The Asian Sensation found this recipe online & has demanded a Lounge test kitchen run. Results to follow.
-3 small russet potatoes, boiled & mashed
-1 head of garlic (12-14 cloves)
-1/3 cup fresh lemon juice (about 2 lemons)
-1/2 tbsp. salt
-1/2 cup canola oil
In blender @ max speed, puree garlic with salt & lemon juice, then slowly add oil until coalesced.
Add potatoes one spoon at a time until blended. Transfer to bowl, cover & cool completely in refrigerator.
Chronic says:
Asian, it's a good recipe, but there will have to be some tweaking to get it just right. I made it waay too smooth, & ended up adding too much potato. Although very tasty, my paste leaned on the side of mashed potatoes & not the delectable delight we all know so well. With that said, I will be enjoying this with some pita tomorrow. Yum! Just don't get too close...
Posted December 04, 2008
Chronic says:
So this stuff most likely is a variation of Skordalia, here's the wikipedia link
http://en.wikipedia.org/wiki/Skordalia
There are so many recipes & variations of all the middle eastern foods we love & countless ones we never even imagined. I hereby declare the lounge a place dedicated to seeking out new, yet ancient, middle eastern eats.
Posted November 20, 2008
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