Recipe by Anna Gill

1¼ pounds large sea scallops, tough ligament discarded
7 tablespoons unsalted butter, cut into tablespoons, divided
¼ teaspoon of salt and pepper combined
2 tablespoons shallots, minced
¼ cup dry white wine
¼ cup white-wine vinegar
1 tablespoon finely chopped tarragon

1. Pat scallops thoroughly dry with paper towel.
2. Sprinkle scallops with salt and pepper.
3. Heat 1 tablespoon butter in a 12-inch nonstick skillet over medium-high heat until foam subsides, then sear scallops, turning once, until golden brown and just cooked through, about 5 minutes total. Place scallops on a serving platter.
4. Add shallot, wine, and vinegar to skillet and boil, scraping up brown bits, until reduced to 2 tablespoons.
5. Add juices accumulated from the scallops platter and reduce again until liquid is not more than ¼ cup.
6. Reduce heat to low and add 3 tablespoons butter, stirring until almost melted, then add remaining 3 tablespoons butter and swirl until incorporated and sauce has a creamy consistency.
7. Stir in tarragon. Add salt if necessary. Pour sauce over scallops and serve.

Recipe by Anna Gill

Serves 3 – 4 

3 ½ to 4 lb. roasting chicken
One of the following flavorings:
10-12 whole star anise
• 1 large sprig fresh sage leaves & ¼ cup fresh shredded sage
• 1 large spring of fresh rosemary & ¼ cup fresh rosemary leaves
• 3 – 4 sprigs of fresh thyme & ¼ cup fresh thyme leaves in 3 tablespoons Dijon mustard
• 1 large sprig tarragon & ¼ cup shredded fresh tarragon leaves
• 4 to 6 whole crushed cloves & 2 cloves garlic, pressed or minced, plus 2 quartered lemons
½ cup dry white wine
2 cups chicken broth
8 tablespoons light butter
salt & pepper to taste

1. Pre-heat oven to 400◦.
2. Wash and pat chicken dry. Rub inside of chicken cavity with salt and pepper. Place 2 tablespoons of the butter in the cavity with one of the following:
7 or 8 whole stars of anise,
Sprig of sage,
Sprig of rosemary,
Sprig of thyme,
Sprig of tarragon, or
2 lemon quarters and 3 or 4 cloves of crushed garlic
3. Truss chicken. Dental floss works very well and can be pulled away without tearing the skin.
4. Melt the balance of the butter. Add one of the following to the melted butter:
Crumble the balance of the anise and add,
Add the fresh leaves of sage, rosemary, thyme/mustard mix or tarragon, or
Add the pressed or minced garlic and the juice of 2 lemon quarters
Add salt and pepper. Baste the chicken thoroughly.
5. Mix remaining basting sauce with 1 cup of chicken broth and the white wine. Set aside.
6. Place chicken on a rack in a roasting pan breast down. Pour 1 cup of chicken broth in the bottom of the roasting pan to keep the drippings semi liquid.
7. Put chicken in the oven for 30 minutes. If you happen to be passing you can give it an extra basting during this time, but it isn’t critical.
8. Baste chicken. Turn the chicken breast side up. (A pair of Bluette insulated rubber gloves is an easy way to turn poultry, but a 3 to 4 pound chicken turns easily with a large fork.) Reduce temperature to 350◦ and cook for about 35-40 minutes more, depending on the size.
9. Add chicken broth as needed. Baste at least once. When the leg can be jiggled without resistance, the chicken is done.
10. Remove the chicken to a platter and let it sit for about 5 minutes before carving.

Recipe by Anna Gill

Serves: 4

¾ lb. transparent Chinese rice noodles
1 lb. fiddlehead ferns, cleaned, whole if small, otherwise halved lengthwise
3 slices bacon, cooked, drained and cut into 1 inch pieces
3 tablespoons butter
1 tablespoon fresh tarragon, minced
1½ teaspoon olive oil
Salt & freshly ground black pepper

1. Bring a pot of salted water to a boil. Blanche the fiddleheads for about 4 minutes then drain thoroughly. And rise 
immediately in ice water.
2.In a large bowl, soak the Chinese noodles in hot water while preparing the fiddleheads.
3.Melt the butter in a large skillet. Add the fiddleheads and cook for 3 to 4 minutes. 
4.Add the tarragon and the bacon, toss well. Season with salt and freshly ground pepper.
5.Drain the Chinese noodles. Toss the noodles with the olive oil.
6.Arrange the noodles in four bowls and spoon the fiddleheads over each one.

Recipe by Anna Gill

1 large egg raw yolk
1 tablespoon white-wine vinegar
1 tablespoon water
½ teaspoon salt
¼ teaspoon freshly ground pepper
3 tablespoons green olive oil
½ pound jumbo lump crabmeat, well picked over
½ pound celeriac, julienned
2 teaspoons chopped tarragon
3 tablespoons chopped chives
2 large ripe red tomatoes, thickly sliced
3 cups cut romaine leaves
French baguette, sliced

1. Put yolk, vinegar, water, salt and pepper into a blender and blend. While the motor is running, add the oil in a slow steady stream. Set dressing aside.
2. Place crab meat and celeriac in a medium bowl with the tarragon and the chives.
3. Sprinkle the dressing on the crab and celeriac mixture. Toss the mixture gently.
4. Spread the Romaine over four plates. Top each plate with tomato slices and mound with a scoop of the crab salad.
5. Serve with baguette.