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.
Fond of chocolate fondues for Valentine’s Day
By Jim Bailey theyankeechef.blogspot.com You’ll find below two of my favorite fondues. As we approach Valentine’s Day, consider creating these. There truly is no better “sweetheart” dessert to enjoy with your loved one than decadent fondues. When you see the chocolate dripping down her chin or watching her have to lick the chocolate from her […]
Spicy pumpkin chili nourishes, warms on a chilly day
By Jim Bailey theyankeechef.blogspot.com Not too spicy, not too mild. The sweet taste of pumpkin works well to tone down any heat, but if it is fire that you want, simply mince a couple hot peppers and cook along with the onions and bell peppers. Dollop some sour cream on top and sprinkle shredded Monterrey […]
A creamy and cheesy potato dish to add to your favorites
By Jim Bailey theyankeechef.blogspot.com These creamy cheddar-potato custards offer just the right amount of sweetness in a a pungent and delightfully silken custard. It is phenomenally creamy, low in fat and ultimately satisfying. 3/4 cup evaporated skim (fat-free) milk 1/3 cup mashed sweet potato 1/4 cup shredded sharp cheddar cheese 1 egg 2 egg whites […]
Hearty potato dish is a meal-in-itself
By Jim Bailey theyankeechef.blogspot.com In the style of the classic Duchess potatoes, I added earthy tones and and a cheesy crust. A little bit of the South rounds off this meal-in-itself and if served with a salad and a hunk of crusty bread, you won’t miss protein. 1 (15-ounce) can collard greens * Nonstick […]
A classic southern pie gets a Yankee twist
By Jim Bailey theyankeechef.blogspot.com Jefferson Davis, the only president of the Confederacy, has been punked … with punkin, that is! Want a great, timeless Southern pie with a Yankee influence that tastes exactly like a punkin’chip cookie? Both North and South are equally represented here in a dessert that is outrageously good. Classically, Jefferson Davis […]
Simple but hearty hash takes the chill off
By Jim Bailey theyankeechef.blogspot.com All I needed to round this hash off was a cup of coffee. It is so crispy, yet moist and the addition of an apple perked up what could be a salty dish. If you want to cut down on the fat, use fat-free broth and drain the bacon, using nonstick […]
Get kids in the kitchen to make minty pecan sandies
By Jim Bailey theyankeechef.blogspot.com Simple, sweet and very easy to make. Let the kids pick out their favorite candy canes, put them in a plastic bag, give them a rolling pin or heavy pot and tell them to give the candy canes a few whacks. If anyone can destroy something, we all know the kids […]
Grab the kids and make these easy cranberry marshmallows
By Jim Bailey theyankeechef.blogspot.com These super easy marshmallows are honestly as light and silky as a cloud. They are the best I have ever tasted and the good thing about them, you can use whatever flavors and colors you desire to be festive. Try lime, cherry or lemon, adding more food coloring while beating for […]
Create an unusual holiday dip for apples
By Jim Bailey theyankeechef.blogspot.com I do realize many of you will not want to go purchase baby food for this recipe, and that would be a shame. While it is perfect for this dip, if you so desire, simply omit and add 2 additional tablespoons of maple syrup. If you do decide to follow this […]
Smoky, sherried oysters make a perfect holiday soup
By Jim Bailey theyankeechef.blogspot.com This is a beautifully flavorful soup for the holidays. The smoky oysters pare perfectly with Brie cheese and adding evaporated skim milk will make you feel just a little better about everything else to follow. 1/4 cup dry sherry 2 teaspoons brown sugar 3 tablespoon butter or margarine, divided 2 […]
In the holiday spirit, make a traditional mincemeat pie
By Jim Bailey theyankeechef.blogspot.com I can hear it now: “This is not mincemeat.” Still, you’re in for one heck of a surprise, especially when the aromas of this recipe starts wafting into every room of the house. If you closed your eyes, you would swear you were in your ancestors’ kitchen. If you have any […]
Sweet taste of autumn in candied apple crispy rice treats
By Jim Bailey theyankeechef.blogspot.com What is nice about this recipe – other than the fact that I have reduced the butter content by half without affecting the consistency one bit – is that you can prepare simple, classic crispy rice treats by omitting the caramels and jelly completely, but you will have to double the […]
Crispy, veggie-rich rosti a perfect fall breakfast
By Jim Bailey theyankeechef.blogspot.com A traditional Swiss farmers dish for breakfast, this crispy vegetable-laden recipe is great any time of day and needs no other accompaniment. But if you want to classically enjoy it, add fried or poached eggs on top. 3/4 cup shredded turnip or parsnips 1 large carrot, peeled and shredded 1/4 cup […]
Fat free vegetable bisque a satisfying dish
By Jim Bailey theyankeechef.blogspot.com Ever think you would find a delicious, fat free bisque? This appetizing soup is just as creamy as any cream-based soups and one that will leave you just as satisfied. The slightly sweet taste of caramel in the evaporated milk lends perfectly with the natural sugars in the vegetables. If you […]
Add an apple twist to a fall pork peperonata
By Jim Bailey theyankeechef.blogspot.com Peperonata is classically an Italian stewed bell pepper dish while the word tartine simply means a slice of bread. So combining both with a little Yankee flair and flavor makes this dish a true fusion recipe. Besides, you can’t go wrong when you can add both blueberries and apples without losing […]
An earthy meal: chops with cracked peppercorn and sage cream
By Jim Bailey theyankeechef.blogspot.com The sweet/sour flavor of Bordeaux mustard, made with grape juice, is perfect for this recipe. Other mustards that would be equally pleasing with the supreme flavor of this sage cream would be Dijon-style, hot and spicy German, hot English, earthy whole grain or sweet mustard. 2 tablespoons peppercorns 4 (6-ounce) boneless […]
Add ginger and wine for tasty apple side dish
By Jim Bailey theyankeechef.blogspot.com I don’t generally offer recipes using wine or alcohol, but I decided to give you this because it is sensational tasting. If any type of liquor is not to your liking, substitute cranberry, pomegranate or grape juice with a splash of lemon or lime juice. My favorite vehicle for these poached […]
Coastal clambake salad brings the beach to your table
By Jim Bailey theyankeechef.blogspot.com I had to sneak one more recipe in here before the cold weather hit and this is a perfect ending to a summer of picnics. If desired, add some cooked, chopped lobster to give you a taste of the coast. The amount of dressing is just enough to hold everything together, […]
Summer’s last hurrah: finger-licking good pork barbecue
By Jim Bailey theyankeechef.blogspot.com We’re nearing the last hurrah for warm weather barbecues. Although this recipe is prepared in the oven, it is easily adaptable for your outdoor grill. I use pork loin here because it is so much lower in saturated fat, I don’t want my last summer barbecued pork to stay with me […]
Exotic taste of cherimoya fruit upgrades zucchini bread
By Jim Bailey theyankeechef.blogspot.com I use cherimoya in this recipe because it has been described as the tastiest fruit on Earth. It cost me about $5 for just one but I am glad I went to that expense. It is a tropical fruit but is widely available in New England from late summer right up […]
