Culinary Arts

Cooking For Your Pantry: Alice’s Staples

Alice Waters

Lesson time 30:07 min

Alice’s distinctive pantry also includes items she mixes and makes herself to use throughout the week. Learn how to make Alice’s pantry staples including Quick Pickles, Sautéed Greens, and Oat Pancakes.

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Alice Waters
Teaches The Art of Home Cooking
In 16+ lessons, learn to cook beautiful, seasonal meals at home from the James Beard Award-winning founder of Chez Panisse.
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Preview

ALICE WATERS: Alongside high-quality staples from the market, I also like to make things for the pantry myself. You can quickly pickle the last bits of vegetables from the market that week. They taste delicious with grilled cheese or smoked fish. Wholesome pancake batter can be kept in the fridge up to a week. And I almost always have brown rice and sauteed greens available to use throughout the week. Fanny and I are going to make a very simple quick pickle with the vegetables that we found at the farmer's market yesterday. It's a basic brine. It's got beautiful thyme, and bay, garlic, coriander, clove, and hot pepper in it. - This is something you can do inside 15 minutes, you know-- - And you can keep it for a month in the refrigerator. So it's just kind of always, always ready when you need it. - Perfect for that grilled cheese you love to have for lunch. - It's made with a pickling brine. It has some sugar in it. So why don't you make the brine? And I'll cut the vegetables. - I will. All right. I'm gonna measure out a cup and 3/4 of water. - And I'm going to just cut up this cauliflower, taking the bottom off first. And just cutting around because I wanna keep these little florets. I like to keep them uniform in size so that they cook evenly. FANNY: Mom, I'm using a champagne vinegar. Is there a reason why we use champagne instead of, say, like a red wine vinegar? ALICE WATERS: It's more neutral than the red wine vinegar. It's one of those things in the brine that you're just trying to marry it so that it doesn't fall either too sour or too sweet. FANNY: But then, when it comes to the spicing, you really can be a little bit more informal and spontaneous with your measurements. I mean, you can use a little pinch of chili and maybe a couple tablespoons of the coriander seeds. Clove are strong, so I usually use just two, maybe three. But when it comes to the herbs too, just a little handful or a few leaves. And this is bay, and that was thyme. Four cloves of garlic for this recipe, which I'll peel and halve and add to the brine as well. ALICE WATERS: And these fresh vegetables are so sweet in the winter. They really have a great taste. But I'll cut up a few carrots. And, again, what's important is that they, that they are cut approximately to the same size so that they cook evenly. There are amazing colors of carrots. The heritage seeds have produced carrots that are red red, carrots that are purple, carrots that are white, these yellow ones. I'm just seeing today that these are a sort of almost like orange color, peach colored. FANNY: They also have really different tastes, right? Like I find that some of the orange ones are sweeter, or the purple ones are earthier, you know. But that's some of the excitement in tasting them. ALICE WATERS: I like this shape, but they could be really any shape. They could be long sticks. They could be round. - So this is just beginning to come to simmering here. So...


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.

I love the mystical warmth that Alice bring to the class and table, so comforting and nourshing

Nice course,but a little short of recipes. Teaching style is very comfortable to listen to.

Alice is such a soulful woman and cook. Love the way she interacts with food. And her advice goes beyond any recipe: I know understand cooking is a way of living.

I waited a long time for this course. I have taken the other Masterclass cooking units. I had stopped cooking for many years. After taking this class I now have a new understanding of the slow movement and spark to start again. Thank you.


Comments

Sally B.

I am loving this course so far but I wish Alice took more of the front seat driver position in teaching the course over her daughter.

Tom Applegate

You are using fresh bay leaves. I found they taste very different than the dried. Please elaborate!

Carrie S.

Id like to can the pickles using the brine in the video. Is this recipe safe for canning? Do I need to modify it in any way?

joanna D.

This has been the most romantic of all the classes I have done so far. I can imagine being in the kitchen and cooking inspirationally from the market and the garden. Of course, I am not a cook and most of the time I live in a place where markets are few and we have no garden but I can dream of the days when I can take these lessons and make them my own because I have taken them to heart.

Graeme R.

I just love this food! Alice Waters is so inspiring yet simple and unpretentious. Wahoo!

Simone M.

I must agree with Martin, the baby grand feels home to me and I relate with the closeness of mother and daughter. I am learning so much from these lovely ladies; good, healthy cooking doesn’t have to be complicated.

Martin

I so much like the relaxed atmosphere of this class and the constant reminder that just a few high quality ingredients and a stunningly simple way of preparing food can make an incredibly tasteful and healthy meal. This feels like home. Like being a child again, sitting at grannies old wooden table for a hearty lunch. Especially, I am deeply touched by the easy interaction between mother and daughter. Heart warming. I feel grateful for this inspiration. Couldn't get any better!? But it does! On top of it all: the grand piano with the open lid in the background – ready to be played!

John G.

What amazing ladies, bringing the divine art of cooking to ordinary people like myself. Grateful.

Tammera M.

Question: In the ricotta recipe, it calls to scoop cheese curds into muslin lined sieve, and then stir in salt. Are we stirring salt into the curds or the reserved liquid?

David C.

Can someone tell me why they took the vegetables out of the pot, into a bowl, then poured the brining liquid into the bowl ( Basically just transferring all the ingredients into the bowl), just to put it all into a Masson Jar. It seems like they could have just transferred it all into the Masson Jar to begin with. I just want to make sure that I am not missing something.