Periyali's Almond Skordalia Potato, Almond And Garlic Dip

* Exported from MasterCook *

Periyali's Almond Skordalia Potato, Almond And Garlic Dip

Recipe By : Cooking Live Show #CL8872
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 ounces (about 5 slices) firm homemade-style
-- bread
1/2 cup whole blanched almonds -- coarsely chopped
2 large garlic cloves -- put through a (2 to
3)
-- garlic press
-- (about 1 teaspoon
garlic puree)
1 small (about 3 ounces) all-purpose potato -- peeled, boiled
-- until soft, and
drained
3 tablespoons lemon juice
3 tablespoons white-wine vinegar
2 tablespoons extra-virgin olive oil
3/4 teaspoons salt
1/2 teaspoon sugar

Trim the crusts from the bread and spread the slices out on a tray to dry for a
bout 24 hours.

In the container of a food processor, place the almonds, garlic, and cooled pot
ato. Process until smooth.

Mix the lemon juice, vinegar, olive oil, salt, and sugar in a small bowl and se
t aside. Fill a large bowl with cool water. Drop the dried bread into the water
, 1 slice at a time. When it is soaked, squeeze about half the water from the b
read between the palms of your hands. Add the bread to the ingredients in the p
rocessor, alternating with the lemon-juice mixture, and process until smooth. S
ince the skordalia has a tendency to stiffen and become pasty as it chills, the
mixture should be quite loose at this point. Taste and adjust the seasoning. S
crape the mixture into a bowl. Cover and refrigerate for several hours to allow
the flavors to mellow and blend. If the mixture seems too stiff, beat in a lit
tle water before serving.

Yield: about 1 1/2 cups




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