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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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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.

Almost diametrically opposed to my fast-paced lifestyle but leaving me with yearning for standing barefoot in my grandmother's garden eating both peas and pods off the vine. Thank you!!

This is my first class taking in master class. I absolutely loved every bit of it. The narration of Alicia is so brilliantly done and yet simplicity which keep me engaged all through out with so much depth meaning skills. I was touched wiht The school yard project. Thank you so much !

Loved it! Even more videos of her making recipes would have been great.

Can't wait for the rest of the class! Love Alice's view of the beauty and honoring of food. Needs the lighting worked on a bit in some of your shots. Also the classes end abruptly without any conclusion, I feel left hanging. BTW where did class 6 go? It wasn't there. Still, this was really fun and I completely enjoyed it. Thanks Alice and Great courses!


Comments

MK K.

My daughter and I are watching these videos together and think they are exceptional. It is wonderful to see Alice and her daughter collaborating. Their love for each other is so apparent. Alice is a treasured American expert in organic cooking and has clearly raised a daughter who is smart, down-to-earth, and beautiful.

A fellow student

I thought her daughter was going to go away after those initial cameos but I guess she is here to stay. I will just grin and bear it but it gets only 3 stars because she is so pretentious.

Regina D.

I absolutely adore her in every way. I can't wait to visit her restaurant! What fun that would be. I don't live far only less than 2 hours and can't believe her thriving restaurant is so close by. I love watching her cook with excitement--it really helps me want to do the same.

A fellow student

I ABSOLUTELY LOVE baked garlic. It's so good and I suggest that when ever you are baking something (not sweet) in the oven, for example fish, meat, rice, etc, to always add some garlic cloves. It's super yummy.

Ken

Is there an advantage to chopping up garlic rather than using a garlic press?

Julie P.

I love the way that Fanny looks at her mom. You can tell she knows how lucky she is to have her.

ssbt@earthlink.net

What a treat to feel as if you have been invited into Alice Waters' kitchen, to have a discussion with her about her approach and beliefs toward preparing food. So natural, so authentic: it feels as if you are with her and Fanny in the kitchen and have been invited into the heart of her home and soul.

Robin

The video was wonderful, I love her pickles and stirfried greens, but the oat pancakes taste like baking soda:(

Karleen

Great! This really broadened my thinking about what "staples" can be. The instructions for preparing greens were simple but perfect, and the pickled vegetables were very good. I found the oat cakes a bit salty, and will cut it down to 1/4 ts salt next time I make them.

A fellow student

I was truly inspired by Alice. I enjoyed every bit of her class and I will certainly follow much of her advice. What a beautiful way to describe and enjoy cooking.