In the chaotic kitchen of a recipe developer, you get a food blog called FoodMayhem.
I'm Jessica, an Asian-American, born and raised in NYC, and that's Lon, my Jewish, white husband. While professionally trained as a French culinary- and pastry chef, many of FoodMayhem recipes are my attempt to preserve and share authentic Chinese and Taiwanese recipes learned from my mom. We don't eat Chinese food every day, so you'll get a little bit of anything we find delicious enough to share: from our Eastern European side; recipes and techniques learned from my restaurant days; restaurant reviews, food travel tips; and a few other juicy bits along the way. Welcome to FoodMayhem!
You know from my Sausage on Salad post that I have hot Italian sausage in stock. Today, I was debating lunch once again. I am feeling better (thanks everyone), but I have lots of errands to run today so this still had to be a pretty quick meal. Luckily, I have fresh broccoli rabe from the farmer’s market and I love it with sausage. It’s a pretty common pasta to see at Italian restaurants, but here’s a fast and easy, healthier rendition.
As a kid, I wasn’t into bitter vegetables, but I now I adore radicchio, arugula, and of course broccoli rabe. I’m still not into bitter melon but perhaps when I’m old, haha. (Sorry mom!)
I read in Lidia’s Italian-American Kitchen, that she peels the stem of her broccoli rabe. I had never done that before, usually just chopping off the rough ends. It ends up being worth the effort to get these tender stems. Now I love broccoli rabe even more!
