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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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Boozy Peach Lemonade

April 22, 2014
Story By: Mandy Kellogg Rye
Filed Under > Cocktail Hour

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Boozy peach lemonade

Here in Atlanta there’s nothing more symbolic of warmer weather than fresh Georgia peaches.  And with the warm weather finally here I figured I needed to find a way to shake and stir my the States most symbolic fruit into a must have cocktail.  Enter my Boozy Peach Lemonade.  By combining the tartness of lemons with sweet Georgia peaches and spiked with a little infused vodka, well my Loves you now have the perfect warm weather, very Southern libation. Cheers!  truly, MKR

Photography  ||  Rustic White

Boozy Peach Lemonade
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Total Time
15 min
Total Time
15 min
Ingredients
  1. 2 ounces peach flavored vodka such as Absolut APeach
  2. 1 1/2 cups sugar
  3. 1 cup hot water
  4. 2 1/2 cups fresh squeezed lemon juice
  5. 1 cup fresh peach juice or puree
  6. 3/4 gallon cold water
  7. thyme to garnish
Instructions
  1. In a 1 gallon+ container, place sugar and hot water, and stir until sugar dissolves.
  2. Add lemon juice, peach juice, and cold water, stir. To get 1 cup of fresh peach juice peal 5-8 peaches (dependent on size) and juice in juicer or Vitamix. For a puree simply peal, slice, and muddle well.
  3. Add vodka, stir until well mixed.
  4. Pour lemonade over glasses of ice, squeeze slice of lemon on top of each, and garnish with a sprig of thyme.
  5. **If you are using a peach puree rather than peach juice don't add to entire mixture, just muddle well and add to each glass before pouring.**
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Homemade Pistachio Pudding

April 17, 2014
Story By: Mandy Kellogg Rye
Filed Under > Desserts

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pistachio pudding

If you’re a last minute person like me then you’re probably still scrambling for Easter dessert ideas.  Might I suggest homemade pistachio pudding from our Easter table?  Creamy pudding mixed with the texture and flavor of pistachios is simple perfection.  Not to mention there is nothing easier to make than homemade pudding.  I used Joy The Baker’s recipe below which needs no adaption what so ever.  Enjoy!  truly, MKR

Photography Rustic White

Homemade Pistachio Pudding
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Ingredients
  1. Pistachio Paste
  2. 1/2 cup salted pistachio nuts
  3. 1/3 cup granulated sugar
  4. 2 tablespoons water
  5. Pudding
  6. 2 cups whole milk
  7. 2 large egg yolks
  8. 1/3 cup granulated sugar
  9. 2 tablespoons cornstarch
  10. pinch of salt
  11. 1 teaspoon pure vanilla extract
  12. 2 tablespoons unsalted butter, softened
  13. 1/2 cup pistachio nuts, chopped
Instructions
  1. Pistachio Paste
  2. Place pistachios in the bowl of a food processor.
  3. Pulse until the nuts are in small bits.
  4. Add the sugar and water, and blend until relatively smooth.
  5. Pudding
  6. Spoon Pistachio Paste into a medium saucepan.
  7. Add the milk and whisk over medium heat.
  8. Heat milk and pistachio until steamy and hot.
  9. While milk is heating, whisk together granulated sugar, egg yolks, cornstarch and pinch of salt. Mixture will be thick. Keep whisking until it’s smooth.
  10. Pour about 1/2 cup of the steaming pistachio milk into the sugar and egg mixture. Whisk together. Add another half cup of hot milk and whisk to incorporate. Return the milky egg mixture into the saucepan over medium heat.
  11. Heat pudding mixture over medium heat until thick and bubbly. Whisk almost constantly.
  12. Boil for 1 minute, or until thickened.
  13. Remove from heat and stir in butter and vanilla extract, until butter is melted.
  14. Pass cooked pudding through a fine mesh strainer set over a medium bowl.
  15. Spoon into small ramekins, place plastic wrap over the individual puddings (so the plastic touches the top of the pudding), and refrigerate for at least 4 hours, or overnight.
  16. Garnish with chopped pistachios.
  17. **Pudding will last, covered in the refrigerator, for up to 4 days.
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