| Term | Definition
|
|---|
| popover | A quick bread that is baked at relatively high tempeture in a muffin type pan. This produces a hollow, very brown bread, extremely tastey when served hot right out of the oven!
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| pumpkin | A member of the squash family best known for being carved into Halloween jack-o-lanterns or turned into pie filling for Thanksgiving dinner. It also may be boiled, sliced, fried or pureed or used in soups. The French make pumpkin jam and the Italians use it as a filling for sweet ravioli. The seeds are rich in fats and protien and may be roasted and salted, as a snack or garnish.
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| ramp | A wild onion that resembles a scallion with a strong garlic-onion flavor. Found in specialty produce markets from March to June.
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| ricotta cheese | An Italian cheese similar to cottage cheese but slightly grainy and sweet.
Used in dishes such as lasagna and manicotti. Low fat recipes often call for cottage cheese or a combination of cottage and ricotta as a substitute.
|
| rose hip | The reddish-orange fruit of the rose (after the petals have fallen).
High in vitamin C, they are used to make jellies and jams, syrup, tea and wine.
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| Rotel Tomatoes | A brand of canned tomatoes preseasoned with chopped green chili peppers, salt and spices.
They now come in a number of variations including Mexican and Extra Spicy. Most common recipe is to mix 1 pound of Velveeta cheese and a can of Rotel tomatoes and some chopped fresh cilantro, heated together and served with tortilla chips. These add zest to any number of recipes.
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| Scald | Plunging foods with skins, such as tomatoes, into
boiling water. This loosens and splits the skin,
so it can be removed easily.
|
| Scalding milk | Heat milk to just below the boiling point. This
can slow the souring of the milk.
|
| scant | Not quite up to full measure. For example: a scant teaspoon of an ingredient would be less than a teaspoonful as opposed to a level teaspoon, rounded teaspoon or heaping teaspoon.
|
| snow crab | A type of crab found in the North Pacific region, may be cooked by frying or broiling
but the easiest way is to steam them in a large pot with a little boiling water until they turn a nice orangey color. Live crabs
should be cooked the day they are purchased and refrigerated until cooking. Cook raw crabmeat within 24 hours of when the crab dies.
Crab can then be shelled and used in recipes or dipped in drawn butter as with lobster.
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