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Ragout
View on Wikipediafrom Wikipedia
 Ragoût aux lentilles | |
| Type | Stew |
|---|---|
| Place of origin | France |
| Region or state | Paris |
Ragout (/ræˈɡuː/, French: ragoût, French: [ʁaɡu]) is a stew served as a main dish.
Etymology
[edit]The term comes from the French ragoûter, meaning 'to revive the taste'.[citation needed]
Preparation
[edit]The basic method of preparation involves slow cooking over a low heat. The main ingredients are many; ragouts may be prepared with or without meat, a wide variety of vegetables may be incorporated, and they may be more or less heavily spiced and seasoned.[citation needed]
Examples
[edit]
The Roman-era cookbook Apicius includes a recipe for ragout with ostrich meat. According to a translation by Patrick Faas, it incorporated dates, honey, vinegar, garum (a fish sauce), passum (a dessert wine), and spices such as pepper, mint, roast cumin, and celery seed. The Apicius recipe suggests boiling all the ingredients save for the ostrich meat together in a pot, binding them with starch, and pouring the mixture over boiled ostrich meat, while Faas, in his reconstruction, tells the reader to first make a roux with flour and olive oil and add passum, spices, honey, vinegar, dates, and garum in a certain order, after which the reader can then stir in the ostrich meat, which he says can be roasted or fried.[1]
Two 18th-century English dishes from The Complete Housewife[2] show some of the varying meats, vegetables, seasonings, garnishes and procedures which can be applied to the ragoût.
A Ragu for made Dishes
TAKE claret, gravy, sweet-herbs, and savoury spice, toss up in it lamb-stones (i.e. lamb's testicles), cock's-combs, boiled, blanched, and sliced, with sliced sweet-meats, oysters, mushrooms, truffles, and morels; thicken these with brown butter; use it when called for.
To make a Ragu of Pigs-Ears
TAKE a quantity of pigs-ears, and boil them in one half wine and the other water; cut them in small pieces, then brown a little butter, and put them in, and a pretty deal of gravy, two anchovies, an eschalot or two, a little mustard, and some slices of lemon, some salt and nutmeg: stew all these together, and shake it up thick. Garnish the dish with barberries.
In his 19th-century culinary dictionary, Alexandre Dumas credits ragouts with making "the ancient French cuisine shine". He gives several examples including salpicons, made with a variety of meats and vegetables like mushrooms, artichokes, truffles, quenelles, and sweetbreads. According to Dumas each ingredient is cooked separately. The "Ordinary Salpicon" includes veal sweetbreads, ham, mushrooms, foie gras and truffles served in espagnole sauce. Celery ragout is cooked in bouillon seasoned with salt, nutmeg and pepper. Cucumber ragout is made with velouté sauce. One ragout is made with madeira, chestnuts and chipolata sausages cooked in bouillon with espagnole sauce.[3]
In popular culture
[edit]The 1731 patriotic ballad "The Roast Beef of Old England" by the British writer Henry Fielding comically attributes Britain's traditional military prowess to the eating of roast beef, suggesting that this has been lost since the introduction of ragout from "all-vapouring France".[4]
In Robert Burns' "Address to a Haggis" (1786), the poet suggests nobody could possibly choose French ragout when presented with the titular delicacy.
In the novel Pride and Prejudice, the character Mr. Hurst reacts with disdain when Elizabeth Bennet opts for a "plain dish" instead of a ragout at dinner.
In the Haddawy translation of The Arabian Nights, the Steward's tale about "The Young Man from Baghdad and Lady Zubaida's Maid" (beginning during the 121st night and continuing through the 130th night) tells of the suffering of a young man who attempts to consummate his marriage without having washed his hands after having eaten a large quantity of ragout spiced with cumin.[5]
See also
[edit]
References
[edit]- ^ "Eight recipes from Around the Roman Table: Food and Feasting in Ancient Rome". University of Chicago Press. Retrieved 28 October 2023.
- ^ Smith, Eliza (1758). The Compleat Housewife: or, Accomplished Gentlewoman's Companion… (16th ed.). London: C Hitch, etc.
