Hash

I live on hash.  I live for hash.  Unchallenging, plain-jane, anything works.  The best thing about hash, in my opinion, is you can add vegetables to it.  Fennel, chard, spinach, celery, carrots, beets and so on.  Then the protein--leftover roast beef, leftover chicken, turkey, tofu, tempeh, ground lamb, ground pork. You can even add dried fruit.  Raisins, cranberry, dates, prune.  And seasonings--think, now how your protein would go with the seasonings and the adjunct vegetables.  Hash is a lovely vegetarian dish--use any meat substitute you like, and carry on the same as for meat.  I like the mushroom protein stuff a lot.

How do you use hash?  For taco and burrito filling, a platform for eggs, in sandwiches, on a pizza, in salad, and best of all, on a plate with mayonnaise.  Or as a curry! Yay!

Tonight we had pork hash with braised fennel.  Harissa mayonnaise. (wow.)

Serves 2 hungry individuals.
1 russet potato, diced in 1/2 inch pieces--peel if you must, but I don't.  I just scrub the heck out of it.
2 ribs celery, diced finely
1/2 large onion, diced finely
1 large clove garlic (or more if you like), diced finely
1 lb ground pork
salt and pepper to taste
Olive oil, just to cover the bottom of a 10-12 inch skillet--cast iron is the best for this dish.

Saute the aromatics in the olive oil just until shiny and slightly moist.  Add the potatoes and meat, stir to blend and get the meat distributed throughout, over medium high heat.  Cover and lower the heat, and check on it frequently.  Allow the bottom to get really brown and crispy, then turn.  Takes about 20 minutes to get it just right.

Flavored Mayo-- 1 tbsp mayo, 1 tsp ( or to taste) harissa.

You can add a sauce to this--the above mentioned curry, leftover gravy, or a little broth.  I always serve this with the vegetables of virtue--chard, kale, fennel.

Pizza

This evening, I decided to make pizza. Because I like a lot of vegetables and meat, I thought it would be good to try out my latest rage: fennel and include some lean ground pork with mushrooms and onions.  The crust is thin.  You might consider brushing it with olive oil before you add the filling--I did not, but it was still crisp and tasty thru and thru. So this it how it came out--pretty good, and very filling.

Basic Pizza Dough
1 1/2 tsp active dry yeast
3/4 cup water
2 tbl olive oil
2-2 1/2 cups all-purpose flour
1 1/4 tsp salt
Combine yeast and water allowing to stand about 5 minutes.
Stir in olive oil.
In a large bowl combine the flour and salt and add the yeast mixture, stirring until it just comes together.
Knead the dough until it is smooth and elastic.
Cover in an oiled bowl, cover, and allow to rise in a warm place, until doubled.
Punch the dough down and shape into a 12 inch round--I use a pizza pan with holes in it.

The technique I like is to stretch it a bit and then use the fingertips to poke the dough just firmly enough to move it around--I find I have better control over the thickness of the crust that way.

Filling
1 large fennel bulb, sliced in 1/2 inch slices lengthwise
Fennel fronds
1 tsp sugar

1 tbl Lemon juice

1/2 tsp grated lemon zest

Pinch of ground anise (optional)

1 medium onion, sliced lengthwise
1 lb ground pork

Oregano

Basil

Paprika

8 oz brown mushrooms, sliced
1/3 cup (or more) of pasta sauce
8 oz grated mozzarella


Preheat the oven to 450 degrees F.
Saute the fennel slices in a little olive oil over medium heat until just turning brown around the edges.  Add sugar and anise and cook just a little longer.  Pour 1/2 cup water in the pan and braise until the fennel is nearly tender.  Add the lemon peel and lemon juice and allow to cook down, until no liquid remains. (Expect to cook the fennel for 10-12 minutes.)
Saute the onions in a little olive oil until moist and set aside. (do not brown)
Saute the mushrooms until just cooked and set aside.
Cook the ground pork, breaking it up into little bits and season to taste with oregano, basil, paprika, salt and pepper.

Shape the pizza crust and spread the pasta sauce over it to the ends of the crust. Sprinkle half of the mozzarella over the pie. Mix the meat, onions and mushrooms together and spread over the pie.  Spread the braised fennel over it and finally cover with the rest of the cheese. Scatter a few fennel fronds over all. Bake for 18-20 minutes and serve hot.