Chef John, for posterity --- this is the cheap version of skordalia, that they make in the south of Greece. And it's cheap because the ingredients are very inexpensive, not that the end result isn't good, of course. The version that is made in the region of Thessaly and the North is much more refined and tastier, in my opinion. It contains walnuts or almonds (one or the other), garlic, salt, vinegar + olive oil and some bread (to homogenize). For every 3-4 garlic cloves you add 100g of nuts, 150-200 ml olive oil, 2-3 tbsp of vinegar, 300g of bread and salt to taste. It begins by crushing the nuts in a mortar & pestle (no food processors! crushing releases the oils) and then adding the garlic, salt, olive oil + vinegar and bread that has been soaked in water and squeezed. You then pestle it until it's homogeneous. It's delicious as is, but even better if you leave it in the fridge for a day or so. The end result is amazing, though as you can imagine nuts are much more expensive than potatoes, which is why the other version is more popular.
thats the skordalia i had growing up so im glad you made this comment! almonds make a much richer and more flavorful dip- chef john should try making this original version
I'm Greek, eating skordalia my whole life and I can verify that the recipe in the video is the "classic", most common version of skordalia.😊 In most Greek households they make skordalia with potatoes or dry bread. Never heard of the version with the walnuts someone is describing below. Maybe the walnut version is traditional on certain places in Greece, but it certainly isn't as popular or classic as the one with the potatoes. If you go to a restaurant in Greece and ask for skordalia, 99.9% you'll get the one with the potatoes as presented in the video.
Skordalia (garlicky mashed potatos) is a traditional Greek dish enjoyed together with desalinated salted cod (Bacaliaros), eaten on the day of 25 of March each year, a dual occasion celebrating the Greek-Orthodox feast of the Annunciation of the Virgin Mary and the Greek national Independence Day. I enjoy linking the history of the dish (no evidence) to a preparation of a spanish delicacy called Brandada de Bacalao, consisting of much the same ingredients only mashed together within the milk the cod was desalinated in. In my thoughts the dish reached Greece after a stunt in France (french Brandade, a dish also prepared by Chef John) with the exodus of the Sefaraditic Jews from Spain following the Alhambra Decree in 1492, a community that later settled in great numbers on the (then) Ottoman city of Solun, later liberated (or conquered) in the end of the Balkan war (1912) and now known as Thessaloniki. Tragically, Thessaloniki lost the majority of its Jewish community during the nazi occupation of Greece, many deported to concentration camps on northern Europe never to return, their fortunes appropriated by local nazi collaborators that survive (or are survived by their families) even unto today. Just a little bit of history (knit together perhaps by fantasy) for a enjoyed dish - and its accompanying side dish - that spans the northern coasts of the Mediterranean.
The majority of ottoman Jews were forcefully converted to Islam after the stunt sabbatai levi pulled. He basically called himself the messiah and told his 1.000.000+ followers to do exactly the opposite of the 10 commandments to be closer to god.
There was this wonderful Greek restaurant in San Francisco that served skordalia on a roast chicken breast. I loved it. It disappeared a couple of decades ago--but I still remember this dish.
It can also be done with bread instead of potato! And it’s even more traditional this way! Potatoes came in Greece in early 1900 and this is a plate from the Ancient Greek ages. With love from Greece
Oh, it gets even better: the mainland version uses stale bread instead, which you soak in water and squeeze to remove the excess. So you very often dip bread into bread!
Excellent recipe! I lived in Athens 40 years ago and fell in love with skordalia. Since then I’ve searched for a recipe that best captures the taste/texture I remember . Now I’ve found it! Thanks for sharing.🙏🏼
My mother made this almost exactly the same way, but without the acidity. I need to try your version!. BTW, It's pronounced skor-thal-YA. Yiassou, paithi mou!
This version is mainly typical of the Ionian islands and it's called "aliada". It's traditionally served with fried dry codfish. In mainland Greece skordalia is made with stale bread, not potatoes, and some kind of broth, either meat or fish is added to it. In some places in the North of the country they also add finely crashed nuts.
It’s best eaten with grilled fish and bitter greens (χορτα in Greek; endives/chicory I think) and a light beer in a hot summer day. And of course it’s great with roast lamb too.
