Delightful (and Disastrous) Culinary Experiments!
Here’s a fantastic parmesan chicken dish from allrecipes.com that I made a couple of nights ago. The only difference is that I used shredded fresh parmesan cheese instead of grated. The recipe asks you to mix grated parmesan cheese in with the breadcrumb, but I actually sprinkled a layer of the shredded cheese onto the chicken while the second side is being cooked. This gives is a nice melted cheese layer that looks and tastes great.
It’s been a while since I posted anything related to food. So here’s a quick dish that I made a couple week ago, a quick and dirty version of Szechuan shrimp. If you want to make a much better version, here’s a much more authentic and thorough recipe.
Ingredients
Well, it’s time to say goodbye to an old friend. It finally died on me. I’ve had this rice cooker since sophomore year of college, so that would be 2000. Time and time again it churched out cups of brown and jasmine rice with the utmost perfection…
I was messing around today and I made a voucher for a free meal by the Platinum Chef Mo. This is, of course, for special individuals only. 
Yesterday, I had the delightful experience at dining at Sarah K’s place where she had prepared a 5-course meal for a few of us. In my honest opinion, this was one of the best meals I’ve ever had. Some pricey restaurant I’ve been to wouldn’t even come close to the attention, taste, and presentation that was put into these 5 dishes. Sarah will be a great chef one day. So now I present to you the master chef and the menu of the night:
Master Chef | Sarah K. representin’
Course 1 Sweet Pea Soup | A creamy blend of pureed sweet peas and leaks.
Course 2 Pear and Blue Cheese Salad | A delicate mesdun mix tossed in a homemade dressing topped with fresh pears, blue cheese, and candied walnuts.
Course 3 Spinach Rolls | A mixture of spinach and ricotta cheese baked in a flaky puff pastry.
Course 4 Rosemary Rack of Lamb | A delicate spring lamb infused with rosemary cooked to medium rare served on a bed of garlic and leek potatoes and a side of glazed carrots.
Course 5 Bananas Foster | Caramelized bananas in rum sauce served on a miniature spiced bunt cake and French vanilla ice cream.
Here’s what I’m eating when I need a quick snack. Great stuff from Snyders of Hanover:
