This year I found them in a wider swath than last year, they were peeking out from under roots and moss which made hunting a real “squint-fest.”

The false chanterelles (called Jack-O-Lanterns) were also out in force in thier bright orange poisonous splender. They have smaller stems, bright orange color, sharp gills and usually grow on wood. (See the ones climbing up a buried branch) and the thin stem and sharp gills on the right Jack O Lantern mushroom.)

In my last post about chanterelles, “Dances with Chanterelles,” I used them with apricot, duck, Gouda, Parmesan, parsley after the mushrooms were reduced with a chicken stock. This year, I have a few ideas of what to do, but none of them written in stone yet. (That’s code for “I haven’t a clue.”)

Here is a video of my excursion into the steamy, steep, bug infested world where these delicious beauties thrive. My camera man is my left hand and apologies to all about that. I also said “Yellow” about the false chanterelles in which I meant “Orange.” (I blame that one on the tight women’s beach flip flops I went hiking with.)
                                      

Next, I’ve gotta find a great pizza to make with these. I instantly go through the rolodex in my mind to contact the perfect person who would know what makes the best chanterelle pizza. That is Dominico Crolla, award-winning chef, entrepenuer and pizza expert. I am hoping he responds to my e-mail, or I’m gonna have to either change the name of this post or find some other guy in the world named Domenico Crolla.

I gave him complete artistic freedom to depict me, my business and anyone in my town as he sees fit. ((GULP!!)) Yes, that’s me as Mr. Abacus, the greedy, cantankerous wolf-like small business owner…enough said.

Now Sandy has come out with a new graphic novel that has received rave reviews. “The World of a Wayword Comic Book Artist.”

I am now proud to show you the first 12 segments of “Harold Mitty, Pizza Boy.”

It is all true. Please keep the screen pointed away from small children and animals and click on the picture to enhance it.

This time cooking not only breads, but fougasse (French flatbreads), ladder bread, pizza al taglio, na’an, stuffed fougasse, Afgani Bolani, Turkish pide, pizza Margherita, ghost chili pizza (the hottest chili known) and lots of loaves of Italian ciabatta turned into two “Sang-wich” forms: one with fresh mozzarella, fresh basil (some call a Caprese sandwich,) and the first of this year’s best tomatoes topped with extra virgin olive oil and Trapani sea salt; the other with a teriyaki-braised pancetta, cilantro, fresh spinach and Italian Prosciutto crudo.

Because of the absence of the locally aged cheddar this week, I had to lean heavily on imported Gruyere, Fontina, Asiago and a Mozzarella Provolone mix.

All of my breads were baked with either organic whole wheat, organic all-purpose or ”All Trumps” flour. I used a major pre-ferment as approximately 60 to 80 percent of any single batch, depending upon the flavor profile (or items kneaded into the dough.) The pre-ferment was started with 6-day old pizza dough, mixed with a poolish of whole wheat and high gluten.

You may notice my reference (in the video) to Antoine-Augustin Parmentier. He was not only the person who started the first smallpox vaccinations under Napoleon, but brought into France the use of the potato for food. The potato was first introduced in Europe in 1640 and was only used as pig food. In 1748, the French Parliment acutally banned the use of the potato, reacting to the widespread rumor that it cause leprosy. By 1772, Mr. Parmentier got the Paris Academy of Medicine to declare the potato edible.

Thanks for the help of Patty Nally, who comes in at 6 a.m. and assembles all the sandwiches, makes pizzas and puts up with a spastic guy who’s been baking all night. Joel Fair also helps me until the wee hours of the morning. He is the na’an master and helps me blast throught all the fougasse. Others who start the whole process from Tuesday on are Matt, John Mitchell and the management staff at Avalanche Pizza.

I hope to see you all at next Saturdays market with even more bread, (we sold out an hour early.) I promise to have some curry bread, brioche and pissaladiere.

Semper Pie,

John Gutekanst