Tag Archives: Sarah Wilson Photography

Hamburger Craving!

23 Feb

Hi Everyone,

I have been craving a good hamburger lately. Bad. It could be that I just got my hands on these pictures that Sarah Wilson took last spring and they are so good that I can’t resist or every time I turn on the TV there seems to be a show on burgers or my girl typically craves burgers at 10:30 each night or the weather is finally right for grilling. Let’s call it a combination of all of the above. A cheeseburger is the ultimate comfort food for me and we will be grilling these tonight. I can’t wait! The quality of beef is pivotal here, grass-fed and finished is the only way to go. You can go grab some this afternoon from Richardson Farms at the Triangle Farmers Market. I like a thin patty with cheese melted right up on it. I was able to get my hands on some arugula this morning at Boggy Creek. Tomatoes aren’t in season yet, but I am going to quick pickle some radishes to get that tartness. Veldhuizen, from Dublin, TX, has some of the best cheeses I have put in my mouth. I am partial to the Bosque Blue, but really you can’t go wrong with any of their products. If you are in Austin, you can pick them up at Antonelli’s Cheese Shop or Wheatsville.

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Grass-fed Burger Time

1 lb grass-fed beef

1 T Dai Due Fireman’s 4 mustard

1 T rock salt

1 t fresh black pepper

1 jalepeno

3 dashes Worshteshire

4 buns

cheese

lettuce or arugula

pickled radishes

Start your grill.

Make sure the meat is cold! Combine all ingredients and mix with your hands since they are the best tool for the job. Divide into 4 portions, roll into balls, place parchment or saran wrap around and squish the ball between two plates like you are stacking them. This makes for a uniform, thin patty.

Once the coals on your grill are nice and hot, place the patties on and cook for 5 or so minutes on each side. It will take longer the thicker your burger. I like to toast my buns on the grill, as well. That just takes a couple of minutes and picks up some really great flavor!

The Challenge

Last week we were in San Francisco which means EATING OUT, my friends!!! (And, yes. I was yelling.) My goodness, what a town to eat in. It really is heavenly there. I have a strong urge to write a love letter to places like Bi-Rite and the Ferry Building and then I would transport them here. I was astonished by how pervasive the farm to table movement is there. We would have had to try to find an establishment that doesn’t operate from that philosophy. Due to that, I can happily report that there was not a Tums consumed in San Francisco. I also couldn’t help but notice that the restaurants there are much smaller. They are geared to serve the neighborhood they are in and the service is familiar in that way. I loved it! It also occurs to me that the size of the restaurant has a corallary to the serving sizes. My take away from that is to seek the smaller restaurants, eat a little less of better food. Sounds like a good deal to me.

Thank you all for reading and have a great week!

Not That Martha

Black-Eyed Peas, Chorizo and Greens.

29 Nov

Hi Everyone,

I hope that you all had a most excellent holiday filled with good food, family and friends.

We have had a really relaxing few days after the Thanksgiving rush. It has been nice to slow back down. We even managed to read a little of the Sunday paper, believe it or not. Black-eyed peas, chorizo and greens is the perfect Sunday kind of dish. I usually start it out as a soup and then reheat the leftovers as a side dish later. It is a healthy meal with a hint of decadence from the lovely chorizo. Fresh black eyed peas are abundant right now. I got mine from Wheatsville, and am certain they can be found at Whole Foods and the SFC Farmer’s Markets. This is also my chosen preparation for my New Years Day black eyed peas and unlike those from the can, I look forward to eating these ones. So, bookmark this recipe as a must try for New Years.

A note on chorizo… The kind I use for this recipe is the Spanish, hard variety. It is a cured meat much like salami or pepperoni. Aurelia’s is made locally and outstanding. I render (brown) the chorizo in a little bit of olive oil and then set aside for garnish, so it stays crisp and delicious.

Black-Eyed Peas, Chorizo and Greens

2 cups fresh black-eyed peas

2.5 cups water

1 medium red onion

3-5 cloves garlic

1 cup Spanish chorizo, sliced thin

3 c arugula, chopped

1 T olive oil

salt and pepper

parmesan for garnish

Heat olive oil in pan over medium heat. Add sliced chorizo to pan and “frizzle” until crisp. Once chorizo is browned, remove to a paper towel to drain. Add onion to pan and cook until translucent. Add garlic and cook for about 1 minute. Add water and beans to pan. Simmer over low heat until beans are super tender. About 1 hour. Once beans are cooked through, stir in chopped arugula or other green. Serve immediately and garnish with shaved parmesan and frizzled chorizo.

