Text 16748, 93 rader
Skriven 2011-10-19 20:18:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: foodies
===============
-=> Quoting Burton Ford to Jim Weller <=-

 ML> I hate zucchini: it takes a nice expertly fried specimen
 ML> served with skorthalia to change my mind!

 BF> Hard for me to judge... don't thinks I ever had skorthalia
 BF> served to me.

It's a white Greek dip or sauce. Made from mashed potatoes and/or
mashed up bread, sometimes with ground walnuts or almonds added,
with olive oil, lemon juice and/or vinegar and LOTS of garlic. Most
places these days serve their zucchini sticks with garlicky sour
cream or yogurt and even mayo. I guess that's cheaper, quicker and
easier.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Skorthalia (Walnut and Garlic Paste)
 Categories: Sauces, Dressing, Greek
      Yield: 1 servings
 
      1 c  Walnuts, crushed
      3 sl White bread flour
      4    Cloves garlic
    1/4 c  Canola oil
    1/3 c  Olive oil
           Juice of 1 lemon
           Salt and white pepper
      1 pn Cayenne
      1 tb Red wine vinegar
 
  Soak bread in water. Squeeze out water from bread and place in
  bowl of food processor. Add garlic, salt, pepper and cayenne and
  run the machine to form a paste. Start adding lemon and vinegar
  alternating with oils to the consistency of mayonnaise. Add finely
  chopped walnuts turn machine just to combine. (you want to feel the
  walnuts) Serve over fried fish or shrimp.
  
  Recipe By: Miriam Podcameni Posvolsky
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Skorthalia - Garlic Sauce
 Categories: Greek, Sauces, Garlic
      Yield: 4 servings
 
      6    Garlic cloves
           Salt
      1 c  Mashed potatoes
      2 sl Stale white bread
    1/3 c  Olive oil
      1 tb Lemon juice
      1 tb Vinegar
           Pepper
 
  Pound garlic with 1/2 teaspoon salt in a mortar until smooth.  Add
  mashed potatoes and continue to pound and stir with pestle.  Soak
  bread (crusts removed) in cold water and squeeze dry.  Add to
  potatoes and garlic, pounding and stirring until smooth.
  Gradually add olive oil, lemon juice and vinegar, stirring
  vigorously.  When smooth and light, add salt and pepper to taste.
  Chill in a covered bowl before using.
  
  Serve with hot or cold seafoods and fried or boiled vegetables.
  
  Variation: Replace bread with 1/2 cup ground almonds or walnuts,
  or use 1-1/2 cups ground almonds or walnuts instead of the
  potatoes and bread.
  
  Blender method:  Put all ingredients in jar of blender and blend
  at moderate speed until ingredients are pulverized.  Increase
  speed for a few seconds until light and smooth.  Do not blend too
  long at high speed for the mixture heats and the oil separates.
  
  Source: The Greek Cookbook - by Tess Mallos

  Typed for you by Karen Mintzias
 
MMMMM


Cheers

YK Jim


... Shallots are for babies; Onions are for men; Garlic is for heroes.

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