Index >  Food Glossary "Q-R" >  S

 Quahog - The American Indian name for the East Coast hard shell clam. It is also used to describe the largest of these hard shell clams. Other names used are, chowder or large clam.

   Quatre-epices - A French spice mixture containing ground cinnamon, nutmeg, cloves, and pepper. This mixture is used to season stews and pâtes.

  Quenelle  - A dumpling made from fish or meat forcemeat.

  Quesadilla - Originally a corn masa empanada filled with meat then deep fried. Modern versions found throughout restaurants in the US are made with flour tortillas that are filled with cheese and folded over when cooked.

  Quiche - An open top pie made of eggs, milk or cream, and anything else within reach. The most famous of these is the quiche Lorraine of Alsace, made with bacon and Gruyere cheese.

  Quinoa - Pronounced (KEEN-wah). Anatural whole grain grown in South America. Originally used by the Incas, it can be substituted for rice in most recipes. It is a unique grain in that it serves as a complete protein containing essential amino acids.

  Radicchio - A member of the chicory family with red and white leaves. The different varities range from mild to extremely bitter. The round Verona variety are the most common in the US. Radicchio is used most often in salads, but is quite suitable to cooked preparations.

   Ragout - A French term for stew made of meat, fish, or vegetables.

   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.

   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.

   Rigatoni - Large pasta tubes with ridged sides.

   Rijsttafel - An Indonesian word, meaning "rice table", describing an elaborate buffet of 20 to 40 dishes. The meal centers around large bowls of rice, over which these dishes are eaten.

  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.

  Rissole - Small pies similar to empanadas and piroshki. They are filled with meat, vegetables, or cheese and deep fried.

  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 - The British version of small savory pies.

   Rosti - A Swiss potato pancake made from cooked potatoes, sometimes flavored with bacon.

   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.