- ^ Alexandre Dumas' Dictionary of Cuisine, 1873
- ^ Daly, Gavin (2013). The British Soldier in the Peninsular War: Encounters with Spain and Portugal, 1808–1814. Palgrave Macmillan. p. 100. ISBN 978-1-137-32382-8.
- ^ Haddawy, Hussain (1990). The Arabian Nights (978-0-393-33166 ed.). W. W. Norton & Company. p. 275.
External links
[edit]
Media related to Ragoût at Wikimedia Commons
| International | |
|---|---|
| National | |
| Other | |
Ragout
View on Grokipediafrom Grokipedia
Ragoût is a main-dish French stew characterized by well-seasoned chunks of meat, fish, or vegetables simmered slowly in a flavorful, thick sauce.[1] The dish emphasizes rich, layered tastes achieved through low-heat cooking, often incorporating ingredients like onions, carrots, herbs, and wine to create a harmonious blend.[2] Originating from the French verb ragoûter meaning "to revive the taste" or "to stimulate the appetite," the term reflects its role in enhancing palates with bold seasonings.[3] First recorded in English in 1652, ragoût has become a cornerstone of French culinary tradition, adaptable to seasonal produce and proteins.[1]
Origins and Etymology
Etymology
The term "ragout" derives from the French word ragoût, which itself stems from the verb ragoûter, meaning "to revive the taste" or "to stimulate the appetite."[1][4] This verb emerged in the 17th century in French culinary lexicon, reflecting the dish's purpose as a flavorful stew intended to enhance or restore palatability in meals.[3] The etymological roots trace further to Old French goût, signifying "taste," compounded with the prefix re- (indicating repetition or intensification) and the preposition à (meaning "to" or "toward").[3] This construction ultimately connects to the Latin gustus, denoting "taste" or "appetite," highlighting a classical linguistic heritage centered on sensory revival.[1] Over time, the spelling and pronunciation evolved, with the French ragoût featuring a circumflex accent and nasal vowel, adapting to regional dialects. In English, the term "ragout" first appeared in 1652 as an anglicized borrowing, initially retaining the French orthography but gradually simplifying in pronunciation to /ræˈɡuː/.[5][3] Related terms proliferated in other languages; for instance, the Italian ragù arose in the late 18th century as an adaptation of the French ragoût, likely influenced by Napoleonic-era cultural exchanges in northern Italy.[6]Historical Origins
The origins of ragout trace back to medieval European culinary practices, where stews formed a staple of the diet, often thickened with bread and heavily spiced to mask flavors and preserve meat. In 14th-century France, early forms of ragout appear in Guillaume Tirel (Taillevent)'s Le Viandier, such as an oyster ragout prepared by simmering shellfish in a spiced broth, reflecting the era's emphasis on communal pots and seasonal ingredients.[7] These medieval stews evolved into more refined preparations with complex sauces that highlighted natural flavors over excessive spicing. By the 17th century, ragout emerged as a distinct dish in French cuisine, first systematically documented in François Pierre La Varenne's Le Cuisinier françois (1651), which described it as a seasoned stew of meat pieces browned and simmered in sauce, often with vegetables, to revive the appetite—a term derived from the French ragoûter.[8] La Varenne's innovations, including the use of roux and butter for thickening instead of bread, marked a shift toward simplicity and elegance, popularized at the court of the Marquis d'Uxelles and influencing subsequent cookbooks through 52 editions by 1700.[8] The dish spread via colonialism and trade, reaching England by the mid-17th century through translations like the 1653 English edition of La Varenne's work, and appearing in 18th-century texts such as Hannah Glasse's The Art of Cookery Made Plain and Easy (1747), where ragouts adapted local ingredients while retaining French flair.[9][10] In the Americas, early adaptations emerged in colonial cookbooks by the late 18th century, as seen in recipes like "Ragoo of French Beans" from Virginia households, incorporating New World produce into the stew format.[11] In the 19th century, ragout underwent refinement amid the industrialization of food preparation, with professional chefs like Auguste Escoffier standardizing techniques in Le Guide Culinaire (1903), emphasizing precise braising and sauce reductions for haute cuisine while mass production of stocks and canned goods made home versions more accessible.[12] Alexandre Dumas, in his Grand Dictionnaire de la Cuisine (1873), praised ragouts as emblematic of French culinary brilliance, underscoring their evolution into versatile, layered dishes.[13]Culinary Fundamentals
