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*
I treasure all the memories of us working together at the OPYC! Scott you're an amazing Chef and taught me many things. Dianne you were an server and we had our ups and downs in the kitchen BUT survived those crazy times. Miss you and Dave and I need to come visit NC because we want to try some of this awesome food and visit with you guys. Hope it's sooner than later. Hope all is well and Best of Luck to both of you!
ReplyDeleteWe miss you too!! Please let us know when you are planning a trip to NC!!! Hope all is well with you and Dave, hope you enjoyed your anniversary!! xoxo
ReplyDelete-Dianne & Scott