze dry between hands.
- Put in food processor along with garlic, pine nuts or walnuts.
- Process for 20 seconds.
- Slowly drop in olive oil and vinegar, alternately, until mixture binds into a thick mayonnaise-like sauce.
- (you may need slightly more oil and/or vinegar, depending on personal taste).
SKORDALIA (GARLIC-WALNUT SAUCE)
Provided by Molly O'Neill
Categories condiments, side dish
Time 10m
Yield 1 1/2 cups sauce
Number Of Ingredients 7
Steps:
- In a small bowl, soak the bread in 1/2 cup water for 2 minutes. Remove excess water from the bread so that it is wet, but not dripping. Place bread and walnuts in the bowl of a blender or food processor and pulse until a paste forms. Add the garlic, olive oil and salt and process until well blended, scraping down the sides as necessary. Transfer the mixture to a bowl and stir in the lemon juice and vinegar. Adjust salt to taste. Serve with bacalao fritters (see recipe).
Nutrition Facts : @context http, Calories 624, UnsaturatedFat 49 grams, Carbohydrate 21 grams, Fat 59 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 7 grams, Sodium 278 milligrams, Sugar 3 grams, TransFat 0 grams
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