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Showing: cabbage - café; cafe

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cabbage

BY: The Food Lover's Companion

The word cabbage is a derivation of the French word caboche, a colloquial term for "head." The cabbage family-of which Brussels sprouts, broccoli, cauliflower and kale are all members-is wide and varied. Cabbage itself comes in many forms-the shapes can be flat, conical or round, the heads compact or loose, and the leaves curly or plain. In the United States, the most widely used cabbage comes in compact heads of waxy, tightly wrapped leaves that range in color from almost white to green to...

cabbage turnip

BY: The Food Lover's Companion

see KOHLRABI

Cabernet Franc

BY: The Food Lover's Companion

Although similar in structure and flavor to CABERNET SAUVIGNON, this red wine grape is not quite as full-bodied, and has fewer TANNINS and less acid. It is, however, more aromatic and herbaceous. Unlike Cabernet Sauvignon, Cabernet Franc grows in cooler climates and ripens early. Therefore, it can be particularly important if weather conditions create a less-than-perfect Cabernet Sauvignon crop. Under such circumstances, the addition of Cabernet Franc might salvage the vintage.

Cabernet Sauvignon

BY: The Food Lover's Companion

The most successful and popular of the top-quality red-wine grapes. Cabernet Sauvignon is the basis for most of California's superb red wines and the primary grape of most of the top vineyards in BORDEAUX's Médoc and Graves districts. In Bordeaux, Cabernet Sauvignon is most often blended with one or more of the following grapes: Merlot, Cabernet Franc, Petit Verdot or Malbec. In California, wines are more often made with 100 percent Cabernet Sauvignon grapes, although some blending is now ...

cabinet pudding

BY: The Food Lover's Companion

This classic English dessert is made with layers of bread, cake or LADYFINGERS (which may be soaked with LIQUEUR), dried fruit and custard. The pudding is baked, unmolded and usually served with CRÈME ANGLAISE. Another version of cabinet pudding uses gelatin and whipped cream; rather than being baked, it's simply chilled until set.

cacao

BY: The Food Lover's Companion

The tropical, evergreen cacao tree is cultivated for its seeds (also called beans), from which COCOA BUTTER, CHOCOLATE and COCOA POWDER are produced.

cacciatore

BY: The Food Lover's Companion

Italian for "hunter," this American-Italian term refers to food prepared "hunter-style," with mushrooms, onions, tomatoes, various herbs and sometimes wine. Chicken cacciatore is the most popular dish prepared in this style.

caciocavallo cheese

BY: The Food Lover's Companion

From southern Italy, caciocavallo (meaning "cheese on horseback") is said to date back to the 14th century, and believed by some to have originally been made from mare's milk. Today's caciocavallo comes from cow's milk and has a mild, slightly salty flavor and firm, smooth texture when young (about 2 months). As it ages, the flavor becomes more pungent and the texture more granular, making it ideal for grating. Caciocavallo is one of the pasta filata types of cheeses (like PROVOLONE and MO...

cactus

BY: The Food Lover's Companion

see NOPALES; PRICKLY PEAR

cactus leaves

BY: The Food Lover's Companion

see NOPALES

cactus pear

BY: The Food Lover's Companion

see PRICKLY PEAR

Caerphilly cheese

BY: The Food Lover's Companion

This mild yet tangy cow's-milk cheese has a moist, semifirm texture and is generally sold in cylinders or blocks. It's best eaten fresh (the English prefer it only a few weeks old) and is delicious with dark breads and ALE. Though now produced in England, Caerphilly gets its name from the village in Wales where it was first made; it was the traditional lunch of Welsh miners. See also CHEESE.

Caesar salad

BY: The Food Lover's Companion

A salad consisting of greens (classically, ROMAINE LETTUCE) tossed with a garlic VINAIGRETTE dressing (made with WORCESTERSHIRE SAUCE and lemon juice), grated Parmesan cheese, croutons, a CODDLED egg and sometimes anchovies. It is said to have been created in 1924 by Italian chef Caesar Cardini, who owned a restaurant in Tijuana, Mexico.

café au lait

BY: The Food Lover's Companion

French for "coffee with milk." It usually consists of equal portions of scalded milk and coffee.

café brûlot

BY: The Food Lover's Companion

A traditional New Orleans flaming brew consisting of coffee blended with spices, orange and lemon peel and brandy. Café brûlot is generally made in a flameproof bowl and ladled into cups. In French, brûlot means "burnt brandy."

café filtré

BY: The Food Lover's Companion

French term meaning "filtered coffee" and referring to coffee made by pouring very hot water through a filter holding ground coffee. It's traditionally served black, in demitasse cups.

café latte

BY: The Food Lover's Companion

ESPRESSO combined with a liberal amount of foamy steamed milk, usually served in a tall glass mug.

café macchiato

BY: The Food Lover's Companion

An ESPRESSO with a dollop of steamed-milk foam, served in an espresso cup.

café mocha

BY: The Food Lover's Companion

ESPRESSO combined with chocolate syrup and a liberal amount of foamy steamed milk. A café mocha is usually served in a tall glass mug.

café; cafe

BY: The Food Lover's Companion

1. The French word for "coffee." 2. A small, unpretentious restaurant.

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