2014_wmark_tinier_square
Etc.

Cookbook Kitchen: A Cookbook Come To Life

Catching up on post backlogs now, yay! This one is a couple of months overdue, as Lianne‘s birthday was way back in April and it was then when we trekked to Mandaluyong to celebrate with nommies and good cheer. I say “trekked” because a Southerner like me hardly ever gets to hang out that far north unless there’s an event or a celebration or any combination of the two.

This trip was about a cookbook come to life in a real live kitchen. I don’t know about you, but my cookbooks end up like magazines, I leaf through the beautiful pages skipping one beautiful recipe after another just because it seems too complex or the ingredients are far too many for a cooking noob like me. Then after a while, the books end up stacked in a shelf, sad and unused.

20120626-085338.jpg
CBK's famous appetizers

At Cookbook Kitchen, you can stop salivating at pictures and wishing you can whip up an intricate recipe without burning down the kitchen. You simply order a dish you can never hope to make in 15 minutes and voila! Instant tummy gratification!

We started the gluttony meal with the recommended appetizers and they were super good. The CBK Italian toast is a signature appetizer of bread topped with tomatoes, basil, and mozzarella cheese. Theres a reason why it’s a favorite. It’s simple but wonderful, with all the ingredients complementing each other combining for an irresistible opener/. Another recommended appetizer is the Champignons with Caramelized Onions, which we also tried, of course. Now this came as a surprise. I’m not much of a mushroom fan, but these button mushrooms sautéed in butter mixed with sweetened onions hit the right spot with me. It’s actually something I’d want to try making on my own (as soon as I find a simple enough recipe).

20120626-085354.jpg
Clockwise, from upper left: Temecula Ribs, Parmesan Crusted White Fish, CBK Chicken, Pasta Al Adobo

Their menu had a good selection of entrees per food group, it’s not easy to trim down from all the lovely choices. Because the prices aren’t exorbitant, having a little variety wasn’t too much of a problem. We settled on a spread of beef, chicken, fish, and pasta (practically all the categories on the menu ><). Here’s a rundown of what we ordered- the Temecula Ribs were a little too saucy and fatty for my liking, but the meat was very tender and nearly fell off the bone, the baked Parmesan Crusted White fish was creamy and easy to eat, the CBK Chicken was healthy enough even though it was stuffed with ham, cheese, and basil, and the Pasta Al Adobo gave a very Filipino twist to an Italian dish.

While we were full by the time the main course rolled off, the biggest (literally) highlight of the night weren’t the main dishes, as can be seen from our expressions of wonder in this photo- 20120626-085402.jpg

Yes, we were staring in earnest at our dessert. For an almost unacceptable amount of time too, because the waiters started looking at us like we were nuts (they weren’t wrong). This giant pile of ice cream is called the Avalanche, rightfully so. If you say it isn’t so big, you need to hold your hand in an L-shape, and double that height to understand just how humongous this thing was. If you’re still unconvinced, try and picture about fifteen scoops of ice cream all in one plate. That’s how huge it was.

20120626-085410.jpg
An Avalanche it is!

Scoops and scoops, and even more scoops of strawberry, vanilla, and chocolate ice cream were piled on top of the other until it resembled a small mountain and topped with frozen strawberries and chocolate syrup. There was so much ice cream that after many spoonfuls, the magic ice cream plate still looked full. It was a whole lot of fun digging through it one spoonful at a time and putting it down before it put us down. We didn’t give up on it and eventually, we conquered the entire avalanche!

Cookbook Kitchen is located at 8 Socorro Fernandez Street, Mandaluyong City. If you want to contact them, you can call them at 724-35-95 or 381-59-35 or maybe send them a message on their Facebook page or website.

email

The following two tabs change content below.
Mel is a developer by day, a couch potato by night, and a bacon lover at all times. She likes good noms, cute puppies, the color orange, and all things bacon. You may contact her at admin@bacontunamelt.com or anywhere via this blog.

FB Comments

comments

Leave a Comment

Your email address will not be published. Required fields are marked *


CommentLuv badge