Murder from Scratch

by Leslie Karst

  I looked up to see Brandon striding across the dining room bearing a pair of large plates. “Incoming!” I called out.

  “Who has the Divine Decadence?” the server asked.

  “I do.” Lucy’s hand shot up, and she leaned back to allow him to set the chocolate monstrosity before her.

  “And the bread pudding?”

  “That’s me,” I said. I don’t order dessert all that often, but I figured I merited one tonight. And the thought of the moist challah bread soaked in cream, sugar, and egg—really more of a baked French toast than an actual pudding—drizzled with a rich crème anglaise, had been too much to resist.

  “Be back with the others in a jiff,” Brandon said, then scooted across the dining room.

  I leaned over to tell Lucy where things were on her plate. “Okay, so there’s a scoop of chocolate mousse at twelve o’clock, two chocolate-and-coconut macarons at three, a slice of bittersweet chocolate hazelnut tart at six, and two pieces of chocolate bark with ginger, fennel, and sea salt at nine o’clock.”

  “Ohmygod. I’ll never be able to eat all that.”

  “I warned you,” Javier said with a chuckle.

  “No worries,” Evelyn chimed in. “I’ll help you with—” But she was interrupted by a chorus of voices coming our way.

  “Happy birthday to you,” the waitstaff sang, and the few diners besides us still left in the restaurant all joined in. “Happy birthday, dear Evelyyyyyyn … Happy birthday to you!” Brandon set a puffy lemon soufflé down in front of the birthday girl as we all clapped.

  “There’s a candle,” Javier said, leaning over to touch her on the shoulder. “Make a wish and blow out the flame.”

  She thought a moment, then grinned and blew, missing the pink-and-white-striped candle by about four inches.

  “A little more to your right,” he prompted.

  Evelyn did as Javier said, but the fact that she was laughing at the same time made the blowing difficult. Nevertheless, the flame sputtered and went out.

  We all clapped once again, and Brandon set down Javier’s dessert—a slice of apple pie with a scoop of French vanilla ice cream nestled at its side.

  “There’s a certain way to eat soufflés,” Javier said to Evelyn as she picked up her spoon. “Want me to show you how?”

  “Absolutely.” She offered him the spoon, which he accepted.

  “First, you make a hole in the top.” He punched out the dome of the puffed marvel, releasing a burst of steam. The walls held momentarily, then sagged. “Next, you pour in some of the crème anglaise. How much would you like?”

  “Lots! I love cream. Just like Sally,” she said, turning my way with a grin.

  Javier picked up the small pitcher Brandon had left and poured a stream of the creamy custard into the center of the soufflé, then handed Evelyn the spoon. “Okay, all ready,” he said. “But be careful, because it’s still very hot.”

  The table became quiet as we savored our desserts in silence, save for the occasional “uhhh” and “yuuum.”

  Lucy was the first to speak. “Maybe we should try making some of these desserts when we live together,” she said, coming up for air from her quartet of chocolate delights.

  “You think we could make a soufflé?” Evelyn asked.

  “Well, maybe not that. But I bet we could handle the chocolate tart, and maybe even the mousse.”

  I turned to look at Evelyn. “You’re going to live together?”

  “Oh, I forgot to tell you.” She set down her spoon. “I figured out a way to keep the house. Lucy and Sharon are going to rent rooms from me. Lucy will move into Mom’s old room, and Sharon will take the guest room. They’ve both been wanting to move out from their parents, so it’s perfect. And with the rent money I get, I should have enough to make the mortgage and pay the other bills.”

  “That’s a great idea!” I said.

  “We’re going to make quite the trio, living all together.” Evelyn took a sip of her Pink Squirrel, leaving a frothy mustache on her upper lip. “But this way,” she added with a laugh, “we can arrange the house exactly as we need, with none of those annoying sighted people messing things up.”

  Lucy and Evelyn went on to discuss their future household: what kinds of food they’d prepare together, how they’d set up the living room as a place for them all to study, what music they’d listen to. (“No Justin Bieber,” they both agreed.) I was only half paying attention when I looked up to see a familiar form come through the restaurant door.

  Eric. What was he doing here?

