I have a small collection of limited edition hand-printed and bound books by my friend Bobby. Each of them focuses on a different vegetable, with recipes by different friends. The artwork alone makes these little books stand out. Look for upcoming posts of recipes from these adorable little books.
Susie’s Brussels Mash
2 pounds Brussels sprouts
3 cloves of garlic
1/2 pound of pancetta or other thick bacon, roughly diced
Salt & pepper
Slice Brussels sprouts as thinly as possible. Over medium / high heat melt butter and saute garlic and Pancetta for about a minute. Then add sprouts. Do not overload pan. Saute until well browned (4-5 minutes), add salt and pepper and 2 tablespoons of Champagne vinegar. Allow the vinegar to cook off for about another minute. Taste. Done? Eat!