Definition and Key Ingredients
A ragout is a classic French culinary preparation defined as a thick, well-seasoned stew composed of bite-sized pieces of meat, poultry, seafood, or vegetables cooked slowly in a flavorful sauce.[1] Originating in French cuisine, it emphasizes the harmonious blending of ingredients through prolonged simmering to develop deep, reviving flavors.[14] Unlike thinner soups, which feature more liquid and serve as a lighter course, ragout maintains a denser consistency where the sauce clings to the solids, providing a substantial main dish.[15] It also differs from simple braises by focusing on smaller, uniform pieces in a more abundant sauce rather than larger cuts partially submerged in minimal liquid.[16] The essential ingredients of a ragout form a balanced foundation that supports its robust profile, starting with a base protein such as beef, lamb, veal, poultry, or seafood cut into small, even chunks to ensure uniform cooking.[17] Aromatics provide the aromatic backbone, typically including onions, garlic, carrots, and celery (known as the mirepoix in French cooking), along with herbs like thyme, bay leaves, and parsley to infuse complexity.[18] Liquids such as meat or vegetable stock, red or white wine, and tomatoes (either fresh, paste, or sauce) create the simmering medium, while thickeners like a flour-based roux, pureed vegetables, or reduction help achieve the characteristic velvety sauce.[19]Preparation Techniques
The preparation of ragout begins with searing the proteins, such as cuts of beef, lamb, or poultry, in a hot pan with fat to develop a flavorful crust through the Maillard reaction, a chemical process where amino acids and reducing sugars in the meat react under high heat to produce complex flavors and browning.[20][21] This step, typically done after seasoning and patting the meat dry, enhances depth without overcooking the interior. Following searing, the proteins are removed, and the dish proceeds to slow simmering in a covered pot for 1 to 4 hours at low heat, allowing connective tissues to break down into tender, gelatinous textures while flavors from proteins, aromatics like mirepoix (diced onions, carrots, and celery), and liquids meld together.[21][22] Sauce development in ragout relies on building a flavorful base starting with mirepoix, sautéed in the residual fat from searing to release natural sugars and aromas, often followed by tomato paste for added umami.[21] The pan is then deglazed with wine, stock, or a combination to dissolve the flavorful browned bits (fond) adhering to the surface, incorporating them into the liquid.[21][22] This mixture is reduced over time through evaporation during simmering, naturally thickening the sauce without additional agents, though a bouquet garni of herbs can be added for subtle seasoning.[21] Various cooking vessels suit ragout preparation, with a Dutch oven being ideal for stovetop-to-oven transitions due to its heat retention and even distribution, enabling braising at around 300–325°F (149–163°C) for consistent results.[22] Adaptations include using a slow cooker for hands-off low-temperature cooking over 6–8 hours or stovetop simmering in a heavy pot, though oven-braising is preferred for larger batches to avoid hot spots.[23] Common pitfalls in ragout preparation include over-stirring during simmering, which can break down proteins excessively and lead to a mushy texture; instead, allow the mixture to cook undisturbed after initial setup, flipping meats only occasionally if needed.[22] Another issue is imbalanced acidity, often from tomatoes or wine overpowering the dish—counter this by tasting midway and adjusting with a pinch of sugar or fat like butter to mellow sharpness, while using tomatoes or vinegar judiciously to enhance tenderizing without excess tartness.[21][24]Regional and Cultural Variations
French Traditions
