Jerrelle Guy on Burnout, Creativity, and Finding Magic in Everyday Meals
Plus a recipe for Wednesday sauce, a gorgeous vegetarian bolognese
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Good morning (almost afternoon) friends! I’m deep in the final recipe edits for my cookbook (ahhh) and had to zone out with a breakfast sandwich and orange juice from Vinal Bakery after morning drop-off before I could really get going today. I think this is what Kelly Banks refers to as a potato day! If you’re a busy brained person, Kelly’s writing is some of my favorite on living with ADHD.
But back to the episode!
When I cracked open “We Fancy,” the new cookbook by Jerrelle Guy who authors The Dinner Ritual , I felt like the universe sent it my way, and she was talking directly to me. The recipes are all delicious and gorgeously photographed, but it was her writing voice that got me. Jerrelle has a steady, joyful insistence that slowing down, making space for creativity, and taking care of our frazzled nervous systems are the keys to a happy cooking life.
It’s not about buying new gadgets, or needing the perfect meal plan, or expensive ingredients. It’s about tuning into the beauty and deliciousness all around us, and trusting ourselves in, and out of the kitchen. Jerrelle is a cook and an artist, and a truly special person, and I cannot wait for you guys to get to know her!
A question? Feedback? A podcast or newsletter suggestion? Please shoot me a note, hello@catherinesmart.com
Check out Jerrelle’s recipes for “Wednesday Sauce” and “Porcini Butter” below from her new cookbook “We Fancy”!
Wednesday Sauce
SERVES 16 to 20 (MAKES 8 CUPS)
Here’s a slow-simmering vegetarian Bolognese that you can ignore while it bubbles away on the stove. It can give you a foundation for hearty meals throughout the week: a layered lasagna in Overnight Lasagna Terrine (page 116), as a base for poaching eggs in Shakshuka Bolognese (page 226), spooned over a roasted spaghetti squash, or stuffed into cooked pasta shells for a last-minute pasta bake. I nickname this my “Mama Sauce.” It can become the backbone for many meals, so it’s been rightfully promoted to queen status in the kitchen.
onion 1 large, chopped into large chunks
celery sticks 3 medium stalks, chopped into large chunks
carrots 3 medium, peeled and chopped into chunks
garlic cloves 6
roasted red peppers 1 (12-ounce) jar
sun-dried tomatoes packed in oil ½ cup
raw walnuts ½ pound (2¼ cups)
fresh rosemary 1 sprig, chopped
Porcini Butter (Found Below) or salted butter ¼ cup, divided
olive oil 2 tablespoons
kosher salt 2 teaspoons, divided, plus more as needed
crushed red pepper flakes ½ teaspoon
tomato paste ¼ cup
dry red wine 1 cup ← or sub extra veggie broth plus a splash of balsamic vinegar
crushed tomatoes 1 (28-ounce) can
porcini water (see Porcini Butter, Found Below) or mushroom broth or veggie broth 1 cup
bay leaves 2, dried or fresh
MAKE THE VEGETABLE PASTE: To the bowl of a food processor fitted with a steel blade, blend the onion, celery, carrots, and garlic on high, stopping to scrape down the sides of the bowl as needed, until a coarse paste forms. Transfer the veggie paste to a bowl and set aside.
MAKE THE ROASTED PEPPER PUREE: In the same food processor bowl (no need to wash it), add the roasted red peppers with their brining liquid and blend until completely pureed. Pour the puree back into its original jar or into a separate bowl and set aside.
MAKE THE WALNUT MEAT: Next, in the same food processor bowl, add the sun-dried tomatoes with their oil and blend on high until ground. Remove the top and add the walnuts and rosemary, then pulse a few times until the walnuts are coarsely ground and the mixture looks like ground beef. Transfer the mixture to a bowl and set aside.
BUILD THE SAUCE: In a large Dutch oven or heavy-bottomed pot set over medium-high heat, melt 2 tablespoons of the Porcini Butter with the olive oil. Once they begin to bubble and brown, add the veggie paste, 1 teaspoon of the salt, and the crushed red pepper flakes. Cook, stirring occasionally, for 12 to 14 minutes, until the vegetables soften and begin to lightly caramelize. Add the walnut mixture and the remaining teaspoon of salt to the pan and cook, stirring frequently, for another 2 to 3 minutes, until the walnuts start to smell toasty. Push some of the mixture to the side of the pot and add the remaining 2 tablespoons of Porcini Butter and the tomato paste. Fry together for 1 minute to cook the paste before stirring everything together.
DEGLAZE AND SIMMER: Add the wine to deglaze the mixture, scraping up any bits of fond sticking to the bottom of the pan. Then add the pureed red peppers, crushed tomatoes, porcini water, and bay leaves. Taste and season with salt, if needed. Bring the pot to a boil, then reduce the heat to a simmer and cook, covered, stirring occasionally, for 2 hours, or until thickened and deeply flavorful. Taste and season with more salt, if needed.
Porcini Butter
Makes 1 Pound
If there’s a single compound butter I recommend keeping around for everyday use, it’s this one. Dried porcini mushrooms are an umami gold mine, but they can sometimes be a pain to source. Once you get your hands on a small stash, you can stretch a small amount by preserving it in butter. This butter is a good back pocket weeknight secret for bringing subtle but noticeable flavor to a dish, similar to the way anchovies or MSG do. I especially lean on it to make tomato sauces seem like they’ve simmered for twice the time. We make a lot at once because it freezes well for up to 6 months, but if you want to start off committing to a smaller batch, this can easily be halved.
dried porcini mushrooms 1 ounce
salted butter 1 pound (4 sticks), softened
kosher salt ½ teaspoon, plus more as needed
SOAK THE MUSHROOMS: In a medium bowl, cover the mushrooms with 1 TO 1½ CUPS WARM WATER and soak for 20 minutes. Then squeeze the rehydrated mushrooms gently over the bowl to expel most of the excess water (see Tip). Dab them with paper towels and mince.
WHIP THE BUTTER: In the bowl of a mini food processor, combine the minced mushrooms, butter, and salt. Process on high until the mushrooms are fully incorporated with the butter and the mixture becomes beige in color, stopping to scrape the sides of the bowl as needed. Taste and add more salt as desired.
STORE: Place a large sheet of parchment paper on the counter. Using a rubber spatula, scrape the butter mixture into the center of the parchment in a line, then wrap it in a tight log. Seal in a zip-top freezer bag and refrigerate for up to 2 weeks or freeze for up to 6 months. Pull back the parchment on the butter log and slice off knobs as you need them.
TIP: Reserve the water you’ve used to soak the mushrooms. You can freeze it or store it in the fridge for a few days to use in stews and soups like Wednesday Sauce (page 113). Just be sure to strain out any sand and debris floating at the bottom of the bowl before storing and using.
Excerpted from WE FANCY: Simple Recipes To Make The Everyday Special. Copyright © 2026, Jerelle Guy. Photography Copyright © 2026 by Jerelle Guy. Reproduced by permission of Simon Element, an imprint of Simon & Schuster. All rights reserved.
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Not From Concentrate team:
Catherine Smart, Host/Executive Producer
Kevin O’Connell, Audio and Video Production
Allie Miller, Associate Producer
LOVE her book!
Wild coincidence...scrolling this as my version of a veggie bolognese simmers away.