Ingredients with Measurements:
- 1 cup of mashed potatoes
- 1/2 cup of blanched almonds
- 4 garlic cloves, minced
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh dill
- 1/4 cup of extra virgin olive oil
- 2 tablespoons of red wine vinegar
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of water
Special Equipment Needed:
- Food processor or blender
Step-by-Step Instructions:
1. In a food processor or blender, combine mashed potatoes, blanched almonds, minced garlic, chopped parsley, chopped dill, extra virgin olive oil, red wine vinegar, salt, and black pepper.
2. Pulse the mixture until it becomes a smooth paste.
3. Gradually add water, one tablespoon at a time, until the desired consistency is reached.
4. Taste and adjust seasoning if necessary.
5. Transfer the skordalia to a serving bowl.
- Time:
Preparation time: 15 minutes
- Cooking time: 0 minutes
Temperature:
- Serve at room temperature or chilled.
Serving size:
- This recipe makes about 2 cups of skordalia, which serves 4-6 people.
Nutritional information:
- Calories: 250
- Fat: 22g
- Carbohydrates: 10g
- Protein: 5g
- Fiber: 3g
- Sugar: 1g
Substitutions for ingredients:
- Instead of mashed potatoes, you can use boiled or roasted potatoes.
- Instead of blanched almonds, you can use walnuts or pine nuts.
- Instead of fresh parsley and dill, you can use dried herbs.
- Instead of red wine vinegar, you can use lemon juice or white wine vinegar.
Variations:
- Add roasted red peppers or sun-dried tomatoes for a different flavor.
- Use different herbs such as basil or cilantro.
- Add a pinch of cayenne pepper for some heat.
Tips and Tricks:
- If the skordalia is too thick, add more water until it reaches the desired consistency.
- For a smoother texture, peel the blanched almonds before adding them to the food processor.
- Skordalia can be made ahead of time and stored in the refrigerator for up to 3 days.
Storage Instructions:
- Store skordalia in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Skordalia is best served cold or at room temperature.
Presentation Ideas:
- Serve skordalia in a bowl garnished with a drizzle of olive oil and chopped fresh herbs.
Garnishes:
- Drizzle of olive oil
- Chopped fresh herbs
- Sliced almonds
Pairings:
- Serve skordalia with grilled meats, fish, or vegetables.
Suggested Side Dishes:
- Greek salad
- Roasted vegetables
- Pita bread
Troubleshooting Advice:
- If the skordalia is too thin, add more mashed potatoes or almonds to thicken it up.
- If the skordalia is too thick, add more water to thin it out.
Food Safety Advice:
- Store skordalia in the refrigerator and consume within 3 days.
Food History:
- Skordalia is a traditional Greek dip made with garlic, olive oil, and bread or potatoes.
Flavor Profiles:
- Creamy, garlicky, nutty, and herbaceous.
Serving Suggestions:
- Serve skordalia as a dip or spread for bread, crackers, or vegetables.
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Region: Greek