|chickpea ||Also called garbanzo beans, these large peas are
common in Mediterranean, Indian, and Middle
Eastern dishes. |
|chile ||The spicy fruit native to Mexico. Its popularity
since the 1500's now extends to Europe, Africa,
and Asia as well as the western hemisphere.
Many varieties, from large to small, mild to hot.
Most of the "heat" is in the seeds and veins,
and comes from the chemical compound capsaicin. |
|chimichanga ||A burrito that is fried or deep fried. A specialty of Sonora, Mexico. |
|chirinabe ||A family-style Japanese dish of fish and vegetables,
cooked in a central pot of broth at the table. |
|chorizo ||A highly seasoned, coarsely ground pork sausage flavored with garlic, chili powder and other spices used in both Mexican and Spanish cooking.
As opposed to other sausages, casing should be removed before cooking. |
|churn ||The process of agitating cream until it separates
into solids and liquids. The solid fat result
is butter. |
|chutney ||A spicy, Indian condiment made from fruit,
vinegar, and spices. It is served with curries
and other dishes, or as a spread or appetizer
with cheese. |
|cilantro ||The stems and leaves of the coriander plant, also known as Chinese parsley and coriander.
It is often used in Asian, Caribbean and Latin American cooking and can be found sold in bunches in the fresh herb section of most markets year round.
Both the leaves and the stems may be used in cooking. For cooking ideas, type cilantro into our word search feature. |
|clafouti ||A French dessert made by topping fresh fruit with batter. After baking it is served hot, often with whipped cream. |
|clarified butter ||Butter with milk solids removed. This form of
butter is good for frying as it has a higher
smoke point than butter containing the milk
solids. Easy to make by slowly melting butter in
a bowl until the solids settle to the bottom.
Then chill until hardened, turn over, and skim
off the solids. |
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