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Sunday Dinner: Veal Piccata

YumSugar — Sun, 26 Sep 2010 06:30:44 PDT

Now that I know where to find humanely-raised veal, I'm going to start experimenting with this meat more in the kitchen. Tonight, I'm whipping up an Italian classic, veal piccata.

It starts with flattened meat that's flashed in the pan, then served with a sauce made from butter, capers, lemon, and pan drippings. If you're not a fan of veal, you can substitute another type of protein, such as turkey paillards or thinly pounded pork tenderloin.

Serve the piccata over a bed of steamed egg noodles, and a crisp white wine on the side. For a gourmet Italian dinner in minutes, read on.

Fast & Easy Dinner: Halibut With Tomatoes and Capers

partysugar — Wed, 19 May 2010 07:50:32 PDT

Sometimes the simplest of meals are the most delicious. Take this uncomplicated fish and tomato dish, for example. There's nothing out of the ordinary, it's just a piece of firm-fleshed fish with a light pan sauce of garlic and tomatoes.

However, a hint of something special, say half a cup of fresh-squeezed orange juice, ensures that simple is not boring. Serve this fish with a side of mixed greens dressed with a garlic vinaigrette and topped with shaved parmesan cheese. Get the recipe that's sure to brighten your Wednesday when you

Sunday Dinner: Scallops With Cauliflower, Cherries, and Capers

YumSugar — Sun, 11 Apr 2010 06:30:46 PDT

After a weekend of too much ham and lamb, pass on the meat and opt for some succulent shellfish. Scallops are truly a cinch to make - especially if you follow a few easy guidelines.

This Mediterranean feast, with its cauliflower, capers, spinach, and dried cherries, may sound like an unusual combination, but the result is an irresistible explosion of tart, sweet, salty, and sour flavors all at once. For the recipe, read more.

Capers: Love Them or Hate Them?

partysugar — Sat, 06 Mar 2010 04:00:56 PST

When I was little, one of my favorite dishes was my grandmother's pork tenderloin in caper sauce. To get me to eat the capers, she called them "monkey eyes." I didn't realize they were too small to actually be eyes, but her scheming worked because I loved eating them. Since then, I've always enjoyed capers. However, I know they're a strong flavor not liked by all. How do you feel about them?

Simple Tip: Mellow Capers and Anchovies in Milk

YumSugar — Fri, 29 Jan 2010 04:00:37 PST

I've always loved incorporating the piquant flavors of anchovies and capers into pasta sauces or fish dishes. But, as they are often brined or salt-packed, both can have an acerbic quality - so a little bit goes a long way.

I learned how to reduce the harshness while watching Manresa chef David Kinch prepare beef and oyster tartare at this year's Chefs' Holidays. To tone down capers, caperberries, or anchovies, soak them in milk for about a half hour. If you don't have milk, you can opt for warm water, which also helps to reduce salinity.

What are your tips for working with capers and anchovies?

Fast & Easy Dinner: Poached Halibut and Peppers

partysugar — Wed, 06 Jan 2010 07:50:16 PST

When we asked you what your culinary resolutions for 2010 were, Filmgirl81 said that she hopes to "cook more fish" because it's way "cheaper to make at home and very healthy." I couldn't agree with her more, and that's why I found this delectable-sounding poached halibut recipe. Thick fillets are simmered in a light liquid of white wine and water. Red bell peppers provide a pop of color and permeate the dish with a subtly sweet flavor. The resulting fish is flaky and moist. For a midweek pick-me-up, serve with mixed greens lightly dressed with dijon vinaigrette and a glass of the leftover white wine. Look at the simple but satisfying recipe after the jump.

Summer of Salads: Sun-Dried Tomato Pasta Salad

partysugar — Thu, 03 Sep 2009 10:15:42 PDT

Whenever I'm cooking for a crowd and need a recipe that's portable, I always consider pasta salad. It's filling and easy to make a large batch. While sometimes I assemble a Mediterranean pasta salad with orzo and feta, I also like to make this recipe with tomatoes and mozzarella.

What provides this salad with incredible flavor is the sun-dried tomato dressing - it's so good I've enjoyed it with fish! Made in a blender or food processor, the dressing is a mixture of tomatoes, capers, and garlic, thinned with oil and red wine vinegar. A generous handful of parmesan cheese and fresh basil finish off the satisfying salad that only tastes better the next day. To make it before tomato season is over get the recipe now

Sole Inspired by Julia

partysugar — Fri, 21 Aug 2009 10:30:30 PDT

Whenever I chat with someone about the film Julie & Julia, it seems the famous recipe for beef Borgignonne enters the conversation. However, when I watched the movie it wasn't this dish that stood out in my mind. It was the sole meuniere - the life-changing fish that Julia enjoyed upon her arrival in France - that I long to taste. Since I have a copy of my grandmother's Mastering the Art of French Cooking, I went home and looked for Julia's recipe.Unfortunately it's not in the book, so I hit the Internet in search of a buttery white-fish recipe. Although it's not necessarily a classic sole meuniere, I experimented with this sole and herbed white wine lemon sauce. The final result wasn't a culinary revelation, but it was decidedly delicious. If you're looking for a light, filling meal with fresh flavors, why not channel Child? For the recipe, keep reading.

Fast & Easy Dinner: Tilapia With Arugula and Tomatoes

partysugar — Thu, 23 Jul 2009 07:00:27 PDT

Just because you are cooking for one doesn't mean you shouldn't take the time to prepare a healthy and delicious meal. If you live alone, this recipe is for you. It's quick and uncomplicated, but flavorful and well balanced.

Tilapia, a light, flaky white fish, is cooked with tomatoes and arugula. A simple piccata-style pan sauce of butter and capers tops off the fish. Don't hesitate to be resourceful. Have a vegetable drawer filled with spinach? Use that instead. To treat yourself to this dish, get the recipe.

Know Your Ingredients: Caperberries

YumSugar — Thu, 30 Apr 2009 09:00:18 PDT

If you were surprised to learn where capers came from, it might be helpful to get a primer on a close relative, the caperberry. Do you know the difference between the two?

These oblong, semi-green fruits, which are picked from the same plant as capers, are similar in size to small grapes or olives. The berries have a brined, lemony taste that's reminiscent of capers, but with less salt and intensity. If the immature blossoms of the flowering bush aren't selected to become capers, they flower into a white and violet-colored bloom, and later fruit to produce a berry that, when brined, has a milder, less piquant flavor than a caper.

Caperberries have varied uses from their smaller counterparts; they're often eaten as a snack alongside antipasti or placed in lieu of olives as a garnish in Bloody Marys and martinis. They can also be incorporated into savory salads.

Do you prefer caperberries to capers? What are your favorite ways to consume them?