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The brussel sprouts have produced very well this season but as the season has come to a close I notice that the leaves atop as well as down the stalk look so beautiful, I have not heard of eating these leaves but we love cabbage, collards, and the sprouts and would like to make something with these leaves. If anyone has tried them or knows of a receipe... or for that matter a reason not to eat them ....please let me know .....

Favorite fall weekend breakfast: Brussel sprout hash with bacon & potatoes and a poached egg sitting on top. Outrageous!

Two of my favorites:

Sliced Brussels Saute'
Onions, Shiitake Mushrooms, and Brussels Sprouts Julienned and sauteed in Butter

And

Crispy Roast Brussels Sprouts:
Trim and Halve sprouts. Coat in Olive Oil, Salt, and Pepper. Arrange face down on baking sheet. Bake at 350 till Sprouts begin to brown. Eat as a side dish... or pop 'em like popcorn!

I had the best brussel sprouts I've ever had in my entire life recently at the new DBGB in NYC. They were far from healthy though but full on flavor.

I remember the first time I had brussels sprouts. My aunt made them and I think she just boiled them and then tossed with butter and salt. She wasnt much of a cook. I dont remember anything else she ever cooked except the sickly sweet sweet potato casserole she made every year. But anyway I was hooked from the first bite. I looked over at my dad and said "why dont we ever have these?" he looked so confused!

Now my fiance is simply addicted to them. I wanted to try and grow some. But I think I planted the seeds too late. Oh well. Now that they're in season, we'll probably be eating them all the time. Our favorite way is set in a pan with olive oil cut side down. We pour a little water in the pan and cover it until the water is gone, much like you would cook potstickers. We finish them with a little balsamic and parmesan or romano.

Another way I like to prepare them is in a green bean casserole. I just substitute quartered brussels sprouts for half of the green beans. Delish.

I on the other hand grew up w/a New England cook of a mother who cooked Brussel Sprouts until they were yellow, told us they were good for us and made us eat them, they were bitter, hard and I grew up really disliking them.

Then I bought a stalk a couple of years ago at my local farmer's market,because it looked so funny and I was intrigued. I went home, cut them off and cooked them that night and fell in love with them, they were a totally different vegetable. I parboiled them, shocked them and sauteed them, added some bacon, They were incredibly sweet, almost sugary and soft.

I have some sitting in a bag in my kitchen now, and will try Dan Barber's recipe with the balsamic glaze, sounds yummy!!!!

I am from Sparta,TN. Like most of the South, we called everything "coke" as a generic term, but there was another, even more common term. All soda pops were called "cold drinks" -pronounced "co'dranks." This referred only to soda pop, not to juices or any other, well, cold drinks. I've since lived in South Florida and New York City, where it was "soda," and Illinois, where it is "pop." I usually call it soda, but can never bring myself to call it pop; when I was a kid, everyone made vicious fun of anyone who said "pop" because it marked them as a Yankee (in our eyes- for some reason there was not such a stigma on soda.)

I was lucky enough to scoop up a 1891 leather bound copy of the Imperial Cookbook (a monitor for the American Housewife in the Dining Room and Kitchen) The line drawing illustrations are gorgeous. Unusual chapters are include "Fish, Frog and Eels", "Dainty Breakfast Dishes, Toasts and Mushes,"and "Food for Invalids" As with most books of this era, and mentioned above, there are sections about general housekeeping and instructions for Laundry, Dyeing Fabric, Nursery Care, Dining Room protocol and making perfumes and toiletries.

I found it at a charity garage sale, wrapped in a shopping bag book cover, and paid a dollar!!. I have not yet made any recipes, but am eager to figure out what constitutes a teacup full, or a walnut sized portion of butter. I don't have a farina boiler, however.

The oldest cookbook I own is from the 1700's. I collect old cookbooks and housewives manuals and love to look through the junk books pile at tag sales in search of new ones.

I have my Grandmother's original Joy if Cooking with lots of her handwritten recipes on the end pages, including her amazing Burnt Sugar Cake recipe. It's dated 1931. I love it and it's my "go-to" cookbook for basics.

I think my oldest is "Tempting Kosher Dishes" which was put out by the Manischewitz company in 1930. Half of it is in Yiddish with English translations in the other half. It is also of the mostly non-measuring school of recipe writing, but there is one which I make every Pesach, the wine cake. Of course Mansichewitz would have a wine cake, which uses 1 cup of it! It uses walnuts and egg whites...and it is a real hit here. My high school friend's mother used to make it. I think it was the only thing she could make! On the back of the recipe card she gave me was its source. I finally found this little book at Bonnie Slotnick's cookbook store on W.10th St. in the West Village (NYC). Bonnie has collected what seems like thousands of old cookbooks and as I thought, she was the only one who had my little culinary gem. It wasn't the same price as it was in 1930, but well worth the money. If you are looking for something rare and/or unusual, go to www.bonnieslotnickcookbooks.com and try your luck. The shop is fun to visit but you have to call to find out when she's there. She's a fun person with a passion for her trade.
The other oldie I have is the Betty Crocker 1957 Boys and Girls cookbook. I'm saving it for my potential gandchildren, but I still like to look at it from time to time. Brings back nice memories....I began to use it in 1964.
One more thing: Jane and Michael Stern wrote a cookbook in 1984 called "Square Meals." It is really more of a food history book with some very odd recipes-and some good ones too-from the 1920's until the suburban boom of the 1960's. They credit the cookbooks they used for your further research. I got that one in an antique store! Makes me feel like an antique at the old age of 52....
anyway...this is a great thread.

Try The Keen Edge. They do very good work. They picked up from my doorman and delivered that evening and the price was very reasonable. You can make an appointment by email. thekeenedge@gmail.com

I remember my Aunt Margie cooking authentic rouladen beef rolls, tied German-neatly with strings; she called them pigs in a blanket and taught me to make them when I was a teenager.
For dessert she made sheets of big, I mean big, puffy fresh oven-baked custard -filled German creampuffs. For the ever-present cookie jar, there were always thin gingerbread cookies and the slenderest imaginable lemon sugar cookies, melt- in -your- mouth delicious. How I miss that woman~ I also remember foods we ate that my mom called depression food. Cheap, but filling concoctions which every so often I still cling to as comfort food. One really unhealthy one may bring a memory to some of you "ration-card" war babies (like me). In place of cake or bakery goods, after dinner or at breakfast, we were allowed real butter spread ona slice of bread with a light sprinkle of sugar. My granma would ask, "a bit of sugar bread for you, dearie?" Mmmm...We loved it then, along with milk in our tea, the taste of pure butter was a luxury to savor, and milk added to tea was for "special" occasions only. That was during the war, mid forties, at the time when even little tots joined in to help to smash the aluminum cans flat, recycling for the war effort. Another comfort food "penny saver" was Muellers elbow macaroni, cooked a bit "al dente", slathered with Campbell's tomato soup straight out of the can and heated with a smidge of milk, but served with a dollop of that precious rationed butter, salt and pepper. To this day I consider that a treat when I feel a bit low. Crazy connections foods make to the psyche! Please share other "hard times" foods that you may remember, especially from "ration" days of the forties.