Challenge Update

All is well on the challenge front. I can’t believe that we are nearly three months in and chugging along. Three months feels like a real milestone. I will admit that we might be taking some pent up clothes shopping frustration at Home Depot. Damn, that bill has gone up. But a home can only have so many ladders and shovels and Christmas lights, so I am feeling like we have pretty well maxed out at the Home Depot. I’ll let you know if it shows up somewhere else….

Thank you, thank you for reading. I hope your holidays are all good.

Not That Martha

PS Food photos are courtesy of Sarah Wilson. Thank you, Sarah Wilson!!!

Butternut Squash Soup with Beet and Apple Relish

10 Nov SW101024MarthaBlog2_0582


Hi Everyone!

A big thanks to www.foodpress.com for featuring the Bacon and Arugula Bread Pudding post!

Now, on to the business at hand. Butternut squash soup with beet and apple relish is a recipe that I have been making for a few years now. It is always the first thing I make when I can get my hands on some butternut squash. It is a sure sign that fall is here. The recipe is quick and a cup of this is a great crowd pleaser. The apple and beet relish adds crunch, color and plays very nicely with the earthiness of the squash. I adapted this from a Wolfgang Puck recipe. I have simplified it quite a bit so you can make this pretty easily with what you have in your pantry. His calls for cranberry relish, but those are hard to get your hands on in this part of the world, so I adapted the apple/beet mix. I used a little of Dai Due‘s Fireman’s 4 mustard to bind the apples and beets. That combo alone is out of this world and would serve well on a piece of toast with goat cheese, just sayin. The relish really cuts through the creaminess of the soup. My favorite trick in this recipe is steeping the rosemary in the milk. It adds a great depth of flavor and complexity to the soup. That idea could be adapted to many a recipe for a little twist.

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Butternut Squash Soup

2 medium or 3 small butternut squash, halved

2-3 c. whole milk

3 sprigs fresh rosemary

1 t. cinnamon

salt and pepper

2 T olive oil

Heat oven to 375. Rub squash halves with olive oil, salt and pepper. Roast cut side up until fork tender, about 30 minutes. While the squash is roasting, warm milk with rosemary submerged. Take care not to let the milk boil. When squash is roasted, let sit until cooled enough to handle. Remove rosemary from milk. Scoop roasted squash into a soup pot and add 2 cups of milk. Blend using hand blender (or put squash and milk into a blender) blend until smooth. Add more milk as needed to achieve desired texture. I like mine silky, so I typically always use all of the milk to blend.

Beet and Apple Relish

1/2 c roasted beets, small dice

1/2 c apples, small dice

3 T Dai Due Fireman’s 4 Mustard or other grainy mustard

Mix all ingredients together.

*To roast beets, I heat the oven to 350, toss beets with olive oil, salt pepper and sometimes when I feel like it, garlic. Wrap the mix in foil. Place on a sheet pan and roast for 45 minutes. The sheet pan is important, if the foil isn’t secure, it makes a big mess without the sheet pan. That is experience talking. Once the beets are cool, the skin slips right off. If working with red beets your hands will be HOT pink, which I always kind of love.

Challenge Update

We are two and half months in and going strong. Jo has continued perfecting the refried bean and I’ll tell you what, it takes more pork fat than you can imagine to make TacoMex caliber beans. She really did nail the recipe, but in the process, I think we burned out on beans. I have nearly involuntarily driven my car through House Pizzaria on a couple of occasions. I MISS THAT PIZZA!!! I have to admit though, that the seasonal change has been great for us in the way of veggies. I was going to freak out big time if I had to eat another bite of zucchini. I just plain maxed out on that. Hopefully by next summer I will be craving it again. The winter greens are a breath of fresh air and we are loving every minute of kale, arugula and spinach. Other than that, we are really enjoying the gorgeous weather. I am dreaming of biscuits and gravy, so stay tuned for that soon!

Thank you, thank you for reading!

Not That Martha

*Photography by Sarah Wilson, the bomb, photographer.

*Not a post goes out without the proof-reading expertise of my partner in life and writing, Jo Sugar. She is really sweet not to let me look a-fool in my writing.

