Sarasotas Chicken And Dumplings With Artichokes Leeks Food

SARASOTA'S CHICKEN, ARTICHOKE AND SHRIMP CASSEROLE

Steps:

• Casserole -- Use 1/2 tablespoon to grease a 11x13" casserole dish or one similar in size or even a bit smaller. Add the cooked chicken, shrimp, and artichokes and set to the side.
• Mushrooms and Sauce -- In a large saute pan, add 1/2 tablespoon butter and bring to medium heat. Add the mushrooms, onion and scallions and cook 3-4 minutes until the vegetables begin to soften.
• Then in the same sauce pan, add in the butter for the sauce and melt on medium heat. Then stir in the flour mixing well to combine. Slowly add in the sherry, worcestershire sauce and the half and half or light cream whisking or stirring as you add the liquid until you get a smooth sauce. Check for seasoning, salt and pepper and bring to a light boil. Just medium to medium high heat. The sauce will naturally thicken. You want the consistency like gravy. If necessary, you can add a bit more cream if it is too thick, but it should be just about right.
• Casserole -- Top the casserole with the parmesan cheese and the paprika and bake in a 350 degree oven on the middle shelf for 30-45 minutes until bubbly and golden brown. Uncovered. Remove, cover with foil and let rest 5-10 minutes before serving.
• Bread -- I love to stretch the cost of the dinner out and serve this over grilled slices of baguettes. 1-2 slices per person and NO butter or olive oil required. Just brown under the boiler and top with the casserole. Makes a perfect dish.
• Serve -- A nice salad is perfect with this. ENJOY!

ROAST JERUSALEM ARTICHOKES & LEEKS WITH CRèME FRAîCHE, SHAVED GOUDA & HAZELNUTS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Halve any fatter artichokes lengthways and put all of them in a roasting tin in which they can lie in a single layer. Season and toss with half the olive oil. Turn everything over with your hands and roast for about 30 mins.
• Toss the leeks in the rest of the oil and season. Add to the tin and cook for a final 15-20 mins. The leeks should be tender and the artichokes completely soft.
• Mix together the crème fraîche and the buttermilk or milk. Set aside.
• To make the dressing, beat all the ingredients together with a fork. Season. Taste, as you might want to adjust the sweetness or acidity.
• Toss the Treviso lettuce or chicory with the dressing. Put the roast vegetables on a serving platter or shallow dish, scatter the Treviso or chicory over, then spoon on the crème fraîche mixture (or serve it on the side). Scatter over the hazelnuts and cheese, and serve.

SPRING STEW WITH ARTICHOKE DUMPLINGS

Steps:

• Put the chicken into a large pot. Add chicken broth. Bring to a boil. Lower heat and simmer for 30 minutes.
• To make the dumplings, combine the artichoke hearts, one egg white, butter and milk in a food processor until smooth. Combine flour and baking powder. Add to the artichoke mixture, processing briefly to combine. Add the bread crumbs, lemon rind, scallion, mint leaves, salt and pepper. Set aside.
• Remove chicken from pot, remove skin and cut into 6 pieces. Set aside. Skim the fat from the chicken broth, and pour into a saucepan. Bring the broth to a boil, add leeks and carrots, salt, pepper and thyme leaves. Lower the heat and simmer until tender, about 3 minutes. Add the sugar snap peas and continue simmering until all the vegetables are tender, about an additional 3 minutes. Take the vegetables out with a slotted spoon and set aside.
• Whisk the other egg white into a stiff peak. Transfer the artichoke mixture into a large bowl. Using a spatula, fold in the egg white. Form the artichoke mixture into small balls. Drop teaspoonfuls of artichoke mixture into simmering broth. Poach for about 5 minutes on each side. Remove from heat.
• To serve: divide the chicken and vegetables between 4 warm bowls. Use a slotted spoon to gently lift the dumplings into each bowl. Ladle broth on top. Garnish with minced parsley and serve.

LEEK & GLOBE ARTICHOKE PIE

Steps:

• Heat the olive oil in a heavy-bottomed pan and add the leeks and onion. Season and cook over a medium heat until the leeks and onion are soft, stirring frequently. Add the garlic and cook for another 2 mins. Make sure that the mixture isn't too 'wet' or it will make your pie soggy. If it is, turn the heat up to cook off the excess moisture. Add the artichoke, then set aside to cool.
• Mix together the ricotta, parmesan, egg and herbs together in a large bowl, then tip in the cooled vegetables. Season and mix with a fork.
• Clear a big space on your work surface or kitchen table - you're going to construct a pastry that is one metre wide. Take one piece of filo, put it on the work surface with the long side facing you and brush it with butter. Put two more pieces on top, brushing each one with butter. Now do the same again with three layers, overlapping the previous sheets to the left side by about 3cm. Keep doing this until you have one metre of overlapping buttered pastry sheets.
• Heat the oven to 220C/200C fan/gas 7 and put in a baking sheet to warm up. Spoon the filling in a thin layer onto the pastry, about 2.5cm from the edge. Keep going until you have filled the entire length. Carefully roll this up, working from the edge nearest you, until you have a long sausage shape. You need to be firm, but don't roll too tightly or the filo will split. You should have a couple of unused sheets of filo left, so use these to patch things up, if you need to.
• Working from one end of the sausage shape, coil the pastry, then carefully transfer onto a baking sheet (about the same size as the one warming in the oven).
• Brush the pie with butter, sprinkle over the sesame seeds, then slide the baking sheet onto the one that's already in the oven (this helps to ensure even cooking). Bake for 30-35 mins, or until golden. Leave the pie to cool a little before eating.