All I can say is the slices of cauliflower were cute.
This was my first taste of capers. Meh. It’ll likely be the last time I buy a jar. Could probably just as easily add a bit of vinegar, salt and black pepper, and perhaps a pinch of powdered mustard to most any dish calling for them, especially since Georges’ recipe called for them to put in a blender so you’re not seeing the actual caper itself. See, unsophisticated palate.
I think I’ve seen Jacques Pepin fry capers, to turn them into a kind of appetizer:
http://foodandstyle.com/fried-capers/
Where did you get the recipes for this dinner? Are they posted somewhere? I seem to have missed them.
I have been a long time fan and user of Jean-Georges Vongerichten’s recipes/cookbooks. I have eaten at many of his restaurants around the world. Every meal we had was simply outstanding. His recipes can be very very fussy, but some are also quite simple.
One of my favorite cookbooks of his is “My favorite Simple Recipes. Home cooking with Jean-Georges. He has a recipe in there for pork chops with cherry mustard that is really good.
You don’t like capers? Oh, dear. I adore them and pick them out of the jar with a tiny fork to eat.