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Makedonitiki Skordalia (Macedonian garlic sauce) 2 medium to large potatoes, boiled and peeled 4-8 garlic cloves, minced 1 cup finely chopped walnuts 1/2 cup extra virgin olive oil 1/4 cup red wine vinegar strained fresh juice of 1 lemon salt, to taste Combine potatoes, garlic, walnuts and salt in a food processor. Puree 30-45 seconds, until well blended. Slowly pour in lemon juice, oil and vinegar, alternating between them, and continue pureeing 2-4 minutes until mixture is a smooth paste a little looser than mashed potatoes in texture. |
Almond Skordalia (Potato, Almond, Garlic Dip) 5 ounces bread (about 5 slices) -- firm homemade-style bread 1/2 cup whole blanched almonds, coarsely chopped 2 or 3 large garlic cloves, put through a 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 teaspoon salt 1/2 teaspoon sugar Trim the crusts from the bread and spread the slices out on a tray to dry for about 24 hours. In the container of a food processor, place the almonds, garlic, and cooled potato. Process until smooth. Mix the lemon juice, vinegar, olive oil, salt, and sugar in a small bowl and set 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 bread between the palms of your hands. Add the bread to the ingredients in the processor, alternating with the lemon-juice mixture, and process until smooth. Since 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. Scrape 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 little water before serving. Yield: about 1 1/2 cups |
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| Bruchetta Ingredients 1/2 loaf Italian or French bread 1 small purple eggplant 1 large red pepper roasted and peeled (divided into 4 pieces) 4 slices mozzarella cheese 1/4 cup basil pesto 1 cup marinara sauce 1/2 cup olive oil to which 1 slivered garlic clove has been added Slice 4-3/4 inch thick pieces of bread from loaf. Brush one side of each with oil. Place on hot grill (may use broiler) until toasted. While browning, brush other side with oil, turn and toast. Remove from grill. Place toasted bread on a cookie sheet and top each with pesto. Slice eggplant into 1/2 inch slices. Cook eggplant in the same manner as bread. Remove eggplant from grill or broiler and place each slice on top of each slice of bread. Place one piece of roasted pepper on top of each slice of eggplant and one slice of mozzarella cheese on top of each pepper. Bake in 450 degree oven until cheese melts. Remove and serve at once on a bed of marinara sauce. Serves 4 |
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