Capersinbalsamicvinegar Recipes

TOMATO SAUCE WITH CAPERS AND VINEGAR

Tomato Sauce With Capers and Vinegar image

There are so many ways to enjoy this sauce. You can serve it with pasta or grains, over vegetables (try it with cauliflower) or on a bruschetta. I recently tried it with Israeli couscous, sautéed in olive oil then simmered in stock and topped with this sauce.

Provided by Martha Rose Shulman

Categories easy, quick, condiments, sauces and gravies

Time 30m

Yield About 1 1/4 cups, serving four to six

Number Of Ingredients 10

Ingredients

2 tablespoons extra virgin olive oil
1/2 medium onion, finely chopped
1 large garlic clove, minced
1 pound fresh tomatoes, grated, or 1 can chopped tomatoes
1 basil sprig
1 tablespoon capers, rinsed and finely chopped
Salt
freshly ground pepper to taste
1 tablespoon red wine vinegar or sherry vinegar (more to taste)
1 to 2 tablespoons minced parsley or slivered basil (optional)

Steps:

Heat 1 tablespoon of the olive oil in a medium heavy saucepan. Add the onion. Cook, stirring often, until tender, about five minutes. Stir in the garlic. Cook, stirring, until fragrant, about 30 seconds. Stir in the tomatoes, basil sprig, capers, salt and pepper. Bring to a simmer over medium-high heat, stir and reduce the heat. Simmer 10 to 15 minutes until cooked down and very fragrant. Remove the basil sprig. Stir in the vinegar, the remaining tablespoon of olive oil and the optional parsley or basil. Taste and adjust seasonings. Serve hot or cold.

Nutrition Facts : @context http, Calories 60, UnsaturatedFat 4 grams, Carbohydrate 4 grams, Fat 5 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 220 milligrams, Sugar 2 grams

CAPERS IN BALSAMIC VINEGAR

Capers in Balsamic Vinegar image

Make and share this Capers in Balsamic Vinegar recipe from Food.com.

Provided by Latchy

Categories Berries

Time 50m

Yield 250 ml

Number Of Ingredients 6

Ingredients

2 tablespoons olive oil
1 red onion, finely chopped
2 garlic cloves, crushed
2 teaspoons soft brown sugar
170 g capers, rinsed and drained
1/3 cup balsamic vinegar

Steps:

Heat the oil in a pan and add the onion and fry over low heat until translucent, about 15 minutes.
Add the garlic and fry for 1 minute.
Increase the heat and cook the onion and garlic for 5 minutes or until it starts to brown.
Add the sugar and cook for 15 minutes until onion is caramelised.
Add the capers and vinegar and bring to the boil then reduce and simmer until the liquid is sort of syrupy.
Rinse a glass jar with boiling water and dry in a warm oven.
Spoon in the capers and liquid and seal.
Store for up to 3 months and refrigerate after opening.

LEEKS WITH SHALLOT CAPER VINAIGRETTE

Leeks with Shallot Caper Vinaigrette image

Categories Side Vegetarian Quick & Easy Vinegar Leek Vegan Shallot Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 2 as a first course

Number Of Ingredients 8

Ingredients

4 small to medium leeks (about 1 pound untrimmed)
1 1/2 teaspoons Sherry vinegar* or white-wine vinegar, or to taste
1 tablespoon minced shallot
1/2 teaspoon Dijon mustard
2 tablespoons extra-virgin olive oil
1 teaspoon drained capers, chopped fine
1 tablespoon minced fresh parsley leaves
*Sherry vinegar is available at specialty foods shops and many supermarkets.

Steps:

Trim leeks to about 5 inches and trim root ends, leaving them intact. Cut each leek in half lengthwise and wash well, discarding any tough outer leaves.
In a skillet just large enough to hold them in one layer arrange leek halves, cut sides down, and add enough water to reach halfway up sides of leeks. Simmer leeks, covered, until tender, 5 to 10 minutes, and immediately plunge into a bowl of ice and cold water.
In a small bowl whisk together vinegar, shallot, mustard, and salt and pepper to taste and add oil in a stream, whisking. Whisk vinaigrette until emulsified and whisk in capers and parsley.
Transfer leeks to paper towels. Pat and gently squeeze leeks until dry and divide between 2 plates. Spoon vinaigrette over each serving.

CAPER VINAIGRETTE

Caper Vinaigrette image

Top Provencal Green Salad with this tangy vinaigrette.

Provided by Martha Stewart

Categories Food & Cooking

Number Of Ingredients 5

Ingredients

2 teaspoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
1 1/2 teaspoons capers, rinsed, drained, and coarsely chopped
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper

Steps:

In a medium bowl, whisk together lemon juice, mustard, and capers. Slowly whisk in olive oil to form an emulsion; season with salt and pepper.

BALSAMIC, CAPER, AND ANCHOVY MARINADE

Balsamic, Caper, and Anchovy Marinade image

Any white-flesh fish will readily take on bolder flavors, such as those in this rich balsamic mixture brightened by fresh red onion, salted capers, aromatic parsley, and pungent anchovies.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Yield Makes enough for 24 ounces fish

Number Of Ingredients 10

Ingredients

1/4 cup fresh lemon juice
1/3 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
1/2 red onion, sliced
1/4 cup chopped fresh flat-leaf parsley
2 anchovies, rinsed well and chopped
1 tablespoon capers packed in salt, rinsed
1 tablespoon finely grated lemon zest (from 2 lemons)
1 teaspoon black peppercorns, crushed
1 teaspoon coarse salt

Steps:

Whisk together all of the ingredients in a medium nonreactive bowl. Use marinade immediately.

CAPER VINAIGRETTE

Caper Vinaigrette image

Make and share this Caper Vinaigrette recipe from Food.com.

Provided by Sharon123

Categories Belgian

Time 5m

Yield 1 cup

Number Of Ingredients 6

Ingredients

1 1/2 teaspoons Dijon mustard
1 teaspoon salt
1/4 teaspoon fresh ground pepper
1/4 cup tarragon or 1/4 cup white wine vinegar
3/4 cup olive oil
3 tablespoons capers, drained

Steps:

Combine mustard, salt, peppr, and vinegar in a small bowl.
Whiskk in olive oil until well blended.
Stir in capers.
Enjoy!

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