Chef James Henderson shares his recipe for skordalia (skorthalia), a Greek garlic spread that can be paired with roasted beets, grilled or fried fish, grilled chicken, pita, etc. The recipe, made with garlic, almonds, bread, potatoes, oil, and lemon juice, is featured at New York City's Persephone restaurant.
Ingredients:
- 2 1/4 cups of garlic, ground
- 1 1/2 cup of almonds, ground
- 2 loaves of white bread (crust off, staled overnight)
- 2 cups of extra virgin olive oil
- 2 cups of canola oil
- 3 potatoes, cooked
- 1/2 cup of lemon juice
- sea salt to taste
- freshly ground black pepper to taste
Preparation:
- Grind garlic and almonds.
- Soak stale bread in water for 30 seconds.
- Squeeze out liquid.
- Add half the bread to the food processor.
- Add potatoes.
- Add canola oil slowly.
- Add remaining ingredients (including other half of the bread) in processor.
Serve as an appetizer or condiment.