Death Al Dente Read online

  I nodded. His reaction had been extreme, even irresponsible, but I understood. He would always feel marked by losing a parent so young. No need to complicate it further.

  “Ned,” Fresca said. “I think you and I should pay a visit to Jeff and Ian. It won’t be easy, but it will do us and them good.” She took his arm, and they left.

  I wondered whether I ought to follow their example and apologize to Dean and Linda for suspecting them.

  Nah.

  “Got a minute? Coffee?” Kim nodded and I poured, then we retreated to the courtyard, soon to be radically improved.

  “So what’s next for you?” I took a deep, slow breath, letting the scent of caffeine work its magic.

  “Paperwork.” She grimaced and I laughed. “Witness statements, lab reports, photos, all supporting a formal report that goes to the prosecutor. It’ll take days.”

  “Why Claudette? She was so much fun. So sweet and generous, a great friend to my mother. And yet, in her confusion or distress, she agreed to do some nasty things. To her credit, she backed out, but the wheels were already in motion.”

  “And neither Ted nor Angelo could stop. Or should I say Walker? Thanks, by the way. Would have taken us ages to identify him if it hadn’t been for you.”

  “Give Rick Bergstrom credit for that.” He’d earned it, and I genuinely looked forward to seeing him again.

  “Another witness I need to call.” She made a note. “I talked to Dean Vincent. He admitted lying about where he parked because he knew he’d be a suspect. People—they only make things worse when they try to cover up.”

  “And Linda? Did she think Dean killed Claudette? Or hope to divert attention from him long enough for the real killer to be found?”

  “A little of both, I suspect. Murder’s never cut and dried. Every victim has a good side. But they’re often the folks who live on the edges, and find themselves on the wrong side of luck.”

  I let that sink in. It explained a lot. “You know, despite all this, I’m really happy to be back in Jewel Bay.” I barged on, determined to clear the air. “When my dad died, I thought you didn’t want to be friends anymore. Like I’d done something wrong. But I realize now his death had nothing to do with it. It was a total fluke that I beat you in that last barrel race. I showed you up in something you took seriously, that I just did for fun.”

  Her mouth hung slightly open, but she didn’t speak.

  “That must have been hard,” I said. “I’m sorry.”

  “Yeah. The things we think matter at seventeen . . .” Her voice trailed off and she gazed at the dirty brick walls, the cracked, dusty concrete. “Seems silly now.”

  “Maybe we can go for a ride some evening. I’m out of practice, but I’m ready.” I stuck out one red-booted foot.

  She flashed me a grin. “You’ll pick it up in no time. Once a Rodeo Queen, always a Rodeo Queen.”

  Back inside, I worked with a few customers and made a deal with a man selling duck and quail eggs. Then I remembered my conversation with the Krausses on Friday, and headed up to my office. I called the wine buyer at SavClub and made the pitch for a promotion in the Northwest stores. The idea intrigued her, so I called Jen and passed the word.

  “Oh, wow,” she said. “We owe you big time. If this comes through, we’ll plant an extra row of Viognier vines just for you.”

  Music to my ears.

  The door chime sounded as I came back down.

  “Hey. I just heard what happened this weekend. You okay?”

  The depth of concern in Adam Zimmerman’s eyes touched me. “I’m fine. Sorry about canceling our hike.”

  “No worries—not after all you’ve been through. Plus we’d have gotten soaked. Next weekend? If you’re not off investigating something.”

  I laughed. “Yeah. I think I’m done with this Cowdog stuff.”

  The reference puzzled him, but he smiled when I explained. “I look forward to meeting your nephew. And the whole family.”

  What could I do but grin and nod?

  I had book work to take care of, and Tracy had deliveries to shelve, but that surprise of hers had me intrigued.

  “So what is in that tin?”

  Beaming, she handed me a napkin that read WILL WORK FOR CHOCOLATE. Then she pried off the lid to reveal a treasure trove of black gold. I gasped.

  “I’ve been experimenting,” she said. “I needed that free afternoon yesterday to get the filling exactly right. But I think I’ve got it.”

  I picked up one gemlike, dark chocolate truffle, and admired the smooth coat and classic swirl. Then I bit into the rich, toothy chocolate, perfectly balanced by the sweet-tart fruit cream. Dark and light danced on my tongue as I savored the best huckleberry chocolate ever.

  “By jingo,” I said. “I think you do.”

