I just learned about this story and thought I’d share. Asklepios was the son of the god Apollo. He was taught about healing herbs by the wise centaur, Chiron. Asklepios became so skilled in healing that he was even able to raise the dead which did not sit well with the God of the underworld who complained to Zeus. Since he was tampering with the natural order of things, Zeus killed Asklepios with a thunderbolt while he was writing down the formula for immortality. Seeing that he was writing something, Zeus sent down pouring rain. The formula dissolved into the earth and when the sun came out, a plant sprang up where the formula dissolved. That plant was, of course, garlic!
Today’s a good day for this Greek dip which is wonderful with fresh vegetables from your local farmer’s market (and pita bread from your local grocery store).
(Greek Potato and Garlic Dip)
2 large russet potatoes, peeled, cut into small cubes, boiled until tender, and mashed
6 garlic cloves
1/2 t. coarse sea salt
1 large egg yolk
3/4 c. olive oil, plus more if needed
1/4 c. fresh lemon juice
3 T. white wine vinegar
Freshly ground black pepper
Pound garlic and salt in a large wooden bowl and pound with a pestle until thoroughly mashed. Gradually add potatoes and pound them into the garlic. If mixture is still hot, let cool 15 minutes, then add egg yolk and beat it in with a wooden spoon. Alternating olive oil with lemon juice and vinegar, gradually add both to potato mixture. Stir in pepper and mix briskly with a fork until very smooth. Mix in more olive oil, or some water, a little at a time, if sauce is too thick to use as a dip.
Καλή όρεξη! (Bon Appetit!)