David Fhima

http://facesmearspark.com/dessert.html

Use the google offer linked here to redeem a free drink or dessert at Faces Mears Park: Free Drink or Dessert offer (click here)

David worked these 4th graders during their lunch period… teaching them that good nutrition = good tasting food!

Fruit lollipops (Recipe from Twin Cities Live on Channel 5 KSTP)

(How to make frozen fruit lollipops)

Bring 5 cups of water to a boil add 3 tbsp of honey and 1 tsp of vanilla extract …..chill, when chilled add few mint leaves and 6 inch skewers filled with raspberries ,watermelon ,strawberries or any of your favorite fruits (no apple or banana) marinate in liquid overnight and then put on a plate to freeze for 4 hrs..
Whole wheat mac
boil (2 cups) whole wheat pasta(elbow) and set aside…in a separate pan bring 1 cup of heavy cream ,1 cup of skim milk to a boil reduce heat and add 1/2 cup of mozzarella and parmesan ,salt and pepper to taste ,under low heat stir in slowly until all cheese has melted add past and simmer a little longer by adding 3 tbsp of butter…when all melted put in oven proof dishes or one big dish ,cover with panko bread crumbs 1 cup and broil until golden brown.
(you can add lobster for both kids and adults

Chef David Fhima prepares a seasonal herb salad on KARE 11 (video):
http://www.kare11.com/news/news_article.aspx?storyid=925389

Ingredients:
· 2 cup whole wheat pasta (cooked al dente and set aside)
· 2 Tbsp olive oil
· 1 tsp elephant garlic
· 8 oz. chopped main lobster (raw)
· ¼ cup white wine
· ½ cup organic heavy cream
· 3 oz gruyere
· 3 oz mozzarella
· 1 Tbsp butter
· ½ cup panko bread crumbs
· 1 Tbsp honey
· 2 oz parmesan cheese

Procedure:
Cook pasta in boiling water until al dente. Drain and set aside.

Preheat oven to 350 degrees

Heat olive oil, garlic and lobster in sauté pan. When lobster is lightly brown, add ¼ cup of white wine and cook until wine is reduced.

Add pasta, cream, gruyere, mozzarella and butter, allow to reduce and thicken. Top with panko bread crumbs, honey, and parmesan.

Bake in oven for 10 minutes. Let rest for 2 minutes.

Serve hot.

Coconut Lemongrass Mussels

-1lb Prince Edward Island Mussels
-1 Tbls chopped Garlic
-1 Tbls chopped Vidalia Onions
-1/2 oz Fresh Lemongrass
-1/2 cup Coconut Cream
-1/2 cup White Wine
-Salt and Pepper to taste
-1 Tbls Olive Oil
-Black Sesame Seeds

In sautee pan, caramelize garlic and onions. Add mussels, cook until shell is slightly dry. Add lemongrass. Deglaze with white wine, reduce by half. Add coconut cream, reduce by half or until cream is thick and sticks to the shell. Finish by sprinkling w/ toasted black sesame seeds.

Chilled Spicy Shrimp Tacos (Appetizer, Serves 3)

-1 pound small peeled raw shrimp
-1/2 cup fresh lime juice
-1/2 cup minced white onion
-2 teaspoons minced garlic
-2 teaspoons salt
-1/2 teaspoon black pepper
-1/4 cup chopped cilantro
-1 cup ketchup
-2 tablespoons minced green jalapeño chilies, seeds and white ribs removed
-1/2 cup diced jicama
-1 avocado, peeled and sliced
-Fried corn tortillas
-Lime wedges and (Moroccan nachos) salsa

1. Blanch seafood in plenty of boiling salted water for 2 minutes, then drain and plunge into ice water to stop cooking.., mix seafood, lime juice, onion, garlic, salt and pepper. Refrigerate 30 minutes.

2. Add cilantro, ketchup, jalapeños and jicama and mix. Refrigerate at least 4 hours.

3. Serve in chilled Martini glass, topped with avocado slices. Use a long plate to place 2 slices of lime, 3 small corn tortilla, crème fraiche, salsa and 2 lime wedges.

Yield: 6 to 8 servings (can be doubled).

Part of cooking and enjoying delicious seasonal meals is choosing quality product. We have taken the guess work and myths out of the first step in creating flavorful, well-executed dishes.

Produce that is stored at room temperature is best ripened by placing in a perforated plastic bag or fruit bowl to allow for maximum ventilation and minimum moisture loss.

When storing produce in the refrigerator, place produce in perforated plastic bags and store in crisper drawers. Keep fruits and vegetables separate since ripening fruit produces ethylene, which can damage vegetables.

Stone fruit (pitted fruit) like peaches, nectarine, plums and apricots
Choose stone fruit that is well-colored, unbruised and firm. Ripen on the counter or in a paper bag to speed the process. Store in the refrigerator only when ripe and for one to two days.

Tomato
The nose knows. Tomatoes that taste good will also smell good. After you find a fragrant tomato, give it a little squeeze, it should give only slightly.

Ripen on the counter. Do not refrigerate tomatoes; it destroys their flavor and texture.

Avocado
Choose an avocado without bruises or scars. Look for the stem, if it’s intact, give it a tug. Ripe avocado stems will come out easily. If the stem is missing, give the avocado a squeeze. If it gives under pressure, it’s ripe. If the skin feels loose, it’s over-ripe.

Cantaloupe
Choose cantaloupes that do not have stems attached. Look for golden exteriors and a sweet fragrance. Store at room temperature and refrigerate after cutting (be sure to wrap tightly).

Watermelon
Check for a shriveled stem, then give the rind a thump to check for a solid sound. Whole watermelons can be stored for several weeks at room temperature. Cut pieces spoil quickly and must be kept in a refrigerator.

Eggplant
Look for an eggplant that is firm, with shiny skin, and a green cap. Give it a squeeze, the flesh should bounce back and not leave an impression. Store in a cool place, but do not refrigerate.

Pomegranate
Pomegranates should have a dark or bright red exterior and feel heavy for their size. The skin should be smooth and tight and free of cracks or bruises. Store at room temperature.

Bonus Tip
Bananas stored in bunches ripen and spoil quickly. Break bananas from their bunch to slow their ripening.

http://www.startribune.com/lifestyle/taste/97956374.html?elr=KArks7PYDiaK7DUqEiaDUiD3aPc:_Yyc:aULPQL7PQLanchO7DiUr