Killer Mousse
Page 27
My fingers closed around the top of Liddy’s carved pumpkin. I heaved it at Faye.
The big orange vegetable—Liddy’s elephant in the room—smashed against the side of Faye’s head and splattered, but the force of the blow sent her reeling over onto her side, against the stove. The bat flew out of her hand.
I jumped at Faye, grabbed her by one wrist and twisted it up behind her back until she screamed in agony. I was bigger and stronger than Faye and managed to pull her by the twisted arm until I’d dragged her close enough to the cell phone—
John O’Hara and four uniformed officers in Kevlar vests crashed through my back door.
My cell phone call had gone through, and John had heard enough of what was going on to send him racing here, with his posse. It wasn’t exactly a race to the rescue, because I’d managed to save myself, but I was glad that I’d kept his number on my speed dial.
I warned John and his men, “Don’t slip on the pumpkin pieces.” My kitchen floor was going to need a good mopping. Strange, the silly things you think about when you’ve just escaped death.
Two of the police officers hoisted Stan off the floor, and another handcuffed Faye. I heard somebody reading our modern Bonnie and Clyde their rights.
“What’s going to happen to those two,” I asked John.
“Jail, right now. When they’re arraigned, it’s a pretty sure thing the DA’s going to ask for remand.”
“You mean that they be held without bail until their trial. Do you think the judge will agree?”
John nodded. “With two murders and one attempted to their credit, I can’t see a sane judge giving them a chance to flee. But I wouldn’t be surprised if some expensive lawyer tries to get Faye off on an insanity plea.”
“I’m remembering something Mickey Jordan told me. He knew Faye when she was a troubled child. He said that with a mother like Mimi she never really had a chance.”
“A lot of people have bad childhoods and they don’t commit murder. I’m sympathetic to their victims,” John said grimly. After a moment, he added, “Hall is at North Hollywood Station waiting for us. Are you up to coming?”
I thought of kindly Lulu, stabbed to death, and Tuffy, having convulsions and almost dead from poison.
“You couldn’t keep me away,” I said. “But first I have to find Emma. I think Stan stepped on her. Her cry saved my life.”
I found Emma under my bed. She came out when I coaxed her. By gently exploring her body, I discovered that her right front paw was tender. That must have been where Stan Evans stepped on her.
Carefully, I examined the paw. She was sore, but no permanent damage had been done.
NDM arrived at North Hollywood Station a few minutes after we got there with Stan Evans and Faye Bond. He hadn’t known about the drama at my house; he was bringing George Hopkins back from Las Vegas to give Detective Hall a statement.
George had come with NDM willingly, to clear himself.
He told us that it was true; he had sold Lulu’s jewelry. But he produced a piece of paper in Lulu’s handwriting that gave him the right to sell the jewelry. The money from the sale was to be a loan to George, for three years, at 10 percent interest per annum; the paper had been notarized.
George had taken the money he’d received for the diamonds and gone to Las Vegas to try to win enough money to pay off his gambling debts. Instead, he’d lost it all.
43
NDM and I finally had our dinner date. It was two nights later, after Tuffy had recovered and come home, and after NDM’s front-page story in the Chronicle about the murders had been picked up by the wire services and reprinted all over the country.
He called for me at my home, in his Maserati, which still had the dent in its hood, and we drove down the coast to a lovely restaurant that looked out over the ocean.
Along the way, I told him about Eileen’s plan to turn me into the Famous Amos of fudge, and that the mysterious investor she’d approached was Mickey Jordan. Her pitch to him was that because I appeared on his network, commercial fudge with my name on it was a natural fit in his business empire. He agreed to give her concept a try and was about to test-market it with the thirty boxes of fudge I’d made.
“If this thing fails,” he’d told Eileen, “I’ll just give everybody in my companies fudge for Thanksgiving.”
During a very good meal of fresh grilled fish and warm spinach salad, NDM and I talked about books and entertainment and politics. In fiction, we both liked to read the classics and mystery novels, and in nonfiction, our favorites were biographies and history. We both like a wide range of entertainment, except anything involving cruelty to animals. In sports, he liked football and I liked basketball, but we both liked baseball.
Things were going well until we came to politics. His opinions, so opposite to mine, made me furious.
I said, “I don’t understand how you can possibly believe that!”
He said, “For a smart woman, I don’t know how you can take that position!”
Just as on the subject of guns, we agreed to disagree, but it didn’t look as though either of us was going to change our views.
After dinner, as we drove along the ocean, NDM said, “Let’s forget the fight. I’d like to hold you in my arms tonight.”
“That’s the first one of your ideas that appeals to me,” I said.
“Your place or mine?”
“Mine is closer. And I have pets to care for.”
As soon as we returned from walking Tuffy, NDM kissed me. We wanted each other so badly that we barely made it into the bedroom.
