Skordalia #EattheWorld

It's hard to believe that we are inching our way towards the end of 2021. Crazy. Welcome to the October installment of our #EattheWorld project, being spearheaded by Evelyne of CulturEatz. Here's her challenge.

This month, we are sharing Greek recipes. Here's the #EattheWorld line-up...

Palatable Pastime: Spanakopita Bites
Magical Ingredients: Spanakorizo
Amy’s Cooking Adventures: Greek Cabbage Roll Rice Bowls
A Day in the Life on the Farm: Makaronia me Yiaourti
Pandemonium Noshery: Aginares a la Polita - Greek Artichoke Stew
Sneha’s Recipe: Greek Hot Dogs
Culinary Adventures with Camilla: Skordalia
Sugarlovespices: Greek Spinach and Feta Pie with filo pastry (Spanakopita)
Kitchen Frau: Classic Moussaka

Skordalia is a delicious Greek garlic dip that has a thick base of mashed potatoes. You can serve it chilled or at room temperature. I used it as a spread on sourdough and as a side for roasted chicken thighs.

2 Tablespoons garlic, peeled and minced
2 cups cubed potatoes
2 Tablespoon freshly squeezed lemon juice
olive oil
water from the boiled potatoes

Boil the potatoes in salted water. When they are cooked through, remove them but reserve the cooking water. In a large mixing bowl, mash the potatoes with the garlic. Add the lemon juice and enough olive oil to make a thick sauce. Add the cooking water till the sauce is the consistency you want.

That's a wrap for the #EattheWorld Greek event. We'll be back next month with another tabletop adventure. Stay tuned.

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A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

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