Lazy Sunday

Posted on March 19, 2012 by Little Rosie

Yesterday the Peoria Farmers Market was rained out so I took advantage of sleeping in, eating english muffins from La Grande Orange with Cotton Country Strawberry Jam, drinking coffee with tons of cream & sugar and reading the New York Times Style Section. Rainy days here are very rare and somewhat of a treat so there was no guilt in just being a bum. Now the reality of an incredibly busy week of work is kicking in; production, new markets to explore and the list goes on……..

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Croissants to Live For – Frogs Bakery

Posted on March 16, 2012 by Little Rosie


Going to the Scottsdale Farmers Market so early on Saturdays is completely worth it after my first stop – Frogs Bakery booth.  Their pastries are AH-MAZING!  For some reason, the French are masters of making everything so delicious.  Jean-Luc Labat is the chef for Frogs, bringing years of experience as head pastry chef at many five star resorts in France. Their bakery is located in Tuscon where you can enjoy a moderately priced menu consisting of fresh, local, organic ingredients from area farms. In addition to breads, muffins, pies and pastries that are baked fresh throughout the day, Frogs offers sandwiches, quiches, soups, salads, gluten-free options, organic coffees, beer and wine. We haven’t visited their bakery yet but based on the croissants, I believe it’s well worth the road trip.

 

 

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Tim’s Topnotch Tenderloin Recipe with Little Rosie’s

Posted on March 15, 2012 by Little Rosie

As a part of our new blog, I’m posting recipe ideas from customers as well as my own. This is a recipe provided by my friends Tim & Sanito. They’re owners of Muhka Spa in Columbus, Ohio which offers custom cosmetics, skin care, mani/pedis and more for your pampering – just an amazing place. Another wonderful thing about them is their love for the Filipino culture. They named their business Muhka means ‘face’ in tagalog which is pretty cool to me and they support the Filipino community tremendously in Columbus. These guys love to cook and entertain so I can imagine how delicious this recipe tastes – trying this one tonight.

Tim’s recipe for Top Notch Tenderloin

Marinate Pork Tenderloin for at least 2 hours in refrigerator or 30 minutes at room temperature with meat already at room temperature.

Marinade:
-1 1/2 cups Little Rosie’s
-1 lemon thinly sliced
-1 lime thinly sliced
-1 orange thinly sliced
-1/2 cup Sweet White Wine
Remove from marinade and pat dry.  Dry the tenderloin further, leaving it uncovered in the refrigerator for 2 hours.  This step will provide a crispier skin.

Preparation:
-Preheat oven to 450 degree
-Heat skillet till smoking
Add no more than 1 tablespoon of vegetable oil.
Completely sear the meat, about 3 minutes on all sides.  Do not overcrowd the pan or you will not get a sensational sear but a braise.  NO GOOD!

Make the Glaze:
- 3/4 cup Little Rosie’s
-1/4 cup Beef Stock or even better beef demi-glaze
-1 clove extremely finely minced garlic and ginger
- Reduce to at least half its volumes over and extremely low heat.  Stir more often than you think you should as the sugar content will tend to burn to the bottom of almost any skillet.
- Pour glaze through a fine sieve or cheese cloth to remove any lumps.
-After searing the meat, brush with the glaze and put into the preheated oven.  Roast for 8 minutes.  Turn – glaze and roast another 8 – 10 minutes until you achieve your desired doneness.   – 8 minutes on each side for medium  – 10 minutes on each side for medium well.

 

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Customer Review from Scottsdale Farmer’s Market

Posted on March 14, 2012 by Little Rosie

As a part of my new blog format I’m posting feedback once a week from customers around the country – all feedback is welcome and pictures as well.  This post is from a customer I met at the Scottsdale Farmers Market last weekend and it’s quite remarkable.  Can’t say enough how much we appreciate the time, thought and humor put into this from Mark Lewis of Scottsdale, Arizona…..

