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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

Wednesday, 26 October 2011 12:12

The Cooking Edge - Yanked, again!

Below, find two recipes to which I've added a Yankee flair. Not only are they simple, but with the addition of apples, cider, brown sugar and cranberries these dishes are transformed into aromatic centerpieces that will undoubtedly whet your appetite.

Beef brisket with savory sauted apples

The brisket is the cut of meat removed from beneath the first five ribs. It is one of the toughest cuts, so patience and time are key to cooking this meat. Don't hurry it!

Wednesday, 14 September 2011 05:39

The Cooking Edge - Why wait?

There are a couple of my favorite recipes that ordinarily wait until the beginning of cold season and the holidays before I start writing about them, but if I don't give them to you now, I know I am going to forget. So without further ado:

My favorite pumpkin roll

Cake
1/4 c. powdered sugar (to sprinkle on towel)
3/4 c. flour
1/2 t. baking powder
1/2 t. baking soda
1/2 t. cinnamon
1/2 t. ground cloves
1/4 t. salt
3 eggs
1 c. sugar
2/3 c. pure pumpkin
1 c. walnuts, chopped (optional)


Wednesday, 07 September 2011 05:39

The Cooking Edge - I ain't good with names

Rather than apologize profusely and make up a reason why I can't remember your last name, I am simply going to say that I simply don't remember, even though I have known you since you were 3 years old. I know it's Scotty ... Pathetic! I ran into Scotty a few days ago at Wal-Mart and he stopped me. "Jimmy, can I talk to you?" I knew I was in trouble because only people who have known me since childhood refer to me as Jimmy (right Kathy?), and although I recognized him, it looked like I was going to have to reply, "Hit there!" I owned up though and embarrassingly told him I well remember his face but the name just is not there. He reminded me of his full name, but it looks like I am going to forget it for another 40 years.

Scotty wanted to know of a couple of very simple recipes he could make with the salmon fillet he had stored in his freezer. Here are recipes with Yankee flair.

Wednesday, 24 August 2011 05:39

The Cooking Edge - Cooking with Nilla Wafers

I bought some Nilla wafers the other day just to snack on, and I tried for days to remember a dessert Mom made for us when I was a child. I couldn't for the life of me remember even what was in it or anything about it. Then this past Saturday the kids and I went to the store, and lo and behold, I saw it in the deli department for sale. Well, they were selling vanilla pudding with Nilla wafers surrounding it, and I am sure it was canned pudding. The dessert I had, though, was a layered banana pudding with much more substance - and homemade. I recreated it, and though it isn't the same as Mom made, it sure brings back the memories.

Wednesday, 10 August 2011 05:38

The Cooking Edge - National Lazy Day

Not only is Aug. 10 National Lazy Day, but it is also National S'mores Day. Well, Congress didn't pass either of these days but they are recognized throughout. So let's have the easiest, laziest meals I can come up with and add a lazy, easy S'mores recipe to boot. Here is meal with all the trimmings that will take no time at all to whip up.

Asian style slaw
6 c. coleslaw blend
1/2 can (6 oz.) mandarin orange segments, drained
1/4 c. Catalina dressing
3 T. salad dressing or mayonnaise
1 T. soy sauce
1/3 c. honey-roasted peanuts

I am stopped so many times and asked about my father (the second Yankee Chef, Jack Bailey) and my grandfather (the first Yankee Chef, Samuel Bailey), and folks always ask me, "Are you as good a cook as your Dad? Or grandfather? My answer is, and always will be, emphatically no! Although I have great confidence in my skills, it takes much more to be a great chef. Attitude, decisiveness, compassion, understanding and a graceful disposition are but a few attributes that separates the good and great chefs. I like to think I do possess those qualities, but not nearly to the extent that 50-60 years of sweating in the kitchen brought to my father and grandfather.

The second most often asked question is what were their favorite main courses, not only to eat but to prepare. Dad's favorite was au poivre, especially pork chops au poivre. Grampy's favorite food was golden onion and Fontina stuffed chicken. So I give you both.

Wednesday, 31 August 2011 05:38

The Cooking Edge - The last hurrah

As sad as I am to see summer leave us (at least psychologically) with the beginning of school, and many of you cooking out for the last time on Labor Day, I look forward to the thought of baking, putting the stew pot back on the stove and the aromas associated with cooking inside again. Now for that last get-together this coming Saturday, I am giving you a couple of recipes that are not only easy but different. I hope you enjoy.

Tuna and artichoke salad

Don't turn your nose up at artichokes. I did for the longest time until I tried this recipe Dad made me many years ago, and now they are one of my favorite vegetables.

Wednesday, 19 October 2011 15:21

Two kinds of chills

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