Chuck Siegel, owner and chief chocolatier of Charles Chocolates, shows Bay Area Bites readers how to make their own easy and outrageously delicious chocolate truffles. Stephanie Rosenbaum tries out his technique at home.
Archive for September 25th, 2009
Skordalia. Skor-dahl-YA. Please say it with me, because it is a word one should know, use, and use often. It is from the Greek skordalia, in case you were wondering.
Made from potatoes, olive oil, garlic, and more garlic, skordalia is a puree that may be served as a dip for bread or, even better, as an accompaniment to fried fish or roasted beets.