Greek Garlic Dip/Nicci?+ one more recipe

[Guest guest]

so far love most lol eggplant dip have not tried..MIL assures me it

is great though.Greek Croustade is on to try list for me and

mil..dolmades we both LOVE..although we go to local park and pick

fresh leaves MUCH more tasty.Greek Dressing (Tzajekee)is a staple in

our house veg or not!Greek Easter Cookies (Kourabiedes)are a

tradition that i break my healthy eating for! hee hee they are the

bomb..basic but great!Feta Filo Cigars im told can be done with

cottage cheese but mil prefers ricotta....BTW have you had greek

ricotta? if you have a greek store near you get some! FANTASTIC we

eat a small bowl with honey!MMMMM the green beans we eat alot in

summmer ....the pizza is the bomb!as well as the greens.. lol and ive

had all the desserts except the cream with nuts lol ya i know im

bad..anything ive missed is on my list to try.....i tend to stick to

basic greek style..havent had a recipe we havent liked..although if i

tried anything texmex here it would get a thumbs down lol i guess in

every house there is a certain style of cooking people are comfy

with/enjoy... its very intresting to see all the diffrent styles im

glad we have this roll call going i cant wait to read everyones fav

style! lol

Regards

Niccii

P.s diffrent version..when fish eaters we ate this with it...great

lent recipe..we are HUGE garlic lovers in this hous eso i sometimes

add more..when making faki (lentil) soup i add 3 HEADS of garlic lol

 

@@@@@ Skordalia

 

none

 

4 medium potatoes

6 garlic cloves (or more!)

1/2 cup olive oil

1/3 cup white vinegar*

1 pinch salt

 

*Note-- Lemon juice may be substituted for part of the white vinegar.

Peel

potatoes, boil, then mash. Let cool. In blender or food processor,

processthe garlic with a bit of the oil til almost paste-like.

Transfer to

electric mixer bowl. Add potatoes, beating until mixture resembles

a paste. Gradually add remaining olive oil and vinegar/lemon

juice,

beating thoroughly until well absorbed. Add salt, taste for

seasoning,

and beat until the sauce is very thick and smooth, adding more

vinegar if

necessary. Cover and refrigerate until ready to serve.

 

" The Food of Greece " by Vilma Liacouras Chantiles. Avenel

Books, New York.

 

Typed for you by Karen Mintzias

 

Yield: 6 servings

 

 

, " _- matrixenos -_ "

<matrixenos@h...> wrote:

> Ok people this is what I'm talking about.... " 5 garlic

cloves " ....YUMMMM. No

> lil teaspoon of garlic. 5 mega cloves, lol. And, the stuff is

good for ya.

>

> Nicci, I want to put all these wonderful recipes of yours in our

files

> section. Have you tried them all? I want to put them in the files

if you

> tried them and as you say " think this stuff is da bomb! " LOL. If

you get a

> chance, let me know which recipes you liked....if all of them, then

awesome.

> Thanks.

>

> Cheers,

> Shawn

>

>

> ----Original Message Follows----

> " nicole Panos " <N1kolleta@h...>

>

>

> Greek Garlic Dip

> Fri, 20 Jun 2003 02:18:14 -0000

>

> this is a great dip..love it..LOTS of garlic

> niccii

>

> @@@@@

> Greek Garlic Dip

>

>

>

> 2 large potatoes

> 5 garlic cloves; up to 6

> 1 cup parsley leaves

> 1/2 cup olive oil

> 3 tablespoons vinegar

> Salt and freshly ground black peppe

>

> Makes 2 cups. VEGAN

>

> Spread this dip on bread or crackers. The flavor is much more

> intense the

> next day.

>

> Boil potatoes with skin on. Peel garlic and crush with a pestle and

> mortar. When potatoes are tender, peel and cut into small pieces.

> Place

> potatoes, garlic, parsley, half the oil and vinegar in blender or

food

> processor. Blend for 3 minutes, stop and adjust taste by adding

more

> oil,

> salt and pepper. Blend until smooth. Makes 2 cups.

>

> PER TABLESPOON: 39 CAL.; 0 PROT.; 3G TOTAL FAT (0 SAT. FAT); 2G

> CARB.; 0

> CHOL.; 20MG SOD.; 0 FIBER. VEGAN

>

> By Kathleen <schuller@i...> on Jun 20, 1999.

>

> _______________

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