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| Our almond skordalia: it's not as creamy as a potato-based skordalia but it is very flavourful, with a strong garlic flavour! |
In the past, we have made skordalia with different things. We have used potatoes, bread, walnuts, sweet potatoes, and combinations of all of them. We are always on the look out for an interesting new recipe for skordalia. For us, the potatoes have been the classic favourite. But, the walnut and sweet potato recipes were quite good, too. Now, we want to introduce another option for making this delightful spread/dip -- we want to try the almond-based skordalia.
Almonds are versatile nuts and good for you in many ways. We will use almond milk occasionally through Great Lent, and we will snack on almonds throughout the day. Now, using them in skordalia is making us think about that lovely flavour that would balance the bite of the garlic. In five minutes, we can make this dip in the food processor and serve guests or have as part of a meal as easily, without having the laborious process of cooking potatoes. And, with the right food processor or blender, this should be super easy!
For this recipe to serve 2-4, you will need the following:
1/4 cup ground almonds (we bought it at a Middle-Eastern market in a bag)
2 TBSP bread crumbs
2-3 cloves garlic
2 TBSP red wine vinegar
1/2 cup oil
Put the almonds, bread crumbs, and garlic into the food processor or blender. Pulse until the garlic is fully chopped and unidentifiable. You will see that the texture of this combination will start to become less dry and may even stick to the sides of the blender. Our Ninja chops everything and is very effective. But, we have made this in the food processor, too, and the same thing happens -- everything gets pulverised and some of it sticks to the sides of the container. Use a spatula to make sure all the mixture stays together.
Once the dry ingredients are combined, it is time to alternately add the oil and the vinegar and pulse to combine. Add these in small quantities until they are all used and well combined. Although we just poured them into the mix today and pulsed momentarily before whipping for one minute, the method of adding a little of each allows you to control the quantity. You may want a thicker skordalia, so you would add less oil or less vinegar. Or, you may want to make the mixture thinner, so you are going to use the whole amounts in the recipe. Either way, you can adjust the amount of oil and vinegar to control the consistency of the skordalia. Once everything is mixed and blended together, you should have a thick, creamy skordalia. Serve this with bread, crackers, vegetables, or a meal.
That was so easy and tasty, and it may be a little strong on the garlic. But, with the right accompaniments, this was really good. The almonds and the bread crumbs were so neutral that it was all about the garlic. There may be a time that we use smaller cloves or only 1 instead of 2. The quantity was minimal, and it would be a good dip for up to 4 people. Or, it would be a great sauce for a piece of meat or fish, and then, this is the perfect amount. Regardless of if you make a little or a lot, this recipe is going on our list of foods to make for unexpected visitors and guests, or to take to others when visiting. It is a nice treat and we are glad to have yet another alternative to our heavier potato version of skordalia.
"Then their father Israel said to them, "If it must be so, then do this: take some of the best products of the land in your bags, and carry down to the man as a present, a little balm and a little honey, aromatic gum and myrrh, pistachio nuts and almonds."
Genesis: 43-11
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