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Radicchio / [rah-dee-kee-oh]:
A member of the chicory family with red and white leaves. The different varieties range from mild to extremely bitter. The round Verona variety are the most common in the US. Radicchio is peppery, crunchy, and bitter -- like all members of the chicory clan -- radicchio usually has bright red leaves and a tight head. Used most often in salads, but is quite suitable to cooked preparations.
Ragoût / [ra-goo]:
Stew of meat and or vegetables.
Ramekin / [ram-i-kin]: A small dish designed to both bake and serve individual portions. Also, a cheese dish with bread crumbs or pastry.
Ratatouille / [rat-uh-too-ee]:
A southern French dish of vegetables cooked together. Usually included are diced onion, sautéed in oil, eggplant, garlic, green peppers, tomatoes, zucchini, flavored with oregano, thyme, rosemary and basil.
Reconstitute / [ree-kon-sti-toot]:
To bring a dried, dehydrated food back to its original consistency by adding a liquid.
Reduce / [ri-doos, -dyoos]:
To decrease the volume of a liquid by boiling or simmering; used to provide a thicker consistency
Ricing/ [rahy-sing]:
Forcing (cooked potatoes or other vegetables) through a sieve or ricer.
Risotto / [ri-saw-toh]:
Rice that is sauteed briefly in butter with onions and possibly other aromatics, then combined with stock, which is added in several additions and stirred constantly, producing a creamy texture with grains that are still al dente.
Romaine (Cos) lettuce / [roh-meyn, ruh-]:
This lettuce has long, narrow leaves, crunchy ribs and a slight tang. Also called Cos lettuce because of its origin on the Aegean island of Cos.
Rondelle / [ron-del]:
A knife cut that produces round or oval flat pieces; used on cylindrical vegetables or items trimmed into cylinders before cutting.
Roux / [roo]:
A prepared mixture containing equal parts of flour and fat (usually butter) used to thicken liquids. Roux is cooked to varying degrees, depending on its intended use. The darker the roux, the less thickening power it has but the fuller the taste.
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