Recipe | The Kentucky Hot Brown

Saturday, May 4, 2013 -- Kentucky Derby

The first Saturday in May is always a benchmark of sorts for me. I've rarely not celebrated it. The Kentucky Derby embodies so much of what I love: flowers, pretty dresses, gorgeous and outrageous hats, finger foods, gentile manners, china, warm weather (generally) ... the south. Spring has finally come. Oh yes ... and the horses are pretty incredible as well.

Every year we have a different assortment of food, depending on the schedule that day. This year, I'll be making the original Hot Brown Signature Sandwich.

Kentucky Hot Browns are as synonymous with the Kentucky Derby as Mint Juleps themselves. But this year ... I want the authentic Hot Brown.

The Brown Hotel developed this trademark sandwich back in the 1920's when more than 1,200 people would attend their dinner dances. In the wee hours of the morning, tired of dancing and needing refreshment, Executive Chef Fred Schmidt created this one of a kind, enduring recipe that would become a standard at Kentucky Derby parties.

 

The Legendary Hot Brown Recipe

Ingredients (Makes Two Hot Browns):

2 oz. Whole Butter
2 oz. All Purpose Flour
16 oz. Heavy Cream
1/2 Cup Pecorino Romano Cheese, Plus 1 Tablespoon for Garnish
Salt & Pepper to Taste
14 oz. Sliced Roasted Turkey Breast
2 Slices of Texas Toast (Crust Trimmed)
4 slices of Crispy Bacon
2 Roma Tomatoes, Sliced in Half
Paprika
Parsley

In a two-quart saucepan, melt butter and slowly whisk in flour until combined and forms a thick paste (roux). Continue to cook roux for two minutes over medium-low heat, stirring frequently. Whisk heavy cream into the roux and cook over medium heat until the cream begins to simmer, about 2-3 minutes. Remove sauce from heat and slowly whisk in Pecorino Romano cheese until the Mornay sauce is smooth. Add salt and pepper to taste.

For each Hot Brown, place one slice of toast in an oven safe dish and cover with 7 ounces of turkey. Take the two halves of Roma tomato and set them alongside the base of turkey and toast. Next, pour one half of the Mornay sauce to completely cover the dish. Sprinkle with additional Pecorino Romano cheese. Place entire dish under a broiler until cheese begins to brown and bubble. Remove from broiler, cross two pieces of crispy bacon on top, sprinkle with paprika and parsley, and serve immediately.

Source: The Brown Hotel

Great Cup of Coffee? 5 Mistakes to Avoid

Here in the Pacific Northwest, presumably, we know our coffee. And we know cold, drizzly mornings, just like the one I'm looking at outside my kitchen window. And there is truly nothing better than a perfect cup on a day like today.

Me. I'm not a great coffee maker. In fact, I have given up. But, I know where to find a great one and that has sufficed. But lately, my caffeine craving is extending beyond my regular-like-clockwork morning latte. I want coffee in the afternoon too. Let me rephrase. I need one.

My husband is a great coffee maker and when I've offered to make it for him, he lovingly refuses. Problem, he is not home during daylight hours.

An article caught my eye this morning while sipping my frothy, warm latte. "5 Worst Mistakes to Avoid When Making Your Morning Coffee." To be honest, it caught my eye because my mother forwarded it to me. I guess they don't like my coffee attempts either. Hint. Hint.

Here are the mistakes we commonly make with every brew according to Major Cohen, project manager at Starbucks.

1. Using tap or unfiltered water. (Cold, filtered water is the best).
   
   
2. Storing coffee beans in the freezer. (Guilty). It draws moisture and reduces flavor. He asks, "Would you put fresh fish in the freezer?" Well ... I'll not answer that either.
   
   
3. Wrong Measurement: Not using enough coffee per cup.  General rule of thumb: 2 rounded tablespoons per 6 ounces of water. If you don't use enough, the brew will be bitter and watery. If you require weaker coffee, add water to your cup instead of using less coffee beans.
   
   
4. Using the wrong grind. Follow the directions of your coffee machine, whether it be a French Press, espresso machine or average coffee maker. Using the wrong grind will either block the water into your coffee or allow it to run more freely than it should.
   
   
5. Using too much coffee. More is better right? Wrong, says Cohen. Too much coffee will result in under-extration. The result? It will be stronger but also very, very bitter.

You know, who couldn't use a second cup in the morning? I'm off to try these tips after I retrieve my coffee beans from the freezer.

Enjoy your day.

