Capers
 

http://www.victoriapacking.com/images/capers/capers.gif

are delicious, on all kinds of stuff.

Re: Capers
 

ed,

Besides smoked salmon and cream cheese, what else are they good with?

Re: Capers
 

el d,

i like them as part of lemon/butter or lemon/olive oil type sauces with chicken or fish. poached snapper/striped bass/mahi mahi/whatever with some lemon, olive oil, capers, and fresh herbs is one really easy way to enjoy them. the last time I made this, i added in some diced yellow tomatoes, which also worked well.

Re: Capers
 

[ QUOTE ]
ed,

Besides smoked salmon and cream cheese, what else are they good with?

[/ QUOTE ]

creamy pasta dishes. usually combined w/ pine nuts.

Barron

Re: Capers
 

canned tuna (pouched (lemon garlic) if on sale), white or wild rice, celery, pepper, and olive oil

Re: Capers
 

I've had them with beef carpaccio.

Re: Capers
 

[ QUOTE ]
creamy pasta dishes. usually combined w/ pine nuts.

[/ QUOTE ]

for lunch yesterday, i had fusilli pasta with capers, tomatoes, salmon, and cream (it came out like a pink sauce). very yummy. pine nuts might have been a good addition, but its hard to imagine, i'll just have to try it.

Re: Capers
 

[ QUOTE ]
el d,

i like them as part of lemon/butter or lemon/olive oil type sauces with chicken or fish.

[/ QUOTE ]
Yes.

Re: Capers
 

[ QUOTE ]
canned tuna (pouched (lemon garlic) if on sale), white or wild rice, celery, pepper, and olive oil

[/ QUOTE ]
We just had this, thanks to your suggestion. It was fabulous!

I am nibbling at what is left in the bowl, as we speak!

Felicia [img]/images/graemlins/smile.gif[/img]

Re: Capers
 

chop 50/50 capers and gherkins add to mayonaisse - voila home made tartare sauce.

There's always the olde classic caper use - "Trout Grenoble"

take a small whole trout and clean and remove guts. Traditionally you are supposed to leave the head/tail on.

make diagonal slits in the skin (this stops it curling up away from tehy heat) on each side of the body and shallow fry till golden brown on each site after seasoning well.

Once fishy is cooked turn out onto a plate - you want it undercooked in the middle - using the same pan as you cooked the fish in get it almost smoking hot then toast some slivered almonds dry till they *just* start turning brown - add a good sized knob of butter - the butter will very shotly start to produce foam - as soon as that happens add a good sqeeze of lemon juice and a handful of capers.

Once the butter starts turning a pale brown colour as well pour the butter/almonds/capers over the fish and serve immediately. The trick is to get the pan hot enough not to burn the almonds too fast as if they get to too dark brown they will taste bitter, the idea is that some almond oil seeps into your butter and gives you a nutty flavour.

(This butter sauce is classically known as beurre noisette - "nut brown butter" without the almonds/capers)

This also works well with any smallish round oily fish - wild Seabass is just gorgeous.