“It is lovely, when I forget all birthdays, including my own, to find that somebody remembers me.” ~Ellen Glasgow~
Each year, we usually celebrate our birth month in different places due to our busy schedule, Jen used to call it our month-long celebration.
This year, our last celebration was at Heat Restaurant. Heat stands for Healthy Eating and Amazing Treats.
It is located at the lobby level, Tower wing, 1 Garden way, of Edsa Shangri-la hotel fronting the huge swimming pool, so each time guests passed by our table in their swimming gears, I am no longer surprise.
We tried their buffet for a slightly late lunch (conflict of schedule it is), so we have very limited time bonding and consumed our food like were frenemies. I was telling her that “Hey, I can cook this!” but she says we need to just enjoy eating the more that we were not the ones who got tired preparing it.
This is what we’ve had:
So we will just have to set another date for Jen’s lobsters.
While I indulged on the sweets.
If you want to try this gastronomic treat, you can book a table thru:
Phone: (632) 633 8888
Location: Lobby Level, Tower Wing
Operating Hours: 6am – 12 midnight (Mon – Sun)
Dress Code: Smart Casual
Smoking Policy: The hotel’s designated smoking area is located at the 2nd floor, beside the tennis courts.
I am visiting my niece’s booth at “The Good Neighbors” at Rockwell Club, Amorsolo Square, Makati City.
It is just a little across Edades Tower and Powerplant Mall. We arrived a little earlier, and when I saw Jen’s eyes, looking at her left and her right in random, she was either saying something like Powerplant mall or Dean and
DeLuca? Instantly, she asked: “Coffee?” And of course, after checking the time in my watch, I just said: “Come on!” =)
As planned, we ordered for our coffee: Cafe Dulce de Leche (the dulce served separately) for Jen and Caramel Machiatto for me.
We had two kinds of desserts to match it. It was unlikely that we didn’t get blueberry cheesecake this time.
I was totally enticed by that Dutch apple pie,
and as usual Jen had her salted caramel cheesecake.
Over varying topics while devouring on what we’ve ordered, we realized they were too sweet we had to get something like a stasis to balance our palates.
We opted to choose the Pasta E Pomodoro, it is an organic pasta with fresh tomato, basil, garlic in olive oil. It came with a garlic bread which Jen and I shared equally.
The attendant asked if we wanted it with chicken or meatballs, and we both decided to have it done meatless.
It surely balanced that sweetness from our desserts and drinks. Jen liked it a lot, (she consumed all those Arugulas) since it was cooked the Italian way, as her preferences are pastas that are never sweet.
Her salted caramel is something we can tagged as “TDF” (To die for), it is one of of the best salted caramel cheesecake we’ve tried so far, and my apple pie is really good too.
These epicurean treats definitely made us want to go back and we already know what to try next time, we intend to try their branch at Eton Tower, Legaspi Village, Makati City, which happens to be nearer from Jen’s workplace.
Dean and DeLuca, on its’ 40th year originated from lower Manhattan, USA. At present, due to demands, they were able to put up branches across USA: New York City, Washington D.C., Charlotte, North Carolina, Leawood, Kansas, Napa Valley, California and Honolulu, Hawaii. They are also in Japan, Thailand, Singapore, South Korea, Kuwait and United Arab Emirates.
In our country, Dean and DeLuca has two branches: the one at Edades Tower, Rockwell Makati and the one at Eton Tower.
Everything you’ll ever need is at Dean and DeLuca. They’ve got choices for Starters, Salads, they have Quinoa too, they have soups, they offer a wide range of Main delicious dishes, from Sushi and rolls, Grain bowls, Burgers, Sandwiches, Tapas, Pancakes & waffles, Pastas and sourdough Pizzas and of course Desserts, even organic ice cream!
Beverage list is almost endless from Cocktails, coffee and teas, milk shakes and wines (red and white).
They have gourmet and gift items too.
I’m not wondering why Tatler voted for them. Everything at Dean and DeLuca is sumptuous. =) It instantly became our favorite! =)
This is the day or should I say the night that we’ve been waiting for. We are going to watch “Les Miserables” at the theater of Solaire Hotel.
Solaire is just in front of City of Dreams which cab drivers calls it as COD, so we didn’t have a hard time getting there.
Before everything else. We need to feed our stomachs prior to feeding our eyes much so our soul.
We landed at “The Patisserie”.
It didn’t allow us to look no further as the display of pastries in their chillers are so inviting and we actually had a hard time choosing as well.
Jen all the more had a hard time choosing too…
On top of our usual doze of coffee. Cafe latte for me and as well know, caramel for my foodie buddy.
I had ciabatta (the white one) with ham, tomato and cheese.
And for weeks now, Jen is on a diet, so she just had a tiny weeny dome of chocolate which I made her promise to share with me.
I do not want to miss mentioning that the iced tea at Solaire is one of the best I’ve tasted.
They’ve got ice creams too..
I honestly liked my grilled sandwich, with melted cheese on it and of course the tomatoes. I like anything with tomatoes.
My coffee was a bit strong so I had to request for a simple syrup.
Jen seems to be enjoying hers. It is with caramel anyway.
