Ingredients: bread, stock, EVOO, pine nuts, garlic, cayenne, lemon juice.
First soak your day old bread in a little stock. While it was soaking I put the other stuff in the food processor. The recipe calls for walnuts, but Mark Bittman suggests you can use other nuts and pine was one of them.
Whizz your olive oil, bread, nuts, and garlic until the nuts are finely chopped. Then add in your stock or water, if you don't have stock, slowly until it is a fine milky mixture. It should make two cups.
I had make chicken stock the day before and saved the chicken to tear up and make a chicken salad. One of the suggestions Mark Bittman makes for using Skordalia is as a mayo substitute for things like chicken salad.
I used about one cup of the Skordalia for the chicken salad. Bryan was really impressed, saying something about the best chicken salad he's had. He put his chicken salad on top of the slice of bread and ate it as an open faced sandwich. Bryan suggests serving it as a light lunch option for a party. Maybe even on toasted baguettes.
I have one cup of Skordalia left. Any suggestions?
The book says you can also use it on steamed vegetables. If not, I would try freezing it for later use. Paul.
ReplyDeleteThe pine nuts from the supermarket is untoasted so they don't have a lot of flavor and ought to be toasted according to the procedure in page 317, top left column. The book assumes that you have toasted the nuts in a fine print somewhere in the book that it lefts this step out. You probably picked up the pine nuts from the unprocessed nut section of the supermarket, that also has walnuts and other expensive nuts. I believe all of these need to be toasted. Processed nuts that are sold for snacks have been roasted so you don't have to do anything. Paul.
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