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| COOKING
WITH CAPERS |
FOOD
& COOKING ARTICLE |
 |
 Cooking
with Capers
by
Linda Stradley
Capers
are the unopened green flower buds of the Capparis
Spinosa, a wild and cultivated bush grown mainly
in Mediterranean countries (southern France, Italy,
and Algeria)and also in California.
  Manual
labor is required to gather capers, for the buds must
be picked each morning just as they reach the proper
size. After the buds are picked, they are usually sun
dried, then pickled in a vinegar brine.
Capers
can range in size from that of a tiny peppercorn (the
petite variety from southern France, considered the
finest) to some as large as the tip of your little finger
(from Italy).
Capers
generally come in brine but can also be found salted
and sold in bulk. Either way, rinse before using to
flush away as much salt as possible.
Capers
can lend piquancy to many sauces and condiments; they
can also be used as a garnish for meat and vegetable
dishes.
Recipes
by Linda using Capers:
This
article has been published with the kind permission
of Linda Stradley who runs the What's Cooking America
web site <click
here> and has a new book available called I'll
Have What They're Having: Legendary Local Cuisine -
for details or to purchase <click
here>
©
Linda Stradley - What's Cooking America
Email
Hub-UK : info@hub-uk.com
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