Afterward, relaxing in each other’s arms, NDM asked, “I’ve noticed that you never call me by my name. Why not?”
I lifted my head and looked at him. “Because Nicholas D’Martino is a mouthful.”
He smiled at me in such a knowing way that it made me blush.
“What do you want me to call you?” I asked.
“Nicholas. Not Nick, unless you’re mad at me.”
I closed my eyes and rested my cheek against his bare chest. As angry as he made me when we discussed politics, I doubted that it would be very long before I called him “Nick.”
Recipes
Della’s
Killer Mousse
7 ounces semisweet chocolate, plus 1 ounce grated
1 ounce unsweetened chocolate
4 tablespoons sugar
4 tablespoons milk
4 eggs, separated
1 pint whipping cream
1 teaspoon vanilla
Melt the 7 ounces semisweet and 1 ounce unsweetened chocolate in the top of a double boiler. Add sugar and milk to egg yolks and mix. Add egg mixture to melted chocolate. (Put a little warm chocolate into egg mixture first, to warm the egg mixture, then add remaining melted chocolate.) Pour into large bowl to cool.
Beat egg whites until stiff. Fold into chocolate. Beat cream until stiff. Fold into chocolate. Add vanilla and half of the grated chocolate. Refrigerate for at least two hours. (If it’s more convenient, you can make it in the morning.)
Top with the rest of the grated chocolate and serve. (You can also top with a dollop of whipped cream, but I think that’s overkill!)
NOTE: I wanted to make the most delicious chocolate mousse I’d ever tasted. It took five or six experiments with ingredients, but I finally came up with this version. It’s not quite as good as sex, but if you aren’t in love, this dish could make you forget about it for a while.
Hilda Ashley’s
Easy Cranberry Chicken
1 can of whole-berry cranberry sauce (16 ounces)
1 envelope of onion soup mix
¾ cup Russian dressing
6 chicken pieces (breasts and thighs)
Preheat oven to 350 degrees.
Mix cranberry sauce, onion soup mix, and Russian dressing together. Dip chicken pieces into mixture. Place chicken pieces on a foil-lined cookie sheet. If any mix is left, pour over chicken pieces.
Bake chicken for 1–11⁄2 hou
rs. During last half hour, cover loosely with foil to avoid over-browning.
NOTE: If you prefer to use skinless and boneless chicken breasts, reduce baking time to 55–60 minutes, depending on your oven. Chicken with skin and bones will take longer to bake until done.
Della’s
“Gangster Chicken” Cacciatore
4 tablespoons extra virgin olive oil
3 garlic cloves, chopped
1 large onion, peeled and chopped
2 large green bell peppers, seeded and cut into silver dollar–size chunks
1 jar of marinara sauce (4 pounds)
1 can whole tomatoes (28 ounces)
1 teaspoon dried basil
1 teaspoon dried oregano
2 teaspoons granulated sugar
1 package sliced mushrooms (1½ –2 cups)
Salt and pepper
1 can stewed tomatoes (14.5–15 ounces)
12 chicken breasts and thighs, raw (with or without skins)
Put 2 tablespoons extra virgin olive oil into a big Dutch oven. Heat gently—don’t let the oil get “smoking hot.” Add garlic and onion. Cook for a few minutes, until onion is transparent. (Be careful not to burn the garlic.) Add bell peppers and cook, while stirring, for a few more minutes. Add marinara sauce, whole tomatoes, basil, oregano, sugar, and mushrooms. Stir to incorporate. Salt and pepper to taste. Simmer over medium heat while you prepare the chicken pieces. If the sauce seems a little too think, add stewed tomatoes or the equivalent amount of marinara sauce.
Heat 2 tablespoons of extra virgin olive oil in a heavy skillet and cook the chicken pieces until they are just slightly browned on both sides. Do not overcook. Drain chicken for 1 or 2 minutes on paper towels to get rid of any extra oil. I like to use only skinless and boneless half breasts that I cut into halves again. (If you use chicken pieces with the skin on, remove the skins after baking but just before serving the cacciatore.)
Put the chicken pieces into the cacciatore sauce and turn off the heat. Cover and let stand on the stove while you preheat the oven to 350 degrees. When the oven has reached 350 degrees, uncover the cacciatore and bake it for 45 minutes. Remove from heat. Here’s the secret for the most tender, juiciest chicken pieces: Let the cacciatore rest (covered) for a couple of hours; then bake it again for another 40–45 minutes. Serve after this second baking.
This batch of cacciatore serves 8 (or 2 people can eat well for 4 days).
NOTE: When all the chicken has been consumed, if there’s any sauce left, save it to serve over scrambled eggs. If you’re not going to use the sauce the next day, freeze it until needed.
