Charred eggy bread with strawberries and honey

Chicken and the egg - wich comes first? That is our cooking theme for this week at IHCC. It really is an age old question! And in my eyes whe probably will never now the real answer to that question. Whe can only presume, like the other age old questions of al exsistance on earth. Every religion at least thinks to now the answers, but there are more books then i can count on this particulair subject. In all the simple things i do know the eggs first and then is the chicken...But where they really came from, i don't want to know because it will drive me grazy;)

recipe can be found here
serves: 4

ingredients

• 2 eggs, preferably free-range or organic, beaten
• 50ml full-fat milk
• a good dash of limoncello
• 4 thick slices of stale sourdough or Italian bread
• 2 tablespoons caster sugar, plus a little extra
• 250g strawberries, halved
• 200g ricotta, sliced or crumbled
• runny honey
• grated lemon zest, to serve

method
Mix the beaten egg with the milk and a dash of limoncello in a shallow dish. Dip the bread slices into the mixture and shake off the excess. Sprinkle the slices with the caster sugar then cook on the barbecue for a couple of minutes on each side until golden.

Dust the strawberries with caster sugar and grill them really quickly, just until the sugar on the outside of them browns. Top the warm bread with ricotta and the grilled strawberries.

Drizzle with honey and decorate with lemon zest.

Notes: I did'nt used the barbecue but a grillpan one the stove and that worked just fine to make the bread. Left out the lemon zest(did'nt had any at home), but used a bigger splash of limoncello to compensade for that. All the flavours where amazing together, real threat! Great as a dessert after a barbecue or just for lunch.

Croissant Panini for IHCC

It's our last month cooking with Giada de Laurentiis at I Heart Cooking clubs, though i've been missing out on the fun the last couple of months. I am back again this week. Can't waith to hear who whe will be cooking up the next six months, because it's voting time. I hope it will be Jamie...


recipe from the foodnetwork
courtesy of Giada de Laurentiis

Ingredients
4 croissants, sliced in 1/2 lengthwise
4 ounces smoked Gouda, grated (about 1 1/3 cups)
8 teaspoons grated Parmesan
4 ounces Genoa salami (about 24 slices)
5 ounces arugula


Directions
Heat a panini grill. Divide 1-ounce (1/3 cup) smoked Gouda between 1 top and 1 bottom of a croissant. Sprinkle each half with 1 teaspoon Parmesan. Top each side with about 3 slices of Genoa salami (about 1 ounce of salami per sandwich, total.) Top 1 half of the sandwich with a small handful of arugula. Close the sandwich and continue with the remaining sandwiches. Grill the panini until the cheese melts, about 3 to 4 minutes.

Cut each sandwich into thirds. Place the remaining arugula on a serving platter. Place the warm sandwich slices on the arugula. Serve hot.

Ceasar Club Sandwich

(adapted from the foodnetwork)

Ingredients

2 split (1 whole) chicken breasts, bone in, skin on
Good olive oil
Kosher salt
Freshly ground black pepper
4 ounces thinly sliced pancetta
1 large garlic clove, chopped
2 tablespoons chopped fresh flat-leaf parsley
1 1/2 teaspoons anchovy paste
1 teaspoons Dijon mustard
1 1/2 tablespoons freshly squeezed lemon juice
1/2 cup good mayonnaise
1 large ciabatta bread
2 ounces baby arugula, washed and spun dry
12 sun-dried tomatoes, in oil
2 to 3 ounces Parmesan, shaved



Directions

Preheat the oven to 350 degrees F.
Place the chicken breasts on a sheet pan skin side up. Rub the chicken with olive oil and sprinkle with salt and pepper. Roast for 35 to 40 minutes, until cooked through. Cool slightly, discard the skin and bones, and slice the meat thickly. Set aside.

Meanwhile, place the pancetta on another sheet pan in a single layer. Roast for 10 to 15 minutes, until crisp. Set aside to drain on paper towels.
Place the garlic and parsley in the bowl of a food processor fitted with a steel blade and process until minced. Add the anchovy paste, mustard, lemon juice, and mayonnaise and process again to make a smooth dressing. (Refrigerate the Caesar dressing if not using it immediately.)

Slice the ciabatta in half horizontally and separate the top from the bottom. Toast the bread in the oven, cut side up, for 5 to 7 minutes; cool slightly. Spread the cut sides of each piece with the Caesar dressing. Place half the arugula on the bottom piece of bread and then layer in order: the sun-dried tomatoes, shaved Parmesan, crispy pancetta, and sliced chicken. Sprinkle with salt and pepper and finish with another layer of arugula. Place the top slice of ciabatta on top and cut in thirds crosswise. Serve at room temperature.