Roasted Garlic And Herb Creme Fraiche Recipes

Steps:

• Preheat the oven to 400 degrees.
• Melt the butter over low heat in a medium (10-inch) saute pan. Add the olive oil, garlic, rosemary, red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper and cook over low heat for one minute. Off the heat, zest one of the lemons directly into the butter mixture.
• Meanwhile, arrange the shrimp snugly in one layer in a large (12-inch) round ovenproof sauté pan (or 10 × 13-inch baking dish) with only the tails overlapping. Pour the butter mixture over the shrimp. Sprinkle with the sea salt and 1/2 teaspoon black pepper. Slice the ends off the zested lemon, cut five (1/4-inch-thick) slices, and tuck them among the shrimp. Roast for 12 to 15 minutes, just until the shrimp are firm, pink, and cooked through. Cut the remaining lemon in half and squeeze the juice onto the shrimp. Serve hot with the toasted bread for dipping into the garlic butter.

Steps:

• With fingers, carefully loosen skin around the chicken breast, leg and thigh. Combine minced parsley, rosemary, sage, thyme, salt and pepper; rub half under skin. Place sliced garlic cloves under skin. Squeeze half of the lemon into the cavity and place the squeezed half in the cavity. , Remove papery outer skin from whole garlic bulb (do not peel or separate cloves). Cut top off garlic bulb. Place garlic bulb and herb sprigs in the cavity. Skewer chicken openings; tie drumsticks together with kitchen string., Place chicken breast side up on a rack in a roasting pan. Squeeze the remaining lemon half over chicken; rub remaining herb mixture over chicken., Bake, uncovered, at 350° until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/2 to 1-3/4 hours (cover loosely with foil if chicken browns too quickly). If desired, baste with pan drippings. , Cover and let stand for 15 minutes. Remove and discard garlic, lemon and herbs from cavity before carving.

Steps:

• Add all ingredients except kosher salt into the bowl of a blender. Blend at a high speed until sauce is completely pulverized to for a silky smooth puree.
• Strain herbed creme fraiche through a fine mesh sieve to remove any leftover larger chunks.
• Adjust the seasoning of the sauce to taste with kosher salt and, if desired, freshly ground white pepper.

Steps:

• Roast garlic by cutting off bottom quarter of head, exposing all cloves.
• Drizzle with olive oil, salt and pepper and tent in tin foil cut side up.
• Bake at 375 for 1 hr till golden brown and super soft.
• Melt butter in pan, add flour and cook for 1 minute.
• Add 2 cups of milk and bring to a boil until sauce thickens.
• Add roasted garlic and puree.
• Add cheeses and ENJOY over pasta, chicken, or anything!