  I waited to see if he had anyone with him, but no. He was alone. No Gayle.

  He stood a moment looking around till he spotted us, then crossed the dining room to our table.

  “Hi, Sal. Hey, Javier. Evelyn.”

  I introduced him to Lucy and asked if he wanted to pull up a chair, which he did.

  “So what brings you here?” I asked.

  “Well, I ran into your dad downtown this morning, and he told me what happened last night.”

  “Oh, shoot, Eric. I’m so sorry. I should have called to tell you …”

  And why hadn’t I? At any other time in the last seven years, Eric would have been the first person I called.

  He held my eyes a moment, then frowned and looked away. He knew why, as did I. Gayle was the reason. But what he didn’t know was that talking to Martin Vargas had also driven the need to call and tell him what had happened straight out of me.

  “Anyhow, Mario told me you were having a celebration here tonight for Evelyn’s birthday after it slowed down some, so I thought I’d come by. Happy birthday, by the way.” He stood and walked over to give her a hug and kiss on the cheek, then sat back down.

  Brandon appeared at our table. “Hey, Eric. Can I get you anything?”

  “Don’t order any dessert,” Lucy said. “There’s more than enough here to share.”

  “A Calvados would be great. Thanks.”

  The arrival of Eric caused the rest of us to become more subdued. Brandon brought him his snifter of apple brandy, and he raised it in a toast. “Here’s to the next twenty-one years, Evelyn. May they be filled with health, prosperity, and good cheer.”

  “Is that another Irish saying?” she asked.

  “Nah, I just made that one up right here on the spot.” He turned to me, raising his glass once more. “And may your next years, Sally, be filled with less stress and hopefully not quite as many murder investigations.”

  I shook my head, in no mood for a scolding at this moment. But when I looked back up, I saw that Eric’s expression wasn’t one of reproach but rather concern.

  “And I want you to know that no matter what happens between us,” he went on, “no matter where we end up—or with whom—I’ll always be around for you, Sally. You know that, right?”

  I smiled, not attempting to hide the tears springing to my eyes. “Yeah, Eric. I do. And the same goes for me. I’ll always have your back, kiddo.”

  We clinked glasses, then Eric stole my spoon. “Okay,” he said, “so who’s going to tell me about all these amazing desserts?”

  Recipes

  Roasted Leeks With Walnut Oil, Lemon, and Thyme

  (serves 6)

  Most folks cut off and discard the dark-green ends of leeks, but because of the added flavor and color they impart, I like to use them for this dish (do, however, discard any yellow or brown parts of the plant). Cut off the roots, then slice the leeks down the middle and rinse off any dirt or grit you find between the layers. Then cut them into 3-inch pieces.

  If you don’t have a citrus zester, you can use a fine cheese grater instead (as long as it’s good and sharp). Wash and zest the lemon first, then cut it in two and squeeze out the juice for the recipe.

  Ingredients

  6 medium leeks (about 2 pounds), split down the middle and cut into 3-inch lengths

  4 tablespoons roasted walnut oil

  3 tablespoons lemon juice (from 1 large or 2 small lemons)

&
nbsp; ½ teaspoon salt

  ½ teaspoon black pepper

  1 tablespoon lemon zest (from 1 large or 2 small lemons)

  1 tablespoon fresh thyme, finely chopped (stripped from the woody part)

  ⅓ cup grated Parmesan or pecorino cheese

  Directions

  Place the leeks in a large roasting pan, drizzle on the walnut oil and lemon juice, sprinkle on the salt and pepper, then toss and spread out evenly over the pan.

  Roast at 375° F until the leeks start to soften (about 15 minutes). Sprinkle the lemon zest and thyme over the leeks, toss, and return to oven until lightly browned and tender (about 15 minutes more).

  Serve topped with the cheese.

  Singapore Noodles With Roast Pork and Broccolini

  (serves 4–6)

  These are the luscious noodles that were served by the pop-up restaurant The Curry Leaf. It’s a perfect way to use up leftover barbecued or roast pork, but you can also buy char siu–style Chinese pork, or make your own roast pork especially for this dish (*recipe follows this one). Both black bean and oyster sauce can be found in jars in the Asian food section of the supermarket.

