thank God my Creator has his pulse on my heart. Cuz Lord knows that my thoughts and actions leave me a bit embarrassed...
And ya know what... there are many days where your weaknesses are so obvious to you that it makes you think you are hopeless and you'll never do great things...
I think it's a lie. A very tasty and believable lie but one none the less...
Before David of the Old Testament slays a giant and before he takes over as king God saw his heart that was warm towards the Creator.
Even though God knew David would one day become an adulterer and a murderer ... God saw the heart:
When they arrived, Samuel saw Eliab and thought, "Surely the LORD's anointed stands here before the LORD."
7 But the LORD said to Samuel, "Do not consider his appearance or his height, for I have rejected him. The LORD does not look at the things man looks at. Man looks at the outward appearance, but the LORD looks at the heart."
8 Then Jesse called Abinadab and had him pass in front of Samuel. But Samuel said, "The LORD has not chosen this one either." 9 Jesse then had Shammah pass by, but Samuel said, "Nor has the LORD chosen this one." 10 Jesse had seven of his sons pass before Samuel, but Samuel said to him, "The LORD has not chosen these." 11 So he asked Jesse, "Are these all the sons you have?" "There is still the youngest," Jesse answered, "but he is tending the sheep." Samuel said, "Send for him; we will not sit down [a] until he arrives."
12 So he sent and had him brought in. He was ruddy, with a fine appearance and handsome features. Then the LORD said, "Rise and anoint him; he is the one."
13 So Samuel took the horn of oil and anointed him in the presence of his brothers, and from that day on the Spirit of the LORD came upon David in power. Samuel then went to Ramah.
Tuesday, November 24, 2009
Friday, November 20, 2009
Gourmet Fridays Leek and Potato soup
Leek and Potato Soup
HERE'S THE VIDEO OF ME MAKING IT!
A nice soup. For a potato soup it has a nice flavor.
Easy to make as a nice appetizer.
enjoy the video... it has little sound and lots of subtitles!
WIFE GAVE 3 SPATULAS OUT OF 5
Leek and Potato Soup
1 large potato
1 garlic clove, minced
½ medium onion, chopped fine
1 Tbsp unsalted butter
2 medium leeks(white parts only) Halved lengthwise, sliced thin crosswise, and washed.
2 ½ cups chicken broth
3 Tbsp. heavy cream
2 Tbsp. chopped flat leaf parsley
Method: peel potato and dice. In a 3 ½ qt. saucepan cook garlic and onion in butter over medium heat, stirring until onion is softened. Add potato and leeks and cook, stirring occasionally , 2 min. Stir in broth and simmer, uncovered, 15 min., or until potato is tender. Puree in a blender, until smooth. Transfer to the saucepan. Stir in cream, parsley, and salt and pepper to taste and heat over moderate heat, stir occasionally, until hot
Serves 2
1 large potato
1 garlic clove, minced
½ medium onion, chopped fine
1 Tbsp unsalted butter
2 medium leeks(white parts only) Halved lengthwise, sliced thin crosswise, and washed.
2 ½ cups chicken broth
3 Tbsp. heavy cream
2 Tbsp. chopped flat leaf parsley
Method: peel potato and dice. In a 3 ½ qt. saucepan cook garlic and onion in butter over medium heat, stirring until onion is softened. Add potato and leeks and cook, stirring occasionally , 2 min. Stir in broth and simmer, uncovered, 15 min., or until potato is tender. Puree in a blender, until smooth. Transfer to the saucepan. Stir in cream, parsley, and salt and pepper to taste and heat over moderate heat, stir occasionally, until hot
Serves 2
Friday, November 13, 2009
GOURMET FRIDAYS WEEK 6!
WEEK 6, a very festive "Maple-Pumpkin Pots de Creme"
Well... for Halloween this dish was a very nice dessert. It may not be on anyones top 10 favorite desserts all time but it fit the evening. Reactions came in slow but i think everyone that tried it was quite intrigued with the blend of the maple and the pumpkin. It was easy to make as well.
***Wife gave it 3 spatulas***
Here's the video of WEEK 6:
http://www.youtube.com/watch?v=ptFTqBYy6gU
If you're looking for a festive dish to show off for Thanksgiving, this one is sure to stand out. I'm no expert so for extra tips I highly recommend Chef Doug's page at http://www.funwithfoodcatering.com/.
