Dear friends and fans --
Sous Me Alchemy has made some changes! We have relocated our website and have gone back to our previous name of Dutch Lovin'. We will not delete this blog, however, you can find all of our new stuff on the new website.
From time to time, I will transfer over an old recipe from this blog. I think that the new website is a very positive move. It looks a lot better and has a much nicer feel to it. Please feel free to comment on the new website and subscribe!
I will have the first official post up later today. The post that you will see now is the demo post for the way that I wanted to format the recipes.
I hope you like the new website as much as I do. I am excited to finally be done with setting it up. Now, I can do my regular weekly posts. I am sorry for being so secretive about it, but I wanted it to be complete when I finally made the announcement.
-Liz
(Posting on this site for the last time.)
CHECK US OUT AT:
www.dutchlovin.com
Thursday, June 21, 2012
Sunday, April 29, 2012
Meme's Marbled Brownies
I made these brownies for work and they served as comfort food for the office. Meme's last day of work was on Friday, as she will be moving on to better opportunities. Since this was my first time doing marbled brownies from scratch, I decided to name them after her.
Unfortunately, I had to do them without nuts. We have a person in the office that is extremely allergic to walnuts and pecans. However, either one of those nuts chopped and added in would make these brownies even better. Everyone at work really enjoyed them and I think you will too!
Prep Time: 25 minutes
Cook Time: 25-30 minutes
Ingredients:
1/2 cup (1 stick) unsalted butter, plus more for the pan
4 ounces of semisweet chocolate chips
4 ounces of bittersweet chocolate chips
1 cup all-purpose flour
1/2 teaspoon salt
4 large eggs
1 cup of sugar
1 teaspoon pure vanilla extract
Cream Cheese Marble:
8 ounces cream cheese, softened (microwave for 30 seconds or set out at room temperature for an hour) 1/2 cup of sugar
1 large egg
1 teaspoon pure vanilla extract
Directions:
Position a rack in the middle of the oven and preheat to 350°F. Prepare a 13 x 9 inch glass pan with butter and just a little bit of flour, evenly distributed on the surface and sides of the pan. You can also use just parchment paper and butter. Either way will work just fine!
Put the semisweet and bittersweet chocolate chips and the butter in a medium glass or stainless steel mixing bowl. Fill a medium saucepan halfway with water and bring to a simmer over a mid-high heat, reduce to medium heat if your water starts to boil. Set the bowl of chocolate over the water to melt. Use a rubber spatula to incorporate the melted chocolate and butter. (This can take about 5 minutes.)
In a separate bowl, mix the flour and salt. Put the eggs, sugar, and vanilla in another large mixing bowl and whisk together. Stir the chocolate mixture into the egg mixture until smooth. Add the dry ingredients and mix until just blended, do not over mix the batter.
For the marble swirl: Whisk the cream cheese with the sugar, egg, and vanilla. Pour the cream cheese mixture onto the surface of the brownie batter. Using a butter knife, make swirling motions through the batters, occasionally lifting the knife through the top.
Bake until a toothpick inserted into the center of the brownies comes out clean, 25-30 minutes. Let the brownies cool for at least 10 minutes before cutting into squares.
Unfortunately, I had to do them without nuts. We have a person in the office that is extremely allergic to walnuts and pecans. However, either one of those nuts chopped and added in would make these brownies even better. Everyone at work really enjoyed them and I think you will too!
Cook Time: 25-30 minutes
Ingredients:
1/2 cup (1 stick) unsalted butter, plus more for the pan
4 ounces of semisweet chocolate chips
4 ounces of bittersweet chocolate chips
1 cup all-purpose flour
1/2 teaspoon salt
4 large eggs
1 cup of sugar
1 teaspoon pure vanilla extract
Cream Cheese Marble:
8 ounces cream cheese, softened (microwave for 30 seconds or set out at room temperature for an hour) 1/2 cup of sugar
1 large egg
1 teaspoon pure vanilla extract
Directions:
Position a rack in the middle of the oven and preheat to 350°F. Prepare a 13 x 9 inch glass pan with butter and just a little bit of flour, evenly distributed on the surface and sides of the pan. You can also use just parchment paper and butter. Either way will work just fine!
Put the semisweet and bittersweet chocolate chips and the butter in a medium glass or stainless steel mixing bowl. Fill a medium saucepan halfway with water and bring to a simmer over a mid-high heat, reduce to medium heat if your water starts to boil. Set the bowl of chocolate over the water to melt. Use a rubber spatula to incorporate the melted chocolate and butter. (This can take about 5 minutes.)
