Skordalia

SKORDALIA (GREEK GARLIC POTATO DIP)



Skordalia (Greek Garlic Potato Dip) image

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.

Recipe From allrecipes.com

Provided by Chef John

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 45m

Yield 8

Number Of Ingredients 9

1 ¼ pounds russet potatoes
6 cloves garlic, sliced, or to taste
1 teaspoon kosher salt, or more to taste
½ lemon, juiced
¼ cup white wine vinegar
½ cup olive oil
1 pinch cayenne pepper
1 drizzle olive oil, or to taste
1 pinch minced fresh oregano
Calories183.1 calories
Carbohydrate13.2 g
Fat14.2 g
Fiber1.6 g
Protein1.6 g
SaturatedFat2 g
Sodium245.7 mg
Sugar0.6 g

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.

SKORDALIA



Skordalia image

This is a nice traditional Greek garlic spread. It goes well with fish as a sidedish or with pita bread as snack.

Recipe From allrecipes.com

Provided by elenia.p

Categories     Appetizers and Snacks

Time 40m

Yield 8

Number Of Ingredients 5

4 large potatoes, peeled and cubed
¼ cup minced garlic
⅓ cup distilled white vinegar
1 ½ cups olive oil
salt to taste
Calories435.4 calories
Carbohydrate17.5 g
Fat40.6 g
Fiber2.1 g
Protein2.1 g
SaturatedFat5.6 g
Sodium7.1 mg
Sugar0.8 g

Steps:

  • Place potatoes in a saucepan and cover with lightly salted water. Bring to a boil over high heat, then reduce heat to medium-low and simmer until very tender, about 20 minutes. Drain and return to the saucepan.
  • Mash together the potatoes, garlic, vinegar and olive oil with a potato masher or a large fork. Continue mixing until all ingredients are well blended. Season with salt to taste. This sauce can be served chilled or at room temperature.

SKORDALIA



Skordalia image

Recipe From epicurious.com

Provided by Bruce Aidells

Categories     Condiment/Spread     Sauce     Dairy     Garlic     Herb     No-Cook     Quick & Easy     Yogurt     Lemon     Mint     Healthy

Yield Serves 4

Number Of Ingredients 5

1 cup plain yogurt
4 garlic cloves, pressed
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh mint or 1 tablespoon dried
salt and freshly ground black pepper to taste

Steps:

  • Mix ingredients together in a small bowl. Serve with Barba Yianni's Grilled Lamb.

SKORDALIA (GARLIC DIP)



Skordalia (Garlic Dip) image

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.

Recipe From epicurious.com

Provided by Alexandra Stratou

Categories     Dip     Cookbook Critic     Garlic     Bread     Lemon Juice     Condiment/Spread

Yield Makes 2 cups

Number Of Ingredients 8

1/2 small potato, peeled
Salt and pepper
2 cloves garlic, or to taste
1 teaspoon sea salt
2 slices bread, crusts removed and slices soaked in water
1/2 cup (60 grams) almonds, toasted
Juice of 1 lemon
1 cup (250 milliliters) extra-virgin olive oil

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)



Skordalia (Greek Potato and Garlic Dip) image

This hearty dip will make your head spin with garlic. It goes great with charred lamb or vegetable kebabs, or just simply with breadsticks.

Recipe From foodnetwork.com

Provided by Food Network Kitchen

Categories     appetizer

Time 50m

Yield about 3 cups

Number Of Ingredients 9

2 russet potatoes (about 1 pound), scrubbed
Kosher salt, as needed, plus 1 tablespoon and 1 teaspoon
8 medium cloves garlic, minced
3/4 cup whole blanched almonds
1/2 cup extra-virgin olive oil
1/2 cup water
5 tablespoons freshly squeezed lemon juice
3 tablespoons white wine vinegar
Freshly ground black pepper

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.

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