Last week I took on plantains to step into an unknown area of food. I was not that worried about plantains but capers? Capers kind of freak me out.
When I worked in publishing I went to a conference and they had one of my favourite dishes there for our lunch. Cream cheese and lox on a bagel (smoke salmon). Perfect! Then I saw the cream cheese was covered in these green things and it scared the crap out of me. I was a grown adult scared of food. Well I am done with that!
Capers are little buds of a flower that grows on a bush. What could be more natural and interesting than that? When I realized what they actually were, I was not scared anymore. I get to eat the center of a flower? How cool is that?!
I picked up a jar of capers and gave one a shot. You know what? All I tasted was brine but the texture was quite interesting, a little springy with a touch of earth.
I wanted to try using capers in a dish and not just chomping on them from the jar. They are most commonly used with seafood so I made this homemade spicy seafood sauce and chopped up a few and put the the sauce on some haddock:
Delicious! I really think the benefits of using capers (other than some nutritional value) is adding texture to a dish. A little something special that provides interest to the food. I would like to point out this was the best fish dish I have ever made and I am so glad that my food phobia ingredient helped knock it out of the park.