Gourmet Productions - It's a mouthful!

Ahead of the Food Curve

Posted At : January 20, 2010 5:34 PM | Posted By : Admin
Related Categories: Gourmet Productions

Did you happen to catch The Oregonian's Food Section on January 5, 2010?  They listed 100 things they love, and the very first thing on their list was delicata squash.  For those of you who have been Gourmet Productions customers for awhile, this comes as no surprise.  We've been using these delicious thin-skinned treats for almost 8 years.  Our roasted delicata squash rings are an annual fall treat, and they were even featured in the Lake Oswego Review last year.  We keep you "in the know."  When it comes to food trends, Gourmet Productions is ahead of the game.


We've been hearing a lot of rumblings about meatballs, and Chef Jim already had meatball appetizers going for parties last holiday season.  Stay tuned to find out what this year's hot new food item will be.  The chefs in the kitchen are busy putting together some new treats to be unveiled in the coming weeks...

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Drink Recipe for a Cold Day

Posted At : December 10, 2009 3:32 PM | Posted By : Admin
Related Categories: Gourmet Productions

On Monday, we sampled a drinking chocolate mix from TCHO Chocolates.  The Spaniards were known to drink chocolate in a demi-tasse cup for medicinal purposes.  We at GP are totally down with this concept!  Of course, we took it a bit further and added a dollop of peppermint whipped cream.  Enjoy!

Peppermint Whipped Cream

½ cup whipping cream

¼ cup powdered sugar

½ tsp peppermint extract

Whip all ingredients on high with an electric mixer until peaks form

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How to Grill Food - December Style!

Posted At : December 2, 2009 4:24 PM | Posted By : Admin
Related Categories: Gourmet Productions

Portland is going through an unseasonably sunny, albeit cold, spell, and we say fire up the barbecue!
Choose a meat you only need to check periodically with a meat thermometer, such as flank steak or roast.  A great marinade is 4 parts soy sauc mixed with 1 part chili sauce.  Let the meat marinate for three hours in the fridge.
You can also grill a fresh vegetable side dish.  Chop any fresh, raw vegetables you choose, toss with light olive oil and add in your favorite sasoning.  Wrap loosely in tin foil.  When the meat is about 40 degrees away from being doen, add your veggie pack to the grill. 
Aren't you ready for a little taste of summer this December? Grilling is also a great way to cook when the power goes out due to Portland's brutal east wind.

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Our Favorite Pumpkin Pie Recipe

Posted At : November 20, 2009 4:21 PM | Posted By : Admin
Related Categories: Gourmet Productions

Just in time for Thanksgiving...

Our Favorite Pumpkin Pie Recipe

We've seen a lot of variations, but this classic version of pumpkin pie goes great with all the trimmings. This recipe makes two 9-inch deep dish pies. They're so delicious, you won't have to worry about what to do with the second pie. However, it freezes well if you decide to save one for later.

Ingredients
    * 1 (29 ounce) can pumpkin
    * 1 cup white sugar
    * 1 cup light brown sugar
    * 1 teaspoon salt
    * 3 teaspoons ground cinnamon
    * 1 teaspoon ground ginger
    * 1/4 teaspoon ground nutmeg
    * 1/4 teaspoon ground allspice
    * 1/4 teaspoon ground cloves
    * 1 tablespoon vanilla extract
    * 4 eggs
    * 2 (12 ounce) cans evaporated whole milk

    * for garnish, crystallized ginger nibs
    * for garnish, whipped cream
    * 2  9-inch deep-dish pie shells (homemade or frozen)


Preheat oven to 425 degrees. Combine the white and brown sugar, salt, cinnamon, ground ginger, nutmeg, allspice and cloves in a bowl. In a separate bowl, beat the eggs lightly. Add the pumpkin to the eggs, alternating with the sugar and spice mixture. Gradually add the evaporated milk and vanilla extract.
Pour into the prepared pie shells. Do not overfill the pies (there may be some filling left over--that can be used for mini tarts if you have extra pie crust). Bake at 425 degrees for 15 minutes, then turn the oven down to 350 and continue to bake for an additional 40-50 minutes. Pie is done when knife inserted in center comes out clean. Sprinkle with ginger nibs and cool on wire racks.