Now let's get down to business:
Maple-Pumpkin Pots de Creme
1 cup heavy cream
3/4 cup whole milk
3/4 cup Grade B maple syrup
1/2 cup canned solid-pack pumpkin
7 large egg yolks 1/2 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon salt
Special equipment: 10 (2 to 3-ounce) custard cups or ramekins
Preheat oven to 325 degrees F.
Whisk together cream, milk, syrup, and pumpkin in a heavy saucepan and bring just to a simmer over moderate heat. Whisk together yolks, cinnamon, nutmeg, and salt in a bowl.
Add hot pumpkin mixture to yolks in a slow stream, whisking constantly. Pour custard through a fine-mesh sieve into a large measuring cup, then divide among custard cups (you may have some custard left over, depending on size of cups). Bake custards in a hot water bath pan covered tightly with foil, in middle of oven until a knife inserted in center of a custard comes out clean, 35 to 40 minutes. Transfer custards to a rack to cool completely. Chill, covered, until cold, at least 2 hours.
Garnish with the Maple Brittle and voila!
Well... for Halloween this dish was a very nice dessert. It may not be on anyones top 10 favorite desserts all time but it fit the evening. Reactions came in slow but i think everyone that tried it was quite intrigued with the blend of the maple and the pumpkin. It was easy to make as well.
***Wife gave it 3 spatulas***
Here's the video of WEEK 6:
http://www.youtube.com/watch?v=ptFTqBYy6gU
If you're looking for a festive dish to show off for Thanksgiving, this one is sure to stand out. I'm no expert so for extra tips I highly recommend Chef Doug's page at http://www.funwithfoodcatering.com/.
Now let's get down to business:
Maple-Pumpkin Pots de Creme
1 cup heavy cream
3/4 cup whole milk
3/4 cup Grade B maple syrup
1/2 cup canned solid-pack pumpkin
7 large egg yolks 1/2 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon salt
Special equipment: 10 (2 to 3-ounce) custard cups or ramekins
Preheat oven to 325 degrees F.
Whisk together cream, milk, syrup, and pumpkin in a heavy saucepan and bring just to a simmer over moderate heat. Whisk together yolks, cinnamon, nutmeg, and salt in a bowl.
Add hot pumpkin mixture to yolks in a slow stream, whisking constantly. Pour custard through a fine-mesh sieve into a large measuring cup, then divide among custard cups (you may have some custard left over, depending on size of cups). Bake custards in a hot water bath pan covered tightly with foil, in middle of oven until a knife inserted in center of a custard comes out clean, 35 to 40 minutes. Transfer custards to a rack to cool completely. Chill, covered, until cold, at least 2 hours.
Garnish with the Maple Brittle and voila!
Friday, October 30, 2009
GOURMET FRIDAYS WEEK 5!
WEEK 5 of yum in da tum!! CHOCOLATE ESPRESSO TORTE!
Amazing dessert!!! Almost like a Chocolate Volcano cake but with a hint of coffee! Went off with out a hitch and made our taste buds dance!
***Wifey gave it 4.5 spatulas****
HERE'S THE VIDEO OF WEEK 5: http://www.youtube.com/watch?v=XGzSZlhM78A
All you chocolate-lovers, this one is a must for your recipe book! For extra tips, check out Chef Doug's page at http://www.funwithfoodcatering.com/.
Alright, now it's your turn:
Chocolate Espresso Torte
1# Butter
1 cup Sugar
1/2 cup Espresso
1# Chocolate Chips
6 ea. Eggs
6 ea. Egg yolks
1 cup Sugar
1/2 cup Espresso
1# Chocolate Chips
6 ea. Eggs
6 ea. Egg yolks
Melt together the butter, sugar and espresso. Then add the chocolate, stir until melted. Remove from the heat. Whisk together the eggs and add to the chocolate mixture. Pour into well greased pans, bake in a water bath at 325 degrees for 75 minutes.
And voila! Espress'o self! ;)
Friday, October 23, 2009
GOURMET FRIDAYS WEEK 4!
WEEK 4 "FRESH HERB RISOTTO WITH BROWN BUTTER "
This was an amazing dish to make and eat! So good it was requested the next day. ALTHOUGH… I’d cut the butter in half. Day 2 I used half the butter and it made the dish perfect. Throw some shrimp, steak, or chicken on top and you’ve got an amazing meal!
