39 thoughts on “Skordalia

  • Great job, Mimi (the check’s in the mail… ). What a generous intro–thank you very much. I do have to make to a pair of corrections. Although I do the photography on the blog, the photos in the book were taken by the illustrious Ellen Silverman in New York. One other note: I’m a writer, not a journalist. It’s a distinction I make to exalt journalists, not to inflate writers.

    You actually do begin with a great recipe. Skordalia is one of our kids’ favorite things in the word. If the intro to the recipe is a bit confusing, it’s because skordalia itself is so adaptable and because it varies so much from place to place. If you think of skordalia as Starch + Vinegar + Garlic + Olive Oil it all becomes a little more comprehensible.

    Jody’s version uses potato as the starch, and the result places it (I think) most firmly in the side-dish category. With grilled lamb chops or fish it’s wonderful. But other versions use stale bread soaked in wine and vinegar, then squeezed, as the starch (or stale bread + walnuts). The starch is pounded in a mortar with garlic and olive oil into a very loose paste. These latter two versions often accompany salt cod as the sauce or condiment you referenced earlier. Or are served as a dip with pita or fresh vegetables.

    I’ve had all three versions, and while I love all three in their contexts, the potato version is the winner for me.

    Oh, rationale for the blog is the same as Brain’s in the PINKY AND THE BRAIN cartoons – we’re trying to take over the world. (And we do enjoy participating in the blogiverse with other folks seriously involved in food.)

    Thanks again. Ken

    • I’ll wait by my mailbox…
      Thanks for the corrections. I assumed you were the photographer – I should have checked. I actually like your blog photos way better, for what that’s worth.
      I’m glad I honored the cookbook with skordalia. And it is a confusing food. Hope I unconfused people about it a bit. We ate it both as a “dip” and then as a side dish.
      I really need to go to Greece and taste all the versions; it’s on my travel bucket list!
      PS: I’m glad you blog!

  • Chef Mimi, beautiful post an introduction to not only this dynamic team but skordalia. I’ve used a potato ricer since my school days and it yields a far superior mashed potato. So interesting to hear Chef Adams note that using a ricer is a must. Although your husband got to the finished dish rather quickly, your photos are beautiful (I love the ruffled bowl featured in several of your pics).

    Best to you and thank you for the recipe!

  • I remember loving this dish when we got it at Mykonos Restaurant in the NW suburbs of Chicago. Thanks for the recipe. Can’t wait to try making it at home.

  • This looks such an interesting recipe – I’ve never heard of it before. I really want to try it – I can’t believe it doesn’t taste like mashed potatoes and really want to try it. (Now going out to find a ricer!)

    • If you know it’s made with potatoes, then it does taste like potatoes, but for some reason, if I’m remembering right, I had no idea it was potatoes the first time I tasted skordalia!

  • Yum, it’s a regional thing but almond meal is sometimes added to Skordalia in Greece. I love it as a garlicky sauce for fried calamari, I think it probably has gallons more oil than your recipe, or perhaps it’s thinned with cooking water. Must check out the Garum Factory

  • Very nice indeed Mimi. I have been following Jodie and Ken for a while now. They do it right. Both the cooking and the photography are of the very highest standards. Nice people too.

  • I love their blog, it’s beautiful and the photo’s are amazing. I love skordalia, I also use my mill with the disc with the smallest holes and I always get perfectly smooth potatoes.You are so right this is good stuff!

  • You always have such wonderful stories, and have such a gift for telling them. You pull a person in from the very first sentence, and keep us going right to the very end! Love this.. :-)
    I have never heard of Skordalia, it sounds wonderful, and I will be trying it for sure. I’ve never visited The Garum Factory, only hearing about it for the first time here. I’m heading there right now.
    Wonderful post. <3

  • Wow. Great post. I love Jody and Ken’s blog too. They’re an amazing team and so responsive to their community. They’re also extremely talented. What a cool recipe that you picked. I actually didn’t know they had a cookbook. I’m going to hunt it down. Thanks, Mimi for your dedication to the culinary arts as well. I learn a lot from your curiosity as a chef/cook. It’s very generous of you to showcase those who you admire. It’s kind of an act of love!

  • Those darned husbands! I did however steal an appetizer back from my husband to take a photo of it once with a bite taken out of it. He went to get a glass of milk and went back to his plate… “HEY, where’s my food???” LOL. Oops. Anyways, a lovely post about an interesting experience with Skordalia. And it sounds delicious!

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