There was a Monte Cristo recipe in this months foodnetwork mag...and it's one of Scott's fav sandwiches...so he looked up the recipe online for Bennigans (his fav) and we made them...oh my!
This is the weekend after Thanksgiving and it has been a huge blessing...a surprise. For the first time in quiet a few years, I have been looking forward to the holidays and hoping for them to be joyful...and this Thanksgiving was...at least for me, and I think for most of my family. We cooked together, laughed together, griped a bit, and got over it...and ate wonderful food together. Last night was time for Scott & I to cook together at home and Monte Cristo's were the thing...for the first time too...and they turned out great. We agreed a little room for improvement, but they were great for a first run!
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| we followed this recipe...but did cut off the bread crusts and no tooth picks, but rather wrapped the sammies in saran wrap for 30 min-6 hrs (i think we did about 1.5 hrs) |
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| the batter...we doubled it unnecessarily...but it was great! |
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| the little sammie army, fresh from time wrapped up in the fridge |
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| ready for the batter |
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| our thermometer broke, so we just guessed on the heat...Scott thinks it could have been a little hotter |
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| yum |
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| dusted on one side with a little powdered sugar |
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| we actually did the taters first..and tested the oil temp with bread |
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| bubblin' fries...I am a believer in hot oil, crowded pan...cook till golden and crisp |
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| almost done |
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| the best fries, cut from golden taters, peeled and in a half moon shape |
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| seedless raspberry preserves |
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| Fall Pansies planted...bring me such joy :) |
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