RSSAuthor 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.

Upgrade your cookies with 1/2 cup of Wow

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

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

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

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

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

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

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

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

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

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

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

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'

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

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 […]

Discover pumpkin pie's second cousin

Discover pumpkin pie’s second cousin

By Jim Bailey theyankeechef.blogspot.com It is that time of year again, but I started a little early because my son was bugging me for pumpkin pie. I wanted to make something that he could take to school with him instead of plain pie and this is the result. He loved it and I think you […]

Cook up your apples to last through winter

Cook up your apples to last through winter

By Jim Bailey theyankeechef.blogspot.com You can use regular apple butter if desired. Just simply follow recipe using apple cider or juice instead of mulled apple cider.   2 large apples, peeled, halved, cored and chopped small. 2 tablespoon butter or margarine 2 cups mulled cider * Place all ingredients in a medium saucepan over medium […]

Don't get into a jam while making jam

Don’t get into a jam while making jam

By Jim Bailey theyankeechef.blogspot.com Many of you may “put up” vast amounts of jams or jellies during the fall, but let me warn you about one mistake often made. I never make more than a 6-cup batch at a time, because any more and the pectin has difficulty setting up. As we all know, pectin’s […]

'Real' cobbler or not, the taste will satisfy

‘Real’ cobbler or not, the taste will satisfy

By Jim Bailey theyankeechef.blogspot.com This is one of those recipes that brings out your darker side, because you can keep eating and eating and not stop. Not only is it outrageously good, but it seems never to fill you up. I hesitated on using the name cobbler because, being a purist of sorts – some […]

Three favorite apple treats combined into one

Three favorite apple treats combined into one

By Jim Bailey theyankeechef.blogspot.com A little bit of apple pie, apple dumplings and classic Apple Charlotte are brought together to form a sticky treat that is perfect for a fall or winter day. Another great idea is using hot mulled apple cider (chilled) in lieu of regular cider here. 2 cups flour 1/4 cup brown […]

Battering, frying turns chicken into 'pillows'

Battering, frying turns chicken into ‘pillows’

By Jim Bailey theyankeechef.blogspot.com The crunchy exterior and pillow soft interior of these chicken “pillows” are so good, you will be tempted to adapt your own sauces, like General Tso’s for example. My father made batter-fried clams his whole life and was instrumental in perpetuating the Maine favorite, Perry’s Fried Clams. 1 quart oil for […]