Sams Skordalia Recipes

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TRADITIONAL GREEK SKORDALIA (GARLIC AND POTATO DIP)



Traditional Greek Skordalia (Garlic and Potato Dip) image

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

7-8 garlic cloves
1 pound (450 g) of potatoes (preferably starchy like russet)
1 cup Extra virgin olive oil
Red wine vinegar or lemon juice
Salt

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

ROASTED PEPPER SKORDALIA



Roasted Pepper Skordalia image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 0

Steps:

  • Broil 2 large red bell peppers, turning, until charred, 15 minutes. Transfer to a bowl, cover and let steam 20 minutes. Remove the skin, stems and seeds. Puree the peppers in a blender with 1/4 cup each blanched almonds and lemon juice and 6 tablespoons olive oil; season with salt and pepper. Meanwhile, cook 2 russet potatoes (peeled and cut into chunks) and 6 smashed garlic cloves in salted simmering water until tender, about 12 minutes. Drain and return to the pot. Cook over medium heat, stirring, until dry, 2 minutes; remove from the heat and mash. Fold in the pepper puree. Drizzle with olive oil and lemon juice and top with chives.

SKORDALIA



Skordalia image

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

2 russet potatoes (1 pound/453 grams), peeled and cut into 1-inch chunks
Kosher salt
2/3 cup (100 grams) blanched raw almonds
5 large garlic cloves (25 grams)
2 tablespoons (4 grams) fresh oregano leaves
1/4 cup freshly squeezed lemon juice
2 tablespoons white wine vinegar
3/4 cup extra-virgin olive oil
Chili oil, for drizzling
Cut vegetables, such as carrots, Persian cucumbers, bell peppers and radishes, for dipping
Pita chips, store-bought or homemade, recipe follows, for dipping
1/4 cup (1/2 stick) unsalted butter, at room temperature
2 tablespoons extra-virgin olive oil, plus extra for brushing
2 tablespoons finely chopped fresh chives
2 tablespoons finely chopped fresh dill
1/2 teaspoon crushed red pepper flakes
Kosher salt
4 pita breads
Ground sumac, for serving
Flaky salt, for serving, optional

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 (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.

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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  • Peel and cut your potatoes into large chunks no smaller than 2" x 2". Add them to a pot of cold water and bring to a boil. Remove and drain potatoes when they are fork tender. (Don't over-boil them!)
  • While your potatoes are boiling, add all of the other ingredients to a food processor and puree for 30 seconds. Remove and place in a medium to large bowl.
  • When your potatoes are fork tender (15-20 minutes) drain them and then lay the potatoes flat on a baking sheet to cool off. This is important since it will allow any excess water to evaporate preventing gummy potatoes.
  • Once the steam is gone and your potatoes are somewhat cooled, add them to the bowl with your pureed mix and mash together using a potato masher or large fork. If you have a potato ricer, this works BEST! (Rice the potatoes prior to adding to the pureed mix.) Your dip is ready when the consistency is smooth like mashed potatoes or hummus. *Mix in a little water to thin out the consistency if you need!


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  • Peel and dice the potatoes and rinse under cool water. Add them to a saucepan and top with water (water should cover the potatoes by about 2 inches). Add a good pinch of kosher salt to the water. Bring to a boil, then lower heat to medium-low and let simmer until potatoes are tender (about 15 minutes). They should easily break at this point. Rinse them again, this time under hot water. And set aside for 5 to 7 minutes (you want the moisture to evaporate)
  • In a food processor, combine blanched almonds (shelled walnuts will work too) with garlic and lemon juice. Add a good pinch of kosher salt. Run the processor until the mixture turns into a paste. (It might be a bit grainy, keep going until you achieve the smoothest paste you can. It will still have some texture, which is fine).
  • Here's where the magic happens! Add about half of the extra virgin olive oil, but do it one bit at a time while using a wooden spoon to mix the potatoes. Add the garlic and almond paste and keep adding the extra virgin olive oil a little bit at a time while using a wooden spoon to mix everything together. (You want to reach a fluffy potato dip). Taste and add kosher salt to your liking. Mix again to combine. (Note: at this point, you can chill the skordalia to serve at a later time).


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