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.
Johnnycake salad with sausage dressing will satisfy meat-lovers
By Jim Bailey theyankeechef.blogspot.com Want an easy and flavorful salad this grilling season or any time of year? This Yankee inspired salad is a great entrée as well, but especially suited to prevent you from returning over and over again to the grill-master for another burger. 1 box (8.5 ounce) corn muffin or corn […]
Alone for the night? Treat yourself to Lobster Newburg for one
By Jim Bailey theyankeechef.blogspot.com This recipe is meant for only a single serving. Why? Because I have received so many emails to “cut it down.” Apparently there are many more singles living by themselves than I had thought. Simply double or triple this recipe as needed. 1 tablespoon flour 1 teaspoon paprika 1 tablespoon […]
Create an intense chocolately cacao cream pie
By Jim Bailey theyankeechef.blogspot.com Basically, ‘cocoa’ and ‘cacao’ are the same thing — all right, they are the same thing. The word cacao is the original name for what the English speaking people call cocoa. So why the difference? Simply because cocoa is a spelling mistake from many years ago that no one has ever […]
Simply the best: Old-fashioned aromatic cheese biscuits
By Jim Bailey theyankeechef.blogspot.com This recipe came to me when I was wicked pressed for time this past week. So instead of rolling these babies out, I decided to simply plunk them down onto a baking sheet and bake them while cleaning up the rest of the mess from supper preparation. With no rolling pin […]
Easy pretzel hot dog buns will become a family favorite
By Jim Bailey theyankeechef.blogspot.com Now that I have started making these hot dog buns for my children, they will not eat any other hot dog roll. I didn’t add the extra coarse salt on top (purely for health reasons) but by all means sprinkle some pretzel or coarse-grained salt over the top of the beaten […]
Shredded chicken perfect for a picnic feast
By Jim Bailey theyankeechef.blogspot.com If you don’t have molasses, simply double the brown sugar called for. Either way, this hearty ‘pulled’ chicken recipe is a must for any picnic or barbecue this year. Don’t just eat as is, add some cheddar cheese (or your favorite cheese), pickle chips, dry coleslaw mix for some great […]
Crispiness adds a unique flavor to rice
By Jim Bailey theyankeechef.blogspot.com Much like the Persian Polo but a little more flavorful, the crisp rice gives this dish flavor that can’t be found with any spice. Adding just a touch of curry and cayenne adds without overwhelming the natural taste of the crusty rice. Enjoy this side dish with your choice […]
Tweak traditional French onion soup with hard apple cider
By Jim Bailey theyankeechef.blogspot.com Traditionally made with either vermouth, dry red or white wine, French onion soup is a great meal when made with plenty of onions that have been caramelized. I say caramelized because I believe the natural sugars come out somewhat when cooking onions as directed below, but truthfully the onions are […]
Enliven your mashed potatoes with tangy horseradish cream
By Jim Bailey theyankeechef.blogspot.com M y father enjoyed horseradish in many dishes, but the second Yankee Chef’s favorite side dish was horseradish cream and mashed potatoes. Generations of New Englanders have enjoyed horseradish in one form or another, not just as a side to prime rib. Heck, my family could never afford prime rib until […]
Two New England favorites make a flavorful Johnnycake
By Jim Bailey theyankeechef.blogspot.com T his is not a true Johnnycake as I have written about it before. But it is a sweet, moist dessert cake that uses the earthy sweet taste of corn pureed and blended with what New England is known for, blueberries and the taste of apples. If you want the corn […]
A dense and chocolately dessert will satisfy the sweet-lover
By Jim Bailey theyankeechef.blogspot.com Honey-Raspberry Fudge-Brownie Cake: I tried! I really tried! I couldn’t cut out any words in the name of this dessert because it is that darned good. With two layers of brownie and the infusion of raspberries topped with your favorite frosting, you simply must have more than one piece. You have […]
Double-dip for these super-crispy, oven-baked onion rings
By Jim Bailey theyankeechef.blogspot.com Not only are these onion rings ultimately crispy, I couldn’t think of a better way to make these tasty treats better for you. These are no-fail, without the deep-frying guilt usually associated when enjoying something so delicious. I have found that butter-flavored cooking spray works equally as well without adding too […]
Stalking an easy, flavorful cream of broccoli soup
By Jim Bailey theyankeechef.blogspot.com Not only is this the easiest but it is also the most flavorful cream of broccoli soup you will ever eat! The stalks of the broccoli have always been overlooked when making this soup, with chefs using the bland, almost tasteless florets, which really only adds color value instead of […]
Irish stout, cheese and ham elevates an ordinary mac and cheese
By Jim Bailey theyankeechef.blogspot.com I realize St. Patrick’s Day is over, but this macaroni and cheese dish truly should be on everyone’s table, no matter what day or time of year. When you add Irish ham (found universally in most supermarkets) and Irish cheddar cheese (again, frequently found) you have some great flavors working […]
A little tweak updates the classic New England creamed cod
By Jim Bailey theyankeechef.blogspot.com C od has been a New England staple since time immemorial, having been enjoyed by native Americans and expounded upon by the influx of Europeans. Creamed cod is an age-old recipe that deserves to be just subtly Yanked. I think you will find this recipe a perfect example of leaving well […]
Fit for the hall of fame: Peanut butter and banana chip cookies
By Jim Bailey theyankeechef.blogspot.com W e all know Elvis adored his peanut butter and banana sandwiches but I bet you never had a cookie Yanked from his sandwich, have you? You have the smoothness of the peanut butter with the guilt-free crunch of banana chips baked together to treat your children after school. Better […]
Triple your pleasure with chocolate dipped chocolate biscotti
By Jim Bailey theyankeechef.blogspot.com Many food historians mention that biscotti (biscuits) have been around for many centuries, having been enjoyed since Pliny the Elder before the birth of Christ. He is said to have mentioned that these hard, dry biscuits would last for centuries without going bad. Whether they are called rusks in the British […]
A simple recipe turns out a spiced coconut candy
By Jim Bailey theyankeechef.blogspot.com More often than not, you can find coconut candies attributed to India or another country that uses cardamom as the flavor profile in this hard candy. I think you will find my Yanked version is a refreshingly different taste and one that children as well as the adults will enjoy. Refer […]
A recipe that might just get your kids to eat eggplant
By Jim Bailey theyankeechef.blogspot.com Whether to seed an eggplant or not is entirely up to you. It is the same with cucumbers. If your body can handle it or not would be the deciding factor. Many chefs will tell you to salt eggplant and let sit out for bit before cooking. This is fine […]
Add Yankee-style grits to homemade sausage for a delightful breakfast
By Jim Bailey theyankeechef.blogspot.com Last week I gave you a recipe for homemade sausage that was both tasty and contained much less fat and calories than you can find in prepared pork sausages. This week, let’s put those sausages with a traditional southern dish, made my way! With good ol’ cheddar cheese and apples, not […]
