Capers

cowhead · 06-09-2005, 02:55 PM

good stuff! used sparingly at best, they're really good with sundried tomatoes, garlic, white wine, fresh basil and a splash of lemon.. or in a piccata. personally I wouldn't rinse them, but I like the extra salty tang that they provide (then again I don't like dumping salt on my food after it's off the burner). the 'juice' is also good for making salad dressings, in lieu of vinegar anyway.

melidasaur · 06-09-2005, 03:27 PM

I agree with cowhead... the saltiness is what makes capers good. They are great in anything that has a light wine sauce.

Pie · 06-09-2005, 03:28 PM

Dust a couple of trout fillets in seasoned flour, then saute them in a tablespoon or two of butter. When the fish is done, set the fillets aside on a plate. Add a tablespoon or so of roughly chopped capers to the butter left in the pan, heat over medium heat for a minute or two, just till they start to sizzle. Turn off the heat and stir in the juice of a lemon.
This makes a fabulous and fast sauce for your fish. Serve with your favorite rice dish and some steamed or sauted veggies.

06-09-2005, 02:55 PM	#1
cowhead halve your cake and eat it too. Join Date: Apr 2004 Location: Georgia.. by way of Lawrence Kansas Posts: 1,359	good stuff! used sparingly at best, they're really good with sundried tomatoes, garlic, white wine, fresh basil and a splash of lemon.. or in a piccata. personally I wouldn't rinse them, but I like the extra salty tang that they provide (then again I don't like dumping salt on my food after it's off the burner). the 'juice' is also good for making salad dressings, in lieu of vinegar anyway. __________________ no my child.. this is not my desire..I'm digging for fire.

06-09-2005, 03:27 PM	#2
melidasaur Traded your soul for pogs. Join Date: May 2004 Location: Champaign, IL Posts: 646	I agree with cowhead... the saltiness is what makes capers good. They are great in anything that has a light wine sauce. __________________ I love England, what can I say?

06-09-2005, 03:28 PM	#3
Pie Gone and done Join Date: Sep 2001 Posts: 4,808	Dust a couple of trout fillets in seasoned flour, then saute them in a tablespoon or two of butter. When the fish is done, set the fillets aside on a plate. Add a tablespoon or so of roughly chopped capers to the butter left in the pan, heat over medium heat for a minute or two, just till they start to sizzle. Turn off the heat and stir in the juice of a lemon. This makes a fabulous and fast sauce for your fish. Serve with your favorite rice dish and some steamed or sauted veggies. __________________ per·son \ˈpər-sən\ (noun) - an ephemeral collection of small, irrational decisions The fun thing about evolution (and science in general) is that it happens whether you believe in it or not.

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