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Capers
Capers: Love Them or Hate Them?
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.
Simple Tip: Mellow Capers and Anchovies in Milk
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.
Fast & Easy Dinner: Poached Halibut and Peppers
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.
Summer of Salads: Sun-Dried Tomato Pasta Salad
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.
Sole Inspired by Julia
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.
Fast & Easy Dinner: Tilapia With Arugula and Tomatoes
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.
Know Your Ingredients: Caperberries
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.
Know Your Ingredients: Capers
Like hearts of palm, capers have become a fixture in salad bars, smoked salmon spreads, and meat marinades. But besides their characteristically piquant flavor, what do we know about them? Capers have played a significant role in Mediterranean cuisine for thousands of years; early dishes have been traced back to before 3000 BC.
Fast & Easy Dinner: Eggplant and Portobello Schnitzel
In German, schnitzel is the word for "cutlet" and the culinary technique usually refers to an ingredient that has been breaded. In this vegetarian variation, thick eggplant slices and meaty portobello mushrooms are dipped in egg and breadcrumbs. Instead of the usual fatty pan-frying, the veggies are baked until brown and crisp in the oven.
Fast & Easy Dinner: Chicken Provençale
With its thick tomato sauce dotted with capers and black olives, this dish is prepared in the classic Southeastern French style. The flavors meld quickly and the simple meal comes together in less than an hour.
Although the addition of potatoes is not traditional, the starchy vegetables are a welcome ingredient that balances the dish.
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