Bacon and Arugula Bread Pudding!

3 Nov

Hi everyone,

I have to admit that bread pudding is a dish that for years I turned up my nose to. I am not sure that I ever even tried it, just the idea of a bread pudding sent chills down my spine. I stand corrected. Bread pudding is in fact a perfectly delicious leftover vehicle and has become a dish that I crave. I will admittedly over buy bread for the week, so I have enough to toss with a few of my favorite things to have this soul satisfying dish. The weather is perfect for it. The prep time is short. You throw it in the oven and a little over a half an hour later you and whomever you choose to share this with will be giddy. It would be a great thing to assemble in the evening and cook the next morning for a hot, easy breakfast.

This iteration of it for me had all sorts of goodness to it. I used multiple varieties of bread, wheat, ciabatta and some kind of cheesy one. The arugula from Montesino by way of Farm House Delivery. Bacon from Dai Due. If you live in striking distance of Austin, TX, you should make your way to the Downtown Farmers Market on a Saturday just to try something that the Dai Due group makes. Their bacon is out of this world and the Fireman’s 4 mustard is always in our fridge.  I had cheddar and parmesan cheese left from the week. Eggs and milk are always on hand and that is all it takes for this dish. The recipe is a guide this time. There aren’t exact measures. Literally use this as a guide and I promise you can make your very own version of bread pudding to be proud of!

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Bacon and Arugula Bread Pudding

Stale bread, cubed

Cheese, grated and as much as you want

Leafy green, kale, arugula, spinach, anything like this will work

Bacon or Sausage, cooked and crumbled

Eggs

Milk, 1 cup for every 2 eggs

Salt and Pepper

Preheat oven to 350

In one bowl combine eggs and milk, whisk together. In a separate bowl, combine cheese, greens, bread, salt and pepper and sausage if that is what you are using. Pour the egg and milk mix onto the bread mix. What you are trying to do is just soak the bread with eggy mix. You don’t want to bread too dry or it just won’t be pudding-y, you know? So, here is where I have to play with the balance most often. I usually start by making the mix a little dry and having to add more milk and eggs. Don’t worry, though, you really can’t get this wrong. As long as the bread is soaked, you have good ingredients, and you cook this through, you should be very pleased with your own recipe. Depending on the size of the dish, it should take 30-45 minutes for the bread pudding to cook. Mine was in a 9×12 and took 45 minutes.

*If you are using bacon, I find it best to sprinkle it on top to prevent it from getting soggy. I don’t like soggy bacon.

I hope you all enjoy this as much as we do. Please let me know what combinations you come up with!

Challenge Update

Jo and I are officially two months into our consumption challenge and things are going swimmingly. We are getting our routines down more and more, so we don’t have those desparate moments when we are starving with nothing to eat. I am thrilled that soup weather is here. I love to make a big pot of soup on Sunday and have it around at least until the middle of the week. A big pot of green chili pork posole is in our very near future, oooh and chicken and dumpling. We have also had the pleasure of noticing that we do have extra cash on hand. It doesn’t cost nearly as much to eat at home. Even if the food eaten at home bears a premium price…

The change of seasons means that we are looking at clothes not seen since last March, so that is a much needed breath of fresh air. Personally,  I am excited to bust out the sweaters and boots!

Something we have both noticed is we are having more awareness of purchases in general. I am the kind of girl that can buy more soap, lotion, pens and notebooks than I could possibly use in 5 years. For Jo it is chapstick. The girl has more than you can possibly imagine and to be honest, I am a little jealous of the collection. Because we have taken notice of this, the above items have been added to the list of non-consumption. We will actually use what we have on hand, which will certainly get us through the next ten months and then some.

As always, thank you for reading!

Not That Martha

All photography is by Sarah Wilson. I am hungry every time I go through her pics. Somehow my iPhone pics just don’t compare…

Savory Pumpkin Double Header!

28 Oct SW101024MarthaBlog2_0626

Hi Everyone!

It feels like fall is finally here! I am a big fan of pumpkin pie and really anything that has a buttery crust! I wanted to get outside the box on this one so I decided to indulge my salt tooth by a making savory pumpkin pie. Thats right, I decided to go all salty on the pumpkin pie this time. I am super pleased with my quiche(y) pie. It has taken a couple of tries and many a feedback from Jo, but together we have struck the balance of pumpkininess and salty. I love the body that sage offers with the delicacy of the Pure Luck feta cheese.  This is something that I would happily eat for breakfast or as a side dish.

