Creative & Technical Writing Samples by Mark Hernandez
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Pimenton de la Vera - Spain's Famous Smoked Paprika
October in La Extremadura truly is a magical place to be. The spring rains of the valley of La Vera have given way to sunshine, resulting in ripe red peppers glistening in the sun like gems in a sea of green. It is just then when the peppers are hand-picked by local farmers, just as they have been since the 16th century. Back then, it was the monks of the Yuste Monastery who cultivated this plant from the new-world as a way to add a little something extra to their cooking. The real revelation occurred when that first pepper was dried over an oak fire resulting in the start of Pimenton de la Vera.
After the sun-ripened peppers have been picked in October, they are brought to the smokehouse adjacent the field to be slowly bathed in oak-wood smoke for 15 days. The patient farmers carefully turn each pepper every 24 hours to ensure even drying. The lofting plumes of smoke and gentle heat magically transform these bright-red gems into something much deeper and more complex. The smoking process dries the plump peppers down by 75% and readies them for the next step in the painstaking process. Each pepper is gently liberated from its stem and seeds prior to being ground in a stone mill. The key ingredient, in addition to the perfect climate and careful smoking, is grinding the pods with stone wheels to ensure that friction does not build that would generate flavor-robbing heat. The result is a deep red velvety powder with an aroma that is without compare and a flavor that is truly an inspiration for Spanish cooking.
Why buy Certified Origin?
Pimenton de la Vera has been protected by a certified designation of origin since 1998 in order to provide you, the end consumer, with a guarantee that you really are getting the best. The government managed regulating council for Pimenton de la Vera carefully monitors all steps of growing, harvest, and production to ensure the strictest quality standards are met. No simple pepper can meet these standards, only those who follow the time-honored traditions exactly. Although there are many other paprika’s in the world, including other certified origin products such as our Pimenton from Murcia, only those grown and smoked in the La Vera valley may bear the certification. Compared side-by-side with other paprika’s, the aroma of the Pimenton de la Vera is so intense that it makes the scent of other products seem bland and insignificant. For those of you who share our passion for cooking with the finest ingredients, and even those who share our bizarre facination with spices, you absolutely must try this Pimenton de la Vera. We highly recommend you get several brands and compare side by side; you’ll never go back the any other variety.
Cooking with Pimenton:
The magical quartet of traditional Spanish cooking is certainly olive oil, garlic, onion, and paprika. Saffron also deserves a front row seat in your Spanish cooking, however it is not nearly as significant as Pimenton and the rest of the magic quartet. Pimenton de la Vera is a very potent and powerful spice and if used in excess can easily turn a recipe bad.
These tips can help assure success with this powerful kitchen companion:
• I use about ¼ teaspoon for every 2-4 serving in a recipe. Adjust the amount based on your experience; don’t experiment to start.
• Think of Pimenton like salt; a little adds flavor but too much can ruin a recipe.
• Pimenton must be heated to release flavor, so be sure to add it while your recipe is cooking.
• Pimenton burns easily, so only add it when liquids are present or under low heat.
• Pimenton may be used as a ‘rub’ for meats on the grill, however because of the heat the flavor will change as the natural sugars in the Pimenton caramelize.
• Chorizo contains Pimenton, so if a recipe calls for chorizo, then cut back the amount of Pimenton added.
• The flavor of pimenton is less intense if left uncooked, so feel free to use it as a garnish by sprinkling over eggs, chicken, or soups.
• Think of Pimenton like salt; a little adds flavor but too much can ruin a recipe.
• Pimenton must be heated to release flavor, so be sure to add it while your recipe is cooking.
• Pimenton burns easily, so only add it when liquids are present or under low heat.
• Pimenton may be used as a ‘rub’ for meats on the grill, however because of the heat the flavor will change as the natural sugars in the Pimenton caramelize.
• Chorizo contains Pimenton, so if a recipe calls for chorizo, then cut back the amount of Pimenton added.
• The flavor of pimenton is less intense if left uncooked, so feel free to use it as a garnish by sprinkling over eggs, chicken, or soups.
Pimenton Santo Domingo
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Barcelona - A History in Chocolate
While countless volumes have been written on traveling through Barcelona, we prefer to focus on Barcelona's rich chocolate history and the best ways to experience that history.
