Salty, sour and pungent, capers bring a bright burst of flavor and personality to a range of dishes. The pickled flower buds balance flavors and deepen the complexity of foods whether you use them whole, chopped, cooked or as a garnish. Sharon Tyler Herbst and Ron Herbst, authors of “The Food Lover’s Companion,” say the best capers are those from the south of France.
Enliven Mild Ingredients
Mild foods benefit from the flavor boost that tangy capers provide. Add them during cooking to scrambled eggs or omelets, or stir them into already-cooked vegetable side dishes, such as green beans. Experiment by adding them to rice, potato or grain dishes, or chicken stews. The little buds perk up a luncheon-meat ham or roast beef sandwich in the same way that pickles do.
Balance Other Strong Flavors
Foods gain complexity and interest when strong flavors are balanced by one another, rather than letting one strong flavor stand alone. Capers provide this function for foods as varied as spaghetti puttanesca, with a spicy blend of tomatoes, onions, black olives, anchovies and garlic, and roasted Brussels sprouts. For those who already know that pickles and peanut butter are good together, a sprinkling of capers on a peanut butter sandwich might be a welcome snack.
Add Interest to Sauces
Creamy and fatty dishes need acidity to balance their richness, and capers bring just the right amount. Add about 1/4 cup of capers to every 2 cups of cream sauce for pasta or for baked pasta dishes, such as macaroni and cheese or mushroom lasagna. Add about the same amount to the sauce for chicken or lamb stew, or in a butter and herb sauce to pour over beef.
Capers on Top
Capers work as garnishes either chopped, left whole, or fried, when the buds open like small flowers. Use either chopped capers or whole, small varieties to garnish cauliflower or butternut squash soup. Or sprinkle any type over Mediterranean-inspired salads, along with feta cheese and olives. To fry capers, rinse and blot the buds dry, then cook them with olive oil in a heated pan over high heat for one to two minutes or until they become crisp.
References and ResourcesFood & Wine: Train Yourself to Be a Better Cook
The Deluxe Food Lover's Companion; Sharon Tyler Herbst and Ron Herbst
The Flavor Bible; Karen Page and Andrew Dornenburg
The Kitchn: Tiny Pickled Flavor Bombs -- Capers
Fine Cooking: Capers