Texas Jewish Post (Fort Worth, Tex.), Vol. 49, No. 44, Ed. 1 Thursday, November 2, 1995 Page: 9 of 24
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IN OUR 49TH YEARf-DALLAS, THURSDAY, NOVEMBER 2, 1995, TEXAS JEWISH POST 9
Dishes with a Mediterranean Recent
By Barbara Schultz
Capers are the unopened flower buds of a Mediterranean
shrub. These small buds are picked, sun-dried and then
pickled in a vinegar brine. They range in size from the very
tiny nonpareil variety to those that can be as large as a grape.
The smaller ones are the most desirable because they are
more flavorful. Because of their intensity of flavor, recipes
usually require no more than one or two tablespoons. They
lend pungency to many sauces and dishes. They can also be
used as a garnish for meat, fish and vegetable dishes.
CHICKEN BREASTS WITH LEMON
AND CAPERS
Ingredients:
2 chicken breasts, skinned, boned and halved
1/4 cup all-purpose flour
3/4 tsp. salt
1/4 tsp. paprika
3 Tbsp. olive oil
2 Tbsp. margarine
2 Tbsp. Madeira wine
2 Tbsp. lemon juice
1/2 lemon, thinly sliced
2 Tbsp. capers
2 Tbsp. chopped fresh parsley
Preparation:
Place each breast half between two pieces of waxed
paper and flatten to thickness of 1/4-inch with mallet. Mix
together flour, salt and paprika in plastic bag. Shake each
breast in bag. Heat oil and margarine in large skillet over
medium-high heat. Saute breasts one minute on each side,
or until golden. Remove to warm platter. Drain and discard
all but two tablespoons of the margarine mixture. Add
Madeira to skillet. Cook over medium heat, stirring to
dissolve bits which have adhered to skillet bottom. Add
lemon juice. Heat briefly. Return breasts and lemon slices
to reheat. Add capers and parsley. Serve.
Makes 4 servings.
ROASTED POTATO SALAD WITH CAPERS
AND BALSAMIC VINEGAR
Ingredients:
2 lbs. russet potatpes, peeled and cut into 1-inch cubes
1/4 cup olive oil
3 garlic cloves, minced
3 Tbsp. balsamic vinegar
1/4 medium sweet onion, chopped
1 Tbsp. capers, drained
1/4 tsp. salt
1/2 tsp. freshly ground pepper
Preparation:
Preheat oven to 400 degrees. In a medium bowl, toss
diced potatoes with olive oil and garlic. Place potatoes in a
single layer on a large baking sheet. Roast 20 to 25 minutes,
tossing occasionally, until potatoes arc tender. Set aside to
cool. Transfer potatoes to a serving bowl. Toss with bal-
samic vinegar, onion, capers, salt and pepper. Serve at room
temperature or chilled.
Serves 4-6.
ARTICHOKE SALAD WITH OLIVES
AND CAPERS
Ingredients:
4 large artichokes, or 1 9-oz. pkg. frozen artichoke
heart pieces
1 medium garlic clove, very finely minced
1-1/2 Tbsp. extra-virgin olive oil
1 Tbsp. capers, drained and coarsely chopped
1-1/2 Tbsp. chopped fresh parsley
Salt and freshly ground pepper
12 Kalamata olives
2 large hard-boiled eggs, quartered (optional)
Preparation:
If using fresh artichokes, prepare and cook artichoke
bottoms. If using frozen artichokes, cook them according to
package directions. Drain artichokes well. Quarter fresh
artichokes. Mix garlic, lemon juice, oil. capers and parsley,
and add salt and pepper to taste. Toss with artichokes.
(Salad can be kept, covered, one day in refrigerator.) Serve
garnished with olives and hard-boiled eggs.
Makes 4 appetizer servings.
ARTICHOKE AND CAPER SAUCE
Ingredients:
2 Tbsp. margarine
2 Tbsp. olive oil
2 medium-size onions, chopped
2 garlic cloves, crushed
3 Tbsp. all-purpose flour
1 cup chicken broth or stock
3/4 cup dry white wine
I 1/2 cups peeled, seeded and chopped ripe tomatoes
or 1 (1-lb.) can Italian tomatoes, drained and sliced
1 (14 oz.) can artichoke hearts packed in water,
drained
2 tsp. dried or 2 Tbsp. chopped fresh basil
2 Tbsp. capers
Salt and pepper to taste
Preparation:
In a medium-size skillet, heat the margarine and oil over
medium heat. Add the onions and garlic and saute until
golden. Stir in the flour and cook gently until well blended.
Add the chicken broth and wine, stirring constantly until the
sauce is thickened. Add the tomatoes and artichokes and stir
into the sauce Reduce the heat to simmer and add the basil
and capers. Season with salt and pepper. Simmer for an-
other 3 to 5 minutes to allow the flavors to blend. Serve over
hot pasta (fusilli or tagliatclli).
Serves 4-6.
SMOKED SALMON, CAPERS AND DILL SAUCE
Ingredients:
6 oz. thinly sliced smoked salmon, very coarsely
chopped
1/4 cup plus 2 Tbsp. olive oil
2 large garlic cloves, finely chopped
1 generous Tbsp. tiny capers, drained
1/4 cup coarsely chopped fresh dill
Freshly ground black pepper
2 I bsp. freshly grated Parmesan cheese, plus extra
for serving
1/4 cup diced red onion
Preparation:
Place smoked salmon, separating pieces that clump
together, in a large serving bowl. Gently stir in oil, garlic,
capers, dill, pepper and cheese. Add drained hot pasta and
toss until combined. Sprinkle with onion and serve with
extra cheese.
Serves 3-4
TOMATO CAPER SAUCE OVER GRILLED FISH
Ingredients:
2 Tbsp. olive oil
1 large onion, thinly sliced
1 clove garlic, minced
2 large, ripe tomatoes, peeled, seeded and chopped
1/3 cup dry white wine
1 Tbsp. Dijon mustard
1 Tbsp. capers, drained and chopped
Salt and freshly ground pepper to taste
Preparation:
Heat the oil in a medium-size, heavy saucepan over
medium heat. Add the onion and saute until transparent,
about 5-8 minutes. Stir in the garlic and tomatoes and cook
10 minutes more. Add the wine, mustard, and capers,
season well with salt and pepper, and simmer over low heal
until thickened, about 15 minutes. Serve hot.
Makes about I cup.
CAPER DRESSING
Ingredients:
1/2 cup plain yogurt
2 tsp. fresh lemon juice, or more to taste
1/4 tsp. lemon zest
2 tsp. capers, drained, rinsed and slightly crushed
Preparation:
In a small bowl, combine all the ingredients. Whisk to
mix well. Refrigerate for I hour. Whisk before pouring.
Makes about 1/2 cup.
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Wisch, J. A. & Wisch, Rene. Texas Jewish Post (Fort Worth, Tex.), Vol. 49, No. 44, Ed. 1 Thursday, November 2, 1995, newspaper, November 2, 1995; Fort Worth, Texas. (https://texashistory.unt.edu/ark:/67531/metapth755342/m1/9/: accessed July 10, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; .