HOME & LIVING
B2 — THE OBSERVER & BAKER CITY HERALD
ONE POT
Continued from Page B1
Using hands, swirl to remove
excess starch, then drain, leaving
potatoes in colander.
2. Wipe bowl dry. Place one-
third of potatoes in center of a
dish towel or several layers of
paper towels. Gather towel ends
together and twist tightly to
squeeze out as much moisture
as possible. Transfer potatoes
to now-empty bowl and repeat
process with remaining potatoes
in 2 batches. Sprinkle cornstarch,
¾ teaspoon of the salt and ¹⁄8
teaspoon of the pepper over
potatoes. Using hands or fork, toss
ingredients together until well
blended.
3. Melt 2½ tablespoons of the
butter in 12-inch nonstick skillet
over medium heat. Add potato
mixture and spread into even lay-
er. Cover and cook for 6 minutes.
Uncover and, using spatula, gently
press potatoes down to form
round cake. Cook, occasionally
pressing on potatoes to shape
into uniform round cake, until
bottom is deep golden brown, 8
to 10 minutes.
4. Shake skillet to loosen roesti
and slide onto large plate. Add
2½ tablespoons butter to skillet
and swirl to coat. Invert roesti
TUESDAY, OCTOBER 12, 2021
onto second plate and slide roesti,
browned side up, back into skillet.
Cook, occasionally pressing down
on roesti, until bottom is well
browned, 8 to 10 minutes. Transfer
roesti to cutting board and let cool
slightly while making eggs. Wipe
skillet clean with paper towels.
5. Crack eggs into 2 small bowls,
4 eggs per bowl, and sprinkle with
remaining 1/4 teaspoon salt and
remaining 1/8 teaspoon pepper.
Heat oil in now-empty skillet over
medium heat until shimmering.
Add remaining 1 tablespoon but-
ter to skillet and quickly swirl to
coat skillet. Working quickly, pour
1 bowl of eggs in 1 side of pan and
second bowl of eggs in other side.
Cover and cook for 2 minutes.
6. Remove skillet from heat
and let sit, covered, about 2
minutes for runny yolks (white
around edge of yolk will be barely
opaque), about 3 minutes for soft
La Grande’s
What fungi!
By GRETCHEN McKAY
Pittsburgh Post-Gazette
PITTSBURGH — Kat
Lieder admits she used to
hate mushrooms because she
thought they were creepy.
When she dug in the
garden with her father as
a kid, something about the
fl eshy, spore-bearing fungi
gave her the willies.
“I thought they were only
associated with death and
dead things and decay,” she
says.
So even she was sur-
prised to fi nd herself on a
hilly, wooded trail near the
Lodge in North Park on a
recent Saturday morning,
rooting through fallen leaves
and scrutinizing dead logs
and mossy stumps in search
of mushrooms poking up
from the forest fl oor.
The University of Pitts-
burgh professor of global
studies was in fi ne company:
More than 100 new and vet-
eran foragers, divided into
small groups depending
on how hard and far they
wanted to hike, were on
trails throughout the park.
All had the same mission: to
gather, study and exchange
information about wild
mushrooms. The daylong
event also included lectures,
displays, a cooking demon-
stration and a grand feast
featuring more than a dozen
mushroom dishes.
It was all part of the 21st
annual Gary Lincoff Mush-
room Foray held Sept. 18 by
the Western Pennsylvania
Mushroom Club. Named for
national mycology expert
and local fungi fanatic Gary
Lincoff , it brings together
people of all ages, experi-
ence levels and interests for
a day of mushroom fun and
education.
Like so many events, last
year’s foray was canceled
because of the coronavirus.
So the crowd buzzed with
excitement during the early
morning welcome at Rose
Barn. A table inside held
waxed bags and empty egg
cartons for those who forgot
baskets for collecting.
Longtime member
Josh Doty, of McMurray,
but set yolks and about 4 minutes
for medium-set yolks. Slide eggs
onto roesti, sprinkle with Parme-
san cheese and season with salt to
taste. Cut into wedges and serve.
Per serving: 567 calories; 31
g fat; 17 g saturated fat; 423 mg
cholesterol; 21 g protein; 52 g
carbohydrate; 3 g sugar; 6 g fi ber;
1,008 mg sodium; 184 mg calcium
Recipe from “The Complete
One Pot” by America’s Test Kitchen
Certified Master Arborist
Upgraded certification striving
to deliver the best care
Starting a list for
Dormant Pruning
Season
M ICHAEL
Master Certified Tree Care
Planting • Pruning • Removal
M. Curtiss PN-7077A
541-786-8463
Gretchen McKay/Pittsburgh Post-Gazette-TNS
CCB# 200613
michaeltcurtiss@yahoo.com
Wild mushrooms and roasted butternut squash add fall fl avors to
this tart with a homemade cheddar crust.
Pennsylvania is an iden-
tifi er for the club. Like
many in the group, he got
into foraging 12 years
ago while photographing
them, “then had to learn
what I was taking pictures
of,” he says with a laugh.
He knows not just their
common monikers such as
maitaike, chicken of the
woods and black trumpets
but also their Latin names.
One mushroom his group
encounters again and again
is Russula. Found near
oak trees, they come in a
rainbow of colors and are
See, Fungi/Page B6
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for all types of foot and ankle problems.
Travis T. Hampton, D.P.M.
Foot and Ankle Surgeon
541-963-0265
888-843-9090
La Grande
1408 N Hall Street
www.GVfoot.com
Enterprise
601 Medical Parkway
Baker
3175 Pocahontas Rd.
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BAKER CITY LOCATIONS
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Baker City Herald
Dollar Tree
Black’s Distributing
Ryder Bros
VFW
Baker Elk’s Lodge
Main Event
Lefty’s Tap House
Baker City Fire Dept.
Haines Sell-Rite
Idle Hour
Salvation Army
114 Self-Help
Group Meetings
NARCOTICS ANONYMOUS
541-805-2229
neo-na.org
AL-ANON
Keep Coming Back Family Group
Mondays, 7 pm
at NKWest, 1208 Adams,
La Grande, OR
Hospice & Pallative Care, LLC
“Affirming life......every day, every time”
VOLUNTEER
doing what you love!
Volunteering is so rewarding
and a great way to contribute
to your community.
If you would like to volunteer
a little, a lot, or once in awhile,
go to www.gohospice.com
Drug Problem?
We can help!
Narcotics Anonymous
Phone: 541-805-2229
www.neo-na.org
CELEBRATE RECOVERY
Calvary Baptist Church
Third & Broadway
Baker City, OR
EVERY THURSDAY
6:15 - 8:00 PM
and fill out a volunteer application
If you need assistance contact:
Lori at 541.524.7688
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