The Whitney's roasted pumpkin bisque & chicken apple frisee sala - DC News FOX 5 DC WTTG

The Whitney's roasted pumpkin bisque & chicken apple frisee salad

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(WJBK) -

Get these recipes courtesy of chef David Duey from The Whitney in Detroit. Learn more about their Halloween dinner at http://www.thewhitney.com/.

The Whitney Roasted Pumpkin Bisque
Serves 6

Ingredients
2 tablespoons unsalted butter
2 garlic cloves, chopped
2 leeks, sliced and rinsed
1 celery stalk, diced
1 small onion, diced
3 ½ cups fresh  diced, peeled pumpkin
1 bay leaf
2 sprigs of fresh thyme
2 fresh sage leaves
2 quarts chicken stock
1 tablespoon kosher salt
½ cup brown sugar
3 tablespoons honey
freshly ground black pepper, to taste
3 Tablespoons  dry sherry
[Chef's Note: Tie the bay leaf, thyme sprigs and sage leaves together with buthers twine, or wrap into a sachet using cheesecloth, so that it can be removed easily at the end of the cooking time.]

Equipment
Medium soup pot
Immersion blender or counter top blender

Preparation
In a medium soup pot, melt the butter over medium heat. Add the leeks, garlic, celery and onion. Cover and cook, stirring occasionally, until the onion is translucent, 7 to 10 minutes. Add the pumpkin, herbs and stock, brown sugar, honey and bring to a boil. Season to taste with salt and freshly ground pepper. Reduce the heat to low, cover and cook for 20 minutes, or until the pumpkin is tender and cooked through.
Remove the wrapped herbs . Purée the soup with a handheld immersion blender until no lumps remain. If necessary, pass the soup through a sieve. Return the soup to the pot and add the sherry. Bring the soup back to a simmer. Taste and adjust the seasoning. Serve in warmed soup bowls with croutons or a swirl of cream.

The Whitney Chicken Apple Frisee Salad
Serves 6

Ingredients:
2 heads blond Frisee lettuce washed and air dried
1 English cucumber sliced on long bias cut
2 apples cored with skin on dices
1 small red onion sliced thin
1 btl good quality poppy seed dressing ( I recommend Kens brand dressings)
6ea 6oz boneless skin on chicken breast

Equipment:
Large sauté pan
Med mixing bowl
Roasting pan or sheet tray

Preparation:
Preheat oven to 350 degrees. Heat large non-stick sauté pan on med-high heat.  Season chicken with salt and pepper on each side of breast.  Heat 2 tble olive oil in pan and place breasts skin side down allowing skin to brown completely and get crispy (about 2 min).  Turn breasts and sear flesh side for one min.  Place chicken on sheet tray and cook in oven until eternal temperature of 360 degrees. About 15-20 min.  While chicken is cooking wash and chop Frisee one inch above the core. Slice cucumber, apples and red onions.  In mixing bowl toss Frisee, apples and onions in desired amount of dressing. Reserve cucumbers to garnish the top of salad.  When chicken is done let rest in cool area before slicing on a bias cut to create fan look on top of salad.  Garnish with sliced cucumbers and cracked black pepper. 

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