For me the bonus of working with real pumpkin is that I get to enjoy the seeds too. It is a sense memory from my childhood. We would carve pumpkins, pull out the slimy seeds, and mom would roast the seeds for us. Everything from the slick of the seeds to the smell of them roasting to the anticipation of them being cool enough to eat takes me back to that time. I am totally addicted and want more, right now, but I ate them all.

Pie crust is a tricky thing. If you have the inclination and willingness to get your hands dirty, making a good pie crust is among the most rewarding culinary feats. I use Thomas Keller‘s recipe from his Ad Hoc cookbook. It is simple and requires playing with your food, which is why I cook in the first place. This is a crust that could be used in many applications. I think I will use it next for a chicken pot pie. A store-bought pie crust will work just as well, so don’t let the crust part deter you from trying the recipe!

Pie Crust

2 1/2 c all-purpose flour, plus more for rolling

1 1/4 t. salt

2 1/2 sticks unsalted butter, cut small and chilled

About 5 T ice water

The trick to making a flakey pie crust is to not over work the butter and keep it cold. Combine the dry ingredients in a large bowl, add butter pieces. Quickly work the butter into the flour using your finger tips. The goal is to not let the butter get warm. This is where I always start sweating. If this happens to you, pop the mix back in the fridge for a couple of minutes and carry on. Once you have achieved a sandy texture with the mix, start adding the ice water until the dough pinches together, you may not use all of the water. Pour onto a lightly floured surface and roll into a ball. Don’t worry if it is a little crumbly. Divide into two pieces, wrap in plastic wrap and refrigerate for at least an hour. An alternative to using your hands is to add flour, salt and butter to the body of a food processor and pulse until sandy mix is achieved, then add ice-cold water a little at a time and follow the rest of the instructions.

Roll out on a floured surface into a thin round, place in a pie pan and return to fridge for at least 15 minutes. I mean, butter is really temperamental, but totally worth it. Just ask Paula Deen.

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Pumpkin Filling

2 1/2 c. pumpkin, puree

3 eggs

1/3 c cream

1-2 T sage, finely chopped

1/2 t. cinnamon

1/3 c. feta, crumbled

2 T olive oil

salt and pepper

Turn oven on to 375. Cut a pie pumpkin in half, remove seeds and goo with a spoon. Reserve seeds in a bowl of water. Get rid of the goo. Oil the flesh sides and add salt and pepper. Roast pumpkin cut side down until you can pierce the outside skin easily with a knife. Once pumpkin is cool enough to handle, scoop the flesh of the pumpkin into a bowl. Using an immersion blender or food processor blend pumpkin until it is baby food consistency. (If you have a baby, you can feed this to your little one.) Using a whisk, combine eggs and cream then mix in pumpkin puree and sage. Lastly, gently stir in the feta. Crank your oven to 425. Pour pumpkin mixture into waiting pie crust. Bake at 425 for 15 minutes, then turn oven down to 350 and continue to bake for an additional 35-40 minutes or when a knife comes out clean when inserted in the center.

Let the pie cool. Garnish with whole sage leaves. Cut, serve and enjoy. Serves 8.

Roasted Pumpkin Seeds

1 1/2 c. pumpkin seeds

1/4 t. cayenne

1/4 t. cinnamon

1-2 T. salt

Heat oven to 350. Pat pumpkin seeds dry. Toss on roasting pan with salt, cayenne and cinnamon. Let bake for 15-20 minutes or until fragrant. Wait for a couple of minutes and eat them up!!!

Do all of this and have yourselves a pumpkin party!!!

As always, thank you for reading!

Not That Martha

* You will notice that the photography is again much elevated and downright edible, thanks to Sarah Wilson!

Baba, Meet Flat Bread.

8 Sep final product, baba

Hi Everyone!

Babaganoush, babaganoush. I loved it before I ever had it. I believe it is one of the best words ever to say, I love the way it rolls around in my mouth like a word I made up when I was a kid. I want to name our next pet Baba. And, the stuff is good to boot! I had a very serious moment with Jo this weekend, earnestly telling her how I would miss eggplant when it goes out of season. We have really bonded over the last few months, eggplant and I. This much maligned vegetable is really quite versatile and easy going. It performs very well on the grill and is happy to be roasted with a little olive oil and salt. It can be a steady foundation for caponata or the star of babaganoush. I encourage you all to go grab some eggplant this weekend at your farmers market and have some fun before its season comes to an end.