In a separate bowl, mix the flour and salt. Put the eggs, sugar, and vanilla in another large mixing bowl and whisk together. Stir the chocolate mixture into the egg mixture until smooth. Add the dry ingredients and mix until just blended, do not over mix the batter.
For the marble swirl: Whisk the cream cheese with the sugar, egg, and vanilla. Pour the cream cheese mixture onto the surface of the brownie batter. Using a butter knife, make swirling motions through the batters, occasionally lifting the knife through the top.
Bake until a toothpick inserted into the center of the brownies comes out clean, 25-30 minutes. Let the brownies cool for at least 10 minutes before cutting into squares.
Sunday, April 15, 2012
Zucchini Hash Cakes (Z Cakes)
We had some friends over for dinner on Friday and I made a lot of these Zucchini Hash Cakes. I used these as a side dish along with my Blackened Salmon & Wild Rice (recipe forthcoming). However, we enjoyed picking on these before the meal was even ready. They are super easy to make and much tastier than you would think.
I decided to post these separate from the meal because they make for a good appetizer or party snack. They were a hit among my friends and Kyle never complained either. We each ate about 3-5 of them. Try them out, you will thank me later!
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 25 small hash cakes
Z Cake Ingredients:
4 Zucchinis, grated
1 Egg, beaten
2 tsp. of Crushed Red Pepper
2 tsp. of Garlic Powder
1 ½ tsp. of Kosher Salt
1 tsp. of fresh Ground Black Pepper
¼ cup of Flour
Directions:
Rinse your zucchini, cut off the ends, leave the skin on and grate them into a mixing bowl. Beat an egg and mix it into the zucchini using a spoon. Add the seasonings and spoon in the flour. Mix everything together thoroughly.
Set a non-stick pan on a medium high heat with enough oil to coat the bottom of the pan. Take a heaping tablespoon of the zucchini batter and put it into the hot oil. The mix will be wet enough to spread out into small circle (2 ½ to 3 inch diameter). You should be able to do 4-6 of these at one time, depending on the size of the surface of your pan. When you see a nice golden color start to form on the bottom, flip it over and allow the other side to get the same color.
Remove from the pan, and let them drain on a plate lined with paper towels. Allow them to rest and cool for a couple of minutes before serving.
I decided to post these separate from the meal because they make for a good appetizer or party snack. They were a hit among my friends and Kyle never complained either. We each ate about 3-5 of them. Try them out, you will thank me later!
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 25 small hash cakes
Z Cake Ingredients:
4 Zucchinis, grated
1 Egg, beaten
2 tsp. of Crushed Red Pepper
2 tsp. of Garlic Powder
1 ½ tsp. of Kosher Salt
1 tsp. of fresh Ground Black Pepper
¼ cup of Flour
Directions:
Rinse your zucchini, cut off the ends, leave the skin on and grate them into a mixing bowl. Beat an egg and mix it into the zucchini using a spoon. Add the seasonings and spoon in the flour. Mix everything together thoroughly.
Set a non-stick pan on a medium high heat with enough oil to coat the bottom of the pan. Take a heaping tablespoon of the zucchini batter and put it into the hot oil. The mix will be wet enough to spread out into small circle (2 ½ to 3 inch diameter). You should be able to do 4-6 of these at one time, depending on the size of the surface of your pan. When you see a nice golden color start to form on the bottom, flip it over and allow the other side to get the same color.
Remove from the pan, and let them drain on a plate lined with paper towels. Allow them to rest and cool for a couple of minutes before serving.
Thursday, April 12, 2012
"Whey" Delicious Breakfast Pizza
I love breakfast, ask anyone. It only makes sense that I enjoy making breakfast pizza! I used to be the kitchen manager for a small pizza place in San Marcos and I actually added a version of this breakfast pizza to the menu. It ended up being a big hit among the staff too. We often made it early in the morning when we would go in to make dough.
This pizza dough was made with the leftover whey that we had from our homemade mozzarella cheese, which is something that we do often. This was the first time we did a pizza dough with the leftover whey instead of letting it go to waste. To be honest, it was the best pizza dough we have ever made and it definitely won't be the last time we make it. We are now going to require ourselves to make pizza dough when we make mozzarella, after all they do go hand in hand.