****Wife gave it 4.5 spatulas**
HERE IS THE VIDEO OF WEEK 4:
http://www.youtube.com/watch?v=KZiVuaMGPC8
If this dish made your mouth water like it did mine, find out how to make your own by checkin' out Chef Doug's page at http://www.funwithfoodcatering.com/.
To start you off on this journey to gourmet goodness, here's today's recipe:
FRESH HERB RISOTTO WITH BROWN BUTTER
2 1/2 cups packed fresh basil leaves, chiffonade
1/4 cup packed fresh sage leaves, chiffonade
1/2 cup freshly grated Parmigiano-Reggiano
5 1/2 cups chicken broth (44 fluid ounces)
2 ea. medium onions
1/4 cup extra-virgin olive oil
1 1/2 cups Arborio rice (about 10 1/2 ounces)
1/2 cup dry white wine
8oz brown butter
Finely chop onions. In a 4- to 5-quart heavy kettle cook onions in 1/4 cup oil, covered, over moderately low heat, stirring occasionally, until soft but not browned, about 10 minutes. Add rice and cook, uncovered, over low heat, stirring, 10 minutes. Increase heat to moderate and add wine. Cook mixture, stirring constantly, until wine is absorbed. Stir in 1 cup simmering broth and cook at a strong simmer, stirring constantly, until broth is absorbed. Continue adding broth, about 1/2 cup at a time, and cooking mixture at a strong simmer, stirring constantly and letting each addition be absorbed before adding the next, until rice is tender and creamy-looking but still al dente, about 18 minutes total. (There may be broth left over.)
Remove kettle from heat and stir in herbs, and brown butter, and salt and pepper to taste.
Serve risotto immediately. :)
This was an amazing dish to make and eat! So good it was requested the next day. ALTHOUGH… I’d cut the butter in half. Day 2 I used half the butter and it made the dish perfect. Throw some shrimp, steak, or chicken on top and you’ve got an amazing meal!
****Wife gave it 4.5 spatulas**
HERE IS THE VIDEO OF WEEK 4:
http://www.youtube.com/watch?v=KZiVuaMGPC8
If this dish made your mouth water like it did mine, find out how to make your own by checkin' out Chef Doug's page at http://www.funwithfoodcatering.com/.
To start you off on this journey to gourmet goodness, here's today's recipe:
FRESH HERB RISOTTO WITH BROWN BUTTER
2 1/2 cups packed fresh basil leaves, chiffonade
1/4 cup packed fresh sage leaves, chiffonade
1/2 cup freshly grated Parmigiano-Reggiano
5 1/2 cups chicken broth (44 fluid ounces)
2 ea. medium onions
1/4 cup extra-virgin olive oil
1 1/2 cups Arborio rice (about 10 1/2 ounces)
1/2 cup dry white wine
8oz brown butter
Finely chop onions. In a 4- to 5-quart heavy kettle cook onions in 1/4 cup oil, covered, over moderately low heat, stirring occasionally, until soft but not browned, about 10 minutes. Add rice and cook, uncovered, over low heat, stirring, 10 minutes. Increase heat to moderate and add wine. Cook mixture, stirring constantly, until wine is absorbed. Stir in 1 cup simmering broth and cook at a strong simmer, stirring constantly, until broth is absorbed. Continue adding broth, about 1/2 cup at a time, and cooking mixture at a strong simmer, stirring constantly and letting each addition be absorbed before adding the next, until rice is tender and creamy-looking but still al dente, about 18 minutes total. (There may be broth left over.)
Remove kettle from heat and stir in herbs, and brown butter, and salt and pepper to taste.
Serve risotto immediately. :)
Friday, October 16, 2009
GOURMET FRIDAYS WEEK 3
WEEK 3 "ROASTED GARLIC SOUFFLE "
This dish was tough and interesting at the same time. Nearly threw in the towel but the tastes and the smells at the end made it all worth it. Only problem... i didn't cook it long enough. t'was a bit runny.
***Wife gave it 3.5 spatulas****
This dish was tough and interesting at the same time. Nearly threw in the towel but the tastes and the smells at the end made it all worth it. Only problem... i didn't cook it long enough. t'was a bit runny.
