Skordalia

Skordalia or skordhalia/skorthalia (σκορδαλιά [skorðaˈʎa]; in Greek also called αλιάδα) is a thick puree (or sauce, dip, spread, etc.) in Greek cuisine made by combining crushed garlic with a bulky base—which may be a puree of potatoes, walnuts, almonds, or liquid-soaked stale bread—and then beating in olive oil to make a smooth emulsion. Vinegar is often added. Variants may include eggs as an emulsifier and omitting or reducing the bulk ingredient, which makes for a result similar to the Provencal aioli, Catalan allioli, and so on. In the Ionian Islands, cod stock, and lemon instead of vinegar, is usually added, and Skordalia is eaten as a main dish.Skordalia is usually served with batter-fried fish (notably salt cod, μπακαλιάρος), fried vegetables (notably eggplant and zucchini), poached fish, or boiled vegetables (notably beets). It is sometimes used as a dip.Skordalia is the modern equivalent of ancient skorothalmi. The name, on the other hand, may be pleonastic compound of Greek σκόρδο [ˈskorðo] 'garlic' and Italian agliata [aʎˈʎaːta] 'garlicky', or perhaps Provencal aioli or Catalan allioli.Aegean Cove 2001 Steinway Street, Astoria, NY 11105-1635(718) 274-9700 ‎aegeancove.com[mappress mapid="322"]http://cooksns.com/?p=1977

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