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.
Coddled eggs in chili for breakast, lunch or dinner
By Jim Bailey theyankeechef.blogspot.com Although this recipe may look as though it would be for breakfast, why not enjoy this spicy egg dish anytime throughout the day? While it contains no meat, you will find this to be satisfying and you won’t have to look down at the scale afterward. If desired, grill a slab […]
Old time griddle cakes get a twist with ricotta and maple
By Jim Bailey theyankeechef.blogspot.com I doubt if anyone remembers griddle cakes from generations ago and I doubt even further that you will find these delightful taste treats in any restaurant. And both are a shame. The precursor of pancakes of today, griddle cakes were simply very thin pancakes that were much crispier and more tender […]
Carrot-mandarin orange cake adds a touch of sunshine
By Jim Bailey theyankeechef.blogspot.com With spring now officially behind us — even though the weather hasn’t cooperated here in the Northeast — I simply need to add a bit of springtime flavors to some cold weather desserts. Enjoy my rendition of carrot cake spiked with sunshine. Carrot-mandarin orange cake I love the flavors of this […]
Saucy spinach cakes turn breakfast into dinner
By Jim Bailey theyankeechef.blogspot.com Unbelieveable cakes — and I mean what I say. These cakes are fantastic tasting, filling and visually appealing. The spinach and turkey go so well with Swiss cheese sauce, I found it tremendously difficult to stop. Only the thought of loosening my belt prevented me from stealing from my son’s plate. […]
Perfecting stuffed chicken with a Kiev
By Jim Bailey theyankeechef.blogspot.com I have made hundreds of stuffed chickens, be it Cordon Bleu, Kievs or with broccoli and cheese. Although they are delicious, crispy and turn out beautifully, they were not perfect. That’s right. Not perfect. Sometimes the breading will cook unevenly. Other times, some of the filling (especially if cheese in involved) […]
Create a simple peach Tarte Tatin and some delicious book news
By Jim Bailey theyankeechef.blogspot.com Food historians have been arguing about the origin of Tarte Tatin since almost its origination. To the Yankee Chef, it is quite clear. At the Hotel Tatin in France, two sisters by the names of Stephanie and Caroline Tatin were both cooks and were in charge of the desserts on a […]
For a fancy, but easy feast, walnut haddock with remoulade
By Jim Bailey theyankeechef.blogspot.com Although this recipe sounds like it belongs on the menu of a top-notch restaurant, both elements are super-easy. Although originally meant as a sauce for meat, French remoulade is now a universal accompaniment to fish and seafood. One taste and you will see why. Walnut-crusted haddock 1 1/2 cups broken walnuts, […]
Finding home in a comforting bowl of bean swagan
By Jim Bailey theyankeechef.blogspot.com Nothing in my repertoire says Yankee, comfort and home quite like bean wwagan. It was the first dish Dad taught me to make, besides biscuits, when I was 14. I’ve enjoyed it ever since. All us Yankee Chefs have stood by one recipe through the years, making swagan only with beans, […]
Soba noodles with vegetables makes a beautiful dish
By Jim Bailey theyankeechef.blogspot.com I love to add fruits and vegetables to many dishes without altering – too much – the original concept of the dish. This recipe is not only a perfect meal by itself, but beautifully presented. The colors are almost as vibrant as the taste. And when you enjoy a meal that […]
Cured salmon for a tasty New England chowder
By Jim Bailey theyankeechef.blogspot.com Imagine yourself on a three- to four-month voyage to a land you have never been to on a ship with the barest of essentials during the 17th century. You eat well of fresh meats, cheeses, breads and such for the first month, maybe month and a half. Then your diet is […]
Warm strawberry fritters for your sweetheart
By Jim Bailey theyankeechef.blogspot.com The French have been making strawberry fritters for centuries. In fact, Menon, in his 1793 French cookbook titled The French Family Cook, gives us this strawberry fritter recipe for the first time in print that I am able to find. “Make a paste with some flour, a spoonful of brandy, half […]
Crab and cheese gnocchi a delightfully filling dish
By Jim Bailey theyankeechef.blogspot.com We all love macaroni and cheese and there are many ways of preparing it so that it is more filling. Try substituting gnocchi for the macaroni. It’s a great alternative to traditional pasta and just a tad more filling. Combining the ocean’s harvest elevates this dish to a beautifully, robust standing. […]
Chorizo spring rolls with pepper salsa to get your Game Day on
By Jim Bailey theyankeechef.blogspot.com With the right amount of heat in your bell pepper dipping “jam,” this recipe is sure to be made every Sunday when the game comes on. So be prepared and keep a couple of boxes of frozen puff pastries in the freezer. ½ (17.3 ounce) package frozen puff pastry sheets, thawed […]
Make spanakopita a light but satisfying meal
By Jim Bailey theyankeechef.blogspot.com I adore Greek cuisine and have a lifelong ambition to someday visit that great nation. The ancient culture has intrigued me since I was a child, the language has grabbed my attention ever since I learned the Greek alphabet as a teen and the food makes me want to fly there […]
Whole Apple Cinnamon Yogurt Cake has it all, anytime of the year
By Jim Bailey theyankeechef.blogspot.com Every week, a friend receives a cake similar to this in a diet package she receives. I took one look and, although decorative to a point, it was tasteless. Here is my recipe for a cake that encompasses softness, crunch and some good ol’ fashioned flavors that will put a smile […]
Spaghetti carbonara with a Yankee spin
By Jim Bailey theyankeechef.blogspot.com Carbonara is usually made with eggs, cream, Parmesan cheese and bacon. I have substituted prosciutto for the bacon and omitted the cream altogether, making this classic dish much more appealing to those of you who wish to stay away from as much fat as possible but still want the flavor of […]
A holiday respite in delicious and light haddock in parchment
By Jim Bailey theyankeechef.blogspot.com I Need Fish! After the holiday eating, I truly need to lighten it up a bit: something simple (as always), fragrant and filling, in a non-guilty kind of way. Fish is the perfect answer. I think you will enjoy the great flavors steamed with the great touches of Mexico. Haddock Sabrosa […]
Cranberry scones for your sweetheart
By Jim Bailey theyankeechef.blogspot.com As many of you know, I am a strong advocate for Breast Cancer Awareness for personal reasons and even more so during the holidays. Everybody is somebody’s sweetheart and that mantra holds true for those who have died from this terrible disease. I have certain ways to remember the loved ones […]
Impressive poached pear in pastry with fig sauce
By Jim Bailey theyankeechef.blogspot.com Here’s a great break from tradition, yet traditional because of the use of figs. Many of us have only gotten close to figs in one way, and that is eating Fig Newtons. Many may think that’s how figs taste. In essence, yes. But, in reality, figs are so much more fragrant […]
Fragrant lamb for a special Christmas dinner
By Jim Bailey http://theyankeechef.blogspot.com/ There aren’t many times when I can ‘meat’ out recipes with lamb as the central theme, but thank goodness, Christmas is one. I have repeatedly extolled my love of this meat and, during the holidays, I love to show people just how easy it is to prepare fragrant lamb. If I […]