  Create Your Own

  Festa di Pasta

  ·····

  APPETIZERS

  Erin could make a meal of appetizers—and often does!

  Caprese Salad

  Serve this as an appetizer or a salad course, with a loaf of crunchy bread.

  ripe tomatoes—any round, meaty variety will do

  fresh mozzarella

  fresh basil leaves

  fruity olive oil

  coarse sea salt and fresh-ground pepper—optional

  Slice the tomatoes and mozzarella about ¼ inch thick. Arrange the tomato slices on a salad plate or an appetizer tray. Top each tomato with a slice of cheese and a basil leaf. Drizzle with olive oil. Season if you like. How many you need depends on whether you’re serving other appetizers, but these are a guaranteed hit!

  Fennel and Shrimp Prosciutto Wraps

  Unusual and tasty!

  1 fennel bulb

  8 large shrimp, preferably tail-on

  8 thin slices of prosciutto

  Preheat oven to 400 degrees, or heat your outdoor grill. Trim the fennel bulb, cut it in half lengthwise, and core it; cut each half into four spears. Wrap each spear in a slice of prosciutto; one wrap is fine, two are even tastier. Wrap the shrimp.

  Place the fennel spears on a baking sheet and roast at 400 degrees until fennel is tender and prosciutto is lightly browned, 15–20 minutes. Add the shrimp about halfway—they cook more quickly. These can also be grilled outside.

  SERVES 4, ALTHOUGH ERIN HAS EATEN AN ENTIRE RECIPE HERSELF WITH NO REGRETS.

  Stuffed Mushrooms

  1 pound (18–20) medium-sized button mushrooms

  2 tablespoons butter

  2 tablespoons olive oil

  1 clove garlic, minced or pressed

  2 tablespoons fresh flat-leaf (Italian) parsley, chopped

  1/2 teaspoon salt

  1/4 teaspoon dried thyme leaves or 1 teaspoon fresh thyme

  1/4 teaspoon dried oregano or 1 teaspoon fresh oregano leaves

  1/4 teaspoon nutmeg

  1/4 teaspoon black pepper

  1/4 cup bread crumbs (standard crumbs work better than Panko-style)

  1/4 cup Parmesan, grated

  Preheat oven to 400 degrees. Wash, trim, and stem the mushrooms. Set the caps, hollows facing up, in a lightly greased or sprayed shallow 9-by-18-inch baking pan.

  Chop the stems finely. In a medium sauté pan, heat the butter and oil over medium heat. When the butter is melted, add the chopped stems and cook, stirring, until juices evaporate and mushrooms are lightly browned. Mix in garlic, parsley, salt, thyme, oregano, nutmeg, pepper, and bread crumbs. Remove from heat. Spoon stuffing into the mushroom caps and sprinkle with Parmesan.

  Bake, uncovered, at 400 degrees for 20–25 minutes, until the cheese is lightly browned.

  If these don’t disappear the night you make them, they can be eaten at room temperature or reheated—briefly, under 10 seconds—in the microwave.

  Olive Tapenade

&nb
sp; Erin adores her mini (2-cup) food processor—perfect for the home-size version of Fresca’s best-selling taste treat.

  1 cup pitted Kalamata olives (Nicoise olives work well, too—the flavor will differ)

  2 cloves garlic, peeled

  2 tablespoons olive oil

  2 tablespoons fresh oregano leaves

  2 tablespoons fresh flat-leaf (Italian) parsley

  2 tablespoons fresh lemon juice

  Combine all the ingredients in the food processor and pulse until just pureed. The spread should be textured, not smooth. It will keep up to a week, covered and refrigerated.

  Morel Sauté

  morel mushrooms

  butter

  shallots

  fresh flat-leaf (Italian) parsley

  red or white wine

  Wash morels thoroughly and slice or chop. Sauté with butter and shallots and parsley to bring out the meaty earthiness, and a dash of wine to deglaze the pan and emphasize the natural sweetness.

  Serve tapenade or morels with thinly sliced fresh bread, crostini, or crackers. Make your own crostini by slicing a baguette thinly, brushing the slices with olive oil, and toasting lightly. (Erin loves Lu brand Flatbread Crackers, both Herbes de Provence and Pain Rustique varieties.)

  For a crostini tray, add a small bowl of creamy goat cheese mixed with herbs—fresh chives are an early-summer favorite—to impress even the hard-to-please.

