The In Death Cookbook, page 1
THE IN DEATH COOKBOOK
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Table of Contents
About the Authors
Copyright Page
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For Susan Finesman, my agent and friend, who has been a guiding light and calming influence for over ten years. I couldn’t have done it without you.
FOREWORD
When I started writing the In Death series in 1994, I had fun creating all manner of futuristic time-saving devices. Since then, many of those fictional devices are now staples of daily real life. For example, what I imagined as portable personal computers (PPCs) in the In Death world became the smartphone in every pocket. It’s been very entertaining watching the world catch up!
However, the AutoChef, the mysterious and marvelous contraption in nearly every home and office, remains bound to the In Death series pages. The AutoChef offers food options for all moments of the day, from breakfast to dinner. Characters can relabel menu items to hide unhealthy snacks from the prying eyes of the self-righteous healthy food police! And though he’s often the bane of her existence, Summerset—Roarke’s majordomo and father figure—makes certain the AutoChefs at home are filled with fresh food. Especially Eve’s favorite, spaghetti and meatballs.
Since an AutoChef hasn’t magically appeared in my own kitchen, I cook. Workweek toss-something-together meals, holiday meals, family dinners, weekend baking. No one would label me a fancy chef, but I’m a pretty good cook. And I consider the preparing and serving of good food a form of love.
My characters often gather over meals, as friends, as family, as lovers or potential lovers. The sharing of food invites conversation, mutual enjoyment, and a time to sit together. It can and should be a sensory experience. The scents, the textures, the mix of colors and shapes, and, of course, the tastes.
Food’s been an essential part of the In Death series since Eve reluctantly shared her first meal with Roarke (who wooed her with real coffee and real beef). Whether it’s an early start of a relationship, Eve fighting with Vending, crime reporter Nadine Furst smoothing her way into Homicide with brownies, Roarke sneaking some spinach into a breakfast omelet, or that essential, never-turned-down slice of pizza, food finds its way onto the pages, and has a purpose there.
Eve and Roarke usually start their day together over breakfast. Making sure his dedicated murder-cop wife eats a good meal is Roarke’s way to show love—and it ensures she has the energy to push through a case. Then there’s Galahad, the faithful cat, always looking for a strip of unguarded breakfast bacon.
Roarke’s taught Peabody by example, as she often prods Eve to eat, even if it’s just a glide-cart soy dog when she loses herself in the depths of a case.
In my own life—even during the hectic days of feeding growing boys after a full day of work—cooking provides a time and a space to be together. My boys often did homework at the kitchen counter while I made dinner, so I got a sense of their day, could help with the homework (though I bowed out once they got to math that involved more than adding and subtracting). Often, as any parent knows, those school-day dinners can be rushed and harried. But they’re still a part of providing and sharing.
And much is revealed in those times of prep and serving.
I can still wish for an AutoChef, but until technology grants that wish, please enjoy these fun, adventurous, comforting, fancy, and basic recipes—inspired by the In Death series and its characters.
I hope you find pleasure in the preparation and sharing of these dishes with friends, family, and lovers.
—J. D. Robb
INTRODUCTION
Now and then I’m asked how I go about choosing a book series upon which to base a cookbook. First and foremost, I have to love the story. They need to be books I enjoy reading more than once, full of characters with whom I connect. And not only me. The author has to have a large, passionate base of fans, some of whom will want a cookbook to better connect with their favorite series and fictional characters.
A large fandom usually means the author has written at least several books from which I can draw inspiration. Nora Roberts definitely fits that bill. She has published more than 250 novels since her debut in 1981, and her In Death series, credited to her pen name, J. D. Robb, has sixty-one novels and eleven novellas since Naked in Death was published in 1995. That’s a total of seventy-two stories about Lieutenant Eve Dallas and Roarke. If you need a fictional world to get lost in, visits to the future with those two are as entertaining as they come.
Thirdly, no surprise here, the author in question must write a lot of food into their stories. Food’s importance in real, and fictional, life goes well beyond stamina and nutrition. Family decisions are made around the dinner table, girlfriends share a tub of ice cream while processing the latest breakup, and the business lunch is a long-standing ritual to break the ice at the beginning of a deal and to tie up loose ends at the conclusion.
The last and most important consideration is if the author is interested in having a cookbook inspired by their work. I’m very grateful to Nora for her positive response and encouragement after seeing my proposal.
