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.
A flavor explosion in these raspberry truffles
By Jim Bailey theyankeechef.blogspot.com My favorite berry is the raspberry. Sure, I am supposed to love blueberries more because I am a yankee but honestly, I love everything raspberry flavored. And these chocolate truffles are explosively flavored. A true treat to be shared with … nobody! 1/4 cup raspberry puree, see NOTE 1/4 […]
Clam rangoon appetizers light up a dinner party
By Jim Bailey theyankeechef.blogspot.com We all love simplicity and low cost when entertaining don’t we? After all, mingling with our guests is almost as important as the food we provide. This appetizer, or snack, is a beautiful combination of both prerequisites that will result in a successful dinner party or an informal gathering. 1 (6.5-ounce) […]
Chicken breasts with Applejack sauce
By Jim Bailey theyankeechef.blogspot.com Serve this with some cheesy risotto or pile on some potato and macaroni salad while barbecuing outside with friends and family. Applejack is simply an apple-flavored brandy, so any apple-tinted liqueur is perfectly suitable here, as well as hard apple cider or plain apple juice. 1 tablespoon pure olive oil 1 […]
How your broccoli can reach its full potential
By Jim Bailey theyankeechef.blogspot.com Most people do not realize that the stem (or stalk) of the broccoli has so much more flavor than the florets that they discard them and eat the flowered part. Whenever you use broccoli, simply wrap and freeze the stalks until you are ready to make this great tasting side dish […]
High blood pressure? Treat yourself to these brownies
By Jim Bailey theyankeechef.blogspot.com Due to my son’s daily struggle with high blood pressure, I thought of this old (almost forgotten) recipe from my father’s collection. My son had no clue what was in them and neither will you! The term “moist” doesn’t even begin to do them justice; they are super chocolatey and just […]
Your new favorite pancake for breakfast, brunch
By Jim Bailey theyankeechef.blogspot.com With its custardy texture and crisp edges, this pancake will be a delightful dish for your next breakfast or brunch. Try other fruits such as apples, bananas, fresh peaches or even a berry of your liking. Nonstick cooking spray 1/2 cup flour 1/4 cup plus 2 tablespoons sugar, divided 1/3 cup milk […]
Sweeten the pot with a less-traditional pudding
By Jim Bailey theyankeechef.blogspot.com This coconut-mango pudding is so pleasingly sweet with just enough sugar to “sweeten the pot.” The mango stands out really well with just that hint of toasted coconut and allspice to warm it up a bit. 1/4 cup shredded coconut, sweetened or unsweetened 1 cup water 1 can (12 oz.) […]
A rich, chocolatey treat to satisfy that craving
By Jim Bailey theyankeechef.blogspot.com I t’s hard to believe I have never used dried cherries before in fudge; time to make up for lost time! Using the remains of an opened can of evaporated skim milk made this a no-fail fudge. I wish I could tell you to lower the sugar content in this, but […]
Potatoes + chocolate = classic Maine Needhams
By Jim Bailey theyankeechef.blogspot.com One average sized white potato should do the trick for this delightfully sweet Maine original. It’s one of those sweet treats whose sugary nature is slightly masked by the addition of potatoes, but without losing its allure. The origin of Needhams? Do I really need to tell you what the children said […]
Irish apple bread pudding pie
By Jim Bailey theyankeechef.blogspot.com This bread pudding is anything but typical. It is beautifully sweetened, less dense and gummy than many other equivalent puddings and the sweet, caramelized crust that forms makes you want to just pick it off first then eat the middle later. Use whatever muffin you desire, I just happened to adore […]
Ring in St. Patty’s with corned beef
By Jim Bailey theyankeechef.blogspot.com Such a simple, yet flavorful, corned beef dish that you don’t have to wait until St. Patrick’s Day to enjoy it. There’s just something about the flavor of apple and corned beef that truly belong together. 3-4 pound corned beef brisket 1 quart water 1 quart apple juice or cider 1 […]
Be an artist, with chicken as your canvas
By Jim Bailey theyankeechef.blogspot.com A deliciously simple dinner that is perfectly spiced and quite open to interpretation. As seen below, liven it up with your choice of vegetables; use orange segments, pear slices or even a firm peach or two. Try pineapple juice or any one of a number of fruit/vegetable blends that are so […]
Try a comforting savory pork stew
By Jim Bailey theyankeechef.blogspot.com So thick you can actually eat this winter time bowl of goodness with a fork. White potatoes or even that leftover pie pumpkin works easily here as well as sweet potatoes. I don’t pretend this is a gourmet meal, nor do I tout this simple recipe as something that will garner […]
Strawberry streusel cake a great way to start the morning
By Jim Bailey theyankeechef.blogspot.com This strawberry streusel is a delicious way to start your day. A coffee cake truly, use whatever fruit or berries you desire. It bakes high, tastes great and is the best when eaten right from the oven. Nonstick cooking spray 1 cup chopped, fresh strawberries 1 1/3 cups strawberry all fruit, […]
Smother your palate with tradition and flavor
By Jim Bailey theyankeechef.blogspot.com Well worth your patience and time, the preparation of true Smothered Beef and Onions results in fall-apart tender beef and the great taste of seasoned onions with beef gravy blanketing the entire dish. In the classic preparation, you can use any type of stew beef because you simmer the meat until […]
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
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
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
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
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 […]
