Haminados are one of my all-time favorite Passover recipes! Simple, sublime and delicious, they have been a staple at the Passover tables of Mediterranean Jewish communities for millennia! Check out this recipe and you’ll see why. Whether you make this dish in your crockpot or oven, it takes just a few minutes to toss it together and get things cooking.
12 whole eggs, with shells intact
1 tsp. black pepper
2 tsp. Kosher salt
4 whole onions, including their skins
1 tsp. olive oil
1-2 quarts cool water
Slice the whole onions, skins and all, into quarters. Pack the eggs and onions into a crock pot or a medium-sized, tightly covered dish. Add salt, pepper and olive oil. Pour in cool water to cover the eggs completely, and turn heat to low (crockpot) or 200 F (oven). Cook at least 8 hours, or up to 12 hours if you’re busy. Check the water periodically to make sure it stays at or close to the top of the eggs. When you’re ready, drain, rinse and peel the eggs you’re planning to eat right away, and refrigerate the rest for later. Discard the onions, or toss them into your compost pile if you’ve got one!
Now that the cold weather has moved in, I thought it would be nice to talk about slow oven cooking. As often happens when food cooks overnight in my oven, its extraordinary fragrance awakens me periodically throughout the night. You have to try it to believe it; the smell is amazing. It’s impossible to go wrong with slow oven cooking. The flavors caramelize and blend to become complex and satisfying. Although it is true that eating well takes more planning, it does not take more time. In the case of slow oven cooking, it actually takes less, and all these recipes can also be made in a crockpot set to low. Continue reading
Many years ago, my then-vegetarian sister had a boyfriend whose mother served her “bean loaf” on her first visit to their home. Its dreadful and unappetizing name was nothing like its fabulous flavor. So we renamed it “chickpea pie,” and it ended up sticking around for much longer than the vegetarianism. And the boyfriend. Continue reading
Many years ago, my then-vegetarian sister had a boyfriend whose mother served her “bean loaf” when she went to their home. Its dreadful, unappetizing name was nothing like its flavor, so my sister and I renamed it “chickpea pie.” The chickpea pie recipe stuck around for much longer than the vegetarianism (and the boyfriend). I wish I could find that recipe again. Chickpeas, like peanuts, are yet another type of bean. Continue reading