Directions

Slice the jalapeño and place in a bowl. Add the red onion, sprinkle with kosher salt and toss together, then set aside.

In a small sauce pot, combine the vinegar and water and bring to a boil. Once boiling, pour pickling liquid over the bowl of chilis and onion. Set aside to cool for 30 minutes.

Meanwhile, slice the fish into 1/4-inch slices and arrange on a plate. Season each slice of fish with a few grains of fleur de sel, to taste.

Slice the kumquats thinly, picking out and disgarding any seeds, and place a few on each slice of fish. Add 1 or 2 pickled chilis to each piece of fish, along with abit of pickled minced onion.

Thinly slice, or chiffonade, the mint by stacking the leaves and sprinkle the mint over the entire dish. Squeeze a wedge of lemon on the fish. Drizzle a fine stream of good olive oil and serve immediately.

Directions

Prepare the polenta: Brush an 8x8 inch glass baking dish lightly with oil. Bring water and salt to a boil in a heavy bottomed, medium-sized saucepan set over medium heat. Add the polenta and whisk to break up any clumps. Lower the heat. Let the mixture simmer about 3 minutes, stirring often. Alternate the stirring between both a whisk to prevent clumps and a flat-bottomed wooden spoon to keep the polenta from sticking and burning, until thickened. If not using instant polenta more cooking (up to 10 minutes may be needed).

Remove the pan from the heat and add the cream and Parmesan cheese, whisking to mix well. Scrape the polenta into the prepared baking dish. Spread as evenly and smoothly as possible. Let cool about 10 minutes, then refrigerate, uncovered, until chilled and firm.

Prepare the topping: Julienne the oil-packed sun-dried tomatoes into thin strips. Add them, along wth the mint or basil, balsamic and black pepper to a small bowl. Mix well.

Assemble: About an hour before servings, set a cutting board or very flat plate that's larger than the baking dish upside down on top of the baking dish. Hold the cutting board or plate and baking dish firmly together in front of you. Quickly invert both the cutting board or plate and baking dish in one confident motion, letting the polenta fall onto the plate in one piece. Trim the edges for neatness, and cut the polenta into 36 similarly sized pieces, laying them onto a serving plate. Garnish each square with some of the sun-dried tomato topping. Allow to come to room temperature and serve.

Directions

Wash, peel, core and finely chop the pears into 1/8-inch dice

Add the pears, sugar, salt, pepper, coconut vinegar and water to a medium bowl. Whisk to incorporate.

Serve immediately with freshly shucked oysters.

Directions

Make the pastry: In a food processor, pulse the flour and 1/4 teaspoon salt until combined. Add the butter and process until the mixture forms coarse crumbs. Add the ice water, 1 tablespoon at a time, until the mixture begins to come together. Transfer the dough to a floured surface and form into a disc, about 1-inch thick. Wrap in plastic and refrigerate at least 30 minutes. To make the tart shell, remove the dough from the refrigerator and allow to soften for a few moments. Roll into an 11-inch round. Fit the dough into a 9-inch fluted tart tin with a removable bottom, pressing the dough into the sides of the pan. Run the rolling pin over the top of the pan to trim away the excess. Refrigerate at least 30 minutes. Adjust the rack of the oven to the middle position. Preheat to 375 degrees F. Remove the crust from the refrigerator and prick the bottom of the pastry all over with a fork. Line the bottom with a parchment round and fill with weights or beans. Bake for 20 minutes. Remove the weights and paper and bake an additional 7 to 10 minutes, until golden. Transfer to a wire rack to cool completely. Make the filling: In a medium bowl, whisk together the Snofrisk, sour bream, honey and remaining teaspoon of salt. Use a rubber spatula to smooth the mixture evenly over the cooled crust. Arrange the figs, cut sides up, in concentric circles on top. Make the reduction: Combine vinegar and sugar in a small non-reactive saucepan. Cook, stirring occasionally, over medium heat until mixture is the consistency of honey and reduced to about 1/3 cup, about 25 minutes. Let cool completely. To serve: Slice the tart into 8 pieces and drizzle each with about 1 tablespoon of the reduction sauce.