Julia Child: Cooking With Master Chefs

ALICE WATERS STARTED A REVOLUTION IN 1971.

BUT LIKE ALICE HERSELF, IT WAS A GENTLE, QUIET UPRISING.

WHEN SHE OPENED HER NOW LEGENDARY RESTAURANT, CHEZ PANISSE IN BERKELEY ACROSS THE BAY FROM SAN FRANCISCO, SHE'D ALREADY MADE A COMMITMENT TO SERVE ONLY THE FINEST AND FRESHEST OF INGREDIENTS.

OF COURSE, THIS IS ONLY POSSIBLE WHEN FINE SEASONABLE PRODUCE IS AVAILABLE.

AND WITH ALICE AT THE FOREFRONT, AN INCREASING NUMBER OF CHEFS AROUND THE COUNTRY HAVE BEEN ENCOURAGING A NETWORK OF FARMERS, RANCHERS AND FISHERMEN TO PROVIDE THEM WITH THE BEST.

HER PHILOSOPHY WAS SIMPLE: IF THERE'S A REAL DEMAND, THEN THE FARMERS WILL PLANT IT, AND IF WE ASK FOR IT OFTEN ENOUGH, WE'LL GET IT.

IT'S NOT SURPRISING THAT ALICE WATERS SHOULD TEACH A NATION HOW TO EAT SINCE TEACHING HAS BEEN HER LIFE.

AFTER GRADUATING FROM THE UNIVERSITY OF CALIFORNIA AT BERKELEY, SHE SPENT TIME IN LONDON, TRAINING AT THE ORIGINAL MONTESSORI SCHOOL, AND THEN SHE TRAVELED TO FRANCE WHERE SHE FELL IN LOVE WITH THE COUNTRY, THE PEOPLE AND THE FOOD.

RETURNING TO BERKELEY TO FINISH HER STUDIES, SHE BEGAN COOKING FRENCH DINNERS AT HOME FOR FRIENDS.

SOON FRIENDS BEGAN BRINGING FRIENDS AND FRIENDS OF FRIENDS AND ALICE FOUND SHE HAD TO CHARGE FOR HER MEALS.

THUS LITERALLY AND GRADUALLY BEGAN CHEZ PANISSE.

ALICE WATERS HAS BECOME A BENIGN LEGEND, AN ICON.

AND I THINK WE'RE FORTUNATE INDEED THAT SHE'S CONSENTED TO BE WITH US ON OUR MASTER CHEF SERIES TO SHARE SOME OF HER THOUGHTS, AND FEELINGS AND HER TECHNIQUES WITH FOOD.

BEFORE I JOINED HER IN HER HOME KITCHEN, ALICE TOOK ME SHOPPING AT HER FAVORITE LOCAL MARKET WHERE SHE SAID, "WE'LL LET THE VEGETABLES LEAD US AROUND."

WITH BEAUTIFUL FRESH PRODUCE, A PRESENTATION CAN BE AS SIMPLE AS THIS FRAGRANT FENNEL SALAD SHE'S ABOUT TO SHOW US WITH IT'S FRESH MUSHROOMS, AROMATIC PARMIGIANO REGGIANO CHEESE, AND FRUITY OLIVE OIL.

WHAT ARE YOU GOING TO DO WITH THIS FENNEL TODAY?

WELL THIS IS A WONDERFUL WINTER VEGETABLE, IT'S REALLY MY FAVORITE AND WE'RE GOING TO MAKE A FENNEL SALAD BY SLICING THE FENNEL VERY THINLY, I THINK THAT SLICING IT THAT WAY GIVES A WHOLE DIFFERENT TEXTURE TO A SALAD.

AND IT MAKES A DIFFERENT TASTE.

THIS IS SO YOUNG AND TENDER BUT MOSTLY IN THE MARKET WE GET GREAT BIG ONES...

IT DOESN'T REALLY MATTER SO MUCH WITH FENNEL.

I THINK YOU CAN USE IT AT ALL DIFFERENT STAGES.

