I've been planning our menu for our annual Memorial Day barbecue and am going to do a Greek antipasto platter to include my Marinated and Grilled Baby Octopus, tarama, eggplant and dill spread, olives, cheese, etc and thought I'd include Skordalia, that supersaturated lemony garlic potato dip ,when I realized that it's actually an aioli mixed with potatoes. Traditional Skordalia calls for 8 to 10 cloves of fresh garlic, but I tamed this a bit by using only one clove of fresh and a head of roasted. Serve this as a dip for vegetables or as an accompaniment to grilled lamb or fish. Or try it with some cold leftover roast chicken...yum! - inpatskitchen —inpatskitchen
Test Kitchen Notes
We just finished eating most of this skordalia and it was lovely. I used Russets instead of Yukon Golds but otherwise made everything according to inpatskitchen's directions. The aioli is delicious. I like the use of roasted garlic here because while you definitely still get a punch of garlic, it's more muted, softer and rounder than it would be with raw garlic. So this aioli is just right. Once it is stirred into the potatoes you do lose some of the flavor, but this skordalia would be a fantastic base for grilled steaks or grilled branzino/swordfish/the like and great with asparagus. We ate it with dolma and a tuna-white bean-vidalia onion-tomato salad. Lovely dinner! I'll make this again. - em-i-lis —em-i-lis
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!