Bouillabaisse: A thick, rich and hearty French fish stew, created by reduction, seasoned with garlic, onions, grated orange peel, tomatoes, fennel seed and saffron, blending in olive oil near completion amidst a rapid boil to infuse it completely into the stew. New versions also throw in lobster, shrimp and oysters, if you don’t mind spending a fortune to create dinner.
Bouquet Garni: A sack, made out of cheesecloth, filled with various whole leafy herbs, tied up, creating a flow-thru bag that allows flavors to release without having any of the herbs’ leaves and stems escape.
Bourguignonne: Similar to the Bordelaise, just add mushrooms, onions, and crispy bacon to the brown sauce.
Brunoise: Method of very finely dicing meats or vegetables.
Cannelloni: Pre-cooked large pasta tubes, stuffed with various meats, cheeses, seafood or vegetables, covered completely with sauce, topped heavily with various cheeses and baked au gratin style in the oven.
Cannoli: My all-time favorite Italian pastry dessert. A crispy, dark, flaky pastry tube stuffed with sweetened ricotta cheese, flavored with either vanilla or cinnamon, chocolate chips and candied fruit, the coated with powder sugar. Every time I think about ’em, my memories of New Orleans comeforth.
Capon: A castrated chicken which then fattens, creating plump, tender juicy meat. Sad for the chicken, great for us.
Caponata: A classic cold salad spread made with eggplant, tomato, celery, garlic, and raisins, mixed with red wine vinegar and olive oil. Lightly season if so desired.
Cervil: An aromatic, mild flavored member of the parsley family.
Chayote: A Latin American pear shaped squash that tastes kind of like a zucchini.
Chicharron: Crispy fried skin of a hog or pig used in Mexican dishes such as salads, fillings or just plain good for snacking on.
Chiffonade: A very fine julienne of vegetables, such as greens, lettuces and herbs.
Chili Rellenos: Here’s a Mexican food classic—battered fried, cheese or meat stuffed, pablano chili pepper.
Chipotle: A dried, smoked jalapeno pepper ... very, very spicy hot.
Chorizo: Mexican spicy hot or mild pork sausage that’s great for breakfast burritos ... if you don’t mind the high fat content.
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