PT foodies, what are capers? I know they are a plant, specifically a bud from the plant. I had chicken piccata over the weekend and, of course, there they were. What's the flavor of capers, anyway? What else can you do with them beside chicken piccata? My mom has a jar of capers in the refrigerator, but it seems as though she uses only a very few at a time. (she mostly makes half of a given recipe nowadays since it's just her and my dad, so that may be part of it- if you use a small amount in a recipe to begin with, and she is using even less)
They are nasturtium buds, pickled basically.
Elyse, I use them when I make Wiener Schnitzel... put a little of the juice in the sauce and some capers on top of the meat, after it's done, along with horseradish. So yummy!
You can also put a few in a tuna salad and you can also sprinkle them on a pizza. The first pizza I ever had was in Switzerland and it had capers on.
Can't think of any more recipes right now - just had breakfast. ;)
Here's one recipe (quite a large portion, but you can make half). There are countless other recipes for it:
* 280 grams of tuna (2 cans)
* 200 grams of shunning, 0.2%
* 120 grams of pickled gherkins (4 pieces)
* 60 grams of onion (small)
* 2 tablespoons capers
* 1 tablespoon Dijon mustard
* 1 tablespoon tabasco
* 1 lemon
* Salt and pepper
capers are used in a lot of italian dishes. They are not always 'pickled' they are often salted. Capers are quite strong in flavor. They are often called caper berries. Wiki explain them quite well. capers
Another recipe containing capers:
Prepare a garlic butter with lots of basil in it (mixing the soft butter with finely diced garlic and the basil cut into fine stripes (what you call a chiffonnade ;))). (about 1 stick for 4 persons)
Grease an oven-proof dish with normal butter.
Take some fish fillet, salt it and pepper it and put it in the dish. Put flakes of the garlic basil butter all over it. Sprinkle with capers, olives and lemon juice and cook it in the pre-heated oven (350 F) until it is done (which depends on the thickness of the fish, for most 10-15 minutes will do). It is a nice mediterranean recipe that does not need a precise amount of ingredients and which is not much work but lots of aaws and oohs.
@Randi: what is "shunning"?
Wow - nasturtium buds! Who knew! My dad grew the flowers - beautiful - and used the leaves in salads. Very peppery!
Interesting word, "shunning". All I could find was this: "There's a word called shun, which is the expression of the perfect seasonal time for something -- it could be a few days or a week a certain ingredient is in shun."
So - a seasonal seasoning? I look forward to finding out. Words are amazing!:)
German wikipedia explains that Skyr is an icelandic milk product and could be substituted by yoghurt or by German Quark which is not the same thing as the particles the world consists of;)
Thanks, Barbara! :D And here are some pictures of it....
just thought of this. Most everyone has had pizzaiola of some sort. Steak (thin sliced veal filet normally) pizzaiola is very popular and on menus pretty much everywhere in Italian restaurants. Capers are used in the pizzaiola (sauce). It is so not the same without them and I am not a fan of capers at all.
Well, I just sent the Mayor a recipe, and figured I'd post it here.
For years, our mother made meat stuffing to put in the turkey at Thanksgiving. Unfortunately, the recipe was never (to my knowledge) written down, so it had to be reconstructed by taste. It took a bunch of absolute failures to recreate, but here it is:
1/2 lb ground pork
1 lb hamburger
2 onions, diced
3 medium potatoes
1/2 tsp sage
1 tsp cloves
2 tsp ground allspice
1 1/2 tsp salt
Pepper to taste (about 1/8 tsp)
First, saute the diced onions in butter. When they're almost translucent, add the pork, and cook until the pork is almost cooked. Then add in the hamburger, and cook until done.
Cook the potatoes however you want, boiled or microwaved, and mash them. Add the spices into the potatoes, then mix thoroughly with the meat mixture.
If you're not using it as stuffing in a bird, I'd recommend baking it at 350 in a casserole for about 1/2 hour to make sure everything is cooked completely.
It is really yummy, and I looked forward to having some every Thanksgiving - and Christmas!
My friend Penny passed this family receipe on to me. I haven't tried it yet.
I asked her why the quantities are so large. She advises that she makes a huge batch and freezes them in pretty, freezer containers (like Tupperware) and gives them away as gifts.
If you make it, let us know how it turns out. :)
Using mixer, mix 1 lb. brown sugar and 1 lb. of softener butter together until fluffy
1 lb. powered sugar
1 quart of vanilla ice cream
Nutmeg, cinnamon, all spice (to taste) – probably a teaspoon of each
When ready for a toddy, heat your mug, add a big scoop of above mixture, spiced rum (LOTS!) and finish w/hot water.
Drop in a cinnamon stick, sit back and relax – two of these are the best sleep drug there is!!
Does anyone here make their own? Recipes please! :)
1 big handful of roasted peanuts
1 teaspoon peanut oil
Honey to taste
Kosher salt to taste
Put everything in the food processor, and blend coarsely or well.
Five quick minutes, and you get fresh, rat-hair-free peanut butter. A delicious thought, indeed.