"Recipes from the Chef's Kitchen"

Preparation:
1)   Core and cut tomatoes in half.
2)   Season with salt, pepper and sugar, drizzle with 1 tablespoon olive oil.
3)   Roast in a 300 degree oven until tender (about 20-25 minutes).
4)   Sweat onions and carrots in remaining olive oil until tender.
5)   Then add roasted tomatoes and cover with vegetable stock and slowly simmer
       for 20 minutes.
6)   Purée in a blender and pass through a fine kitchen sieve.
7)   Adjust seasoning to taste and enjoy.
8)   Grill the sandwiches and serve with soup.

Ingredients:
(Serves 4)
1)   Four 8 oz. Stripe Bass Fillets
2)   1 lb. Celery Root
3)   2 oz. Butter
4)   8 Royal Trumpet Mushrooms
5)   4 Sprigs fresh Thyme
6)   6 oz. Extra Virgin Olive Oil
7)   2 Lemons
8)   1 pint Baby Brussels Sprouts
9)   Salt and Pepper

Preparation:
1)   Season the fish with salt and pepper and place a sprig of thyme on the skin.
2)   Sear in a non-stick pan over medium high heat, cooking 3-4 minutes per side
       depending on thickness of fish.
3)   Cut mushrooms in half lengthwise and score with a paring knife.
4)   Sear in a hot pan and season with salt and pepper
5)   Peel and slice celery root into two inch pieces.
6)   Place in heavy bottom pan, cover with cold water with a little salt and simmer
       until tender (about 15 minutes).
7)   Drain and puree in a food processor with the butter.

Ingredients:
(Serves 4 to 6)
1)   1 to 1/2 cups Heavy Cream
2)   3/4 cup Half and Half
3)   1/2 Vanilla Bean (can substitute 1/2 teaspoon Vanilla Extract)
4)   1 Orange Peel
5)   3 oz. Sugar
6)   6 oz. Egg Yolks
7)   1 oz. additional Sugar

Preparation:
1)   Combine first five ingredients in a heavy bottom pot and bring to a simmer.
2)   Remove from heat and let steep for 15 minutes.
3)   Temper the yolks with half the cream mixture, then pass through a fine
       kitchen sieve.
4)   Pour equal amounts into ceramic ramekins and bake in a water bath at 325
       degrees for 25 minutes.
5)   Let them chill in refrigerator then top with sugar and “burn” under a broiler
       or with a kitchen torch.