You have made me a caper convert. This week, I made a delicious ajiaco (Columbian soup with chicken, corn, and potatoes) and added extra capers in your honor.
I had *most* but not all of the ingredients for this recipe, so I gave it a go! Substituted a shallot for garlic (I'm on a garlic break, it's hard!) and used white wine vinegar (1/2 cup WWV diluted with 1/2 cup water) and it's super delicious. Can't wait to make it again as written!
This is dinner tomorrow, but my question is.... If making the blueberry tart crust for a savory filling how would you adjust the sugars? Thanks, keep up the great work!
I had the same thought after watching that episode of the Bear, so thank you for this! Two questions: no shallots? and would you change anything in the sauce if making swordfish instead of chicken?
This sounds delicious! Love that you don't use flour. Do you ever use cooking wine? Just wondering if that is a good substitute if you don't want to open a bottle of wine.
go to your local wine shop and see if they have a decent wine in small cans. I got a bunch of single serving cans that I keep in stock for just this purpose.
I haven't tried the spicy chicken piccata - yet. The chicken salad is DIVINE! Used home-roasted spatchcock chicken leftovers; could not have been more perfect. You rock!
I've made this twice since you posted it and it was excellent. This has always been a favorite of mine because my mom makes it for celebratory meals. I always avoided making it myself and that was silly. So easy and so tasty. Caper Heads unite!
You have made me a caper convert. This week, I made a delicious ajiaco (Columbian soup with chicken, corn, and potatoes) and added extra capers in your honor.
Will be making this soon. Heading to Italy in October. Any restaurant recommendations or other things not to miss? Thanks.
I had *most* but not all of the ingredients for this recipe, so I gave it a go! Substituted a shallot for garlic (I'm on a garlic break, it's hard!) and used white wine vinegar (1/2 cup WWV diluted with 1/2 cup water) and it's super delicious. Can't wait to make it again as written!
This is dinner tomorrow, but my question is.... If making the blueberry tart crust for a savory filling how would you adjust the sugars? Thanks, keep up the great work!
I had the same thought after watching that episode of the Bear, so thank you for this! Two questions: no shallots? and would you change anything in the sauce if making swordfish instead of chicken?
This sounds delicious! Love that you don't use flour. Do you ever use cooking wine? Just wondering if that is a good substitute if you don't want to open a bottle of wine.
go to your local wine shop and see if they have a decent wine in small cans. I got a bunch of single serving cans that I keep in stock for just this purpose.
Delicious! Thank you!
I haven't tried the spicy chicken piccata - yet. The chicken salad is DIVINE! Used home-roasted spatchcock chicken leftovers; could not have been more perfect. You rock!
made this one tonight and it was every bit as good as expected! even my particular housemate was impressed by the capers 😍
I've made this twice since you posted it and it was excellent. This has always been a favorite of mine because my mom makes it for celebratory meals. I always avoided making it myself and that was silly. So easy and so tasty. Caper Heads unite!
Love to see you using Kerrygold butter 💖 Nothing compares to Irish butter
Didn't Sinead O'Connor sing that song (about Irish butter)?