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caper

Use this forum to suggest Good Words for Professor Beard.

caper

Postby KatyBr » Sun Jun 19, 2005 6:43 pm

ca·per 1 (kpr)
n.
1. A playful leap or hop.
2. A frivolous escapade or prank.
3. Slang An illegal plot or enterprise, especially one involving theft.
intr.v. ca·pered, ca·per·ing, ca·pers
To leap or frisk about; frolic.


[Alteration of capriole.]

ca·per 2 (kpr)
n.
1. A usually spiny Mediterranean shrub (Capparis spinosa) having white to pale lilac flowers and dehiscent fruits with reddish pulp.
2. A pickled flower bud of this plant, used as a pungent condiment in sauces, relishes, and various other dishes.



[Middle English caperis, capar, from Latin capparis, from Greek kapparis.]

The American Heritage® Dictionary of the English Language, Fourth Edition copyright ©2000 by Houghton Mifflin Company.


reminds me of caprine, goatish, happy frolicing kids on a sunny hillside, but then I used to have a herd of goats and the kids do caper and frolic.

Katy

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Postby uncronopio » Sun Jun 19, 2005 7:34 pm

Try a pizza with salmon, avocado and capers. Sublime!
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Postby KatyBr » Sun Jun 19, 2005 8:11 pm

salmom pizza? ok I'll take your word for it, do you have a recipe?

Katy
i.e. do you put cheese on it?
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Postby Apoclima » Sun Jun 19, 2005 8:20 pm

Is that with marinara sauce or garlic cream sauce?

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Postby KatyBr » Sun Jun 19, 2005 8:25 pm

Apoclima wrote:Is that with marinara sauce or garlic cream sauce?

Apo


Oh no, now I'm wanting a pizza, just the mention of garlic cream sauce. but wait here's a salmon pizza


Smoked Salmon Pizza With Mascarpone Cheese And Capers
Yield: 8 Servings

Ingredients

1 lb pizza dough
Extra virgin olive oil
4 oz mascarpone cheese
8 oz thinly sliced smoked salmon
1 tb capers; rinsed and dried
2 scallions; thinly sliced
Freshly ground black pepper
4 lemon wedges
--pizza dough--
1 1/4 c warm water
1 pk yeast
1 tb salt
1/4 c extra virgin olive oil
3 c all purpose unbleached flour

Instructions

Preheat an oven containing a pizza stone or unglazed baking tiles to 500
degrees.

For the pizza dough: Put 1/4 cup water in a large bowl. Add the yeast and
stir until dissolved. Allow the yeast to proof. Add the remaining water,
the salt and the olive oil and mix well. Using a wooden spoon, add the
flour, one cup at a time. When the dough is too stiff, put in on a clean
board and knead until smooth and elastic, about 7 minutes. This dough
should
be a little sticky.

Put the dough in an oiled bowl, cover with plastic wrap and allow to rise
until doubled in bulk, about 2 hours. Punch down and let rise again for 45
minutes. Proceed with your recipe.

If you would like to develop a more flavorful dough, let dough rise
overnight
in a refrigerator during the second rising. Allow the dough to come to
room
temperature before using.

Roll the dough into 4 balls of equal size. Allow to rest 15 minutes on a
floured surface covered with plastic wrap.

Roll out the dough into rounds 1/8 inch thick and dimple the dough with
your
fingertips. Rub with extra virgin olive oil. Transfer the dough to a
stone
or tiles and bake 10 minutes or until brown and crispy. Repeat until all
the
dough is cooked. If you don't have a stone or tiles, bake dough on a
baking
sheet dusted with cornmeal.

While the pizzas are still warm, spread each one with an equal amount of
mascarpone cheese. Arrange the salmon on top and then sprinkle with
capers,
scallions and pepper. Garnish each pizza with a lemon wedge and serve.


OR

just start with a nice bechamel......I like lots of lemon juice in my garlic cream sauce.


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Postby KatyBr » Sun Jun 19, 2005 8:34 pm

or try this site for more salmon pizza recipe, Smoked Salmon And Brie Pizza

Katy
but the capers you'll jusrt have to add yourself, I'm a bit chary of baking avacados.
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Postby Brazilian dude » Sun Jun 19, 2005 9:24 pm

I'm not the only one who has deja vus here.

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Postby tcward » Sun Jun 19, 2005 9:31 pm

I think the school cafeteria pizza had capers on it when I was in grade school...

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Postby KatyBr » Sun Jun 19, 2005 10:15 pm

Brazilian dude wrote:I'm not the only one who has deja vus here.

Brazilian dude

Uh, on another mg we did have a capricious, a frolic and a cavort as WOTD suggestions.

As a matter of fact Cavort is a great suggestion.
ca·vort (kə-vôrt')
intr.v., -vort·ed, -vort·ing, -vorts.

1. To bound or prance about in a sprightly manner; caper.
2. To have lively or boisterous fun; romp: The children cavorted in the water, splashing and ducking each other.
[Possibly alteration of CURVET.]




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Postby Brazilian dude » Sun Jun 19, 2005 10:35 pm

No caper before?

You know what I'm saying? :? I shouldn't listen to the voices in my brain.

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Postby Apoclima » Sun Jun 19, 2005 11:59 pm

I don't think we had a discussion of 'caper' before, but I remember a pizza discussion. I thought that was what you meant, BD! I told the story about the gyspies I took to pizza and the fresh tuna fish pizza.

Apo
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Postby KatyBr » Mon Jun 20, 2005 2:04 am

Brazilian dude wrote:No caper before?

You know what I'm saying? :? I shouldn't listen to the voices in my brain.

Brazilian dude


Ah, B-D; Steilazine, it's not just for breakfast anymore!

Don't forget those meds.

Katy
who never takes any prescriptions.
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Postby uncronopio » Sun Jul 10, 2005 8:26 pm

I almost forgot! Here is the recipe for the dough and some suggested toppings.
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