The Caesar salad was once voted by the International Society of Epicures in Paris as the “greatest recipe to originate from the Americas in fifty years.” Cajun cuisine (KAY-juhn kwee-ZEEN) – Cajun food is essentially the poor cousin to Creole.
Today it tends to be spicier and more robust than Creole, utilizing regionally available resources and less of the foods gained through trade.
cake flour – Cake flour is very finely ground soft wheat used to make tender, fine-textured cakes.
It is bleached with chlorine gas, which, besides whitening the flour, also makes it slightly acidic.
The tomato sauce is sprinkled on top and it then goes into the oven. Marie Fontaine at Camembert in Orne, France first made Camembert cheese in 1791.
It is lightly drizzled with olive oil upon its emergence. It is said that Napoleon was served this cheese (which was as yet unnamed) and he then named it Camembert.
The Greeks revered the cabbage for its many medicinal properties.
Cato, an ancient Roman statesman, circa 200 BCE, advised people to eat plenty of raw cabbage seasoned with vinegar before a banquet at which one plans to “drink deep.” Even the ancient Egyptians advised starting the meal with raw cabbage, including cabbage seeds, to keep one sober.
Today, Caciocavallo cheese is made from cow’s milk, though its cryptic name literally means “horse cheese” – the Sicilian word “cacio” sharing the same root as casein while “cavallo” means horse.They are served as snacks (appetizers) at cocktail and buffet parties.candlenut – Candlenut is the name of a tropical nut used in Malaysian cuisine.It derives its peculiar name from the fact that the oil of the nut is also used to make candles.It is a favorite of Sicilian chefs for use with pasta. “Caciovacchino” was a similar product made in times past.Caesar Salad (SEE-zer) – The salad consists of greens (classically romaine lettuce) with a garlic vinaigrette dressing.(There’s a theory that the cheese owes its name to the manner in which two bulbs were attached by a string and suspended from a beam “a cavallo” as though astride a horse.) It takes at least eight months to age Caciocavallo cheese properly, achieving a sharper flavor in about two years.