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.

A crispy gnocchi perfect with a salad, a glass of wine

A crispy gnocchi perfect with a salad, a glass of wine

By Jim Bailey theyankeechef.blogspot.com Gnocchi alla Romana is a completely different type of gnocchi than the one you may be used to, but this is gnocchi none-the-less. I think you will find this change of Italian pace, refreshing, simple and very flavorful. A great addition to antipasto salad and a glass of vino. Vegetable oil […]

A pandowdy to fill and satisfy on a winter's eve

A pandowdy to fill and satisfy on a winter’s eve

By Jim Bailey theyankeechef.blogspot.com A little bit of the famous “cut-in” crust of a New England Pandowdy, but with the substantial heartiness of a cobbler topping makes this a filling meal. Quick, simple and with loads of flavor, this dish reminds me of a Minnesotan Hot Pot. Quick Biscuit Topping, recipe below 2 tablespoons butter […]

Doughnuts with citrus: spice and everything nice

Doughnuts with citrus: spice and everything nice

By Jim Bailey theyankeechef.blogspot.com A hint of citrus, a mouthful of pumpkin and a doughnut you can feel good about. These baked doughnuts hold up just as well as deep-fried doughnuts and are an outstanding example of how every little bit of consciousness when easing our fat consumption can be remarkably tasty. You will be […]

A pie worth breaking your New Year's resolutions

A pie worth breaking your New Year’s resolutions

By Jim Bailey theyankeechef.blogspot.com Reminiscent of pecan pie, this recipe is far and away better flavored and filled with chocolate. One look at the crispy, toasted, and decadent topping that literally crackles as you cut it, it will soon become a household favorite. There really isn’t anything one can do about the sweetness of this […]

An eggless and butterless cake? It's a date

An eggless and butterless cake? It’s a date

By Jim Bailey theyankeechef.blogspot.com Although there are very few dates that can live up to Medjool’s reputation, using the cheaper, bagged variety is perfect for this recipe. Not only will it allow you to taste the orange-flavored tea, but you will find this a perfect recipe for your collection. Enjoy! 1 cup boiling orange pekoe […]

Anadam Fantans: Fit for your feast and your cookie jar

Anadam Fantans: Fit for your feast and your cookie jar

By Jim Bailey theyankeechef.blogspot.com Simple to make and simply the best way to savor the old New England flavor of original Anadama. Grace your table with these little gems, but they are perfect to keep around for that sweet tooth. 3/4 cup warm milk 1/2 cup molasses 1 (.25-ounce)envelope active dry yeast 6 tablespoons butter […]

Boozy cannolis to ring in the New Year

Boozy cannolis to ring in the New Year

By Jim Bailey theyankeechef.blogspot.com These intensely flavored cannolis are not only satisfying for cold weather nights, but they’re especially pleasing to share with family and friends. If you desire to leave out any liqueur (in the way of Calvados seen below), simply boil 1/2 cup apple cider or juice until it reduces to 1/4-cup. Cool […]

Embellish your Brussels sprouts with an Italian accent

Embellish your Brussels sprouts with an Italian accent

By Jim Bailey theyankeechef.blogspot.com Amaro a Dolce simply means bitter to sweet in Italian. These Brussels sprouts are absolutely the perfect accompaniment to any turkey, pork or prime rib you will be having on the table this holiday season. Truly, this dish makes for a beautifully arranged taste of New England with Italian accents. 1 […]

How to use that last can of pumpkin

How to use that last can of pumpkin

By Jim Bailey theyankeechef.blogspot.com Here is a pastry you won’t soon forget. With four flavors that are quintessential Yankee, they are super easy to make, yet uniquely in a class all their own. One taste of these sweet swirls, and you will forever forget about cinnamon rolls for breakfast. 1 cup flour, plus more for […]

Another way to keep the doctor at bay: Apple Charlotte

Another way to keep the doctor at bay: Apple Charlotte

Iwanted to open this weeks recipe with my newest cookbook, titled The Sweet Fight. It is special in so many ways that I will only mention two. I believe it is the best cookbook using fruits and vegetables on the market today. It also shows various ways to use fruits and veggies in order to […]

