mitchell family cookbook

Family Cookbook

recipes

Skordalia Stacks

Beautiful as well as tasty... garnish with oil cured black olives in herb de Provance... serves 6.

6		Roma Tomatoes
1		large Idaho potato
3	Ounce	whipping cream
2	Ounce	salted butter
1	Tablespoon	sour cream
1	Tablespoon	lemon juice
1	Cup	sliced almonds
1		head roasted garlic (cloves squeezed out)
1		clove chopped garlic
1		large eggplant
6		egg whites
1	Quart	milk
4	Cup	bread crumbs
4	Cup	vegetable oil
12		fresh basil leaves

To prepare tomatoes... Halve vertically,drizzle with olive oil, garlic and thyme and roast in 250° oven for about an hour... peel
To make skordalia... Dice the peeled potato and soak in cold, salted water until ready to use. Simmer diced potato until fork tender. Beat until creamy the cream, butter, sour cream. Add lemon juice and season with salt and pepper. Toast almonds at 350° about 10 minutes and pulse in processor til fine (but not paste). Rice potatoes and add to cream mix. Add almond. Add roasted and fresh garlic.
to prepare eggplant crisps... Slice the eggplant in 1/2" slices and soak in milk for 1 hour. Whip 6 egg whites til frothy. Dip each eggplant slice in eggwhite and then in bread crumbs and save on a cookie sheet in a single layer. Heat vegetable oil to 350° in a deep fry pan. Fry slices 2-3 min each side, a few at a time, don't crowd. Pat dry on papertowels.
Assemble... Start with a dollip of skordalia on the bottom (to hold eggplant in place). Next a slice of eggplant, next a half tomato and large basil leaf, next another slice eggplant, next skordaia, next anoth tomato half and basil leaf and top with eggplant. Note: I only used 2 eggplant slices per stack.