Slices
Seeds
culinary glossary
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Raclette - The traditional Swiss Raclette is lesser known than fondue. Raclette is a staple of wintertime in Switzerland. Slices of Raclette cheese are melted in the individual trays of a raclette machine, and then served over sliced little red potatoes, seasoned with ground pepper, and paprika. To round out this dish one serves Cornichons, mini corn and pearl onions with the Raclette.
Raisins - Dried grapes.
Ramekin - Small shallow baking dish. The foods cooked in these are also served in them.
Ramen - Asian instant-style deep-fried noodles that are usually sold in cellophane packages. Ramen is Japanese, or at least a word born in Japan.
Ramp - Ramps, also known as wild leeks,
are wild onions, which resemble scallions with broader leaves. They can be
found in specialty produce markets from March to June and grow from Canada to
the Carolinas. Although the garlicky-onion flavor of ramps is a bit stronger
than leek, scallion, or onion, it can often be used as a substitute for any of
those three.
Ras el Hanout - This is a powdered
spice mixture, used in Arabic and north African cooking, with a sweet and
pungent flavor. See the definition under charmoula for a description of the
ingredients and its applications.
Ratatouille - A vegetable stew
consisting of onions, eggplant, sweet peppers, zucchini, and tomatoes flavored
with garlic, herbs, and olive oil. Traditionally simmered until all of the
vegetables are quite soft and the flavor has blended into one, ratatouille
takes on the appearance of marmalade. Newer versions reduce the cooking time,
allowing the vegetables to retain some of their original identity.
Ravioli - Stuffed pasta dough
served in broth or with sauce.
Remoulade - This classic French
sauce is made by combining mayonnaise (usually homemade) with mustard, capers
and chopped gherkins, herbs and anchovies. It is served chilled as an
accompaniment to cold meat, fish and shellfish.
Rennet - An extract from the
stomach of lambs and calves used in cheese making to coagulate milk. There are
also rennets obtained from vegetables such as cardoons.
Rice - A cereal grass that is cultivated extensively in warm climates for its edible grain.
Rice vinegar - Used in both Japanese and Chinese cooking, rice vinegar is made from fermented rice and comes in several varieties, each differing in intensity and tartness. In general they are all fairly mild compared to European and American-style vinegars. They can be used in dressings, marinades, as dipping sauces and condiments.
Ricotta - Ricotta is a soft, unripe Italian curd cheese. It is the by product of the whey of other cheeses. It is sweet in flavor and grainy in texture. Ricotta is used often in Italian sweets (most notably Cassata alla Sicilian) and in savory dishes as pasta stuffing.
Ricotta Salata - A lightly salted sheep's
milk cheese that has been pressed and dried. It is one of the best known
Sicilian cheeses.
Riddling - An important step in
removing sediment from Champagne. Bottles are placed in racks and then turned
by hand or machine over weeks or months until thay are upside down and the
sediment has settled on top of the corks.
Rigatoni - Large pasta tubes with
ridged sides.
Rijsttafel - A Dutch word, meaning
"rice table". It is a Dutch version of an Indonesian meal consisting of hot
rice accompanied by several (sometimes 20 or 40) small, well-seasoned side
dishes of seafoods, meats, vegetables, fruits, sauces, condiments, etc.
Rillette - A coarse, highly spiced
spread made of meat or poultry and always served cold. This is called potted
meat because rillettes are often covered with a layer of lard and stored for a
period of time to age the mixture.
Risotto - An Italian preparation of
rice resulting in a creamy liaison with stock and butter. This may be served
as a first course, main course, or side dish and embellished with meat,
seafood,cheese, or vegetables. The best known version of this dish is risotto
ala Milanese, with saffron and Reggiano parmesan cheese.
Rissole - Small pies similar to
empanadas and piroshki. They are filled with meat, vegetables, or cheese and
deep fried.
Roquefort cheese - It is a blue cheese
from a village in France called Roquefort. It's story began when a young
shepherd, who was sheltering in a cave, left his snack, which was composed of
gingerbread and ewe cheese in a cave crack to join his beloved shepherdess.
Forty days after, when he came back, he saw that the bread and curd were
covered with mold. He hesitated for a while but as he was very hungry, he had
a bite. To his great astonishment, he found it delicious! The veins marbled
with mold had transformed his curd into an aromatic and smooth cheese with a
flavorsome taste.
Rosti - A Swiss potato pancake made
from cooked potatoes, sometimes flavored with bacon.
Rotini ("Spirals" or "Twists") - This
pasta's twisted shape holds bits of meat, vegetables and cheese, so it works
well with any sauce, or you can use it to create fun salads, baked casseroles,
or stir-fry meals.
Rouille - A thick sauce similar to
aioli, made of dried chiles, garlic, and olive oil. Rouille is traditionally
served with bouillabaisse and soup de poisson. Other recipes also add saffron
and tomatoes.
Roux - A mixture of flour and fat
used to thicken sauces, soups, and stews. Though usually made with butter,
rouxs are also made with bacon or poultry fats, margarine, and vegetable oil.
The mixture is cooked for a brief time to remove the raw taste of the starch
from the flour. Longer cooking results in a darker color, which is favorable
in Creole cooking where rouxs are cooked for long periods until they reach a
dark brown color.
