My name is Chester, I live on the border of North Dakota and Minnesota. I am a "foodie." I travel quite a bit and love experiencing new food. I also co-own a local restaurant where I live.

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Reblogged from thebearsupthere  6 notes
Tonight’s Dinner!
My first official dinner in my new place.  I stopped by an Italian import grocers called DeLuca’s that all makes quite a bit of their own food, we’re limited to what we can cross the border with so any time we’ve ever gone in there we didn’t purchase very much.  Since I can now consume it here, I decided to go all out.Cannelloni,  Olives, Buffalo Mozzarella, Marinated Mushrooms, Sun-dried Tomato, Artichoke, Custard Napoleon, Red Creme Soda

Tonight’s Dinner!


My first official dinner in my new place.  I stopped by an Italian import grocers called DeLuca’s that all makes quite a bit of their own food, we’re limited to what we can cross the border with so any time we’ve ever gone in there we didn’t purchase very much.  Since I can now consume it here, I decided to go all out.

Cannelloni,  Olives, Buffalo Mozzarella, Marinated Mushrooms, Sun-dried Tomato, Artichoke, Custard Napoleon, Red Creme Soda

Cantharellus on Flickr.Via Flickr:
The best known species of this genus is the golden chanterelle, which is orange or yellow, meaty and funnel-shaped. On the lower surface, underneath the smooth cap, it has gill-like ridges that run almost all the way down its stipe, which tapers down seamlessly from the cap. It has a fruity smell and a mildly peppery taste, and is considered an excellent food mushroom. The European girolle, a variant of C. cibarius, has a thicker stalk and stronger flavor.

Cantharellus on Flickr.

Via Flickr:
The best known species of this genus is the golden chanterelle, which is orange or yellow, meaty and funnel-shaped. On the lower surface, underneath the smooth cap, it has gill-like ridges that run almost all the way down its stipe, which tapers down seamlessly from the cap. It has a fruity smell and a mildly peppery taste, and is considered an excellent food mushroom. The European girolle, a variant of C. cibarius, has a thicker stalk and stronger flavor.

polenta and mushroom ragu with a poached egg and toasted breadcrumbs by andy pucko on Flickr.Via Flickr:
When I saw the portobello mushrooms at the co-op, I thought of using one for a recipe demonstrated in this charming youtube video (Food 52 recipe here) for polenta topped with a mushroom ragu and a poached egg. The toasted bread crumbs are a surprisingly important textural element, so don’t omit them!  Though the recipe calls for garlic I simply browned them in butter and tossed them with parsley. I also used a roma tomato I wanted to use up in the ragu, and finished that with a little cream. The polenta I also made the way I prefer it- by sweating some chopped shallots and chopped parsley, toasting the cornmeal in the mixure, and then adding the water. The recipe called for milk or ricotta- I just used some goat cheese, also from the co-op.

polenta and mushroom ragu with a poached egg and toasted breadcrumbs by andy pucko on Flickr.

Via Flickr:
When I saw the portobello mushrooms at the co-op, I thought of using one for a recipe demonstrated in this charming youtube video (Food 52 recipe here) for polenta topped with a mushroom ragu and a poached egg. The toasted bread crumbs are a surprisingly important textural element, so don’t omit them! Though the recipe calls for garlic I simply browned them in butter and tossed them with parsley. I also used a roma tomato I wanted to use up in the ragu, and finished that with a little cream. The polenta I also made the way I prefer it- by sweating some chopped shallots and chopped parsley, toasting the cornmeal in the mixure, and then adding the water. The recipe called for milk or ricotta- I just used some goat cheese, also from the co-op.

Reblogged from cubgrub  348 notes
yackattack:

Spicy Mushroom Tacos with Soft Eggplant Shells, Pico De Gallo & Hot Cheese Sauce!
I was inspired by Daiya’s Summer Cookout Recipe Contest to try an even healthier way to make tacos, and also incorporate their delicious cheese shreds into the recipe. This dish has a few different components, but when they come together the difference in textures creates quite the party in your mouth. Fresh pico de gallo gives a nice crunch to the moist mushroom filling, and the cheddar sauce offers a hot and creamy topper.
This recipe makes 8 small tacos
Eggplant Soft Shells
8 Round-Shaped 1/4” Slices of Eggplant
2 1/2 Cups Water
1/4 Cup Braggs Liquid Aminos (or soy sauce)
Preparation:
-Take eggplants medallions and place them in a resealable bag or container. Mix together water and Liquid Aminos and pour over eggplant, marinate overnight. The next day, take them out of the liquid and place them on the grill for roughly 5-10 minutes on each side so that they reduce in size and dry out but are not crispy or burnt.

