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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Puffy Maine Omelet

Being a 'cousin' of the puffy French omelet, this filling, yet light, breakfast classic is somewhat denser, has the great additional flavor of potato and is cooked like a frittata. First cooked in a skillet to give it a nice crisp bottom crust then popped in the oven to finish off this crunchy exterior on top, while staying moist and flavorful throughout the center. You will find that this 2-egg omelet will be plenty for 2 or even three people. Vary your vegetables if desired.


For 2 people


  • 1 tablespoon(s) olive oil
  • 1/2 cup(s) sliced, cooked asparagus
  • 1/4 red bell pepper, chopped
  • 3 tablespoon(s) butter or margarine, divided
  • 2 eggs, separated
  • 1 large potato, cooked and mashed(about 1 cup)
  • 1 teaspoon(s) dried chives
  • Salt and black pepper to taste
  • 1/2 cup(s) sharp Cheddar cheese

Puffy Maine Omelet Directions

  1. In a nonstick skillet, heat olive oil over medium heat. Add the cut asparagus and red pepper. Cook until crisp tender, about 4 minutes depending on the thickness of the asparagus stalks, or until just barely done. Remove from heat; set aside.
  2. Preheat broiler and move rack to at least 3 inches from source of heat. Melt 1 tablspoon butter; set aside. Beat the egg whites with electric mixer on high until stiff peaks form, about 2-3 minutes. In a separate bowl, beat yolks until thick and creamy, about 1 minute. Fold the mashed potatoes into the yolks with the melted butter, chives, salt and black pepper until well mixed. Fold in the whites, completely blending. 
  3. Heat remaining butter in oven-safe skillet over medium-low heat. Add omelet mixture, spreading evenly. It will be very thick. Cover and cook for 4-5 minutes, or until nicely browned on bottom. Remove cover and add asparagus and cheese. Transfer omelet to the broiler rack to puff up even more and lightly brown the top, about 3-5 minutes. Remove, cut into wedges and serve immediately.