Pickled Huevos Haminados (slow-cooked Eggs in Onion Skins)

Tuesday April 11th, 2017Sunday April 14th, 2019 aglaia Leave a comment

The recipe is from my book Mediterranean Pantry (Artisan 1994), which is lavishly photographed the by the late Martin Brigdale –who also had photographed my Foods of Greece— and it is illustrated by the painter Sophie Kelly, who created the trompe-l’œil backgrounds that the multi-talented Martin had imagined. 1a-eggs-pickle-jar1-small The pickled eggs taste better if they are slow-cooked with onion skins. But plain, hard-boiled eggs work well too. Serve as appetizer, drizzled with good, fruity olive oil, sprinkling with salt and pepper, or add to any salad of fresh, boiled or steamed vegetables. They complement beautifully bean, chickpea or lentil soups.

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6 eggs ( 6-12 appetizer portions) (more…)

Slow Cooked Eggs (Huevos Haminados) Decorated with Leaves

Tuesday April 11th, 2017Tuesday April 11th, 2017 aglaia Leave a comment

Two years ago, with eggs from our neighbor’s hens, I made these onion-skin-colored Easter eggs, most of which I later pickled, because what I like most is pickled huevos haminados, which are simply delicious!

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Sephardic Jews who live in Salonika, and all around the Mediterranean, prepare huevos haminados (baked eggs) as they were called in Ladino, the dialect of the Jews who were expelled from Spain. Prepared on Fridays to serve on the Sabbath, they were originally placed in a covered clay pot filled with onion skins and water and baked in a communal oven, hence the name. Later, the eggs were simmered for hours on top of the stove. The onion skins darken the white shells and give the eggs a distinctive flavor and creamy texture.

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Olive Oil and Yogurt Cake with Lemon, and Lemon Verbena Leaves

Wednesday April 5th, 2017Wednesday April 5th, 2017 aglaia 1 Comment

Often, this cake was doused in syrup as you see in the original recipe. Traditionally scented with plenty of lemon zest, I thought that adding lemon verbena leaves would make my cake more fragrant and interesting. Apparently, it seems that it does, at least this is what Costas and I thought after tasting the first new version.

Keep in mind that this is not a light, airy cake, but has a somewhat dense texture that we love! I suggest you bake it a day before you serve it, so its flavors have time to develop and deepen.

Serves 8-10

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Liver Pâté with Thyme, Orange, and Pistachios

Tuesday December 20th, 2016Tuesday December 20th, 2016 aglaia 6 Comments

A fast and easy pâté that I make with the flavorful innards from the free-range turkey or the rooster we get for our festive winter lunches.

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I no longer remember which pâté recipe served as the base for my adaptation. As is my habit, I start by sautéing the onions with olive oil, instead of butter or duck fat, adding orange jest and also pomegranate molasses, which give it a lovely, fruity flavor. I prefer to use unsalted pistachios, but if you cannot get them, salted are fine.

This pâté is an ideal appetizer or first course, served with a simple green salad, like the one we make from the Romaine and other lettuce leaves and arugula from the garden.

I am sure your friends will appreciate a jar of this homemade pâté, so you may like to double the recipe.

Serves 6-8, about 2 ½ cups
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Rustic Chocolates with Dried Figs and Nuts

Friday December 9th, 2016Friday December 20th, 2019 aglaia 2 Comments

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Adapted from Mediterranean Vegetarian Feasts.

These bitter-chocolate-nut-and-fruit bars are delicious and almost guilt-free, as they have no added sugar. You will enjoy eating them and they make a much-appreciated edible gift; in any event, they are less of a problem when you bring to a friend’s dinner party, since flowers are a pain for the hosts who must stop everything and try to find a vase…

For about 80 pieces

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