In classic French cuisine, ragout represents a cornerstone of comfort and technique, with iconic preparations like blanquette de veau and navarin d'agneau exemplifying the dish's versatility and elegance. Blanquette de veau features tender veal simmered in a velvety white sauce enriched with cream, often accompanied by carrots, pearl onions, and mushrooms, creating a delicate yet hearty stew that highlights the meat's subtle flavor without browning.[25] Similarly, navarin d'agneau is a springtime lamb ragout that pairs shoulder or leg cuts with seasonal vegetables such as young carrots, turnips, peas, and new potatoes, gently braised in a light broth to preserve the freshness of the ingredients.[26] These dishes underscore ragout's role as a refined simmered preparation, where slow cooking develops depth while maintaining ingredient integrity. Regional influences further diversify French ragout traditions, adapting to local terroirs and produce. In Provençal cuisine, ragouts like daube provençale incorporate beef marinated and stewed in robust red wine with aromatic herbs such as thyme, rosemary, and bay leaves, often enhanced by briny olives and garlic for a Mediterranean-inflected earthiness. Conversely, Norman versions draw from the region's dairy and orchard bounty, featuring cream and cider in stews such as veal or pork ragouts, where the tangy apple cider balances the richness of the sauce and infuses the meat with subtle fruit notes.[27] These variations reflect France's culinary mosaic, where ragout serves as a canvas for hyper-local flavors. Within the structure of a traditional French meal, ragout typically anchors the main course, or plat principal, paired with crusty bread to sop up sauces or boiled potatoes for substance, embodying accessible yet sophisticated home fare. This positioning ties ragout to everyday elegance, distinct from lighter entrées or elaborate desserts. In the 20th century, chefs like Auguste Escoffier played a pivotal role in standardizing these preparations through works like Le Guide Culinaire, which codified ragout techniques with precise emphases on sauce finesse, consistent simmering, and balanced reductions to elevate the dish across professional and domestic kitchens.[28]Italian and Mediterranean Adaptations
In Italian cuisine, ragù represents a distinct adaptation of the French ragout, evolving into a meat-based sauce primarily served with pasta rather than as a standalone stew. The most iconic example is ragù alla bolognese, originating from Bologna in the Emilia-Romagna region, which features finely ground beef and pork, a soffritto base of onions, carrots, and celery, tomato paste, red wine, and milk, all slow-cooked for at least three hours to develop deep flavors.[29] This preparation method emphasizes gradual reduction and infusion, differing from denser French stews by integrating seamlessly with tagliatelle or other pasta shapes.[30] The incorporation of tomatoes into Italian ragù became prominent in the 19th century, transforming earlier meat-only versions into tomato-forward sauces familiar today. Neapolitan ragù adopted tomatoes earlier due to regional agricultural influences.[31] In northern Italy, ragù alla bolognese gained its structured identity through recipes like Pellegrino Artusi's 1891 publication, which featured a meat-based preparation without tomatoes; tomatoes were added minimally in the early 20th century.[31] Mediterranean adaptations diverge further, incorporating local spices, seafood, or game while maintaining the core simmering technique but yielding lighter, herb-infused profiles. Greek stifado, a beef or rabbit stew from the Ionian islands, highlights this with tender meat braised in red wine, pearl onions, tomatoes, and warming spices like cinnamon and allspice, creating a tangy, aromatic dish that contrasts the richer Italian meat sauces.[32] Similarly, Spanish estofado, derived from the French "estouffée" via medieval culinary exchanges, features braised beef or pork with vegetables in a covered pot.[33] In North African contexts, stews echo ragout's slow-cooking ethos but adapt to arid climates and available proteins, often prioritizing aromatic, spice-driven lightness. The 20th-century spread of Italian ragù through immigration waves further influenced these traditions.[34]Global Influences and Modern Twists
In Asian cuisines, ragout has inspired fusions that blend its stew-like structure with local flavors, such as preparations incorporating curry spices like turmeric and cumin alongside coconut milk for a creamy, aromatic base.[35] These adaptations maintain the slow-simmered essence of ragout while adding heat from chilies and freshness from herbs like coriander. Chinese variations often feature soy sauce and ginger to impart umami and warmth to braised meat stews, echoing traditional ragout tenderness but with East Asian aromatics for depth.[36] American interpretations have diversified ragout further, with Creole versions in New Orleans cuisine using okra as a thickener and incorporating seafood like shrimp alongside onions, celery, and bell peppers for a robust, tomato-infused stew.