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Canape
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Small open-faced sandwiches served as snacks or for lunch. They may be served hot or cold, but they are often elaborately garnished. |
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Caper
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The pickled bud from the caper bush which is used in sauces and as condiments for smoked fish and nicoise salad. |
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Carambola
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This northern WA grown fruit, otherwise known as star fruit, is definitely a winner in the good-looking fruit stakes. |
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Caramelization
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A culinary phenomenon that occurs when carbohydrates like sugar are heated to temperatures of 300 degrees F or higher, causing them to turn brown. |
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Cardamom
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Aromatic seeds used for baking, flavoring coffee and exotic Scandinavian and Indian dishes. Excellent when freshly ground. |
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Carpaccio
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Wafer-thin slices of raw beef served cold; named after the Renaissance Venetian painter. |
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Cassoulet
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A slow-cooked marriage of white beans and assorted meats such as pork, duck or goose. |
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Cayenne Pepper
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A thin fleshed, long, extremely hot red chilli, usually ground or dried. |
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Celeriac
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The root of a type of celery with a firm texture and a clean, sweet flavor of celery. |
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Cervil
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A mild-flavored member of the parsley family, this aromatic herb has curly, dark green leaves with an elusive anise flavor. Though most chervil is cultivated for its leaves alone, the root is edible and was, in fact, enjoyed by early Greeks and Romans. Today it is available dried but has the best flavor when fresh. Both forms can be found in most supermarkets. It can be used like parsley but its delicate flavor can be diminished when boiled. |
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Ceviche
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Raw fish and/or shellfish in a citrus marinade. |
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Chai
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The Indian name for tea, often served with nutmeg, milk and sugar. |
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Chestnuts
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Imagine fresh chestnuts roasting on an open fire; nothing marks the onset of the cooler months like chestnuts. |
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Chèvre
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French for "goat," as in cheese. |
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Chipotle
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A dried and smoked jalapeno which can be found dried or reconstituted and sold in tomato sauce. These chiles are extremely hot and caution should be taken when using them in cooking. |
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Chorizo
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A spicy pork sausage from all Hispanic countries, ranging in seasoning from mild and sweet to fiercely hot. Hotter versions come from areas of Spain and Portugal. Mexican versions contain a large variety of chiles and have a mealier texture and more complex flavor. Some of them even use fresh herbs giving it a green color. Portugal makes a cousin to this sausage called the linguisa, that is smoked and much hotter. |
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Cocoa Powder
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This is the dried powder formed from chocolate liquor after the cocoa butter content has been reduced. This mixture is then dried and ground into a fine powder. |
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Coconut Milk
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This is not the liquid that is found in the center of coconuts, but a thick liquid made by steeping fresh grated coconut in hot water. The hot water helps to extract the fat from the coconut meat, which carries so much of this flavor. |
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Consomme
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A clarified broth used as a base for sauces and soups. |
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Coulis
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A puree of fruit or vegetables, used as a sauce or flavoring agent to other sauces or soups. As sauces, they are thinned down just enough to reach the proper consistency, but not so much as to alter the intense flavor of the puree. |
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Couscous
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A pasta made from semolina which itself is a flour made from Durum wheat. |
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Crackling
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Crispy pieces of skin remaining after the fat is rendered. Commonly made from pork, duck, and goose it is used in salads, stuffings, and seasonings. |
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Crepe
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A very thin pancake used for sweet and savory fillings. |
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Croquette
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A thick patty made up of cooked foods. These patties or balls are breaded and fried or sauteed. Vegetables, fish, or meat may be used in croquettes. |
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Crostini
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Toasted bread slices which are brushed with olive oil and served with tomatoes, pumate, cheese, chicken liver mousse, bean puree, or tapenade. These are the Italian version of canapes. |
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Croutons
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Bread that is cut into smaller pieces and toasted or fried until crisp. This includes cubes for salads and slices for soups and hors d'oeuvres. |
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