Here’s a peek at what’s inside my cozy mystery #4. Somehow, murder mysteries and food just go hand in hand! First we have my kitchen staples and then a fantastic recipe that I highly recommend if you love potatoes.
Buying herbs and spices can be expensive. The seasoned cook (pun intended!) will already have a well-stocked supply, but if you’re just starting out, here’s my recommendations based on what I use most.
First and foremost, invest in a good-quality, light-tasting, extra virgin olive oil. It’s pricey, but it will make all the difference. I’ve learned this from experience, after tasting many overpowering, lower quality, less expensive varieties. Also, don’t skimp on the olive oil. The recipes in my books already use as little oil as possible and there should be no need to further scale back. It’s a “good fat”, which our bodies need to function optimally, so you can enjoy small quantities without feeling guilty. I know what I’m talking about; I’m an ex-anorexic.
I will assume that everyone already has salt and pepper, so let’s move on to the very basics.
dill weed, parsley, chives, oregano or “Italian Seasoning” and cilantro
garlic powder (not garlic salt), paprika, chili powder, cumin, turmeric and cayenne (if you like spicy)
If you have nothing else other than the above, you should still be able to become a very decent cook.
Now that we have that under our belts, how about using some of these in this absolutely mouth watering Greek lemon and herb roasted potato dish?
This recipe for Greek lemon and herb-roasted potatoes originally appeared in my cozy murder mystery Swiss Cheese and Sibling Rivalry (Whine & Cheese Cozy Mystery Series, Book 4).
Greek Lemon And Herb-Roasted Potatoes
You will need:
7-8 medium large potatoes, peeled
8 cloves of garlic, halved
¼ cup mild tasting olive oil
¼ cup melted butter or margarine
1 heaping tablespoon yellow mustard
5 tablespoons lemon or lime juice
1 teaspoon of each: dried oregano, dried or fresh parsley, garlic powder
½ teaspoon dried dill weed (optional)
1 tablespoon dried or fresh chopped cilantro (optional; not everyone likes cilantro or dill and prefer to leave it out. I add both to almost everything)
Salt & pepper to taste
Preheat oven to 375 degrees
Cut the peeled potatoes into wedges: cut in half, then cut those halves in half.
In a bowl, combine all the other ingredients except for the cloves of garlic and cilantro. I know you’re thinking EYEW about the mustard, right? Trust me. I don’t even care for mustard but it actually “makes” this dish complete.
Add potatoes and toss well so that it is all coated. Place in a baking dish (I use a medium sized glass lasagna baking dish) and cover tightly with foil.
Bake for 30 minutes then add cloves of garlic. If you add them sooner, they often burn. Cover with foil again and bake another 15 minutes, then remove foil and bake another 15-20 minutes until nicely browned. If the wedges are very thick, leave covered with foil for 20-25 minutes before uncovering.
When done, add cilantro and serve. Also great with a sprinkling of tangy, freshly grated Parmesan. Enjoy!
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