Fall

Mushroom Caramelized Onion Flatbread Inspired by Seasons 52

April 23, 2014
Story By: Mandy Kellogg Rye
Filed Under > 30 Minute Meals

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mushroom flatbreadmushroom flatbreadmushroom flatbreadmushroom flatbreadmushroom flatbreadmushroom flatbreadmushroom flatbread

A month or so ago I was invited by The Mushroom Council to enjoy an evening at Seasons 52 and try their mushroom centric dishes.  Being a lover of mushrooms and Seasons 52 I was game.  Seasons 52 is a restaurant the Mr. and I frequent quite often for their great wine list and fresh seasonal menu.  Plus they have a piano player, and a piano player makes every meal more enjoyable.   On this particular dining occasion I fell head over heels in love with their Black & Blue Mushroom flatbread (sans steak for me).  I loved it so much I scribbled down what I thought to be the ingredients and headed home determined to make my own version.  

My version is made on the Big Green Egg, piled high with cremeni mushrooms and topped off with fresh arugula.  I think almost any pizza or flatbread tastes better with fresh arugula.  Anyway, it was perfection on a plate so I had to share the recipe with all of you.  Plus I mastered the art of caramelizing onions so it was truly a win win.  So thank you Seasons 52 for the inspiration and Happy Hump Day Loves!  truly, MKR

This post was sponsored by The Mushroom Council, but all opinions and this recipe are my own.  ||  Images original to Waiting On Martha

Plates, One Kings Lane  ||  Cheese Board, Williams Sonoma  ||  Napkins, Sur la Table  ||  Dipping Dishes, Waiting On Martha

Mushroom, Caramelized Onion & Blue Cheese Flatbreads
Yields 6
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Total Time
1 hr 20 min
Total Time
1 hr 20 min
Ingredients
  1. 2 cups sliced cremeni mushrooms
  2. 2 cups crumbled blue cheese
  3. 4 Large white onions
  4. 2-3 cups arugula
  5. 2 large cloves garlic
  6. 1/2-3/4 cup olive oil
  7. Fresh pizza dough **If you have a Whole Foods or Trader Joes you can buy their fresh made dough right in house*
  8. 1/4 cup flour
  9. 1 tablespoon sugar
  10. 1 teaspoon salt
  11. Water
Instructions
  1. Caramelizing Onions
  2. Slice 4 large white onions to desired thickness
  3. Using a wide bottomed skillet add enough olive oil where it coats the entire pan and cook on medium/high heat. When the oil begins to shimmer add onions and stir to fully coat all the onions with oil. Cook 10 minutes stirring occasionally.
  4. Add salt and sugar, bring the heat down to medium/low. Cook an additional 30-40 minutes, stirring occasionally, until your onions are completely caramelized. If your onions begin to dry out during this process add more olive oil or a little water.
  5. Set aside.
  6. Preheat your grill to 400 degrees, or oven to 400 degrees
  7. On a flat floured surface roll out the pizza dough making 6 small flat breads, about a 1/4 inch thick.
  8. Brush east side of the dough with olive oil and grill flatbreads on a pizza stone until just barley cooked, pull off and let cool 5 minutes.
  9. Once cooled rub half a garlic clove over each side of the flatbread and brush with olive oil.
  10. Add mushrooms, caramelized onions, and blue cheese.
  11. Grill each flatbread until cheese is melted, top with fresh arugula and enjoy!
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Sugar n' Spice White Russian

The Best White Russian Recipe and a Nod to The Big Lebowski
December 13, 2013
Story By: Mandy Kellogg Rye
Filed Under > Cocktail Hour

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The best White Russian cocktail recipe, Waiting on MarthaThe best White Russian recipe, Waiting on Martha

When throwing our annual Holiday party, the Mr. only has one request.  White Russians.  Or rather a Caucasian as he and all his cronies (I’m talking to you Gaines) call it because they’re obsessed with The Big Lebowski.  But when I received a little package from Smirnoff containing their newest gem, Cinna-Sugar Twist Vodka, I decided to kick the standard up a notch and created a Sugar n’ Spice White Russian.  A combination of sugary spice and cinnamon which reminds me of all things wintery and warm.

Though our Sugar n’ Spice White Russian is sure to be a hit with the ladies it might be a tad on the sweet side for the gents.  My suggestion is to set up a White Russian DIY Station.  Display the necessary ingredients on the bar (or even on a side table close to the bar) and let your guest decide how sweet they want their Russian.  Cheers Loves!  truly, MKR 

DIY White Russian Station:
  • Vodka
  • Cinnamon & Sugar Smirnoff Vodka
  • Kahlua
  • 1/2 and 1/2
  • Ice
  • Cinnamon Sticks or Cinnamon Spice
  • Spoons or Stir Sticks
  • Straws
  • Rocks Glasses (I used our Dwell Studio malachite ones above)
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Sugar n' Spice White Russian
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Ingredients
  1. 1 oz. Smirnoff Cinna-Sugar Twist
  2. .5 oz. Kahlua or any coffee flavored liqueur
  3. .5 oz Half and Half
  4. Cinnamon Sticks or Cinnamon Spice to garnish
Instructions
  1. Add Vodka, Kahlua, and Half and Half in ice filled shaker.
  2. Shake, shake, shake.
  3. Pour over ice, garnish with cinnamon and enjoy.
Welcome by Waiting on Martha https://waitingonmartha.com/
Photography, Jamie Hopper Photography | This post was sponsored by Smirnoff, however my recipe creation & love of a holiday libation is all my own.
 

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Sweet Potato Au Gratin

November 21, 2013
Story By: Mandy Kellogg Rye
Filed Under > Fall

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Our Thanksgiving feast continues with my number one favorite, no competition side dish…sweet potato au gratin.  Truth be told I’ve never met a potato I don’t like.  Ever.  And this, well this takes the cake.  By combining both sweet and russet potatoes and loading it up with garlic and two kinds of cheese….well let’s just say I hope you brought your stretch pants!  Enjoy.  truly, MKR

*Photography, Rustic White

Sweet Potato Au Gratin
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Ingredients
  1. 1 cup heavy cream
  2. 1 cup half & half cream
  3. 4 cloves of garlic minced
  4. 1 1/2 pounds sweet potatoes, peeled and sliced
  5. 1 1/2 russet potatoes, peeled and sliced
  6. 1 tablespoon fresh thyme chopped
  7. 1 tablespoon kosher salt
  8. 1 teaspoon black pepper
  9. 2 cups shredded Gruyere cheese
  10. 2 cups shredded cheddar cheese
Instructions
  1. Preheat the oven to 400 degrees.
  2. In a small pot bring cream, 1/2 and 1/2 and garlic just to a simmer and set aside.
  3. Butter a casserole dish or gratin dish and set aside.
  4. Stir the cooling cream occasionally to help prevent skin from forming.
  5. Start building your layers. Spread the sweet potatoes out in a single layer, sprinkle with salt, pepper, thyme and cheese. Continue building layers, alternating sweet and russet potatoes until your casserole dish is filled.
  6. Stir the garlic and cream sauce once more then pour it over your potatoes, trying to distribute the cream as evenly as possible. Sprinkle cheese over the top, setting aside 1/4 cup of both the cheddar and Gruyere.
  7. Cover the dish with foil and bake in the middle of the oven for 50 minutes. Remove the foil and sprinkle with the remaining cheese and bake an additional 20 minutes or until the top is lightly browned and the potatoes are tender when pierced with a sharp knife.
  8. Remove from the oven and let cool for 20 minutes before serving. **If you are using a deeper casserole dish you'll have to extend cooking time**
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