Periyalis Almond Skordalia Potato Almond And Garlic Dip Recipes

SKORDALIA (GREEK GARLIC POTATO DIP)

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.

POTATO SKORDALIA RECIPE (GREEK POTATO AND ALMOND DIP RECIPE)

Steps:

• Bring a small pot of water to a boil. Add the almonds and boil for 1 minute. Immediately drain, rinse with cold water, and pat dry with a towel. Gently squeeze the almonds out of their skin; discard skins. Place the blanched almonds in a food processor or blender and process until finely ground.
• Place the salt and potatoes in a medium saucepan and add enough water to cover the potatoes by an inch. Boil for 12-15 minutes, under the potatoes are fork-tender. Drain and transfer to a large bowl.
• Mash the potatoes until smooth, then stir in the ground almonds and pressed garlic. Slowly drizzle the olive oil into the bowl while simultaneously whisking the mixture. Continue to whisk vigorously until the oil is emulsified and absorbed. Whisk in the vinegar. Taste and add additional salt as needed. Serve at room temperature.

ALMOND AND GARLIC DIP (SKORDALIA)

Steps:

• Trim the crusts from the bread and spread the slices out on a tray to dry for about 24 hours. In the container of a food processor, place the almonds, garlic, and cooled potato. Process until smooth. Mix the lemon juice, vinegar, olive oil, salt, and sugar in a small bowl and set aside. Fill a large bowl with cool water. Drop the dried bread into the water, 1 slice at a time. When it is soaked, squeeze about half the water from the bread between the palms of your hands. Add the bread to the ingredients in the processor, alternating with the lemon-juice mixture, and process until smooth. Since the skordalia has a tendency to stiffen and become pasty as it chills, the mixture should be quite loose at this point. Taste and adjust the seasoning. Scrape the mixture into a bowl. Cover and refrigerate for several hours to allow the flavors to mellow and blend. If the mixture seems too stiff, beat in a little water before serving.

SKORDALIA (GREEK POTATO & GARLIC DIP)

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 (POTATO AND GARLIC DIP)

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.

PERIYALI'S ALMOND SKORDALIA POTATO, ALMOND AND GARLIC DIP

Steps:

• Trim the crusts from the bread and spread the slices out on a tray to dry for about 24 hours.
• In the container of a food processor, place the almonds, garlic, and cooled potato. Process until smooth.
• Mix the lemon juice, vinegar, olive oil, salt, and sugar in a small bowl and set aside. Fill a large bowl with cool water. Drop the dried bread into the water, 1 slice at a time. When it is soaked, squeeze about half the water from the bread between the palms of your hands. Add the bread to the ingredients in the processor, alternating with the lemon-juice mixture, and process until smooth. Since the skordalia has a tendency to stiffen and become pasty as it chills, the mixture should be quite loose at this point. Taste and adjust the seasoning. Scrape the mixture into a bowl. Cover and refrigerate for several hours to allow the flavors to mellow and blend. If the mixture seems too stiff, beat in a little water before serving.