Gourmet Productions Blog

How to Make Good Hamburgers

Tue, 15 Jun 2010 15:49:00 -0700

Each grilling season I set out to nail down that perfect patty. I pause and reflect on what I learned from last year. I buy lean ground beef instead of extra lean, about 12% fat. I shape the burger and make sure it is evenly flat, if anything, a little thinner in the middle. Season it well with salt & pepper. I get the coals super hot and fire away, flipping only once. I watch them like a hawk while I sip a gin and tonic. Serve it up on a grilled bun with caramelized onions. Tasty!

Calling all foodies

Fri, 23 Apr 2010 12:30:00 -0700

Last weekend, Vicky and I took our first trip to the PSU Farmers Market. Typically we get there early with a get in, get out approach. Thinking there was not much being unearthed this time of year, we got there at 11:00. Portland was out in droves and the lines at some booths were lengthy! As they say in the food biz, "long line, good sign". So, if you've ever been to our store in Lake Oswego at lunchtime, you'll know what it means- good food is there for the getting. You'll see a lot of green on our menu these days, after all, it is spring!

Ahead of the Food Curve

Wed, 20 Jan 2010 17:34:00 -0700

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...

How to cook collard greens

Fri, 15 Jan 2010 12:41:00 -0700

We went to a friend's house for gumbo last week and she prepared a big pot of tasty collard greens with

slab bacon. I've made them at home in my handy dandy dutch oven. I start by washing the greens well

and cutting out the center stalk. Then, I saute chopped onion, a tiny amount of dried crushed chili, and

the greens in a bit of oil. I add stock, cover it and cook for a half an hour at least. It is a bit healthier

version and still soul satisfying. Greens grow so well in the Pacific Northwest; I say enjoy them year

round!

Drink Recipe for a Cold Day

Thu, 10 Dec 2009 15:32:00 -0700

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

How to Grill Food - December Style!

Wed, 02 Dec 2009 16:24:00 -0700

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.

Our Favorite Pumpkin Pie Recipe

Fri, 20 Nov 2009 16:21:00 -0700

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.

Peachy Keen

Thu, 10 Sep 2009 17:40:00 -0700

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.

Summer Wedding Season

Mon, 17 Aug 2009 17:47:00 -0700

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.

Baby, it's hot out there!

Tue, 28 Jul 2009 11:38:00 -0700

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.

Let's Party This 4th!

Wed, 24 Jun 2009 13:58:00 -0700

If there was ever a year where Americans need to come together and celebrate our country’s independence, 2009 is it. Let’s party!

Let’s forget the housing market, job market, stock market and just go to the local farmer’s market to get the fixin’s for an All-American BBQ. Let’s get out, visit with family, friends, and neighbors, watch an awesome fireworks display and PARTY!

Happy Independence Day from Gourmet Productions

Jim’s Grilled Corn-on-the-Cobb

Peel back husks (don’t fully remove) and remove silk as best you can. Soak corn in cold water for one hour. Drain corn and shake excess water off, then pull husks back over the corn. Place on grill, but not in direct contact with flames, and cover. Cook for 15 minutes, turning every five minutes (if you forget to turn because you are partying too much, it will still turn out well). Remove from grill, remove husks, load the cobbs up with butter, salt and pepper and enjoy!

All in a Weekend's Work

Mon, 15 Jun 2009 13:40:00 -0700

My weekend list:

1. Have a soak and a wrap at Bonneville Hot Springs

2. Go to Portland Center Stage Storm Large's show

3. Smoke some ribs

4. Pick up cherries at King Farmer's Market

5. Brine grass-fed pork to smoke Monday night

6. Enjoy Chips and Dip at Ten 01

Happy to report I did it all and even had time to take a nap. Let the work week begin!

The Royal Treatment with Farmers Market Finds

Thu, 11 Jun 2009 16:59:00 -0700

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!

You Love Us, You Really Love Us

Wed, 03 Jun 2009 12:44:00 -0700

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

Honing in on Hawk's View

Fri, 29 May 2009 13:16:00 -0700

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.