Seafood Mornay

Seafood Mornay

Seafood Mornay

Preparing the Sauce

2Tablespoons grated Parmesan cheese

4 Tablespoons butter
4 Tablespoons flour
1-1/4 cups milk or 3/4 cup milk and 1/2 cup fish broth
1 teaspoon salt
1/8 teaspoon fresh ground white pepper
dash of tabasco and/or cayenne
1 teaspoon lemon juice
2 egg yolks
1/2 cup cream
 1/2 cup grated Emmenthaler or Gruyere cheese

Heat the milk until it forms a skin (scald). Melt the butter in a 1 1/2 quart saucepan. Whisk in the flour until it forms a paste. Let the roux bubble and cook on low heat for 1-2 minutes. Remove the pan from the heat and let it cool briefly. Quickly whisk in the hot milk.

Return the pan to the heat and bring it to a boil. Reduce the heat to low and let the sauce simmer for 3-4 minutes while you add the seasonings.

Meanwhile, combine the egg yolks and cream. Add a few spoonfuls of hot sauce to the cream and egg mixture, then whisk it into the hot sauce. Warm it on low heat for about 30 seconds, then whisk in the cheeses. Stir the sauce over low heat until the cheese is melted and smooth (about 1 minute). Do not allow the sauce to boil. Correct the seasoning.

Assembling and Serving

2 cups cooked shrimp, crab, lobster or scallops, or a mixture (about 1 lb)
1 cup fresh bread crumbs
1/4 cup melted butter
1/2 cup grated Parmesan cheese
soft butter as needed

Preheat the oven to 375 degrees. Butter 6 porcelain shell dishes or a 1 quart casserole and distribute the seafood mixture. Spoon the sauce over the seafood.

Combine the bread crumbs and butter together and toss with a fork until lightly moistened. Sauté on low heat until crisp. Add the cheese and combine. Sprinkle this mixture over the seafood. Bake 15-20 minutes or until hot and bubbly. Broil briefly if desired. Serve immediately.

Create dishes spontaneously!

Create dishes spontaneously!

A Special Invitation

Try a Class for Free!

Not sure you’re in the right place? Wonder if a series course is right for you?
Louise is inviting 5 lucky students to audit a class for free.

•  Set yourself free from recipes!
•  Turn the simple into the spectacular.
•  Make visually stunning dishes.
•  Learn chefs and saucier secrets.
•  Master advanced presentation techniques.

Tues, Jan 17 – Mar 28, 2017
Advanced Culinary Techniques

JAN 17:   Sauces – Flour Based
JAN 24:   Soufflés & Roulades
JAN 31:   Sauces – Emulsion
FEB 7:     Stocks, Soup & Brown Sauce
FEB 21:   Other Birds
FEB 28:   Vegetable Side Dishes
MAR 7:   Pastry Techniques
MAR 14: Crêpes & Savory Pancakes
MAR 21: Dessert Arts

Space in each class is limited so let us know your first and second choices.

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Black Cod Mouse on Endive

Black Cod Mouse on Endive

Black Cod Mousse

1/2 pound kippered black Cod **
3 Tablespoons fresh lemon juice
1 stick unsalted butter, melted
1/2 cup sour cream
2 teaspoons fresh minced dill
a generous amount of fresh, ground white pepper
1/2 teaspoon salt or to taste
½ – 1 pound Belgian Endive
sprigs of fresh dill, lemon thyme or assorted herbs of your choice
tiny, thinly sliced lemon triangles with the rind left on (optional)

Remove the kippered cod from the skin and crumble it into a food processor. Add the lemon juice. Puree this mixture while simultaneously adding the melted butter through the feed tube in a thin, steady stream. Continue to process the mousse until smooth. Add the sour cream and seasonings and process briefly.

Transfer the mousse to a 12 inch pastry bag with a large star tip. Pipe the mousse on to the endive leaves and garnish with fresh herb sprigs and optional lemon slices. Arrange the endive leaves on a platter slightly overlapping.

**Kippered salmon may be used if you are unable to find kippered black cod.

Join Louise Hasson!

Join Louise Hasson!

What’s Your New Year’s Resolution?

Celebrate Series’ly Good Cooking in 2017!

With all the options available to you, why would you consider a 9 session cooking course? After all, there are so many sources of information including: food magazines, books, TV cooking shows, recipes, cooking information and mini lessons on the internet. With all that, what more does a smart, educated person need?

A master cooking instructor is going keep you on track, answer your questions, get you straight to the best techniques (without trial and error) for preparing dishes in every area of cooking and make sure to discuss your personal cooking issues.

A cooking course will give you:

  • An in-depth exploration into what great cooking is all about
  • An opportunity to come away with a portfolio or well tested and reliable recipes
  • A place to get your questions answered
  • An opportunity to develop your palate and taste new foods

Still not convinced? Here’s what some of our students had to say:

“I have taken several single-topic classes and one series, “Mastering Culinary Essentials” and am presently completing the series, “Advanced Culinary Techniques”. That says it all… She is a fantastic teacher, teaches you the techniques of cooking that you can apply to all menus, and she is fun to have as a teacher.” Judy

“I have been cooking with Louise for six years now. Originally I started with the hands on specialty classes, which were super fun (especially the pizza making class), but then I started the “Mastering Culinary Essentials” series. This was the most useful series I have ever taken! My confidence as a chef and my abilities to create different menus has transformed.” Andrea

“Life changing! I took the 9-week “Mastering Culinary Essentials” course, and my cooking skills far surpassed anything my friends are capable of. I’ve been able to prepare top quality meals. Better than most food I can find, even at high-end restaurants. If you want to learn how to cook, and cook well, this is the place to go.” Mike G.

Join us!

