Looking for 2 Greek recipes: for Rosa Marina & Skordalia
Here in Chicago I've eaten a pilaf that is "tomato-y". Often served as a side dish with lamb. Anyone know how it's done?
Have attempted Skordalia before, but it never turns out for me. I've seen recipes using bread OR potatoes. Which is better? Any other tips?
I have a cookbook (that I always seem to be praising on this website) called Vefa's Kitchen with a great pilaf recipe (Vefa is THE source for Greek cuisine, IMO). It uses tomato juice, which I found interesting. I am not sure what version of skordalia is in the book, I haven't made it myself. I will post recipes later when I am at home.
ROSA MARINA ? HAVEN'T HEARD OF IT, AND I'M GREEK. 'TOMATO-RIZO' ? THIS IS A TOMATO-Y PILAF MADE WITH ONION, GARLIC, FRESH TOMATOES, BAY LEAF, A FEW ALL SPICE, TOUCH OF CINNAMON, FRESH PEPPER AND FRESH OREGANO ON TOP. CLOSE?
SKORDALIA IS BEST WITH PATATOES AND EATEN AFTER IT IS LEFT FOR THE FLAVOURS TO DEVELOPE OR THE NEXT DAY AT ROOM TEMPERATURE. TAKE A LOOK AT TESSA KIROS' NEWLY RELEASED COOKBOOK AND 'SOUVLAKI FOR THE SOUL' BLOG IS WORTH A LOOK.