Its officially March !
lets discuss some new updates to my Substack !
Good morning friends, I hope we are all doin well and enjoying the most of the week end. These passed couple week ends we have been doin house stuff so I am itchin to get out there and do something a lil different. Maybe a museum or somethin artsy.
Saturdays in this house are for makin some yummy and pleasantly crusty sourdough bread. I feed my starter every Friday night so it’s ready for making the levain Saturday morning. Our sourdough starter was given to us as a gift from my partners chef from work, chef Jason ( thank you again chef Jason if you are seeing this )! He gave us permission to rename our starter and it has honestly taken me a couple months to think of something worthy and then the other day it hit me - Doughchii !
Quick Announcement :
All week I have been in the process of transferring everything from my personal site over to Substack with the intention of no longer using the site. For a couple of reasons, but mainly to make it easier on everyone to find my recipes as well as make my life easier sharing and directing people to them.
Owning a website and keeping up with it visually, technologically and legally is literally SO MUCH and it has not been worth the stress to keep up with it. So good news ! Soon everything will all be here !! I am working on a “Recipe Library” organized by categories, making it easier for everyone to find what they are looking for :)
This weeks lil Snippets
who knew that oatmeal could be such a scrumptious dessert that also passes for breakfast ? happy recipe birthday to my *favorite* carrot cake baked oats.
its March ! which means new monthly intentions to start the month of in the best energy possible. you can check them out here <3
you met Claudette but she goes by Doughchii now. our sourdough starter named after the iconic Doechii.
slowly but surely I am getting more confident in my bread making - its honestly the most humbling hobby you could have…except for maybe knitting that looks hard af.
you may have heard of foie gras before, its quite the French delicacy. but this a plant-based take on it that believe it or not is suspiciously close in taste and texture to the real deal.
ooop - an official sneak peak of what is to come very soon to Substack ! literally all of my recipes will now be in one place !
The Weekly Recipe Round Up
Faux Gras
My favorite way to cook and get creative is to use what I already have on hand, like these mushrooms and beets - instead of going out of my way to have everything I need for a certain recipe. Which is what inspired me to share this faux foie gras that sounds so bougie. But is made with sauteed mushrooms and lentils instead of fattened duck liver. So added bonus no sad ducks and happy wallet !
And you know sometimes its what we make in the spur of the moment with what we already have that beets the recipes we have stressed over to make. You don’t need to have the fanciest kitchen gadgets or the fanciest ingredients to make something that tastes super fancy.
Carrot Cake Baked Oats
Lets be real, we all need and love us a slow morning - having something prepped ahead of time is always a morning miracle which is one of the reasons this has a special place in my heart. Aside from the fact that its just so good - the freshly grated carrots truly make such a difference in the texture and flavor. An added bonus is that this is freezer friendly so you could portion these out and freeze them for a fun lil breakfast rotation.
Next Weeks Sneak Peak
Shepherds Pie
One of my favorite spring time specialties right on time for Saint Patrick’s Day. Pies are a labor of love and I have always looked forward to celebrating holidays because I like learning about different cultures, traditions and definitely cuisines.
This recipe will forever be a family favorite and don’t worry, its easy to make. Its as easy as layering mashed potato’s and ground beef in a baking tray. To put a little twist on it I used some truffle oil in the mash potatoes. Feel free to go the classic way or make changes to your liking using what you have on hand.
That is all I have for now friends, I am wishing you all the best week. If you have read this far and enjoy my Substack or Newsletter please like or comment on my post or share it with a friend as that really helps me grow :)
As always If you make any of my recipes, please tag me on Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
Till next time guys,
-Delanie