 Recipe by Anna Gill
Serves: 4 24 large shrimp, shelled and deveined 3 tablespoons mayonnaise 3 tablespoons lite extra virgin olive oil ½ cup chopped chervil, plus 4 sprigs for garnish 1 tablespoon freshly ground pepper 1 small lemon, juiced ½ pound sugar snap peas, strings removed cut diagonally into bite-size pieces 6 medium radishes, cut into bite-sized pieces 3 small stalks fennel, trimmed and sliced into bite-sized pieces Crisp lettuce, enough for 4 servings 1. Prepare ice bath for shrimp 2. Bring a large pot of salted water to a roiling boil. Place shrimp in the water for about 2 minutes until they turn pink and white. Remove from the cooking pot and place immediately into the ice bath. Let the shrimp sit for a minute then drain. Set aside. 3. In a medium size bowl, place mayonnaise, olive oil, ½ cup of chopped chervil, lemon juice and fresh pepper. Whisk together well. Set aside. 4. Place the shrimp, sugar snap peas, radishes and fennel into a bowl. Drizzle with the prepared mayonnaise mixture. Toss together well. 5. Prepare four serving dishes with lettuce leaves. 6. Spoon the shrimp and vegetable mixture over the lettuce and serve.
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Recipe by Anna Gill
Serves 6 1 dozen eggs 12 ½” slices of ripe tomato (use smaller tomatoes, like plums) ½ to ¾ cup of heavy cream ¼ cup of chopped chervil, plus 12 sprigs for garnish* ½ cup crumbled bacon or ham Freshly ground black pepper 12 cup non-stick muffin tin 1. Preheat the oven to 350◦. 2. Place 1 slice of tomato in the bottom of each muffin cup. 3. Sprinkle bacon on top of the tomato 4. Sprinkle bacon and tomato with chopped chervil. 5. Spoon 1 to 2 tablespoons of heavy cream into each cup. 6. Top all with a grind of black pepper. 7. Crack one egg into each cup on top of all before and top with a drizzle of cream. 8. Place muffin tin in the oven and bake for approximately 15 minutes, until yolk is set. 9. Remove the tin from the oven and using large serving spoons, scoop 2 eggs onto each serving dish. 10 Garnish with sprig of chervil and serve. |
