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.
Gobbling up turkey sausages, the missing link between low calorie and taste
By Jim Bailey theyankeechef.blogspot.com These little tasty treats are called sausages because we use traditional sausage spices to liven up ground chicken or turkey. Believe it or not, you will have cut the fat in half by using ground turkey instead of pork. Turkey also has even less fat and calories than ground chicken. If […]
Chili doesn’t need meat to be tasty and hearty
By Jim Bailey theyankeechef.blogspot.com Many people nowadays are concerned with the fat associated with meat. While vegetarian diets are frequently ridiculed, they are more often than not misunderstood. A hearty entree can be enjoyable even without a certain taste of animal protein. If cooked properly, Textured Vegetable Protein can offer a satisfying alternative to meats. […]
Spicy sausage and sweet tater breakfast hardy enough to hold off winter’s chill
By Jim Bailey theyankeechef.blogspot.com H ere’s a simple, savory and filling breakfast fit for whatever Mother Nature throws at us this winter. The scent of sausage cooking in the kitchen reminds me of the fairgrounds in the summer. With a minimal amount of spices, the flavor of the sweet potatoes and sausage shines through easily. […]
A wintry treat just for the kids: Peanut butter and jelly snowballs
By Jim Bailey theyankeechef.blogspot.com What a great little “homecoming” treat for the children after school. Many of you have tried a recipe such as this before, using crushed graham crackers, both powdered sugar and grahams and adding butter or margarine. But I must say, this is not only the easiest preparation, but cuts […]
Vegetables elevate chipped beef on toast
By Jim Bailey theyankeechef.blogspot.com Growing up under the wings of a Navy man for a father, I enjoyed chipped beef on toast without vegetables. But now as a chef, I realize that even though this old-time Navy breakfast is great as is, the Army had its own rendition that included a variety of vegetables. Peas, […]
A Yankee solution to those leftover whipped sweet potatoes
By Jim Bailey theyankeechef.blogspot.com H ere is a recipe that has its roots in “the county.” Aroostook County, Maine, has long been the hub of potato growing in Maine, and much of New England. Potato bread was first made in this cold climate of Maine, so it is fitting that sweet potatoes find their way […]
German stollen for a traditional Christmas treat
By Jim Bailey theyankeechef.blogspot.com Originally called Dresden stollen in the 15th century, this bread was made to immortalize the infant Jesus, wrapped in swaddling clothing. Made during the advent, the beginning recipes used only flour, a leaven, olive oil and water, pretty tasteless but true to form for the fasting time held by […]
Crunchy crust, timeless taste in a Christmas pie
By Jim Bailey theyankeechef.blogspot.com I couldn’t fit any more comfort flavor in this inviting dessert if I tried. I have incorporated the timeless taste of rum-raisin with the forgotten taste of seasonal fruit cake and combined it with feel-good warm apples. One taste of this comfort-food pie and you won’t care what kind of […]
A chestnut of a recipe for a Christmas oyster stew
By Jim Bailey theyankeechef.blogspot.com Oysters have been part of our Yankee holiday custom for centuries. Oysters were plentiful here on our shores and have been used in stuffing since the Puritan era. Did you know that oyster stuffing (as well as other types) was originally stuffed between the skin and meat of the turkey? For […]
A colorful side dish with Cape Cod carrots
By Jim Bailey theyankeechef.blogspot.com The taste of cranberries bringing orange orbs of carrots together in a great, tangy side dish works equally as well with pork, ham or turkey. For those who are enjoying Tofurkey or other vegetarian dishes, well … this is a perfect accompaniment as well. Here’s a bit of food history: Why […]
Eggnog pudding a holiday dessert for everyone
By Jim Bailey theyankeechef.blogspot.com Whether you have this recipe during Thanksgiving or Christmas, this homemade pudding is a sure treat for everyone in the family. Although it contains the flavor of rum, the children will be safe eating this adult-tasting dessert with a couple of cookies nestled on the side for dipping. The word eggnog […]
Oven-fresh holiday pot breads for dinner, for gifts
By Jim Bailey theyankeechef.blogspot.com What a great idea for the Holiday dinner tables. Tie a ribbon around each and place in front of each setting at the table. Not only will it garner attention and gratitude, but your guests will have a keepsake to take home. 2 1/4 cup all-purpose flour 1 envelope dry […]
A dash of folklore and dish of cranberry-apple cookies
By Jim Bailey theyankeechef.blogspot.com Here’s a cookie recipe that combines the New England goodness of cranberries and apples. Before we start, here’s a little New England folklore to help you find a potential mate: Take the pip (seed) of an apple and walk around in a circle of people, squeezing it between your index finger […]
Get ready for a winter chill with warm fried apple rings
By Jim Bailey theyankeechef.blogspot.com I‘m not ashamed to toot my own horn, especially when this time of year brings out the cook in all of us. My cookbook, The Yankee Chef, is absolutely perfect during this time of year and for the next few months. After all, comfort food and the New England fireside are […]
Preserving the past in jelly jars
By Jim Bailey theyankeechef.blogspot.com There isn’t really anything remarkable about today’s recipes, other than that every once in a while I enjoy “puttin’ up.” Our grandparents wouldn’t have thought of buying premade jams, jellies or preserves, especially when homemade is so much better. So I took two of my favorite, not your run-of-the-mill, recipes for […]
A summer inspiration: Yankee fettuccine and mussels
By Jim Bailey theyankeechef.blogspot.com My inspiration for this dish comes from summertime fare, healthy thinking and the Italian favorite known as carbonara. I wanted the flavor of carbonara, with the Yankee twist, and the smell and taste of the rocky shoreline that we in New England enjoy, as do my beloved Italian friends and chefs. […]
Ushering in winter with New England apples in snow
By Jim Bailey theyankeechef.blogspot.com In one sense, it seems as though we just finished winter. But in another, winter’s snow seems to have been many, many months ago. So with the crisp air abounding and the prelude of winter being played, I thought I might bring some ‘snow’ in as the refrain. I would highly […]
Cut the carbs with a spaghetti squash primavera
By Jim Bailey theyankeechef.blogspot.com I love changing it up. I love taking a beloved recipe, such as a great primavera, and adding, subtracting or altering it in a way that is equally tasteful, but takes some of the fat, calories and sodium out of the mix. With the recipe below, not only have I reduced […]
In-season apples complement this grilled cheese sandwich
By Jim Bailey theyankeechef.blogspot.com I adore the taste of apple, cheese and any smoked meat, and this next recipe hits the spot! With apple season in full picking mode right now here in New England, grab whatever apple trips your trigger. I have always adored the soft, sweet flavor of Macintosh apples in this grilled […]
Fresh pineapple explosion fuses sweet and tart
By Jim Bailey theyankeechef.blogspot.com There aren’t many desserts where I can honestly say the flavors explode in your mouth. But here is one of them. Not only is fresh pineapple sweeter than canned, but when you caramelize the brown sugar, tint it with a New England taste treat in maple, then combine all this with […]