IT'S JUST THAT WHEN IT GETS VERY BIG THERE'S A KIND OF A CORE IN THE CENTER... YOU MIGHT WANT TO TAKE THAT OUT, THAT LITTLE PART RIGHT THERE, CUT IT OUT WITH THE POINT OF THE KNIFE AND SLICE FROM THERE WHEN IT'S VERY BIG.

BUT WHEN IT'S LITTLE LIKE THAT YOU JUST WANT TO TAKE OFF THE ENDS AND YOU CAN ALWAYS USE THIS LOVELY GREENERY TO STUFF INTO A PIECE OF FISH OR CHOP UP AND SPRINKLE ON THE TOP.

I JUST SLICE THE FENNEL LIKE THAT VERY THINLY ON THIS VERY INEXPENSIVE JAPANESE MANDOLIN.

IT CHANGES THESE WINTER VEGETABLES, WE DO IT WITH TURNIPS AND SLICE THEM LIKE THAT, OR RADISHES ARE VERY NICE TO SLICE.

I'M JUST GONNA LAY THAT AROUND, PUT A LITTLE SALT AND PEPPER ON EACH LAYER.

IT'S KIND OF ONE OF THOSE LAYER SALADS WHERE YOU'RE DOING FENNEL ON THE BOTTOM AND THEN MUSHROOMS AND THEN THE CHEESE ON THE TOP.

SO I'LL PUT A LITTLE DRIZZLE OF OIL ON EACH LAYER.

AND THEN THE MUSHROOMS, THE REALLY IMPORTANT THING ABOUT THE MUSHROOMS IS THAT THEY'RE VERY, VERY FRESH AND THEY'RE TIGHT, COMPLETELY TIGHT.

DID YOU MAKE UP THIS SALAD YOURSELF?

THIS IS ONE THAT'S REALLY VERY CHEZ PANISSE.

IT'S LIGHT AND IT'S VERY, VERY SIMPLE.

JUST MEANS THAT YOU HAVE TO FIND THE INGREDIENTS THAT ARE EXACTLY IN SEASON.

I CAN SMELL THE PERFUME OF THOSE MUSHROOMS THIS IS ONE THAT YOU WANT TO EAT VERY, VERY QUICKLY, JUST MAKE IT AND SERVE IT.

AND THEN ON THIS LAYER, I'M GOING TO PUT A LITTLE BIT OF SALT AGAIN, A LITTLE PEPPER, AND A DRIZZLE OF THE OIL.

NOW WHEN IT'S RAW YOU HAVE TO HAVE VERY GOOD OIL, DON'T YOU?

OLIVE OIL CAN BE USED TO FLAVOR THINGS VERY SPARINGLY, THE VERY GOOD OILS.

THERE'S A LESSER GRADE OIL THAT'S PURE AND CLEAN, THAT YOU CAN USE AS AN ALL PURPOSE OIL.

USE THIS FOR THE SPECIAL SALAD, TO PUT ON THE TOP.

WE NEED TO SQUEEZE A LITTLE LEMON, MAYBE YOU WANT TO SQUEEZE A LITTLE OVER THE SALAD WHILE I'M DOING THE CHEESE.

AND THIS IS PARMESAN CHEESE.

AND I THINK WHEN YOU'RE USING THIS, DOING A SALAD THAT'S SO SIMPLE THAT ALL THE INGREDIENTS NEED TO BE VERY TASTY, AND OF SOME GOOD QUALITY.

YOU DON'T USE VERY MUCH OF THE CHEESE ON IT.

THAT MAKES COOKING REALLY EASIER, BECAUSE YOU CAN BE SIMPLER BUT USE WONDERFUL INGREDIENTS.

IT'S ALSO VERY QUICK.

AND THAT'S IT.

ARE WE GOING TO TASTE IT AND SEE IF IT'S ANY GOOD?

THIS SALAD, YOU CAN ADD A LITTLE BIT MORE...

THE CHEESE GIVES IT A WONDERFUL FULLNESS OF TASTE.

THAT'S A GOOD IDEA, THAT'S WHY THE ITALIANS USE SO MUCH.

IT ADDS A SORT OF SALT TO IT TOO AND PUTS A BALANCE TO THE FRESH FENNEL AND MUSHROOMS.

I SHALL HAVE THAT FOR DINNER TONIGHT.

