Parsnip & Parsley Root Bisque with White Truffle Oil

Parsnip Parsley Root Bisque White Truffle Oil - Little Rusted Ladle

Every once in awhile as a foodie, you have one of those “aha” moments. These can also be called “oh my god am I stupid” moments, but it doesn’t sound as good, so aha moments they are. Well, recently, I had an aha moment when I was buying parsnips at the grocery store for our latest article on, yes you guessed, parsnips. The story goes something like this; I run to the store looking for parsnips(those white carrot looking vegetables that often have wax on them). I find them, but the only bag left has huge parsnips, which I know will never look good. Knowing Jena would kill me if I brought her big, ugly, waxed parsnips to photograph, I tried another store, but no luck. I tried one more store, praying that they would have these often overlooked vegetables. Luckily for me, not only did the store have the ugly waxed ones, but they also had beautiful baby parsnips with no wax and gorgeous stems. I know, I thought the same thing, I’ve never seen parsnips at the store with stems. I’ve never even seen parsnip stems. My dad would always let them winter over in the ground, then dig them up the following spring, so the stems were always dead. These stems looked like they came right out of the ground. What a great find! Jena will be very proud of me. lol. Except for one thing. They weren’t parsnips. They were parsley root.
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Yup, that was the aha moment I mentioned earlier. You see, as I was looking at my prize find at hour 99 on my way to the shoot, I noticed a sign next to the parsnips that read “parsley root”. I looked at the stems, and guess what they looked like? That’s right, parsley. You know, that herb that grows so easily in the midwest? The parsley used tomato tabouleh and flavor so many soups and dishes. I looked at the sign, then at my perfect parsnips and felt instantly stupid. You see, I consider myself pretty knowledgable about herbs, but have never actually seen or cared about what grew under the herb that grows all spring, summer and fall. I’d cut sprigs off the plant thinking I was using natures treasures so effectively. Well, I wasn’t, because under those beautiful green sprigs, grew a root that was not only edible, but is also a very good substitute for parsnips.

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The taste of parsley root is not as sweet as parsnips, but still very delicious. Since parsley root is so close to parsnips, we decided to combine the two for this article. Use them interchangeably. Personally, I’m partial to parsnips for their sweetness, but am now happy to say I know the difference between those nice looking ones with the green tops and the waxy ones I grew up with. If only mom had dug up the parsley and served it, I wouldn’t have needed that “aha” moment. Oh well, at least I learned something. Now maybe you have too. By the way, in case your wondering, the recipe for this article is a velvety smooth bisque that is so easy and delicious. You simply simmer a pound of parsnips, parsley root or both in a mixture of chicken broth and half and half, then puree the mixture with a little parmesan cheese, a touch of salt and then top it with toasted hazelnuts, a few drops of white truffle oil and a sprig of, you guessed it, parsley. Enjoy.
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Check back tomorrow, because we are giving away a very special new kitchen gadget valued at over $200 to one lucky person. This gadget is great for anyone looking to improve their health and the quality of their food this new year. See you tomorrow. Until then, don’t forget to cook with love and live to cook.

Jim & Jena

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Parsnip & Parsley Root Bisque with White Truffle Oil
 
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This easy to make sweet vegetable bisque gets a gourmet upgrade with the addition of white truffle oil and hazelnuts. It can also be made into a vegetarian soup by using vegetable broth in place of chicken broth.
Author:
Recipe type: Soup
Cuisine: American
Serves: 4
Ingredients
  • 4 cups (about 1 lb.) peeled and chopped parsnips or parsley root
  • 2 cups whole milk
  • 1 cup reduced sodium chicken broth or vegetable broth
  • 2 Tbsp. good quality Parmesan cheese, grated
  • salt and white pepper to taste
  • 6-10 drops white truffle oil, optional
  • 6-10 toasted hazelnuts
  • reserved parsley sprigs (if using parsley root)
Instructions
  1. In a large saucepan, combine parsnips and or parsley root, milk, and broth of choice. Simmer over medium low heat for 15-20 minutes or until vegetables are very tender.
  2. Add mixture to a blender with parmesan cheese.
  3. Blend until smooth.
  4. Add salt and pepper to taste.
  5. Ladle into 2-4 bowls or cups.
  6. Sprinkle with hazelnuts, white truffle oil and a parsley sprig.

