1Bring a large pot of salted water to a boil. Add the asparagus and blanch for 2 minutes. Using a spider, remove the asparagus from the boiling water to a colander set over the sink. Add the shelled fava beans to the boiling water and blanch for 2 minutes. Using a slotted spoon or a spider, remove the fava beans and add to the colander with the asparagus.
2Fill a small saucepan with about 2 inches of water and set over low heat. Cover with a heat-resistant glass bowl (big enough to hold 2-3 cups of liquid).
3In a medium saucepan set over medium-high heat, combine the shallot, vinegar, and wine. Cook 5-8 minutes or until reduced to about 2 tablespoons.
4Turn off the heat source and allow the shallot mixture to cool slightly, about 2-3 minutes. Over low heat, add the butter three pieces at a time, whisking until almost completely emulsified. Continue until all of the butter has been combined. Stir in the thyme and season with a pinch of sea salt and fresh ground pepper. Taste and adjust seasonings.
Add the sauce to your prepared glass bowl set over the simmering water (this will keep your sauce warm without separating).
5In a large cast-iron skillet set over medium-high heat add 1 tablespoon of extra virgin olive oil to coat. Add the halibut filets and cook for 3 minutes. Gently flip the halibut filets over and cook for 3 minutes. Add the blanched asparagus and fava beans to the skillet, stirring them frequently. Remove the skillet from the heat.
6Plate the halibut filets, asparagus, and fava beans. Pour the sauce over the filets and serve immediately.
Billy Harris visits Chef Joey Campanero at Little Owl, where they make broiled halibut.
Easy Roasted Acorn Squash
Roasted acorn squash couldn't be easier, or more delicious. A little butter, salt, freshly ground pepper, and a sprinkle of brown sugar to emphasize the squash's natural sweetness, plus about an hour in the oven, and you have a gorgeously caramelized side (or main dish, if you stuff the squash), with a pool of glaze in the center of each piece.
French Chocolate Macarons with Chocolate Ganache
No lie: macarons can be fairly finicky to make, in that they might spread into uneven shapes or form dark spots on their tops -- but even if they're not as beautiful as bakery specimens, they will still be delicious. The smooth chocolate ganache filling sandwiches the light, chewy-inside, delicately-crisp-outside chocolate macarons together, for a classic French dessert you shouldn't be afraid to try making.
Behind The Business: Richard Blais
Richard Blais talks to Chowhound about being a TV chef, restaurateur, parent, and cookbook author.
Basic Chocolate Mousse
Simultaneously rich and light, chocolate mousse just requires a little bit of finesse, and the freshest, best-quality ingredients (eggs, chocolate, and cream) you can procure. Be sure to chill your cream very well and get every speck of water out of the bowl and whisk you'll use for the egg whites, then use a light hand when folding in the whipped cream, and you'll have a perfectly fluffy and decadent dessert.