A couple of ?s about capers

What exactly is a caper?  What purpose to the serve in a dish?  I  have a recipe that calls for one tablespoon of capers, I really don't want to buy a whole jar of capers especially if we don't like the salad I'm using them in.  Is there anything I can substitute for them?

I love them. Capers are a pickled flower bud so they taste a bit like a dill pickle, but not crunchy. You could probably substitute a pickle, but they are really very tasty in a lot of recipes and sauces, so you should try the real deal.

If your grocery has a Mexican foods section, you can usually find capers priced much cheaper than the same size jar in the condiment aisle. I think Goya was just 99¢.

Capers are the flower buds of a mediteranean bush.  They are pickled in a very salty brine--more salty than vinegary.  I don't like them much, and might substitute chopped green olives instead.

Thanks LP and LF!  

The recipe calls for toasted Italian bread, capers, red wine vinegar, basil, tuna, white kidney beans and tomatoes. 

In your recipe jan, I would substitute green olives.  Capers have a hint of floral taste to them, they're o.k.

Speaking of which, how long do they last in the fridge?  I have an opened jar that has been in there for maybe a year. The exp. date says 7/10.

Capers are unripened flower buds. They can be very salty because are harvested than dried in the sun and pickled in a brine. There curing brings out a tangly lemony flavor similiar to a green olive. You could substitute green olives but, to me, capers have a nice flavor. They are also used in picatta dishes, like chicken picatta. I would say they are a bit smaller than a pea.

Hope this helps!

_Dodycooks:

In your recipe jan, I would substitute green olives.

Jan I'm so glad you asked about these!  I'll have to pick up a jar now!

Ah HAH! Is someone around here pulling a caper? I want my cut or I'm rattin' yas out.

John

If you like capers, try mashing them with a fork and mixing with cream cheese for bagels. The same mixture is very good on ham sandwiches, or a veggie sandwich made with cucumbers, tomatoes and red onion. I also use it in stuffed burgers, and as a dip for veggies and crackers. If you like tartar sauce, make your own in minutes with some mayo, capers -- that's the secret ingredient -- and a dill pickle for a fraction of what a jar costs.

There are lots of delicious Italian, French and Spanish recipes that call for capers if you're looking for other ways to use them.

M_Wolverine:

Ah HAH! Is someone around here pulling a caper? I want my cut or I'm rattin' yas out.

 

lindapearl:

If you like tartar sauce, make your own in minutes with some mayo, capers -- that's the secret ingredient -- and a dill pickle for a fraction of what a jar costs.

I do this, and I also add them to chicken salad.  They are wonderful on beef carpaccio, and on piccata dishes as someone else mentioned.  I can get a quart-size jar of them at Costco for about $7.

M_Wolverine:

Ah HAH! Is someone around here pulling a caper? I want my cut or I'm rattin' yas out.

 

Wait a second, Wolverine...ratting out people it my department.

 chicken piccata! delish!

CHICKEN PICCATA RECIPE

Prep: 10 min; Cook: 10 min
Easy
Serves 4

This quick and easy chicken piccata recipe is also very tasty.

2 Boneless chicken breasts sliced in half or 3 slices
2 TBS Butter
1 TBS Olive OIl
1/4 cup flour
3/4 tsp paprika
3/4 - 1 cup dry white wine
3 TBS lemon juice
Salt
Freshly ground pepper (white or black) to taste
1 TBS Butter (for sauce at finish)
3 TBS capers
 Chef's knive; platter for dredging; sautée pan.

RINSE chicken breasts under cold running water, drain, put on paper towel. Pat dry.

SLICE the chicken breasts to desired thickness 1/8 - 1/4" thick. Unlike veal, chicken is better cut than pounded thin.

MIX flour, paprika, salt and pepper

DREDGE chicken in flour.

HEAT butter and olive oil in sautée pan over medium heat; be careful not to burn the butter, if using it. Add chicken breasts - do not crowd the pan. Sautée for about two minutes per side. REMOVE to a warm platter; you can place platter in warm oven.

ADD lemon and wine to pan; DEGLAZE (Dissolve the remaining bits of food) the pan using a wooden spoon or spatula to scrape. This is the basis for your sauce.

BRING to a simmer, reduce heat to medium-low, let sauce thicken.

WHEN sauce is thickened, swirl in butter. Add capers.

POUR pan juices over chicken. Serve.
 

That's why Debbie in Next Foodnetwork Star "forgot" to use them, she didn't want to add extra salt to her dish.