I have a client that gives me a bottle of olive oil from a small olive grove in Italy every year for Christmas. I use it sparingly. I used it to make this recipe. It was amazing!!! Sooooo good! Thank you for this incredible recipe ❤
The reason for using the boiled potato water is because a lot of the flavour from the skin ends in the water; if you've cleaned the potato thoroughly, your water will be clear, rather than murky with dirt, so it should be fine to use in the dish.
I get this at my favorite Greek restaurant all the time. Its white, not golden color and drizzled with evoo and so friggin good!!! Served cold, or if made at home room temp is good.
The actual pronunciation is skor - tha (like in "that") -liά (the stress is on the last syllable). Whatever you call it though, it's still delicious! Thank you chef!
My mother (from the islands)taught us to make it with boiled potato's, soaked and squeezed bread, olive oil, a little lemon juice, vinegar, salt and a raw egg. All pretty much by hand. I still have her mortar and pestle. It is best served with just about anything, boiled greens, beets, salads, fried anything especially seafood and fried potato's. Of course everyone should eat some, otherwise some people might not like the garlic breath.
Happy to be one of those people with a German ricer that can triple as a medieval war hammer/torture tool. I have to try this dip since all the ingredients are in season.
So much faster when I have a lot of potatoes. But yeah, that thing is solid AF. If somebody broke in while I was using it, skulls will break, but not my ricer.
The best ricer is a plastic one as reviewed by America's Test Kitchen. I've got it. It's light, and makes ricing easy. I use it for other kitchen tasks, too, or I wouldn't have bought it. Fresh tomato sauce, Easy to wash.
@@MarySanchez-qk3hp I use their reviews also BUT...did you miss the part that it is also a medieval war hammer AND a torture tool?LOL...Just one of treasures found in my MIL house that we now live in. Best find other than my wife is her mother's 1955 complete Cutco knife set! WOW!!
Hi. Just a note on this great dip/sauce. Many regions of Greece use dry/aged bread instead of potato. It increases the potency of the garlic and is a little more runny to pour over fried fish or red boiled/cooked beats.
I remember watching your videos from 10 years ago making Crispy Onion Rings, Inside-Out Grilled Cheese Sandwich and others back when I was 17 and still learning how to cook. I can't believe that after all this time you are still going and that makes me SUPER HAPPY. Your lasagna is my #1 recipe to all my friends and family and I have you to thank for it. Now that I found your channel again I have alot catching up to do. Sincere with only best wishes to you and continue the road that you are carving for us all.
free glutamate goes into water if you boil the potatoes without peeling them. so boiled potato water containes a lot of glutamate so it's generally going to be a very aromatic base. if you mix it with shrimps broth or add some miso paste it would be even more flavorful
Made this just this evening to use in place of the mash on top of a Shepard's Pie! Absolutely fantastic and worked out far better than I could have hoped, got the immediate seal of approval from the roommate. Just had to adjust amounts up by about 50% to match what was needed to cover it. Thanks Chef John!
i like my aioli usually only with garlic, salt and oil. but as a potato-head, i WILL try this version today. i know it will be great. thank you for the great ideas you give us.
Chef john, nice appetizer recipe, one thing i do different is on the dip, 2/3rds potatoes, 1/3 rd turnips, gives a real good texture & flavor to the dip.
Skordalia in Greece is served with fried cod as main dish. At restaurants use it as side dish because of the garlic... You can kiss noone after you have eaten it lol
Delish, as always Chef! Mine came out a bit too vinegary but it is so cheap and so easy to make that another batch is already in the works! Sing, dance and play with your food! Thank you again for another lesson...in life. :)
This looks tasty but did confuse me for a moment as I used to put Scordalia on my menu and it was an Italian dish. Seem to be different dishes with a similar name as they're quite different but both delicious. The Italian recipe was just a hot mashed potato side dish where 1kg of potatoes had been boiled with 3 garlic cloves in 100ml of olive oil and 100ml of milk instead of water as usual, then mashed and the juice of 1/2 a lemon added, plus seasoning. Very yummy with fish, pork or chicken. Or just eaten straight from the pan by itself without telling anyone!
@@SuperSetright I made Scordelia. Mashed potatoes is a different dish where the potatoes are boiled and mashed with butter, salt and white pepper and sometimes with cream added. If you need any more help with differentiating between basic potato dishes feel free to ask me for advice.
