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Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Record your recipes and experiments — organized cooking journal
Piping set for pastry, choux, cream decorating
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Heat the grape seed oil in a large skillet or Dutch oven over medium-high heat. Toss in the Brussels sprouts and shallots; saute, stirring occasionally until the sprouts are browned in some spots; about 5 minutes. Pour in the heavy cream, season with salt and pepper to taste, stirring to mix then cover. Reduce the heat to low and simmer, stirring occasionally until the sprouts are tender enough to pierce easily with a tip of a paring knife, approximately 30-35 minutes. Stir in the balsamic vinegar. Taste and add more salt and vinegar if needed. Simmer, uncovered for 1-2 minutes to allow the flavors to mingle. Be careful not to boil the mixture once you've added the heavy cream! Serve immediately.