Recipe - Periyalis Almond Skordalia Potato Almond And Garlic Dip

5 ounce (about 5 slices) firm
homemadestyle
Bread
One half cup Whole blanched almonds,
coarsely chopped
2 lg Garlic cloves, put through a
garlic press (about 1
teaspoon garlic puree)
1 small (about 3 ounces) allpurpose
potato, peeled, boiled
until soft, and drained
3 tablespoon Lemon juice
3 tablespoon Whitewine vinegar
2 tablespoon Extravirgin olive oil
Three fourths teaspoon Salt
One half 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 lemonjuice 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 One half cups

Recipe by: Cooking Live Show #CL8872 Posted to MCRecipe Digest V1 #596 by
Angele Freeman jfreeman@netusa1.net on Apr 29, 1997