Glossary C

Choron (a la Choron ) refers to a garmish made from artichoke hearts (artichoke bottom) filled with green peas or aspragus with balls of potatoes. Sauce Choron is made from Bearnaise sauce with tomatoes.

Read more …

Chota akhrot is a Hindi term for chestnut

Read more …

Chotlo refers to the delicacy of the Tswana people which is made from a meat cut into extremely small pieces with the bones removed. The meat is first boiled, then grounded before being put back into the pot and stirred until it becomes very fine. The Tswana people refers to the people in Botswana, north-western South Africa and nearby areas and Tswana language which they speak. Likewise, the Tswanas are a tribe who migrated from East Africa to Southern Africa during the 14th century.

Choto al Ajo Cabañil. This dish offers slowly simmered goat meat in a mixture of garlic and olive oil. Choto al Ajo Cabañil is a popular dish for special events.

Read more …

Chou is a French word for cabbage

Chou rouge is the French term for red cabbage

Read more …

Chou-fleur is the French word for cauliflower

Choucroute refers to an Alsatian specialty which is very similar in taste with Sauerkraut from Germany. It is made from shredded cabbage fermented in salt water over a period of time. It is cooked with a Riesling white wine from Alsace, potatoes and other spices. Choucroute may be served either hot or cold. Most ofte, it is heated briefly in pork or goose fat, and then stewed in white wine or kirsch with chopped onions and some juniper berries. It is served as a side dish and there is a dish called Choucroute Garnie which is Choucroute served with potatoes, very thick slices of bacon and other smoked and salted pork meat, sausages, and many others

Read more …

Choux de Bruxelles

Read more …

Deutsch: Chowder / Español: Chowder / Português: Sopa cremosa / Français: Chaudrée / Italiano: Zuppa densa

Chowder refers to a type of thick, rich soup typically made with seafood or vegetables, milk or cream, and often thickened with crackers or a roux. Originating from the fishing villages in the Northeastern United States and parts of Canada, chowder has become a comfort food staple in many parts of the world, known for its hearty and comforting qualities. The most traditional versions include New England clam chowder, known for its milk or cream base, and Manhattan clam chowder, distinguished by its tomato-based broth.

Read more …