GREEK TARAMA DIP (TARAMOSALATA)
Here's how you can make both versions of Greek Tarama Dip (Pink + White). Made with fish roe and either stale bread or potatoes as a base.
Provided by [email protected]
Number Of Ingredients 10
Steps:
- Peel the potatoes and cut them into quarters. Add them to a cooking pot and cover them with water. Season with a bit of salt and bring to a boil. Reduce heat to medium and simmer the potatoes until completely soft and tender.
- Using a slotted spoon transfer the potatoes to your electric mixer's bowl. With the whisk attachment on, mash the potatoes, adding some of the water they've boiled in. Once you have really light and very soft mashed potatoes turn your mixer off and let the potatoes cool down to room temperature. NOTE: The mashed potatoes need to be really soft and moist, not dense. Because the dip is going to get refrigerated, therefore the potatoes will thicken even more when cooled.
- Then add the pink Tarama into a blender or food processor along with the lemon juice, and the red onion peeled and cut into smaller pieces. Blend until smooth paste forms.
- Add this paste to the mashed potatoes. And using your electric mixer with the whisk on start mixing over medium speed, to incorporate the blended Tarama paste. (you may do this in a food processor if you own a large one that can fit the mashed potatoes) Then slowly pour in the olive oil while beating, until you have incorporated it all into the dip. Place the Tarama Dip in a food container or bowl and refrigerate for 2 hours before serving.
- NOTE: You can make this dip using a potato masher instead of the electric mixer. But the dip won't be as smooth and creamy.
- Place the stale bread in a bowl and pour enough water to cover the bread. Let the bread soak for about 1 hour. Then remove the bread from the bowl and squeeze it really well with your hands to remove all the water. Place it in a bowl and set it aside.
- Peel the onion and cut it into smaller pieces. Place inside a blender or food processor along with the lemon juice and white Tarama. Blend until smooth paste forms. Then incorporate the bread in bits at a time and keep blending until nice and smooth.
- Add the olive oil in slowly, while keep blending until it all gets incorporated into the dip. Then place the Tarama Dip in a bowl or food container and refrigerate for about 2 hours before serving.
Nutrition Facts : ServingSize 1 large bowl, Calories 2322 kcal, Carbohydrate 177 g, Protein 55 g, Fat 161 g, SaturatedFat 25 g, TransFat 1 g, Cholesterol 612 mg, Sodium 2626 mg, Fiber 19 g, Sugar 22 g
POTATO SALAD
The secret to Ina Garden's zesty Potato Salad recipe from Barefoot Contessa on Food Network? Buttermilk and two mustards: Dijon and whole grain.
Provided by Ina Garten
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
- Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.
- When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.
TARAMOSALATA
Taramosalata is a classic Greek appetizer (meze). Satisfyingly delicious, it goes a long way as a party nibble and is also nice to have in the fridge for a quick lunch with some olives and a salad on the side. Fish roe is high in Omega 3 and Vitamin B12, and this is a great way to enjoy it.
Provided by Diana Moutsopoulos
Categories Appetizers and Snacks Seafood
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Place bread in a bowl, cover with water and let sit until the bread is well soaked, 5 to 10 minutes. Drain water from the bowl and squeeze all of the excess water from the bread.
- Combine bread, olive oil, onion, and lemon juice in a food processor; process until smooth and homogeneous. Add tarama and process until well combined.
Nutrition Facts : Calories 383.2 calories, Carbohydrate 34.7 g, Cholesterol 139.6 mg, Fat 22.5 g, Fiber 2.5 g, Protein 13.4 g, SaturatedFat 3.5 g, Sodium 456 mg, Sugar 3.1 g
TRADITIONAL TARAMOSALATA
Three recipes for this tasty and addictive Greek fish roe recipe. Here's how to make it the traditional way or the easy way and find out why it's healthy.
Provided by OliveTomato.com
Categories Appetizer
Time 10m
Number Of Ingredients 5
Steps:
- Soak the bread in water and then squeeze removing the water.
- In a mortar melt the roe and then add the bread. Continue to melt in the mortar until smooth or you can use a food processor for this step.
- Add gradually the oil and the lemon.
- Serve the taramosalata in a plate.
- You may add chopped onion.
Nutrition Facts : ServingSize 1 g, Calories 44 kcal, Carbohydrate 2.8 g, Protein 1.1 g, Fat 3.2 g
TARAMOSALATA
Provided by Jonathan Reynolds
Categories condiments, appetizer
Time 1h20m
Yield About 8 cups. (Send some home with all your guests!)
Number Of Ingredients 8
Steps:
- Have ready a stand mixer fitted with a grinding attachment. (You may use a ricer or grater, but the results will not be the same). Coat your mixing bowl with a small amount of corn oil. Pass the onion, potatoes and almonds through the grinder and into the bowl. Fold in the tarama.
- Remove the meat grinder and fit the mixer with the paddle (or use a wooden spoon). With the mixer on medium, add the lemon juice and then the remaining corn oil in a slow and steady stream. Slowly add the olive oil, mixing constantly. Add the seltzer a few tablespoons at a time. It should have the consistency of a light and airy mousse. Refrigerate for at least one hour before serving.
Nutrition Facts : @context http, Calories 400, UnsaturatedFat 33 grams, Carbohydrate 7 grams, Fat 40 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 125 milligrams, Sugar 1 gram, TransFat 0 grams
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