O, The Oprah Magazine - September 2019

SOUND BITES

Spanish Ham

and Cheese Galette

Makes 4 servings

Total time: 35 minutes

1 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

1. Preheat oven to 425°. From pastry, cut out a
   large round and place on a baking sheet lined
   with parchment paper.


2. 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.


3. 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 minutes

8 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

1. Preheat oven to 350°. Divide tortillas between
   2 large pieces of foil, wrap, and warm in oven for
   15 minutes.


2. 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.


3. 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.


4. 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.


5. 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.


6. 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)
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