THAT FENNEL SALAD IS LIKE SO MUCH OF MY FAVORITE FOOD IN ITALY, WHERE THE BEAUTY OF THE INGREDIENTS DEMANDS THE SIMPLEST PRESENTATION.

NOTE HOW PAPER THIN THAT FENNEL WAS SLICED AND THE CHEESE SO THAT THEY RELEASE THEIR SUBTLE FLAVORS WHILE SOFTENING AND PRACTICALLY MELTING TOGETHER.

AND NOW FOR ALICE'S MEDITERRANEAN TAPENADE, THAT STURDY MIXTURE OF OLIVES AND ANCHOVIES AND CAPERS LACED WITH FRAGRANT OLIVE OIL.

HERS IS REALLY THE BEST I'VE EVER EATEN, EVEN BETTER THAN MINE.

RATHER THAN PUREEING EVERYTHING TOGETHER, SHE CHOPS EACH ITEM INDIVIDUALLY AND IT MAKES A REAL DIFFERENCE.

WELL I THOUGHT THAT WE MIGHT MAKE A TAPENADE WHICH IS THAT OLIVE PASTE FROM PROVENCE.

WITH PLENTY OF GARLIC IN IT?

LOTS OF GARLIC.

THESE ARE SOME GREEN OLIVES, THESE ARE FRENCH PICHOLINE OLIVE.

WE'LL BEGIN BY JUST PITTING THE OLIVES AND I PRESS THE KNIFE AGAINST THE OLIVE SO THEY DON'T GO ALL OVER THE PLACE.

YOU HAVE TOREALLY PRESS DOWN SO THEY COME OFF VERY EASILY.

AND IT'S JUST CHOPPING UP THE OLIVES, THE GARLIC, THE ANCHOVIES AND THE CAPERS AND MIXING THEM TOGETHER WITH THE OLIVE OIL.

WHOOPS, AND DON'T GET ANY OF THE PITS IN THERE.

AND THEN JUST PUT THIS IN WITH THE REST OF THE CHOPPED OLIVES THERE.

AND THESE ARE SALT-PACKED ANCHOVIES.

THEY ARE VERY DIFFERENT FROM THE ONES THAT YOU GET IN A LITTLE JAR... WITH OLIVE OIL IN THEM.

IT LOOKS LIKE A TERRIBLY BIG CAN, BUT YOU CAN REPACK THEM WITH THE SALT.

THEN THEY LAST INDEFINITELY.

THEY CAN LAST IN THE REFRIGERATOR COVERED FOR A LONG TIME.

BUT YOU JUST TAKE OUT THAT LITTLE ANCHOVY, DIP IT IN THE WATER TO RINSE IT, THEN YOU WANT TO FILET IT BY PULLING IT APART LIKE THIS, TAKING OFF ONE FILET...

ISN'T IT TERRIBLY SALTY?

IT IS SALTY NOW, BUT NOT TERRIBLY, SURPRISINGLY LESS THAN THOSE YOU GET INTO THE JAR, AND THEN YOU TAKE OUT THAT LITTLE BONE, YOU CAN SOAK THE FILETS IF THEY'RE VERY SALTY, IF THE OLIVES ARE VERY SALTY, THEN YOU'D PROBABLY WANT TO SOAK THE ANCHOVIES.

THIS REALLY PROVIDES THE SALT THAT YOU NEED IN HERE, IN YOUR MIXTURE.

EXACTLY.

AND THEN I'M GOING TO TAKE A COUPLE OF ANCHOVIES, CHOP THOSE UP FINELY TOO, TO PUT IN THERE.

I THINK NOW THEY SAID, WE'RE SO AFRAID OF SALT, AND NOW THAT THEY FOUND, NOT TO BE DONE IN EXCESSIVE... WELL, I THINK THAT THAT'S THE WHOLE POINTL THAT YOU REALLY HAVE TO THINK ABOUT EVERYTHING IN MODERATION, I MEAN IF YOU EAT A WHOLE BOWL, WELL THAT'S A DIFFERENT STORY, BUT YOU REALLY HAVE TO HAVE A GOOD BALANCE.

