Thread: Capers

Julie Bove wrote:
> Okay so... I have a very expensive little bottle of these that I forgot to
> use in the stuffed zucchini recipe. Which I won't be making again. Angela
> hated it and husband refused to try it. *sigh* Big waste because it was
> time consuming. Anyway...
>
> What can I do with them now? I remember once making a recipe for either egg
> salad or potato salad some years ago that called for them. Whatever it was,
> it was okay but I don't think they added anything to the dish.
>
> I see that they are often used in Mediterranian cooking, but I haven't a
> clue.
>
> Thanks!
>
>
top with Italian tomatoe sauce for pasta?

honest, it's delish

dunno about millet though

--
kate
type 1 since 1987
www.diabetic-chat.org
www.diabetic-talk.org
http://www.diabetes-support.org.uk/n...diagnosed.html

"Tiger_Lily" <[email protected]> wrote in message
news:[email protected]..
> Julie Bove wrote:
>> Okay so... I have a very expensive little bottle of these that I forgot
>> to use in the stuffed zucchini recipe. Which I won't be making again.
>> Angela hated it and husband refused to try it. *sigh* Big waste because
>> it was time consuming. Anyway...
>>
>> What can I do with them now? I remember once making a recipe for either
>> egg salad or potato salad some years ago that called for them. Whatever
>> it was, it was okay but I don't think they added anything to the dish.
>>
>> I see that they are often used in Mediterranian cooking, but I haven't a
>> clue.
>>
>> Thanks!
> top with Italian tomatoe sauce for pasta?
>
> honest, it's delish
>
> dunno about millet though

Hmmm... They might eat that. Might.

On Sun, 16 Nov 2008 19:06:00 -0800, "Julie Bove"
<[email protected]> wrote:

>Okay so... I have a very expensive little bottle of these that I forgot to
>use in the stuffed zucchini recipe. Which I won't be making again. Angela
>hated it and husband refused to try it. *sigh* Big waste because it was
>time consuming. Anyway...
>
>What can I do with them now? I remember once making a recipe for either egg
>salad or potato salad some years ago that called for them. Whatever it was,
>it was okay but I don't think they added anything to the dish.
>
>I see that they are often used in Mediterranian cooking, but I haven't a
>clue.
>
>Thanks!
>
I always have some in a bottle in the fridge; they keep a
very long time, so don't throw them out.

I've forgotten whether you eat seafoods or fish. If you do,
they are a great ingredient chopped and added to other
chopped ingredients like gherkins, chives, onion, chili etc
stirred into mayo as tartar sauce.

I also add a small quantity chopped finely as a garnish
before cooking for pizza.




Cheers, Alan, T2, Australia.
--
d&e, metformin 2000 mg
Everything in Moderation - Except Laughter.
http://loraldiabetes.blogspot.com (Analysis of a Day's Meals)
http://loraltravel.blogspot.com (Two Indian Hotels: to Sleep, Perchance...)

"Alan S" <[email protected]> wrote in message
news:[email protected]..

>>
> I always have some in a bottle in the fridge; they keep a
> very long time, so don't throw them out.
>
> I've forgotten whether you eat seafoods or fish. If you do,
> they are a great ingredient chopped and added to other
> chopped ingredients like gherkins, chives, onion, chili etc
> stirred into mayo as tartar sauce.

Only tuna and can't eat mayo.
>
> I also add a small quantity chopped finely as a garnish
> before cooking for pizza.

Hmmm... I could try them on pizza. I don't make that very often though.

On Sun, 16 Nov 2008 22:54:42 -0800, "Julie Bove"
<[email protected]> wrote:

>>
>> I've forgotten whether you eat seafoods or fish. If you do,
>> they are a great ingredient chopped and added to other
>> chopped ingredients like gherkins, chives, onion, chili etc
>> stirred into mayo as tartar sauce.
>
>Only tuna and can't eat mayo.
>>
I've also made a tuna salad using those same ingredients in
a plain creamy (strained) yoghurt base.

