Skordalia: A garlic lover's wet dream. I first had skordalia with my mother in a Greek restaurant when I lived in Chicago. The garlic in this dish hit us like a roundhouse kick to the face! It's a puree of potato, a massive amount of raw garlic and a bit of vinegar. At the restaurant, they served it with cold beets (probably boiled). The first time I made it, to introduce it to Justin, I opted for roasting the beets and that's how we've made it ever since.
It's got a mean garlic bite and is not for the garlic-whimps. This is the stuff of nightmares for all city transit commuters! And it's awesome.
The serving options are pretty limitless - it's a dip, a spread, a puree, a sauce. We put it on roasted veggies, we dip fresh veggies in it, we use it as a spread in sandwiches. We've eaten it with beef, pork, chicken. Traditionally it's served with fish. Tonight I toasted some baguette, spread the skordalia on it, sliced some tomato and fresh mozzarella real thin and laid it on top of the skordalia, then drizzled a basil-lemon vinaigrette over it all. 'Bout the best thing I've ever had!
I had The Queers' "Fuck This World" in my head the other day. And we haven't thrown any Queers up on the blog yet. -jen
Time: 40-45 minutes
Serves: 3-4 servings
- 4 cups beets (about 4 medium-sized beets), peeled and diced into 1/2"-3/4" cubes
- 3 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
Time: 20 minutes
|I used some purple hard-neck garlic we got at the Farmers Market!|
Makes: 2.5-3 cups
*requires a food processor - or try a blender or beaters at your own risk, I've only used the food processor!
- 4 large baking potatoes (1.5-2 pounds), diced into 1" cubes
- 12 cloves of garlic
- 2 teaspoons salt
- 1 teaspoon fresh ground black pepper
- 1 cup olive oil
- 1/3 cup white wine vinegar
Combine potatoes, garlic, salt and pepper in a food processor and pulse together several times. Then turn onto a medium speed and drizzle in 1/3 of the olive oil, then 1/2 of the vinegar. Repeat and end with the last of the olive oil until combined. Serve hot or cold.