“Begin with the end in mind and visualize what you want,” whispered the voice. Startled by the broken silence, I realized the voice was inside my head as I began this post. Visual by nature, I decided to heed my inner thoughts and dazzle you with one of my best potato hashes ever!
Inspiration for my latest hashcpade at Chez Clark was sparked by a fabulous meal at Stephanie Inn at Cannon Beach – Sweet Potato Gnocchi with Braised Pork in a Madeira Cream Sauce with Grapes and Walnuts. I knew immediately these amazing flavors would translate into an amazing hash. Alex and Rachel, who accompanied me to Stephanie Inn for a weelend get-away, were going to help! But wait…it gets better…
A few months back, I was contacted by Rebecca Gerendasy, Executive Producer & Creator of Cooking Up a Story and Food.Farmer.Earth, and her Producer, Kathleen Bauer. Given my unique hash obsession, they wanted to cook up a story about hashcapades in my kitchen, a.k.a. Chez Clark, and a Portland-area restaurant, which would be Clyde Common. Thrilled, I accepted the challenge and welcomed them into my humble kitchen after the pork had been braised to interview me and capture the essence of a hashcapade.
An adaptation of several recipes, I’m saving the specific details for one of my 2013 goals – finding a publisher for a second edition of Hashcapades! However, the braised pork closely parallels Instant Dinner Party from Dinner: A Love Story, except I used fresh tomatoes and beer. For the madeira cream sauce, I used the same technique for a “sauce” from a lovely Cabernet-Braised Short Ribs from Bon Appetit, adding cream and maderia. Finally, I roasted sweet potatoes (white and orange), mixed it all together with grapes & walnuts and then finished it off with the cream sauce and parsley – voila!
I’m thrilled to present the full-length Food.Farmer.Earth story about hash. Special thanks to Rebecca and Kathleen for this amazing opportunity and to Clyde Common for hosting us!!
Happy Hashcapade,
Clark
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