Advanced Culinary Techniques
Tues, 1/17-3/28/17

Mastering Culinary Essentials
Thurs, 1/19-4/6/17

The Pastry Arts
Mons, 2/6-3/6/17

Smiling Thanksgiving Turkey Cookie

Smiling Thanksgiving Turkey Cookie

Savor This Thanksgiving Holiday

It is the food, the people, the history, the love, and the sweet memories that recreate this holiday each year.

It is an opportunity to gather without religious prejudice or political points of view. It is a chance to find the opportunity to be thankful for what little we have even in a season of losses. It is a celebration of democracy. It is a time to recognize the heart and soul of life.

Whatever the bounty that you share this Thanksgiving, hold hands and hearts together to remember what makes life good for you and your family and friends. Spread the hugs and caring thoughts to as many as you can. Enjoy a meal that represents a moment of plenty shared by not only family and friends but also with strangers.

The story I tell my students was that my Mother-in-law was a superb cook, except for Thanksgiving. And at the moment of facing another pale, dry turkey, the sister-in-laws realized that they should let Mom rest on this day and we should take this meal into our own hands and homes. The Thanksgiving class I teach each year is the evolution of the meal created for the Hasson family by its second generation. It gave a moment of rest to the Mothers that nurtured us all each holiday without fail. It gave us the opportunity to grow up and take responsibility. It gave us the chance to be the creative cooks we could be. It gave us the chance to love and nurture.

So savor Thanksgiving in your own special way and enjoy the peace of this gracious and giving day. (And get that turkey out of the oven before it gets dry!)

Gravy is one of the toughest parts of the thanksgiving menu. Yet it is probably the one thing everyone craves. I have had many strange types of gravy made in many improvised ways. But if you want the real thing I am happy to share it with you. Don’t be nervous. Just make it!

Click on the link to get the recipe for: Louise’s Thanksgiving Gravy

Louise's Thanksgiving Gravy

Louise's Thanksgiving Gravy

Louise’s Thanksgiving Gravy

Louise’s Thanksgiving Gravy

4 Tablespoons butter
4 Tablespoons flour
3 cups turkey stock and drippings
salt and pepper to taste

Melt the butter in a heavy 1 1/2 quart saucepan. Add the flour and whisk to a smooth paste (roux). Cook the roux for a few minutes on low heat. Set aside to cool briefly. Meanwhile heat the broth just to the boil. Gradually whisk the hot broth into the roux. Return the pot to the heat. Stir the bottom of the pot with a narrow rubber spatula to make sure none of the butter flour mixture is still clinging to the bottom of the pan. Whisk again thoroughly. Bring the gravy to the boil. Reduce the heat to low. Correct the seasoning with salt and pepper, and simmer briefly. Hold the gravy on warm or set aside and reheat later.

Enjoy Family Thanksgiving

Enjoy Family Thanksgiving

Family Thanksgiving

It’s all about the sides!

We all love tender, juicy roasted turkey, but what is served on the side is the main point about Thanksgiving. It is sort of like theater. Great actors do not stand alone. They are part of an important supporting cast.

When we reminisce about a holiday dinner we settle on our favorites. Rarely do I hear people talk about a slice of turkey. It is more about mashed potatoes with gravy and an innovative cranberry sauce. Wondering about what pies there are for dessert ranks high in memories. Reminiscing about whether the cook can make a brussel sprout delicious or if there will be a sweet potato casserole with or without marshmallows is often talked about.

So I am going to say it: It is all about those side dishes. We talk turkey endlessly, and a tough and dry turkey will capture your memories and hold them hostage. But if you open the conversation to a room full of memories, it may be all about a homemade pecan pie.

The real problem with Thanksgiving is managing a humongous meal. Once you are on the way with the turkey how will you fit in the stuffing and all the dishes that is each person’s dream of a perfect meal.

That is why we do a Thanksgiving class each year. Seeing how it is managed. Finding out what can be done ahead and how soon without having to live through failure first is what a great family celebration is all about.

So join us for the Bon Vivant Family Thanksgiving on Thursday, November 10 at 6:30. We will do the whole meal with all your favorites and actually sit down to an early Thanksgiving dinner.

Ask all your questions. We will sort it all out and aim you toward success!

Pumpkins at the Market

Pumpkins at the Market

Sugar Pumpkins are Back!

Ther’rrrrrre Heeeeeere!

Each year I try to remind our Thanksgiving pie bakers that the best fresh pumpkin puree for your holiday pies comes from Sugar pumpkins. These are the small pumpkins that are in the marketplace before the stores set up the big pumpkin displays for Halloween.

In fact, you can make your pumpkin purees for Thanksgiving pies right now and freeze it. Pies with fresh pumpkin are remarkable. The filling is golden and lovely and the flavor is fresh without any metal can overtones.

Check out our instructions for Pumpkin Puree here: https://bon-vivant.com/one-simple-step-making-perfect-pumpkin-pie/

Or if you are just too hungry to wait a for pumpkin pie go ahead and make one now!

This is a great time for you to experiment with some new pumpkin recipes.

Braids of Amazing Flavor!

Braids of Amazing Flavor!

The Best Garlic Around

We’re placing our garlic order 9/25/16!

It that time of year when we place our order for what we consider to be the best garlic you can get in the Northwest.

garlicLocated in the Flathead Valley of Montana (about 25 miles southwest of Glacier National Park) Strawberry Mountain-View Garlic Farms sells out their crop every year.
Jim and crew have been busy cleaning, braiding and bagging garlic! They’re planning to travel to Seattle around the last week in September for deliveries.

“The garlic this year is absolutely beautiful as we had a very wet spring and hot summer! The best combination for growing large delicious bulbs.” Jim Wegener

If you would like us to add your request to our order, contact us right away!

Click here to send us your message.