 

Lovoni Walker - I loved this post. No offence to anyone, but for some reason Americans love to cut the root off all herbs…cila tro is the one the kills me as that’s the best part, especially for my curry paste but impossible to find here. Gorgeous shots & great narrative as always.

Dione White - So beautiful you guys! I had no idea about the parsley roots either. But I have a bunch of parsnips from the garden that were waiting for this recipe : )

Colleen Johnson - Glad you had that “aha” moment! 🙂 You guys rock!

Maren Epstein - This soup sounds great! Do you think it would work with coconut milk instead?

Delicious Bisque Recipes – Craft Collector - […] 8. Parsnip and Parsley Root Bisque : The Rusted Ladle […]

DIY Snow Globe Ornament and Place Cards

DIY Snow Globe Ornament Place Cards Craft 2- Little Rusted Ladle Blog
Hello! Jena here, with a special holiday entertaining post. With my family growing I have been so excited to implement new holiday family traditions. One of the traditions is making a special Christmas ornament every year. This year, I love what we came up with, our ornament also doubles as a place card holder. (Extra important for our new additional place setting even though it is quite obvious that Austin will be sitting in the high-chair.) Regardless, I ended up making 14 of these for friends and family and I had fun doing it.
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What you will need:

Clear plastic Christmas ornaments
2 sizes of thin ribbon
Metallic pipe cleaners
Metal stamps/hammer/metal for tags (optional)
Wooden tags
Craft trees (two sizes)
Martha Stewart Crafts DIE-CUT LACE TAGS
White craft paint
Salt
Blade
Hot glue gun

Prepare:

1. Start by painting the wooden tags and trees white. Then dip the trees in salt while there are still wet. Set aside to dry.

2. I stamped the metal tags using Making Memories Stamping Die Set and cutting them to fit in the wooden tags. You can use paper or write on the painted wooden tag. Cut ribbon to border the wooden tags. Hot glue them all together.

3. Cut pipe cleaners in half and make circles out of them, twist the ends to keep them together.

4. Use the pipe cleaner circles to mark the bottom of the plastic ornament. cut it out with an exacto-knife.

5. Tie thin ribbon to the top of the ornament

Assemble:

1. Hot glue the pipe cleaners to the center of the white die-cut lace circle tags.

2. Pick out 1 tall and 1 short tree and hot glue them to the white die-cut lace circle tags.

Hot glue the name tags on the trees.

Fit the ornament snug over the place setting and twist under the pipe cleaners.

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These Vegetable Chips can’t be Beet!

Root Vegetable Beets Rustic Baked Chips - Jena Carlin Photography - Little Rusted Ladle

You either love em or you hate em. That seems to be the reputation with beets. I was a hate em kind of person, then when I got older and suddenly loved them. I must have swapped out taste buds and the new ones were not told to hate beets. Maybe it was because they became a trendy vegetable. It seems every restaurant in America has a salad with beets and goat cheese these days. Little Rusted Ladle is all about being trendy (slight chuckle), so I thought I’d do my part and give them another try. Low and behold, I liked them. Of course, when paired with goat cheese, greens and nuts, it takes the pressure off the beets to be yummy on their own.

Root Vegetable Beets Rustic Backed Chips- Jena Carlin Photography - Little Rusted Ladle #foodphotography #Beets #FallRecipesRoot Vegetable Beets Rustic Backed Chips- Jena Carlin Photography - Little Rusted Ladle #foodphotography #Beets #FallRecipesRoot Vegetable Beets Rustic Backed Chips- Jena Carlin Photography - Little Rusted Ladle #foodphotography #Beets #FallRecipesRoot Vegetable Beets Rustic Backed Chips- Jena Carlin Photography - Little Rusted Ladle #foodphotography #Beets #FallRecipesRoot Vegetable Beets Rustic Backed Chips- Jena Carlin Photography - Little Rusted Ladle #foodphotography #Beets #FallRecipes

There are many health benefits to beets that may sway some of you beet haters, who shall remain nameless, into giving them another go. For one, beets are great at detoxifying the body and purifying the blood, which is a great way to battle those pesky hangovers. They are also a really great source of naturally occurring nitrates, which help lower blood pressure. Beets also help increase stamina, and have been considered an aphrodisiac for centuries because of this fact. They also help fight inflammation and have cancer fighting properties, so in a way, beets can’t be beat.