SOMETHING LIKE CREAM OF WHEAT WITHOUT SALT IS JUST... IS HAY ANYWAY - WITH NO SALT IT'S WORSE.

WE'RE GOING TO PUT SOME CAPERS IN.

THESE CAPERS ARE PACKED IN SALT RATHER THAN IN A LITTLE JAR WITH THAT BRINE THAT LEECHES OUT ALL THE FLAVOR, AND THESE ARE AVAILABLE NOW.

WE SAW SOME IN LITTLE PACKAGES.

EXACTLY, AND YOU CAN PUT THEM IN WATER TO TAKE MORE OF THE SALT OUT AND KEEP THEM VERY EASILY IN THE REFRIGERATOR IN THAT SALTED CONDITION.

SO I TE A FEW....

THE PROPORTIONS AREN'T TERRIBLY IMPORTANT HERE, AS YOU SAID, YOU TASTE AS YOU GO ALONG.

EXACTLY.

YOU KNOW, NOT TOO MANY CAPERS, JUST A LITTLE BIT.

YOU CAN ADD THEM BIT BY BIT SO THEN YOU CAN DECIDE HOW YOU WANT IT TO BE IN THE END.

AND TASTE AT EVERY OPPORTUNITY.

ABSOLUTELY.

SO THAT'S A GREAT CHOPPING MOVEMENT, I LIKE THE SOUND OF IT ALSO.

AND THEN OF COURSE THE GARLIC.

VERY IMPORTANT.

AT THIS TIME OF YEAR, THE GARLIC HAS A LITTLE GREEN CENTER IN IT WHICH IS THE GERM AND IT'S BEGINNING TO SPROUT..

IT PROBABLY WOULDN'T BE NOTICEABLE IN A STRONG MIXTURE LIKE THIS, BUT USUALLY WHEN I'M USING THE GARLIC IN A RAW STATE, I TAKE THAT OUT BECAUSE IT'S A LITTLE BITTER.

VERY IMPORTANT TO ME IS THAT THE GARLIC IS CHOPPED LAST, IT'S THE LAST THING THAT YOU PUT IN BECAUSE IT OXIDIZES SO QUICKLY AND YOU DON'T WANT TO KEEP IT... THAT'S SOMETHING MOST PEOPLE DON'T REALIZE - INCLUDING ME.

YOU CAN SOMETIMES COVER IT WITH OIL AND IT WILL KEEP IT A LITTLE BIT, BUT REALLY IT'S LIKE A WONDERFUL PERFUME IF YOU LET IT EXPOSE TO THE AIR IT REALLY CHANGES THAT.

OKAY, AND THEN WE'LL PUT THAT IN THERE TOO.

AND THEN IT'S A MATTER OF MIXING THESE INGREDIENTS TOGETHER AND PUTTING SOME OLIVE OIL IN WHICH MAKES THE PASTE.

AND I IMAGINE YOU MUST KEEP TASTING?

AND A LITTLE SQUEEZE OF LEMON.

THESE ARE THESE MEYER LEMONS, THAT ORANGE...

THEY'RE A LITTLE BIT SWEETER.

I LOVE THE SMELL OF IT.

AND THEN A LITTLE TOUCH OF COGNAC.

BRANDY, MMM.

THAT ONLY WAS JUST A FEW DROPS.

I'VE ALWAYS HAD IT GROUND UP IN A MIXER.

I'LL BE INTERESTED TO SEE HOW IT...

VERY NICE, VERY GOOD.

I THINK YOU HAVE MORE TASTE IN THE LITTLE PIECES THAN YOU DO ALL GROUND UP.

IT'S A DIFFERENT MIXTURE AND I LIKE THAT.

...A LITTLE CRUNCH AL DENTE.

AND I'M JUST GOING TO GRILL THE BREAD.

WITHOUT ANY OIL ON IT, BUT ONCE THE TOAST IS GRILLED I USUALLY JUST SPREAD IT WITH SOME TAPENADE... AND THIS IS PLEASANTLY SOURDOUGH BREAD.

THIS IS A LITTLE SOUR, BUT I THINK ANY GOOD BREAD, GOOD, FLAVORFUL BREAD MAKES WONDERFUL TOAST, MAKES WONDERFUL GARLIC TOAST.

