Chef Susanne Duplantis

Thanks for following my blog and for fighting food waste. You can also follow Makeover My Leftover on:

Facebook: Makeover My Leftover

Twitter: @makemyleftover

Instagram: @makemyleftover

E-mail me: susanne@makeovermyleftover.com or private message me on Facebook

ExxonMobile  I also offer speaking engagements on my stroke recovery, culinary journey, or food waste issues.

The Advocate June 21, 2016

Duplantis shares food trip with retirees
Chef Susanne Duplantis talked about her culinary journey when the ExxonMobil Tigerland Retiree Club held its quarterly luncheon June 9 at Hunan’s Restaurant.
Duplantis spent 22 years in the restaurant industry that led her to create her food blog, “Makeover My Leftover,” which focuses on reducing food waste with creative use of leftovers. She shared tips of not only what households can do to stop food waste but also what other cities and countries are doing to address the issue, which is becoming a national concern.
As a treat, Duplantis baked and brought “Nutty Potato Chip Crumb Cookies” to share with the attendees.

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3 thoughts on “CONTACT ME

  • November 23, 2017 at 8:09 am
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    My husband loved oyster dressing but hasn’t had any since his mother passed away. I have tried but never came close. In fact mine is nasty. Can You please let me know how I can get your oyster dressing recipe?

    Thank you so much!
    Lynette

    Reply
    • November 23, 2017 at 10:19 am
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      Hi Lynette,
      So glad you caught the morning show! I love the fact that oyster dressing holds fond memories for your husband’s family, too. I, like my MeMaw do not have the recipe written down, but will try to do that for you in time for Christmas. Here are Some of the key steps to her delicious dressing that may help you out in the meantime. Start with “stale” French Bread, she left it out for 24 hours to dry out. Cook bacon (because bacon makes everything better) in skillet. Add chopped onion & finely chopped gizzards and liver to the bacon fat. (Yes, I’m not a fan of liver & gizzards, but it adds so much flavor, you’d never know they are in there.) Drain oysters & save the “juice” Put bread in milk seasoned with sage. Get hands dirty-squeeze it through & add cubes to skillet along with oyster juice & some crumbled well done cornbread. Stir until reduced. Add oysters, cook, just until wilted. Add egg. Best made day ahead and baked following day for better flavor!
      Hope this helps the day!
      Happy Thanksgiving

      Reply
  • August 12, 2017 at 6:21 pm
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    I love your blog! I share your concerns and your vision. Thanks for putting yourself out there.

    Reply

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