Nice work Chef. Watching with my Greek in-laws and they’re very impressed. “Yes. Yes. The Chef John. He knows the food.” 😂😂😂😂 Ps ... I’m sure others will have said. But the accent on the word goes with the ‘Tonos’ mark, so ... Skordal-YA. :) Don’t stress. It’s all Greek to me too. 😂😂
One of the single best bites of food I have had in my life was at the Greek Islands restaurant. It was a piece of a medium rear leg of lamb with a little skordalia. 🤯 Mind blowing delicious!!
There is the middleground in cooking potatoes, you only just cover them and then when they are done cooking there is barely any water left in the pan. That means you don't throw away any potatoeflavor and the potatoes are also ready to absorb more of the milk and butter if you are making mash. It's how we do it in the Netherlands, where potatoes are quite a tasty staple.
Thanks for helping by providing enjoyable Sunday afternoons with some of your recipes. Don't know if you could help but a restaurant closed and it had the very best dish I've ever had. It was a Chinese American Restaurant named Marco Polo in Scottsdale, AZ. They had a steak and pasta dish called a New York Gorgonzola. It was delivered to the table in a dish that closely resembles the dish you used in your Baba Ghanoush video. In the bottom of the dish was a bed of tubed pasta in a savory creamy white sauce. It wasn't 100% creamy but wasn't clear like a wine sauce. All I can say is...it was delicious. They then perfectly cook a New York steak and place it on the bed of pasta. Then to top it off, I'm assuming, they broil on top of the steak a good coating of Gorgonzola cheese. So after cutting the steak, you would have a perfect fork of food by getting a couple pieces of pasta with a piece of steak with the cheese on it. Ok after typing this I'm going to go into a food coma. If you could give us a recipe for that sauce you'd be a food hero. Thanks again for your channel and helping with these delicious recipes.
I always use a fine cheese grater for garlic. It produces very nice results! In my opinion better than using the mortar and pestle since I don't wanna wash them...
That doesn't make sense, because you have to wash rhe grater or rasp, as well.. and little bits get stuck in them more than to a mortar and pestle. They won't extract as many oils, or make it as smooth as the mortar will. The dish requires luxurious smoothness. Grated garlic would get stuck in the sieve.
@@MarySanchez-qk3hp Maybe the grater I have is not the type you're thinking of. It's very easy to clean, under running water, 10 seconds. It's the kind for parmesan cheese, flat and small and fine.
Middle eastern restaurant in Dallas called Ali Babas, the one lower Greenville, has the best roast chicken on the planet, with a version of this as the starch. I lived in Dallas fifteen years ago and I can still taste that chicken and garlic potatoes.
On my island (Kefalonia) since skordalia 99% of times is a side to fish, the recipes traditionally call for thinning it out with fish broth for extra flavor. However if you do, it will go bad sooner than just using some water. Simple as this it can keep for about a week in the fridge (yes we never make just 1 potato). Also, please as with any mashed potatoes don’t ever use a food processor for actually mashing the potatoes.
No food processor, true. But America's Test kitchen once showed us that an electric mixer made the most creamy mashed potatoes and they didn't turn into glue.
In the word skordalia (skordo+alliada, σκόρδο+αλιάδα) the last syllable is accented. In greek skordo means garlic and alliada comes from the latin word allium which means garlic. A traditional greek dish is cod with skordalia. We make it on the 25 of March to remember the day Greeks rebelled against Turkey on 1821.
Very interesting, I like learning information like that. But I'd add that allium means any member of that family including onions, garlic, ramps, leeks, chives, and so on.
Minor note, the "correct" pronunciation in Greek is [skorða'ʎa], meaning we stress the ultimate syllable, plus: "ð" stands for "th" in such words as "the," and "ʎ" stands for the "gl" in such words as "tagliatelle." This might help you refer others to the dish in Greek.
I actually make something similar... Just a modified mashed potato mix of my own, uses finely diced garlic (I like the bits), pizza mixed herbs, & sweetened buttermilk or optionally mayo with a bit of sugar for creaminess. No sour ingredients in my version. Pairs perfect with fried chicken or chicken steak.
I don’t have a potato ricer or extra fine mesh strainer so whenever I make mashed potatoes I very thinly slice the spuds against the grain to cut those fibers short while leaving them in. That way you get that same wonderfully creamy texture with all the intestinally healthy fiber.
Mary Sanchez The vascular fibers mostly run lengthwise from where the potato connects to the mother plant to where the eyes form. They may not have a grain in the same sense as meat or wood, but their fibers do predominantly run in one direction. Same with sweet potato, cutting them raw against that grain is very tough, but cutting them lengthwise they split apart somewhat. Mind, this is coming from a background heavier in botany than culinary arts.
