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calamari
squid
Calvados
dry brandy made from apples
cambazola
a cheese cross between camembert and gorgonzola
canapé
small pieces of toast with toppings
cannellini
large white Italian kidney beans
cannelloni
large stuffed pasta tubes
capers
small pickled seed-like berries used
for flavoring and garnish
caponata
mixture of eggplant, tomatoes, onions, olives, anchovies, pine nuts, capers
and vinegar cooked in olive oil
carbonara
a cream, egg, bacon and Parmesan cheese sauce for pasta
cardamom
the spicy and sweet relative of ginger
carpaccio
very thin slices of raw beef
celeriac
the root of a special celery plant
cèpes
meaty and woodsy mushrooms; also Porcini
ceviche
raw fish or shellfish marinated in citrus juice
champignons
French for mushroom
chanterelles
wild mushroom with a somewhat nutty flavor
chantilly
usually crème chantilly: a flavored or
sweetened whipped cream
char
pink fish cross between salmon and trout
chard
vegetable with celery-like stalks and green leaves
charlotte
layered dessert of sponge cake, fruit and custard
Châteaubriand
preparation method for a large cut of beef tenderloin, commonly serves
two
chayote
white, bland, fleshy fruit with a green skin
cherrystones
medium-sized, hard-shelled clams
chervil
a mild-flavored herb member of parsley family
chèvre
a white goats-milk cheese
chiffonade
shredded vegetables
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chimichurri
a mixture of olive oil, vinegar, parsley, onion and garlic
chipotle
a dried and smoked hot jalapeño pepper
chorizo
a coarsely-ground, flavorful pork sausage
choucroute
French for sauerkraut
chutney
a condiment mixture of fruit vinegar, sugar, and spices
clafoutis
a baked dessert of fruit topped with battercocotte
French for casserole
compound butter
butter mixed with herbs, wine, garlic, etc.
concassé
a coarsely-ground mixture
confit
goose, duck, or pork meat cooked in its own fat, packed in a crock, and
refrigerated OR a general term for a shredded and seasoned mixture
consommé
clear meat or fish broth
cornichons
miniature pickles
coulis
a puréed sauce of meat juices or fruit
couscous
a North African granular grain cooked in liquid
crème anglaise
custard sauce commonly served over fruit or cake
crème brûlée
chilled, rich custard topped with caramelized sugar
crème fraîche
thickened, matured cream
crespelle, crespella
thin Italian pancakes, usually with fillings
croquette
small shapes of minced meat or vegetables
breaded and deep-fried
crostini
small slices of toasted bread
croute, en croute
French for in crust
D
dal
a spicy, puréed bean, tomato, and onion mixture
dauphine
breaded and deep-fried potato balls
Delmonico Steak
a tender boneless cut of beef from the short loin
demi-glace
a rich brown sauce made with espagnole, beef stock and madeira or sherry
dolma
savory stuffed grape leaf, fruit or vegetable
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