Periyali’s Almond Skordalia Potato, Almond And Garlic Dip
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cooking liv, Import | 1 | Servings | ||
INGREDIENTS
| 5 | oz | about 5 slices firm |
| homemade-style | ||
| Bread | ||
| 1/2 | c | Whole blanched almonds |
| coarsely chopped | ||
| 2 | Garlic cloves, put through a | |
| garlic press about 1 | ||
| teaspoon garlic puree | ||
| 1 | about 3 ounces all-purpose | |
| potato peeled boiled | ||
| until soft and drained | ||
| 3 | T | Lemon juice |
| 3 | T | White-wine vinegar |
| 2 | T | Extra-virgin olive oil |
| 3/4 | t | Salt |
| 1/2 | t | Sugar |
INSTRUCTIONS
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. Yield: about 1 1/2 cups Recipe by: Cooking Live Show #CL8872 Posted to MC-Recipe Digest V1 #596 by Angele Freeman <jfreeman@netusa1.net> on Apr 29, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 745
Calories From Fat: 321
Total Fat: 38.5g
Cholesterol: 0mg
Sodium: 1781.9mg
Potassium: 2143.6mg
Carbohydrates: 87.7g
Fiber: 15.5g
Sugar: 9.5g
Protein: 23.5g