Dear Xmanlchkos Little Rosie Pamita Yazzie,
xmanlchkos = little darling in Paipai, my Dad’s family language;little = little in English, my Mom’s language; rosie = little rose; pamita little pam; yazzie = little in Navajo, Doreen’s family language.  What is ‘little’ in Tagalog (munti munti maliit?)?  In Cebuano?  (gamay?))

FYI:  Taste tested Rosie’s versus tamarind sauce.  Very close.  Will have to let you try this stuff. OK, Here are the recent results of our thorough and rigorous scientific testing of your product, Little Rosie’s:

Meal 1:  Rosie’s swirled into acorn soup.  Yum. Rosie’s dribbled into low fat small curd cottage cheese.  Yum.Rosie’s used to marinade the lamb used in Navajo Gyros (frybread, marinated lamb, cilantro+culantro, yoghurt+cardamom instead of tzatziki).  Yum. Rosie’s poured over plain flavor goat cheese ice cream with sumac (olive oil’s place taken by Rosie’s). Yum.

Meal 2:  Rosie’s in mashed potatoes.  Yum.Rosie’s over silken tofu with macadamia nut caviar.  Yum.Rosie’s marinade on grilled veggies — eggplant, squash, radish, broccoli.  Yum.  Rosie’s dip for homemade sourdough bread instead of olive oil.  Yum.

Meal 3:  Rosie’s on Wendy’s fast food fries and chicken sandwiches.  Yuk.  Disaster!  Too salty.

Snack:  Rosie’s on fresh organic strawberries.  Yuk.  Rosie’s on organic chocolate.  Yuk.
Breakfast:  Delicous oatmeal ruined by Rosie’s.  Rosie’s an especially bad pairing with 4% milk!  Reminds me of the kelp cereal over in Japan.  Doreen gives it to Sheba, our dog.  Sheba runs away.  Tamarind sauce never caused anything like this!

Due to our extensive testing – We ran out!  We must buy more.  Damn you!!  The container was too small.  This was your clever ploy all along, wasn’t it?Will buy more this coming Saturday at the SOTFarmers’ Market.  If I can stop shaking … (;))

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Arm Candy – Julia Baker Confections

Posted on March 14, 2012 by Little Rosie

Was shopping at one of my favorite grocery stores, AJ’s Fine Foods and happened across this lovely little number by Julia Baker Confections.  I’m not ashamed to admit that I am a lover of the logo bag.  When I saw this faux Louis chocolate purse box, I had to have it.  I didn’t have a real reason to buy it – but that didn’t stop me. Post purchase, I realized that there was a good reason – gifting!  Through out the year there are many reasons to gift give but I always draw a blank.  There’s a billion chocolate gifting options out there but this one is really special. It’s a given that these chocolates are delicious and the packaging is just too adorable. Gail King loves these chocolates, Oprah loves them – need I say more?  For the fashionista or girlie girl on your list this is the perfectefinitely adding this to my list of gifting ideas for that special person – it’s also as easy to purchase with a simple point and click on the web……….gifting doesn’t get easier than this. Easter is just around the corner, so this one is definitely worth checking out.

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Little Rosies Loves…A Fresh Beginning

Posted on March 12, 2012 by Little Rosie

Welcome back to Little Rosie Loves…! With spring just around the corner, I thought it would be a good time to officially kick off my new blog format. There’s so much excitement in the air with the anticipation of the desert bloom, new farm markets popping up everywhere and the list could go on….. With this inspiration and energy I want to share the things I love; All Things Filipino, Arizona Food, On-line Foods, Recipes and Testimonials for Little Rosie’s Dressings & Marinades. Like spring time every where; we’re shedding what we don’t need, holding close to what we love and welcoming a fresh, new start.

