Glossary C

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Châtaigne d'Eau is the French for "Water chestnut ", the fruit or corn of a type of a water grass or sedge. Water chestnuts are mostly used in Thai and Chinese cookery to add crunch as they retain their crunchiness and shape even when cooked. In other South East Asian nations, it is said that they are also used to make desserts and drinks Water chestnuts are available fresh or canned and can be eaten raw or cooked. Châtaigne is pronounced "shah-tah-nyuh". In the Philippines, water chestnut is also used as an ingredient in some dishes, and are only available in cans in groceries and supermarkets, as far as I know. I always have a stock at home and eat it straight from the can as snack. I have never eaten any food with waterchestnut while vacationing in Thailand, but I think Chinese dim sum available in the Philiipines has also grounded/minced water chestnuts in some of them.

Châtaigne de Mer the French word which literally translated "chestnut of the sea" actually refers to sea urchin in Southern France. Its exterior part if thorny, and has to be opened like mussels or oyster to see the edible part which is the orange colored meat or roe inside the thorny shell. It is a must to eat Châtaigne de Mer while alive and fresh from the sea. Châtaigne is pronounced "shah-tah-nyuh". In my mother's home province (Marinduque) in the Philippines which is basically a small island in Luzon surrounded by the sea, sea urchins are rampant, especially during low tides, but I have never seen anyone pick them or fish them for eating. People pick up seashells, but never this thorny sea urchin. Now I am wondering if the locals ever eat them. On my next vacation, perhaps, I can ask the old people if ever they have these sea urchins as food. châtaigne de mer Sea urchins, with thanks to Carballeira, a Galician restaurant in Barcelona Latin: Paracentrotus lividus Gender: f Language: French Ethnicity: French Most frequent country: France Most frequent region: Southern France Better known as: oursin See places: French food and cuisine

Catigau refers to a Fricassée made from grilled or smoked eels fished directly from the Rhône River.Catigau is one of specialty dishes typical of the region of Provence. Fricassée is a dish consisting of fish or meat cut into pieces and cooked in a cream sauce or gravy.

Chubritsa refers to a unique Bulgarian spice which is usually placed on the dining the table to perk up a meal if the flavor is deemed too bland.

Coques refers to Andorran traditional flat cakes flavored in vaious ways. Coques are often served as dessert after a meal, or with a cup of coffee in the afternoon as snacks.

Cornucopia Cake is another name for Kransekage which refers to the Danish marzipan ring cake - the customary wedding cake in Denmark. Cornucopia Cake iss made with almonds, pastilage and marzipan. On the outside, the cake is beautifully decorated with sugar work. On the inside it is filled with fresh fruit, candy and almond cakes. To avoid bad luck, the newlyweds cut the cake together as a married couple and all of the reception guests must eat a piece.

  1. Cider
  2. Caramelized sugar
  3. Cabe
  4. Carabeef