Cast Iron Seasoning To season a new skillet, Dutch oven, griddle, etc., rub the pan inside and out with lard, vegetable shortening or canola oil. Bake it at 350 degrees F for about one hour. Over the next few days, repeat the process. After you begin using the pan, clean it with water and a sponge. ...

Cauliflower From the kitchen of Martin James - Copenhagen, Denmark Remove the jacket of leaves which, if very fresh, can be cooked by themselves like a hearty green such as collards. Core out the stem. Then cut the cauliflower in florets, much like broccoli, though the stem is less usable than the ...

Chayote They may be baked, steamed, stuffed, or sautéed. A 1-pound chayote will serve two or three. Scoop out and stuff for baking, or julienne or dice for use as a side vegetable, soup garnish, or a salsa ingredient. Although they can be used raw, they are almost always blanched quickly to develop ...

Cherimoya Seed and purée to use in sauces, salad dressings and sorbets. They are at their peak in December, but are available through the early spring and sporadically throughout the summer. ...

Chicken Stock In a large pot, cover 4 pounds of washed, raw chicken bones or parts with cold water - enough to cover them by 5 inches. Necks and backs are the most flavorful bones of the chicken, so they are ideal, but you can also make a wonderful chicken stock with a whole, cut-up, raw chicken. ...

Chihuahua Cheese Mozzarella or Monterey jack may be substituted for this cheese. ...

Chile Paste Fry chiles in a little canola oil until they just begin to darken and become fragrant. Or you can toast the chiles by placing them in a 275 degree F oven for 5 to 10 minutes or until they become fragrant; but do not allow them to scorch. After frying or toasting the chiles, place them ...

Chile Powder Roast whole dried chiles in an ungreased, very hot cast iron skillet, shaking the pan from time to time to avoid any scorching. This only takes a little under a minute. Remove the chiles from the pan, let them cool enough to be handled, and break them apart. Discard the stems, seeds, ...

Chiles To roast and peel chiles, cut a small slit in the chile close to the stem end so that the steam can escape. Put chiles on a baking sheet and put directly under the broiler or on a screen on the top of the stove. They can also be plunged into hot canola oil to loosen the skins. Another method ...

Chili Powder Chili powder is NOT chile powder. Chili powder is a blend of ground chiles along with other spices. A good commercial brand is "Gebhardt®." ...