In Between Wolfing and Snacking

For the past few weeks, I've been more in tune to dining out. Some are old haunts that are worth coming back to, and some new ones that really deserve a visit.

1. The steaks at Hollywood Steakhouse located at the Seven Suites Hotel Observatory along Sumulong Highway, Antipolo City.

2. Persian Grill's Beef Kebab and Lamb Chops (Valero Street, Salcedo Village)



3. The Smoked Salmon and Mango Salad at Le Bistro Boheme (Blanco Bldg., Leviste Street, Salcedo Village)

4. People watching with Eggplant Chips at Pazzo Power Plant

5. Coffee at Alexandre (Bonifacio Global City in front of the SBDA)


But in the end, if you want some healthy snacking, try making Brocolli and Cauliflower Au Gratin : )


brocolli florets removed from 1 head
cauliflower florets removed from 1 head
1 cup chicken or vegetable stock
1 stick of butter
2 Tablespoons or more of flour (depending on consistency desired)
1/2 cup of evaporated or full cream milk
1/4 cup grated mozzarella cheese
1/8 cup grated parmesan cheese
salt & pepper to taste

- poach brocolli & cauliflower florets in a casserole of chicken stock for 15 minutes or until crisp tender
- drain vegetables from stock and keep stock for other cooking purposes. meanwhile, set vegetables on a shallow dish
- in a separate small pot, spray a little cooking oil to prevent the butter from being overheated and melt butter
- gently whisk in the flour to form a roux, but it should still be runny and not creamy
- pour in milk while stirring continuously until creamy
- season with salt & pepper to taste.
- pour white sauce over the vegetables and sprinkle with mozzarella cheese followed by the parmesan cheese
- bake in an oven toaster using top & bottom heat sources for 15 minutes or until cheese melts and browns
- serve alone as a snack or as a side dish to your own steak or fried chicken

This is a great dish to serve the kids - its colorful, creamy, and flavorful. You can also mix in canned corn kernels after baking to make it even more irresistible.