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Sep 18, 2005 09:17 PM


  • n

For the person who asked about skordalia on the Chicago board: Cut a slice about 1 1/2 inches thick from a loaf of sourdough bread, cut off crusts, dampen quickly under the cold water faucet, and squeeze dry. Put in Cuisinart. Add a LOT of garlic---I use 15-20 cloves. Add 2 teaspoons vinegar and 1/2 teaspoon salt. Process until everything is ground up and of the same consistency. Then, with the machine running, add olive oil just a few drops at time, through the hole in the top, waiting until your addition has been incorporated before adding more. By the time you have added about 1/2 cup of oil the skordalia should have the consistency of mayonnaise---stop adding oil before it separates out and looks oily. Keep in covered jar in refrigerator. Keeps for weeks. This recipe is from an old friend who is Greek; it was her mother's and is authentic. Eat it on meat, fish, vegetables, crackers, anything.

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  1. there are lotsa skordalia recipes, as i discovered when i went searching for one last year. About half use bread, and the other half (and the kind i am used to) use potato. if you use potato-based recipes, don't make the embarassing mistake that i did by using the food processor.

    imho, skordalia is one of the (side) dishes that makes life worth living.

    5 Replies
    1. re: hungry

      Thanks for the tip---I've never made the potato kind. Skordalia deserves to be better known. If you like garlic, it's the ultimate condiment. We eat it just on saltines. It's great on a baked potato. My husband eats it on hot dogs. There's nothing like it, and in five minutes you can make a supply that lasts for weeks.

      1. re: hungry

        I'm confused - why was that an embarrassing mistake? I've made the potato kind in the food processor with great success....what went wrong when you made it that way?

        1. re: krissywats

          all the starches in the potatoes were released, and the result was a gummy, goopy, unappealing, hard to eat, but tasty, substance.

          1. re: hungry

            huh...weird....I, unfortunately, can't find the recipe I used but it called for browning the potatoes first and then adding all of the ingredients into the food processor and slowly adding the oil. I let my whip and whip in the processor (probably ten minutes or more) and ended up with a light and fluffy skordalia.

        2. re: hungry

          Does anyone have an answer to how to make the skordalia in a food processor using potatoes? The one recipe cited called for browning the potatoes first. What does anyone recommend: cooking potatoes first (would boiling work as well?), maybe adding them last into the emulsion, or do they have to go in first or at least before the oil? Would love to try this but don't want to repeat the problem.

        3. Could someone post a recipe for the potato version? Thanks.

          1 Reply
          1. re: lissar

            I don't have a particular one 'cause I can't find mine, but if you google 'Skordalia recipe' almost every one that comes up is a potato version.

            Some call for nuts (almonds or pecans and one site swears that walnuts are in the 'authentic' version)

            All call for either lemon juice or white vinegar (one recipe says you MAY NOT substitute lemon for vinegar - which made me laugh)

            They all typically have garlic, potatoes, lemon, salt, olive oil and sometimes bread, sometimes not. It seems they can pretty much be in any quantity because no two recipes seem to agree.

            Good luck! I may go try my hand at a nut version now, actually. Sounds quite good.

          2. Anyone have one please?