How Sweet It Is!

Hey all! Thanks for visiting!

The last few weeks have been so awesome at Jimmy V's Osteria + Bar, BUSY, but awesome! We really enjoy seeing new faces everyday, and familiar faces, too! We are gearing up for a our GRAND OPENING tomorrow, and we could not be more excited!

One of the things I love most about being a Chef is bringing people together around a table, serving a delicious meal, drinking wine, and sharing some laughs and enjoying each others' company. My favorite part though, is cooking for my family at home.  Since I've been so busy lately, I haven't had a chance to do much cooking at home. Fortunately, I have been very blessed with an amazing support system of friends and family, but more than anyone, my wife Dianne, is truly my inspiration everyday. Sometimes I forget just how hard it is to be a Chef's wife. The long hours, late nights, missing holidays at home, can be really tough on a family. She's been there for me every step of the way. Her patience and encouragement make me a better Chef each and every day. I really love what I do, and I'm so lucky to have her endless support. So I thought I would dedicate this blog to her, and share one of her favorite dessert recipes.

Baking is not necessarily one of my FAVORITE things to do as a chef, but for my Sweetie, I'd do just about anything!

Here's my recipe for Rhubarb Cream Pie!

Ingredients:

• 1 & 1/2 cups of sugar
• 1/4 cup flour
• 1/4 tsp nutmeg
• 3 eggs
• 4 cups of 1" slices of fresh rhubarb 
• 1 tsp grated orange peel
• 2 pie shells ( I prefer to make homemade crust, but I also like Pillsbury)
• For a sweeter pie, add fresh strawberries (optional) you can substitute 1 cup of rhubarb for strawberries. 
• 3 tablespoons of butter

Preheat your oven to 400 degrees. Combine sugar, flour and nutmeg in a bowl. Add slightly beaten eggs and rhubarb together in separate bowl (and strawberries). Mix all ingredients and add grated orange peel. Line you pie plate with pastry crust. Fill with filling, dot with butter. Cover with top pastry crust. Bake for 50-60 min. To keep crust from burning, cover edges with foil for first 25 minutes.

Enjoy!! 

*And to my sweet wife, Dianne, I love you like crazy girl*

Jimmy V's Osteria + Bar Radio Debut!

Check out my very first radio commercial ad with 99.9 FM The Fan ESPN Radio!

https://soundcloud.com/chefsct/jimmyvsosteria-bar-chef-scott

Breakfast of Champions!

Welcome back everyone!!

I hope everyone enjoyed the rest of summer! My apologies for my lack of posts last month, August was a BUSY BUSY month here at Jimmy V’s in in downtown Raleigh. We are officially open for business, serving breakfast, lunch and dinner! The last few weeks have been really exciting, we have had a great response from the community and so far, business has been outstanding. We are so proud to be donating 2.5% of our revenue to The V Foundation which will help fund cutting edge cancer research.

I thought since my last two post were more lunch and dinner recipes, I would share one of my favorite breakfast recipes! Especially now that we are OPEN for breakfast here at Jimmy V’s!

We serve a dish called Cinnamon Pecan Pancakes which is really awesome, one of my favorites on our breakfast menu. I make a similar dish at home for my family which I thought I would share with you all. Here’s how to make my Cinnamon Roll Pancakes with Candied Pecans!!

Cinnamon Roll Pancakes with Candied Pecans

4 cups Pancake Batter (any store bought batter works great, I prefer Aunt Jemima)

1 Tsp ground cinnamon

1 cup Pecan Halves

1 cup sugar

1 cup water

1 cup sliced strawberries (optional)

1 ¼ cup powdered sugar

3 Tbl spoon Milk

Maple Syrup

How to make homemade candied pecans:

Bring 1 cup of sugar and 1 cup of water to a boil, add in the pecans and let soak for 3 minutes.  Strain the pecans and put them on a sheet pan lined with foil and sprayed with nonstick spray.   Bake at 375 for 10 minutes then remove and place on foil sprayed with nonstick spray and sprinkle with granulated sugar (occasionally I will do this process twice –soaking and baking – to get REALLY sweet pecans).

How to make your homemade icing:

Mix the milk and powdered sugar together; add extra milk 1 tablespoon at a time to achieve desired consistency. 

Pancakes:

Make your pancake batter and mix in cinnamon.  Preheat your griddle or nonstick pan, cook pancakes until bubbles are popping and flip.  Put the cakes on a plate, top with pecans, strawberries, and drizzle your icing on top of your stack.  Serve with warm maple syrup on the side.

ENJOY!!! 

Also, come try our Cinnamon Pecan Pancakes at Jimmy V's Osteria + Bar - made with my homemade special pancake batter and secret caramel sauce!