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.
Add depth, crispness to the humble clam cake
By Jim Bailey theyankeechef.blogspot.com “Use just four ingredients.” That’s the mantra I heard over and over again from my father, who heard it from his father, who heard it … I grew up believing clam cakes should be prepared with clams, cracker crumbs, clam juice (or liquor) and eggs. They are formed and fried in […]
Zabaglione? Sabayon? It’s delicious in every language
By Jim Bailey theyankeechef.blogspot.com What’s the difference between zabaglione and sabayon? Absolutely nothing! Besides the former an Italian translation of the latter, which is a French translation of the former … you know what I mean. The original recipe calls for whole eggs, while the more contemporary thinking is using egg yolk only. I find […]
Bake a zesty Key Lime pie
By Jim Bailey theyankeechef.blogspot.com To anyone who gets riled up about this “delicate” pie recipe, please visit my new website, www.theyankeechef.com, for more information on and alternative recipes for Key Lime Pie. You may be surprised what one can do to lower the cholesterol and add even more flavor to this fiercely protected Key Lime […]
Beggars Chicken fit for an emperor
By Jim Bailey theyankeechef.blogspot.com Here’s one for the poor man. The origin of Beggars Chicken, although seemingly far-fetched, is undoubted. In the early 19th century in China, a starving man was wandering the streets in search of food. He found nothing, not even scraps that was usually thrown out the door for passing dogs and […]
Simple and delicious chicken with glazed apples
By Jim Bailey theyankeechef.blogspot.com Ever wonder why that little triangular tail is always left on the whole chicken? (Yeah, I have never wondered either.) But it’s called the pope’s, the cardinal’s or the sultan’s nose. Whatever its origins — and there are many stories about it — it was a derogatory term. This little wedge […]
Creamy and tangy, lobster stars in enchilada
By Jim Bailey theyankeechef.blogspot.com I have no idea what took me so long to write about lobster this year. I would like to kickstart this crustacean season by giving you a beautifully flavored, cheesy and spicy, crunchy and tangy, creamy and . . . ahhh, enough already. This is a keeper. Creamy, luscious lobster enchilada […]
Tender ribs without the wait
By Jim Bailey theyankeechef.blogspot.com Here is a recipe that is sure to get you outside cooking. I love ribs but I truly hate the waiting time to get pork fork-tender. So what to do? Slice the meat thinner. It’s Just That Simple. Enjoy the taste of the outdoors without the wait. Just make sure you […]
A bit of Mexico meets Maine in spicy shrimp tostadas
By Jim Bailey theyankeechef.blogspot.com Most shrimp we eyeball in supermarkets is farm-raised “across the pond” or in Latin America. It is then frozen and shipped around the world, being brought back to its thawed stage by the stores that sell it. Wild Maine shrimp (Pandalus borealis), as well as other Maine shellfish, is almost always […]
Halibut stands up to chorizo and corn sauce
By Jim Bailey theyankeechef.blogspot.com I remember my first attempt at cooking at my fathers restaurant in Maine. I had just gotten home from school and went directly into his kitchen, as I did every day. He would go home and take a nap for a couple of hours during the slow afternoon. A party of […]
Grilled angel food cake makes a great platform for pickled watermelon rind
By Jim Bailey theyankeechef.blogspot.com Here is a great hot weather indulgence that encompasses several tastes that simply go perfectly together. Mix it up by using flavored pound cake if desired, but I find the lightness and perfect sweetness of angel food cake is just, well, perfect with the accompaniments below. Charred angel food cake with […]
A great pasta, some wild salmon and lemon sauce equal heaven
By Jim Bailey theyankeechef.blogspot.com Recently, I was asked to give my impression by a PR firm in New York City to give my impression of several products made by Giovanni Rana, an Italian pasta maker for more than 50 years. Among the packages I received was some plain and spinach fettuccine called paglia e fieno, […]
In the battle of the wings, can New England beat Buffalo?
By Jim Bailey theyankeechef.blogspot.com Buffalo vs. New England Ahhhh, that long-time rival. In my home, my oldest boy (15 years old) loves to walk against traffic. He has always liked Buffalo even though he is a 12th generation Yankee. Well, at least football food will still keep us together regardless of who we root for. […]
Count on this Yankee Monte Cristo to satisfy
By Jim Bailey theyankeechef.blogspot.com I love taking classics and revamping them in totally unexpected ways. Although Swiss cheese and ham on bread that had been dunked in egg before grilling is delicious on its own, I found that by substituting a New England-flavored batter for the stand-by egg coating created a beautifully textured and deliciously […]
A touch of Caesar crowns humble spud salad royally
By Jim Bailey theyankeechef.blogspot.com This crazy weather has me grillin’ one day and baking another. It just so happens that on Friday, May 31, it was in the 90s and wicked humid. So guess what? It was too hot and humid to grill outside and too hot and humid to bake inside. So cold food […]
Hot or cold, this sweet pepper gazpacho will delight
By Jim Bailey theyankeechef.blogspot.com This cold soup is just as delicious when you omit the ricotta and add 2 cups light or heavy cream and gently warm it over low heat, topped with a few flavored croutons. Gazpacho is traditionally made never touching heat. A variety of vegetables are chopped then processed in a blender […]
Mini strawberry pies make a great snack
By Jim Bailey theyankeechef.blogspot.com I do realize strawberry season here in Maine is a few months away, but have you seen the price of strawberries from abroad lately? At $1.98 a quart, you bet I am going to take advantage of them. Those in California who believe their strawberries are superior, who am I to […]
A savory and garlicky chicken comes home to roost
By Jim Bailey theyankeechef.blogspot.com Simple. Simple. Simple. Don’t be dismayed at the ingredient list. You should already have the items in stock. And despite the number of ingredients, the preparation is oh so simple. Savory Chinese Garlic Chicken You don’t have to stick with the vegetables listed. Add some sliced water chestnuts, bamboo shoots, cauliflower, […]
Peanut butter mousse a delight for the kids, a treat for yourself
By Jim Bailey theyankeechef.blogspot.com Peanut butter and fluff! Gotcha! Thought this was going to be our old childhood standby of a sandwich, didn’t you? I’m making peanut butter and fluff desserts this week simply because peanut butter and Fluff are the two items my kids will never say no to. By taking my favorite berry […]
Ailing from spring fever? Feed it with a simple salad side dish
By Jim Bailey theyankeechef.blogspot.com I have a fever. Spring fever that is. Every time the sun pops out and I see the temperature rising a little more each day or I see the flowers struggling to open their chilly petals, I know primavera (translated literally to springtime) will prevail itself in my cooking. What a […]
A fruity couscous for springtime dining
By Jim Bailey theyankeechef.blogspot.com I know, I know! It has been four full months since Christmas, and I still have leftover dried fruit in the cupboard. That’s the beauty of not only dried fruit but of being a Yankee. Not only does dried fruit seemingly last forever, but I will only throw out food if […]
