Skordalia (LuxuryWeb Version)

Makes 5 - 6 cups

Skordalia is a deceptively simple Greek dip used to accompany fried zucchini and eggplant strips or “bakaliarakia” (deep fried, beer-battered salt codfish) or even just on toasted pita bread. The basic recipe comes from my mother’s handwritten recipe notebook, page marked October 8, 1938 (she was a newly married Athenian upper middle class homemaker).

ingredients

12 ounces potato (Editor’s note: Yukon gold or Long Island red work best).
1/4 cup blanched and peeled walnuts (blanched almonds will do in a pinch)
6 large garlic cloves
1 1/2 cup extra virgin olive oil
1/3 cup lemon juice or white wine vinegar
Salt and white pepper to taste

directions

1
In a saucepan cover the potatoes with water in which salt has been added (approx. 1/4 tsp). Cook until tender, about 20 to 25 minutes. Take potatoes out and let cool to make easier to peel. In the hot water from the potatoes blanch the garlic cloves for a couple minutes. Peel the potatoes and set aside.
2
The execution instructions call for a mortar and pestle, but a food processor will do just fine. In the food processor, pulse the nuts and the garlic until minced. Add the potatoes and continue pulsing until the ingredients are combined. Turn the processor on and start adding the oil in a slow steady stream, then add the lemon juice or vinegar in the same manner, until the mixture becomes creamy. Season with salt and white pepper.
3
The Skordalia can be made a couple days in advance and refrigerated. Return to room temperature, top with two or three Kalamata-style olives and a sprig of cilantro right before serving.

Source: LuxuryWeb