Pico De Gallo
1 Large Tomato
1 Small White Onion
1/4 Cup Fresh Cilantro, minced
Juice of Half a Lime
Preparation:
-Mix all ingredients in a bowl, prior to cooking the mushrooms and cheese sauce, and leave in refrigerator so that it’s flavors meld together a bit.

Mushroom Filling
4 1/2 Cup Mushrooms, Roughly Chopped
1/4 Cup White Onion, Diced
1 Tbsp. Olive Oil
1 1/2 tsp. Chili Powder
1 1/2 tsp. Cumin
1/2 tsp. Paprika
1/4 tsp. Dried Oregano
Pinch of Cayenne
Preparation:
-Heat Olive oil in a sauce pan, over medium heat. Place onions in pan and saute until clear, roughly 3-5 minutes; add in the rest of the ingredients, stir until the spices are evenly distributed. Cook mushroom mix until mushrooms are smaller in size and a little limp.

Spicy Queso
A Heaping 1/2 Cup of Daiya Cheddar Shreds
2-3 Tbsp. Pickled Jalapeño Juice or 2 Tbsp. Pickled Jalapeños
Preparation:
-Place both ingredients in a small pot over medium heat, stir together every couple of minutes until it is a smooth cheese sauce and no longer chunky.
Assembly: Place mushroom mix on top of the eggplant “shells”, top with pico de gallo and cheese sauce, maybe add in some lettuce and avocado and voilá!

yackattack:

Spicy Mushroom Tacos with Soft Eggplant Shells, Pico De Gallo & Hot Cheese Sauce!

I was inspired by Daiya’s Summer Cookout Recipe Contest to try an even healthier way to make tacos, and also incorporate their delicious cheese shreds into the recipe. This dish has a few different components, but when they come together the difference in textures creates quite the party in your mouth. Fresh pico de gallo gives a nice crunch to the moist mushroom filling, and the cheddar sauce offers a hot and creamy topper.

This recipe makes 8 small tacos

Eggplant Soft Shells

  • 8 Round-Shaped 1/4” Slices of Eggplant
  • 2 1/2 Cups Water
  • 1/4 Cup Braggs Liquid Aminos (or soy sauce)

Preparation:

-Take eggplants medallions and place them in a resealable bag or container. Mix together water and Liquid Aminos and pour over eggplant, marinate overnight. The next day, take them out of the liquid and place them on the grill for roughly 5-10 minutes on each side so that they reduce in size and dry out but are not crispy or burnt.

Eggplant Grilling

Pico De Gallo

  • 1 Large Tomato
  • 1 Small White Onion
  • 1/4 Cup Fresh Cilantro, minced
  • Juice of Half a Lime

Preparation:

-Mix all ingredients in a bowl, prior to cooking the mushrooms and cheese sauce, and leave in refrigerator so that it’s flavors meld together a bit.

Pico de Gallo

Mushroom Filling

  • 4 1/2 Cup Mushrooms, Roughly Chopped
  • 1/4 Cup White Onion, Diced
  • 1 Tbsp. Olive Oil
  • 1 1/2 tsp. Chili Powder
  • 1 1/2 tsp. Cumin
  • 1/2 tsp. Paprika
  • 1/4 tsp. Dried Oregano
  • Pinch of Cayenne

Preparation:

-Heat Olive oil in a sauce pan, over medium heat. Place onions in pan and saute until clear, roughly 3-5 minutes; add in the rest of the ingredients, stir until the spices are evenly distributed. Cook mushroom mix until mushrooms are smaller in size and a little limp.

Mushroom Filling

Spicy Queso

  • A Heaping 1/2 Cup of Daiya Cheddar Shreds
  • 2-3 Tbsp. Pickled Jalapeño Juice or 2 Tbsp. Pickled Jalapeños

Preparation:

-Place both ingredients in a small pot over medium heat, stir together every couple of minutes until it is a smooth cheese sauce and no longer chunky.

Assembly: Place mushroom mix on top of the eggplant “shells”, top with pico de gallo and cheese sauce, maybe add in some lettuce and avocado and voilá!

Assembled Taco

Portobello Mushroom Bisque @ Napa Rose Restaurant on Flickr.Portobello Mushroom Bisque “Cappuccino” with Brandied Thyme “Froth.” (via Foodspotting)

Portobello Mushroom Bisque @ Napa Rose Restaurant on Flickr.

Portobello Mushroom Bisque “Cappuccino” with Brandied Thyme “Froth.” (via Foodspotting)