THIS IS DELICIOUS.

IN DISHES LIKE THE TAPENADE, THE INTENSITY OF THE INGREDIENTS WILL VARY.

CONSIDER RECIPES LIKE THIS TO BE ONLY A GUIDE.

ADD AND SUBTRACT INGREDIENTS ACCORDING TO HOW IT TASTES TO YOU.

YOU KNOW, I JUST HAPPEN TO LOVE BEETS, AND WHEN COMBINED WITH BLOOD ORANGES AND ROCKET LETTUCE AS ALICE WATERS PRESENTS THEM, THEY'RE SIMPLY QUITE DIVINE.

IF YOU DON'T THINK MUCH OF CANNED BEETS, TRY FRESH BEETS, THEY HAVE A SPECIAL TASTE ALL THEIR OWN, AND THEY'RE ONE OF OUR VERY BEST ROOT VEGETABLES.

NOW WE'RE GOING TO MAKE A SALAD WITH THIS ROCKET LETTUCE OR "ARUGULA" AS THEY CALL IT AND WITH THESE BEETS OF DIFFERENT COLORS AND BLOOD ORANGES.

ARE THEY AVAILABLE MOST ANYWHERE?

THEY HAVE BECOME AVAILABLE IN CALIFORNIA, AND IT SHOWS THAT WHEN PEOPLE DEMAND SOMETHING THAT THE FARMERS BEGIN TO PLANT IT.

FIVE YEARS AGO YOU COULDN'T FIND BLOOD ORANGES, AND NOW THEY ARE EVERYWHERE.

I'M GONNA BEGIN WITH THE ZEST OF THIS ORANGE AND THEN I'LL JUST SLICE IT UP.

JUST THE ORANGE, THE TOP OF THE ORANGE AND NOT THE PITH INSIDE.

I THINK IT GIVES A NICE FLAVOR TO THE VINAIGRETTE TO HAVE SOME OF THE ZEST.

IT'S VERY DIFFERENT TASTING THAN THE SLICES OF ORANGE.

AND THEN TO SLICE IT... THAT'S A REALLY BLOODY ONE.

I JUST TAKE OFF THE ENDS AND THEN VERY CAREFULLY, CUT AROUND THE ORANGE TO TAKE OFF ALL THE PITH, THEN YOU CAN ALWAYS SQUEEZE THE JUICE OUT OF THE LITTLE PIECES THAT YOU'VE CUT OFF.

AND THEN YOU CAN JUST SLICE THE...

I THINK IT'S INTERESTING THE COLOR, THIS KIND OF STRIATION ISN'T IT?

I THINK THEY'RE JUST BEAUTIFUL TO MAKE A SALAD, JUST SPARKLE, FROM THE VERY DEEP REDS, SOME OF THEM ARE COMPLETELY RED RED.

THERE ISN'T ANY DIFFERENCE IN THE TASTE, IS THERE?

NOT REALLY, AND THEY'RE NOT STRIKINGLY DIFFERENT FROM OTHER ORANGES EXCEPT THAT THEY'RE INCREDIBLY BEAUTIFUL.

THAT'S A NICE JUICER.

VERY EASY.

AND THIS HAS THIS JUST GORGEOUS JUICE.

WHAT WE WANT TO DO NEXT IS, CUT UP A SHALLOT AND I'M VERY SENSITIVE ABOUT CUTTING UP BOTH GARLIC AND SHALLOTS IN A VINAIGRETTE BECAUSE YOU DON'T WANT THE STRONG JUICES OF THEM TO COME OUT AND SO YOU WANT TO DICE THEM INSTEAD OF PRESSING AND CHOPPING AT THEM.

AND I USUALLY CUT THE SHALLOT IN HALF AND THEN JUST PEEL THE SKIN OFF SO THAT YOU HAVE THE LITTLE END THERE TO KEEP THE SHALLOT INTACT.

