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Cooking with Chef Vasek - WCAX.COM Local Vermont News, Weather and Sports-

Cooking with Chef Vasek

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BURLINGTON, Vt. -

Chef Cody Vasek from the Trapp Family Lodge shows us how to make a healthy breakfast and quick lunch!

Oatmeal Pancakes
Oatmeal Pancakes
5 cups oats
1 cup King Arthur all purpose flour
8 eggs room temperature
2 tsp baking powder
¼ cup melted butter
½ tsp. salt
2 tsp. baking soda1 ¾ cups of whole milk

Place milk, eggs, and melted butter in bowl. Mix dry ingredients in another bowl, slowly add liquid to dry, mix until slightly lumpy.

To Serve
In a medium cast iron pan, on medium heat, add little butter, then add ladle of pancake batter, cook gently on one side and flip when golden brown, place on plate, add powdered sugar, Trapp syrup and berries for garnish.

Black Pepper Shrimp and "Sun-Dried" Pineapple

Black Pepper Sauce
16 scallions washed and sliced
5 Tbs. ginger minced
4 Tbs. garlic minced
3 Tbs. fermented black beans, rinsed, squeezed and chopped
3 Tbs. black peppercorns, crushed
7½ oz sweet soy
5 Tbs. soy
7½ Tbs. sugar
5 Tbs. lime juice
1 Tbs. salt
Grape seed oil for frying

Fry garlic, ginger and scallion over medium heat until golden, add pepper and cook until fragrant. Add remaining ingredients and bring to boil. Simmer 2 minutes, remove from heat and puree to medium smooth.

Pineapple
1 pineapple peeled, cored and cut into 1" pieces

Put a full rack on a full sheet tray and line rack with a silpat. Arrange pineapple on top and put in a 200 convection oven until tight and chewy. Remove from silpat and keep dry.

To Serve
3 large shrimp cleaned and cut in ½
Jicama, peeled and brunoise
Baby pea shoots

Slice baby pea shoots very thin, stems included. Heat a little oil in a wok until smoking and add shrimp. Fry until crispy, degrease and add 2 Tbs. black pepper sauce and and toss well to coat shrimp, then toss with 8 pieces of dried pineapple to warm and put in the center of a medium square plate. Scatter jicama over shrimp, then pea shoots over all, sea salt.

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