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.
Chocolate Crepes as easy as un, deux, trois
By Jim Bailey theyankeechef.blogspot.com Crepes are so easy to make, I am ultimately surprised as to why so few people avoid them. Cheap, versatile and requiring no skills at all, crepes are the perfect vehicle for fruits, whipped cream or even whatever savory item you choose to use. But I wouldn’t suggest chocolate crepes with […]
Filling a niche: Try making Italian meringue
By Jim Bailey theyankeechef.blogspot.com Italian meringue is my favorite. French and Swiss meringues are good, but Italian meringue holds up better. It is smoother and far superior for spreading on layer cakes, piping decoratively in a parfait glass, topped with berries or fruit and enjoyed. I even use it instead of unsweetened meringue on top […]
Making the perfect pickled peaches
By Jim Bailey theyankeechef.blogspot.com Yeah, I know: It isn’t pickling time nor am I an old fuddy-duddy “puttin’ up” for the winter. However, there are certain recipes that my ancestors including my parents used that I adore, and this happens to be one of them. 15 firm peaches (see NOTE) 3 cups sugar 1 1/4 […]
Try a fruity alternative to this cinnamon classic
By Jim Bailey theyankeechef.blogspot.com This is a great alternative to cinnamon rolls, and with a ton of flavor. Try other fruits and berries in this recipe as well, such as cherries with cherry preserves, strawberries with strawberry preserves … you get the picture. 1 cup warm half and half or milk 1/2 cup sugar 1 […]
Sour milk to produce sweet results
By Jim Bailey theyankeechef.blogspot.com I adore using soured milk in cake recipes as well as biscuits, a little something that I have always done because my father did it, as well as my grandfather. It gives the results so much more flavor than sour cream or yogurt. Nonstick cooking spray 1 3/4 cup flour 2 […]
A new look at an Asian classic Szechuan sauce
By Jim Bailey theyankeechef.blogspot.com There are so many variations of Szechuan sauces that it is now impossible to say which is the original or classic. Some authentic restaurants tout a very spicy, thin sauce as authentic while others proclaim the sweeter, much less spicy, rendition as classic. Some even use it as a base for […]
Upgrade your cookies with 1/2 cup of Wow
By Jim Bailey theyankeechef.blogspot.com Of course the recipe is based on true peanut butter cookies, but so many are avoiding nuts nowadays that an alternative was needed. After tasting at least four different alternatives to peanut butter, I have found the best of the best is WowButter. It is a soy spread but you would […]
Tropical flavors melded together in a crockpot
By Jim Bailey theyankeechef.blogspot.com I truly wanted to make a “Dump Cake” using your own cake mix but it just isn’t the same. So we will take the easy road like everyone else. This is really a simple and superb Dump Cake and can also easily be converted to a crockpot simply by following the […]
Sweet-tart cheesecake dip to dig into for winter
By Jim Bailey theyankeechef.blogspot.com I know, I know… the last thing you want is a heavy dessert after what you went through during the holidays. However, the sensation of tart and sweet mixed together, and the fact that you can enjoy this sitting in front of a fire throughout the winter, makes this irresistible to […]
Begin 2019 on the sweetest of notes
By Jim Bailey theyankeechef.blogspot.com It’s never too cold for a sundae. And not just any old sundae, but a sundae where the ice cream melts and swims with a sweet sauce of scented apples and crunch nuts. This delicious treat is a great way to end 2018 and begin 2019! 2 cups diced apple 2 […]
A New England squash for your holiday spread
By Jim Bailey theyankeechef.blogspot.com For those of you who enjoy polenta and think that only high end, expensive polenta is the best, think again! We New Englanders were the first to make corn meal mush back in the 17th century. This delicious side dish is so cheap to make, I hope you rethink spending so […]
Anadama bread will bring out the artisan in you
By Jim Bailey theyankeechef.blogspot.com Anadama bread is artisan in nature to begin with, and it is also a great bread for sharing during the holidays. Tearing a slightly sweet chunk off to sop up salty gravy is so apropos, you will wonder why you haven’t been doing this much longer. 1 cup warm water 1/2 […]
The perfect breakfast trio: cinnamon, maple syrup, and toast
By Jim Bailey theyankeechef.blogspot.com Sooooo simple, it is laughable. Let the kids help you with this, they will get a kick out of smooshing these delicious bites and love eating them even more. 1 cup milk 2 eggs Nonstick cooking spray 1 cup sugar, divided 2 tablespoons cinnamon, divided 1/4 teaspoon allspice, optional 12 slices […]
Add some spice, a little crunch to your sweet potatoes
By Jim Bailey theyankeechef.blogspot.com The glaze that forms in this dish is phenomenal! A perfect accompaniment to all protein bearing down on your holiday table and throughout the cold, blustery season ahead. I dice the sweet potatoes about an inch in size, but larger is fine as well. 3 tablespoons olive oil 1 large (1 […]
Discover ‘pourable’ peanut brittle
By Jim Bailey theyankeechef.blogspot.com It’s the season of peanut brittle, let’s find every single possible way to consume it. Now picture in your mind your favorite cake with ‘pourable’ peanut brittle ladled over the top. It’s a decadent cross between a butterscotch sauce and peanut brittle actually. This nutty addition can be enjoyed on top of […]
No need to add sugar for this sweet treat
By Jim Bailey theyankeechef.blogspot.com The secret to these deliciously decadent desserts? There is not one bit of added sugar found anywhere in this recipe. Honestly, it will have every single family member or friend asking you for the recipe, even if they aren’t watching their sugar levels. 2 cups apple cider 9 hard apples* 1/4 […]
Harken back with this salted caramel cake
By Jim Bailey theyankeechef.blogspot.com Yes indeed! This is the way our grandparents made cake, with real salted butter and buttermilk, which every home had “back in the day.” Nothing fancy here but pure deliciousness. Nonstick cooking spray 1 stick(1/2 cup) salted butter, softened 1 1/4 cups brown sugar 2 eggs 2 1/4 cups flour 1 […]
A seasonal soup to help adjust to falling temps
By Jim Bailey theyankeechef.blogspot.com Traditionally served cold, this French cream soup is equally delicious hot. Almost devoid of fat (using fat free broth), the flavors of all vegetables is extremely outstanding and noticeable. 2 tablespoons olive oil 3 cups diced acorn squash 1/2 pound leeks, white and light green parts coarsely chopped 1/4 pound (1 […]
Pumpkin bread that redeems that word ‘moist’
By Jim Bailey theyankeechef.blogspot.com Sick of pumpkin yet? Good! The season is just starting, but I promise to make it an enjoyable foray into the pumpkin world. Believe it or not, this pumpkin bread is even more moist than its banana “sister,” and less dense. Nonstick cooking spray 1 cup brown sugar 1 cup flour […]
High-rise scones to meet your lofty expectations
By Jim Bailey theyankeechef.blogspot.com I wanted to make a scone that had both the gooey nature of a flat cookie with the substance and heartiness of a cake cookie without all the sugar but just as delightful. These scones are superior to any pumpkin cookie I have eaten and using shaved chocolate instead of chocolate […]