Get the recipe: www.allrecipes.com/recipe/281330/skordalia-greek-garlic-potato-dip/
Chef John passes his voice through a fine mesh strainer for those smooth dulcet tones. :-)
LOL
He cheered me up so much this morning! !TY
Give LGR food reviews a listen for guaranteed satisfaction of same.
True lol
Certain wordsmake him sound like he's drunk. Love you john 😄❤
Chef John, for posterity --- this is the cheap version of skordalia, that they make in the south of Greece. And it's cheap because the ingredients are very inexpensive, not that the end result isn't good, of course.
The version that is made in the region of Thessaly and the North is much more refined and tastier, in my opinion. It contains walnuts or almonds (one or the other), garlic, salt, vinegar + olive oil and some bread (to homogenize). For every 3-4 garlic cloves you add 100g of nuts, 150-200 ml olive oil, 2-3 tbsp of vinegar, 300g of bread and salt to taste. It begins by crushing the nuts in a mortar & pestle (no food processors! crushing releases the oils) and then adding the garlic, salt, olive oil + vinegar and bread that has been soaked in water and squeezed. You then pestle it until it's homogeneous. It's delicious as is, but even better if you leave it in the fridge for a day or so.
The end result is amazing, though as you can imagine nuts are much more expensive than potatoes, which is why the other version is more popular.
this is the version i know,love it!
Wow, never heard of this version
Presumably the luxury version is the original, possibly ancient recipe, as potatoes are new-world ingredients?
😱
thats the skordalia i had growing up so im glad you made this comment! almonds make a much richer and more flavorful dip- chef john should try making this original version
I'm Greek, eating skordalia my whole life and I can verify that the recipe in the video is the "classic", most common version of skordalia.😊
In most Greek households they make skordalia with potatoes or dry bread. Never heard of the version with the walnuts someone is describing below. Maybe the walnut version is traditional on certain places in Greece, but it certainly isn't as popular or classic as the one with the potatoes.
If you go to a restaurant in Greece and ask for skordalia, 99.9% you'll get the one with the potatoes as presented in the video.
In my place the traditional recipe is with walnuts.
you could replace the chips from the fish and chips with Skordalia, that's what we do in Greece, deep fried cod with skordalia
Sounds like the brandade recipe.
Damn that does sound good
I would devour that in mass quantities!😋
It's one of my favorite Greek dishes 😉
@@zuzanalehotska How did I know about it im gonna try it tomorrow
Skordalia (garlicky mashed potatos) is a traditional Greek dish enjoyed together with desalinated salted cod (Bacaliaros), eaten on the day of 25 of March each year, a dual occasion celebrating the Greek-Orthodox feast of the Annunciation of the Virgin Mary and the Greek national Independence Day.
I enjoy linking the history of the dish (no evidence) to a preparation of a spanish delicacy called Brandada de Bacalao, consisting of much the same ingredients only mashed together within the milk the cod was desalinated in.
In my thoughts the dish reached Greece after a stunt in France (french Brandade, a dish also prepared by Chef John) with the exodus of the Sefaraditic Jews from Spain following the Alhambra Decree in 1492, a community that later settled in great numbers on the (then) Ottoman city of Solun, later liberated (or conquered) in the end of the Balkan war (1912) and now known as Thessaloniki.
Tragically, Thessaloniki lost the majority of its Jewish community during the nazi occupation of Greece, many deported to concentration camps on northern Europe never to return, their fortunes appropriated by local nazi collaborators that survive (or are survived by their families) even unto today.
Just a little bit of history (knit together perhaps by fantasy) for a enjoyed dish - and its accompanying side dish - that spans the northern coasts of the Mediterranean.
Wow that is allot, this is interesting though, thanks for sharing
The majority of ottoman Jews were forcefully converted to Islam after the stunt sabbatai levi pulled. He basically called himself the messiah and told his 1.000.000+ followers to do exactly the opposite of the 10 commandments to be closer to god.
The mythical Viking princess Skordalia could kill her enemies with her breath
Kinda like a dragon
Garlic breath LOL
So true
😂
Wait till you actually try it! My breath stinks so much now I could make an altoid smell like garlic.
