Ron Boucher writes, “This stew originated in the Brunswick, Virginia, area. It was passed down from the Acadian Indians. The original recipe has been enhanced a bit to make it more interesting, well rounded, and full flavored. Although it adds an Italian influence, the flavor of this is further enhanced by serving it with fresh pesto and grated cheeses.”
Chef Evan Mallett of Black Trumpet Bistro in Portsmouth, New Hampshire, prepared this colorful red and green pasta for Kathy Gunst’s class when he visited as a guest chef last December. He recommends serving the pasta with a mixture of seasonal farm vegetables, or with Kathy Gunst’s Spinach Topping.
Kathy Gunst writes, “Kids hate spinach, right? Wrong! When Chef Evan Mallett of Black Trumpet came to school to show the kids how to make homemade pasta, I quickly put together this simple topping. I wasn’t sure the kids would like it—but they ended up lining up for seconds and thirds!”
Chef Jeremy Bradbury served this creative dish at the recent Best of Taste Bash. The tangy black quinoa makes a pleasing visual contrast to the greens and is balanced by the sweetness of the duck meat and the creamy parsnip puree.
While the menu at 98 Provence Bistro changes seasonally, this is one signature recipe that remains available year-round. It’s flexible—use your preferred combination of fish and seafood. Squid, clams, and other crustaceans can be used instead of the mussels, scallops, and shrimp. Serve with crusty baguette slices to soak up the sauce.
Kathy Gunst writes, “The combination of sweet corn, tomato, and basil makes a great topping for grilled swordfish (or any type of fish, meat, or poultry), but also works as a crostini topping (on slices of grilled crusty bread), or inside tacos or burritos.” She notes that salmon, halibut, or tuna may be substituted for the swordfish.