Raji Jallepalli
Cardamom Crème Brûlée
Just a few short years ago, crème brûlée was found only in four-star French retaurants. Now almost everybody makes one using a favorite and often exotic flavoring. This ice-cold custard with the crackling sugar top is the most popular dessert at my restaurant. So much so that I sometimes think it is the only dessert I should make. Perhaps it is the ease of preparation that makes me think so!
Acorn Squash Velouté with Ginger and Mustard Seeds
Cayenne and cumin also add flavor to this rich-tasting soup.