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Caper question

s
Spencer Sep 21, 2006 11:53 PM

I've never used them. I bought a jar today- they appear to be pickled.
WHat do you like to use them for/with?
Thanks,
Spencer

  1. c
    Cinnamon Sep 26, 2006 02:49 PM

    I had these deep-fried on a caesar salad and it made all the difference - amazing! Had to ask the chef what he did... simply drained a bunch of capers (probably well, wouldn't be surprised if overnight or if he put them in a low oven to dry a bit) and then deep-fried them in oil.

    Much tastier that way. I will probably never have capers any other way at home because of this.

    1. DiveFan Sep 25, 2006 06:34 AM

      Make a basic olive salad such as alcaparrado (see my recipe here: http://www.chowhound.com/topics/show/328453 ) and read a Daisy Martinez book for uses :-).
      Try a more involved salad used on a muffaletta sandwich (see here: http://www.gumbopages.com/food/samwic... ).

      1. Olivia Sep 23, 2006 09:37 PM

        I may or may not have recently eaten half a jar as a snack. <hee>

        1. toodie jane Sep 23, 2006 01:58 PM

          ....for Snapper a La Vera Cruz. Make a tomato sauce with sauteed peppers, onions and tomatoes, and season with stuffed green olives and capers. Pour over whole snapper or thick fillets if you can't get a whole fish. Drizzle with OO and bake about 20 min at 350. Serve over rice.

          Capers make this dish!

          1. g
            grapevine Sep 23, 2006 12:59 PM

            Capers always go into my deviled eggs.

            1. b
              Bananna A. Sep 23, 2006 10:42 AM

              I'm a fan of capers in my morning eggs with ground black pepper, red, yellow & green bell peppers... mebbe some carmelized onion, too. The capers provide tiny hits of tang to balance the sweet peppers and creamy egg. Try it!

              1. mielimato Sep 22, 2006 10:01 PM

                I love the combo of capers, anchovies and parsley in pasta salad.

                pasta salad with tuna

                mash up capers with anchovies
                a can of good quality tuna (e.g. Trader Joes' packed in olive oil)
                pasta
                fresh tomatoes
                parsley
                olive oil

                quick, simple and delicious

                1. a
                  Atahualpa Sep 22, 2006 02:55 PM

                  They're excellent with Tomatoes, Basil, Olive oil, Salt and Mozzarella in Insalata Caprese. Also, Putanesca is a really nice, easy sauce to try. But, then again, I think they're good almost any way.

                  1. Becca Porter Sep 22, 2006 02:42 AM

                    Salt-packed really are better. They are hard to find though.

                    1. s
                      shanda013 Sep 22, 2006 12:47 AM

                      I love capers! I make use them when I cook Tilapia.

                      I make a sauce for the fish consisting of butter, tomatoes, scallions, mushrooms, chx broth and salt and pepper.

                      It has become a favorite of myself and all my friends:)

                      1. s
                        srjv Sep 22, 2006 12:44 AM

                        Or how about this: stir fry garlic and asparagus with olive oil. Toss with cooked drained penne pasta. Add drained capers (unrinsed) and dust with a nice parm/reg cheese grated on your rasp. Delish.

                        1. f
                          foggy Sep 22, 2006 12:16 AM

                          Spencer,

                          Saute a little butter, white wine, fresh parsley and the capers - serve over chicken with a little grated Parm.

                          For brunch served buffet style: put out a plate of smoked salmon, a basket of bagels or small pumpernickel bread, diced purple onion, and the capers. Folks can then build their own bagel and lox...ymmm.

                          Soak the capers (regardless if they're packed in salt or brine), changing water frequently, otherwise they'll be too salty/vinegery.
                          Good luck.

                          1. LT from LF Sep 21, 2006 11:59 PM

                            They're also really nice fried or sauteed.

                            1. kitchensalli Sep 21, 2006 11:57 PM

                              Good with any mild white fish. Makes a nice addition to a light sauce using lemon & white wine.

                              1. r
                                rootlesscosmo Sep 21, 2006 11:55 PM

                                One standard use is in lemon-caper sauces for bland-ish meat, like chicken breast or veal scallops. There are two types: pickled, or preserved in salt. Mario Batali insists the salt-preserved ones are better because once you rinse the salt off, what's left is caper flavor, rather than vinegar, but I don't know if this makes a whole lot of difference or is just one of his quirks, like preferring salted anchovies over anchovies in oil.

                                1. m
                                  MuppetGrrl Sep 21, 2006 11:54 PM

                                  They're great for puttanesca sauces; for mashing into bagel schmears (esp. with salmon and dill); on top of any kind of creamy cheese; in chicken piccata...

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