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.
Intimate and cozy: Pork tenderloin for Thanksgiving
By Jim Bailey theyankeechef.blogspot.com This recipe is great for an intimate dinner for two or a cozy meal for three. Of course you can prepare this savory and sweet pork dish for more, but be forewarned, it may require a little more effort than you care to give. A Yankee Thanksgiving Pork Tenderloin At the […]
Put the spice into rice pudding with candied ginger
By Jim Bailey theyankeechef.blogspot.com I have a recipe written by my grandmother, four times removed, for Apple Whitpot. Although I have followed her recipe and loved it, I created my own adaptation, which I think you will enjoy immensely, especially with the holidays coming up. Apparently my ancestor meant to write whitepot, missing the “e.” […]
Going bananas with a Brazilian Banana Cake
By Jim Bailey One of my favorite indulgences is anything banana. So I went to the store the other day and bought 3 lbs. of bananas with not one recipe in mind. I just wanted to make something with them that is easy, visually exciting and above all, deliciously luscious. I remembered my father showing […]
On to savory with salmon pops
By Jim Bailey I know, I know. … Another lollipop! But it really wasn’t the lollipop theme that had me hooked. It was the fact salmon was on sale, so being a Yankee … Well, you know the rest. Salmon has been and always will be an integral part of our New England heritage, even […]
Something old is now something new in a lollipop pumpkin pie
By Jim Bailey As a child I ate pumpkin pie, but begrudgingly. It wasn’t because I didn’t enjoy the taste, it was just a little bland for my sweet tooth. But “in the day,” when food was put in front of you, you ate it. Having aged slightly, I enjoy the aroma of clove-scented baked […]
Simplicity is a delicious Chicken Marsala Sandwich
By Jim Bailey Simplicity. Every time I say that word, one thing comes to mind. Silence of the Lambs. I constantly want to use that word for so many recipe titles but I can’t help but picture Sir Anthony Hopkins enunciating Simplicity while conversing with Jody Foster. But I need to get over it. The […]
On the cusp of October, hearty sausage and beans
By Jim Bailey Oktoberfest began as a celebration of the marriage of the German prince in 1810, but is now the world’s largest fair. The first festivities that honored this marriage centered around a section of Munich, now referred to as Weis’n, but has since spread around the world. The consumption of beer is only […]
Composed salads from Greece and Italy
By Jim Bailey A friend who is also a chef posted some pictures of a traditional Italian antipasto. It was a Caprese Salad, or Insalta Caprese as rightfully heralded. Although a great salad in its own right — and admired worldwide — I think I have a better one, and it’s not Italian. While working […]
A chill in the air and a squash soup at the ready
By Jim Bailey I have been turning on the AC during the day and touching the thermostat at night. Only in New England! During the night I am in the mood for something warm and comfortable but during the day, I really don’t want spice. At least not yet. So what to do? Here are […]
Introducing The Yankee Chef: Apple fritters a great start to a New England morning
By Jim Bailey I have been debating what to offer in my first column for The Chester Telegraph. It didn’t take long to find the answer. Having breakfast this morning and seeing the bag of apples I just received from my sister — who picked them for me — I knew: my all-time favorite breakfast […]