As a greek man i approve of this recipe, good moves mate
I make my scordalia with stale bread and a handful of walnuts instead of potatoes. This is the way we do it in northern Greece 😋
There was this wonderful Greek restaurant in San Francisco that served skordalia on a roast chicken breast. I loved it. It disappeared a couple of decades ago--but I still remember this dish.
you hate to see it 😔
Love everything Greek! Thank you for the recipe!
It can also be done with bread instead of potato! And it’s even more traditional this way! Potatoes came in Greece in early 1900 and this is a plate from the Ancient Greek ages. With love from Greece
Sounds so delicious!
Dipping bread into potatoes!!! Awesome!
Oh, it gets even better: the mainland version uses stale bread instead, which you soak in water and squeeze to remove the excess. So you very often dip bread into bread!
Excellent recipe! I lived in Athens 40 years ago and fell in love with skordalia. Since then I’ve searched for a recipe that best captures the taste/texture I remember . Now I’ve found it! Thanks for sharing.🙏🏼
The excellent Greek restaurant by my house serves this with charred bread. I had to learn how to make it at home and I loooove it
My mother made this almost exactly the same way, but without the acidity. I need to try your version!. BTW, It's pronounced skor-thal-YA. Yiassou, paithi mou!
The delta sound doesn't exist in English :/
El Tactíco It does, delta sounds like th in “this”, unlike th in “thanks” :)
@@nordin1975 mind=blown I completely forgot about ''this''
El Tactíco I learned this while learning Greek ;)
Γειά σου παιδί μου! 😜
you should try Skordalia with vinegar soaked day old bread. can even grill the bread to provide a nice smokey flavor.
This version is mainly typical of the Ionian islands and it's called "aliada". It's traditionally served with fried dry codfish.
In mainland Greece skordalia is made with stale bread, not potatoes, and some kind of broth, either meat or fish is added to it.
In some places in the North of the country they also add finely crashed nuts.
I got a set of mortar and pestle just because Chef John has recommended it
It’s best eaten with grilled fish and bitter greens (χορτα in Greek; endives/chicory I think) and a light beer in a hot summer day. And of course it’s great with roast lamb too.
Ahhh Xorta. Yes yes.... any greens cooked to within an inch of their existence with lemon oil and garlic. :)
Greek in-laws brother. They want that shit with everything. As an Aussie I was taught to cook it very early on to please them 😂😂
Geoff The Chef! I’m Australian too. My parents are Greek so I’m hearing you! Summer time with any grilled meat this is perfect - esp seafood.
George Absolutely!
We're here!!!! Love ya Chef John!!!!!!!!!!! Keeping my sanity watching your food videos during the wildfire air pollution.
You are, after all, the Plato of your garlic potato...
His ryming gags are the best. I look for to each one in his videos and he never lets me down.
I have a client that gives me a bottle of olive oil from a small olive grove in Italy every year for Christmas. I use it sparingly. I used it to make this recipe. It was amazing!!! Sooooo good! Thank you for this incredible recipe ❤
The reason for using the boiled potato water is because a lot of the flavour from the skin ends in the water; if you've cleaned the potato thoroughly, your water will be clear, rather than murky with dirt, so it should be fine to use in the dish.
"I want something bold and aggressive. Y'know, like a viking princess."
Chef John knows what's up.
Well done Chef John!
It was about time to enjoy you making this!
Thanks!
I get this at my favorite Greek restaurant all the time. Its white, not golden color and drizzled with evoo and so friggin good!!! Served cold, or if made at home room temp is good.
My dipping vegetable of choice for this would be potato chips.
Yo dawg, I heard you liked potatoes
MrPlayfulOtter
You are a man after my own heart
Potato on potato
I thought of that, but instantaneously realized it would be redundant, and too salty for me.
@@MarySanchez-qk3hp ...Why don't you just sit down with your box of Twinkies and shut up.
M998 yo! stop stalking Mary, you creeper.
Roast garlic: "We never ever do nothing nice and easy"
Raw garlic: "We always do it nice and rough"
The actual pronunciation is skor - tha (like in "that") -liά (the stress is on the last syllable). Whatever you call it though, it's still delicious! Thank you chef!
I like the simplicity of these recipes but i mainly watch these vids purely because Chef John is just so darn amusing.
