Skip to main content

Extra Blogger Love for The Bitchin' Kitchin'

Every now and then, somehow, there are some bloggers whose Secret Recipe Club partners flake out and don't cook or post. It's a horrible feeling to be left out, so when that happens, the group organizers put a call out for some quick cooking. I was happy to step-in today and help make sure that the gal behind The Bitchin' Kitchin' was no longer an orphan.

Turns out that Ellie wasn't an orphan after all...and I didn't need to post. But since my dish was already on the table and photographed, I'm posting anyway and giving her some extra blogger love.

As I didn't have a month to peruse and explore her website, I looked for something that I could whip up for dinner with what I know I have in my kitchen already. I knew that I had a beets left from my High Ground Organics CSA box, so I settled on her Roasted Beet Salad. She used beets and feta over arugula; I switched out the cheese to Il Forteto's Pecorino Brillo di Vino, a sheep's milk cheese whose rind is soaked in chianti. Oh, yes! It is as good as it sounds.

roasted beets
shaved pecorino brillo di vino
fresh thyme
fresh parsley
fig balsamic vinegar
olive oil

Layer the ingredients on the salad plate. Drizzle with the vinegar and olive oil. Sprinkle with freshly ground sea salt and freshly ground pepper. My husband actually said, "This is the best salad you've ever made!"

When I have more time, I will definitely be making a version of her Pineapple Sangria.


  1. I LOVE this kind of salad. The roasted beets, the balsamic, the pecorino. WOW! And looks, well, good enough to eat. LOL! Thank you so very much for stepping up and giving some extra SRC love to Ellie! Way to go!


  2. First of all, so sweet to step in, and to share your post anyway! :) Secondly, this might be the recipe that gets me to try my hand at beets - it looks delicious and refreshing!!

  3. Lovely! Thanks for sharing even though you didn't have to. :)

  4. Pinned on my "recipes to try" list as well. It looks delicious.


Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an