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Here on the Monterey Peninsula, good seafood is easy to come by. When crab season starts in November, my thoughts turn to cioppino, a rich, tomato-based fisherman’s stew with origins in the San Francisco area. Recently, Pete and Suzette came down for a visit and we fired up the SousVide Supreme to give this recipe a try. It worked perfectly. Best of all, not an ounce of the sweet liquid given up by the shellfish was lost, thanks to the sous vide technique. I was born and raised in Southern California and lived in the Southwest for many decades, so I’m partial to Mexican and Southwestern cuisine. For me, pork, garlic, chiles (both fresh and dried), and ground spices combine to create something divine. Our Green Chile Pork made conventionally is quite a production. The pork is braised, a pound of bacon rendered, onions sautéed in the rendered fat, the fresh chiles roasted on the barbeque, and the fresh tomatillos and garlic roasted in the oven.
Osso Buco, which means “hole of bone” or “hollowed bone” in Italian, is a renowned and revered Piedmontese dish generally prepared with veal shanks. The shank bone has a large and delicious marrow, which melts out during cooking. Shanks need a long, slow braise to bring out their flavor and tender texture. What could be more fitting than the sous vide technique? Whenever I want crème fraîche, I plan an hour-long trek to Whole Foods or Trader Joe’s, as none of the mainstream grocery stores in my area stock this versatile item. Since crème fraîche is also expensive to buy and highly perishable, I decided to try making it in my SousVide Supreme. Years ago I made crème fraîche at my restaurants, a process that required 24 to 48 hours and a reliable room temperature. I figured the water oven would speed up the time required to get the cream to set. Sure enough, I had a smooth, tangy crème fraîche in just 8 hours. Really easy and much less costly than the purchased product! 
Low and slow cooking develops the complexity of flavors and tender texture of this wonderful cold-weather dish. Although they share some ingredients, beef ragu is a far cry from the typical “American” marinara sauce.
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In this fast and easy preparation, tender white fish is wrapped with flavorful Spanish jamón or prosciutto and served with a sweet and mildly spicy Spanish pepper sauce.
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 Video: No Need for Vacuum |
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