The Ingredients - Manchego

Manchego is a sheep's milk cheese made from the La Mancha region of Spain which is also home to Don Quixote. It is made exclusively from the milk of the Manchega sheep and its production is protected by the Denominación de Origen. This restricts the production of this cheese so that the milk used to make the cheese comes only from the Manchega sheep, as well as being aged for a minimum of two months. The cheese is pressed together with wooden boards which leave a distinctive floral style pattern on the top and bottom of the cylindrical cheese. The sides of the cheese are recognizable by the cross hatch pattern which comes from the molds, that are made from mat weed or esparato. Today some industrially manufactured cheese have this pattern engraved on their molds. Manchego is sold in different stages of maturity ranging from two months to one year. The young cheese is milder and softer, firming to a texture similar to Parmesan and with the nutty peppery flavours increasing in intensity with age. Manchego is perhaps the greatest of all Spanish cheeses and is perfect served with some cured ham, olives and a glass of Manzanilla sherry. It is also often served with quince paste which is an excellent match.

The Ingredients - Jamón Iberico

Spain is the producer of what is arguably the finest ham in the world. Jamon Iberico is made from the Black Iberian Pig. This species came about when pigs brought to the Iberian peninsula from the Eastern Mediterranean bred with wild boars. These pigs are unique in their ability to store large amounts of fat under the skin, as well as having fat marbled through their muscle tissue. This marbling gives a wonderfully rich flavour and buttery texture to the hams that are made from these pigs. The best of these hams is Jamon Iberico de Bellota. Bellota translates to acorns and refers to the acorns the pigs feed on almost exclusively for last few months before they are slaughtered around January every year. This special diet gives these hams a unique and complex flavour that makes the cured hams so sought after. Once the pigs are butchered the hams are cured for 24 to 48 months. This ham is not only the best in the world but also the most expensive, reaching prices of up to $180 a pound outside of Spain. The Spanish have an impressive love for ham, with on the bone cured hams being found readily in tapas bars across the country. You will find this ham served thinly sliced by hand and it is often eaten along with some thinly sliced Manchego cheese.

Spain

The first stop on this new format Egg and Spoon, is Spain. A likely place as any to start and a good chance to uncover some of the secrets to this highly renowned cuisine. Perhaps the first thing to understand about Spanish cuisine is the influences that have brought it to where it is today. One of the biggest influences was brought with the occupation of the Iberian peninsula by the Moors from 711 until 1492. The Moors brought with them spices such as saffron, cinnamon and nutmeg, as well as rice. One thing that the Moors can not lay claim to is the cured pork and ham, as the Moors were Muslims and did not eat pigs. Christopher Columbus brought back vanilla, chocolate, tomatoes, beans, peppers and potatoes from his journey to the New World. As well as these, the Greeks, Phoenicians and Romans all influenced modern Spanish food in one way or another.
Geography also plays its part in Spanish cuisine with each region of Spain offering dishes with their own unique flavours and textures. From Gazpacho in the south to hearty stews in the Meseta region, through to delicious Pinxtos in Basque country. Spanish food can range from simple peasant dishes through to the many Michelin-starred restaurants around San Sebastian. Over the next month we will take a journey through the regions, produce and dishes that make Spanish food irresistible.

The Egg and Spoon Returns

The Egg and Spoon has returned after what was an altogether too long absence. This was fueled by a relocation to Vancouver and the setting up of a new kitchen in which to cook. Having to start a kitchen again from scratch, including buying new cookware and restocking the pantry, can take some time. With the return of regular posts also comes a slight change in direction for the blog. There will still be posts relating to food history as well as photos and descriptions of the dishes I cook. However, over the next year I will be exploring food one cuisine at a time. I will focus on one cuisine a month, exploring the key ingredients, cooking styles, history, iconic and lesser known dishes. There will now also be recipes for everything I cook so you can replicate anything you read about. I think that this new direction will be a great way to discover the food of the world and also help you to understand what drives each of these different country's food culture. I can't wait to get started so please continue to follow - send the blog to anyone who loves food or who you think needs a subtle nudge in that direction. Please feel free to comment or ask me any questions.