On 2007-10-05, Sathyaish wrote:

> On my way home, there's a shop with a display that reads, "CARPIN
> CAPERS".
>
> The word 'caper' caught my curiosity. I looked it up at http://www.dictionary.com.
> Here's what I found:
>
> -verb (used without object)
> 1. to leap or skip about in a sprightly manner; prance; frisk;
> gambol.
>
> -noun 2. a playful leap or skip.
> 3. a prank or trick; harebrained escapade.
> 4. a frivolous, carefree episode or activity.
> 5. Slang. a criminal or illegal act, as a burglary or robbery.
>
>
> Surprisingly, none of the above-listed meanings fit into context. They
> can't be a shop of pranksters or burglars for hire, can they?

Buds of the shrub Capparis spinosa, pickled. Great on pizza, for
example.


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"Adam Funk" > wrote in message
...
> On 2007-10-05, Sathyaish wrote:
>
>> On my way home, there's a shop with a display that reads, "CARPIN
>> CAPERS".
>>
>> The word 'caper' caught my curiosity. I looked it up at
>> http://www.dictionary.com.
>> Here's what I found:
>>
>> -verb (used without object)
>> 1. to leap or skip about in a sprightly manner; prance; frisk;
>> gambol.
>>
>> -noun 2. a playful leap or skip.
>> 3. a prank or trick; harebrained escapade.
>> 4. a frivolous, carefree episode or activity.
>> 5. Slang. a criminal or illegal act, as a burglary or robbery.
>>
>>
>> Surprisingly, none of the above-listed meanings fit into context. They
>> can't be a shop of pranksters or burglars for hire, can they?
>
> Buds of the shrub Capparis spinosa, pickled. Great on pizza, for
> example.

A la Carson/Webb "copper clapper caper."

Mitch

Mitch Scherer wrote:
> "Adam Funk" > wrote in message
> ...
>> On 2007-10-05, Sathyaish wrote:
>>
>>> On my way home, there's a shop with a display that reads, "CARPIN
>>> CAPERS".
>>>
>>> The word 'caper' caught my curiosity. I looked it up at
>>> http://www.dictionary.com.
>>> Here's what I found:
>>>
>>
>> Buds of the shrub Capparis spinosa, pickled. Great on pizza, for
>> example.
>
> A la Carson/Webb "copper clapper caper."
>
> Mitch

(snipped ridiculous and perpetual cross-postings)

The caper (Capparis spinosa L.) is a biennial spiny shrub that bears
rounded, fleshy leaves and big white to pinkish-white flowers. A caper is
also the pickled bud of this plant. The bush is native to the Mediterranean
region, growing wild on walls or in rocky coastal areas throughout. The
plant is best known for the edible bud and fruit (caper berry) which are
usually consumed pickled. Other species of Capparis are also picked along
with C. spinosa for their buds or fruits.

Sole Piccata

1-1/2 lb. sole fillets
1/4 c. dried breadcrumbs
2 Tbs. olive oil
1 Tbs. butter
1/4 tsp. pepper
1 Tbs. white wine
juice of one small lemon
1 Tbs. capers (optional)

Sprinkle breadcrumbs on a sheet of waxed paper. Turn the fillets on waxed
paper to lightly coat with crumbs. In a large skillet melt the butter in
oil over medium-high heat until hot. Add sole and cook to a light golden
brown on each side (be careful when turning it as sole can be delicate).
Remove sole to a platter and keep warm. Add wine to pan to deglaze,
stirring to blend well. Squeeze in the juice of one lemon and stir until
blended. If the sauce needs thickened add a slurry of 1 Tbs. cornstarch
dissolved in 1/2-1 Tbs. cold water. Add the drained capers and heat
through. Spoon the sauce over the sole and serve immediately.

You can do the same thing with veal scallopini and pounded flat chicken
breast halves.

Jill

On Sat, 6 Oct 2007 16:53:37 -0500, jmcquown wrote:

> (snipped ridiculous and perpetual cross-postings)

Which usually means you probably shouldn't reply to it. You
think?