***Wife gave it 3.5 spatulas****
HERE IS THE VIDEO OF WEEK 3:
http://www.youtube.com/watch?v=NqLDS8h2Onc
if you'd like to get more tips on creating these delicacies, just check out Chef Doug at http://www.funwithfoodcatering.com/
Okay, here's the recipe:
ROASTED GARLIC SOUFFLE
SERVES 8
3 each large heads garlic
1 tbsp. olive oil
2 ½ cups milk
1 each medium onion, sliced
3 each large thyme sprigs plus 1 tsp. thyme leaves
1 each bay leave
1 each whole garlic clove
1/8 tsp. black peppercorns
7 Tbsps. unsalted butter, divided
1 ½ Tbsps. fine dry bread crumbs
5 Tbsps. all purpose flour
4 each large eggs, separated, plus 4 additional egg
Whites
1 ½ cups grated parmesan cheese
¼ tsp. grated nutmeg
¾ cup grated gruyere
Wednesday, September 30, 2009
GOURMET FRIDAYS- WEEK 2
WEEK 2 "Chilled Tomato Soup with Chipotle Cream"
Well... i think it was way spicier than it was supposed to be... some how. I also did not add horse radish and i also did not chill it atleast 4 hours.
But the dish snuck up on me. I actually really enjoyed it and I am not a "tomato guy".
Great side dish to do! It was fun and made my tastebuds dance!!
**** Wife gives 5 Spatula's out of 5!! ***
HERE IS THE VIDEO OF WEEK 2: http://www.youtube.com/watch?v=2ubaqcMXfKs
Before I give you the recipe let me remind you that you can check out Chef Doug at http://www.funwithfoodcatering.com/
Chilled Tomato Soup with Chipotle Cream
yield: Serves 6
Ingredients
2 tablespoons olive oil
6 green onions, chopped
1 red bell pepper, chopped
2 garlic cloves, chopped
1 jalapeño chili, seeded, chopped
4 cups tomato juice
1 1/2 pounds tomatoes, seeded, chopped
3 tablespoons plus 2 teaspoons fresh lime juice
2 tablespoons prepared horseradish
1/4 cup sour cream
1 tablespoon minced seeded canned chipotle chilies
1/4 cup whipping cream
Preparation
Heat oil in heavy large saucepan over low heat. Add next 4 ingredients. Cover; cook until vegetables are tender, stirring often, about 20 minutes. Add tomato juice, tomatoes, 3 tablespoons lime juice and horseradish. Increase heat to medium-high; boil, uncovered, until flavors blend, about 10 minutes. Cool slightly. Working in batches, purée soup in blender until smooth. Season with salt and pepper. Chill at least 4 hours or overnight.
Mix sour cream, chipotles and remaining 2 teaspoons lime juice in medium bowl. Gradually whisk in whipping cream. Season with salt and pepper.
Divide soup among 6 bowls. Drizzle generously with chipotle cream.
Well... i think it was way spicier than it was supposed to be... some how. I also did not add horse radish and i also did not chill it atleast 4 hours.
But the dish snuck up on me. I actually really enjoyed it and I am not a "tomato guy".
Great side dish to do! It was fun and made my tastebuds dance!!
**** Wife gives 5 Spatula's out of 5!! ***
HERE IS THE VIDEO OF WEEK 2: http://www.youtube.com/watch?v=2ubaqcMXfKs
Before I give you the recipe let me remind you that you can check out Chef Doug at http://www.funwithfoodcatering.com/
Chilled Tomato Soup with Chipotle Cream
yield: Serves 6
Ingredients
2 tablespoons olive oil
6 green onions, chopped
1 red bell pepper, chopped
2 garlic cloves, chopped
1 jalapeño chili, seeded, chopped
4 cups tomato juice
1 1/2 pounds tomatoes, seeded, chopped
3 tablespoons plus 2 teaspoons fresh lime juice
2 tablespoons prepared horseradish
1/4 cup sour cream
1 tablespoon minced seeded canned chipotle chilies
1/4 cup whipping cream
Preparation
Heat oil in heavy large saucepan over low heat. Add next 4 ingredients. Cover; cook until vegetables are tender, stirring often, about 20 minutes. Add tomato juice, tomatoes, 3 tablespoons lime juice and horseradish. Increase heat to medium-high; boil, uncovered, until flavors blend, about 10 minutes. Cool slightly. Working in batches, purée soup in blender until smooth. Season with salt and pepper. Chill at least 4 hours or overnight.
Mix sour cream, chipotles and remaining 2 teaspoons lime juice in medium bowl. Gradually whisk in whipping cream. Season with salt and pepper.
Divide soup among 6 bowls. Drizzle generously with chipotle cream.
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