[Sca-cooks] Re: Capers
Elaine Koogler
ekoogler1 at comcast.net
Thu May 5 16:06:00 PDT 2005
Michael Gunter wrote:
>> Was it yummy? Did you think of poor, caperless 'Lainie as you ate?
>>
>> Poor ole 'Lainie
>> (Yes, I'm poking fun at you :-)
>
>
> It was decent.
>
> I heated olive oil in a deep pan. Then added sliced garlic and sweated
> that out a bit. Followed that with chopped crimini mushrooms. I added
> red pepper flakes and let that flavor cook in. I have a little package of
> "bake potato toppers" consisting of dried tomatoes, mushrooms, shallots
> etc...that I rehydrated and threw in. Then a package of tuna packed
> in water and the capers with a bit of the brine. I simmered that for
> about 10 minutes and tossed on some whole wheat spaghetti and about
> a quarter cup of the cooking liquid. Some salt and fresh ground pepper
> were added.
>
> It wasn't bad. When I make it again I'm going to change the dried
> tomatoes
> for fresh and add lemon juice.
>
> Still, a very quick, easy and nice meal with a glass of white wine.
>
>
Poppa,
I just tried your caper recipe...with a few modifications of my own. I
didn't have fresh crimini 'shrooms, so I used dried porcini which I
soaked for a while in warm water. I also used onion as I didn't have
shallots, and threw in a little yellow bell pepper. When I added the
red pepper flakes, I also threw in a little majoram. I added a little
white wine and some of the mushroom water. and let it simmer for a bit.
I also used dried tomatoes which I rehydrated. I cooked fusilli
(whole wheat) to just this side of done, drained it and added it to the
tuna, etc. mixture. I then covered it and let it sit for about 5
minutes or so to allow the fusilli to finish cooking in the juices of
the mixture. Pretty good stuff!
Thanks for the idea!!!
Kiri
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