SOUND BITES
Spanish Ham
and Cheese Galette
Makes 4 servings
Total time: 35 minutes1 sheet puff pastry (about 8 ounces)
8 ounces cream cheese, softened
¼ tsp. smoked paprika
2 ounces thinly sliced serrano ham
2 ounces Manchego, grated (about ½ cup)
4 cups mixed microgreens
1 Tbsp. red-wine or sherry vinegar- Preheat oven to 425°. From pastry, cut out a
large round and place on a baking sheet lined
with parchment paper. - In a medium bowl, stir together cream
cheese and paprika; spread on pastry,
leaving a 2" rim. Top with ham, fold in edge
of crust, then sprinkle with Manchego. - Bake until bottom is golden brown,
15 to 25 minutes (cover loosely with foil if top
is browning too quickly). In a small
bowl, toss microgreens with
vinegar; serve atop
galette.
Ve g g i e E n c h i l a d a s wi t h
Pumpkin Seed Salsa
Makes 4 servings
Total time: 30 minutes8 soft corn tortillas
1 large white onion
2 bell peppers (1 red and 1 yellow),
quartered
2½ Tbsp. vegetable oil, divided
½ tsp. kosher salt, divided,
plus a pinch
¼ tsp. ground black pepper,
plus a pinch
½ cup corn kernels, thawed if frozen
3 ounces Manchego, coarsely grated
(about ¾ cup)
2 cups packed cilantro, roughly chopped
1 jalapeño, finely chopped (seeded
if desired)
2 tsp. light brown sugar
¼ tsp. ground turmeric
¹⁄³cup raw pumpkin seeds, divided
4 Tbsp. lime juice (from 3 to 4 limes),
divided
1 beefsteak tomato, roughly chopped- Preheat oven to 350°. Divide tortillas between
2 large pieces of foil, wrap, and warm in oven for
15 minutes. - Meanwhile, over medium-high heat, warm a
grill pan. Slice ¾ of onion into ½"-thick rounds.
Finely chop remaining ¼ onion and set aside. In a
medium bowl, toss sliced onion and bell peppers
with ½ Tbsp. oil and ¼ tsp. each salt and black
pepper. Grill until lightly charred and tender, 5 to
6 minutes per side. Transfer to a cutting board
and thinly slice peppers. Transfer to a large bowl
and toss with corn and Manchego. - Meanwhile, make pumpkin seed salsa: In
a food processor or a blender, pulse cilantro,
jalapeño, sugar, turmeric, all but 2 Tbsp.
pumpkin seeds, 2 Tbsp. lime juice, and ¼ tsp.
salt. Add water, 1 Tbsp. at a time, as necessary
until mixture reaches a pestolike consistency. - Make tomato salsa: In a medium bowl,
combine tomato, reserved chopped onion,
remaining 2 Tbsp. lime juice, and a pinch
each of salt and black pepper. - Spread each tortilla with 1 Tbsp. pumpkin
seed salsa and top with vegetables (about
½ cup each). Roll up and place seam side
down to keep closed. - Over medium-high heat, warm a large
nonstick skillet. Working in 2 batches,
add 1 Tbsp. oil, then cook enchiladas,
seam side down first, until golden
brown, about 2 minutes per side.
Repeat with remaining Tbsp. oil
and enchiladas. Serve with
tomato salsa, remaining
pumpkin seed salsa, and
reserved pumpkin seeds.
GOOD TO
KNOW
You can double the
pumpkin seed
salsa recipe and
use what’s left over
to toss with
pasta, spread on
sandwiches,
or spoon over
roasted
vegetables.Manchego hails from
the Spanish
heartland, and no
wonder exports to the
U.S. are booming:
Firm enough
to shred and buttery
enough to melt, it
has a zestiness that’s
equally suited to
pizzas and to cheese
boards. What more
could you ask for?Manchego that’s aged
3 months is supple and fruity.
At 6 months it’s creamy and
caramel-like, and by 12, it’ll
crumble and have a salty kick.Don’t eat the rind:
Unlike the shell of soft
and semisoft cheeses
(think Brie or Taleggio),
Manchego’s waxy
coating isn’t edible.Wine’s not your only
choice for a sophisticated
pairing: The nutty
character of brown ales,
stouts, and porters
brings out similar notes
in Manchego.@OPRAHMAGAZINESEPTEMBER (^2019121)
MI
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G
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LU
ST
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TIO
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:^ M
EL
IN
DA
JO
SIE
.