recipe and image via About.com
Are you seeing the theme? I guess hot summer days make me dream of Greek Islands and cool breezes on the beach. This recipe uses both potatoes and garlic so it’s perfect for this week’s share. The garlic has a bite, so this definitely is not a first date (or any date really) food. It is great on a meze plate with hummus and babganoush served with pita and cucumbers. – Jessica
1 1/2 pounds of potatoes for boiling
6-12 cloves of garlic, minced or grated (to taste)
1 cup of extra virgin olive oil
1/3 cup of good quality red or white wine vinegar
1 tablespoon of salt
1/2 teaspoon of freshly ground black pepper
1. Add the salt to a large pot of water. Peel the potatoes and boil in salted water until well done (easily pierced with a fork). Drain.
2. Sprinkle the potatoes with pepper and mash.
3. In the blender bowl of the food processor (or with a hand mixer), purée the potatoes and garlic until well mixed, about 30-45 seconds. Still puréeing, 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 (not more than 1/4 cup).
Yield: About 2-3 cups
Skordalia is a matter of taste. Some prefer a mild garlic taste, while others prefer a strong garlic taste. If the taste is too strong, adjust the quantities of potatoes up a bit. If the taste is not strong enough, increase the garlic.
In various regions of Greece, walnuts or almonds are added. If you like, add a cup of finely chopped walnuts or almonds to the food processor at the beginning, with the potatoes, and add the juice of a lemon to the liquids. The consistency will still be similar to thick ketchup but granular due to the nuts.