Too many capers?

brighidsdaughter · Joined: 02 Oct 2004 Posts: 233 Location: Canton, TX USA

I received a 12th Night/Epiphany gift of a liter jar of imported capers. I love the flavor of capers, but a little goes a long way & a small jar usually lasts quite awhile. Do any of you have recipes for using an abundance of these little buds? Can you freeze them successfully?

Charlotte, if you save me some of that chicken, I'll bring caper & parsley sauce for it! (that's about the extent of my experience cooking with them, other than as a salad garnish.)

Erin · Posted: Sun Jan 09, 2005 3:40 pm Post subject:

My favorite way to enjoy capers is with lox and cream cheese on dark rye.
_________________
"It's watery....and yet there's a smack of ham."

"It's hot ham water."

melinda · Joined: 01 Oct 2004 Posts: 256 Location: Richmond, VA, usa

I use capers fairly regularly....in butter sauces for fish or chopped up in cold tarter-like sauces (mayo, a bit of catsup, some pickle or cornichons)..they lend an element of "secret ingredient"
_________________
Make me half the person my dog thinks I am.

Rainey · Posted: Sun Jan 09, 2005 8:45 pm Post subject:

You could try one of my favorite ways to have a burger. After you quickly pan sear both sides, you add a tiiny bit of liquid like water or broth and braise it under a lid for a few minutes to a finish. Next you remove the burger to a warmed plate and put the pan over high heat to deglaze with a splash of vermouth and balsamic, a dab of dijon and a spoonful of capers. When it's a thick, caramely syrup, spoon it over the burger.

I think I got this from a demonstration of Steak Diane some years ago but I've never had Steak Diane and don't know how accurately I remember what I saw back then. However authentic (or not), I really like this and lived off it when I was on the Atkins diet. It's good with a few chopped up sundried tomatoes tossed in in the last minute too.

Kate · Joined: 11 Oct 2004 Posts: 16 Location: Cambridge, MA

my husband makes a nice pasta with a simple cream sauce, prosciutto, sundried tomatoes and capers. it's very easy and always tasty.

Charlotte · Joined: 02 Jan 2005 Posts: 15 Location: Berkeley, CA, US

jrichards · Joined: 07 Nov 2004 Posts: 1

I like to add capers to my tuna fish. Yum.

I've also recently made a really good flank steak dish (from South Beach Diet) that uses a marinade which includes capers and onions. You reserve some of the marinade to put on the finished dish.

I always enjoy it with fish.

Jennifer