[Sca-cooks] Capers caper

[Nicolas Steenhout]

> > Ohhh but the series of dishes with capers that are awesome.  Yummm!
>
>Like what? I've got some capers, but I've not found a lot of places
>to use them, although the recent discussions make me wonder if they
>might be good on pizza.

Yeah, they work on pizza.

They also work on pan fried fish, with a little meuniere butter (fresh
butter in pan, heat till foamy and start to turn brown, add fresh lemon
juice, chopped parlsey, and capers.  It has a proper name in the Repertoire
de la Cuisine, I just am blanking on it right now.

Also, goes well as a garnish for steaks.

Also, included in dressings for salads.  Part of the "proper" Caesar salad,
actually.

Chopped, it's part of a "proper" steak tartar.

Cauliflower (boiled and/or pan fried) makes a great side dish, garnished
with capers.

An interesting mix of flavours that doesn't sound all that good for some,
but works amazingly well is fresh raspberries and capers together on
roasted venison (note, not *pot* roast).

Now, mind you, none of these are likely to be all that period :-)

Muiredach mac Loloig
Rokkehealden Shire
aka
Nicolas Steenhout
"You must deal with me as I think of myself" J. Hockenberry