Later, I made eggplant in a mix of mirin, soy, and ginger. After that, I tried leeks barigoule, an Acheson riff on a classic Provençal dish usually made by braising artichokes. I also tried an acorn squash dish with pumpkin seeds, chocolate, and queso fresco, something that Acheson classifies as “wackier than it is.” I tried the latter on family dinner night, getting my niece and nephew to grate the chocolate over the squash, and it got thumbs up from everyone at the table.
I was getting into a groove with the book, and while the recipes were sometimes a bit cheffy, they also tended to be profoundly good, leaving me both wanting more and thinking about the food I’d made for days. They’re also classic sous vide, often starting with slow, precise cooking in the bag, followed by a quick sear on the stove or under the broiler for