This week, our host Lauren Hooberman talks with comedian, Emily Ogle! As they discuss comedy, cooking and Louisville, Emily whips up a delicious Kentucky Hot Brown! For more of Emily's work go to: @emily_toofly!
Our theme music is Just for Fun courtesy of Ketsa.
TODAY'S RECIPE: KENTUCKY HOT BROWN by Turf Catering Company & Eddie Mars
4 ounces butter
Flour to make a roux (about 6 tablespoons)
3 to 3 1/2 cups milk
1 beaten egg
6 tablespoons grated Parmesan cheese, plus extra for topping
1 ounce whipped cream (optional)
Salt and pepper, to taste
1 cup sauteed mushrooms
1 whole tomato, sliced
Slices roast turkey
8 to 12 slices of toast (may be trimmed)
8 to 12 strips fried bacon
- Melt butter and add enough flour to make a reasonably thick roux (enough to absorb all of the butter). Add milk and 6 tablespoons Parmesan. Add egg to thicken sauce, but do not allow to boil.
- Remove from heat. Fold in whipped cream. Add salt and pepper to taste.
- For each Hot Brown, place 2 slices of toast on a metal (or flameproof) dish. Cover the toast with mushrooms and thinly sliced tomatoes, then cover with a liberal amount of turkey. Pour a generous amount of sauce over the turkey and toast. Sprinkle with additional Parmesan. Place entire dish under a broiler until the sauce is speckled brown and bubbly. Remove from broiler, cross 2 pieces of bacon on top and serve immediately.