celery root and apple bisque

1 Pound – Celery Root (Also known as Celeriac) Medium Cubes
3 Apples (Any Variety) – Peeled, Cored and Sliced
1 Large Onion – Chopped
2 Cloves Garlic – Chopped
1 Cup of Water
1 Quart – Half and Half
1 Pint - Heavy Cream
Salt – To taste
Pepper- To taste
1 teaspoon – Dried Thyme
3 tablespoons – Cooking oil (vegetable or olive)

Method:
In a medium sized stock pot heat oil. When oil is warm add garlic and onions and lower heat to medium. Cover with lid to keep moisture in. When onions are translucent, add celery root and cover again. Let cook till celery root is semi tender. Add apples and thyme. Cover and let cook for 5 minutes and then add water and half/half.

Let the soup simmer, covered for 30 minutes or until celery root falls apart. Take soup and puree in a blender until totally smooth. Add water to soup if it is too thick. Strain soup through a mesh strainer and return to the pot on the stove.

Add heavy cream and reduce till soup can coat the back of a spoon. Season the soup with salt and pepper to taste. (Can be made 1 day ahead)

chocolate Mousse

2 Pounds - Chocolate (Semi-sweet chips preferred, reserve some for garnish)
¼ Pound – Butter (Unsalted)
½ Cup – Sugar
3 whole eggs
1 Pint – Heavy Cream

Method:
Chill a large bowl in freezer. In a double boiler over low heat, melt chocolate, butter and liquor. In two separate bowls separate eggs into yolks and whites. Add ¼ cup of sugar to each bowl and whisk the yolks till triple in size. Beat whites till they form soft peaks. Take chilled bowl and add heavy cream, whisk till medium peaks.

Take melted chocolate mix and fold slowly into yolk mixture. When totally incorporated, fold yolks into egg white mixture till totally incorporated. Fold mixture into whipped cream in 3 separate additions.

When mousse is thoroughly mixed, place in containers, glasses or bowl and garnish with chopped chocolate.

Pan Seared Tenderloin Steaks

2- 8oz Tenderloin Steaks (Filet Mignion)
Salt
Pepper
Dried Thyme

Method:
On a large plate, place tenderloins and season both sides with salt, pepper and dried thyme. Let stand at room temperature.

Mushroom Pan Sauce

¼ Cup – Onion, Small Dice
1 Clove – Garlic, Small Dice
1 Cup – Mushrooms, Quartered (Can be any mushroom or gourmet mushroom mix)
3 Cups – Beef Stock (Unsalted preferred)
2 Tablespoons – Unsalted Butter
4 Tablespoons – Cooking Oil
Salt
Pepper

Method:
Pre-heat oven to 350.Heat a skillet over high heat and add a small amount of oil to the pan. Sear the tenderloins on both sides, just to add color and lock in juices. Place steaks on a baking sheet and finish in the oven to desired doneness.

In pan, add garlic, onion and mushrooms and cook till tender. Add beef stock and scrape bottom of pan to release bits. Reduce stock by half, just enough to coat the back of a spoon. Remove from heat and swirl in butter. Season to taste with salt and pepper.

Garlic Infused Mashed Potatoes

4 - Large Yukon Gold Potatoes
4 -Cloves Garlic
¼ Pound of butter (preferably unsalted)
1 ½ cups Heavy Cream
Salt – To taste
Pepper – To taste

Method:
In a small sauce pan warm heavy cream, butter and garlic over low heat. In another pot add unpeeled Yukon Gold potatoes and cover with cold water. Add a dash of salt to the water and bring to a boil. Boil potatoes till fork tender. Remove from heat and strain.

Place potatoes back in pot and mash over low heat to release excess moisture. Strain garlic from cream mixture and mash with potatoes. Add cream mixture to potatoes in 3 separate additions and blend till potatoes are moist but not too runny. Season to taste with salt and pepper.