  The steps set forth in the “Prep” section of the directions can be completed several hours beforehand, but then the “Stir-Fry” portion should be done right before service.

  Ingredients for the Stir Fry

  1 pound broccolini, uncut (may substitute broccoli florets)

  1 pound dried Chinese egg noodles or spaghetti

  2 tablespoons sesame oil

  2 tablespoons peanut or canola oil

  1 medium onion, halved, then thinly sliced (about ½ pound)

  2-inch chunk of ginger, minced (2 tablespoons)

  4 cloves garlic, minced (1 heaping tablespoon)

  1 pound roast pork, sliced into 1 × ¼–inch strips

  3 green onions, chopped

  2 tablespoons cilantro, roughly chopped

  Ingredients for the Sauce

  1 cup chicken stock

  1 tablespoon brown sugar

  2 tablespoons black bean sauce

  2 tablespoons oyster sauce

  2 tablespoons white vinegar

  1 tablespoon soy sauce

  ½ teaspoon black pepper

  Directions

  Prep

  Bring a large (at least 4-quart) pot to a boil. Add the broccolini and cook 2 to 3 minutes, till bright green but still firm. Remove with tongs to ice bath and cool, then drain. Cut into 2-inch-long pieces and set aside.

  Bring water back to a boil and add noodles. Cook according to instructions till al dente (still slightly firm in the center), stirring occasionally to prevent sticking. Drain, then toss with 1 tablespoon sesame oil. Set aside.

  Combine all sauce ingredients in a medium-size saucepot, bring to a simmer, and cook until reduced by half, stirring occasionally. Set pan aside, keeping sauce warm (or you can reheat it while the noodles are frying).

  Stir-Fry

  In a very large wok or heavy skillet, heat 1 tablespoon peanut or canola oil over medium to high heat till shimmering, then add broccolini and fry, tossing often, till it softens slightly and starts to brown. Remove to bowl and set aside.

  In the same wok, heat 1 tablespoon peanut or canola oil and 1 tablespoon sesame oil over medium to high heat till shimmering, then add the cooked noodles and fry, tossing often, till they start to brown. Add the onions, ginger, and garlic, and continue to fry, stirring or tossing often, till onions soften and start to brown. Add the sliced pork and browned broccolini, and continue cooking till they are heated through. Pour in warm sauce, and toss to coat noodles and vegetables.

  Served garnished with chopped green onions and cilantro.

  *To make roast pork for this dish, cut 1 pound pork (any cut will work, but I like to use shoulder) into four chunks and season with salt, pepper, garlic powder, ginger powder, and five-spice or garam masala powder. Wrap in aluminum foil and place in roasting pan. Roast at 250° F for 2 hours. Unwrap pork and continue to roast (still sitting in juices on foil) 15 more minutes to allow top to brown. Let cool enough to handle, then slice into strips and pour liquid from pan over sliced meat.

  Spot Prawns With Citrus and Harissa

  (serves 4)

  Gauguin prepares this recipe with spot prawns (a kind of large shrimp) because of their sweet, almost lobsterlike flavor and because the seasonal harvest is limited and sustainable, thus allowing for the continued health of the species. But if you can’t find spot prawns, feel free to substitute a different variety of shrimp (just be sure to check with your seafood supplier to learn which varieties are deemed the “Best Choice” by the Monterey Bay Aquarium Seafood Watch program). We peel the shrimp before cooking but leave the tails intact for eye appeal and added flavor.

  Harissa is a spicy North African condiment made from roasted hot chili peppers, garlic, olive oil, cumin, coriander, caraway, and other spices. Tubes or jars of this paste can be found in most supermarkets in the United States, but if you can’t locate it, feel free to substitute another hot chili sauce such as sriracha (to which you could add cumin, coriander, and caraway to make for an even better substitute). If you are sensitive to spicy food, use only half the amount of harissa specified, then taste and add more if needed.

  This dish is best served with steamed basmati or jasmine rice, and would pair nicely with a crisp green salad.