AND IF YOU SLICE VERY CAREFULLY CROSSWISE AND THEN SLICE DOWN THIS WAY YOU CAN MAKE A LITTLE DICE WITHOUT ANY OF THE JUICES COMING OUT INTO THE... ...AND WE ALWAYS MAKE VINAIGRETTES THIS WAY AND THEN PUT THEM IN THE VINEGAR AND THE ACIDITY PRESERVES THEM.

...A LITTLE BIT OF SALT AND SHERRY VINEGAR.

HOW DO YOU FEEL ABOUT DICING SHALLOTS AHEAD?

WELL, I THINK THAT THEY SHOULDN'T BE DICED AHEAD.

I THINK THEY STAY FOR A LITTLE WHILE IF THEY'RE KEPT IN THE VINEGAR BECAUSE THEN THE FLAVOR GOES INTO THE VINEGAR AND THEY AREN'T EXPOSED TO THE AIR, BUT YOU NEVER WANT TO SIT THEM OUT OR PUT THEM IN A REFRIGERATOR.

IT'S DONE AT THE LAST MINUTE.

IT MAKES THE SALAD FEEL VERY FRESH TASTING TOO.

AND THIS IS JUST SIMPLY A MATTER OF TASTE AND I LIKE VINAIGRETTES ON THE ACIDIC SIDE.

BUT SOME PEOPLE LIKE THEM A LITTLE BIT MORE, WITH A LITTLE BIT MORE OIL IN IT.

IT DEPENDS ON THE BALANCE OF THE THINGS THAT YOU HAVE AND BECAUSE THIS HAS ORANGES IN IT I MIGHT PUT A LITTLE BIT MORE OIL IN THE VINAIGRETTE THAN I WOULD NORMALLY TO COMPENSATE.

WELL, THIS IS UP TO YOUR TASTE.

AND THEN JUST ADD OLIVE OIL TO IT.

AND YOUR DELICIOUS OLIVE OIL.

YOU DON'T KNOW HOW MUCH YOU'RE GOING TO BE WANTING.

AND SO I ALWAYS... NOW THIS WANTS SOME MORE ACIDITY, I'LL PUT A LITTLE BIT MORE ORANGE IN.

AND A LITTLE BIT MORE OF THIS SHERRY VINEGAR.

HAVE YOU GOT ANOTHER SPOON?

I'D LOVE TO TASTE THAT.

THAT'S NICE.

IT'S BECAUSE THAT DOES GIVE A LITTLE BIT OF SWEETNESS YOU WANT WITHOUT...

I'M GOING TO PUT A LITTLE BIT OF THE VINAIGRETTE ON THE BEETS TO BEGIN WITH.

YOU HAVE TO BE CAREFUL ABOUT KEEPING THE VERY RED BEETS AWAY FROM THE LESS RED ONES.

I JUST PUT THE BEETS AROUND THE PLATTER.

I GUESS IT'S A GOOD IDEA NOT MIXING THEM UP.

AND THESE LOVELY LITTLE MAROON ONES.

THAT'S VERY NICE.

AND THEN, A FEW WALNUTS.

THAT ACTS THE WAY THE CHEESE DOES, IT GIVES IT KIND OF A MEATY TASTE, TOO.

THAT LOOKS GOOD ENOUGH TO EAT, I MUST SAY.

A LITTLE BIT OF VINAIGRETTE ON THE TOP.

AND THERE IT IS.

SHALL WE EAT A LITTLE BIT?

I THINK WE HAVE TO HAVE A TASTE.

THE ARUGULA IS INTERESTING.

THAT'S BECOME VERY POPULAR HASN'T IT?

I THINK THE RANGE OF SALAD GREENS WE HAVE IS EXTRAORDINARY AND THE ARUGULA IS MY FAVORITE, IT'S GOT THAT NUTTY TASTE LIKE THE WALNUTS.

THOSE BEETS ARE JUST DELICIOUS.

ALICE WATERS SEES THE BOUNTY OF THE WINTER GARDEN IN RICH SHADES OF GREEN.

DURING THOSE SLOW GARDEN MONTHS SHE GARNISHES EVERY PLATE WITH A SAUTE OF SOMETIMES UNLIKELY TREASURES THAT SHE AND HER TEAM HAVE FORAGED.

