# Cooking with Capers **URL:** \ **Category:** Cafe Society\ **Created:** [May 5, 2004, 1:42pm UTC](https://boards.straightdope.com/t/cooking-with-capers/243632 "2004-05-05T13:42:00Z")\ **Posts on this page:** 5\ **Page:** 2
**Author:** ![Shayna](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/shayna/32/17976_2.png) [@Shayna](https://boards.straightdope.com/u/Shayna)\ **Post date:** [May 6, 2004, 6:21pm UTC](https://boards.straightdope.com/t/cooking-with-capers/243632/21 "2004-05-06T18:21:17Z")
> [@Cowgirl Jules](#): > > **Shayna** , I made your chicken for dinner tonight, and it was excellent. The only thing I changed was to add the juice of one lemon. Even _both_ of my picky little kids liked it, although I didn’t expect them to like the artichoke hearts and so picked all of those out for myself. > > The capers absolutely made the dish. They didn’t add too much to my lunchtime salad though. I think they might be better warm. Yay – I’m glad you liked it! And the lemon juice sounds like a great addition. We often play with the recipe a bit, too – a little more of this, a little less of that, a dry white wine or something else instead of vermouth (since we don’t really stock it) – I think it’s a Jewish thing ;). I’ll give the lemon juice a try next time we make it. And I agree that I prefer capers warm – or at least served over a warm/cooked meal. They’re also a “must have” when we make poached salmon, but we don’t cook them with the fish. I see some recipes here I’d like to try, myself. Thanks for sharing them, everyone! Now I’m hungry. ---
**Author:** ![\_xiao\_wenti](https://avatars.discourse-cdn.com/v4/letter/_/b782af/32.png) [@\_xiao\_wenti](https://boards.straightdope.com/u/_xiao_wenti)\ **Post date:** [May 7, 2004, 1:22am UTC](https://boards.straightdope.com/t/cooking-with-capers/243632/22 "2004-05-07T01:22:12Z")
I like to make chuletas with capers. Take some lean pork cutlets, beat paper thin and pan fry with light olive oil and garlic. When you are done with the chuletas, add slivered onions and capers. Deglase the whole thing with white wine, serve on rice. Yum ---
**Author:** ![dwyr](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dwyr/32/363_2.png) [@dwyr](https://boards.straightdope.com/u/dwyr)\ **Post date:** [May 7, 2004, 2:20am UTC](https://boards.straightdope.com/t/cooking-with-capers/243632/23 "2004-05-07T02:20:45Z")
Wow, does that sound good. I’m going to have to try it soon. ---
**Author:** ![Briny\_Deep](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/briny_deep/32/17188_2.png) [@Briny\_Deep](https://boards.straightdope.com/u/Briny_Deep)\ **Post date:** [May 7, 2004, 3:55am UTC](https://boards.straightdope.com/t/cooking-with-capers/243632/24 "2004-05-07T03:55:10Z")
Nora Ephron once wrote that she was hired by the caper people to come up with lots of recipes involving capers, and was putting them into everything but milkshakes before she came to the conclusion that almost anything that tastes good with capers in it, tastes even better without capers in it. I love that thought, but actually I disagree with it. Capers are great. ---
**Author:** ![LilyoftheValley](https://avatars.discourse-cdn.com/v4/letter/l/54ee81/32.png) [@LilyoftheValley](https://boards.straightdope.com/u/LilyoftheValley)\ **Post date:** [May 7, 2004, 4:06am UTC](https://boards.straightdope.com/t/cooking-with-capers/243632/25 "2004-05-07T04:06:21Z")
Super-Easy Olive Pasta 1/4 cup black olives 1/4 cup green olives 3 TBS capers 1 TBS onion, chopped a little dried thyme 1 TBS olive oil red wine vinegar Rinse the olives (use any kind you like; the 1/4 and 1/4 is just a suggestion) and capers. Toss everything except the vinegar in a food processor and chop it up a bit. Pulse in the food processor, adding a little vinegar until you’re happy. (I don’t like it too smooth.) Serve over hot spaghetti. [Previous page](https://boards.straightdope.com/t/cooking-with-capers/243632.md?page=1)