Short Rib Osso Bucco with Smoked Gouda Grits and a Charred Poblano Demi Glace
(2) 8oz pc bone in short rib
1 cup red wine
1cup veal demi glace
1 charred poblano peeled and seeded
Salt and pepper
Recipe by Carrie Hirsch
Serves 8 as a soup course, 4 as a main course
8 medium carrots, peeled and sliced into
1/2” rounds 1/2 red or yellow onion, finely chopped
1 tablespoon butter
2 cups hot chicken or vegetable broth
2/3 cup half and half
Salt and pepper to taste
Simplicity in Italian cuisine is the sign of perfection.
The beautiful red color of the pears is perfect for the holidays. Brightened by the red wine and reminiscent of winter, it makes an elegant presentation.
Rustic flavor of this roasted chestnut soup pairs well with a festive salad course ov wintergreens
6 graham crackers, broken into pieces
¼ cup granulated sugar
4 tablespoons butter, melted
½ teaspoon butter (to coat spring form pan)
By Carrie Hirsch
Coming late to the farmer’s market is like coming late to the party - most of the guests have left, the ice sculpture has melted and only a few wilted hors d’oeuvres remain on the platters. If you want to get the best of the bounty, arrive early and bring a tote bag or a backpack to carry your finds, which leaves your hands free to sample! You don’t want to be the one tussling over the very last stalk of rhubarb and making a scene…it’s just that you needed it for your strawberry and rhubarb pie!
by Carrie Hirsch
A food allergy is an immune system response to a food that the body mistakenly believes is harmful. Once the immune system decides that a particular food is harmful, it creates specific antibodies to fight it. The next time the individual eats that food, the immune system releases massive amounts of chemicals, including histamine, to protect the body. These chemicals trigger allergic symptoms that can affect the respiratory system, gastrointestinal tract, skin, and/or cardiovascular system. Some reactions can be deadly.