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Skorthalia

SKORTHALIA

traditional dip/sauce either served with bread or with fried/grilled fish or souvlaki. it is very garlicy so you could reduce the amount of garlic to suit. from about.com

Time: 30 minutes

Steps:

  • add the salt to a large pot of water
  • peel the potatoes and boil in salted water until well done
  • drain
  • sprinkle the potatoes with pepper and mash
  • in the blender bowl of the food processor , pure the potatoes and garlic until well mixed , about 30-45 seconds
  • still pureing , 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


skorthalia image

Number Of Ingredients: 6

Ingredients:

  1. potatoes
  2. garlic cloves
  3. extra virgin olive oil
  4. white wine vinegar
  5. salt
  6. fresh ground black pepper


SKORTHALIA

Recipe From cooking.nytimes.com

Provided by Moira Hodgson

Time 5m

Steps:

  • Place all the ingredients in a food processor. Blend until smooth and chill in a small bowl.


Skorthalia image

Number Of Ingredients: 7

Ingredients:

  • 3 cloves garlic, peeled
  • 2 tablespoons water
  • 1/2 teaspoon salt
  • 4 tablespoons mashed potato
  • 1 tablespoon ground almonds
  • 1 tablespoon white wine vinegar
  • 1 cup extra-virgin olive oil


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.

Recipe From epicurious.com

Provided by Alexandra Stratou

Yield Makes 2 cups

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 (Garlic Dip) image

Number Of Ingredients: 8

Ingredients:

  • 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


SKORDALIA

Recipe From epicurious.com

Provided by Bruce Aidells

Yield Serves 4

Steps:

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


Skordalia image

Number Of Ingredients: 5

Ingredients:

  • 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


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