- A dried mixture of Cajun spices found in the spice section
of the grocery store.
- A specialty of the Parma region of
Italy, capocollo is a sausage made from pork shoulder and flavoured
with sweet red peppers. It is pressed (rather than chopped), put into
casings, and air dried.
Capon - The term
for a castrated chicken that is fed a special diet until it is slaughtered
at the age of 6 to 9 months.
- the dried unripened fruit of a plant from the ginger family,
the pods are perfumed and rich in flavour.click
here for more
Caramelize - To sprinkle food with a small amount of sugar and saute or grill until
browned. To heat sugar until it forms a caramel.
The seed of a member of the parsley family with warm aniseedy undertones.
here for more
Carve - To
slice meat across the grain for serving.
- The edible boletus mushroom with
a large bulbous stalk. Always better when young can be eaten raw in
salads cut into thin slices but are great cooked in stea=ws, omelettes
or cooked in a white sauce. Dried they add a distib=nctive flavour to
sauces. In Italy they are known as porcini.
finely shredded leaf vegetables or herbs.
- The small intestines of animals, usually pigs. They are cleaned,
simmered, then served with a sauce or used as a sausage casing. Chitterlings
are also added to soups or battered and fried.
Chop - To cut
food into pieces. Can range from small to large in size.
Chorizo - A spicy,
highly seasoned, coarsely ground pork sausage flavored with garlic,
chili, and other spices. Widely used in Mexican and Spanish cooking.
Choux Paste - A pastry made by
boiling water or milk and butter, adding flour, beating in eggs. Choux
Pastry is used to make profiteroles,
eclairs and Paris
Brest. see Recipe
Chutney - A sauce or relish containing fruits, spices and herbs.
- A spice made from the curled inner bark of a species of
here for more
- To heat butter until melted and milk solids rise to the
top. Skim off milk solids, or use gravy separator before using butter
for sautéing. This helps keep butter from burning. Video
clip of how to Clarify Butter
Clove - One
small section of a segmented bulb, such as garlic. Also
here for more
Core - To remove the inedible center portion of a fruit or vegetable.
- A delicately flavoured herb with a spicy seed click
here for more
|Blue Corn - Simply a variety of flint corn with a dark bluish to red color that when ground produces a blue color flour. Blue corn is grown predominantly in the Southwestern part of the United States. It has been a staple food of the Pueblo Indians dating back centuries. The corn has a coarser texture and a nuttier flavor than other varieties of corn used for flour.
Far less of this corn is commercially harvested for a variety of reasons. The corn is simply not as hearty as 'dent' corn varieties. It frequently produces multiple stalks that fall over and cause problems with harvesting equipment and in general produces a lower yield.
The primary use for blue corn is to produce blue corn tortillas. Tortillas made from blue corn flour are frequently denser than a white corn tortilla, but I find that it has more flavor. It is also used to produce Nixtamal which in turn is used for tamales, tortillas, or pozole.
|Corn Husks - The outside sheath that covers a cob of corn. The husks can be used fresh or dried. Normally the dried husks are soaked and used to wrap foods such as tamales.
|Flint Corn - Called flint because of it's dense, hard exterior. This is also referred to as Indian corn. Both red and blue corn, as well as popping corn are types of flint corn. This type of corn is primarily used for animal food.
|Hominy - Essentially it is the same as nixtamal. Dried field corn that has had the hull and germ removed. The fresh version bears little resemblance to the canned product. Hominy is used to make traditional Mexican dishes such as Pozole (soup). It can also be dried and ground and used for hominy grits.
|Maize - From the American Native Indian word, mahiz. This is the term the Europeans gave "corn".
|Masa - Masa is the Mexican word for "dough". It refers to the corn dough used to make tortillas, tamales, as well as other traditional Mexican dishes.
|Masa Harina - Is "dough flour". The fresh masa is force-dried and ground into a fine powder. It may then be reconstituted with water or other liquids and used to make tortillas.
|Nixtamal (nixtamalado) - Dried maize which has been lime treated and partially cooked. Available in Mexican grocery stores. This can be used to grind and make tamales or tortillas, or used for hominy or pozole.
|Red Corn - Another type of Flint or Indian corn. Occasionally used to make flour for tortillas. Normally used for animal feed. from gourmetslueth.com
A liquid purée of fruit, vegetables or seafood. Coulis can be
used as sauce or are added to soups and sauces to give body and flavour.
They are named after a couloir which is a type of funnel.
- baby marrows are available in many varieties, shapes and sizes. The
colour varies from green to yellow and the shape from long and thin
to spherical. The flavour is watery and earthy. The tenderest, sweetest
courgettes are those about 10-15cm (4-5 inches) long. Courgette are
prepared by slicing off the top and end, then either leaving whole for
roasting or stuffing, slicing for stir fries and soups, dicing or making
matchsticks for casseroles. They can be grated or julienned and tossed
in lemon juice and served raw as a salad. Try steaming in slices and
tossed in butter with chopped mint.
Couscous- a pasta made from durum
wheat which resembles grain. The finished dish is served with a tagine
and/or harissa: see
also recipe for Parsnip
thin membrane veined with fat that encloses the stomach of animals
- used to make crépinettes. Also known as cawl or toilette, it
is used to hold together ingredients in certain dishes such as terrines,
faggots, stuffed cabbage leaves.
or Chinese or Japanese artichoke also known as chorogi is a spiral
shaped tuber that look a bit like giant caterpillars, though they
taste similar to Jerusalem artichokes. Preapare by rubbing with
coarse salt to remove the skin or cook unpeeled.They're popular in France
and can sometimes be obtained from oriental and asian Markets.
Hard toasted or fried pieces of bread used to garnish.
Crudités - Raw vegetables
and or fruits served as an appetiser. These are generally cut into sticks
or batons or thinly sliced and seved with dips or cold sauces. Carrots,
celery, peppers, red cabbage, mushrooms, fennel, fresh broad beans,
radishes, sliced of avocado, or tomatoes amongst others can be used.
Cube - To cut
food into uniform 1cm (half-inch) squares.
- Also known as jeera, cumin is the seed of a plant similar
to cow parsley and a distinctive spicy warm rather than hot flavor click
here for more
Cure - To preserve
meat by either smoking, drying, pickling or salting.
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