Skordalia
3/4 pound firm white bread (about 10 slices) 2 days old
five pressed garlic cloves
3/4 C extra virgin olive oil
3 T red wine vinegar
salt to taste
Dip bread into water, then squeeze out excess moisture. In a blender, combinegarlic with one third of the bread, one third of the oil and one third ofthe vinegar-blend at low speed until smooth, then add another third of thesame ingredients and blend until smooth. Add remaining ingredients includingsalt- cover and refrigerate for one hour before serving. Keeps three daysin the fridge. PS Michael- I'd just throw a little lemon juice and a coupleof tablespoons of almonds into the blender to replicate the taste you'reafter.
Subj: Re:skordalia
1/2 lb potatoes, peeled and cut into 2-in pieces
4 large garlic cloves
Salt
3 T. extra virgin olive oil, divided
1/4 c. fresh bread crumbs
1 T. lemon juice
1/2 tsp. anchovy paste
Freshly ground pepper
Bring potatoes, garlic, 1/2 tsp. salt, and water (to cover potatoes) toa boil in sm saucepan; boil until tender, about 15-17 min. Drain, reserving1/4 c. cooking liquid. Press potatoes through food mill or sieve. Stir in1 T. oil; mix well. Add bread crumbs, lemon jouice, anchovy paste, reservedliquid, 1/2 tsp. salt and 1/8 tsp pepper. Stir until smooth. Add remaining2 T. oil, 1 T. at a time, stirring well after each addition. Serve withpita bread and carrots. Makes 1 1/4 cup.