Greektown

The other night I made a few easy Greek dishes. With a greek salad and some bread its easy to turn these couple of dishes into a whole meal.

Skordalia
2 - 3 potatoes (I used golden)
3 - 4 cloves garlic (more or less to taste)
salt and pepper
2 -4 Tbs milk or cream
white wine vinegar
Peel, dice and boil the potatoes in salted water until soft.

Peel the garlic and mash with salt and pepper to form a paste.

Pass the potatoes through a ricer.
Mix in the garlic, milk, and vinegar to taste. Season with salt and pepper.

The end result should be thinner than mashed potatoes and should have a bit of a bite from the garlic. Serve with bread for dipping. Its also a great alternative to mashed potatoes.




Tzatziki: Yogurt Cucumber Dip
about a half cucumber, peeped and seeded.
about a cup of Greek Yogurt
2 -3 cloves garlic
about half lemon, juiced
salt and pepper
EVOO

To seed the cucumber, use the pointed end of a peeler or a spoon to scrap the seeds out.



Puree until finely chopped using a food processor , then squeeze out any moister, pressing with a spoon in a fine colander.

Chop the garlic and add to the cucumber and put back in the processor. Add the yogurt, EVOO, lemon juice and salt and pepper and mix until smooth.


Let this refrigerate for several hours before serving. Serve with bread for dipping.