Babaganoush

3 medium sized eggplant
olive oil
1-2 cloves garlic
1 t tahini
2 T lemon juice
salt and pepper

Preheat oven to 375
Cut the eggplant in half, rub cut side with oil and sprinkle generously with salt and pepper. Put in oven and roast for 25-30 minutes, or until eggplant is super tender.  Let them come to room temp before handling, no burns please. Using a regular kitchen spoon, scoop everything but the skin into the body of a food processor. (this sentence nearly read: scoop the flesh into the body of the … people could really get the wrong idea about this blog!) Drain off excess water. Add tahini, raw garlic and lemon juice. Pulse a couple of times to blend. Taste. Season with salt and pepper. Fresh oregano would be great with this. I like to serve this in a bowl topped with good olive oil and fresh flat bread.

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Flat Bread (adapted from PHAIDON Recipes from an Italian Summer)
5 1/2 c AP flour
2 t. baking powder
1/4 c butter
1 T salt
1-2 c warm water
olive oil, for pan
Sift together flour, baking powder, and salt. Add butter and as much warm water as needed to mix a springy dough, knead until dough is smooth. Set in warm spot in the kitchen, cover and let rise for 30 minutes.
Using a plain old knife or a  bench knife , divide the dough into 12 pieces. Roll them into thin rounds, using a floured surface. Brush a skillet with oil. Add rounds. Cook for a couple of minutes on each side. Serve immediately with the baba. Or, skip this step entirely and use your preferred baba delivery vehicle.
An update on our challenge…Things are going pretty well a week into the consumption challenge. I have had to fight some pretty serious breakfast taco cravings, but the homemade variety are working just great, with the bonus of knowing that I am eating Salmonella free eggs from local farms. I have only caught Jo looking dreamily through the Anthropologie catalogue once. And, together we are tackling a never ending stream of dishes coming from the kitchen. I think that is going to drive me the most crazy.

As always, thanks for reading.
Not That Martha
PS You will notice the upgraded photos are back. A giant thanks to Sarah Wilson for the gorgeousness.
PPS This is me and Sarah Wilson, having some fun with photos and food.

I Love Migas!

6 Aug

Hi all,

This is really one of my all time favorite breakfasts. There are approximately 3 months of the Texas year when all of the ingredients are in season together. We are at the tail end of tomatoes, so I encourage you to have a migas kind of weekend. I can promise you that we will be making them!

Loncito is the lamb man extraordinaire around these parts. Everything I have ever bought from him I have thoroughly loved. He has started making a lamb chorizo (Lonrizo) that is mind blowingly good. Not too greasy with a perfect lamb/spice balance. If you are in central Texas, it is well worth tracking down his products. Its a bonus if you get to actually meet and talk to Loncito. He is a treasure.

The plain peaches on the side are the perfect amount of sweet and acid to the spicy, delicious taco. I can’t wait for this weekend!!!

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1 small onion, chopped

2 c tomatoes, chopped

1-2 jalepenos, diced

6 eggs, beat

1/3 c Brazos Valley jack cheese

1 lb Lonrizo

However many Paqui Tortillas it takes to eat it up.

To cook chorizo, heat a pan, add the meat, break up and cook until brown and cooked through. I found I had to add a little oil, the meat was so lean. This is not usually necessary with other chorizo products.

Heat a pan with butter and olive oil. Add onions and jalepenos to cook. Once onions are translucent or even a little brown, add tomatoes. The trick here is to cook most all of the moisture out of the tomatoes so the eggs will cook properly. Add the eggs and cook to desired consistency. When the eggs are almost done, stir in crushed chips. Turn off heat and add cheese to the top. Let melt while you heat the tortillas. If you have a gas stove, turn it on to medium flame and using tongs or your hands, flip the tortillas over the flame until they are hot.

Put the tortilla on a plate and load ‘em up! Enjoy!

Thanks for reading,

Not That Martha

And, thank you California for repealing the h8 proposition!

*All mouthwatering photography by my dear friend Sarah Wilson, thank you, thank you!

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