Skordalia (Greek Potato and Garlic Dip)

So I’ve been at my new job for a little over a month now, and I think I’ll keep it.

There are many things that have contributed to this decision. I really enjoy the smaller shop atmosphere, the travel and the fact that I have way more input and control over my day to day.

Even though there are many reasons I love the new job, I can totally pinpoint the moment when I knew it was the right place for me.

The first night in Manhattan with my boss, we got in pretty late so we had to go straight to dinner. The boss man didn’t even skip a beat when he said he knew exactly where to take me.

As a foodie, I was a little skeptical that this man I barely knew could have a taste that was on my level.

But the place he took me to was AMAING. And so was the place we went the next night. And the night after that.

I didn’t eat a meal that was anything less than awesome the entire time we were traveling together.

And after that first night, I knew I made the right choice.

This little dip was something that I had at that restaurant the first night in NYC and I had to try and recreate it at home.

It is tangy, and packed with flavor and the perfect hearty dip.

Perfect with pita, with veggies or spread on a sammy.

You will need…

2 russet potatoes (about 1 pound), scrubbed

8 garlic cloves, minced

¾ cup blanched almonds

½ cup extra-virgin olive oil

¼ cup water

1 lemon, juiced

2 tablespoons white wine vinegar

Salt and pepper to taste

Start by placing the potatoes in a large pot of salted water and bring it to a boil.

Lower the heat to maintain a gentle simmer and cook until the potatoes are very tender. About 30 minutes.

Remove the potatoes from the water and let them cool until you can handle them.

While the potatoes are cooking, mix the garlic with about 1 teaspoon of salt and smash it into a paste with the back of your chefs knife.

Then, in a food processor, combine the salt garlic, almonds and olive oil until you have a nice paste.

Gently peel the potato skins. Roughly chop the potatoes and puree them through a food mill or ricer into a bowl with the garlic almond paste.

Stir in the vinegar, lemon juice and water and season well with salt and pepper.

When the mixture is completely combined, serve warm with the bread of your choice.

Love and Beer Floats

Angela 

Skordalia (Greek Potato and Garlic Dip) 

2 russet potatoes (about 1 pound), scrubbed

8 garlic cloves, minced

¾ cup blanched almonds

½ cup extra-virgin olive oil

¼ cup water

1 lemon, juiced

2 tablespoons white wine vinegar

Salt and pepper to taste

Start by placing the potatoes in a large pot of salted water and bring it to a boil.

Lower the heat to maintain a gentle simmer and cook until the potatoes are very tender. About 30 minutes.

Remove the potatoes from the water and let them cool until you can handle them.

While the potatoes are cooking, mix the garlic with about 1 teaspoon of salt and smash it into a paste with the back of your chefs knife.

Then, in a food processor, combine the salt garlic, almonds and olive oil until you have a nice paste.

Gently peel the potato skins. Roughly chop the potatoes and puree them through a food mill or ricer into a bowl with the garlic almond paste.

Stir in the vinegar, lemon juice and water and season well with salt and pepper.

When the mixture is completely combined, serve warm with the bread of your choice.