To write the proposal, and to give Nora a good idea of what a cookbook based on the In Death series would look like, I had read the first twenty novels again. With Nora’s enthusiastic yes, I happily continued my reread, highlighting every excerpt that included mention of food on my electronic reader. Once I had finished the series, I entered every one of those food mentions into a spreadsheet and started organizing them into cookbook chapters to see how they fit together.
It would be an odd J. D. Robb story if Eve didn’t eat Spaghetti and Meatballs (here)at least once in its pages. That’s a lot of excerpts to choose from, and one of my favorite things about building the table of contents for a fictional cookbook. I go back to the books yet again, reading the food excerpts to pick the best one for each recipe, doing my best to balance a bunch of factors that would bore everyone if I explained them here so you’ll just have to trust me, I love it. It’s very much like putting a big jigsaw puzzle together, if you like that kind of thing.
Along the way, I revisited Summerset in Roarke’s kitchen, the AutoChefs in the master bedroom, Eve’s home office, and her closet of a workspace at Cop Central. There were Soy Burgers (here) from glida grills, Polumbi’s Pepperoni Pizza (here), Jacko’s Cinnamon Swirls (here), and of course, bags and bags of Feeney’s Candied Nuts (here).
Some of my favorites among the quieter dishes, the ones you may not have noticed while reading along, include Tacos on the Dark Side (here), Pistachio-Crusted Asparagus (here), and Flourless Fudge Brownies for Morris (here).
If only we all had an AutoChef! To be honest, I don’t even own a microwave anymore. But I made the majority of these recipes less involved and time-consuming than my previous cookbooks, because let’s face it, Eve herself has no interest in cooking, and many of us have less time in the kitchen than ever before, even those of us who love to cook.
There are a few ingredients that may be new to some of you, but you will find them in specialty shops or online with relative ease; and in most cases, I’ve used them in more than one recipe so that you’re not buying something to use it only once. These include black soybeans, chickpea flour, orange blossom water, capers, and coconut milk.
My number one instruction for anyone using a cookbook for the first time is to read the recipe through to the end at least once, but preferably twice, before starting to cook.
I’ve been both a reader and a cook for as long as any of my family can remember. My mom read to me as a baby, and my dad and I cooked breakfast together every Sunday from the time I could stand beside him on the stool at the counter. I consider writing fictional cookbooks to be my calling, and it has been my absolute joy and pleasure to create this cookbook for Nora Roberts, J. D. Robb, and all their fans.
Welcome to The In Death Cookbook.
—Theresa Carle-Sanders
BREAKFAST
Trina’s Banana-Almond Smoothie
Charles Monroe’s Omelet
Bacon and Spinach Frittatas
Hash Brown Cake
Overnight Waffles
McNab’s Tattie Scones
Smart Girls’ Savory French Toast Sandwiches
Blueberry Danish
Jacko’s Cinnamon Swirls
Crunchy Caramelly Stuff
Trina’s Banana-Almond Smoothie
“Then I took my break, went into the bar for a smoothie. Maybe a fizzy. No, it was a smoothie.”
“Trina, I don’t care what you had to drink.”
“I’m getting the picture.” Her eyes flashed open. “You want the picture, I need to get it first. So it was a smoothie. A banana-almond smoothie. We make killers. And he comes up, real polite. ‘Excuse me, Miss,’ like that. He noticed I was in charge, and since he’d had to wait awhile he’d noticed, too, how skilled I was.”
—Creation in Death
This vegan, vitamin-packed combo of banana and almond is a killer way to start the day.
Makes 1 smoothie
1 banana, cut into chunks
1 cup almond milk
2 or 3 ice cubes
1 tablespoon almond butter
1 teaspoon maple syrup
⅛ teaspoon almond extract (see Note)
In a blender, combine the banana, almond milk, ice cubes, almond butter, maple syrup, and almond extract. Puree until smooth, about 1 minute.
Pour into a glass and serve.
NOTE
Almond extract is also used in Mini Apple-Custard Pies (here) and Almond Pastry Cream (here).
Charles Monroe’s Omelet
“We’re having breakfast. Charles is cooking—really cooking. His omelets are incredible. So you’ll eat with us while you talk to Charles.”
Louise walked her back to the kitchen as she spoke. Charles stood over the stove, shaking a skillet back and forth. “Just in time,” he said. “Have a seat.”
“Is your AutoChef broken?”
“I like to cook when there’s time and a reason.”
—Indulgence in Death
This traditional French omelet is a deliciously simple and protein-rich way to start the day. If a friend drops by unannounced, whisk up a couple more eggs and invite them to pull up a seat.
