Monday, September 13, 2004

Skordalia (garlic spread)

Potent but delicious. Use on toast, over vegetables, noodles, mixed in mashed potatoes. My grandmother makes this 2 ways, with bread or with potatoes. She does this by hand or with a hand mixer, but I use a blender, or when I'm really feeling ambitious, the food processor.

You will need:

1 lb of potatoes, peeled
10 to 12 cloves of garlic
salt and pepper, to taste
1-2 tsp vinegar (white or cider)
1 cup of olive oil

Boil the potatoes and mash them while they are still hot. Finely crush the garlic. Add the crushed garlic to the mashed potatoes along with the vinegar, salt, and pepper. Keep mixing while adding the olive oil a little at a time. Work the mix into a smooth texture.

This can be made using bread instead of potatoes. The bread should be stale (but use what you have). Soak it in water and then squeeze the water out. Be aware that the bread version is much more potent than the potato version.


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