Cheers, Alan, T2, Australia.
--
d&e, metformin 2000 mg
Everything in Moderation - Except Laughter.
http://loraldiabetes.blogspot.com (Analysis of a Day's Meals)
http://loraltravel.blogspot.com (Two Indian Hotels: to Sleep, Perchance...)

"Alan S" <[email protected]> wrote in message
news:[email protected]..
> On Sun, 16 Nov 2008 22:54:42 -0800, "Julie Bove"
> <[email protected]> wrote:
>
>>>
>>> I've forgotten whether you eat seafoods or fish. If you do,
>>> they are a great ingredient chopped and added to other
>>> chopped ingredients like gherkins, chives, onion, chili etc
>>> stirred into mayo as tartar sauce.
>>
>>Only tuna and can't eat mayo.
>>>
> I've also made a tuna salad using those same ingredients in
> a plain creamy (strained) yoghurt base.

Can't have yogurt either.

Julie Bove <[email protected]> wrote:
: Okay so... I have a very expensive little bottle of these that I forgot to
: use in the stuffed zucchini recipe. Which I won't be making again. Angela
: hated it and husband refused to try it. *sigh* Big waste because it was
: time consuming. Anyway...

: What can I do with them now? I remember once making a recipe for either egg
: salad or potato salad some years ago that called for them. Whatever it was,
: it was okay but I don't think they added anything to the dish.

: I see that they are often used in Mediterranian cooking, but I haven't a
: clue.

: Thanks!
I like them sprinkled in a salad. they add a salty piquancy to it and
canbe used rather than or in addition to dressing. They can be dded to
individual portions so those wh don't want them don't have to get them.

Wendy

x-no-archive: yes

Julie Bove wrote:
> Okay so... I have a very expensive little bottle of these that I forgot to
> use in the stuffed zucchini recipe. Which I won't be making again. Angela
> hated it and husband refused to try it. *sigh* Big waste because it was
> time consuming. Anyway...
>
> What can I do with them now? I remember once making a recipe for either egg
> salad or potato salad some years ago that called for them. Whatever it was,
> it was okay but I don't think they added anything to the dish.
>
> I see that they are often used in Mediterranian cooking, but I haven't a
> clue.
>
> Thanks!
>
>

I use them a lot, in a diced tomato sauce over baked fish, with
anchovies, garlic and sicilian or greek olives which could be used to
bake chicken, too, or over spaghetti squash or other pasta substitute.

I put them on smoked salmon, too.

They're great in chicken picata, too.

Susan

"W. Baker" <[email protected]> wrote in message
news:gfru8g$pb9$[email protected]..

> I like them sprinkled in a salad. they add a salty piquancy to it and
> canbe used rather than or in addition to dressing. They can be dded to
> individual portions so those wh don't want them don't have to get them.

Okay. Thanks!

"Susan" <[email protected]> wrote in message
news:[email protected]..

> I use them a lot, in a diced tomato sauce over baked fish, with anchovies,
> garlic and sicilian or greek olives which could be used to bake chicken,
> too, or over spaghetti squash or other pasta substitute.
>
> I put them on smoked salmon, too.
>
> They're great in chicken picata, too.

Okay. Thanks!

