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.
Create a creamy and crispy blueberry oatmeal
By Jim Bailey theyankeechef.blogspot.com Such a simple, yet great, twist on porridge we had as a child. Remember that oatmeal paste that could only be loosened by a bunch of milk and sugar? Well, now that we are just a tad older, let’s enjoy the benefits of this hearty breakfast and prepare it in a […]
Bailey’s Irish Whiskey cake a thoroughly adult treat
By Jim Bailey theyankeechef.blogspot.com Yes, I know. There is no such thing as Bailey’s Irish Whiskey. This beautifully scented Irish cake is, however, brought to you by a Bailey and it does have a hint of Irish Whiskey both in the cake and on top. You can, however, substitute a few drops of rum extract […]
Twist your usual breakfast with sausage Scotched eggs
A note from Jim Bailey: I am working on my second cookbook, tentatively titled Close Up. It is dedicated to breast cancer survivors and/or their spouses, siblings or family members who had to endure this life-altering disease. If you would like to share your story with me for inclusion in my book, please contact me […]
This apple cider cookie are a peanut butter lover’s delight
A note from Jim Bailey: I am working on my second cookbook, tentatively titled Close Up. It is dedicated to breast cancer survivors and/or their spouses, siblings or family members who had to endure this life-altering disease. If you would like to share your story with me for inclusion in my book, please contact me […]
Clams turn couscous into a New England delight
By Jim Bailey theyankeechef.blogspot.com Although a noted ingredient in many Middle Eastern recipes and mostly associated with Israel, couscous is, in fact, an original from Africa. Couscous, which is a semolina product, is the perfect sponge for absorbing the flavor of clam juice. But try this recipe using fish or other seafood stock, or chicken […]
Chocolate marshmallow pie made for super-chocolate lovers
By Jim Bailey theyankeechef.blogspot.com By upping the amount of chocolate chips to a pound, and omitting the crust, you have just made yourself the base for truffles. Simply refrigerate for at least two hours until firm, remove and roll. After rolling, dip these truffles in powdered sugar or melted chocolate. Whatever you decide to do […]
Hearty vegetable soup is made with simple ingredients
By Jim Bailey theyankeechef.blogspot.com With the barest of ingredients, and the simplest of preparations, you can enjoy a filling soup that will rival any other vegetable soup found in your family recipe book. I wanted to add more ingredients to this recipe created by my dad, the second Yankee Chef, because it seemed rather plain […]
Crispy apple tart puts skillet to delicious work
By Jim Bailey theyankeechef.blogspot.com H ere’s a sweetly crisp dessert that made remind you of cuddling up by the hearth. Add a cup of cocoa and its sure to warm your heart. Sugar Cookie Crust 4 tablespoons butter or margarine, room temperature 2/3 cup sugar 1 beaten egg 1 teaspoon rum extract or vanilla 1 […]
Turn leftover meatballs into a game-day snack
By Jim Bailey theyankeechef.blogspot.com H ave any meatballs left over from last week? Here is the perfect vehicle. Actually more than a bite, these Yankee cornbread-‘plated’ meatballs are perfect for elegant dining as well as finger food for that great game. Use your favorite cheese in lieu of cheddar if desired. A heavily smoked cheddar […]
These meatballs are the best in comfort foods
By Jim Bailey theyankeechef.blogspot.com I adore meatballs — and who doesn’t? I eat spaghetti and meatballs every single day of the week. After years of experimenting, and although I never made a meatball I didn’t like, I believe these meatballs are the best of the best in the Italian realm of comfort food. I think […]
Warm your spirits with Depression era rum-raisin cake
By Jim Bailey theyankeechef.blogspot.com Depression cake was a popular treat during, of course, the Depression era here in the United States. It didn’t include eggs, butter and milk because these were rationed and expensive during this time. On the same hand, apples were abundant, cheap and used excessively. The topping of boiled raisins actually far […]
Limas add a updated, fresh taste to old-time pork and beans
By Jim Bailey I developed this recipe with an “old time” mind. An ancestor of mine, it was written, shared his meager supper with a Scotsman back in 1793, consisting of a “small piece of pork and a parcel of beans.” I took that and ran with it, so to speak. You should find this […]
Use wonton wrappers to make easy squash-cheese ravioli
By Jim Bailey theyankeechef.blogspot.com What a great way to use leftover mashed squash as well as mashing squash just for this recipe. There is no sauce needed for this great, and simplified, version of ravioli. I used a pizza cutter to round each of these filled wrappers, but this in not needed. 16 wonton wrappers […]
Pumpkin roulade makes a festive holiday dessert
By Jim Bailey theyankeechef.blogspot.com I adore this cake roll – roulade – and with the additional, simple touch of pure apple snuggled in the middle, it brings this recipe over the top. Don’t worry about the apple turning brown. It will stay fresh looking for as long as it takes to polish off this treat, […]
Simple clam rangoons make a festive holiday appetizer
By Jim Bailey theyankeechef.blogspot.com We all love simplicity and low cost when entertaining don’t we? After all, mingling with our guests is as important as the food we provide. This appetizer will result in a successful dinner party or an informal gathering during or after the holidays. I do have to give a plug to […]
Ginger ale complements this apple-cranberry sauce
By Jim Bailey theyankeechef.blogspot.com This has got to be one of the easiest and uniquely delicious apple sauce recipes that I can give you. My son sat down to this for dessert and ate the whole bowl. Don’t worry if any of the apple tidbits are slightly firm by the way. That adds character, bite […]
Apple-Kielbasa stuffing makes a tangy side dish
By Jim Bailey theyankeechef.blogspot.com This is a great way of enjoying the taste of a uniquely made “stuffing,” by using biscuits and the sweet tang of fresh apples. As we all know, a true cobbler has a biscuit topping, so I feel comfortable giving you this Yanked version that is perfect to place in front […]
Warm your winter with a gingered pear skillet cake
By Jim Bailey theyankeechef.blogspot.com The good news and bad. First, cardamom is not cheap. It is the third most expensive spice behind vanilla beans and saffron. But a little goes a long way. Substitute cinnamon for this member of the ginger family if desired. This cake is moist, almost bread-pudding-like, and extremely flavorful. The edges […]
Orange pumpkin pie for the holiday table
By Jim Bailey theyankeechef.blogspot.com I probably should call this a cheesecake but that might turn some off. Although cheesecake is not one of my favorite desserts, I bow to this extraordinarily decadent pie. The pumpkin helps to offset that special tang that cream cheese gives, replacing it with that slightly sour hint of lemon and […]
Side dish highlights the many flavors of squash
By Jim Bailey theyankeechef.blogspot.com W hat a great way of enjoying the fall harvest, much the same way our ancestors ate these “squantersquashes” (as written by Higginson and Joselyn) or “askutasquashes” (Rogers and Williams and William Wood) in the 1600s. From salty to sweet, and tart to sour, you really can savor the flavors in […]
