From the kitchen of One Perfect Bite...I know. I know. Just yesterday I promised there'd be no more recipes for zucchini. Actually, I promised no more recipes for zucchini bread, so I haven't really gone back on my word. While this post does feature zucchini fritters - incredibly good zucchini fritters, I might add - its real purpose is to share a recipe for Skordalia, a Greek garlic and potato dip that is wonderful to serve with fritters, crusty bread or substantial chips. Not many folks know about Skordalia, or how easy and inexpensive it is to make. I hope we can remedy that tonight. I have two cautions to share with you. First, while the dip can be made with mashed or riced potatoes, it is infinitely easier to make with a food processor. With that fillip taken care of, the remaining caution is that the potatoes must be warm when they go into the processor if you want your dip to have a smooth texture. The dip is full-flavored and tasty, and if you are looking for an uncommon dip or spread, do give this one a try. It is wonderful when served warm with zucchini fritters. Here is how it is made.
From the kitchen of One Perfect Bite...Each year, I make it a point to share a new recipe for Super Bowl Sunday. This year I'm featuring an effortless dip that some call Mexican hummus. I suspect that name upsets those who live south of the border nearly as much as it disturbs those living in the Mediterranean. I've decided to be diplomatic and call my creation a bean dip. While I primarily use it as a dip for tortilla chips, I've found it also makes a wonderfully flavorful base for sandwich wraps. This is a true pantry creation and the only effort expended in its preparation is the opening of jars and cans. If you have five minutes and a can opener, you can make a quick snack that is great for movie night or game day viewing. I use a teaspoon of smoked paprika when I make this, and Siracha is my hot sauce of choice because I like the vinegarless heat it provides. I hope you'll give this dip a try. Here is how it's made.
From the kitchen of One Perfect Bite...While I don't have a dinner recipe to share with you tonight, I do have a new recipe for a tuna pate that made for some delicious nibbling while we watched the Super Bowl last Sunday. Mary found the pate in Food and Wine magazine and clipped it to make, but she was grounded before that could be done. She told me about the pate and how easy it would be to make, and since there would be just two of us for the game, we decided to try the pate rather then have the usual game day snacks. I think the pate, while strongly flavored, is delicious when served with a light rye or crusty peasant bread. Any leftover pate makes a great filling for sandwich wraps. Do try this! Here is the recipe.
