Good Eating's favorite 2012 recipes
It's a buffet of the best: Dig into our favorite recipes from last year
Good eats: A look back at 2012 provides a smorgasbord of dishes for Good Eating's annual roundup of favorite recipes. Dig in! (Bill Hogan/Chicago Tribune)
1. Heat a large pot of well-salted water to a roiling boil; add the cauliflower. Boil 5 minutes; transfer to a colander with a slotted spoon. Drain for a few minutes. (Leave water boiling in pot to cook the spaghetti.) The cauliflower will not be fully tender.
2. Heat a large skillet over high heat. When hot, add the olive oil, garlic, fennel seeds and red pepper flakes; cook 20 seconds. Add drained cauliflower and salt; toss to coat with oil. Cook, tossing occasionally, until the cauliflower is tender and developing deep-brown caramelized spots. Keep the heat high; don't toss the cauliflower too often, so that the surfaces on the bottom of the pan brown. When it is nearly done, mix in the orange juice, half of the orange zest, the lemon juice, capers and raisins. Turn off the heat.
3. Cook the pasta according to manufacturer's instructions until al dente; drain immediately, reserving 1 cup pasta water.
4. Add the pasta to the cauliflower mixture; set over medium heat. Toss everything together. If the dish seems a little dry, add a ladle or two of the pasta water. Raise the heat to high; cook, about 1 minute. Taste; adjust seasonings.
5. Serve with a drizzle of extra-virgin olive oil, the remaining orange zest, the pine nuts, pepper, parsley and Parmesan.
Nutrition information per serving:
709 calories, 21 g fat, 3 g saturated fat, 0 mg cholesterol, 113 g carbohydrates, 21 g protein, 634 mg sodium, 14 g fiber.
Red chili-glazed slow-grilled pork shoulder
Prep: 30 minutes
Marinate: Several hours
Cook: 3 hours
In a late summer piece on grilling, Dinner at Home columnist JeanMarie Brownson wrote that her husband calls this dish the best pork roast of his life. No empty boast that, as the red chili glaze, boosted by a homemade chili paste, permeats the pork shoulder with deep flavor as the meat slow roasts to a succulent finish.
1/2 cup each: granulated sugar, coarse salt
1/4 cup distilled white vinegar
6 cloves garlic, crushed
Grated zest of 1 orange
1 large (about 5 pounds) bone-in pork shoulder blade roast