On Oct 6, 5:53 pm, "jmcquown" > wrote:
> Mitch Scherer wrote:
> > "Adam Funk" > wrote in message
> ...
> >> On 2007-10-05, Sathyaish wrote:
>
> >>> On my way home, there's a shop with a display that reads, "CARPIN
> >>> CAPERS".
>
> >>> The word 'caper' caught my curiosity. I looked it up at
> >>>http://www.dictionary.com.
> >>> Here's what I found:
>
> >> Buds of the shrub Capparis spinosa, pickled. Great on pizza, for
> >> example.
>
> > A la Carson/Webb "copper clapper caper."
>
> > Mitch
>
> (snipped ridiculous and perpetual cross-postings)
>
> The caper (Capparis spinosa L.) is a biennial spiny shrub that bears
> rounded, fleshy leaves and big white to pinkish-white flowers. A caper is
> also the pickled bud of this plant. The bush is native to the Mediterranean
> region, growing wild on walls or in rocky coastal areas throughout. The
> plant is best known for the edible bud and fruit (caper berry) which are
> usually consumed pickled. Other species of Capparis are also picked along
> with C. spinosa for their buds or fruits.
>
> Sole Piccata
>
> 1-1/2 lb. sole fillets
> 1/4 c. dried breadcrumbs
> 2 Tbs. olive oil
> 1 Tbs. butter
> 1/4 tsp. pepper
> 1 Tbs. white wine
> juice of one small lemon
> 1 Tbs. capers (optional)
>
> Sprinkle breadcrumbs on a sheet of waxed paper. Turn the fillets on waxed
> paper to lightly coat with crumbs. In a large skillet melt the butter in
> oil over medium-high heat until hot. Add sole and cook to a light golden
> brown on each side (be careful when turning it as sole can be delicate).
> Remove sole to a platter and keep warm. Add wine to pan to deglaze,
> stirring to blend well. Squeeze in the juice of one lemon and stir until
> blended. If the sauce needs thickened add a slurry of 1 Tbs. cornstarch
> dissolved in 1/2-1 Tbs. cold water. Add the drained capers and heat
> through. Spoon the sauce over the sole and serve immediately.
>
> You can do the same thing with veal scallopini and pounded flat chicken
> breast halves.
>
> Jill

What do they taste like?

wrote:
> On Oct 6, 5:53 pm, "jmcquown" > wrote:
>> water. Add the drained capers and heat through. Spoon the sauce
>> over the sole and serve immediately.
>>
>> You can do the same thing with veal scallopini and pounded flat
>> chicken breast halves.
>
> What do they taste like?

They don't have a lot of taste. They are pickled (brined) tiny flower buds
so they are salty. Frankly, I don't bother with them in the recipe above.

Jill

On Sat, 6 Oct 2007 18:44:55 -0500, "jmcquown" >
wrote:

wrote:
>> On Oct 6, 5:53 pm, "jmcquown" > wrote:
>>> water. Add the drained capers and heat through. Spoon the sauce
>>> over the sole and serve immediately.
>>>
>>> You can do the same thing with veal scallopini and pounded flat
>>> chicken breast halves.
>>
>> What do they taste like?
>
>They don't have a lot of taste. They are pickled (brined) tiny flower buds
>so they are salty. Frankly, I don't bother with them in the recipe above.
>

I vote for chicken piccata.
http://www.foodnetwork.com/food/reci..._22319,00.html
http://tinyurl.com/6nv6c

http://www.diynetwork.com/diy/lc_dip...272106,00.html
http://tinyurl.com/2gxm5k

If not used in moderation, capers can over power the delicate flavor
of sole and I'm not a bread crumb coating fan either for the same
reason. In my mind, capers are optional for meunier sauce (beurre
blanc with lemon juice), but they are not optional in piccata sauce.
Both sauces are better over something that isn't coated with bread
crumbs. A light dusting of flour is enough and I dispense with that
step too.

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On 2007-10-06, jmcquown wrote:

> wrote:
>> On Oct 6, 5:53 pm, "jmcquown" > wrote:
>>> water. Add the drained capers and heat through. Spoon the sauce
>>> over the sole and serve immediately.
>>>
>>> You can do the same thing with veal scallopini and pounded flat
>>> chicken breast halves.
>>
>> What do they taste like?
>
> They don't have a lot of taste. They are pickled (brined) tiny flower buds
> so they are salty. Frankly, I don't bother with them in the recipe above.

IMHO they (like anchovies) have a characteristic taste that is more
than just saltiness.


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jmcquown wrote:
> wrote:
>> On Oct 6, 5:53 pm, "jmcquown" > wrote:
>>> water. Add the drained capers and heat through. Spoon the sauce
>>> over the sole and serve immediately.
>>>
>>> You can do the same thing with veal scallopini and pounded flat
>>> chicken breast halves.
>> What do they taste like?
>
> They don't have a lot of taste. They are pickled (brined) tiny flower buds
> so they are salty. Frankly, I don't bother with them because they cut into my alcohol budget.
>
> Jill
>
>
IFYPFY

On Sat, 06 Oct 2007 16:07:45 -0700, "
> wrote:

>What do they taste like?

It's hard to describe - piquant... almost pepperish, but better.
http://whatscookingamerica.net/capers.htm try them sometime!

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