|butterfly ||A preparation technique of splitting an item
down the center, nearly completely through,
so the halves can be opened and laid flat,
looking like a butterfly (though a meaty, dead
|Byrrh ||French drink of combined red wine and quinine
|Caesar salad ||Famous salad first made by Caesar Cardini in
Tijuana, Mexico. Romaine lettuce and croutons
are tossed with garlic, olive oil, lemon
juice, anchovy, egg, and Worcestershire sauce.
An editor favorite is to substitute crisp chopped
celery for the croutons. |
|caldo verde ||A Portugese soup made with kale, potatoes, and
liguica sausage. |
|cambric tea ||An American beverage of milk, water, sugar, and
tea, served hot. |
|Canola oil ||This Canadian oil is made from the rapeseed.
Who'd want an oil named after the rapeseed?
It is low in saturated fat and high in
monounsaturated fat, making it a relatively
healthy oil. |
|capers ||The flower but of a bush native to the Mediterranean and parts of Asia.
It is picked, dried and then pickled in a vinegar brine. After rinsing, capers add a piquancy to sauces and condiments or as a garnish to meats and vegetables. |
|cassoulet ||A French dish of white beans and meats, slow
cooked in a covered pot. |
|caviar ||Classic, famous appetizer of sturgeon roe (eggs).
Beluga caviar is considered the best, coming
from the Caspain Sea of Russia and Iran. Lesser
caviars are available from other fish species. |
|celeriac ||The root of a variety of celery, used raw or
cooked or pureed in a variety of dishes. |
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