C-D Flashcards
cacio de pepe
“cheese and pepper” is a pasta dish from the cuisine of Rome. dish contains grated Pecorino Romano cheese and black pepper
calabrian chilis
small, spicy peppers originating in the Calabria region of Italy
candy cane beets
beet named for its bright rings of red (or pink), resembling a peppermint
cannellini beans
white bean from Northern Italy
caponata
sicilian dish consisting of chopped eggplant and other vegetables, seasoned with olive oil, tomato sauce, celery, oliveds, and capers, in an agrodolce sauce
ceviche
latin american dish typically made from fresh raw fish/shrimp; which is cured in fresh citrus juices, most commonly lime or lemon
char sui
cantonese-style barbecued pork, whereas the characteristic red color comes from the red yeast rice. 5-spice powder primary spice, along with honey or other sweeteners used as a glaze
chicken demi-glace
sauce made from reducing chicken stock, herbs, and wine until thickened
cioppino
italian american fish stew in a lightly spiced, white wine tomato broth
compote
fruit cooked in sugar
compressed
method of infusing flavor deeply, by using vacuum sealing technique, giving it a deeper flavor infusion by replacing oxygen with the flavored liquid
comte
gruyere-like cheese, made from unpasteurized cow’s milk in the Franche-Comte region of east France
confit
“to preserve” describes food slowly cooked in low temp oil over a long period of time to tenderize and preserve
coupole chevre
pristine American interpretation of classic French goat cheeses from “Vermont Creamery”; lightly aged goat’s milk cheese that tart and milky, fudgy and spreadable
crostini
thin slices of toasted bread, brushed with olive oil
croustillant
crispy, crusty
crudo
meaning “raw fish”
crudite
raw vegetables, usually for dipping
dutchess potato
classic French dish, made with piped mashed potatoes, enriched with egg yolks and butter
