Kathy Reynolds
Ingredients
4 sea bass, about 1 to 1 1/4 pound each
1 1/2 - 2 bunches of fresh parsley, finely chopped
5 cloves of garlic, thinly sliced
2 tablespoons of freshly squeezed lemon juice
2 tablespoons of olive oisea
1 smal1 rounded tablespoon of Greek oregano
24 thin round slices of tomato (4-5 large tomatoes
4 pieces of baking parchment paper
1 cup of white wine
3 cups of water
Ingredients
3/4 cup extra-virgin olive oil
5 Tablespoons lemon juice, freshly squeezed
2 Tablespoons shallots, chopped
2 Tablespoons fresh oregano, chopped
1 Tablespoon fresh Italian parsley, chopped
2 cloves garlic, minced
salt and pepper, to taste
3 pounds red potatoes, each potato cut lengthwise into 6 wedges
1/2 cup chicken broth, low sodium
Ingredients
1 large head romaine lettuce, finely chopped
4 medium Roma tomatoes, seeded & finely chopped
1 large cucumber, peeled & finely chopped
1/2 cup chopped red onion
1/4 cup extra-virgin olive oil
3 Tablespoons red wine vinegar
1 cup (4 ounces) crumbled feta cheese
1/2 cup pitted & halved Kalamata olives
Mrs Roberts Cookbook
Mrs. Roberts has the title of housekeeper at Touchstone Acres Farm. Liz Stone and the rest of the family there know she's much more than that. She is the mother figure who takes care of them all. She lives in the little stone cottage with her son Clinton. Sophie Tenassis rents the matching cottage next door. Emma Stone, aka Granny, lives in her own little stone house at the end of the driveway. Most mornings they all gather in the big kitchen located in the main house for breakfast.
Mrs. Roberts gets up early every morning and walks past the duck pond and up to the main house to start breakfast. Liz and her daughter Rosie are awakened each morning to the smell of fresh coffee and scrumptious pastries. Her cinnamon rolls are to die for.
Here are her recipies.
Directions
Preheat oven to 400 - 410°F (205 - 210°C).
Gut and scale the fish (leaving heads on), and rinse well. Pat dry. Lightly salt inside and out.
Combine parsley, garlic, lemon juice, 2 tablespoons of olive oil, and oregano, and a little more salt, and stuff the stomach cavities.
Pour the wine and water into the bottom of a large baking pan (about 15 3/4 X 13 3/4 or equivalent).
Brush a piece of paper with oil. Lay 3 tomato slices on the oiled side, one fish on top, and 3 more tomato slices on top of the fish. Wrap each fish up in a piece of paper and place, seam side down, in the baking pan.
Bake at 400°F (210°C) for about 45 minutes. To test for doneness, press the paper with your hand. The fish should be soft.
Lavraki - Herbed Sea Bass Baked in Paper
Directions
Preheat oven to 425°F. Whisk olive oil, lemon juice, shallots, oregano, parsley and garlic in medium bowl to blend. Season vinaigrette with salt and pepper.
Toss potatoes with 1/2 cup vinaigrette on heavy large rimmed baking sheet. Reserve remaining vinaigrette for serving. Pour chicken stock around potatoes. Sprinkle potatoes with salt and pepper. Roast potatoes until tender and golden brown, turning occasionally, about 45 minutes. Cool completely. Using metal spatula, loosen potatoes from baking sheet to prevent sticking.
Preheat oven to 425°F. Rewarm potatoes until crisp, about 15 minutes. Divide potatoes equally among plates. Drizzle some reserved lemon vinaigrette over potatoes.
Greek Potatoes with Lemon Vinaigrette
Chopped Vegetable Salad with Feta and Olives
Directions
Combine first 4 ingredients in large bowl. Drizzle oil and vinegar over. Season with salt and pepper. Toss to coat. Mix in feta cheese and olives and serve.
The Liz Stone Mystery Series
