Selina S. Lee

Photography by Selina S. Lee

WARM CITRUS SALAD – serves 4-6
recipe adapted via Sunday Supper’s Cookbook
finalist for The FeedFeed & Colavita’s Holiday Home Meal Contest

INGREDIENTS
1 large pink grapefruit
3 clementines
3 blood oranges
1 lemon
1/2 cup dry white wine
1/2 cup sugar
2 tsp honey
2 tsp chopped fresh rosemary

INSTRUCTIONS
Grate the zest of 1 blood orange. Juice the orange, and combine the juice and zest in a saucepan. Do the same with the lemon. Add the wine, sugar, honey and rosemary. Bring it to boil, whisking to dissolve the sugar. Lower the heat and simmer until slightly thickened, about 15 minutes. Remove from the heat and let cool slightly. / Peel the remaining 2 blood oranges, the grapefruit, and the clementines, and slice into 3/4-inch-thick rounds. Arrange the citrus rounds on a platter and pour the warm liquid over them. Serve warm.

Lately, I’ve been working on making my own stock and sauce that I can use daily. I know, this sounds time consuming but I can honestly say that it may be worth the time if you make your own banchan (side dishes) or do a lot of Korean cooking at home. By learning to cook using homemade stocks and sauces, you can easily add a depth of flavor without adding too much seasoning. Let’s just say the amount of sugar, salt and soy sauce that was being added to deepen the flavors seemed…well, bit alarming. The idea of it came from this one Korean cooking expert and recipe developer named Shim Young Soon (심영순). Now in her late 70s, she’s been developing recipes and teaching Korean home-cooking for past four decades in Korea. She is currently on Korean cooking battle show called Taste of Korea (한식대첩) as part of judges panel and still actively promoting the art and culture of Korean food. The sweet and savory sauce recipe is from Ms. Shim and it has changed the way I cook and eat around here. I hope it comes in handy for you as well.

Selina S. Lee

Warm Citrus Salad

Adding a Depth of Flavor