GOLD STRIKE !

So I am over at our local natural foods store this morning..waiting to pick up Buddy's cough syrup prescription at the pharmacy next door......and I am cruising in the produce isle and there they were. PURE GOLD ! Right there next to the lettuce. Chanterelle Mushrooms. I could hardly believe my eyes. There were only 3 of them. So I grabbed a bag and scooped them up. I could feel my heart race. I would rather have these than a bag of diamonds.

And what perfect timing. I was planning on pizza for Sunday night as the storm slams in from the Pacific Ocean. With El Nino out there...we are suppose to have a real downpour.

I saw the produce guy and asked where they came from...just as I thought...Big Sur.

When we lived in Cambria..which is about an hour and a half south of Big Sur on Highway One, a kid who worked for John knew where the "special secret spot" was in Big Sur. John went with him one time and he said they walked back into the woods for an hour... although no forager worth his salt would ever tell the truth about where to look....unless he's a really good friend.The kid would sell them to restaurants up in the bay area...he told me he used to sell them to Alice Water's restaurant Chez Panisse. The mothership..to be sure....

Julie and I have eaten there a few times...and it is all they say..and more.

To tell you the truth, the kid's name was Jim, but I called him Zipper. I have no idea where that came from either. But Zipper would show up at my back door when we lived in Cambria with bags of freshly picked chanterelles. I usually just kept it simple...I would make some fresh pasta...saute the mushrooms in butter, add a little cream or chicken stock, salt and pepper, add the pasta to the mushroom skillet, grate some parmesan over the top and serve. That was it. Simple. And it was GOOD !

For our Sunday pizza night....I will roast the sliced mushrooms in the oven with just a toss of olive oil and sea salt, then scatter them over the top of the pizza with just a simple tomato sauce ,gruyere cheese and a sprinkle of fresh chopped parsley from the garden.

We'll build a fire in "woodstove",make our pizzas, light some candles..and wait...for RAIN !At Last !

Linguine With Chanterelles and Leeks

Well, I have made it to day 4 on my vegetarian kick over here. And so far, so good. But, I have to admit that I am starting to get nervous. It's fall...and that means soups and stews and pot roast and meatloaf and swiss steak and chili and sloppy jo night....I don't know how long I am going to make it. I'm a foodie. I love to shop for food, plan meals around the food I just got,read about food, cook food, eat food....how is this going to work? For now, I am taking the "one day at a time" approach. It's not really a health thing with going vegetarian...you see, I am still reeling from the fair last summer..seeing all those pigs and cows and chickens..looking at you with those eyes...little name tags above each stall...yikes...so for now..at least for today..it is vegetarian..
And in keeping with my new theme..last night I made a pasta dish that I have to tell you about. I am going to just say it here and now. It was a winner ! It was so good ! Even John ( who has been known to be kinda picky....gee I wonder how that happened ) was falling in love with it. So here it is. Make it. You won't be disappointed.

Linguine With Chanterelles and Leeks
Adapted From Field of Greens by Annie Somerville

This elegant pasta is easy to prepare, and the flavors are so well suited to each other that it comes together quite effortlessly. If chanterelles are not to be found, you can use cremini or white button ( I did ), though the sweet, earthy wild mushroom flavor will be missed.
Serves 2


1/2 pound chanterelles
1 leek, white part only, cut in half lenghtwise, thinly sliced and washed
2 Tablespoons butter ... I used really good butter here..Kerrygold
Salt and Peppper
1/3 cup white wine...or more to keep it loose
1/2 pound linguine
2 teaspoons chopped fresh thyme...I added some italian parsley too
Grated Parmesan cheese....use the good stuff



Wash and slice the mushrooms.In a large skillet melt the butter and saute the leek with salt and pepper till soft..3 to 4 minutes. Add mushrooms and cook till brown and soft. Add the white wine and simmer 10 minutes or so. If the sauce gets tight...add more wine.

In a large pot put on the water to boil for the pasta. Add a good Tablespoon of salt.
Cook pasta till just tender. Drain. Add to mushroom sauce. Add a little pasta cooking water if the mushroom sauce is not loose enough.Toss all together. Add herbs and parmesan cheese.

I didn't do it, but I think some wilted spinach would go good in here.