  ·····

  SALADS AND VEGETABLES

  In summer, even Northerners can forgo the old standbys and go fresh and local with vegetables. Try a mesclun mix, tossed with late asparagus, fresh beets—now available in gorgeous yellows and oranges as well as deep reds, new carrots, all lightly steamed, and sugar snap peas. Serve with a vinaigrette. If you don’t mind turning on your oven, roast the beets for extra sweetness: Drizzle beets with oil, wrap in foil, and roast at 375 degrees for 25–30 minutes. Slip the skins and marinate for a few minutes in oil, vinegar, salt, and pepper.

  An easy alternative: fresh spinach with a raspberry–walnut oil vinaigrette.

  4 tablespoons walnut oil

  1–2 tablespoons raspberry vinegar, depending on strength and preference

  1 teaspoon Dijon mustard

  coarse salt and freshly ground pepper

  Place all the ingredients in a wide-mouth jar. Tighten the lid and shake to emulsify. (Erin keeps an old jelly jar with an opening wide enough for grinding pepper—without peppering the kitchen counter.)

  ·····

  THE PASTA COURSE

  Pasta makes a lovely main course in summer, as at the Festa. Choose your dish based on the size of your crowd. A short, sturdy noodle such as rigatoni with a Bolognese sauce, or a baked dish such as lasagna, which can be made ahead of time and served buffet-style, works well for a larger Festa like Jewel Bay’s. For a more intimate Festa at home, Erin and Fresca prefer a long pasta with an easy-to-make sauce. Assemble your ingredients in advance, so you can mingle with your guests, then dazzle them as you make the sauce while the pasta cooks.

  Pasta Primavera aka Spring Pasta

  Is this the dish Botticelli’s models ate, as some claim—or a 1970s New York City restaurant invention, as others insist? As long as it’s yummy, Erin doesn’t care.

  Get your veggies ready before you start cooking the pasta and sauce—this sauce cooks quickly.

  1/4 cup butter

  1/2 pound mushrooms, sliced—a mixture is nice

  1/2 pound asparagus; snap the ends, cut the stalks into 1-inch pieces, and leave the tips whole

  1 medium carrot, thinly sliced

  1 medium zucchini, diced

  1/4 cup slivered prosciutto (optional)

  3 green onions, including tops, sliced

  1/2 cup tiny peas, frozen and thawed

  1 teaspoon dried basil

  1/4 teaspoon nutmeg

  1/2 teaspoon salt

  1/4 teaspoon pepper—use white pepper if you have it

  1/2 pint whipping cream

  1/4 cup grated Parmesan

  8 ounces fettuccine or linguine

  additional Parmesan and chopped fresh flat-leaf (Italian) parsley for serving

  In a large sauté pan over medium-high heat, melt the butter. Add the mushrooms, asparagus, carrots, and zucchini. Cook, stirring occasionally, about 3 minutes. Add the prosciutto; cover and cook another 2 minutes.

  Meanwhile, cook the pasta in a pot large enough to hold the pasta and sauce.

  To the vegetables, add the green onions, peas, basil, nutmeg, salt, and pepper. Add the cream and increase the heat; cook until the sauce boils and forms large, shiny bubbles. Drain the pasta and return it to the pot. Pour the sauce over the pasta, lifting and mixing gently to coat the pasta. Add 1/4 cup Parmesan and gently mix again. Serve in a warm bowl, sprinkle with parsley, and serve with additional Parmesan.

  MAKES 4–6 SERVINGS.

  Spaghetti Carbonara

  Fresca adds sausage to this classic. Some cooks use only prosciutto; others substitute pancetta or American bacon.

  1/4 pound mild Italian sausage

  1/4 pound prosciutto, thinly sliced

  4 tablespoons butter

  1/2 cup fresh flat-leaf (Italian) parsley, chopped

  3 eggs, well beaten

  1/2 cup Parmesan, grated

  pepper

  8 ounces spaghetti

  additional grated Parmesan for serving

  Bring salted water to a boil and start the spaghetti cooking.

  Chop the sliced prosciutto. In a large sauté pan over medium heat, melt 2 tablespoons butter. Add the sausage and half the chopped prosciutto and cook, stirring, until the sausage is lightly browned and the prosciutto is curled, about 10 minutes. Stir in the remaining prosciutto.