 

 

Root Vegetable Beets Rustic Backed Chips- Jena Carlin Photography - Little Rusted Ladle #foodphotography #Beets #FallRecipesRoot Vegetable Beets Rustic Backed Chips- Jena Carlin Photography - Little Rusted Ladle #foodphotography #Beets #FallRecipes

There are many ways of preparing beets. Beets can be boiled, steamed, baked, roasted, grilled or sautéed. One of our favorite ways to prepare them, like corn on the cob, is to simply cook them in simmering hot water, peel them and cut them into pieces and toss them with some butter and salt and pepper. However, another very basic way of preparing them is to make beet chips. Thinly slice them on a mandolin, but make sure to use a safety guard, or you’ll end up with shorter fingers. Toss the slices with a little olive oil and sprinkle with salt. Place them single layer on cookie sheets lined with foil and bake them for about 40 minutes or until crisp. Sprinkle them with some chopped fresh dill and you’re good to go. The end result will be a beautiful pile of tasty chips that are tasty and good for you. Enjoy and remember to cook with love and live to cook.

Jim & Jena

 

Beet Chips
 
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Traditionally prepared beets may not turn you on, but these beet chips may do the trick in more ways than one.
Author:
Recipe type: Appetizer
Cuisine: Ame
Serves: 4
Ingredients
  • 2 lbs. large beets (about 4), peeled and thinly sliced
  • 2 Tbsp. light olive oil
  • Sea salt to taste
  • 1 Tbsp. chopped fresh dill
Instructions
  1. Preheat oven to 325 degrees.
  2. Place beets in a single layer on foil lined cookie sheets.
  3. Drizzle with olive oil and sprinkle with coarse sea salt.
  4. Bake for about 20 minutes, then turn beets over and bake another 20 minutes or until crisp.
  5. Transfer to a rack and cool completely.
  6. Sprinkle with chopped dill and serve.
Notes
For a fun play off of the classic soup borscht, serve them with seasoned sour cream or greek yogurt.

 

Ruth Isbjörn - Just gorgeous!!

Alice - Absolutely love these pictures 🙂

Rachel @ The Castejóns - I’m a big fan of beet chips! And, really, any veggie chip as long as its homemade. We like to do a dinner that’s just dips and things to dip in them like beet chips and hummus or black bean dip- soooo good!

7 snacks saludables para picar mientras tecleas el ordenador | botikaria - […] y recetas: 1 | 2 | 3 | 4 | 5 | 6 | 7 | […]

Fresh Sweet Corn & Blueberry Salsa Recipe

Fresh Sweet Corn & Blueberry Salsa Recipe | www.littlerustedladle.com | Jena Carlin & Jim Rude | #foodphotography #sweetcorn #blueberrySweet corn season may be coming to an end soon, but football season is just getting started. That means chips and salsa. Oh sure, you could go with the standard pre-made stuff in the jar, or be fancy and make fresh pico with tomatoes, peppers, onions and cilantro. Either way isn’t bad. However, if you want to jazz up football Sunday a little and impress your guests as well, try our famous sweet corn and blueberry salsa recipe(famous?) Alright, so it isn’t famous…yet, but make it enough times, and it just might be. At least with those closest to you like friends and family. When it comes right down to it, does anyone else really matter? Skelly’s sweet corn, as I described in our last article, is so tender and sweet, we thought it needed a recipe to let it shine on it’s own. With a few other ingredients to help it out of course.

SkellyFresh Sweet Corn & Blueberry Salsa Recipe | www.littlerustedladle.com | Jena Carlin & Jim Rude | #foodphotography #sweetcorn #blueberryMint and Basil Food Photography | www.littlerustedladle.com | Jena Carlin & Jim Rude | #foodphotography #green #herbsFresh Sweet Corn & Blueberry Salsa Recipe | www.littlerustedladle.com | Jena Carlin & Jim Rude | #foodphotography #sweetcorn #blueberrySweet Corn and Blueberry Salad - Jena Carlin Photography - Midwest food photography - Editorial- 18 96WM-2Fresh Sweet Corn & Blueberry Salsa Recipe | www.littlerustedladle.com | Jena Carlin & Jim Rude | #foodphotography #sweetcorn #peppers

