colleenmomof2
Well-known member
From menu: HEARTH-ROASTED HALIBUT - Wild-caught North Pacific halibut roasted on a cedar plank with grilled asparagus and creamy farro with butternut squash & baby kale
Found this recipe with article about the chef - must answer a question to access the recipe. Toasted farro! Not T&T but will try soon smileys/wink.gif Colleen
California Pizza Kitchen Cedar Plank-Roasted Halibut With Caramelized Squash Farro
1 pound fresh asparagus, trimmed
1 tablespoon extra virgin olive oil
Kosher salt and freshly ground black pepper, to tast
4 cedar grilling planks, soaked in water for 1 to 2 hours
4 tablespoons butter, softened
4 6-ounce halibut fillets, skin removed
2 tablespoons butter
Toasted farro (details below)
1 cup heavy whipping cream
1 cup roasted butternut squash (details below)
1 teaspoon smoked paprika
6 cups baby kale
1/2 cup grated Parmesan cheese
Method for the toasted farro:
Toast 1 cup uncooked farro in a large skillet over medium-high heat, stirring occasionally, until it is aromatic and golden brown (about 5 minutes). Transfer the farro to a medium saucepan. Add 3 cups water and ½ teaspoon salt. Cover the pan, bring it to a boil and reduce the heat to low. Simmer and cook for 20 to 25 minutes. Drain the farro, transfer it to a bowl and set it aside.
Ingredients for the roasted butternut squash:
1 butternut squash (2 pounds), peeled, seeded and cut into ¾-inch cubes
1 tablespoon extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon cracked black pepper
Method for the squash:
Preheat the oven to 450 degrees. In a large bowl, toss the squash with olive oil, salt and pepper. Transfer the squash to a large rimmed baking pan in a single layer. Roast for 20 minutes, stirring occasionally, until the squash is tender but still firm and lightly browned on the edges.
Method for the main dish:
Preheat the oven to 450 degrees. Toss the asparagus with olive oil, season with salt and black pepper, arrange it in a single layer on a large rimmed baking sheet, and roast it on a rack for about 15 minutes. Remove the cedar planks from the water and shake off the excess. Spread 2 tablespoons of softened butter over the tops of the planks, and sprinkle with salt and pepper. Place the halibut fillets on the planks. Spread the remaining 2 tablespoons of softened butter over the fillets, and season with salt and pepper. Roast the halibut on a rack for 10 minutes or until it flakes with a fork. While the asparagus and fish are roasting, melt 2 tablespoons of butter in a large saute pan over medium heat. Add the toasted farro and stir until it is warm (about 1 minute). Add the cream, roasted butternut squash, salt and pepper, paprika and kale. Cook and gently stir for about 1 minute until the kale is wilted. Add the Parmesan and stir for 30 seconds. To serve, divide the squash-farro mixture among four dinner plates, and top each one with asparagus. Remove the halibut from the cedar planks and place them across the asparagus.
https://www.heraldtribune.com/news/20170125/chef-talk-brian-sullivan-of-california-pizza-kitchen
Found this recipe with article about the chef - must answer a question to access the recipe. Toasted farro! Not T&T but will try soon smileys/wink.gif Colleen
California Pizza Kitchen Cedar Plank-Roasted Halibut With Caramelized Squash Farro
1 pound fresh asparagus, trimmed
1 tablespoon extra virgin olive oil
Kosher salt and freshly ground black pepper, to tast
4 cedar grilling planks, soaked in water for 1 to 2 hours
4 tablespoons butter, softened
4 6-ounce halibut fillets, skin removed
2 tablespoons butter
Toasted farro (details below)
1 cup heavy whipping cream
1 cup roasted butternut squash (details below)
1 teaspoon smoked paprika
6 cups baby kale
1/2 cup grated Parmesan cheese
Method for the toasted farro:
Toast 1 cup uncooked farro in a large skillet over medium-high heat, stirring occasionally, until it is aromatic and golden brown (about 5 minutes). Transfer the farro to a medium saucepan. Add 3 cups water and ½ teaspoon salt. Cover the pan, bring it to a boil and reduce the heat to low. Simmer and cook for 20 to 25 minutes. Drain the farro, transfer it to a bowl and set it aside.
Ingredients for the roasted butternut squash:
1 butternut squash (2 pounds), peeled, seeded and cut into ¾-inch cubes
1 tablespoon extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon cracked black pepper
Method for the squash:
Preheat the oven to 450 degrees. In a large bowl, toss the squash with olive oil, salt and pepper. Transfer the squash to a large rimmed baking pan in a single layer. Roast for 20 minutes, stirring occasionally, until the squash is tender but still firm and lightly browned on the edges.
Method for the main dish:
Preheat the oven to 450 degrees. Toss the asparagus with olive oil, season with salt and black pepper, arrange it in a single layer on a large rimmed baking sheet, and roast it on a rack for about 15 minutes. Remove the cedar planks from the water and shake off the excess. Spread 2 tablespoons of softened butter over the tops of the planks, and sprinkle with salt and pepper. Place the halibut fillets on the planks. Spread the remaining 2 tablespoons of softened butter over the fillets, and season with salt and pepper. Roast the halibut on a rack for 10 minutes or until it flakes with a fork. While the asparagus and fish are roasting, melt 2 tablespoons of butter in a large saute pan over medium heat. Add the toasted farro and stir until it is warm (about 1 minute). Add the cream, roasted butternut squash, salt and pepper, paprika and kale. Cook and gently stir for about 1 minute until the kale is wilted. Add the Parmesan and stir for 30 seconds. To serve, divide the squash-farro mixture among four dinner plates, and top each one with asparagus. Remove the halibut from the cedar planks and place them across the asparagus.
https://www.heraldtribune.com/news/20170125/chef-talk-brian-sullivan-of-california-pizza-kitchen