Serves 4 to 8
An improvised recipe for our Stump the Cook contest that is eaten at room temperature. For appetizers and snacks, pile the onions on garlic toast or cucumber slices. For main dishes, try it over grilled salmon, sword fish, or lamb, or over cous cous, quinoa, or rice.
Soak prunes in water while preparing other ingredients. Lightly film the bottom of a 12-inch saute pan with oil. Heat over high and add onions, salt and pepper. Saute fast until onions start to color but are still crisp.
Lower heat to medium low, stir in garlic and drained prunes and cook about 3 minutes. Off the heat, blend in capers and horse radish to taste. Sample for seasoning. Serve at room temperature.
Serve with Easter Lamb with Red Wine and Black Olives
© 1997 Lynne Rossetto Kasper, All Rights Reserved
Jeremy Bailenson, founding director of Stanford University's Virtual Human Interaction Lab, is studying whether the experience of being a virtual cow will make people feel more empathy. "[Our previous work] showed that if you had occupied the avatar of another person, you showed empathy toward them," Bailenson says. "But no one had ever tried this with another species."