Barcelona - A Chocoholics Dream Come True
If the universe were made of chocolate, Barcelona would be at the very center of it. While most default to Belgium of Switzerland when thinking of fine chocolate, Barcelona as a city puts these other countries to shame. With Spain being the first country to experience cacao upon arrival from the new world, as well as the inventor of the first chocolate making machine in 1780, Barcelona has a deep rooted history in chocolate. Strolling the streets around La Rambla and the Barri Gotic in particular, you are certain to wander by and experience Barcelona's love of chocolate. From the mountains of Bonbons filling the stands in the Mercat de la Boqueria, to the the old-time favorites such as Dulcinea and Fargas, fancy confections and hot chocolate are commonplace.
Barcelona's Chocolate Covered History
Barcelona's chocolate roots may be traced back much earlier, but the modern story doesn't really start until 1797 when Chocolates Amatller began crafting their traditional chocolates. Amatller took their craft so seriously that they began to craft their world around chocolate, they even commissioned new paintings to celebrate their chocolates. Rafael de Penagos and Alphonse Mucha created works of art that now adorn these fantastic confectionaries. The 'Casa Amaller' was also built, and can be visited next to Gaudí's Casa Batllò in Barcelona. The 'Casa Amaller', built between 1898 and 1900 under the direction of architect Josep Puig i Cadafalch and declared Monument of National Interest is an outstanding example of modernist architecture in Barcelona.
While Amatller was crafting their chocolates in Downtown Barcelona, in 1840 Simón Coll began crafting their sweets in the outskirts of Barcelona. Simón Coll, the maker of our fine Chocolate a la Tazá, has been making chocolate continuously in Sant Sadurní d’Anoia, Barcelona for seven generations. Our Chocolate a la Tazá has been manufactured with the same recipe and under the same label since before 1880. The success and reputation of these fine chocolatiers have inspired numerous others, such as Chocolates Blanxart from Sant Joan Despí, which was founded 1954. Although many have tried to capitalize on the success of the masters, only the best have stood the test of time.
Amatllon Praline-Chocolates from Barcelona
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Masia El Altet - The Ultimate Olive Oil Producer
There are more olive oils to count than one can imagine and finding the best among the many is a daunting thought. We set out to find an extra virgin olive oil that far exceeded all competition. With so many olive oils claiming to be 'extra virgin' our task seemed to be challenging at first. Lucky for us, the best in the world hails from Spain! On one of our trips to Spain, we came across this remarkable estate in the Alicante Mountains overlooking the Mediterranean. Masia el Altet not only produces the best extra virgin olive oil, but the estate itself, is a beauty to be reckoned with.
About EVOO
First and foremost, a true extra virgin olive oil must be free of defects (both physical and sensory) and have a fresh and fruity flavor. Only olives that are picked fresh, with their oils being extracted (by machine) just after harvest, can qualify to be tested for the ‘extra virgin’ designation. Then there are the more technical regulations such as the temperature used during processing and the final product having a maximum acidity (≤0.8) and peroxide (≤20) levels. All of this is regulated by the International Olive Council (IOC), which maintains the rigorous specification be met to ensure the ultimate health benefits along with the best possible tasting olive oil. Keep in mind that the US does not currently enforce the rigorous testing of the IOC. Masia El Altet, however, fits the IOC designation well under the maximum levels (it has a maximum acidity level of 0.08% and a maximum peroxide level of 2.7%) and far surpasses the normal taste tests.
Masia El Altet
Imagine if you will, the glorious mornings on slopes of the hillside with the Mediterranean sun delicately kissing the branches of the olive and you will be transported to the fields of Masia El Altet. Their olive oil is said to be a balanced and harmonious extra virgin olive oil with great personality and complexity. When we tasted this dense oil we were pleasantly surprised by the sweet fruitiness of citrus, banana, apple, kiwi, and even almond, tomato, and artichoke! Aside from the enjoyable flavor, the aroma is that of freshly-cut grass, grains, banana, green almonds in the spring, apples and peaches along with citrus, and tomatoes.
To get such a wonderful bouquet and sensational flavor, the rural fields sits on two nature reserves with a unique microclimate. The spectacular estate has very cold winters, mild summers, and short spring and autumn seasons. It is here in these fields that the workers monitor the olives daily to ensure that they are harvested at the precise moment their maturity reaches, “Pre Envero” (approximation of harvest is a bluish red color). The harvest sometimes works well into the night while gaining the best of the crop. Immediately after, the milling process begins with the extraction taking place shortly thereafter.
Masia El Altet’s love for the olive oil culture is evident in the rigorous process of growing, harvesting, and processing the olives. It is even more evident in the phenomenal scent and flavor if the extra virgin olive oil. Year after year, they continue to win acclaim in worldwide competitions. It is no wonder that we are so proud to provide such a luxurious masterpiece from Spain.
The Masia El Altet in Spain
