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.
Sweet Vidalia onions elevate chicken drumsticks
By Jim Bailey theyankeechef.blogspot.com Originally, I had prepared this dish using Madeira wine, but then I changed my mind at the last second because of my love of fruit and because I wanted my children to enjoy fruit in as many ways as possible. This is the perfect way to add a serving of goodness […]
New England style chow-chow great for summer picnicking
By Jim Bailey theyankeechef.blogspot.com What’s great about original Chinese chow-chow is that all liquid is absorbed into the onions as it cooks and sits. The longer it sits on your picnic table, the better it gets. With this New England version, use whatever hot, spicy or flavored mustard you desire to serve this alongside roasted […]
This riff on a Bahama Mama lights up your dessert menu
By Jim Bailey theyankeechef.blogspot.com ABahama Mama beverage is a great convergence of tropical fruit juices, coconut rum and grenadine. To turn this into a dessert, I have substituted the grenadine with pomegranate juice, which grenadine originally was derived from, for a delightful fruity/tart flavor. I can’t think of one simple dessert such as this that […]
Strawberries and cream tapioca a perfect summer treat
By Jim Bailey theyankeechef.blogspot.com Tapioca is quite confusing. It is marketed in several forms, with each company portraying their product in different manners. To put all this in a nutshell, minute, quick-cooking and instant are all the same. This is the type of tapioca I use in this “best of the best” strawberry pudding. There […]
Bake a refreshing, lemony cheesecake
By Jim Bailey theyankeechef.blogspot.com This is a remarkable recipe that truly is a cheesecake. Taking a cheesecake and making it into an actual cake was a delight, especially since I reduced the fat ordinarily found in cheesecakes. This cross between a dense yet fluffy pound cake with the bold flavor of cheesecake will replace both […]
Roasted red pepper sauce super served over haddock
By Jim Bailey theyankeechef.blogspot.com If you have never had fire-roasted bell peppers, you are in for a treat, not just for the superb taste, but how easy it is to do. Follow the instructions at the end of this recipe for an addition to the sauce that is remarkably great tasting. 1/4 cup olive oil, […]
Bubbling berry buckle a New England classic
By Jim Bailey theyankeechef.blogspot.com This is not at all what others tout as authentic buckle. This is truly the way to do it, with just enough cake batter to hold together the rich, syrupy fruit that is bubbling up through the batter that “buckles” as it is cooking. Enjoy this classic New England dessert as […]
‘Cheddah’ polenta a knock-out side dish with roasted veggies
By Jim Bailey theyankeechef.blogspot.com This creamy, cheesy “cheddah” polenta makes a great side dish and is even better with the flavor of roasted vegetables, any way you choose to roast them. As for “cheddah,” live in Maine long enough and it becomes second-nature when the ‘ah’ flows from the brain to the fingertips when I […]
Make a delicious — but not-so-sweet — Derby pie
By Jim Bailey theyankeechef.blogspot.com The classic Derby pie was the brainchild of the Kern family of Kentucky some 50 years ago. I love almost everything about this pie, but to me, it is too heavy with sugar and reminds me of pecan pie, which I am not very fond of. So with the Kerns’ inspiration, […]
Fluffy pancakes with macerated berries make a healthy meal
By Jim Bailey theyankeechef.blogspot.com This recipe is inspired by my recent quest to prepare a meal for picky children while making it as healthy as possible with ingredients found easily. It’s easy to prepare, astonishing delicious and fat-free with the exception of the cooking spray. One quick note for any of you who may want […]
Light citrus flavors of Louisiana perk up lamb meatballs
By Jim Bailey theyankeechef.blogspot.com Cafe Brulot has been a favorite of Louisiana folks for many years, and no wonder. The gentle citrus flavors topped with orange liqueur will perk up anyone’s after-dinner festivities. I have taken this flavor and slathered it over lamb, making these the tastiest meatballs you will ever eat. 1 pound […]
Creamy, cheesy squash ‘bread bowls’
By Jim Bailey theyankeechef.blogspot.com This recipe is so creamy, satisfying and perfect as an accompaniment to any protein or simply on its own.With a garlic toast crust that you can bake to your preference, the spaghetti squash shines through the cheese sauce and everything comes together perfectly. Butter flavored nonstick cooking spray […]
Umami flavors dress up the old fashioned hard-boiled egg
By Jim Bailey theyankeechef.blogspot.com Not only are these eggs great for your Easter get together, but equally enjoyed during the summer, whenever cookouts are on your menu. Use this umami-style egg recipe in lieu of regular hard-boiled eggs for a multitude of recipes, one of which is listed below. 6 eggs 3 cups water 1/2 […]
For a crispy, cheesy side, puffy Irish boxty fills the bill
By Jim Bailey theyankeechef.blogspot.com Boxtys are prepared and cooked in many variations. Some enjoy this “must have” side as the classic Irish breakfast puffy and soft, while others enjoy it crispy. Being a Yankee, I enjoy crisp potato with my breakfast and, with the addition of cheddar cheese, I think you will be making this […]
A classic sweet bread with custard is perfect for Easter
By Jim Bailey theyankeechef.blogspot.com T his classic Romanian Easter treat is something we can all enjoy on this special day. It’s a tender sweet, yeast bread enveloping a sweet and tangy New England-style Grape-nut custard, loaded with raisins and topped with crunchy Grape-nuts. If you can tie a braid, this recipe is for you. Nonstick […]
Coddle with dumplings is a St. Patrick’s day feast
By Jim Bailey theyankeechef.blogspot.com Today’s recipe is Dublin Coddle with Soda Bread Dumplings, just in time for St. Patrick’s Day. To prepare kale ahead of time, simply tear fresh kale to measure 1 cup and boil until tender, about 3 minutes. Drain well, squeezing until dry. You can also use other cooked greens as well, […]
Cracked pepper sausage a spicy breakfast dish
By Jim Bailey theyankeechef.blogspot.com My inspiration for the following recipe? I have been in contact with certain members of the cast of The Waltons with the hopeful opportunity of writing a Walton’s Mountain cookbook. And the first recipe that comes to mind? Sausage! I remember the episode where Martha Corinne comes to the mountain to cook […]
Here’s a pickle you’ll be happy to get yourself into
By Jim Bailey theyankeechef.blogspot.com My children wanted the same kind of pickle chip that the fast food restaurants carry…. Go figure! My daughter, especially, loves the sour, salty, tangy thin sliced pickles found at most restaurants and, as a chef, I do know that most of these pickles are identical and come in 5 gallon […]
Making whoopie (pie) for Valentine’s Day
By Jim Bailey theyankeechef.blogspot.com Here’s rare treat: A Valentine’s Day Whoopie Pie. Thank you to Sweetie Pie’s of Dexter, Me., for creating this one just for the Yankee Chef, and thus for our readers. The owner of Sweetie Pie’s was named 2016 Best New Baker as well as the winner of the premier of the […]
Taste the health: A nutritious and delicious chili
By Jim Bailey theyankeechef.blogspot.com This is the World’s Healthiest Chili, so-called because this dish uses the most nutrient-rich legumes, fresh tomatoes and peppers, vegetables that are at the top of the antioxidant list and — with heart healthy pure olive oil — your body will thank you. To make this chili even healthier, use low […]
