Author Archive for The Yankee Chef
Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at theyankeechef@aol.com.
Sicilian caponata elevates burgers
By Jim Bailey theyankeechef.blogspot.com Here is a great summertime burger I believe you will be making over and over again. Sicilian caponata is generally prepared with what culinary experts call Sicilian aubergine. But being a Yankee, it is simply eggplant. Sicilian preparation methods introduce a sweet and sour sauce as well, but I think that […]
Bringing the garden and orchard to the table
By Jim Bailey theyankeechef.blogspot.com Such a simple and surprisingly different pasta dish that reminds you of Florida. The crisp flavor of orange juice cuts into the chicken broth perfectly. If you use fat free chicken broth, you have dramatically altered the fat content of this dish, which only enhances the allure of this great summertime […]
Experience the vibrance of Salmon Vera Cruz
By Jim Bailey theyankeechef.blogspot.com This tangy, crisp-tender and colorful dish is probably the most famous of all Mexican dishes, originating (it is said) from the area of the same name. Simple to make and just as vibrant in taste, enjoy this Yanked version with other types of fish as well, including the popular snapper. 1 […]
S is for summer and salmon cakes
By Jim Bailey theyankeechef.blogspot.com Simple, beautifully accented with veggies and cheese and using up some Old Bay seasoning many of you have in the cupboard. 1 1/4 cups plain dried breadcrumbs, divided 1 (15 ounce) can of salmon, drained well 1/3 cup frozen peas, thawed 1/3 cup whole kernel corn 1 medium potato, peeled and […]
Don’t fear angel food cake
By Jim Bailey theyankeechef.blogspot.com Angel food cake is so despised by home cooks and for reasons I don’t fully understand. They are super simple to make and succeed at. By following the directions and making sure the egg whites are at room temperature and they are beaten until true stiff peaks form, you have nothing […]
Stuffed pretzels: never limit yourself to one filling
By Jim Bailey theyankeechef.blogspot.com Don’t stop at chicken and cheese as seen below, use sliced jalapeno peppers with Monterey Jack cheese and cream cheese for a Jalapeno Popper Stuffed Pretzel or chopped tomatoes and Mozzarella cheese. Sprinkle with oregano and basil and you have a great tasting Italian Caprese Pretzel. 1 recipe Easy Pretzel Hot […]
A meatless approach to ‘Que season
By Jim Bailey theyankeechef.blogspot.com Sure, ‘Que season is here and most likely everyone is thinking beef burgers, steaks, ribs and anything else you can dream up. The last thing on everyone’s mind is going without meat. But for those of you who are still being conscious, yet do not want to force down veggie burgers, […]
Have your lemonade and eat it too
By Jim Bailey theyankeechef.blogspot.com I have been experimenting and trying various combinations to get a pound cake to taste just like lemonade for quite some time now. At the same time, I wanted to reduce the amount of sugar without affecting the taste. I was successful in producing a beautifully flavored cake that truly does […]
A sticky and sweet bowl of protein
By Jim Bailey theyankeechef.blogspot.com My inspiration? Simply wishing for summer to hurry and get here. Someone told me the other day that summer will be on a Friday this year, but I was hoping it would be at least on a weekend day. This recipe is filling without any fat and it tastes identical to […]
Bringing fried rice to the summer picnic
By Jim Bailey theyankeechef.blogspot.com Who doesn’t like fried rice? Be it pork, chicken or plain, this Asian comfort food is found in more restaurants than apple pie here in America. So taking that concept a step further and making it into a dish you can carry to a barbecue or picnic is only natural. Try […]
Simple, moist and easy chocolate muffins
By Jim Bailey theyankeechef.blogspot.com There are times (yes, even me) that you simply crave chocolate. But I would rather eat chocolate not for pleasure’s sake, but as a utilitarian. What I mean is if I am going to enjoy my chocolate fix, it is going to serve a purpose as well as satisfying my sweet […]
Peaches and cream: What more do you need?
By Jim Bailey theyankeechef.blogspot.com One word for this peaches and cream dessert: AMAZING! Nonstick cooking spray 1 cup (2 sticks) butter or margarine, softened 2 cups sugar 4 eggs 1 teaspoon almond extract 2 1/2 cups flour 1 teaspoon salt 2 large peaches, peeled, pitted and diced small Cheesecake Middle: 1 cup cream cheese, softened […]
A Yankee Chef’s take on Carolina dipped chicken
By Jim Bailey theyankeechef.blogspot.com Boy, I thought we Mainers had a contentious chowder debate with New York, but it is nothing compared to North and South Carolina when it comes to dipped, fried chicken. Seems though every single region of the Carolinas is feverishly devout to what they think is the correct way of making […]
Bran: The muffin boost you didn’t know you needed
By Jim Bailey theyankeechef.blogspot.com Who could use a little more bran in their diet? This is a great way to add it without even realizing it! Bran usually has little to no flavor, so giving it a boost of banana is just what your taste buds will appreciate. Notice the only fat in this recipe […]
Take a leaf out of Maine Maple Sunday’s recipe book
By Jim Bailey theyankeechef.blogspot.com We just had our annual Maine Maple Sunday ordeal and as usual, everyone came out with their children in droves. I was invited by Eureka Farms to come up with a way to make maple syrup stretch the budget, because as we all know the price of real maple syrup is […]
Take canned cinnamon rolls to a new level
By Jim Bailey theyankeechef.blogspot.com I don’t often use refrigerated cinnamon rolls, but one day my son grabbed a can and asked me for them until I caved. But I wanted to do something a little different and here is the result. This breakfast came out fantastic and I think you are going to love the […]
Another day, another blintz to sweeten up your week
By Jim Bailey theyankeechef.blogspot.com Sticking with blueberries and the “blintz theme” from last week’s column, I want to offer such a delicious recipe that it should be enjoyed no matter the weather. After the first glance, don’t get overwhelmed by the lengthy ingredients list. I made these just last week for my kids and they […]
Blintze cake blends fruit, ricotta for tasty delight
By Jim Bailey theyankeechef.blogspot.com This is much like an Italian ricotta cake but simpler and far tastier with the addition of strawberries and with the entire dessert swimming in sweet blueberry sauce. Might as well start baking before the sun shines bright! 4 tablespoons butter or margarine, melted 1 1/3 cup flour 3/4 cup […]
Fun twist on a Mexican classic that’ll have picky eaters asking for more
By Jim Bailey theyankeechef.blogspot.com There was no way I was able to get any of my children to eat refried beans, even though I could sit down and be satisfied with a can or two alone. So I took their favorite food, cheeseburgers, and it wasn’t long before I had them eating refried beans without […]
Zest up your Italian macaroons
By Jim Bailey theyankeechef.blogspot.com These cookies will look burnt or too brown for you but once you take a bite of these sticky sweet mounds of orange sweetness, you will be going back for more. These are the most flavorful of all orange-based macaroons. You can cook them no more than 5 minutes; less time […]
