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Wednesday, 11 January 2017 14:39

I said what about ‘Dinner at Tiffani’s’?

Tiffani Thiessen dishes on her Cooking Channel show

Published in Style
Wednesday, 24 April 2013 15:01

Let kids play

This column is dedicated to all the parents who let their kids be who they are. 

Last week I boarded a plane from New York City back to Maine. I sat next to a nice young man and we began to chat. I soon learned that he was returning home to Maine from a business trip to South Carolina. I asked him what kind of work he did, to which he replied, 'I'm a traveling pastry chef.' I was intrigued.

Published in Local Business
Wednesday, 09 May 2012 14:12

The second Yankee Chef

My father, Jack Bailey, was the second Yankee Chef (with his father being the first), and his birthday is May 10. He would have been 74 years of age this year. I remember well the types of food he adored, and one of them was pork chops. Didn't matter how they were cooked, bone-in pork chops were his favorite. He also enjoyed any recipe that screamed New England, using ingredients such as blueberries, molasses, fiddleheads, maple syrup and apple cider. Because his salt intake was limited, he used pepper extensively on his chops and steaks, which he always loved anyway. He also had an affinity for sweet potatoes and yams. Dad would smother every meat he cooked with grilled onions, a habit I proudly continue. Dad would have thoroughly enjoyed this week's recipe, created with him in mind, because I use bone-in chops along with apple cider and a few fixin's he would have loved. I think you will love it too.

Published in The Cooking Edge
Thursday, 05 April 2012 11:59

Corned Beef and Cabbage

A couple of weeks ago, I thought I'd take a shot at some quintessentially Irish (or Irish-American anyway) cuisine. Why not? It was St. Patrick's Day tis the season and all that.

Socorned beef. Food of the gods.

We briefly entertained the thought of actually corning our own beef, but upon further reflection we decided that that might be a little advanced for a neophyte such as me. After some scouring of cookbooks and the internet, we found some recipes that we liked and sort of mashed them together, leading to a recipe that was ours and ours alone.

And not to brag, but it was freaking delicious.

Published in The Ham-Fisted Chef
Sunday, 25 March 2012 16:06

The journey begins...

As anyone who has read my work with any sort of consistency can tell you, I live my life in a state of semi-arrested development. While in many ways, I appear to be a fully functioning adult, there are a few grown-up things that I just never mastered.

Cooking, for instance.

That's right I am a man who has somehow managed to wander into his 30s without ever having learned how to cook. I'm not talking bag/box/can cooking I'm a man-child, but even I can swing boiling water and operating a can opener. No, this is about such mystical dark wizardly terms as 'ingredients' and 'recipes.' This is about learning, slowly but surely, how to prepare a meal that doesn't involve Chef Boyardee or Papa Gino.

Published in The Ham-Fisted Chef
Wednesday, 14 March 2012 13:54

Maine Chef Challenge planned at EMCC

BANGOR - Three chefs will put their culinary skills to the test during the Maine Chef Challenge being held at Eastern Maine Community College later this month. Laurie Turner, resident chef at Winterport Winery; Jason Payne of Jeanie Marshal Foods and an in flight chef and caterer for private and corporate flights; along with Meghan Woodbury, executive chef at Ipanema Bar & Grill and The Reverend Noble Pub, will be whipping together three courses of their choosing from ingredients that they will be shown just moments before the competition.

"Slightly before the competition begins, they will [also] be informed of a mystery ingredient they must use, which will add some excitement and a bit of a twist," said CarolAnne Dube of Eastern Maine Community College.

The chefs will not only have the pressure of creating their culinary works of art in front of a live audience, but they'll also have a time limit in which to do so.

Published in Happenings
Wednesday, 02 November 2011 16:42

More yanked recipes

Here are some Holiday favorites that I yanked just for you. I haven't even posted these recipes on any of my sites and you can't find them in my cookbook. Hope you enjoy the flavor of New England in each Thanksgiving recipe.

Spiced pumpkin custard pie
3/4 c. chopped almonds, pecans or walnuts
1 1/4 c. flour
1/2 t. ginger
1/2 t. salt
1/2 c. shortening
4 T. ice cold water, or more as needed to form dough ball
1 t. lemon juice or vinegar

Published in The Cooking Edge

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