Roasted Pepper Skordalia Recipes

SKORDALIA

Steps:

• Put the potatoes in a medium saucepan and cover with cold water. Season the water with salt. Bring to a boil over medium-high heat and cook until very tender, about 10 minutes. Drain, reserving 1 1/2 cups of the cooking water in the saucepan.
• To the bowl of a food processor fitted with the blade attachment, add the almonds, garlic, oregano and 2 teaspoons salt. Process to a paste. With the machine running, add the lemon juice, vinegar and olive oil in a slow steady stream until very smooth. Add the drained potatoes and pulse to combine. Add 1 cup of the reserved potato cooking liquid. Pulse to bring together and then process until just smooth and light, adding more water if needed (the consistency should be similar to hummus). Taste and season with salt, if needed.
• Transfer to a serving bowl. Drizzle with chili oil. Serve with vegetables and pita chips for dipping.
• Heat a grill pan or gas or charcoal grill over medium-high heat.
• In a small saucepan over medium heat, add the butter and olive oil and heat until shimmering, 3 to 5 minutes. Add the chives, dill, red pepper flakes and 1/2 teaspoon salt. Stir to combine and cook for 1 to 2 more minutes until infused. Remove from the heat and allow to cool slightly.
• Liberally brush the pita breads with oil on both sides, allowing any excess to drip off. Place the oiled breads onto the hot grill to sear and crisp, 2 to 3 minutes per side. Brush the grilled pita breads with the herby butter and season with sumac and flaky salt, if desired. Cut into wedges and serve as dippers with the skordalia.

ROASTED PEPPERS

Steps:

• Place peppers directly over the burner of a gas stove, or on a hot grill. Cook, turning often, until the skin is blackened and charred. Remove from the heat and place in the paper bag. Allow to cool.
• Once cool, peel, stem and seed. Do not rinse the peppers off as you will wash away the flavor. Small bits of charred skin is O.K. Drizzle with olive oil and serve.

EASY ROASTED PEPPERS

Steps:

• Preheat the oven to 500 degrees F (260 degrees C).
• Cut the peppers into quarters. Remove the seeds and the membranes. Roast the peppers until the skin blisters and turns black. Remove from oven and cover with plastic, or a tea towel, or place in a paper bag until cool. The skins should peel away off of the peppers easily when cooled.

ROASTED GARLIC SKORDALIA

Steps:

• Heat the oven to 350 degrees Fahrenheit.
• Put unpeeled garlic on a piece of foil. Drizzle with about 1 teaspoon of the oil, season with salt and pepper. Fold the foil in to form a neat little package. Roast for about 30 minutes, until the garlic is soft but not caramelized.
• Boil the potatoes until they are very tender, and drain. Let cool slightly.
• Puree the one garlic clove into a smooth paste, using a mortar and a pestle. Add a pinch of salt and place in a bowl.
• Cut off the heads of the roasted garlic cloves with scissors and squeeze the pulp into the bowl. Combine with the raw garlic. Drizzle in the wonderful oil from the foil package also.
• When the potatoes are cool enough to handle, but still warm, peel them and add one at a time to the garlic. You can fluff them in with a fork and mix until smooth.
• Drizzle in the remaining olive oil a bit a time, making sure to have a smooth puree before adding more oil. Season with the lemon juice, salt and black pepper.
• If you want a looser sauce, add some warm water or chicken stock.
• Serve right away, or keep at room temperature for few hours. If you need to keep it longer than that, refrigerate but return to room temperature before serving.

ROASTED PEPPERS

Steps:

• Roast peppers by placing them on gas stove or open flame. Make sure to turn peppers to char evenly. When pepper skin is black, remove peppers and place them in a bowl. Cover with plastic wrap and let sit for 20 minutes. Remove peppers and peel off black skin. Remove seeds. Cut each pepper into 6 sections. Put peppers in a clean bowl and add olive oil. Season with salt and pepper to taste.

ROASTED PEPPER SKORDALIA

Steps:

• Broil 2 large red bell peppers, turning, until charred, 15 minutes. Transfer to a bowl, cover and let steam 20 minutes. Remove the skin, stems and seeds. Puree the peppers in a blender with 1/4 cup each blanched almonds and lemon juice and 6 tablespoons olive oil; season with salt and pepper. Meanwhile, cook 2 russet potatoes (peeled and cut into chunks) and 6 smashed garlic cloves in salted simmering water until tender, about 12 minutes. Drain and return to the pot. Cook over medium heat, stirring, until dry, 2 minutes; remove from the heat and mash. Fold in the pepper puree. Drizzle with olive oil and lemon juice and top with chives.