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Minnesota Fresh Garlic Cream
- 1 head fresh garlic (olive oil and thyme), roasted w/ thyme
- 1 cup corn stock
- 1/4 cup butter, melted
- 3 tablespoons all-purpose flour, for roux
- 1/8 each bay leaf for roux
- 1/16 teaspoon paprika
- 10 ounces cream
- salt and white pepper
Toss garlic with olive oil wrap in foil pouch with thyme sprigs, roast at 350 for 30 minute until tender and carmelized. To make roux, mix flour and butter and bake in a 350 degree oven for 507 minutes until blond. Bring corn stock to a simmer, add roux, whisking to remove any lumps.
Add bay leaf and roast garlic and simmer for 20 minutes. Add paprika and cream. Remove bay leaf and bland. Pass through strainer. Season with salt and pepper.
Minnesota Cream Corn with Deal
- 18 ounces fresh cut corn (3 ears)
- 2 tablespoons whole butter
- 4 ounces corn stock
- 4 ounces garlic cream
- 2 teaspoons fresh dill, picked and chopped
- kosher salt and fresh cracked pepper
Heat a large saute pan over medium-high heat. Add whole butter. Add fresh cut corn. Saute for 45 seconds. Deglaze with corn stock. Reduce by half. Add garlic cream and dill. Simmer until cream coats the corn. Season and serve.
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