| 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 |
lg |
Garlic cloves, put through a garlic press (about 1 teaspoon garlic puree) |
| 1 |
sm |
(about 3 ounces) 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 |
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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