youcanteatbread:

Pink Grapefruit and Radicchio Salad With Dates and Pistachios

(via NYTimes Dining & Wine)

2 pink or red grapefruits

2 medjool dates, pitted and thinly sliced

1/2 medium shallot, peeled and thinly sliced

Fine sea salt, to taste

1 small head radicchio, halved and cored

4 tablespoons extra-virgin olive oil

2 tablespoons coarsely chopped pistachio nuts

Freshly ground black pepper.

1. Slice the top and bottom off one of the grapefruits. Stand it up on a cut side and, using a small sharp knife, slice off the peel and pith, following the curve of the fruit. Save the peels (there should be some red fruit clinging to the pith). Repeat with the other grapefruit. Slice both grapefruits into quarter-inch-thick rounds and arrange on a platter. Evenly sprinkle the dates on top.

2. Squeeze the juice from the grapefruit peel into a small bowl. You should have about a tablespoon. If there is less, squeeze some from one of the grapefruit slices. Add the shallot and a pinch of salt; let sit for 5 minutes.

3. Meanwhile, thinly slice the radicchio and add to a bowl. Add the shallot and grapefruit juice and toss to combine. Toss in 3 tablespoons of the oil.

4. Sprinkle grapefruit slices with salt and drizzle with the remaining oil. Place a mound of the radicchio in the middle of the grapefruit, leaving a border of the fruit exposed. Sprinkle with pistachios and black pepper and serve immediately.

Yield: 4 servings.

triangletriangle:

Ann Woo

Do you know Natto?? It’s from Japan and made with fermented soy beans. I love its unique texture, smell and taste. Moreover it’s very healthy for your body. 

This picture shows how you can eat natto.

Serve steamed rice topped with natto, sea weed, sesame seeds and any greens.

And just add the soy sauce and mustard sauce!! That’s enough^………^

For hot summer! Energy food!

Naeng Myeon Its name means ‘cold’ ‘noodle’. Good for hot summer,but popular year around with its harmony of variety flavor. BUCKWHEAT NOODLE, cold Meat broth, pickled radish, cucumber, mustard, vinegar, boiled egg plus Gochujang sauce, red chili paste sauce to your preference.

Pumpkin soup grandma made.

There is two ways of her making pumpkin soup. One is using kimchi a little bit spicy sweet soup, the other using perilla seed oil a little bit nutty aromatic plus silky soup.The picture is the latter. 

It’s been a quite long time having a breakfast with grandma, soup was more warm and delicious.

Good bye rain,good morning purple blossom.

Various fruit salad mom made

My mother loves food and puts great importance on cooking. But she has been working mom, so haven’t had the opportunity to cook. So when she cooks, though not very often,  take a lot of time and  effort to put out the perfect dishes. Those has not been  that perfect cuisine, but I love those mom made.

:-)Last week, on one day mom made fruit salad for one of the summer morning  menu!!