|chestnut ||A large, sweet nut of the chestnut tree. Prepared
in a variety of ways after removing the shell and
inner skin (not just roasted over an open fire,
with Jack Frost nearby.) |
|chickpea ||Also called garbanzo beans, these large peas are
common in Mediterranean, Indian, and Middle
Eastern dishes. |
|chicory ||A bitter-tasting green, related to endive.
Common in Southern cooking. Roasted roots
are used to make a coffee style beverage, or
coffee additive. |
|chiffonade ||Thin strips of vegetables(i.e. lettuce or sorrel) lightly sauteed or used raw to garnish soups. |
|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. |
|chimichurri ||An Argentinian herb sauce of olive oil, parsley,
vinegar, oregano, onion, garlic, and seasonings. |
|chinois ||A fine, metal sieve, used to puree or strain food. |
|chirinabe ||A family-style Japanese dish of fish and vegetables,
cooked in a central pot of broth at the table. |
|chives ||A hardy, perennial herb (Allium schoenoprasum)
of the lily family, with small, slender, hollow
leaves having a mild onion odor: used to flavor
soups, stews, etc. |
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