FOR A DISH OF WARM WILTED GREEN, SHE WILL USE A COMBINATION SUCH AS KALE, BROCCOLI RAAB, MUSTARD GREENS, SPINACH, TURNIP OR BEET TOPS, SWISS CHARD AND A FEW THIN SLICES OF PROSCIUTTO FOR EXCITEMENT.

AFTER PICKING OVER AND WASHING THE GREENS AND LEAVING THEM A LITTLE DAMP, ALICE STRIPS THE LEAVES FROM THEIR CENTER STALKS WHICH SHE DISCARDS.

THEN SHE CHOPS THE LEAVES INTO LARGE PIECES, TWO TABLESPOONS OF GOOD OLIVE OIL GO INTO THE SAUTE PAN AND ABOUT HALF THE GREENS AND A LITTLE WATER.

AND SHE COVER AND COOKS A MINUTE OR TWO UNTIL THEY SINK DOWN.

NOW SHE PILES IN THE REST, ADDS A LITTLE DRIBBLE OF WATER AND A GOOD PINCH OF SALT.

SHE COVERS THE PAN AND LETS IT COOK ABOUT FIFTEEN MINUTES, SHAKING AND TOSSING NOW AND THEN.

WHEN THEY'RE WILTED AND TENDER THEY'RE DONE.

THEN LET THEM COOL UNTIL YOU CAN SQUEEZE OUT THE EXCESS LIQUID WITH YOUR BARE HANDS.

MEANWHILE THE VINAIGRETTE.

FIRST THE GARLIC.

IT NEEDS PUREEING.

FOR THAT ALICE HAS TWO METHODS.

HERE'S HER INGENIOUS FORK METHOD, SHE RUBS A PEELED GARLIC CLOVE OVER THE TINES OF A TABLE FORK AND LOOK, IT'S PUREED.

BUT SHE REALLY PREFERS TO USE HER GREAT ITALIAN MORTAR AND PESTLE.

SHE NEVER USES A GARLIC PRESS BECAUSE SHE FEELS IT RELEASES BITTER JUICES.

SHE ROUGHLY CUTS THE PEELED GARLIC AND POUNDS IT TO A PASTE, ADDING A LITTLE SALT.

WHEN IT'S ABSOLUTELY SMOOTH, SHE BLENDS IN A DOLLOP OF RED WINE VINEGAR AND STIRS IN ABOUT HALF A CUP OF HER FINE EXTRA VIRGIN OLIVE OIL.

NOW CHEF ALICE PUTS IT ALL TOGETHER.

THESE ARE THE GREENS THAT HAVE ALL BEEN SQUEEZED AND THEY'RE MOIST, BUT READY TO BE DRESSED WITH VINAIGRETTE.

I'LL JUST PUT A LITTLE BIT ON AT THE BEGINNING AND TOSS THOSE AROUND.

THOSE TONGS ARE VERY USEFUL, AREN'T THEY?

I'M GOING TO PILE THEM UP AND GARNISH THE PLATE WITH SOME OF THESE SLICES OF PROSCIUTTO.

AND I THINK WE'LL GARNISH THIS WITH A FEW OF THESE MUSTARD BLOSSOMS... OH, THAT'S PRETTY NOW.

...ON THE TOP.

NOW THIS YOU COULD HAVE AS A LUNCHEON DISH OR AN HORS D'OEUVRE MAYBE?

OR MAKE A LITTLE GARLIC TOAST ON THE SIDE.

YOUR FAVORITE GARLIC AGAIN.

I THINK THAT'S LOVELY AND EASY TO DO.

VERY EASY.

ALICE WATERS HAS HAD A REAL INFLUENCE ON OUR FOOD, HER TIRELESS EFFORTS TO PROMOTE FRESHNESS, QUALITY, AND VARIETY HAVE BEEN A STRONG INCENTIVE FOR USING FINE PRODUCE, NOT ONLY AMONG OUR CHEFS IN RESTAURANTS BUT HER INFLUENCE HAS REACHED ALL THE WAY INTO OUR SUPERMARKETS.

THANK YOU ALICE WATERS.

FOR COOKING WITH MASTER CHEFS, I'M JULIA CHILD.

BON APPETIT.

Julia Child: Bon Apptit