By: Revanche

The case for capers

October 29, 2009

I had to switch from an interesting stuffed bell pepper recipe found on Oil and Garlic that called for a tuna base to a boring old ground beef version because I couldn’t find capers today.ย  This isn’t unusual; any recipe that calls for capers always gives me pause because I don’t want to buy a whole jar of capers only to use a single teaspoon. It made sense until I started tallying the recipes I’ve passed on simply because it wouldn’t taste right without capers.
ย 
I should buy capers so I can make these stuffed bell peppers/ripieni [Oil and Garlic].
This Halibut with Lemon, Butter, Caper and Dill Sauce [Closet Cooking].
This Tilapia Piccata [Closet Cooking].

What else should I make with capers?ย  And why are they listed as “non-pareil” type capers?ย  I know the definition of non-pareil for laymen, but not why or how it applies to capers/foodstuffs.

10 Responses to “The case for capers”

  1. Anonymous says:

    Why not just drain the brine, put the excess capers in a plastic bag, and freeze them? I’ve never frozen capers, but just thinking about it, it seems like they ought to freeze okay.

  2. oilandgarlic says:

    Hi,
    My husband uses up capers fairly quickly but they do seem to last a while in the fridge.

    Capers can add spice and flavor to many dishes such as steamed cauliflower, some fish dishes, and Italian rice salad. I posted the rice salad recipe a while ago. In the meantime, I’ll try to think of and post more recipes with capers!

  3. 444 says:

    Pardon me for drooling over the food on your page (the eggs and the stuffed peppers more so than the thought of capers.)

    Thanks for your comment on my blog. One day I will be enjoying rewards (if they still offer them then, when I am in the position to be eligible for them.) And I’ll be the first to brag about how many dollars’ worth of whatever I “earned.” Right now I have a card with supposed rewards, but it’s like, after I spend an outrageous amount of money I get to choose from a catalog full of stupid trinkets or I can get a tiny check that pays me back for a fraction of the interest I pay them. :oD

  4. 444 says:

    Oh – please go back to my blog and see my latest post about credit card rewards. You will be very impressed with what I found in my card statement today! I’m still reeling!

  5. Capers last forever, so you can buy a big jar. One recipe that comes to mind is pasta puttanesca–a wonderful quick pantry dish. I leave out the anchovies, by the way.

    Love your blog, though I seldom comment.

  6. I agree with Frugal Scholar!!

    Capers would be great in that pasta.

    Anyway, if you need to use them just Google for more capers-required recipes and you’ll find a billion to try

  7. You know, I have never tried capers (just doesn’t seem like somehting ‘d like) but my sisters rave about them and claim to want to eat them by the handful. So that’s always an option for you.

  8. Revanche says:

    Anon: Maybe I’ll do a trial freezing, see how they fare.

    oilandgarlic: That would be wonderful, I’m keeping an eye out for recipes!

    444: It’s ok, I’ve got wipes at the ready!
    And I am wondering how long the rewards are going to last, given the new CARD acts.

    Frugal Scholar: Ooh thanks for the reminder, puttanesca is so tempting right now.

    And nice to meet another reader, welcome! ๐Ÿ™‚

    FB: I’m Google-shy right now, remember those peppers? ๐Ÿ™‚

    paranoidasteroid: LOL. I guess that IS an option … they’re kinda like little savory/tart bombs.
    Anon:

  9. Michelle says:

    I love capers in about any chicken sauce – lemon or white wine or butter or even mornay sauce. I use them in lieu of pickles/pickle relish in my tuna, egg and potato salads and deviled eggs (i mince them up, otherwise they would be bomb-like!). I use them as a salad topping (rough chopped) and on pizza (capers + feta + fresh tomatoes = yummy). They are also awesome in remoulade & tartar if you ever have a call to make them. Because of the brine/vinegar qualities of the juice, they really do last forever in the fridge – though as you might tell from my list above, it doesn’t take me long to go through a small jar! I get the 18oz one!

  10. Revanche says:

    Michelle: Those are fantastic suggestions! I kind of like the idea of a caper bomb in some of my foods. ๐Ÿ˜‰

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