  Ingredients

  2 tablespoons olive oil

  2 medium onions, halved, then thinly sliced (about 1 pound)

  3 cloves garlic, minced (1 tablespoon)

  ¼ cup lemon juice

  ⅓ cup orange juice

  3 tablespoons butter

  1 tablespoon harissa

  1 pound raw spot prawns or other shrimp, peeled (with tails intact)

  2 seedless oranges, peeled and white pith removed, then cut into chunks

  salt and pepper to taste

  2 tablespoons cilantro, coarsely chopped

  Directions

  Heat the olive oil in a large skillet over medium heat till shimmering, then add onions and sauté till they soften. Add the garlic and continue to cook till the onions start to brown.

  Pour in the lemon and orange juices and continue to cook until the liquid is reduced by half. Then add the butter and harissa and toss to incorporate.

  Once the butter has melted, add the prawns/shrimp and sauté until they turn from white to pink. Add the orange chunks and toss just long enough for them to heat through.

  Season with salt and pepper, and serve garnished with the chopped cilantro.

  Nonna Sophia’s Pasta With Peas, Onion, Porcini, and Garlic

  (serves 4–6)

  This is the dish Evelyn learned as a young girl from her grandmother. It’s best with homemade egg pasta (the recipe follows this one), but you could use a store-bought variety instead. If so, try to find dried fettuccine or pappardelle made with eggs. (Avoid the “fresh” pasta sold in the supermarket, as it tends to be too thick and overworked, and can turn gooey when cooked.)

  It’s important to sauté the peas and onions separately from the mushrooms and garlic so that the flavors remain distinct. Once they’re cooked, however, they can be combined into one pan to await mixing with the pasta.

  If you can’t find dried porcini mushrooms (also called boletes or cèpes), you can substitute fresh creminis—small brown, button mushrooms—or portobellos.

  Ingredients

  2 ounces dried porcini mushrooms (or ½ pound fresh)

  6 tablespoons olive oil

  1 large onion, diced (about ¾ pound)

  ¾ pound peas (fresh or frozen, thawed)

  ½ teaspoon salt

  ½ teaspoon black pepper

  6 cloves garlic, minced (2 tablespoons)

  2 tablespoons flat-leaf parsley, coarsely chopped

  ¼ pound Parmesan or pecorino cheese, finely grated (about 1½ cups)

  1 pound dried egg fettuccine or pappardelle (or use pasta recipe below)

  1 table
spoon salt (for pasta water)

  Directions

  Pour enough boiling water over the dried porcini to cover them and let soak for an hour. Slice the mushrooms into thin strips, reserving the liquid in a separate bowl.

  Heat 2 tablespoons oil in a large skillet over moderate heat till shimmering, then add the onions. Sauté till they soften, then add the peas and continue to cook until the onions start to brown and the peas are cooked through. Season with ¼ teaspoon each salt and pepper. Set aside.

  In a separate pan, heat 2 more tablespoons of oil till shimmering, then add the mushrooms (squeeze out most of the liquid first so they don’t spatter). Sauté till they cook through, then add the garlic. Continue to cook till the mushrooms start to brown. Season with ¼ teaspoon each salt and pepper. Add the chopped parsley and ½ cup of the mushroom liquid, stir to incorporate, and set aside.

  Bring a large (at least 4-quart) pot of water to a boil. While the water is heating, reheat the peas/onions and porcini/garlic over medium heat.

  Add the salt and pasta to the water and cook, uncovered, over medium heat until al dente (still slightly firm in the center), stirring occasionally to prevent sticking. If using homemade pasta, it will cook very fast—in about 3 minutes. If using dried pasta, it will take about 10–12 minutes to cook.

  Reserving ½ cup of the cooking water, drain the pasta and dump it back into the cooking pot (without rinsing). Add 2 tablespoons of olive oil to pasta and toss to coat all the noodles. Pour in the ½ cup of cooking water, then add the reheated vegetables and toss. Finally, add 1 cup of the cheese and toss once again.

  Serve garnished with the rest of the cheese.

  Nonna Sophia’s Homemade Egg Pasta

  (serves 4–6)

  Like her Nonna Sophia before her, Evelyn always rolls out her pasta by hand with her mattarello—an Italian rolling pin. But as this is a fine art requiring years of practice, the recipe here calls for a pasta rolling machine instead—which is far easier and makes for perfectly fine pasta.