My mother (from the islands)taught us to make it with boiled potato's, soaked and squeezed bread, olive oil, a little lemon juice, vinegar, salt and a raw egg. All pretty much by hand. I still have her mortar and pestle. It is best served with just about anything, boiled greens, beets, salads, fried anything especially seafood and fried potato's. Of course everyone should eat some, otherwise some people might not like the garlic breath.
Amazing, chef John!
I am raised on this stuff.
Thank you!!! :)
Fyi, Skor-thal-ya
Happy to be one of those people with a German ricer that can triple as a medieval war hammer/torture tool. I have to try this dip since all the ingredients are in season.
So much faster when I have a lot of potatoes. But yeah, that thing is solid AF. If somebody broke in while I was using it, skulls will break, but not my ricer.
The best ricer is a plastic one as reviewed by America's Test Kitchen. I've got it. It's light, and makes ricing easy. I use it for other kitchen tasks, too, or I wouldn't have bought it. Fresh tomato sauce, Easy to wash.
@@MarySanchez-qk3hp I use their reviews also BUT...did you miss the part that it is also a medieval war hammer AND a torture tool?LOL...Just one of treasures found in my MIL house that we now live in. Best find other than my wife is her mother's 1955 complete Cutco knife set! WOW!!
@@MarySanchez-qk3hp ...Not too sharp are ya....
Better nickname your German ricer Skordalia after the Viking princess.
Chef John!! You've made me so nostalgic for Greek beach food! Thank you for this recipe!
I have enjoyed this in a Greek restaurant with fresh clouds of pita bread. Sooo good.
Hi. Just a note on this great dip/sauce. Many regions of Greece use dry/aged bread instead of potato. It increases the potency of the garlic and is a little more runny to pour over fried fish or red boiled/cooked beats.
I remember watching your videos from 10 years ago making Crispy Onion Rings, Inside-Out Grilled Cheese Sandwich and others back when I was 17 and still learning how to cook. I can't believe that after all this time you are still going and that makes me SUPER HAPPY. Your lasagna is my #1 recipe to all my friends and family and I have you to thank for it. Now that I found your channel again I have alot catching up to do.
Sincere with only best wishes to you and continue the road that you are carving for us all.
free glutamate goes into water if you boil the potatoes without peeling them. so boiled potato water containes a lot of glutamate so it's generally going to be a very aromatic base. if you mix it with shrimps broth or add some miso paste it would be even more flavorful
This looks incredible.
Made this just this evening to use in place of the mash on top of a Shepard's Pie! Absolutely fantastic and worked out far better than I could have hoped, got the immediate seal of approval from the roommate. Just had to adjust amounts up by about 50% to match what was needed to cover it. Thanks Chef John!
Σκορδαλιά !!!!! Tone goes to the last letter.
This recipe is pretty much how I make mashed potatoes. I like garlic.
You add olive oil to your potatos instead of butter?
S a m e
@@dostpektas9761 Olive oil mashed potatoes are a thing.
Bora Gürsoy I do and it taste pretty dang good, just gotta use a quality olive oil
i like my aioli usually only with garlic, salt and oil. but as a potato-head, i WILL try this version today. i know it will be great. thank you for the great ideas you give us.
Chef John seems like a nice person to hangout with
Skordalia is so underrated! I discovered it on the island of skopelos and I’ve been itching for a recipe ever since :)
Your comment about sliced cucumber has made me wonder if i am the only one that looks forward to sliced cucumber and ranch with dill
Chris H I love cucumbers with ranch
While my yiayia would not approve of your pronunciation of Skordalia (skor-thal-YA), she would definitely approve of your recipe!
chef john you are the best.
Chef john, nice appetizer recipe, one thing i do different is on the dip, 2/3rds potatoes, 1/3 rd turnips, gives a real good texture & flavor to the dip.
Hi chef John!!!! Love your recipe!!!! Xoxoxoxoxo from Greece 🇬🇷
Skordalia in Greece is served with fried cod as main dish. At restaurants use it as side dish because of the garlic... You can kiss noone after you have eaten it lol
you just have to find the right one that loves garlic as much as you!
@@sdmahoney2623 in Greece we all love garlic. We use it everywhere...
@@kyriakoskyriakos1100 I know I do! I buy it by the kilogram!
@@sdmahoney2623 I love it too. I eat it raw every time I have greens.
This is like a potato hummus.
Looks interesting served with all of those veggies.
My yaya used to make this, love it!
Automatic like for "Garlic", "Potato" and "Dip"
Chef John with the amazing videos as always !
