From Alice Waters's MasterClass

A Vegetable Lunch: Roasted, Steamed, and Raw

Alice walks you through her process of planning an India-inspired lunch based on the ingredients in her shopping basket. Learn how to prepare vegetables three ways, and reach into your pantry to round out the meal.

Topics include: Timing Your Cooking • Roast for Intense Flavors • Steam for Delicate Flavors • A Raw Salad: Marrying Texture and Flavor • An Everyday Sauce: Yogurt Raita • Plate and Serve Lunch

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Alice walks you through her process of planning an India-inspired lunch based on the ingredients in her shopping basket. Learn how to prepare vegetables three ways, and reach into your pantry to round out the meal.

Topics include: Timing Your Cooking • Roast for Intense Flavors • Steam for Delicate Flavors • A Raw Salad: Marrying Texture and Flavor • An Everyday Sauce: Yogurt Raita • Plate and Serve Lunch

Alice Waters

Teaches The Art of Home Cooking

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ALICE WATERS: Simplicity, as in this lunch menu, is incredibly valuable. It doesn't mean you haven't thought something through. In fact, it's the reverse. You've thought it through so well that you can just do it simply. I decided I'm going to make a little lunch with all of these ingredients here. And I'm trying to really think about timing. What do I need to do right at the last minute? And what do I need to do ahead of time? I'm thinking of roasting the squash with some of this kaffir lime leaves from my garden. I'll just chop them up and put them in with the squash. While the squash is cooking, I'm going to make a carrot salad with cumin. That's perfect for the timing. And then I'm going to make a little raita, so that we all go with it all of these vegetables that I'm cooking. And I'm going to warm up the rice, add some coriander that I already chopped. And the very last thing I'm going to do is steam the turnips. When you roast something, it intensifies the flavor. And really, any vegetable, it's pretty much wonderful roasted in the oven, just with a little olive oil and some salt. And squash, it's exceptional. I'm going to take off the ends, and I'm going to peel it a little bit, but not too much. I love the kind of look of the whole vegetable after it's cooked. So I'm going to leave a little bit of the skin on there. And again, all scraps in my compost. What I'm going to do is cut this in half and cut it this way so that I don't endanger myself. And then I'm going to bring my compost over here and take out the seeds. [SCRAPING] And now I'm going to cut these [CHOPPING] in very even pieces. That's what's important, so that they all cook at the same time. If you cut them too thinly, they won't have the really beautiful, soft part in the center. And I'm just going to cut up a little bit of this, because I want it to release its oils. And I'm not being very careful about it, because I'm going to take them out before I put the squash on the plate. OK. Now I'm going to put the squash in the bowl and season it. I think I'll put these kaffir limes in the bowl too, leaves. Pour a little olive oil over, some salt, a little bit more. Toss them. And then I'm going to lay them out on the baking pan. Maybe a little bit of red pepper flakes too. Then I'm going to put them in a very hot oven-- it's about 400 degrees. And they'll take, oh, I'd say, maybe 20 or 25 minutes to cook. It's amazing what happens to vegetables when they're simply roasted with olive oil and salt. Even the oddest vegetable that you could possibly imagine-- like kohlrabi-- is transformed when you cut it and roast it. The reasons that I wanted to steam them is that this time of year, they are incredibly sweet. These are new turnips, they aren't the turnips that have been stored during the winter. And I would think about it very different. I might roast the turnips at another time. Now these here are a little bit bigger t...

Farm-to-table cooking

Alice Waters started America’s farm-to-table revolution. When she founded the iconic restaurant Chez Panisse, her local, organic ingredients sparked a movement and earned her the James Beard Award for Outstanding Chef. In her first-ever online cooking class, Alice opens the doors of her home kitchen to teach you how to pick seasonal ingredients, create healthy and beautiful meals, and change your life by changing the food you make at home.

Reviews

4.7
Students give MasterClass an average rating of 4.7 out of 5 stars.

Alice Waters is a wonderful instructor. I enjoyed her daughter, Fannie too. They have inspired me. I am now shopping at the farmer's markets and enjoying the freshest vegetables. Unfortunately don't think I will be cooking over an open fire, but will incorporate her other ideas in my cooking.

Wonderful! I'm so inspired to look for farmer's markets and cook fresh food in a simple way.

I own most of Waters' cookbooks or have read them at the very least. I loved seeing her actually prepare some of the dishes that I have used and explain her philosophy of food and its place in today's world. Alice Waters exemplifies cooking as an art form.

I learnt how easy it is to fall in love with cooking , to trust your taste,. Her style of teaching oozes with her fondness for everything she does, very inspiring and practical :)

Comments

Paulína S.

loved it :) you do not need meat every single day! (tho i am passionate about a good steak) Veggies are amazing and i'm gonna definitelly go for this :) afraid that my boyfriend will not be that happy :D

A fellow student

Want to try roasting with herbs now - never thought about that for some reason! Also these recipes are so simple so far, it seems you just need some basics and you're good to go.

Dylan P.

I appreciated in the video how she focused on her thoughts about why she is cooking the way she is, showing us what she is doing but leaving measurements, temperatures etc to the cookbook / download

Manabu T.

Lovely, Alice said she would attach the recipe to make yoghurt. Where can we find it?

Dianna Z.

I love roasting vegetables. Never thought of some of these options for roasting though - now I'm curious about the flavor.

Simone M.

I loved this lesson. I've never imagined myself using the knife Alice used, but it looks so much more practical. Being a pescatarian, I love her choice of vegetables and I will be talking onboard her advice to roast more of them.

Rocio T.

I'm enjoying this as you have no idea. I know that for health I need to eat more vegetables but since I'm not their friend I don't know how to cook or pair them... this is the answer to my prayers, it seems.

Liza D.

I finally found the Kaffir Lime Leaves and proceeded to make this amazingly easy lunch. Every dish had an explosion of flavor! I'm looking forward to making this lunch for my friends and family. What a treat!

A fellow student

I love the carrot salad...so simple and it looks delicious. I wonder what knife Alice is using?

A fellow student

Lovely. I had never cut my squash this way before roasting -- I will be trying it with my acorn squash this week. Also - nice to see all veggies -- I have been having many meatless meals and I think I need to add a bit more variety at each meal - like this..