Hot chocolate is a divine pleasure (and so simple to prepare).
- For two servings, finely chop 3 ounces of your favorite bittersweet chocolate. I prefer a bar with 72 percent cacao. - Put it in a sauce pan with 1 1/2 cups of whole milk. - Bring to a simmer, whisking continuously until chocolate melts. - Turn off the heat. - Stir in sugar to taste and a splash of your favorite extract, such as vanilla, peppermint, or almond. - Serve.
Susan developed a passion for flavorful food as a child. Under her mother's wing, she learned to prepare everyday Kerala dishes.
In her twenties, Susan moved to Tokyo in search of adventure where she embraced Japanese culinary traditions. There she learned to value individual ingredients and tapped into the power of plating.
Once back in the U.S., Susan earned a Masters Degree in Public Policy. The hypnotic rhythms of the kitchen (mincing, chopping, mixing) drew her to Kendall College in 2005 where she trained as a chef. After a foray in the food industry, she started Cardamom Kitchen. Her mission is to promote all the benefits of home cooking. Susan leads cooking classes, and has taught at Whole Foods Market, the Fearless Food Kitchen, Gilda's Club, Common Threads, Swedish Covenant, farmer's markets and provides private instruction for children and adults. She also hosts a Culinary Tour of Devon Avenue, Chicago's Little India. Susan created and managed the "Kitchen Basics" column for Whole Foods Market.