[37] Since the 2010s, vegan ragouts have surged in popularity amid health trends emphasizing plant proteins, often substituting lentils and root vegetables like carrots and parsnips for meat to create hearty, nutrient-dense dishes.[38] Contemporary innovations have streamlined ragout preparation through pressure cookers or Instant Pots, achieving tender results in 30-60 minutes under high pressure compared to the hours required for traditional stovetop simmering, while preserving flavor through techniques like natural pressure release.[39] Plant-based iterations of these stews have proliferated in the 21st century, driven by sustainability movements that highlight reduced environmental impacts—such as approximately 14 times lower overall environmental impact (including greenhouse gas emissions) for vegan meals compared to meat-based ones.[40] Globalization has fostered ragout's integration into fusion cuisines, exemplified by Latin American adaptations as seen in colonial-era stews like ropa vieja.[41] These evolutions reflect ragout's adaptability, with core proteins reimagined through regional spices to suit diverse palates.Notable Dishes and Examples
Classic Examples
A classic French ragout is blanquette de veau, a white veal stew featuring pieces of veal shoulder or breast (1.5 kg) simmered in a white stock with carrots, celery, leeks, and an onion studded with cloves, then combined with mushrooms and pearl onions in a velouté sauce enriched by a liaison of egg yolks and cream for a creamy, pale finish.[42] The dish emphasizes gentle poaching to preserve the meat's tenderness and the sauce's delicate color, distinguishing it from browned stews.[43] Another iconic example is navarin d'agneau, a spring lamb ragout made with shoulder or leg of lamb (about 1.5 kg) browned and simmered with turnips, carrots, potatoes, onions, and spring vegetables like peas and lettuce, seasoned with herbs and sometimes a touch of tomato for color.[26] This dish highlights seasonal produce and tenderizes lamb through slow cooking, often served with bread to absorb the flavorful juices. Traditional ragouts are commonly accompanied by starches that absorb their sauces, such as rice or polenta for a comforting base, or crusty bread for sopping up remnants, enhancing the dish's rustic appeal.[44]Contemporary Variations
In recent years, vegan ragouts have gained prominence by substituting meat with plant-based alternatives like mushrooms, eggplant, and lentils to replicate the hearty texture and umami of traditional versions. These adaptations emphasize layered flavors through slow-simmered vegetables and rich sauces, often featured in 2020s plant-based cookbooks such as Hetty Lui McKinnon's Tenderheart (2023), which includes a miso mushroom ragout highlighting fresh and dried mushrooms for depth.[45] Similarly, recipes using eggplant and lentils build savory profiles with soy, tomato paste, and herbs, making them suitable for serving over polenta or as a stew.[46] Quick-prep ragouts cater to modern busy lifestyles by streamlining traditional braising into one-pot meals using pre-cut vegetables and pantry staples, achieving tenderness in under an hour. For instance, a French-style Puy lentil ragout simmers lentils with carrots, celery, and tomatoes in a single pot for about 35 minutes, yielding a protein-rich dish without extended cooking.[46] These versions adapt base techniques like mirepoix sautéing for speed, often incorporating canned tomatoes or broth to hasten flavor development while maintaining ragout's comforting essence. Gourmet twists on ragout incorporate molecular gastronomy elements, such as sous-vide cooking for precise texture control in components like short ribs or vegetables, elevating the dish beyond conventional stews. Low-carb adaptations pair ragout with cauliflower rice, as in Cookin Canuck's wild mushroom ragout, where foraged-style mushrooms simmer briefly and serve over riced cauliflower for a grain-free, nutrient-dense alternative.[47] Sustainability-focused ragouts, prominent in farm-to-table movements since 2015, prioritize seasonal and foraged ingredients to minimize environmental impact and support local ecosystems. Chefs like Alan Bergo in Forager Chef advocate for wild greens and mushrooms in stews akin to ragout, such as minestrella, which blends up to 50 foraged varieties with beans for a nutrient-packed, low-waste dish.[48] Similarly, Susan Herrmann Loomis's seasonal mushroom ragout uses hyper-local, autumn-harvested fungi with soy for umami, reflecting broader trends in reducing food miles and embracing biodiversity.[49] The New York Times' spring ragoût (2019) exemplifies this by featuring peak-season vegetables like fennel and peas, simmered briefly to preserve freshness and flavor.[50]Cultural and Symbolic Role