Delish, as always Chef! Mine came out a bit too vinegary but it is so cheap and so easy to make that another batch is already in the works!
Sing, dance and play with your food! Thank you again for another lesson...in life. :)
You made it look like a rose for presentation. Nice.
This is even better with white beans half potato, and with mackerel caviar added of course.
THANK YOU. THANK YOU. THANK YOU. 💕
Waaaa greek food is amazing!
I am 2 countries away from Greece 8-10 hours by car ☺️
Diane Kochilas has a nice cooking series on Greek food, on PBS television. She's also got cookbooks.
Thank you, I will look 😊
Adriana Codrean also check out the website olivetomato.com, I love her!!! Real Greek cooking like my family’s!
Garlic Mashed Potatoes! Yum!
That is a lovely mortar and pestle set.
_You are, after all, the pirate of Somalia of your Skordalia!_
Oh yes. This is good. Thank you.
This looks tasty but did confuse me for a moment as I used to put Scordalia on my menu and it was an Italian dish. Seem to be different dishes with a similar name as they're quite different but both delicious. The Italian recipe was just a hot mashed potato side dish where 1kg of potatoes had been boiled with 3 garlic cloves in 100ml of olive oil and 100ml of milk instead of water as usual, then mashed and the juice of 1/2 a lemon added, plus seasoning. Very yummy with fish, pork or chicken. Or just eaten straight from the pan by itself without telling anyone!
You made mash potato.....lol
@@SuperSetright I made Scordelia. Mashed potatoes is a different dish where the potatoes are boiled and mashed with butter, salt and white pepper and sometimes with cream added. If you need any more help with differentiating between basic potato dishes feel free to ask me for advice.
i learn so much from your videos, and the recipes i've actually made always turn out amazing. you are a gift to humanity
Will use the strainer for a creamy texture and yes the bread dip is a favourite in my home. Superb.
Nice work Chef. Watching with my Greek in-laws and they’re very impressed. “Yes. Yes. The Chef John. He knows the food.”
😂😂😂😂
Ps ... I’m sure others will have said. But the accent on the word goes with the ‘Tonos’ mark, so ... Skordal-YA. :)
Don’t stress. It’s all Greek to me too. 😂😂
One of the single best bites of food I have had in my life was at the Greek Islands restaurant. It was a piece of a medium rear leg of lamb with a little skordalia. 🤯 Mind blowing delicious!!
You are, after all, the Darth Vader of your garlic mashed ‘taters.
As a person named Sara (Princess) with a Swedish (Viking) background, I fully endorse this dip.
That would be awesome with some fried cod👌 Greetings from Greece.
There is the middleground in cooking potatoes, you only just cover them and then when they are done cooking there is barely any water left in the pan. That means you don't throw away any potatoeflavor and the potatoes are also ready to absorb more of the milk and butter if you are making mash. It's how we do it in the Netherlands, where potatoes are quite a tasty staple.
We get this in Greektown in Detroit. They serve it with beets and pita and crusty bread. Soooo good!
Hmmm. Beets have been mentioned by some others, too. It must be traditional.
Yeah, beets love garlic and vice versa. And they all work perfectly with lemon and olive oil
I make my mashed potatoes like that. I roasted them whole and scoop out the insides. It does concentrate the flavor.
Chef john has one of the most relaxing voices on RUclips
Yum. Reminds me I need to make a German potato salad before my potatoes start sprouting.
Very good representation chef john!!
The best side dish for fried cod along with boiled beetroots
Thanks for helping by providing enjoyable Sunday afternoons with some of your recipes. Don't know if you could help but a restaurant closed and it had the very best dish I've ever had. It was a Chinese American Restaurant named Marco Polo in Scottsdale, AZ. They had a steak and pasta dish called a New York Gorgonzola. It was delivered to the table in a dish that closely resembles the dish you used in your Baba Ghanoush video. In the bottom of the dish was a bed of tubed pasta in a savory creamy white sauce. It wasn't 100% creamy but wasn't clear like a wine sauce. All I can say is...it was delicious. They then perfectly cook a New York steak and place it on the bed of pasta. Then to top it off, I'm assuming, they broil on top of the steak a good coating of Gorgonzola cheese. So after cutting the steak, you would have a perfect fork of food by getting a couple pieces of pasta with a piece of steak with the cheese on it. Ok after typing this I'm going to go into a food coma. If you could give us a recipe for that sauce you'd be a food hero. Thanks again for your channel and helping with these delicious recipes.