Here is a page with allot of caper recipes Julie...I know when we go to
macaroni grill I will have their Chicken Scaloppini and it has capers in
it... One thing to remember this little things are pretty salty..so you may
not need to add much salt to your sauce. Here is the page:
http://homecooking.about.com/library...e/blcapers.htm

"Julie Bove" <[email protected]> wrote in message
news:gfqn2e$pb0$[email protected]..
> Okay so... I have a very expensive little bottle of these that I forgot
> to use in the stuffed zucchini recipe. Which I won't be making again.
> Angela hated it and husband refused to try it. *sigh* Big waste because
> it was time consuming. Anyway...
>
> What can I do with them now? I remember once making a recipe for either
> egg salad or potato salad some years ago that called for them. Whatever
> it was, it was okay but I don't think they added anything to the dish.
>
> I see that they are often used in Mediterranian cooking, but I haven't a
> clue.
>
> Thanks!
>

Susan wrote:

> I use them a lot, in a diced tomato sauce over baked fish, with
> anchovies, garlic and sicilian or greek olives which could be used to
> bake chicken, too, or over spaghetti squash or other pasta substitute.
>
> I put them on smoked salmon, too.
>
> They're great in chicken picata, too.

Don't forget that sauce over veal too. That kind of sauce goes well with
light meats in my opinion.

"jacquie" <[email protected]> wrote in message
news:[email protected] m...
> Here is a page with allot of caper recipes Julie...I know when we go to
> macaroni grill I will have their Chicken Scaloppini and it has capers in
> it... One thing to remember this little things are pretty salty..so you
> may not need to add much salt to your sauce. Here is the page:
> http://homecooking.about.com/library...e/blcapers.htm

Thanks!

In article <gfqn2e$pb0$[email protected]>,
"Julie Bove" <[email protected]> wrote:

> Okay so... I have a very expensive little bottle of these that I forgot to
> use in the stuffed zucchini recipe. Which I won't be making again. Angela
> hated it and husband refused to try it. *sigh* Big waste because it was
> time consuming. Anyway...
>
> What can I do with them now? I remember once making a recipe for either egg
> salad or potato salad some years ago that called for them. Whatever it was,
> it was okay but I don't think they added anything to the dish.
>
> I see that they are often used in Mediterranian cooking, but I haven't a
> clue.
>
> Thanks!

I put them in tuna salad along with minced onion, diced celery, mayo and
lemon juice.

Also in chicken breasts sauteed with onions, mushrooms, chopped
tomatoes, and herbs.

My niece will eat them by the spoonful.

Priscilal

My Grandmother used to add them to her home-made tarter sauce for fish...

--
Rick Geyerman
[email protected]
[email protected]
cell phone 605.770.8204 Central time


"Peppermint Patootie" <[email protected]> wrote in message
news:[email protected]..
> In article <gfqn2e$pb0$[email protected]>,
> "Julie Bove" <[email protected]> wrote:
>
>> Okay so... I have a very expensive little bottle of these that I forgot
>> to
>> use in the stuffed zucchini recipe. Which I won't be making again.
>> Angela
>> hated it and husband refused to try it. *sigh* Big waste because it was
>> time consuming. Anyway...
>>
>> What can I do with them now? I remember once making a recipe for either
>> egg
>> salad or potato salad some years ago that called for them. Whatever it
>> was,
>> it was okay but I don't think they added anything to the dish.
>>
>> I see that they are often used in Mediterranian cooking, but I haven't a
>> clue.
>>
>> Thanks!
>
> I put them in tuna salad along with minced onion, diced celery, mayo and
> lemon juice.
>
> Also in chicken breasts sauteed with onions, mushrooms, chopped
> tomatoes, and herbs.
>
> My niece will eat them by the spoonful.
>
> Priscilal

"Rick Geyerman" <[email protected]> wrote in message
news:[email protected]..
> My Grandmother used to add them to her home-made tarter sauce for fish...

Hmmm... I've never had tartar sauce but it's likely I would be allergic.
Isn't it just like...mayo and pickles?

In article <gg2pp8$cea$[email protected]>,
"Julie Bove" <[email protected]> wrote:

> "Rick Geyerman" <[email protected]> wrote in message
> news:[email protected]..
> > My Grandmother used to add them to her home-made tarter sauce for fish...
>
> Hmmm... I've never had tartar sauce but it's likely I would be allergic.
> Isn't it just like...mayo and pickles?

.... and capers. :-)

PP