Prep Time: 1 hour
Cook Time: 15-20 minutes
Pizza Ingredients:
Homemade Whey Pizza Dough
Homemade breakfast sausage cream gravy for sauce (see below)
Homemade Mozzarella, sliced into medallions
Shredded Italian Blend of Cheese (Asiago, Romano, and Parmesan Blend)
Red Onion, sliced
Button mushrooms, sliced
Bacon, cut into small squares, cooked
Breakfast sausage, formed into small patties, cooked
2-4 eggs, depending on how many you want
Gravy (Sauce) Ingredients:
4 tbsp. reserved grease from cooking bacon and sausage patties
4 tbsp. of flour
3 cups of milk
2 tsp. of fresh ground black pepper
Salt to taste
Directions:
For the gravy, combine the leftover grease and pan drippings with flour at a medium high heat. Continuously stirring with a whisk, lower to a medium heat for a couple of minutes until a light brown roux is formed. Add milk slowly to the skillet and whisk the roux and milk together (be sure to work out all of the lumps). Turn heat to low and continue stirring until mixture is thickened; this will take only couple of more minutes. Add the pepper and salt to taste.
Set your oven to 450° F.
To stretch out the dough, be sure you have a floured surface big enough for a 16 inch diameter. Set the dough down on the flat surface and using your fingers, make indentions that form an inner circle to create the crust. Use your palms to stretch out the dough from the middle by pressing down and moving the dough in a circular motion. You can play with the dough by tossing it up in the air a few times. Let the dough land on your knuckles, because your fingers can tear the dough.
Using oil or cooking spray, oil down a pizza pan or stone. If your pizza is a little smaller than the pan, it will still bake well. Set your pizza dough on the pan, and begin to build your pizza. First, use a marinating brush to oil the crust, because you want a nice and golden color. Put your gravy down on the inside of the pizza.
Next, add a layer of shredded cheese and follow with the bacon, sausage, red onions, mushrooms, and slices of mozzarella. Add more shredded cheese on top and finally crack your eggs on top before putting the pizza in the oven. Let the pizza bake for 15-20 minutes.
Please note: If you don’t like runny eggs, you can scramble the eggs in with your first layer of shredded cheese. This is something that we did with our forthcoming chorizo gravy and scrambled egg pizza recipe.
This pizza dough was made with the leftover whey that we had from our homemade mozzarella cheese, which is something that we do often. This was the first time we did a pizza dough with the leftover whey instead of letting it go to waste. To be honest, it was the best pizza dough we have ever made and it definitely won't be the last time we make it. We are now going to require ourselves to make pizza dough when we make mozzarella, after all they do go hand in hand.
Prep Time: 1 hour
Cook Time: 15-20 minutes
Pizza Ingredients:
Homemade Whey Pizza Dough
Homemade breakfast sausage cream gravy for sauce (see below)
Homemade Mozzarella, sliced into medallions
Shredded Italian Blend of Cheese (Asiago, Romano, and Parmesan Blend)
Red Onion, sliced
Button mushrooms, sliced
Bacon, cut into small squares, cooked
Breakfast sausage, formed into small patties, cooked
2-4 eggs, depending on how many you want
Gravy (Sauce) Ingredients:
4 tbsp. reserved grease from cooking bacon and sausage patties
4 tbsp. of flour
3 cups of milk
2 tsp. of fresh ground black pepper
Salt to taste
Directions:
For the gravy, combine the leftover grease and pan drippings with flour at a medium high heat. Continuously stirring with a whisk, lower to a medium heat for a couple of minutes until a light brown roux is formed. Add milk slowly to the skillet and whisk the roux and milk together (be sure to work out all of the lumps). Turn heat to low and continue stirring until mixture is thickened; this will take only couple of more minutes. Add the pepper and salt to taste.
Set your oven to 450° F.
To stretch out the dough, be sure you have a floured surface big enough for a 16 inch diameter. Set the dough down on the flat surface and using your fingers, make indentions that form an inner circle to create the crust. Use your palms to stretch out the dough from the middle by pressing down and moving the dough in a circular motion. You can play with the dough by tossing it up in the air a few times. Let the dough land on your knuckles, because your fingers can tear the dough.
Using oil or cooking spray, oil down a pizza pan or stone. If your pizza is a little smaller than the pan, it will still bake well. Set your pizza dough on the pan, and begin to build your pizza. First, use a marinating brush to oil the crust, because you want a nice and golden color. Put your gravy down on the inside of the pizza.
Next, add a layer of shredded cheese and follow with the bacon, sausage, red onions, mushrooms, and slices of mozzarella. Add more shredded cheese on top and finally crack your eggs on top before putting the pizza in the oven. Let the pizza bake for 15-20 minutes.
Please note: If you don’t like runny eggs, you can scramble the eggs in with your first layer of shredded cheese. This is something that we did with our forthcoming chorizo gravy and scrambled egg pizza recipe.
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