Greek Taverna

March 13, 2009 3:37:20 PM PDT
If you're gathering the family around the table for a meal this weekend, we've got an easy recipe for you. It's Greek, and perfect for a group.

You can serve it as an appetizer or you can just put out with some chips and serve it as a dip.

The recipe comes from Greek Taverna, which is located at 292 Bloomfield Avenue in Montclair.

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Skordalia

Serves 6-8 as an appetizer

INTRO:
Skordo means garlic, and this popular dip is a Greek version of aioli. At Greek Taverna, it's frequently served with thin, crispy zucchini and eggplant chips.

The key to a smooth consistency is to add the oil in a slow and steady stream.

Skordalia is delicious served with fresh vegetables, chips or hot toasted pita bread.

Ingredients

10 medium Yukon potatoes, peeled and cut into chunks
2 C panko
3 C extra virgin olive oil
1 C milk
1 C white wine vinegar
1/4 C minced fresh garlic
1 C peeled almonds
2 C club soda

Directions

1. Boil potatoes in a pot of water until they're cooked well.

2. Working in batches if needed, mash the boiled potatoes in a blender or food processor; then cool them down.

3. Keeping the machine running again, gently add the milk and Italian bread, blending until they are well-mixed.

4. Clean the blender/food processor, or use a second one if available. Add the fresh garlic, 1 cup of olive oil and the peeled almonds and blend them until they become a paste. Add the mashed potato mixture, white wine vinegar, the remaining extra virgin olive oil, and club soda and mix them all together.

5. Remove from machine, cool down and serve.


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