Recipes from Chef Kevin Dunn

[Guest guest]

A link to these recipes was in the ad I got for the McDougall Celebrity

Chef Weekend. They're a little to fancy (and high calories) for my

tastes. These recipes may not be for those who want to lose weight or

maybe even for everyday use, but for those special occasions when you

want to wow! someone into considering veganism, they're probably a good

thing.

 

Right now, I'd rather see what goodies Susan V has in store, as her

topic is family-friendly cooking, not gourmet fare like these.

http://www.drmcdougall.com/misc/2008other/chef/recipes.htm

 

 

 

Cashew Crème Brûlée

Yield: 6 portions

 

1 ½ cups Water

1 each Vanilla Bean, open and remove the seeds and reserve, the pod will

be added to the water to extract more flavor

3/4 cup Cashews, raw

1 tablespoon Agar Agar Flakes

1/4 teaspoon Salt

1 ½ teaspoons Vanilla Extract

½ cup Sugar

6 ounces Silken Tofu

6 teaspoons Sugar for topping

 

Method:

 

1. Bring the water and the vanilla pod to a boil, then strain.

 

2. Place the cashews in a blender and drizzle the water over the cashews

while the blender is processing on high. Process the cashews until when

you rub the mixture between your fingers it is truly smooth.

 

3. While the blender is still processing add the agar agar flakes, salt,

vanilla bean seeds, sugar and silken tofu. Process for 2 minutes longer

on high.

 

4. Transfer the mixture to a saucepan and heat over low heat, stirring

constantly, until there are not any air bubbles. Approximately 10 to 15

minutes.

 

5. Do Not Boil

 

6. Place in 6 each Crème Brûlée dishes or ramekins and cool to room

temperature and transfer to the refrigerator until thoroughly chilled.

 

7. Sprinkle with sugar, brown the sugar with a blowtorch.

 

*** Note: These Crème Brûlée are wonderful topped with sliced bananas

and then sprinkled with sugar and browned.

 

 

 

Tofu Ceviche

Yield: serves 6 people, 3 tofu scallops each

 

Ceviche is a Latin American specialty of marinated raw fish in citrus.

The action of the acidity actually cooks the fish. Traditionally this

dish utilizes fresh scallops, I believe that the tofu actually works

better and develops an exciting characteristic. I served this dish at a

guest chef appearance to people who don’t normally eat tofu and they

loved it.

 

2 pounds Extra Firm Tofu

2 tablespoons Pickled Ginger, minced

1 tablespoon Garlic, minced

1/2 bunch Cilantro, chopped

10 each Limes, juiced

2 each Lemons, juiced

1/4 cup Rice Wine Vinegar

3 tablespoons Organic Sugar

1/2 each Mango, cut brunoise

1/2 each Cucumber, peeled and seeded, cut in quarters

2 each Vine Ripe Tomatoes, cut brunoise

1/2 each Red Onion, cut brunoise

2 each Scallions, cut thin on the bias

1/4 each Pineapple, cut brunoise

1/2 each Jalapeno Pepper, seeded and cut brunoise

 

Method:

 

1. Cut the tofu into round shapes to resemble scallops, place them in a

baking dish.

 

2. Add the mangos, tomatoes, cucumbers, red onions, scallions, pineapple

and jalapenos.

 

3. In a bowl thoroughly combine the pickled ginger, garlic, cilantro,

limes, lemons, vinegar, salt and pepper.

 

4. Pour the lime mixture over the tofu; be sure to cover the tofu.

 

5. Allow to marinate for 2 hours.

 

6. Serve over mixed baby greens.

[Guest guest]

Thanks for posting those - I've stored them away for a special occasion!

Best wishes

Alice

 

On 14 Jun 2008, at 00:27, Sue in NJ wrote:

 

> A link to these recipes was in the ad I got for the McDougall Celebrity

> Chef Weekend. They're a little to fancy (and high calories) for my

> tastes. These recipes may not be for those who want to lose weight or

> maybe even for everyday use, but for those special occasions when you

> want to wow! someone into considering veganism, they're probably a good

> thing.

>

> Right now, I'd rather see what goodies Susan V has in store, as her

> topic is family-friendly cooking, not gourmet fare like these.

> http://www.drmcdougall.com/misc/2008other/chef/recipes.htm

[Guest culinary@grcc]

Having been a student of Chef Dunn I can tell you this ceviche recipe is incredibly delicious.