These other ingredients act like teammates of a football team that give your stud quarterback, like our Packers very own Aaron Rodgers, time to complete touchdown after touchdown. The additional teammates, known as ingredients, add dimension to the superstar (the sweet corn), giving it the ability to be the hero. In this recipe, the blueberries give sweetness and color like a quick running back or wide receiver. The mint, adds freshness like a productive new draft pick. The lime adds a touch of acidity like a coach in charge. The roasted poblano adds a little heat like a solid defense. The pistachios add crunch like a hard hitting secondary, and the olive oil adds a little fat like, well, the offensive line. All together, they add up to a solid salsa that’s loaded with flavor. As for the chip, which is similar to the fans, in that they are always supportive and necessary, we went with a newcomer. An incredibly full flavored organic blue corn tortilla chip made by a company called Food Should Taste Good.

Fresh Sweet Corn & Blueberry Salsa on Blue Corn Chips Recipe | www.littlerustedladle.com | Jena Carlin & Jim Rude | #foodphotography #sweetcorn #foodshouldtastgood

What’s great about Food Should Taste Good Tortilla Chips are that they are all natural, gluten free, non-GMO, certified kosher, cholesterol free, low sodium, and certified vegan. How’s that for fan support? The best part is they taste great and have an unusual shape, which makes them fun to throw on a table with your star salsa. We hope you enjoy our fresh sweet corn and blueberry salsa at your next tailgate or football watching party. For those of you who hate football, you can enjoy this wonderful salsa as a salad by adding fresh arugula(optional) while reading a book on a lazy Sunday afternoon. Until next time, cook with love and live to cook.

Jim & Jena

 

Fresh Sweet Corn & Blueberry Salsa/Salad
 
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This flavorful corn salsa recipe combines fresh sweet corn with blueberries, mint, lime juice and pistachios to produce a knock your socks off appetizer that, when added to fresh greens like arugula, makes a wonderful salad as well.
Author:
Recipe type: Salad
Cuisine: American, southwest
Serves: 8 servings
Ingredients
  • 4 ears of fresh sweet corn, kernels removed (2 cups)
  • 1 cup blueberries
  • 1 tbsp. fresh mint, chopped
  • 2 tbsp. fresh lime juice
  • ¼ cup light olive oil
  • 1 tbsp. honey
  • 1 small poblano pepper, roasted, skin removed, seeded & chopped (1/2 cup)
  • ¼ cup roasted pistachios
  • kosher salt & black pepper, to taste
  • 1 bag corn tortilla chips like Food Should Taste Good
  • 3 cups fresh arugula, washed, optional
Instructions
  1. Combine first 8 ingredients in a medium size bowl.
  2. Season to taste with salt and pepper.
  3. Serve with tortilla chips, or add to fresh greens and serve as a salad.
Notes
For a light, but filling entree, serve salsa with grilled chicken, salmon or pork.

 

Cookie Cooks - This sounds and looks absolutely delicious! Thanks for sharing.

Nicole Peterson - HELLO EVERYONE
After trying various diets and fail, I finally managed to slim down.
I lost a lot of belly and lost weight 24 pounds with the diet I found this site here http://www.zweightloss.xyz
We must never give up our goals. A big kiss to all

Fire Roasted Sweet Corn – Rows and rows of sweetness

Farmers Market - Fire Roasted Corn on the Cob Recipe - www.littlerustedladle.com - Midwest food photography - Editorial #foodphotography #foodstyling #sweetcorn

The perfectly lined up rows of golden kernels shimmer in the afternoon sunshine like pearls, as I peel back the squeaky green husks exposing the ever familiar site of sweet corn.  Hidden behind the green husks and silk that gives these golden gems life are more than just small nuggets of sunshine.  They’re a reminder to me of everything that is good.  Childhood memories of eating ear after ear of fresh picked sweet corn at the family dinner table with my mom, dad, sister, aunt and uncle, invade my thoughts like a kid waiting for summer break.  You see, sweet corn season was not just another vegetable that we ate during it’s peak, it was usually the main course.

