Welcome!

Hi everyone! This is an experiment in an effort to create an heirloom cookbook. The premise would be for everyone to submit a few of their favorite recipes and these will then be compiled into a cookbook for everyone to enjoy. These can be newly discovered recipes or those old favorites you just can't live without. Additionally if you're so inclined you can post a picture of said recipe(or the chef!). Just snap a picture of it the next time you happen to make it. (Not required of course but it'll make for a visually interesting book.)
Feel free to post any other culinary experiences as well and have fun with it!

-Erich

Braised Brussel Sprouts

Braised Brussel Sprouts

This one I learned from Shannon and is often a crowd favorite. It's like brussel sprouts for people who think they don't like brussel sprouts. Having rarely had brussel sprouts growing up, I can't seem to get enough of them as an adult.

1 lb. fresh brussel sprouts w/ root trimmed and cut in half.
4 tbsp. butter
Kosher salt
1/2 c. water

Melt 2 tbsp. butter in skillet over medium/high heat.
Add brussel sprouts and saute in butter for 5 min. tossing to prevent burning. Just enough to get some browning on some of the faces.
Reduce heat to medium/low and add 1/4 c. water and cover letting the sprouts steam and cook until; crunchy tender.
Add remaining butter and 1/2 tspn. salt.
If sprouts need additional steaming and a little more water and cover.
Cooked sprouts should be bright green and tender. Serve and enjoy!