Sunday, November 18, 2012


Sorta healthy pizza alternative.  Maybe more of a sorta healthy pita pizza alternative.  What ever it is it's a pretty good appetizer or light meal.

The bread recipe is Plenty inspired, as trickled down from from this pretty neat Austin food blog.  The S.O. made it by combining 1/2 C whole wheat flour, 1/2 C spelt flour (OH grown at Narrin's), 1.5 tsp baking powder, 1/2 tsp salt, and 3/4 C Greek yogurt.  See the blog link above for instructions.  Or buy Plenty, which looks pretty good.

After we made the bread it got topped with steamed squash (15 minutes in the pressure cooker), sauteed red onion, bell pepper (last of the season from the yard), and carrot, and braised duck (with five spice, red wine, and chicken stock--pressure cooked in 30 minutes).  The bread got heated through in a 450 oven and finished with cilantro, red pepper flakes, and some of the duck braising liquid defatted and reduced with balsamic vinegar.

Next time we might add some shredded apple, but either way this dish just seems right for mid-November in NEO.


Hema said...

I'm glad to see you've finally joined the pressure cooker cult! isn't it an amazing tool? I couldn't go without one now, especially in the winter. Braised duck in the PC sounds great; were you following a particular recipe? Would you mind sharing how you prepared it? Thanks! - Hema

The CFT said...

Hey Hema. I can't get over the pc-it's a like a slow foods microwave. Your people have known this for ages. Mine, not so much. No real recipe for the duck. Just seared seasoned legs, removed them and the rendered fat, reduced some red wine, then added the legs back with enough stock to nearly cover. Brought it up to pressure for 30 min and that was it. The braising liquid got skimmed and reduced for a sauce.