Wednesday, October 16, 2013



This open faced sandwich was created by the chef at the Brown Hotel many years ago. It has been one of the most ordered and copied recipes in Louisville.  Many restaurants now have a version on their menu.
My family always went to the Oak Room at the Brown Hotel on Sunday and all 6 of us would get a hot brown. It would come bubbling hot from the hot that you had to wait and drool for about 10 minutes until it cooled enough to take a bite!
This is the closest I have been able to come to the original that I remember. The most important ingredients are the real roasted turkey and the sauce. When I make this for a family gathering or a dinner party at the Inn I roast the turkey breast the day before and make the sauce the morning of. Then all you have to do is assemble and broil away.

1 stick butter
1 medium onion, minced
1/2 cup all purpose flour
4 cups hot milk
1 teaspoon salt
1/4 teaspoon red pepper
dash of nutmeg
4 egg yolks, slightly beaten
1 cup heavy cream
1 cup grated Parmesan cheese
8 slices quality white bread with crusted trimmed off, toasted
1 turkey breast, roasted and sliced
extra Parmesan cheese for sprinkling
8 slices of quality bacon, cooked thoroughly but not quite crisp

Melt the butter in a large saucepan, add the onions and saute until opaque. Stir in the flour and blend using a wire whisk. Slowly add the hot milk and continue to whisk until blended and smooth. Continue to simmer and stir the sauce until the sauce thickens...about 20 minutes. Stir in the salt, pepper and nutmeg and cool.

While the sauce is cooling blend the egg yolks and cream. Add a little of the cooled sauce to the egg mixture and blend.  Then add the egg mixture to the rest of the sauce and stir to blend. Add the Parmesan cheese and stir again. This can be made the day before or the morning of and refrigerated.

To assemble the sandwiches, place one slice of toast in the center of an oven proof serving dish.  Top with turkey slices to cover. Cover completely with the sauce and sprinkle some of the remaining Parmesan cheese over the sauce. Repeat this process with three additional plates.

Broil all three in a 400 degree oven until bubbly,  golden brown.  Cut a second slice of toasted bread and place diagonally on each plate. Crisscross two slices of  warmed bacon over each dish.

Thursday, June 13, 2013



This recipe came to me from one of my guests. She was here visiting for a family reunion and asked if she could use my kitchen to bake something for the reunion.  While it was cooking the aroma wafted through the whole house and soon the other guests and myself were asking for the recipe.
It is so easy and such a showpiece...and good too!

1 1/2 pound Gruyere cheese, grated
12 ounces cream cheese, softened
6 eggs, at room temperature
1/2 cup heavy cream
1/4 cup white wine

Mix all ingredients in a food processor. Pour into a large casserole dish - with some room for expansion as this will rise.
Bake 1 hour at 350 degree preheated oven. If it is not set in the middle then give it a little more time.
Serve warm with french bread, crackers or blue corn chips.

Wednesday, April 17, 2013



I just attended a class on Derby entertaining with Bourbon at the Moonshine University at the Distilled Spirits Epicenter in downtown Louisville. There is a class held on the second Saturday of each month at the center. Each class has a special Bourbon theme and guest speaker and some hors- doeuvres. Topics include bourbon history, legends and lesser known stories. Guests tour the distillery and sample some featured bourbons.
Last weeks class featured hints on creating the perfect Derby party and lessons on how to produce some special Bourbon cocktails. They promise to expand your knowledge of bourbon and offer a fun experience. The last class was so much fun the two hour time frame ran on to three hours and not a person left early.
Best to make a reservation. The cost is $29. Call 502-301-8126 or check the website at

Upcoming classes:

May 11 Artisan Exchange - Find your taste for artisan selections
June 8 Kentucky Bourbon Trail - Tour the Brands of the Trail
July 13 Cooking with Bourbon - Bourbon through the culinary experience
August 10 Proof of Age - Take your Bourbon IQ to the next level

Tuesday, February 5, 2013


 Bourbon Hot Toddy

This drink is the perfect antidote to cold winter days. If you have bourbon, honey and lemon on hand then you can fix this in no time.
You will need:
2 tablespoons honey
2 tablespoons fresh lemon juice
8 tablespoons bourbon
2 lemon peel slices

Just heat the water to boiling. Stir in your honey and  lemon and then add the bourbon. Pour into two glasses and garnish with a lemon peel slices.