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Raw, Naked and Delicious – B Naked Chocolates

Posted on March 9, 2012 by Little Rosie

Being naked can be a beautiful thing in some cases but for the purpose of this post, I’m talking about chocolate. B Naked Chocolates are 100% naked and beautiful – no dairy, no gluten, no artificial stuff. Made only with the finest ingredients; they use the purest chocolate, organic raw cacao; blended with cashews and maple syrup to make the base for their chocolates. Spices are added for variety; almonds, pecans, shredded coconut or crunchy cacao nibs wrap the truffles in more flavor for a satisfying indulgence. My favorite flavor is the Naked Truth; cacao, cashews and maple syrup rolled lightly in coconut – simply raw, naked and delicious.  At the Scottsdale Farmer’s Market, you’re able to sample any or all of these sweets – definitely worth the trip.

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Sanctuary in The City – Chakra 4 Herb & Tea House

Posted on March 7, 2012 by Little Rosie

Why I was always turned off by the idea of eating at vegetarian restaurant is beyond me, especially since my new favorite place for lunch is Chakra 4, a vegetarian  herb & teahouse. This hidden treasure is tucked back in the Town & Country Shopping Center past Baby Kay’s Cajun Kitchen and Italian Restaurant. Shelves packed with tea, incense, aromatherapy oils, and countless jars of herbs fill the retail half of the space, while the cafe section is scattered with floral-painted tables that match a bright wall mural. The color scheme is an eclectic mix of paintings and  mix and match plates and teacups. I’ve only tried 2 items on the menu besides deserts and tea since once I’m hooked I have a hard time changing it up.

My current comfort on the menu is the Golden Hummus Wrap: golden chickpea hummus with mixed greens, feta, red onion, walnuts, carrot, celery, cucumber, bell pepper, heirloom tomato, olive tapenade in a spinach tortilla and served with a side quinoa pilaf with fresh herbs. Though I am not a vegetarian, this is a constant craving with none of the guilt.

 

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Comfort in The Mission

Posted on March 5, 2012 by Little Rosie

It was insanely busy working the in the Arizona farm markets this weekend during the days and figuring out the new format for my website and blog in the evenings.  Luckily I found some time to relax at The Mission in Old Scottsdale.  The food and setting are a welcome retreat to all the chaos.

We dined al fresco on the front patio and enjoyed table side guacamole, salsa and chip to start.  We love this place so much that I hate to give away all of our favorites in one post… There’s more to come from this sacred place.

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Chimichurri – So Delish!

Posted on February 24, 2012 by Little Rosie

My mouth waters when I think of all the different kinds of sauces you can pair with food.  This recipe is a new one for me. Aside from the taste, it’s fresh and healthy which means ‘guilt free’. Chimichurri is a sauce of Argentina and it’s sort of like an Italian pesto, but made from parsley, and without the cheese or nuts to thicken it. Like pesto, it comes together in a food processor with very little work. In South America, chimichurri is usually served with steak, but you can definitely make a home for it in a vegetarian kitchen as well. It has a strong, bite that pairs well with the smokiness of grilled vegetables and amps up the flavor of a mild dish. I love this served with the lamp chop lollipop recipe I posted a few days ago.

  • 1/3 cup extra-virgin olive oil
  • 1 garlic clove, chopped fine or pressed
  • 1 cup parsley leaves
  • 1 cup cilantro leaves
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon sherry vinegar
  • 1/4 cup red onion, minced (or add to food processor before herbs)
  • 1 tablespoon capers
  1. In a food processor, combine the olive oil and garlic and run until the garlic is well distributed. If you don’t feel like mincing the onion by hand, you can add it in chunks now, but it won’t look as nice. If you don’t have a small food processor, you might need to make a double batch as a full size machine probably won’t work well on this small quantity.
  2. Add the parsley, cilantro, salt, pepper and vinegar and process until minced but with still a bit of texture left in the leaves.
  3. Remove from the food processor and mix in the onions and capers.
  4. Let it set for least 30 minutes, then taste and adjust salt, pepper and vinegar as needed.

 


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