*  Exported from  MasterCook  *
 
         Periyali’s Almond Skordalia Potato, Almond And Garlic Dip
 
 Recipe By     : Cooking Live Show #CL8872
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live                     Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5      ounces        (about 5 slices) firm homemade-style
                         -- bread
      1/2  cup           whole blanched almonds -- coarsely chopped
    2      large         garlic cloves -- put through a (2 to
                         3)
                         -- 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  teaspoons     salt
      1/2  teaspoon      sugar
 
 Trim the crusts from the bread and spread the slices out on a tray to dry for a
 bout 24 hours.
 
 In the container of a food processor, place the almonds, garlic, and cooled pot
 ato. Process until smooth.
 
 Mix the lemon juice, vinegar, olive oil, salt, and sugar in a small bowl and se
 t 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 b
 read between the palms of your hands. Add the bread to the ingredients in the p
 rocessor, alternating with the lemon-juice mixture, and process until smooth. S
 ince 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. S
 crape 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 lit
 tle water before serving.
 
 Yield: about 1 1/2 cups
 
 
 
 
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