Recipe | Carrot Raisin Spice Cookies

I sometimes crave carrot cake. I'm not sure if it's the moistness of that decadent dessert or the spices and flavorings. But it was cookie making day at my house and yes, I had a craving. These cookies, similar to an oatmeal raisin cookie, are perfect for the brown bag lunches that come out of your kitchen, but the spices will remind you of a succulent carrot cake.

Enjoy.

Carrot Raisin Spice Cookies

Ingredients

1 cup butter, softened to room temperature
1 cup packed brown sugar
1/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups flour
1 cup old fashioned oats
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 cup shredded carrots
1/2 cup chopped walnuts
1/2 cup raisins

Directions

Preheat oven to 350 degrees.

In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Add the flour, and next 11 ingredients. Mix until just combined.

Drop cookie dough by rounded teaspoons onto baking sheet lined with parchment. Bake for 12-14 minutes, depending on the size of your cookie, or until golden brown around the edges.

Remove to wire rack to cool.

Gardening | Herb Topiary

If you visit my kitchen on any given spring, you will find a windowsill full of herb seedlings. It's a perpetual indulgence.

I have another secret passion ... topiaries. When my husband and I built our first home, all I could think about was how soon I could purchase two matching topiaries to flank the front door. It was a craze back then ... but I still love them, dearly I might add.

Going through some of my notes on gardening big in small spaces this afternoon, I came across an article from Southern Living that I couldn't resist sharing. Imagine ... I can't wait to get started.



Plant an Herb Container Garden
Grow big flavor in small spaces by planting your favorite herbs in a topiary container garden.
by Rebecca Bull Reed


Update a container with the elegant twist of an herb topiary. Plant it in a galvanized pail combined with single herbs in tiny terra-cotta pots. Not only will the display be party-ready, but also you'll have fresh herbs at your fingertips.

To get this look, gardener James Cramer of Keedysville, Maryland, combined three kinds of basil with sages, thyme, and oregano. Moist, well-drained soil and six to eight hours of full sun are key to keeping these herbs happy in pots. To ensure roots have good drainage, punch three to five holes in the bottom of the bucket using a large nail and hammer. Fill the bucket with premoistened potting soil, mixing in a couple of handfuls of compost, and then plant, positioning the tallest basil first. Feed twice a month with Bonnie Herb & Vegetable Plant Food. Once temperatures are between 80 and 90 degrees, basil will grow fast, so don't be shy about snipping, sharing, and using your bountiful harvest.

Creating a Basil Topiary
While topiaries often consist of clipped boxwood and holly, you can also use one of the South's favorite herbs trimmed in a standard lollipop shape.

Look for basil selections that have smaller leaves and tight or upright forms, such as 'Boxwood,' 'Greek Columnar,' and 'Pesto Perpetuo. Normally, compact and bushy specimens are preferred, but for topiaries, leggy is best, as you'll get a head start on your form.

Remove soil from one side of each root-ball, and place plants close together in the center of the bucket. Tie stems together in three spots with twine. Use sharp snips to remove lower leaves. Shape the top into a ball with clippers.

April 2013 Southern Living Magazine Issue
Photo: Helen Norman

Recipe | Flaky Buttermilk Biscuits

Flaky Buttermilk Biscuits
These tender, old-fashioned biscuits are low in fat and flavored with buttermilk, butter, and a bit of honey. From Cooking Light, these biscuits are a family favorite.

Ingredients

9 ounces all-purpose flour (about 2 cups)
2 1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons chilled butter, cut into small pieces
3/4 cup fat-free buttermilk
3 tablespoons honey

Preparation

1. Preheat oven to 400°.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill 10 minutes.

3. Combine buttermilk and honey, stirring with a whisk until well blended. Add buttermilk mixture to flour mixture; stir just until moist.

4. Turn dough out onto a lightly floured surface; knead lightly 4 times. Roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope). Re-roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness. Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper. Bake at 400° for 12 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.

Spiced Pumpkin Biscuits: Add 1 1/4 teaspoons pumpkin pie spice to flour mixture. Decrease buttermilk to 1/3 cup; add 3/4 cup canned pumpkin to buttermilk mixture. Bake at 400° for 14 minutes. Yield: 14 servings (serving size: 1 biscuit).


CALORIES 122 (32% from fat); FAT 4.3g (sat 2.6g, mono 1.1g, poly 0.2g); PROTEIN 2.3g; CARB 18.9g; FIBER 0.9g; CHOL 11mg; IRON 1.1mg; SODIUM 192mg; CALC 59mg

Maureen Callahan, Cooking Light
NOVEMBER 2008

Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Jan Gautro, Leigh Ann Ross