Sweet Corn Field - Fire Roasted Sweet Corn with Vegetable Medley - www.littlerustedladle.com #sweetcorn #cornonthecob #farmtotableFarmers Market - Fire Roasted Corn on the Cob Recipe - www.littlerustedladle.com - Midwest food photography - Editorial #foodphotography #foodstyling #sweetcorn

My dad would get 4 or 5 dozen ears of corn picked early in the morning from the field.  He would cook them in a large kettle of boiling water, then pile them high on a huge platter in the center of the table much like a turkey on Thanksgiving Day.  Everyone would look at the platter, visually picking out the ear they most wanted. This was usually the same for all of us.  We wanted the ears with the smallest kernels.  These young ears tend to be the sweetest.  Many people overlook these small-eared gems, instead, going for those with the big kernels.  Amateurs!

Farmers Market - Fire Roasted Corn on the Cob Recipe - www.littlerustedladle.com - Midwest food photography - Editorial #foodphotography #foodstyling #sweetcorn

Our corn eating ritual was unique. We would each have a paper bag next to us on the floor to drop the empty ears into.  The sound of an ear falling into the bag was a reminder to the rest of us that someone would be grabbing another prime ear of sweet summer.  It was not uncommon for us to go through six to eight ears of corn a piece.  My personal best was 11 – not as impressive as my aunt Cille’s record of 13, but not bad for a teenager.

Of course, there also were those other wonders of summer at the table, but when there was fresh sweet corn, everything else was viewed as a “side.” Brats, burgers or sliced round steak made their way to our plates, along with fresh sliced tomatoes from the garden and cucumber salad. No store-bought deli items found their way onto a table in our house. Summer meant enjoying the bounties from our own garden. Corn was the exception, because we were not able to grow it, but it didn’t come from a grocery store.

As I grew up and started raising my own kids, I often wondered where was I going to get corn as good as dad got every year.  Then, on a trip back home to visit my parents, I got my answer.  The sign by the side of the road said “Skelly’s”, with the words “sweet corn” next to it.  I had friends tell me it was good, but being a pro corn eater, I knew what “good corn” was really like.  Much to my amazement, it was actually better than I remembered as a child.  The flavor was so sweet and the kernels were so tender.  Plus, unlike my memories as a child who had to “shuck” his fair share of corn, there were no worms on the ends.  There was nothing worse then opening up an ear of corn and finding worms crawling around the kernels. It often would ruin the mood so to speak.

Farmers Market - Fire Roasted Corn on the Cob Recipe - www.littlerustedladle.com - Midwest food photography - Editorial #foodphotography #foodstyling #sweetcornFarmers Market - Fire Roasted Corn on the Cob Recipe - www.littlerustedladle.com - Midwest food photography - Editorial #foodphotography #foodstyling #sweetcorn

Recently, Jena and I took a trip to Skelly’s and talked to Scott Skelly about what makes their sweet corn so good.  Scott’s family has been farming in the Rock County area since the mid 1850’s.  Their venture into growing sweet corn started by planting a few rows near their farm house as a way for the kids to make a little extra money for college.   The corn was sold at a vegetable stand out front like many rural farms do.  However, it sold so well, they needed to plant more each year.  The sweet corn business is so successful today that their corn crop alone takes up over 100 acres of land.  That’s a lot of corn.  To see where Skelly’s corn, as well as their other wonderful produce are sold, check out their website Here.  They also have killer products like apple cider doughnuts and cider coming up soon.

Skelly’s test plants dozens of varieties every year.  From these test plants, the family chooses the best ones.  What’s really great about Skelly’s corn and many small local farms like them, is that they don’t skimp on quality.  They would rather grow the most tender and sweet varieties instead of choosing varieties that stay fresh longer, but lack tenderness.  Much of the sweet corn you find in the grocery stores, especially corn found in the offseason, comes from distant farms, and has a tougher kernel.  How tender is Skelly’s corn?  Well, the blueberry corn salad we’ll be posting next week is made with uncooked corn. It’s so sweet you don’t need to cook it.

