A Toast For Every Season

Ingredients:

Crust

• 2 ½ cups all-purpose flour, plus more for dusting
• ½ teaspoon salt
• 1 ½ cold unsalted butter (cubed)
• 1 large egg yolk
• ¼ cup plus 3 tablespoons ice water

Filling

• 1 pound thickly sliced bacon (cut into 1/2-inch dice)
• 3 large leeks, white and tender green parts only (thinly sliced)
• 1 teaspoon chopped thyme leaves
• Salt and freshly ground white pepper
• 8 ounces cave-aged Gruyère cheese (shredded)
• 4 large eggs
• 2 large egg yolks
• 2 ½ cups heavy cream (or half-and-half)

Directions

Step 1

In a food processor, pulse the 2 1/2 cups of flour with the salt. Add the butter and pulse until it is the size of small peas. Add the egg yolk and ice water and pulse until the pastry is moistened. Turn the pastry out onto a floured work surface and knead 2 or 3 times, just until smooth. Pat the pastry into 2 disks, wrap in plastic and refrigerate until firm, about 20 minutes.

Step 2

Preheat the oven to 375°. On a floured surface, roll 1 disk of the pastry to a 12-inch round. Ease the pastry into a 10-inch fluted tart pan with a removable bottom without stretching. Trim the excess and use it to patch any holes. Refrigerate the tart shell for 10 minutes. Repeat with the remaining pastry.

Step 3

Line the tart shells with foil and fill with pie weights or dried beans. Bake the tart shells for 30 minutes, just until dry. Remove the foil and pie weights and bake the crusts for about 15 minutes longer, until they are dry and golden. Transfer the tart pans to 2 sturdy baking sheets.

Step 4

In a large skillet, cook the bacon over moderately high heat, stirring, until browned and crisp, about 7 minutes. Drain the bacon, leaving 1 tablespoon of the fat in the pan. Add the leeks and thyme to the skillet, season with salt and white pepper and cook over moderate heat, stirring occasionally, until the leeks are softened but not browned, about 5 minutes. Transfer to a bowl and let cool. Stir in the bacon and cheese.

Step 5

Divide the bacon-and-leek filling between the tart shells. In a bowl, whisk the eggs with the egg yolks and heavy cream. Season lightly with salt and white pepper. Pour the custard into the tart shells and bake for about 30 minutes, rotating the sheet halfway through for even baking, until puffed and lightly browned. Transfer the quiches to a rack and let cool for 15 minutes. Remove the rings, cut the quiches into wedges and serve.

Ingredients:

• 3 tablespoons toasted wheat germ
• 1 tablespoon yellow mustard seeds, crushed
• Four 6-ounce skinless salmon fillets
• Salt and freshly ground pepper
• 2 1/2 tablespoons Dijon mustard
• 1 1/2 teaspoons dry mustard
• 1 tablespoon canola oil

Directions

Step 1

In a shallow dish, combine the wheat germ and mustard seeds. Season the salmon fillets with salt and pepper. In a bowl, blend the Dijon mustard with the dry mustard and spread it over the skinned side of the fillets. Dip the mustard side of the fillets in the wheat germ mixture until thickly coated.

Step 2

In a nonstick skillet, heat the oil until shimmering. Add the fillets, crust side down, and cook over moderately high heat until browned and crisp, 3 minutes. Turn the fillets and cook over moderate heat until barely cooked in the center, 3 minutes longer. Transfer the salmon to plates and serve crust side up.

Ingredients:

• 2 cups basil leaves
• 1/4 cup salted roasted almonds
• 1 garlic clove
• 1/2 cup extra-virgin olive oil, plus more for brushing
• 1/4 cup grated Pecorino-Romano cheese
• Salt
• Freshly ground pepper
• 1 pound ground beef chuck
• 1 pound ground beef sirloin
• 8 ounces fresh mozzarella, cut into 6 slices
• 6 brioche hamburger buns, split
• 2 tomatoes, sliced

Directions

Step 1

In a food processor, combine the basil with the almonds and garlic and pulse until the almonds are finely chopped. Add the 1/2 cup of olive oil and process to a paste. Add the grated Pecorino and pulse to combine. Season the pesto with salt and pepper. You should have about 1 cup.

Step 2

Transfer 1/4 cup of the pesto to a bowl. Add the ground chuck and ground sirloin and a pinch of salt and gently knead to blend. Form the mixture into six 4-inch patties, about 3/4 inch thick. Brush the burger patties lightly with olive oil.

Step 3

Light a grill and oil the grates. Grill the burgers over moderately high heat for 3 minutes. Flip the burgers, top them with the mozzarella slices and close the grill. Cook for 3 minutes longer for medium-rare burgers. Grill the buns until lightly toasted, then spread some of the pesto on the bottoms. Top with the burgers, the tomatoes and the remaining pesto. Close the burgers and serve right away.