  Drain the pasta well and add it to the meat mixture. If you’d like to be dramatic, à la Fresca, transfer it to a large bowl and complete the operation at the table. Otherwise, finish it in the pan. Add the remaining butter and parsley to the pasta mixture; mix quickly to blend. Pour in the eggs; quickly lift and mix to coat the pasta well. Stir in the 1/2 cup Parmesan and a grind or two of pepper; mix again. Serve with additional Parmesan in pasta bowls.

  MAKES 4 SERVINGS.

  A tip from Erin: If your deli or specialty grocer sells prosciutto in bulk, ask that ends be saved for you. They’re less popular, because the slices are smaller, so some grocers will give you a killer deal—and they work beautifully in this dish.

  Fettuccine with Minted Tomato Sauce aka Fettuccine à La Fresca

  (Francesca’s nickname, Fresca, means “fresh” in Italian.)

  A great vegetarian option—something Erin and Fresca like to include in dinners for large groups.

  1/2 cup walnuts, coarsely chopped

  2 large ripe tomatoes or 1 15-ounce can chopped tomatoes (not a seasoned variety)

  1/4 cup dry white wine

  1 tablespoon fresh basil leaves, chopped

  1/4 fresh mint leaves, chopped

  1/4 teaspoon salt

  1/4 teaspoon pepper

  1/3 cup olive oil

  1 small onion, finely chopped

  1 clove garlic, minced or pressed

  8 ounces fettuccine

  additional grated Parmesan for serving

  Toast the walnuts in a shallow pan at 350 degrees for about 10–12 minutes. (Don’t wait until they look dark, as they will continue cooking after being removed from the oven.)

  If you’re using fresh tomatoes, peel, seed, and chop them. In a medium bowl, mix the tomatoes with the wine, basil, mint, salt, and pepper.

  Heat the oil in a medium sauté pan over medium heat. Sauté the onion until soft and just starting to brown; stir in the garlic and cook briefly. Add the tomato mixture and cook at a gentle boil, uncovered, about 5 m
inutes. Stir occasionally.

  Meanwhile, cook the pasta and drain well. Place in a warm serving bowl and spoon in the sauce, lifting to mix. Sprinkle with toasted walnuts and serve with a bowl of Parmesan. Alternatively, make nests of spaghetti in individual bowls and spoon sauce into the middle of each nest.

  MAKES 4–6 SERVINGS.

  If you like bread with pasta, go ahead! Erin and Fresca readily mix homemade dishes with tasty commercial products. Wendy’s ciabatta, baguettes, and French country bread complement these pastas beautifully.

  ·····

  DESSERT

  Because everyone deserves something sweet—even Dean and Linda Vincent!

  Grilled Peaches with Balsamic Vinaigrette

  Try this version Erin and Wendy cooked up.

  3 tablespoons white sugar

  3/4 cup balsamic vinegar

  2 teaspoons freshly ground black pepper

  2 large, firm peaches

  Optional garnishes: crumbled blue cheese, goat cheese, whipped ricotta, mascarpone, vanilla ice cream, cookies, mint sprigs

  In a small saucepan over medium heat, dissolve the sugar in the vinegar. Add the pepper, and cook at a low boil or simmer, stirring, until reduced to about half volume. Remove from heat.

  Halve and pit the peaches. Oil the grill. Grill the peaches, cut side down, about 5 minutes, until soft and carmelized. Turn and brush with vinaigrette, and grill about 2 minutes more. Place each peach half on a small plate and drizzle with the remaining vinaigrette.

  Optional: Fill peach cups with ice cream or soft cheese, or garnish with crumbled cheese. Serve with a cookie and a mint sprig.

  For the Festa, Wendy garnished the peaches with freshly baked palmiers from Le Panier. Another option Erin enjoys: Tuck in a simple yummy cookie, such as biscotti, shortbread, or Pepperidge Farm’s Chessmen.

  Palmiers aka French Sugar Cookies

  3/4–1 cup sugar

  1 sheet frozen puff pastry, thawed

  Preheat oven to 425 degrees. Line two baking sheets with parchment paper or a silicon sheet.

  Sprinkle your work surface with 1–2 tablespoons sugar. Lay the thawed puff pastry on the surface. Sprinkle with 2 tablespoons sugar. Roll into a 10-by-14-inch rectangle. Sprinkle ½ cup sugar, stopping about ½ inch from the edges. Lightly press the sugar into the pastry, using your hands or the rolling pin.