WHITE BEAN AND BREAD CRUMB SKORDALIA
Skordalia is a Greek garlic spread similar to hummus. This recipe uses only a small amount of extra-virgin olive oil, for flavoring.
Provided by Martha Stewart
Number Of Ingredients 11
Steps:
- If using dried beans, place in a medium saucepan and cover with cold water. Bring to a boil, then turn off heat and let beans sit for 1 hour. Drain and cover with cold water again, and bring to a boil. Reduce to a simmer, and cook for 40 minutes, or until tender. Add salt and cook 10 minutes more. Drain and set aside until ready to use. (If using canned beans, add as directed in step 2. No additional salt is needed.)
- To make skordalia, place bread chunks in a food processor or blender and process into coarse crumbs. Add beans, garlic, pepper, and lemon juice, and blend until almost smooth. With the motor running, pour in olive oil and 2/3 cup cold water. Let sit for 30 minutes to allow flavors to blend. Add more water if mixture is too stiff.
- Meanwhile, heat oven to 350 degrees. To makeherbed toast, mince together parsley,oregano, and salt. Spread 1/4 teaspoon ofherbs on each slice of bread and place ona baking sheet. Bake for 10 minutes, oruntil lightly toasted. Serve with skordalia.
Nutrition Facts : Calories 158 g, Cholesterol 27 g, Fat 3 g, Fiber 1 g, Protein 6 g, Sodium 508 g
LEMONY WHITE BEAN SKORDALIA WITH GRILL-TOASTED PITA
Categories Food Processor Bean Appetizer Side Summer Grill/Barbecue Vegan Parsley Simmer Bon Appétit Sugar Conscious Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 8
Steps:
- Place beans in heavy medium saucepan. Add enough water to cover by 2 inches. Let stand at room temperature overnight.
- Drain beans. Return to saucepan. Add enough cold water to cover beans by 2 inches. Bring to boil. Reduce heat to medium. Cover partially and simmer until beans are very tender, stirring occasionally, about 1 hour 10 minutes. Drain beans, reserving 1/4 cup cooking liquid.
- Place beans, 2 tablespoons reserved cooking liquid and garlic in processor. Process until beans are coarsely chopped. Add lemon juice, tahini and oil. Process until smooth, scraping down sides of bowl occasionally and thinning with more cooking liquid by teaspoonfuls if necessary. Season with salt and pepper. Transfer to small bowl. Stir in parsley and mint. (Can be made 1 day ahead. Cover; chill.)
- Prepare barbecue (medium-high heat). Grill pita wedges until beginning to brown, about 1 minute per side. Transfer pita to basket and serve with skordalia.
SKORDALIA (GREEK POTATO AND GARLIC DIP)
This hearty dip will make your head spin with garlic. It goes great with charred lamb or vegetable kebabs, or just simply with breadsticks.
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield about 3 cups
Number Of Ingredients 9
Steps:
- Put the potatoes in a medium saucepan and cover with cold water by 2 inches and season generously with salt. Bring to a boil over high heat, lower the heat to maintain a gentle simmer and cook until very tender, about 30 minutes. Drain the potatoes and let cool slightly.
- Rub the skins off the potatoes and discard them. Coarsely chop the potatoes and puree them through a food mill or ricer into a medium bowl.
- Meanwhile, on a cutting board, lightly sprinkle the garlic with a generous pinch of the salt and smash it into a fine paste with the side of a cook's knife.
- In a food processor, combine the garlic, almonds, and oil and puree into a paste. Mix the oil mixture into the potatoes until incorporated; then mix in the 1 tablespoon and 1 teaspoon salt, water, lemon juice, and vinegar and season with pepper, to taste. Serve.
GRILLED LAMB WITH LIMA BEAN SKORDALIA
Steps:
- For Lamb:
- Puree first 6 ingredients in blender or processor. Score large muscles of lamb to form even thickness. Rub yogurt mixture over lamb. Transfer to shallow dish. Cover and chill overnight.
- For Skordalia:
- Place beans in processor. With machine running, add garlic through feed tube and chop. Gradually add oil and puree, scraping down sides as needed. Season to taste with lemon juice, salt and pepper. Stir in parsley. (Can be made 4 hours ahead. Cover; let stand at room temperature.)
- Prepare barbecue (medium-high heat) or preheat broiler. Season lamb with salt and pepper. Grill lamb about 10 minutes per side for medium-rare. Let stand 5 minutes. Cut lamb against grain into thin slices. Serve lamb with skordalia and bread.
GRILLED LAMB WITH LIMA BEAN SKORDALIA
Make and share this Grilled Lamb with Lima Bean Skordalia recipe from Food.com.
Provided by Jacques Lorrain
Categories Lamb/Sheep
Time 5h25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- FOR LAMB: Puree first 6 ingredients in blender or processor.
- Score large muscles of lamb to form even thickness.
- Rub yogurt mixture over lamb.
- Transfer to shallow dish. Cover and chill overnight.
- FOR SKORDALIA: Place beans in processor.
- With machine running, add garlic through feed tube and chop.
- Gradually add oil and puree, scraping down sides as needed.
- Season to taste with lemon juice, salt and pepper.
- Stir in parsley.
- (Can be made 4 hours ahead. Cover; let stand at room temperature.)
- Prepare barbecue (medium-high heat) or preheat broiler.
- Season lamb with salt and pepper.
- Grill lamb about 10 minutes per side for medium-rare. Let stand 5 minutes.
- Cut lamb against grain into thin slices.
- Serve lamb with skordalia and bread.
Nutrition Facts : Calories 390.4, Fat 28.5, SaturatedFat 4.5, Cholesterol 4, Sodium 65.4, Carbohydrate 27.1, Fiber 6.1, Sugar 1.5, Protein 8.6
WHITE BEAN SALAD
The herbs in this dish can be changed to best complement whatever your main course is; try mint if served with lamb, dill with fish, and basil with roast chicken.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Yield Serves 6 to 8
Number Of Ingredients 8
Steps:
- Combine the beans in a large bowl with the red onion, parsley, optional herb of choice, salt, and pepper.
- Slowly stir in the dressing to taste. Garnish with the scallions. Serve immediately or refrigerate. The salad will keep in the fridge for up to 3 days.
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