Death Al Dente (24 page)

A
soft, warm touch brushed my leg. I opened my eyes slowly. A pair of eyes stared back at me.

Yellow-green eyes with almond-shaped pupils.

“You slept in.” Sandburg's tail swished across my skin again, and his eyes closed. “Good boy. Too wet out for cats or mice.”

Sunday morning's deluge had the feel of an island off the Northwest coast, or the heart of a jungle forest, all gray and green, the only sound rain pelting the roof. Even the squirrels were napping.

Thank heavens for my warm house and full pantry.

I left my sweet little guy curled up on the cool cotton sheets. While the coffee—extra-strength—brewed, I found my phone. Might be time to rethink the policy against carrying personal cell phones on the shop floor.

“Take the day off,” I told Tracy.

“But you always say rainy days bring people off the lake and the golf course into the shops.” In the background, Bozo the Harlequin Great Dane gave a rare bark.

“Nobody needs the Merc today. And you and your dog need some quality time together.”

Then, crossing my fingers for voice mail, I made another call.

“Adam Zimmerman,” the message said. “Talk to me.” I took a rain check, literally. Too much had happened, and I was not ready to put my emotions on the line. Not until Ted was behind bars, rumors were squelched deader than any field mouse who'd ever crossed Sandburg's path, and all my questions about Dean, Linda, Claudette, and my mother were answered.

I rubbed the stars on my wrist.

Soon.

* * *

“Y
ou stop stopping cree-me-nals,” Max said Monday morning, “or we go broke giving you free breakfast.”

I scooped up my latte and
pain au chocolat
. “Thanks, Max. You're a prince.”

“Ehh.” He waved a hand. “I am but a chef.”

“You are the real thing,” I said with a wink.

Wendy emerged from the back room, smiling. She stepped around the counter and wrapped her arms around me. With my hands full, I couldn't return her hug, so I brushed her cheek with mine and smiled back. “I thought he killed her,” she said, “I thought if he—Angelo—knew I'd told you, my grandmother might be in danger. But I know now, it's better to talk. To trust the people you've always trusted.” She looked happier than I'd seen in ages. “I'm so glad you're running the Merc. I'm so glad you came back to Jewel Bay.”

My jaw tightened and my own eyes grew damp. “Me, too.”

By mutual agreement, there'd been no family gathering at the Orchard on Sunday. We all needed the extra day to rest. It worked—I was raring to go today.

Almost ten and no Tracy, so I set up the cash box, swept the sidewalk, and refreshed the produce cart. The Monday morning opening ritual is fun, signaling to the world that the Merc is ready for business.

I was about to call Tracy when she charged in the back, wearing a white open-weave sweater over a sunshine yellow tank dress, matching seed bead earrings that brushed her shoulders, and an impish expression.

“Time off agrees with you.”

She set a large round cookie tin on the kitchen counter, and gave it a pat. “A surprise for later.” At my wary look, she clarified. “A good surprise.”

A new variety of dog biscuits, no doubt.

If it's made in Montana, it must be good.

More customers than we expected—more of that crime-is-good-for-business effect—kept us hopping. Fresca roasted peppers for a batch of Summer Red Pesto, and I set out the demo sign.

“What would you think about retiring the artichoke pesto?” she said.

“Don't you dare. Why not add
CLAUDETTE'S FAVORITE
to the label instead?”

Her eyes filled and she gave me a long hug. “You're brilliant, darling. Where did your passion for this business come from?”

I gestured around me: tin ceiling tiles, pine doors milled when the town was young, oak floors smoothed by a century of feet. “It's in my blood.”

“Murphy blood,” she said. “I'm fond of the place, but not like you are. I think it's time you took full control of the building as well as the business. Consult me when you want to, but make your own decisions.”

“Mom. Seriously?” I took a step back. Then I remembered. “Are you ill?”

“What?” Her brow furrowed. “No. Whatever gave you that idea?”

“We—Chiara and I—wondered, when we realized you'd been consulting Bill. Never imagined he was giving you legal advice. But Saturday morning, he made up some formula, then delivered the bottle to you and, well, I'm worried is all.”

She grabbed an oven mitt and slid the peppers out of the oven. The hot skins snapped and popped when the cool air hit them, and I breathed in the sweet-sharp smell.

“Darling.” She put one gloved hand on her hip, gesturing with the other. “There is nothing to worry about. He made me a calming remedy. I've been a little anxious, with Ted's pressure, then Claudette, the vandalism, the accusations. But I'm fine. Bill and I . . .” She paused, blushing, unsure how to tell a grown daughter about a new relationship.

When Sparky the Border collie died, my parents jokingly asked who would tell them what to do. I felt a bit like that now. But no worries—Fresca would always be part of the Merc.

I touched her hand. “I'm glad, Mom. I like him. Especially if it means you won't be leaving town.” My father lived on in all of us. Nothing would change that. “Be happy.”

The front door chimed and a gaggle of customers entered. “Back to business,” I said. “Now that I know we still have a business.”

“There have been Murphys here since this town began, and you and I will not be the last. Besides,” she said with a laugh, “I can't sell. My buyer's on the lam.”

Just before noon, Fresca, Tracy, and I stood at the front counter, making plans for the week. Old Ned came in, aged a decade in two days.

“Girlie,” he said to me, “I am so ashamed. I knew Ted was greedy and irresponsible. Maybe if his mother had lived . . .” He shook his head. “But I never imagined anything like this. Can you ever forgive me?”

For all his gruffness, I realized now that Ned had coddled his son. Would he have come up with the money for Ted's expansion scheme, as Ted had counted on, despite his protests to Fresca and me? No way to ever know.

“Don't blame yourself, Ned,” Fresca said. “Our children have grown up. They make their own decisions.”

“Nothing to forgive,” I said.

He shook his head. “I raised a killer. Whether it was pre—prima—what's the word?”

“Premeditated.”

“Premedicated or not don't matter. Nothing can bring Claudette back, but if I can make up for what he did to you girls, you just tell me.”

“Ned, that's sweet,” Fresca said, “but there's no need—”

“I have an idea. Lend us a couple of your employees for the afternoon. We've got a basement to clean out.” And neither Tracy nor I were in any rush to go back down there.

Maybe the boys could find her lost earring.

“You got it, by jingo.”

Right then, Kim Caldwell arrived, natty in a navy blazer and matching slacks with a silky red T-shirt. “Good to see you, Ned. I have some news. Highway Patrol stopped Ted outside Deer Lodge.” My eyes widened at the irony of being arrested outside the town that housed the men's state prison. “A tricked-out Harley and an inexperienced rider aren't a great getaway combo. He'll be arraigned this afternoon, and sent back here.”

My mother clasped a hand to her chest. Ned paled, but his expression remained stern.

Angelo would be charged with attempted deliberate homicide for the poisoning. The prosecutor was investigating possible charges for presenting an altered prescription and whether he'd violated any laws by using a false name. I hoped his sentence included a psychiatric evaluation and therapy. And maybe community service, teaching basic cooking skills in a shelter or halfway house.

“Ian and the window?” I asked.

“No charges, if you agree.”

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.”

·····

A
PPETIZERS

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.

S
ERVES
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

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.

·····

S
ALADS AND
V
EGETABLES

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.)

·····

T
HE
P
ASTA
C
OURSE

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.

M
AKES
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.

M
AKES
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 minutes. 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.

M
AKES
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.

·····

D
ESSERT

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.