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Showing: quadrettini - raclette

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quadrettini

BY: The Food Lover's Companion

Small flat squares of PASTA.

quahog

BY: The Food Lover's Companion

The American Indian name for the East Coast hard-shell clam. The term "quahog" is also sometimes used to describe the largest of these hard-shell clams. Also known as CHOWDER (or large) CLAM.

quail

BY: The Food Lover's Companion

The American quail is not related to the European quail, a migratory GAME BIRD belonging to the partridge family. But when colonists discovered birds that resembled the European version they called them by the same name. American quail are known by various names depending on the region-bobwhite in the East, partridge in the South, quail in the North and blue quail in the Southwest. Other notable members of this family are California quail, mountain quail and Montezuma quail. American quail...

Quark

BY: The Food Lover's Companion

A soft, unripened cheese with the texture and flavor of sour cream, Quark comes in two versions--lowfat and nonfat. Though the calories are the same (35 per ounce), the texture of lowfat Quark is richer than that of lowfat sour cream. It has a milder flavor and richer texture than lowfat yogurt. Quark can be used as a sour cream substitute to top baked potatoes, and as an ingredient in a variety of dishes including cheesecakes, dips, salads and sauces. See also CHEESE.

quatre épices

BY: The Food Lover's Companion

A French phrase meaning "four spices," referring to any of several finely ground spice mixtures. Though there's no standard mixture for quatre épices, the blend is usually mixed from the following selection: pepper (usually white), nutmeg, ginger, cinnamon or cloves. Quatre épices is used to flavor soups, stews and vegetables. See also SPICES.

quenelle

BY: The Food Lover's Companion

A light, delicate dumpling made of seasoned, minced or ground fish, meat or vegetables bound with eggs or PANADA. This mixture is formed into small ovals and gently poached in stock. Quenelles are usually served with a rich sauce and can be used as a first course, main course or garnish.

quesadilla

BY: The Food Lover's Companion

A flour TORTILLA filled with a savory mixture, then folded in half to form a turnover shape. The filling can include shredded cheese, cooked meat, REFRIED BEANS or a combination of items. After the tortilla is filled and folded, it's toasted under a broiler or fried. Quesadillas are usually cut into strips before being served, often as an appetizer.

queso

BY: The Food Lover's Companion

The Spanish word for "cheese."

queso blanco

BY: The Food Lover's Companion

see QUESO FRESCO

queso fresco

BY: The Food Lover's Companion

A white, slightly salty, fresh Mexican cheese with a texture similar to that of FARMER CHEESE. Queso fresco is available in cottage cheese-style tubs in Latin markets and many supermarkets. Also called queso blanco.

queso fundido

BY: The Food Lover's Companion

Spanish for "melted cheese," referring to a dish (which is usually served as an appetizer) of just that-melted cheese. Additions are varied and may include JALAPEÑOS or bits of cooked pork, beef or chicken.

quetsch

BY: The Food Lover's Companion

A variety of plum used primarily to make an Alsatian EAU DE VIE of the same name. This plum is also used in desserts and LIQUEURS.

quiche

BY: The Food Lover's Companion

This dish originated in northeastern France in the region of Alsace-Lorraine. It consists of a pastry shell filled with a savory custard made of eggs, cream, seasonings and various other ingredients such as onions, mushrooms, ham, shellfish or herbs. The most notable of these savory pies is the quiche Lorraine, which has crisp bacon bits (and sometimes GRUYÈRE cheese) added to the custard filling. Quiches can be served as a lunch or dinner entrée, or as a first course or HORS D'OEUVRE.

quick bread

BY: The Food Lover's Companion

Bread that is quick to make because it doesn't require kneading or rising time. That's because the LEAVENER in such a bread is usually baking powder or baking soda, which, when combined with moisture, starts the rising process immediately. In the case of double-acting baking powder, oven heat causes a second burst of rising power. Eggs can also be used to leaven quick breads. This genre includes most BISCUITS, MUFFINS, POPOVERS and a wide variety of sweet and savory loaf breads.

quince

BY: The Food Lover's Companion

Ancient Romans used the flowers and fruit of the quince tree for everything from perfume to honey. It was also considered a symbol of love and given to one's intended as a sign of commitment. Though the quince has been around for over 4,000 years throughout Asia and the Mediterranean countries, it's not particularly popular with Americans. This yellow-skinned fruit looks and tastes like a cross between an apple and a pear. The hard, yellowish-white flesh is quite dry and has an astringent,...

quinine water

BY: The Food Lover's Companion

see TONIC WATER

quinoa

BY: The Food Lover's Companion

Although quinoa is new to the American market, it was a staple of the ancient Incas, who called it "the mother grain." To this day it's an important food in South American cuisine. Hailed as the "supergrain of the future," quinoa contains more protein than any other grain. It's considered a complete protein because it contains all eight essential amino acids. Quinoa is also higher in unsaturated fats and lower in carbohydrates than most grains, and it provides a rich and balanced source of...

rabbit

BY: The Food Lover's Companion

The domesticated members of the rabbit family (a rodent relation) have fine-textured flesh that is almost totally white meat. They're plumper and less strongly flavored than their wild counterparts. A mature rabbit averages between 3 and 5 pounds, much smaller than its relative the hare (which usually weighs in at between 6 and 12 pounds). Fresh and frozen rabbit is available dressed either whole or cut into pieces. The best will be young and weigh between 2 and 2 1/2 pounds, and should ha...

rack of lamb

BY: The Food Lover's Companion

A portion of the rib section of a lamb, usually containing eight ribs. A rack of lamb can be cut into chops or served in one piece-either as a rack or formed into a CROWN ROAST. See also LAMB.

raclette

BY: The Food Lover's Companion

1. A cow's-milk cheese from Switzerland that's similar to GRUYÈRE in both texture (semifirm and dotted with small holes) and flavor (mellow and nutty). It can be found in specialty cheese stores and many supermarkets. 2. A dish by the same name consisting of a chunk of raclette cheese that is exposed to heat (traditionally an open fire) and scraped off as it melts. (Electric raclette machines are also available.) The word raclette comes from racler, French for "to scrape." It's served as a...

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