Chocolate and other food groups

I generally put recipes I enjoyed in here, but I decided to share one I *didn't* like. After all, you readers (all 5 of you! JK, mostly) might like to know about my flops too. So here's one that failed to live up to my expectations and why. Roasted Garlic Soup This one comes from Mark Bittman's huge cookbook, How to Cook Everything . I'm on a mostly soft food diet right now, so soup is my mainstay. But not this one. 4 Tb. olive oil 8 cloves garlic, peeled 1 Tb. ground cumin or paprika or 1 tsp. chili powder (I used cumin) 4 thick slices French or Italian bread 4 c. chicken or beef broth Salt and pepper to taste Place olive oil in large, deep saucepan and turn heat to medium. Add the garlic cloves and cook, stirring and turning occasionally, until they are golden brown. OK, here's my first mistake. I don't keep garlic handy all the time. I buy the prechopped stuff in a jar. The actual cloves tend to sit around too much and when I want them they are all shriveled....

Another from the Moosewood cookbook. Spicy Peanut Soup 2 Tb. oil 2 garlic cloves 1 Tb. fresh grated ginger 2 c. diced onions 2 green peppers, diced 2 c. coconut milk 3 1/2 c. vegetable stock or water 1 c. peanut butter 3/4 tsp. ground coriander pinch of cayenne 3/4 tsp. freshly ground lemon grass 1/2 tsp. salt 1 to 2 Tb. fresh lemon or lime juice Heat the oil in a soup pot. Saute garlic and ginger. Add onions and pepper, saute for 5 minutes or so. Add the coconut milk and 2 1/2 c. stock or water and bring to a boil. Lower the heat and simmer covered for 20 minutes. Blend the peanut butter and the remaining cup of stock into a smooth paste and whisk it into the soup with the spices and salt. Simmer about 15 minutes longer, stirring occasionally. Just before serving, remove the soup from the heat and stir in the lemon or lime juice. Serves 4 to 6. * edited to add that I tried this one today and it was really good. Spicy and slightly sweet from the peanut butter and coconut. It was hard t...

From the "New Recipes from the Moosewood Restaurant" cookbook. 10 Minute Tomato Soup 3 Tb. olive oil 3 to 6 garlic cloves, minced 8 c. tomato juice or undrained canned tomatoes pureed in the blender 1 Tb. paprika Saute the garlic in olive oil very briefly. Stir in the paprika and saute for another minute. Stir in the tomato juice and heat. Simmer 5 to 10 minutes. Garnish with cheese, parsely, or croutons. Strong tomato flavor - use good canned tomatoes. For Mediterranean soup, add drained, cooked garbanzo bean, garnish with feta cheese and parsley. For Mexican soup, add Tabasco and garnish with cheddar cheese and tortilla chips.

Southwestern Turkey Soup 3-4 c. chicken broth 2 c. chopped cooked turkey 1 carrot, diced 1 celery stalk, diced 1 can pinto beans, drained and rinsed 1 tsp. hot sauce 1 tsp. sage 1-3 cloves garlic, depending on taste 1 c. medium shell pasta or macaroni Combine broth and turkey, carrot, celery, beans, and pasta. Let simmer for 15 to 20 minutes, or until carrots are cooked. Add seasonings and black pepper. Serves 4-6.

From my neighbor, Nadine Taco Soup 1 lb. ground beef 1 onion, diced 1 pkg. taco seasoning 8 oz. can tomato sauce 16 oz. can stewed tomatoes 15 oz. can corn, drained 15 oz. can kidney or black beans, rinsed 2 c. grated cheese Hot sauce Cook ground beef and onion together in large stock pot until browned. Add seasoning and stir until well blended. Add tomato sauce, stewed tomatoes, corn, and beans. Cook over medium heat until heated through. Stir occasionally. Taste and season with hot sauce. Spoon into bowls and top with cheese. Serve with corn chips.