Tag Archives: capers

Florentine Dip

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NYTimes Cooking writes “A good dip transcends time — especially one with fresh herbs, which makes this 1959 recipe from Craig Claiborne stand out amid other recipes from the convenience food era of the 1940s and ’50s. Studded with capers, garlic and anchovies, the dip comes together quickly, then sits in the refrigerator, ready to buy you time when your guests arrive.”

Although the title is a bit of a misnomer in the fact that Florentine recipes usually include spinach as an ingredient. But I won’t quibble over the title because it was a fabulous dip! And if you are squeamish about anchovies, they are mashed up and assist the other ingredients in bringing out a true depth of flavor.

However if you’re adamantly opposed to anchovies, try fish sauce. Don’t be put off by the name. It does not taste fishy. As a fellow anchovy hater however, I have come around to using them mashed up in small amounts as here, where they give an indefinable flavor boost.

BTW, America’s Test Kitchen has a great recipe for an anchovy substitute involving miso and nori. It works beautifully in most recipes that call for anchovies or anchovy paste.

Florentine Dip

  • Servings: Yields 1 1⁄2 cups
  • Difficulty: easy
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Ingredients

  • 3 oz. cream cheese, at room temperature
  • 2 Tbsp. mashed or finely chopped anchovies
  • 1 cup sour cream
  • ¼ cup chopped flat-leaf parsley
  • 3 Tbsp. chopped chives
  • 2 tsp. chopped capers
  • 1 Tbsp. lemon juice
  • ½ garlic clove, minced
  •  Salt and black pepper to taste
  •  Sliced vegetables and/or sturdy potato chips, for serving

Directions

  1. Using a wooden spoon, blend the cream cheese and anchovy paste together in a medium bowl.
  2. Add the sour cream, parsley, chives, capers, lemon juice and garlic, season with salt and pepper, then stir until well blended.
  3. Place in the refrigerator for several hours to season.
  4. Spoon the dip into a bowl and serve with sliced vegetables or chips, or both.

http://www.lynnandruss.com

Adapted from a recipe by Craig Clairborn for NYTimes Cooking

Tomato Salad with Tuna, Capers, and Black Olives

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Local tomatoes are king this time of year so we try to use them in a variety of ways almost everyday during the season. Here’s a simple summer tomato salad recipe that makes the most of—and uses up—some of the tomato bounty from your garden or local farm market.

America’s Test Kitchen (ATK) discovered that salting the tomatoes before mixing them into the salad brings out their juices, which make a great base for the dressing. Another discovery was there’s no need to peel homegrown tomatoes for a tomato salad recipe, because their skins are usually thin and unobtrusive.

The amounts of the ingredients are subjective to your own preferences. If you prefer tuna packed in oil, go ahead and use it; in fact, save the drained oil from the tuna and use it instead of, or with, the remaining olive oil. No blanching or cooking needed here!

The olives, red onions and capers are boldly flavored Mediterranean standbys, typically a healthy diet to follow. It’s a great option to bring on a picnic or to enjoy lunch at your community pool.

While we are on the subject of great tomato recipes, I have to give a shout out to the Heirloom Tomato Tart (shown above) that I blogged about 4 years ago. If you are also interested in that recipe just click on the link. The tomato salad recipe is below.

Tomato Salad with Tuna, Capers, and Black Olives

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1 1/2 lbs. vine-ripened tomatoes
  • ½ tsp. table salt
  • 3 Tbsp. extra-virgin olive oil
  • 1 Tbsp. lemon juice from 1 lemon
  • 3 Tbsp. capers, chopped
  • 12 large black olives, such as Kalamata or other brine-cured variety, pitted and chopped
  • ¼ cup red onion, chopped fine
  • 2 Tbsp. chopped fresh parsley leaves
  • Ground black pepper
  • 1 6-oz. can solid white tuna in water, or oil-packed if preferred

Directions

  1. Core and halve tomatoes, then cut each half into 1/2″ thick wedges. Toss wedges with salt in large bowl; let rest until small pool of liquid accumulates, 15 to 20 minutes.
  2. Meanwhile, whisk oil, lemon juice, capers, olives, onion, parsley, and pepper to taste in small bowl. Pour mixture over tomatoes and accumulated liquid; toss to coat. Set aside to blend flavors, about 5 minutes.
  3. Crumble tuna over tomatoes; toss to combine. Adjust seasonings and serve immediately.

http://www.lynnandruss.com

Grilled Tuna Steaks with Lemon-Caper Mustard Sauce

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There’s just something about grilled tuna steaks that screams summer to me. This super-easy, no-fuss, dinner is perfect for a couple—but if doubled or tripled, fancy enough for company. Because it’s ready in 30 minutes from start-to-finish, you have ample time leftover to chill with a glass of wine, and/or enjoy your guests.

Then, how about a grilled romaine salad as a side dish? Slice a head in half, brush with olive oil, sprinkle with salt and pepper and place the cut-side down over high heat for two minutes. Dress with grape tomatoes, radish and cucumber slices, sliced scallions and your favorite dressing. I think ranch or blue cheese adds a nice counterpoint to the salty tartness of the butter sauce. Serve immediately.

Completing the meal was some grilled asparagus, making the meal healthy, low-carb, with added fiber and protein—not to mention great taste!

Grilled Tuna Steaks with Lemon-Caper Mustard Sauce

  • Servings: 2
  • Difficulty: easy
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Ingredients

  • 2 8 oz. tuna steaks, 3/4 inch thick
  • 2 Tbsp. tablespoons butter, softened
  • 1 Tbsp. + 1 tsp. lemon fresh juice, divided  
  • ½ tsp. lemon zest, grated  
  • 1 tsp. Dijon mustard
  • 1 tsp. capers, drained
  • 2 Tbsp. olive oil for tuna
  • Salt and white pepper
  • Vegetable oil for grill grates
  • Fresh parsley for garnish, chopped

Directions

  1. Preheat gas grill to high.
  2. Mix together butter, 1 tablespoon lemon juice, lemon zest, mustard, capers and a pinch of white pepper. Set aside.
  3. Brush tuna steaks with olive oil, sprinkle lightly with salt and white pepper. Drizzle remaining 1 teaspoon lemon juice over fish.
  4. Brush vegetable oil on grates and place tuna steaks over the heat.
  5. Grill, turning once, until firm and opaque at center, about 10 to 12 minutes total for medium.
  6. Remove from heat and divide lemon-caper butter over top of each steak.
  7. Garnish with chopped fresh parsley and leftover lemon wedges if you have them.

http://www.lynnandruss.com