Recipes

From Milwaukee’s Beans and Barley comes their favorite:

Fresh Pear Coffee Cake

• ¾ C Butter, unsalted
• 1 ½ C Sugar
• 3 Eggs
• 1 ½ tsp Vanilla
• ¼ C Sour Cream
• ½ C Milk
• 3 Large Pears, peeled, large diced

• ¼ C + 1 T Light Brown Sugar, packed
• 2 T Flour
• ½ tsp Cinnamon
• 2 T Butter, unsalted, melted

Procedure

1. Set oven to bake at 350? F.
2. In a medium bowl, sift together dry ingredients.
3. In a separate large bowl, cream butter and sugar. Add eggs one at a time and then add vanilla and sour cream.
4. Alternately, add flour mixture and milk to batter. Fold in pears
5. Spread batter evenly into a greased 9x13” pan.
6. Prepare streusel topping by combining ingredients until crumbly. Top batter with streusel.
7. Bake for 35 minutes or until inserted knife comes out clean.
8. Enjoy!

Beans and Barley
1901 E. North Avenue
Milwaukee, WI 53202
Phone: 414-278-7878
Hours: M-Sa 9am-9pm
             Sun 9am-8pm

From farmer Greg Beccio, Freedom, California

Gourmet Heirloom Marinara Sauce

“The following recipe is a culmination of years of trial and error. While the effort is considerable, it’s well worth the trouble and expense.”

Ingredients

8 lbs heirloom tomatoes, dead ripe

2 large cipollini onions

1 bulb garlic, fresh

1 large bunch oregano

1 large bunch basil

1 pint Sungold cherry tomatoes

2 C cheap sherry

1 lb organic Oyster mushrooms

2 T salt

1 tsp baking soda

¼ C good olive oil

3 T high quality balsamic vinegar

1 bottle fine red wine

Procedure

“Any deviations will directly compromise the quality and outcome.”

1. Open the wine and let it breathe
2. Separate out 2 lbs of the firmest tomatoes, chop the rest so they fit in blender. Do not skin and do not strain. Puree. In a 12-quart Dutch oven add the 6 lbs of pureed tomatoes.
3. Taste the sherry. Taste again. Add 1 cup of the sherry to the blended tomatoes and heat to a boil, stirring constantly.
4. Coarsely chip the Cipollini onions. In a separate skillet, add enough olive oil to sautee the onions until caramelized. Stir in the sautéed onions to the tomato sauce.
5. Add at least one-eight cup of olive oil and balsamic vinegar to sauce.
6. Peel and very finely chop the large cloves of garlic and add to the sauce. Throw the small ones away—they’re far too much fuss.
7. Add salt to taste
8. Wash and dry oregano and basil. Finely chop oregano and add to sauce. Separate several sprigs of basil and set aside. Chop the rest—not too fine—and add to sauce.
9. Blend Sungold tomatoes and add to sauce. Keep stirring the sauce. Because heirloom tomatoes have a much higher percentage of water than most other tomatoes, it may take an hour or more to reduce the sauce to the thick consistency that marinara sauce should be. That’s okay; the intense concentration of tomato flavor is what it’s all about. Watery sauce is not acceptable.
10. About halfway though cooking down the sauce, slowly add baking soda. This process removes excess acidity that’s being concentrated in the sauce. Be careful—too quickly and the chemical reaction will cause a rapid boil-over.
11. Chop the Oyster mushrooms to a medium consistency and add to sauce.
12. Finally, chop the remaining tomatoes to a medium consistency and add to sauce. Cover and simmer for at least one hour, stirring occasionally.
13. Pour yourself a glass of wine, you deserve it! Just before serving with your favorite pasta, coarsely chop the remaining basil and sprinkle over the dish. Add a generous amount of reggiano parmesan and serve with wine.

A raw food dish with compliments from Chef Mehmet Ale of Cousin’s Incredible Vitality:

Zucchini Noodles Marinara
Serves 6

Ingredients
2 tomatoes, large, seeded & chopped
1 red bell pepper
1 C sun-dried tomatoes, soaked 2 hours in warm water, drained, and chopped
1 tsp agave nectar or other liquid sweetener (optional)
¼ C extra virgin olive oil
2 cloves garlic, crushed
¾ tsp sea salt, or “to taste”
A pinch of cayenne pepper
2 T fresh basil, minced
2 T fresh oregano, minced

6 medium zucchini, peeled and cut in 3” sections

Procedure

1. Process until chunky all the ingredients except the fresh herbs and zucchini.
2. Mix in fresh herbs.
3. Transform the zucchini into noodles using a vegetable peeler or spiral slicer.
4. Toss the zucchini noodles with enough marinara sauce to coat well and serve immediately
5. Serve with extra marinara sauce on the side.
   Optional:
   Add an additional dash of cayenne pepper, and add ¼ cup sliced kalamata olives to the
   finished sauce.

Cousin's Incredible IV
3038 W. Irving Park Rd.
Chicago, IL
773-478-6868
www.cousinsiv.com
HOURS:
11am - 2.30 p.m.
4.30 - 10 p.m.