Lulu’s
Lasagna
3 hot Italian sausages (approximately 1 pound)
3 sweet Italian sausages (approximately 1 pound)
1 pound fresh mushrooms
1 tablespoon butter
6–7 tablespoons extra virgin olive oil
4 garlic cloves, minced
1 pound lean ground beef
Dried rosemary
¾ cup dry white wine (good enough quality to drink)
1 can peeled whole tomatoes (28 ounces), chopped
1 can peeled and chopped tomatoes (15 ounces) or 1 can diced tomatoes (15 ounces)
1 can tomato paste (6 ounces)
1 jar pasta sauce (28 ounces)
½ teaspoon dried oregano
½ teaspoon dried basil
1 tablespoon granulated sugar
Salt and fresh-ground pepper
1 pound lasagna noodles
1½ pounds ricotta cheese (regular or part-skim)
1 pound mozzarella cheese, thinly sliced
¾ cup Parmesan cheese, freshly grated or shaved
Parboil sausages, then remove casing and crumble. Set aside. Sauté mushrooms in butter and 2 tablespoons extra virgin olive oil for approximately 10 minutes over medium flame. Set aside for later.
In a heavy-bottom pot or Dutch oven, sauté garlic in 4–5 tablespoons extra virgin olive oil until garlic is lightly tan. (Be careful not to burn the garlic.) Add sausage meat, ground beef, and a generous pinch of rosemary. When browned, add wine and simmer for about 10 minutes. Add tomatoes, tomato paste, pasta sauce, oregano, basil, and sugar. Sprinkle salt and fresh-ground pepper to taste. Bring to boil. Stir occasionally for about 5 minutes, then lower flame and simmer (stirring occasionally) for 1 hour. Turn off flame and let stand in covered pot while you prepare the pasta.
Cook pasta noodles according to package directions. Add a drop of oil to the pasta water to keep pasta from sticking together. Cook until al dente. Don’t overcook and let it get too soft.
Preheat oven to 400 degrees. Get ready to use ricotta, mozzarella, and Parmesan cheese. Prepare a rectangular baking dish by ladling a little of the sauce (a couple of big spoonfuls) into the bottom of the dish to keep the bottom layer of pasta from sticking. Over the sauce, spread a layer of pasta, another layer of sauce with the sausage and ground beef, some mushrooms, a layer of ricotta, and a layer of mozzarella slices. Sprinkle Parmesan over this and repeat the layering process until you’ve used almost all the ingredients; save a little of the sauce and ricotta. To finish, top lasagna with spoonfuls of sauce and dot with ricotta. Bake for 25–30 minutes.
NOTE: Whatever is left over keeps well under plastic wrap and in a glass or ceramic backing dish. It can be reheated in the microwave until you’re tired of it.
Barbara Rush’s
Chili
When I heard from one of the students at my cooking school that movie and TV star Barbara Rush was a very good cook, I invited her to be a guest speaker. She’s as generous with her recipes as she is beautiful. Here’s her special chili.
4 pounds ground beef (good grade)
4 onions
Several cloves garlic, minced or 1 teaspoon garlic powder
1 can whole tomatoes (15 ounces), sliced
1 can tomato paste (12 ounces)
1 can tomato sauce (15 ounces each), an additional can is optional
1 small can tomato sauce with tomato bits
3–4 tablespoons 4-Alarm Chili Powder without red peppers or regular chili powder
1 package Texas chili preparation spice with masa flour, optional
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon tarragon
1 teaspoon sweet basil
1 teaspoon rosemary
5 teaspoons Worcestershire sauce
4 cans kidney beans (27 ounces each)
1 small can Hunt’s chili beans
Vegetable oil
Brown the beef with the onions and garlic. Add tomatoes, tomato paste, tomato sauce, and tomato sauce with tomato bits. Add additional pasta sauce until mixture reaches your desired consistency.
In a bowl, mix 3 or 4 tablespoons of 4-Alarm Chili Powder with a little water to make a paste before adding to chili. (If you can’t get 4-Alarm, use regular chili powder.) Start with 3 tablespoons, and taste as you go along. Add another tablespoon if you want it a bit stronger.
NOTE: You can optionally use a Texas chili preparation spice, which comes with masa flour. If you decide to use it, also mix 1⁄4 cup masa flour with a little water. Add this paste to the chili. Taste as you go along.
To chili, add thyme, oregano, tarragon, basil, rosemary, Worcestershire sauce, kidney beans, and Hunt’s chili beans.
NOTE: If you prefer to use garlic powder instead of minced cloves, then sprinkle the powder into chili after you’ve put in all the beans. Taste as you do this to get the right amount. You may want a little more. Or not.
Cook the chili over a medium-low to medium flame for approximately 1 hour. (Barbara says, “You can cook it for days if you just keep adding liquid so it doesn’t get too thick.”)
Have available for your guests: bowls of finely chopped onions, shredded cheddar cheese, and sour cream, so they can add spoonfuls of these to their chili if they wish. Also, have a bottle of Tabasco sauce on the table in case anyone wants the chili hotter.