Farmers Market - Fire Roasted Corn on the Cob Recipe - www.littlerustedladle.com - Midwest food photography - Editorial #foodphotography #foodstyling #sweetcornFarmers Market - Fire Roasted Corn on the Cob Recipe - www.littlerustedladle.com - Midwest food photography - Editorial #foodphotography #foodstyling #sweetcornFarmers Market - Fire Roasted Corn on the Cob Recipe - www.littlerustedladle.com - Midwest food photography - Editorial #foodphotography #foodstyling #sweetcornSweet Blue Butter Recipe - Fire Roasted Corn on the Cob Recipe - www.littlerustedladle.com - Midwest food photography - Editorial #foodphotography #foodstyling #sweetcornFarmers Market - Fire Roasted Corn on the Cob Recipe - www.littlerustedladle.com - Midwest food photography - Editorial #foodphotography #foodstyling #sweetcornFarmers Market - Fire Roasted Corn on the Cob Recipe - www.littlerustedladle.com - Midwest food photography - Editorial #foodphotography #foodstyling #sweetcorn

I think what I enjoy so much about sweet corn season, is the fact that you need to get your hands into the action when preparing it. Grabbing a bag and husking a dozen ears of corn reminds me of where it came from. A plant, grown on a family farm much like Skelly’s. Notice how peeling back the husks entices your sense of smell. Feel the bumpy kernels as you peel off the layers. See and appreciate the perfect yellow and white rows. Listen to the sound of the corn hitting the grill or the boiling water as the ears are lowered into the pot. All these sensory stimuli prepare us for the final experience; eating it. I envision my ancestors from generations past doing the same thing. It’s a good feeling.

The recipe shown in the video is pretty tasty for an occasional change, but my favorite way to enjoy corn on the cob is probably the simplest way…with butter and a touch of salt…just like back in the day.

As always, remember to cook with love and live to cook.

Jim & Jena

Fire Roasted Sweet Corn with Vegetable Medley
 
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Sweet corn gets a major overhaul with this recipe with the addition of a flavored butter, bacon, tomatoes, beets micro greens and a drizzle of pistachio oil. You may not look at corn the same way.
Author:
Recipe type: Side Dish
Cuisine: American
Serves: 7 ears
Ingredients
  • 7 ears sweet corn, most of husks and silk removed then tied closed with string.
  • ½ cup sweet blue butter (see recipe below), partially melted
  • ¼ cup smoked blue cheese crumbles(may substitute plain blue crumbles for smoked
  • ¼ cup crumbled bacon
  • ½ cup grape tomatoes, halved
  • 1 whole cooked beet, cut into small dice
  • ¼ cup micro greens(may substitute alfalfa sprouts
  • 1 tsp. pistachio oil, optional
  • fresh cracked pepper, to taste
Instructions
  1. Soak tied corn in a large pail or pot of cold water for 1-2 hours. Meanwhile, make sweet blue butter by following directions in the recipe below.
  2. Drain corn well and pat dry. Place on preheated grill, cover and cook for 15-20 minutes over medium heat, turning every 5-7 minutes. When husks are charred and corn is cooked, remove from grill, and carefully pull back husks and tie with string. You may want to use gloves because the corn will be hot.
  3. Transfer corn to a platter or tray and sprinkle remaining ingredients over the corn. Serve.
Notes
Corn husks can be removed after cooking if desired.

 
Sweet Blue Butter
 
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This sweet and savory butter gets much of it's flavor from a local spiced chutney. It goes well on almost anything, but it shines on corn or cornbread.
Author:
Recipe type: Condiment
Cuisine: American
Serves: 2½ cups
Ingredients
  • 1 lb. Unsalted butter, softened
  • ¼ cup Sa Braai Mild Chutney (sold in Milwaukee grocery stores)
  • ¼ cup Roth Moody Blue Cheese, crumbled
  • 2 Tbsp. chopped fresh herbs such as chives, parsley, and thyme
  • 2 Tbsp. mild banana peppers, finely chopped
  • ½ tsp. freshly ground black pepper
  • ⅛ tsp. ground cinnamon
  • ½ tsp. kosher salt
Instructions
  1. Combine all ingredients in a medium size bowl. Beat on medium speed with a hand mixer until creamy and well blended. Use on fire roasted corn recipe above, or refrigerate until needed.
Notes
You can substitute mango chutney for the Sa Braai chutney if desired.

Pang {circahappy} - I <3 <3 <3 this post. I always love farm stand, and always want to know their stories. It's nice to hear how much love & effort goes into the work they do. I went to corn field once with my family when I was young, and bought ton of them home. This post reminded me of that wonderful time. Thank you.

I love the vdo, as well 🙂

I can't wait for next week corn recipe. Until then, have a wonderful week.

Lovoni Walker - Pretty images!

Dione White - Beautiful shots! I am so impressed and inspired by how hard you both work on this site and the results are just stunning.

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