In case you didn't get your fill of pumpkin last week

In case you didn’t get your fill of pumpkin last week

By Jim Bailey theyankeechef.blogspot.com Not quite a pie and yet, its not quite a custard either. This deliciously moist dessert is light, airy and bursting with that warm, ‘cuddly’ taste. There is just something about the smell of pumpkin cooking that instantly puts a smile on your face. 4 mini pumpkins 1/4 cup plus 1 […]

Add a decorative, flavorful dish to your holiday feast

Add a decorative, flavorful dish to your holiday feast

By Jim Bailey theyankeechef.blogspot.com With the holidays quickly approaching, it seems odd that summer and fall are almost behind us. These puddings will make the perfect side dish for your big ol’ turkey this year and these mini pumpkins are ready now in stores and orchards and road-side stands everywhere. 6 mini pumpkins (about 8 […]

Blend sweet,savory to perfection with this chicken dish

Blend sweet,savory to perfection with this chicken dish

The Sweet Fight: I would love to begin this recipe with a promo for my third cookbook,  titled “The Sweet Fight.” You can find it on Amazon and its digital Kindle community. Having recently begun to understand how the Kindle app works, I urge you to grab the Kindle version for $2.99. This cookbook is […]

Pack your child's lunch with homemade fig Newtons

Pack your child’s lunch with homemade fig Newtons

By Jim Bailey theyankeechef.blogspot.com These remarkable sugar cookie fig Newtons are a little crispier than what you are used to in stores but none-the-less deliciously exact in flavor. If you want a fluffier cookie, add 1 teaspoon baking soda to cookie. What is nice about this recipe is that not only can you use any […]

Embrace the fall with a hearty ragout

Embrace the fall with a hearty ragout

By Jim Bailey theyankeechef.blogspot.com The fall is the perfect time of year for a ragout of this caliber! Ragouts are usually heavily spiced and is usually considered a stew but I took this one step further, transforming this into a substantial meal with just the right amount of spice. 2 links sweet or hot Italian […]

Grab the last bits of summer with a pineapple cream pie

Grab the last bits of summer with a pineapple cream pie

By Jim Bailey theyankeechef.blogspot.com We have all heard of the classic coconut cream pie; but what’s to stop you from adding some extra sweetness? With the addition of pineapple you get a tasty twist on this old classic! One 9-inch prebaked pie crust 1/2 fresh pineapple 2 cups coconut milk 1/2 cup shredded coconut 1/4 […]

A classic Maine bread with a Yankee flair

A classic Maine bread with a Yankee flair

By Jim Bailey theyankeechef.blogspot.com Maine Black Bread: It’s simple and sweet but without being too sweet. It’s reminiscent of Russian black bread, but with a Yankee flair. 1 1/2 cups very hot water, divided 1/4 cup cornmeal 3 tablespoons butter or margarine, room temperature 1/4 cup molasses 1 teaspoon salt One(1/4-ounce) package active dry yeast […]

A cooking paradox: Use spice to fight the heat

A cooking paradox: Use spice to fight the heat

By Jim Bailey theyankeechef.blogspot.com It’s the spiciness of Mongolian lamb that helps keep the shepherds from overheating in the summertime. Honestly! Those wanderers in Eastern Asia of old knew how to cook with spices. … hot spices, that is. And they knew that the spicier the dish, the cooler they were working in the hot […]

Put a Yankee twist on a taste of Asia

Put a Yankee twist on a taste of Asia

By Jim Bailey theyankeechef.blogspot.com One of my favorite Asian dishes has got to be tangerine beef; but I wanted something with more flavor and tang. Here is the best Yanked recipe with tangerine beef in mind, but with a tweak. 1/2 cup cornmeal 1 teaspoon chili powder 1/2 teaspoon black pepper 1/4 cup rice vinegar […]

Experience a Danish that needs no introduction

Experience a Danish that needs no introduction

By Jim Bailey theyankeechef.blogspot.com Pineapple peach danish: need I say more? So, on to the recipe. 1 cup warm coconut water 2 tablespoons sugar 1 envelope dry yeast 2 cups flour 1 cup crushed pineapple, drained very well 2 tablespoons butter or margarine, melted 1/2 teaspoon salt 2 peaches 2 tablespoons lemon juice 1 tablespoon […]