In Literature and Cuisine History
In eighteenth-century English literature, ragout frequently appeared as a symbol of French culinary excess and cultural invasion, reflecting broader anxieties about national identity and Francophobia during periods of political tension with France. Writers often caricatured the dish as overly elaborate and artificial, contrasting it with simpler English fare to underscore themes of authenticity and restraint; for instance, in Tobias Smollett's The Expedition of Humphry Clinker (1771), ragout is mocked as a decadent import that corrupts British palates.[51] This portrayal extended into the nineteenth century, where Jane Austen used ragout in Pride and Prejudice (1813) to highlight social pretensions; Mr. Hurst has nothing to say to Elizabeth Bennet when he finds her prefer a plain dish to a ragout, illustrating her unpretentious character against the ostentation of high society.[52] Jean Anthelme Brillat-Savarin's The Physiology of Taste (1825) elevated ragout within historical culinary discourse by discussing its practical role in everyday French life, noting it as a versatile stew essential for laborers like river boatmen, prepared simply with available ingredients to sustain long journeys. Brillat-Savarin's reflections positioned ragout not merely as sustenance but as an embodiment of gastronomic philosophy, where its layered flavors revived the appetite and mirrored the sensory pleasures central to human enjoyment.[53] Twentieth-century cookbooks further canonized ragout as a cornerstone of French haute cuisine, with Auguste Escoffier's Le Guide Culinaire (1903) featuring numerous variations, such as ragout of lamb or veal, emphasizing precise techniques to achieve balanced, refined stews that showcased professional mastery. Similarly, works like Simone Beck, Louisette Bertholle, and Julia Child's Mastering the Art of French Cooking (1961) adapted ragout for broader audiences, presenting it as an accessible yet sophisticated dish that preserved its historical depth while adapting to modern kitchens. These texts reinforced ragout's symbolic resonance as a marker of abundance and cultural continuity, often evoking themes of communal comfort in narratives of return or resilience.[51]Modern Perceptions and Usage
In contemporary society, ragout is perceived as a hearty, comforting dish that lends itself well to dietary adaptations, particularly in wellness-focused diets like keto, where traditional starchy components such as potatoes can be replaced with low-carb alternatives like cauliflower or zucchini to maintain its rich flavor profile while reducing carbohydrate content.[54] This versatility aligns with broader 2020s health trends emphasizing customizable nutrition, though debates persist over its reliance on animal fats, with research highlighting ongoing controversies about saturated fats' role in cardiovascular health despite evolving guidelines that stress context and overall diet quality.[55] Economically, ragout continues to serve as an accessible home cooking staple, leveraging affordable cuts of meat, seasonal vegetables, and pantry basics to produce economical, high-yield meals suitable for families on a budget. Following the 2020 pandemic, it has experienced a resurgence in restaurant settings as part of a broader comfort food revival, where diners seek familiar, nourishing options amid economic uncertainty and a return to experiential dining.[56] In popular culture, ragout and its Italian variant ragù have gained visibility through media, notably in the FX series The Bear (2022–present), where a 72-hour lamb ragù is referenced in season 2, episode 2, underscoring the dedication behind slow-simmered sauces and inspiring home cooks to experiment with similar techniques. Since 2018, simplified ragout recipes have proliferated on digital platforms, fueling interest among younger audiences in traditional yet approachable cooking methods. Symbolically, ragout represents the principles of the slow food movement, which advocates for mindful, unhurried preparation to preserve flavor and cultural heritage in contrast to modern fast-paced lifestyles; chefs like Yotam Ottolenghi have championed this through recipes emphasizing extended cooking times for depth of taste, as in his Venetian-inspired duck ragù.[57][58]References
- https://fr.wikisource.org/wiki/Page:Auguste_Escoffier_-_Le_Guide_Culinaire_-_Aide-m%25C3%25A9moire_de_cuisine_pratique%2C_1903.djvu/741