Thank you for getting technical with the recipe and instructions. Greek easter gone be liiiiiiit
Nice Skordalia food, Chef John.
Chef johns voice is luxurious ;)
GREAT JOB AND THANK YOU FOR POSTING A GREAT GREEK RECIPE!
try it with sliced, well boiled, vinegary beetroots on the side
I always use a fine cheese grater for garlic. It produces very nice results! In my opinion better than using the mortar and pestle since I don't wanna wash them...
That doesn't make sense, because you have to wash rhe grater or rasp, as well.. and little bits get stuck in them more than to a mortar and pestle. They won't extract as many oils, or make it as smooth as the mortar will. The dish requires luxurious smoothness. Grated garlic would get stuck in the sieve.
@@MarySanchez-qk3hp Maybe the grater I have is not the type you're thinking of. It's very easy to clean, under running water, 10 seconds. It's the kind for parmesan cheese, flat and small and fine.
Middle eastern restaurant in Dallas called Ali Babas, the one lower Greenville, has the best roast chicken on the planet, with a version of this as the starch. I lived in Dallas fifteen years ago and I can still taste that chicken and garlic potatoes.
Mash potatoes sandwich, chip butty and crisp sandwiches with thick butter, the best.
*Chips-french fries. Crisps-potato chips.
Love it! Making it tomorrow
Thanks John!
On my island (Kefalonia) since skordalia 99% of times is a side to fish, the recipes traditionally call for thinning it out with fish broth for extra flavor. However if you do, it will go bad sooner than just using some water. Simple as this it can keep for about a week in the fridge (yes we never make just 1 potato). Also, please as with any mashed potatoes don’t ever use a food processor for actually mashing the potatoes.
No food processor, true. But America's Test kitchen once showed us that an electric mixer made the most creamy mashed potatoes and they didn't turn into glue.
In the word skordalia (skordo+alliada, σκόρδο+αλιάδα) the last syllable is accented. In greek skordo means garlic and alliada comes from the latin word allium which means garlic. A traditional greek dish is cod with skordalia. We make it on the 25 of March to remember the day Greeks rebelled against Turkey on 1821.
Very interesting, I like learning information like that. But I'd add that allium means any member of that family including onions, garlic, ramps, leeks, chives, and so on.
I never knew the name and always called it that garlic sauce. Thanks for this recipe, I'll have to try it very soon
Minor note, the "correct" pronunciation in Greek is [skorða'ʎa], meaning we stress the ultimate syllable, plus: "ð" stands for "th" in such words as "the," and "ʎ" stands for the "gl" in such words as "tagliatelle." This might help you refer others to the dish in Greek.
I actually make something similar... Just a modified mashed potato mix of my own, uses finely diced garlic (I like the bits), pizza mixed herbs, & sweetened buttermilk or optionally mayo with a bit of sugar for creaminess. No sour ingredients in my version. Pairs perfect with fried chicken or chicken steak.
Thank you for sharing that!!! Great with fish as you said!
After all, you are the Black Dahlia of your Skordalia
I guess that makes pointy shadows the most irresistible, man I have to try this!!
You can never go wrong with potatoes. That serving bowl seems a little small 😉
He was out of garlic. Otherwise he would have made a proper bowl :-)
It's incredibly strong so you could not eat much
petrosros
Just watch me.
@hangarrat LOL challenge accepted
@@SeasonThatIsh Just don't plan an
ny sexy kissing.
Thank you!
🥔 🧄.....👌🏻😋🙏🏻😁complete perfection! Omg drooling! Literally nothing better! Wow!
You are the Slick Rick of your Greek Garlic.
I don’t have a potato ricer or extra fine mesh strainer so whenever I make mashed potatoes I very thinly slice the spuds against the grain to cut those fibers short while leaving them in. That way you get that same wonderfully creamy texture with all the intestinally healthy fiber.
Russet/white potatoes don't have a "grain."
Mary Sanchez The vascular fibers mostly run lengthwise from where the potato connects to the mother plant to where the eyes form. They may not have a grain in the same sense as meat or wood, but their fibers do predominantly run in one direction. Same with sweet potato, cutting them raw against that grain is very tough, but cutting them lengthwise they split apart somewhat.
Mind, this is coming from a background heavier in botany than culinary arts.