Capers are the pickled buds of the caper plant, a wild bush native to the Mediterranean area, where they often appear in the native cuisine. Caper berries are slighter larger, the mature fruit of the plant. The plants grow best in dry heat and hot sunlight, and usually are found in rocky areas near the ocean. This terrain seems to make its way into the taste of pickled capers; they're sour, savory and salty, with a tiny rush of pungent brine inside.
Capers are available year-round, but something about early spring makes us crave them. Maybe it's their tiny green shapes; maybe it's the taste of salt and the ocean; maybe it's how they go so well with fish and spring produce.
Capers are very time-consuming to grow and harvest. After harvesting they are usually salted to remove their initial bitterness and cure them into full flavor. This develops a brine, which is how you often find them bottled. Avoid capers bottled in vinegar; this dilutes their flavor.
Capers are traditionally paired with salmon, like in this Salmon with Arugula, Tomato and Caper Sauce, or these Smoked Salmon Sandwiches with Capers and Red Onion Relish.
We like to put them in eggs - slow-scrambled weekend eggs with garlic and capers are a special treat. We also dumped half a jar in leftovers from our Creamy Braised Cauliflower recipe from last week, and wish we had put them in to begin with; they put that recipe over the top.
We like the look of these Pork Medallions with Mustard-Caper Sauce at Simply Recipes, and this Bread Salad with Roasted Tomatoes and Capers.
And of course you can never go wrong with fried capers - a perfect garnish for salads and fish.
What's your favorite thing to do with capers?
• Beautiful images of capers on the plant and in process
• Article on capers from Epikouria
One of my all-time favorite dishes is scallops with a balsamic brown butter sauce with capers and diced tomatoes.
Here's the recipe: http://www.epicurious.com/recipes/recipe_views/views/103889, I swap the scallops for the swordfish.
view v in boston's profile
My favourite use for capers is on top of grilled cheese. I slap some Dijon mustard on some slices of bread (preferably rye) and melt some old cheddar over them in the toaster oven. Then comes the capers, sprinkled into the melted cheese (or when I feel silly, arranged into numbers or letters)
view Michelle of Montreal's profile
I love using capers in olive tapenade.
Michelle - I'm definitely going to make your grilled cheese.
view Erin T.'s profile
Caperberries (sp?) are really nice, too. They look like larger, olive-shaped bulbs with a tiny stem. I think they come brine-packed. One or two sliced in half and rubbed over hot grilled fish is nice.
view Nicole R's profile
decadent: oysters, lemon rind and caperberries, all batter-fried, served on a bit of salad
(omigod)
I just got some capers lacrimella packed in salt . . . they are a bit larger than the buds I know and use constantly . . .
anyone familiar?
view guido's profile
Capers add a salty tang to an Italian salsa cruda pasta dish I make. I mix Italian canned tuna [packed in olive oil], artichoke hearts, garlic, parsley, lemon [zest and juice] and capers in a bowl, then toss the mixture with cooked pasta. The flavor is big and fresh. And the pasta heats the salsa and the salsa slightly cools the pasta, making a delicious lunch or light dinner.
view Terry B's profile
I lurve capers. I like to add them to my tuna salad for a bit of a pickle-y bite instead of adding relish.
view verily's profile
I'm going to try this recipe for deviled eggs with capers and tarragon for Easter.
http://www.epicurious.com/recipes/recipe_views/views/234400?recipename=DEVILED%20EGGS%20WITH%20CAPERS%20AND%20TARRAGON&saved_to_box=y
view Joanna's profile