Periyali's Almond Skordalia Potato, Almond And Garlic Dip
Recipe By : Cooking Live Show #CL8872
Serving Size : 1 Preparation Time :0:00
Categories : Dips
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 sl Firm homemade-style bread (5 oz)
1/2 c Whole blanched almonds --
- coarsely chopped
2 cl Garlic -- up to 3 cl, pressed
- -OR-
1 ts Garlic puree
1 sm All-purpose potato -- peeled,
- boiled until soft, and
- drained
3 tb Lemon juice
3 tb White-wine vinegar
2 tb Extra-virgin olive oil
3/4 ts Salt
1/2 ts Sugar
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.
