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.
Strawberry and Brie pasties are an end-of-season treat
By Jim Bailey theyankeechef.blogspot.com This may be the last hurrah for strawberry shortcake season so I thought I would go out with a unique spin of a timeless classic. Taking the English pasty as my base, I engulf a soft, sweet yeast dough with fresh strawberries, a hint of orange and a dab of Brie […]
A crispy and creamy dessert in rice and apricot pudding pie
By Jim Bailey theyankeechef.blogspot.com There are a number of reasons I use fat free milk in this recipe. It will lower the calories and fat substantially and it will not curdle as you are preparing it. This is silky smooth, perfectly sweetened, creates its own crispy crust and is just simply a wonderful pie to […]
Fire roasted corn salad makes a tasty picnic side
By Jim Bailey theyankeechef.blogspot.com T his is a great and flavorful addition to your picnic, especially when using corn on the cob that has been charred over an open fire. Want more bang for your buck? Add some minced dried chilies to this salad. For a true fire-roasted experience, remove husk and silk from three […]
Strawberry mousse shortcakes a perfect end-of-day treat
By Jim Bailey theyankeechef.blogspot.com What a refreshing treat to the end of a warm day here in New England, especially when you can use fresh, road-side strawberries. This is a dessert that is super simple and super tasty. As for the cake rounds below? Use your imagination as with mousse. Try pears, mandarin oranges, plums […]
Lemon and lime zest add zip to lobster salad
By Jim Bailey theyankeechef.blogspot.com This is a simple yet flavor-filled salad that is easily adapted to lobster rolls as well. Very low in fat and calories, you can even reduce those amounts by using low-fat mayonnaise or opt for fat-free cottage cheese or sour cream. The tang of the juices and zests add a tremendous […]
Toss some traditions! Add tomato to this lobster chowder
By Jim Bailey theyankeechef.blogspot.com I never thought in a million years that I would add any tomato product to a chowder. But then, I came across my dad’s recipe for a tweak on a classic that got me wondering “Should I? Do I dare?” Now many of you may think this is foolish. But considering […]
Mexican style orzo features chilies and clams
By Jim Bailey theyankeechef.blogspot.com Not only do dried chilies give a uniquely piquant flavor to just about any recipe, when you briefly toast them their flavor comes out. If you cook them too long, they become bitter and it’s quite noticeable, so keep a close eye on them. Try this fragrant hot tomato-chili sauce tossed […]
Tropical meatballs perfect for a 4th of July celebrated outdoors
By Jim Bailey theyankeechef.blogspot.com You can cook these meatballs in a skillet or in the oven, but why not try something out of the ordinary and delightfully outdoorsy? These tropical inspired meatballs are perfectly complimented with smoking, and when served with plain or fried rice of your choice, they will be a winner at any […]
Pick these pickled watermelon rinds for a picnic treat
By Jim Bailey theyankeechef.blogspot.com I don’t generally eat anything pickled. But because I know exactly what I am putting in this recipe, I use these pickles for everything from burgers to fish to grilled sausages. Go ahead. Don’t waste any part of that watermelon, starting … right … now! 4 cups small diced watermelon […]
Salmon hors d’oeuvres are made simply, but look fancy
By Jim Bailey theyankeechef.blogspot.com Simple yet fancy, these are delicious smoked salmon appetizers. I think the buttery flavor of inexpensive, round crackers pairs perfectly with fish so heave-ho to the fancy crisps and opt for a truly frugal, but better tasting base for your summer get-together. 12 ounces smoked salmon, cut into bite-sized pieces 20 […]
Picnic perfect: Bean sprout salad with apple vinaigrette
By Jim Bailey theyankeechef.blogspot.com This is a light meal that fits that “feel-good” category of recipes. And as for the apple vinaigrette? Let’s just say this will be the last vinaigrette recipe you will make. It’s beautifully tart and reminiscent of that ol’ Yankee charm, making this a keeper. Apple Vinaigrette: 1/2 cup frozen apple […]
Two refreshing watermelon desserts in time for summer
By Jim Bailey theyankeechef.blogspot.com Place 3 pounds of watermelon chunks (without the seeds) in a food processor or blender (in batches) and puree on high until it is as smooth as possible. This will take no longer than one minute. Transfer to a medium saucepan over medium-high heat. Meanwhile, in a bowl, blend together 2/3 […]
Peach melba lace cookie sandwiches a yummy gluten-free alternative
By Jim Bailey theyankeechef.blogspot.com Boy oh boy. When you make a crunchy sandwich out of peaches and raspberries, you will be ready to make them again the next day. You’ll adore not only the healthy aspect of these simply made “florentines,” but you’ll love the perfect blend of flavors. You can substitute all-purpose flour with […]
Going on a picnic? Don’t forget this ‘ultimate glazed chicken’
By Jim Bailey theyankeechef.blogspot.com This is what I consider to be the picnic chicken. You know the kind: dripping with glaze and so sticky that the only way to clean up after yourself is with a wet washcloth. Honestly, it might take a dozen wet naps to clean your hands alone. So get out the potato salad […]
Delivering the flavors of a pear in a delectable dessert
By Jim Bailey theyankeechef.blogspot.com A cross between a cake and a flan, this delectable dessert is chock full of pear flavor. I advise taking the time to use your own poached pears, but if that is not feasible, canned pears are a perfectly acceptable substitute. I will give you both preparations so you can decide. *Refer […]
Red eye gravy should be a ‘no-brainah’
By Jim Bailey theyankeechef.blogspot.com I bet most of you will cook a ham steak in a skillet and start soaking that same skillet so that the food is easily cleaned after dinner. Time to put a stop to that! By taking a couple of extra minutes and using those flavorful fonds stuck to your pan, […]
Banana cream French toast is out of this world
By Jim Bailey theyankeechef.blogspot.com This recipe is out of this world. Making your own creme fraiche is simple and transforms this ordinary breakfast dish into a recipe to serve anytime. Believe it or not, it will take longer to cook this perfect French toast than it will to prepare it. 1/2 cup sugar 2 eggs, […]
Create a perfect corned beef hash
By Jim Bailey theyankeechef.blogspot.com Now I know some of you like your corned beef hash all scrambled up and served just plopped on your plate. There are times when I am in a hurry and simply heating up hash makes me happy. But the proper — and best — way of serving hash is by […]
Splurge with crabmeat-bacon stuffed potatoes
By Jim Bailey theyankeechef.blogspot.com T he combination of bacon with well, just about anything, makes a dish that much better, don’t you agree? Cheesy, greasy, briny and delicious, this stuffed potato dish is truly a recipe for those who want to splurge. If desired, use 2 (6-ounce) cans crabmeat, drained. 3 russet potatoes 5 slices […]
Sticky gingerbread cookies love a tiramisu dip
By Jim Bailey theyankeechef.blogspot.com Taking tiramisu to a level where children would enjoy it was simple. If you make cookies out of horse hair and pig snouts, they will eat them. So Yanking an adult dessert was easy and the children loved them and so did I. I think you will enjoy the sticky cookies dipped in the […]