Serve with whipped cream.

Helpful Hints:
Using frozen pre-made pie shells (from the frozen food section of your local grocery store) makes this delicious pie a breeze to put together.
If the edges of your crust get too brown, cover them with aluminum foil for the remainder of time in the oven.

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Peachy Keen

Posted At : September 10, 2009 5:40 PM | Posted By : Admin
Related Categories: Gourmet Productions

Have you noticed that everything is coming up peaches lately? 
Chef Jim has done some very creative work.  My favorite combo was his green salad with basil, miniature croutons, feta and peaches.  To die for!  Chef Ben baked the most scrumptous Peach Pudding Cake last week too.  We've already gotten several requests to have that dessert again--and quick!  Vicki got in on the peach action with pickled peaches.  I've had plenty of canned peaches, but never her version of pickled peaches before. 
We'd love to hear how you used the bounty of peaches this year.

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Summer Wedding Season

Posted At : August 17, 2009 5:47 PM | Posted By : Admin
Related Categories: Gourmet Productions

As caterers, we are privledged to be a part of many special occasions, like the beautiful wedding celebration of Cary and Christopher this August.  They chose the Philip Foster Farm in Eagle Creek as the natural backdrop for their ceremony and reception.  The menu reflected the setting, with simple elegance.  Thanks for letting us share in your joyous day!  Sharing fun events like this, with great guests, makes our job fun and rewarding.

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Baby, it's hot out there!

Posted At : July 28, 2009 11:38 AM | Posted By : Admin
Related Categories: Gourmet Productions

In light of record breaking heat, we are making more of your favorites at Gourmet Productions.  Last night Mandy was told this sweet story by a customer who was picking up food for her parents.  They are in their eighties and enjoy our food.  For dinner, the table is set in a lavish manner, complete with candles, crystal and their finest china.  They proceed to dine on summer succotash, honey pecan BBQ chicken, rice & zucchini gratin, and lemon blueberry cake.  What could be better than dinner in your home without having to turn on the oven?!!  All you need is a bottle of rose and a little Frank Sinatra or (insert music of your choice) to set the mood.

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The Royal Treatment with Farmers Market Finds

Posted At : June 11, 2009 4:59 PM | Posted By : Admin
Related Categories: Gourmet Productions

We headed to the Hollywood Farmers Market last Saturday and created the perfect end of spring dinner with our bountiful purchases.  We feasted on pasta with green garlic, English peas, porcini mushrooms, bacon & Parmesan mixed with a fresh homemade pesto.  The crown of the evening was a bottle of 2005 King's Raven Pinot Noir.  Let the local summer goodness begin!

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You Love Us, You Really Love Us

Posted At : June 3, 2009 12:44 PM | Posted By : Admin
Related Categories: Gourmet Productions

It was recently brought to our attention there are several restaurant review websites out there and we, Gourmet Productions, were reviewed by some nice people who really liked us, loved our food and wanted everyone to know about it.  It is so wonderful people take the time to write about their experiences with us and our food, without even letting us know about it or us asking them to do it! 
 
If you would like to write about your experience at Gourmet Productions or with our catering services, please feel free to expound at Yelp.com
 

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Honing in on Hawk's View

Posted At : May 29, 2009 1:16 PM | Posted By : Admin
Related Categories: Gourmet Productions

 

 Erica Landon and James Joyce at Hawk's View Cellars

We spent Memorial Day weekend at the newly opened tasting room of Hawk’s View Cellars www.hawksviewcellars.com.  The view is indeed spectacular, complete with circling hawks and the mighty Mount Hood.  Gourmet Productions provided appetizers and cheeses to pair with their wines: Crostini topped with goat cheese, preserved lemon & shaved radishes, Salmon bites with rosemary & coriander, and Polenta toasts topped with wild mushrooms & truffle salt. To top the entire experience off, Erica Landon (who is Portland Monthly’s pick for Oregon’s best sommelier) gave a fascinating brief overview on the geological history of the Willamette Valley & Chehalem Mountains.  That's her with Jim in the photo above.  So, uncork a bottle of Oregon’s food friendly grape juice and get creative with your next meal.

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39 B Avenue, Lake Oswego, Oregon
503-697-7355