We were invited to try dining at the Oasis Garden cafe, however I am much into leaning to try it at Lucky Noodles because of it’s super huge mural. =)
Much to getting high on being able to watch a play I’ve been wishing to be in Manila, I also enjoyed finding beauty in every corner of this hotel.
There are brightly colored flowers all around infusing me love for life, all the more.
I just got over the first quarter of 2016 and it has been big for me so far. And very soon after this, I know better days will come.
True enough, there’s always and always something to be grateful for. The sweet results of hard work and choices we make, of planning to make the best out of what I have in life. Giving a lot to it and life giving back all the elements making up the sweet life.
I’m telling you, just find beauty in the ordinary, everyday. I just did. =)
“The best way to cheer yourself up, is to cheer up someone else.”
This is what I have been eating at Christmas morning since I was a child. I grew up in a clan who loves to eat. It might not be seen in our bodies, though some of us really grew bigger than the rest. And this is my favorite of all times. My papa’s morcon. With pride I must say that I have been blessed with a father who is very caring, selfless and is very expert in the kitchen, not to forget mentioning that he is an artist in the true essence of being one. You might recall the name Al Cabral. Yes, he is that. A local illustrator who have been popular due to several short stories in the comics industry during the 70s. And he is my papa. The one who patiently cooks the yummiest morcon for me. Anytime he can. Each time I asked for it. =)
Clearly, I remember that papa cooks more often than my mama and the one thing I definitely miss is his morcon. He went home three years ago, and his presence is still felt in our home, in all corners. I thought then, each time I see friends and families losing a loved-one that moving on takes time. It doesn’t. There’s no such thing as moving-on. That is my personal opinion on losing a loved-one. Please do not take it negatively. We do not move-on like totally forgetting the person, no, we continue living our lives even he’s no longer physically around, and remember him and all the special memories we shared together. One of which is his special holiday dish – Morcon. And this is just one of his many specialties.
We often hold Barbecue parties almost every month, and my mother’s siblings will visit us and my cousins. My childhood is full of kilos of pork being marinated for days in time for that much awaited once a month Barbecue party. =)
He is an expert in cooking Leche flan too, Ube halaya, mechado, embotido, just name it. He can cook them, and he cooks good! As a matter of fact, all of my father’s siblings has their own specialty. They were trained to be that because as I’ve said the clan were all foodie! I even have an Aunt who bakes the best Brazo de mercedez I’ve tried. I guess we can consume the whole log like we’re starving kids. (–,) The minute we smell the scent of cooked batter patiently done by Mama La, as everyone calls her. We run to the kitchen fast to check if the baking is finished already. I missed childhood days.
They are a brood of kitchen enthusiasts from Pampanga. The home towner of this province in the Philippines has always been recognized to be kitchen gurus. And I guess it was somehow transferred to generations like a legacy.
Enough of my chattering. I am now sharing with you the recipe of this famous morcon. =)
Beef morcon recipe:
Estimated at 2 hours to cook.
– 1 kilo beef yields at least 3 to 4 rolls (please ask the vendor to slice it thinly and mention that you’ll use it for morcon)
– 1/4 pork liver
– 2 pcs. chorizo de bilbao
– 1/4 kg. pork fat (cut into strips)
– 4 eggs (scrambled each as base of all the ingredients if yield of 1 kilo beef are 4 rolls, 3 eggs if 3 rolls)
– 100 grams of cheddar cheese (strips)
– 1 big size green and red bell pepper (strips)
– 2 large carrots (strips)
– 3 pcs. jumbo hotdog (strips)
– 20 pcs. celery stalks (3 inches length)
– 2 mini box of Sun maid raisins
– 50 grams of pickle relish
– Butter to spread on the beef
– 1 kg. tomatoes (chopped or osterized without the seeds)
– 1 pack 200 gms. tomato sauce
– 1/2 cup of soy sauce
– 1/2 cup of Kikkoman soy sauce
– 3 onions, chopped
– 1 head of garlic, chopped
– 2 pcs. bay leaf (big ones)
– 1 tsp. ground black pepper (better if freshly ground)
– salt and sugar to taste
– 2 cups of water
– string to secure the beef roll
– spread the beef on a huge tray
– spread it with butter
– place the scrambled egg
– top with pickle relish and raisins
– arrange the fillings (all those in strips) accordingly (chorizo de bilbao, hotdogs, carrots, bell pepper, cheese, pork fat strips, celery stalks) for each beef strip
– carefully roll the meat and secure with threads (there is an edible thread for this if you want)
– saute garlic, onion, tomatoes & chopped liver
– When all four are cooked already, pour the water and soy sauce
– let it boil for 5 minutes
– place the rolls to the sauce and let it simmer, be vigilant to turn them around from time to time
– this will take more than an hour depending on the softness of the beef (you can try its’ softness by piercing it with a fork or cut a small strip and taste it to your preference
– if it’s soft already, you can pour the remaining ingredients: tomato sauce, salt and pepper to taste, and the bay leaf
– when cooked already, let it cool, remove the thread, slice them and arrange on your prettiest plates. Some pour the sauce on top. I usually pour the sauce first on the plate and arrange the beef rolls. Both works well. It’s all up to you. =)
This seems to be the hit every Christmas dinners that we’ve had all our lives. Everyone’s favorite! As we usually say, it is the star of the “Noche buena” feast! =)