The capers caper

Really, there was no “caper”. . . I just thought that title sounded cool.  But this blog entry is about capers. So gear up. :)

I don’t know if you’re familiar with capers–they are used in cooking–they are the unopened bud of a flower from the Mediterranean (among a few other places as well). Typically, in this country, you can find them in the grocery store preserved by pickling.  So, to me, they don’t taste terribly dissimilar to a pickle or olive.

But my sister recently went on a trip to Italy (jealous!), and brought back a bunch of capers, which she then generously shared with me! These are quite different than the ones I’ve seen here (at least in Minnesota); I think they are a bit bigger, and they are preserved in salt.

So, when you use them, you rinse them well and I guess probably don’t add much other salt, if any, to your recipe.

I’ve been looking for ways to use them, and so far I’ve only added them to spaghetti sauce for a little more flavor (my sister tells me they can really be added to any robust Italian sauce). But this same sister posted a recipe on HER blog that uses capers that I’ve just got to try.

Truth be told, I was going to do it last night, but I would have had to stop at the grocery store and it was SO COLD (-10) when I left work that all I could convince myself to do was go right home and stay there.

This weekend, though, I’m going to try it. I’ll keep you posted! :)

 

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One Response to The capers caper

  1. Paula says:

    I once had at a nice restaurant a fish sandwich with capers in the tartar sauce. It was excellent and I’ve remembered it ever since!

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