Mushroom Stock and Nage Yield: 2 cups; 4 servings 6 cups chicken stock, store-bought or homemade (page 253) 1½ pounds button mushrooms 1 carrot, chopped 1 onion, chopped 2 celery ribs, chopped 3 garlic cloves 2 bay leaves ½ teaspoon dried thyme ½ teaspoon dried rosemary ¼ cup (½ stick) unsalted butter 1 tablespoon fresh rosemary 1 tablespoon chopped fresh parsley 1. Combine the chicken stock, vegetables, garlic, and dried herbs in a 4-quart saucepot and bring to boil. 2. Lower the heat to medium-low and simmer for about 2 hours or until the liquid has reduced by half. 3. Strain the liquid through a sieve or colander, discard the solids, and return the stock to the pot. Continue to reduce the strained stock over medium-low heat until you have about 2 cups. 4. You will finish the sauce with the butter and fresh herbs when your halibut is in the oven.
Wilted Spinach 1 tablespoon unsalted butter 1 pound spinach, washed ½ teaspoon kosher salt 1. Place a wire rack on a baking sheet to drain the spinach once it is cooked. 2. Heat the butter in a 6-quart saucepot over medium-high heat. This might seem like a large pot for 1 pound of spinach, but if you use a smaller one, it will steam, not wilt. 3. Once the butter has stopped bubbling and has begun to brown, add all the spinach at once, season with the salt, and, using tongs or a spoon, immediately start stirring the spinach. You should expect the spinach to pop and crackle a bit as the moisture is released into the hot butter. Keep stirring the spinach until the leaves are just beginning to wilt, then quickly transfer it onto the wire rack to drain