All Entries in the "The Yankee Chef" Category
Red eye gravy should be a ‘no-brainah’
By Jim Bailey theyankeechef.blogspot.com I bet most of you will cook a ham steak in a skillet and start soaking that same skillet so that the food is easily cleaned after dinner. Time to put a stop to that! By taking a couple of extra minutes and using those flavorful fonds stuck to your pan, […]
Banana cream French toast is out of this world
By Jim Bailey theyankeechef.blogspot.com This recipe is out of this world. Making your own creme fraiche is simple and transforms this ordinary breakfast dish into a recipe to serve anytime. Believe it or not, it will take longer to cook this perfect French toast than it will to prepare it. 1/2 cup sugar 2 eggs, […]
Create a perfect corned beef hash
By Jim Bailey theyankeechef.blogspot.com Now I know some of you like your corned beef hash all scrambled up and served just plopped on your plate. There are times when I am in a hurry and simply heating up hash makes me happy. But the proper — and best — way of serving hash is by […]
Simple and quick curried vegetables make a tasty side dish
By Jim Bailey theyankeechef.blogspot.com The touch of curry in this dish brings everything together rather nicely. I used yellow curry powder, but use whatever your heart desires. Be careful and remember that there are differing levels of heat in each curry blend. I do wish I could sit here and explain the differences between curries […]
Splurge with crabmeat-bacon stuffed potatoes
By Jim Bailey theyankeechef.blogspot.com T he combination of bacon with well, just about anything, makes a dish that much better, don’t you agree? Cheesy, greasy, briny and delicious, this stuffed potato dish is truly a recipe for those who want to splurge. If desired, use 2 (6-ounce) cans crabmeat, drained. 3 russet potatoes 5 slices […]
Sticky gingerbread cookies love a tiramisu dip
By Jim Bailey theyankeechef.blogspot.com Taking tiramisu to a level where children would enjoy it was simple. If you make cookies out of horse hair and pig snouts, they will eat them. So Yanking an adult dessert was easy and the children loved them and so did I. I think you will enjoy the sticky cookies dipped in the […]
Create a creamy and crispy blueberry oatmeal
By Jim Bailey theyankeechef.blogspot.com Such a simple, yet great, twist on porridge we had as a child. Remember that oatmeal paste that could only be loosened by a bunch of milk and sugar? Well, now that we are just a tad older, let’s enjoy the benefits of this hearty breakfast and prepare it in a […]
Bailey’s Irish Whiskey cake a thoroughly adult treat
By Jim Bailey theyankeechef.blogspot.com Yes, I know. There is no such thing as Bailey’s Irish Whiskey. This beautifully scented Irish cake is, however, brought to you by a Bailey and it does have a hint of Irish Whiskey both in the cake and on top. You can, however, substitute a few drops of rum extract […]
Twist your usual breakfast with sausage Scotched eggs
A note from Jim Bailey: I am working on my second cookbook, tentatively titled Close Up. It is dedicated to breast cancer survivors and/or their spouses, siblings or family members who had to endure this life-altering disease. If you would like to share your story with me for inclusion in my book, please contact me […]
This apple cider cookie are a peanut butter lover’s delight
A note from Jim Bailey: I am working on my second cookbook, tentatively titled Close Up. It is dedicated to breast cancer survivors and/or their spouses, siblings or family members who had to endure this life-altering disease. If you would like to share your story with me for inclusion in my book, please contact me […]
Clams turn couscous into a New England delight
By Jim Bailey theyankeechef.blogspot.com Although a noted ingredient in many Middle Eastern recipes and mostly associated with Israel, couscous is, in fact, an original from Africa. Couscous, which is a semolina product, is the perfect sponge for absorbing the flavor of clam juice. But try this recipe using fish or other seafood stock, or chicken […]
Chocolate marshmallow pie made for super-chocolate lovers
By Jim Bailey theyankeechef.blogspot.com By upping the amount of chocolate chips to a pound, and omitting the crust, you have just made yourself the base for truffles. Simply refrigerate for at least two hours until firm, remove and roll. After rolling, dip these truffles in powdered sugar or melted chocolate. Whatever you decide to do […]
Hearty vegetable soup is made with simple ingredients
By Jim Bailey theyankeechef.blogspot.com With the barest of ingredients, and the simplest of preparations, you can enjoy a filling soup that will rival any other vegetable soup found in your family recipe book. I wanted to add more ingredients to this recipe created by my dad, the second Yankee Chef, because it seemed rather plain […]
Crispy apple tart puts skillet to delicious work
By Jim Bailey theyankeechef.blogspot.com H ere’s a sweetly crisp dessert that made remind you of cuddling up by the hearth. Add a cup of cocoa and its sure to warm your heart. Sugar Cookie Crust 4 tablespoons butter or margarine, room temperature 2/3 cup sugar 1 beaten egg 1 teaspoon rum extract or vanilla 1 […]
Turn leftover meatballs into a game-day snack
By Jim Bailey theyankeechef.blogspot.com H ave any meatballs left over from last week? Here is the perfect vehicle. Actually more than a bite, these Yankee cornbread-‘plated’ meatballs are perfect for elegant dining as well as finger food for that great game. Use your favorite cheese in lieu of cheddar if desired. A heavily smoked cheddar […]
These meatballs are the best in comfort foods
By Jim Bailey theyankeechef.blogspot.com I adore meatballs — and who doesn’t? I eat spaghetti and meatballs every single day of the week. After years of experimenting, and although I never made a meatball I didn’t like, I believe these meatballs are the best of the best in the Italian realm of comfort food. I think […]
Warm your spirits with Depression era rum-raisin cake
By Jim Bailey theyankeechef.blogspot.com Depression cake was a popular treat during, of course, the Depression era here in the United States. It didn’t include eggs, butter and milk because these were rationed and expensive during this time. On the same hand, apples were abundant, cheap and used excessively. The topping of boiled raisins actually far […]
Limas add a updated, fresh taste to old-time pork and beans
By Jim Bailey I developed this recipe with an “old time” mind. An ancestor of mine, it was written, shared his meager supper with a Scotsman back in 1793, consisting of a “small piece of pork and a parcel of beans.” I took that and ran with it, so to speak. You should find this […]
Use wonton wrappers to make easy squash-cheese ravioli
By Jim Bailey theyankeechef.blogspot.com What a great way to use leftover mashed squash as well as mashing squash just for this recipe. There is no sauce needed for this great, and simplified, version of ravioli. I used a pizza cutter to round each of these filled wrappers, but this in not needed. 16 wonton wrappers […]
Pumpkin roulade makes a festive holiday dessert
By Jim Bailey theyankeechef.blogspot.com I adore this cake roll – roulade – and with the additional, simple touch of pure apple snuggled in the middle, it brings this recipe over the top. Don’t worry about the apple turning brown. It will stay fresh looking for as long as it takes to polish off this treat, […]
