at 984 Barret Ave, Louisville, 40204-2063 United States
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3858 FB users likes Lynn's Paradise Cafe Official, set it to 23 position in Likes Rating for Louisville, Kentucky in Local business category
Happy Derby Week, Louisville!
We thought we'd share our Country Ham Frittata recipe this rainy Wednesday morning. Enjoy! 1 tablespoon Vegetable oil for frying 1 small green bell pepper, chopped 1 small red bell pepper, chopped 1 small white onion, finely chopped 2 cups whole eggs 2 cups heavy whipping cream 1½ cups diced Finchville or other country ham 2 cups grated cheese 1 cup grated Jack or Mozzarella cheese 1 cup fresh spinach, cut into ribbons 2 cups cooked, diced potatoes ½ teaspoon fresh dill weed ½ teaspoon dried thyme ½ teaspoon dried oregano ½ teaspoon garlic powder Hollandaise sauce (optional) Chopped fresh parsley for garnish Chopped fresh chives for garnish Preheat oven to 350°. Heat vegetable oil in skillet. Add green and red peppers and onion and saute until just cooked. Set aside. In large mixing bowl, whisk eggs and cream. Stir in ham and cheeses. Drain liquid from vegetables, combine with spinach and potatoes, and add them to egg mixture. Stir gently. Stir in seasonings. Pour into greased 12x9 inch baking dish, leaving at least one fourth to one half inch for frittata to rise. Cover and bake for 45 to 55 minutes. Shake pan to determine that frittata is firm in center and cooked through. Uncover and bake for 10 minutes to allow top to brown. Let cool in pan for 10 to 15 minutes. Slice into squares and serve topped with Hollandaise sauce if desired. Garnish with chopped fresh parsley and chives. Serves 8 to 10.
Just to quell the rumors… Lynn’s Paradise Café has NOT reopened. Lynn Winter is entertaining buyers and plotting her next big adventure. If the restaurant reopens, it will be under new ownership.
Hosting a Derby or Oaks brunch? Can't go wrong serving delicious Kentucky Hot Browns! Ingredients 1 loaf sourdough bread * 2.5 pounds roasted turkey breast * 4 large tomatoes * 1 pound of bacon * 6 tablespoons salted butter * 1/4 cup of diced onion * 1/2 cup of flour * 1 quart of milk * 1/2 cup of cream * 1 teaspoon of salt * 1 bay leaf * 3 whole cloves * 1 pinch of cayenne pepper * Dash of olive oil * 1/4 cup of sugar * 1/2 cup Pecorino grated * 1 cup grated Swiss (Gruyere or cave-aged Emmentaler) * 1 cup sharp white cheddar cheese For the Mornay sauce: Make the white roux. In a medium saucepan on low heat place butter and diced onions. Sauté until translucent. Add flour and whisk until smooth. Cook the roux until you get a faint nutty aroma. Do not let brown. For the sauce, combine milk, cream, salt and cayenne pepper in a separate saucepan. Tie a bay leaf and cloves in a cheesecloth ball or tea ball. Heat to simmer. Pour in the roux while whisking continuously until the roux begins to thicken. Remove sack or tea ball. When thickened, add 1/4 cup Pecorino, 1/2 cup of Swiss and 1/2 cup of sharp white cheddar cheese. Whisk until cheese is thoroughly incorporated. For the roasted sweet tomato slices: Brush four large firm ripe tomatoes with olive oil. With tongs, hold the tomatoes over flame or roast in oven. When slight color appears, toss in to bowl with 1/4 cup white sugar. Core then slice. For the Kentucky Hot Brown: Cook bacon and set to the side. In a flat-bottomed ovenproof bowl, place one slice of sourdough bread, top with a touch of Mornay Sauce, 6 ounces of turkey breast, sliced roasted tomatoes, two slices of bacon and cover with 4 to 6 ounces of Mornay Sauce. Sprinkle reserved Pecorino and sharp cheddar cheese. Place in oven on 375 degrees for six to 10 minutes or until the cheese starts to brown. Garnish with sweet dried tomato slices and tomato confetti. Serving Size Serves six to eight
Have you spied some busy bees around Lynn’s lately? For the last few months, we’ve been hard at work scrubbing, shining and polishing up Paradise. Lynn is moving on from Paradise and on to her next crazy adventure. She's scouring the universe for the perfect next owner of Lynn's who will not only carry on its legacy but also make it more awesomer! Opportunities abound!
Craving some of our famous Macaroni and Cheese? Make it at home tonight! Macaroni and Cheese Recipe - 2 ounces butter, melted, plus extra for preparing the baking pan - 1 quart evaporated milk - 4 eggs, beaten - 2 tablespoons paprika - 2 teaspoons salt - ½ teaspoon white pepper - 1¼ lbs. shredded extra sharp cheddar cheese (preferably Vermont cheddar) - 1 lb. dry elbow macaroni, cooked al dente Crumb Topping: - ½ cup dry sourdough breadcrumbs (or other firm-textured white bread) - 2 tablespoons butter, melted - ½ cup grated Parmesan cheese - 2 grindings of black pepper 1. Preheat the oven to 350 °F. Butter a 13"x 9" pan. Set aside. 2. In a large bowl, whisk together 2 ounces melted butter, evaporated milk, eggs, paprika, salt and white pepper. Set aside. 3. Make the crumb topping by mixing all the ingedients together in a small bowl. Set aside. 4. Layer one third of the cooked elbow macaroni in the prepared pan. Cover with one third of the shredded cheddar. Repeat the layers twice more, ending with an even layer of cheese on top. 5. Pour the evaporated milk mixture evenly over the entire casserole. With gloved hand, press lightly on the top so the ingredients are moistened by the milk. 6. Bake for 30 minutes, covered with foil. Remove the foil and sprinkle the crumb topping evenly over the top. Continue baking for another 15-20 minutes. 7. Remove from oven and allow to sit at room temperature 5 minutes before serving Yield: Serves 12 as a side for lunch or dinner