Makes two 2-egg omelets
4 large eggs
½ teaspoon kosher salt
Pinch of freshly ground pepper
4 teaspoons butter
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh tarragon
2 teaspoons chopped fresh chives
Move an oven rack to the middle rung and heat the oven to 150°F. Place two plates in the oven to warm.
In a medium bowl, combine the eggs, salt, and pepper. Using an immersion blender or whisk, beat the eggs until they are well mixed and frothy, about 30 seconds.
Heat a 6-inch nonstick pan over medium heat. Melt 2 teaspoons of the butter, swirling the pan to coat the bottom. When the butter foam subsides, add half of the egg mixture to the pan. Allow it to cook, undisturbed, for about 15 seconds; then, using a heatproof spatula, stir the eggs vigorously to mix well, about 10 seconds.
When the eggs are just set and still moist on the top, 45 to 90 seconds, slide the spatula under the bottom and around the sides of the omelet to release it from the pan. Hold the pan at a 45-degree angle to the stove and, using the spatula, fold the omelet in thirds.
Slide the omelet onto one of the warmed plates and keep it warm in the oven while you make another omelet with the remaining butter and eggs.
To serve, garnish the omelets with the chopped herbs.
NOTE
A French omelet is pale yellow in color, with no browning. If you prefer a browned omelet, cook the omelet until it is the desired color.
Bacon and Spinach Frittatas
He removed the domes on what turned out to be frittatas. Colorful ones, she noted, sure to contain lots of healthy things.
“What’s the deal you’ve got with spinach? Do you own the world’s supply of it?”
He poured her another cup of coffee. “You’re a slender woman who all too often works herself into the ground and neglects eating during her workday. Iron matters. There’s bacon in there as well.”
She swore she saw Galahad’s ears twitch at the word bacon.
Since she shared that affection, she sampled. “Got a little heat on it. Not bad.”
—Random in Death
These delicious muffin-tin frittatas are full of fresh veggies, bacon, cheese, eggs, and Thai red chili for a bit of heat. Serve with toast and fresh orange juice to fuel a day full of kicking ass and taking names.
Makes 2 to 3 servings
Butter, for greasing
2 slices bacon, chopped
¾ cup finely chopped scallions (white and light green parts)
½ to 1 teaspoon minced Thai red chili
5 ounces fresh baby spinach
2 tablespoons julienned fresh basil
1 teaspoon lemon juice
1 ounce Parmigiano-Reggiano cheese, grated
4 large eggs
⅔ cup half-and-half
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
Move an oven rack to the middle rung and heat the oven to 375°F. Brush a 6-cup muffin tin with butter, including the top of the pan.
To a cold pan, add the bacon. Put the pan over medium heat and render the fat from the bacon until crisp, 5 to 7 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate to drain, leaving the fat in the pan.
Add the scallions and chili pepper to the pan and cook until softened, about 2 minutes. Add the spinach, tossing the mixture with tongs, then cover and cook until softened, about 2 minutes. Uncover and stir in the bacon, basil, and lemon juice.
Divide the mixture among the prepared muffin cups, leaving behind any liquid in the pan. Sprinkle half of the Parmigiano-Reggiano evenly among the cups.
In a glass measuring cup, beat together the eggs, half-and-half, salt, and pepper. Pour the egg mixture over the filling in each cup, filling to the top. Sprinkle the remaining Parmigiano-Reggiano evenly on the tops.
Bake until puffed and very lightly browned on top, about 20 minutes. Cool for 5 minutes; then, using a small sharp knife, remove the frittatas from the cups.
Divide the frittatas among the plates and serve.
Hash Brown Cake
When she walked through the white tunnel of the morgue, her boot steps echoed. She heard muted voices behind a set of doors, smelled bad coffee, something fried. Hash brown cake, she decided, which somehow managed to be both disgusting and delicious.
She stepped into Morris’s theater and a chorus of voices singing about … making the match.
“Early and bright,” Morris commented, turning the music down to a murmur.
—Dark in Death
This dressed-up version of a hash brown cake combines the flavors of cacio e pepe (pecorino romano cheese and black pepper), for a rich potato dish that is equally delicious served beside eggs for breakfast or grilled chicken for dinner.
Makes 2 to 3 servings
1¼ pounds russet potatoes, peeled
Kosher salt
1 ounce finely grated pecorino romano cheese, plus more for serving (see Notes)
1 teaspoon freshly ground pepper, plus more for serving
3 tablespoons olive oil
To a large pot, add the whole potatoes, enough cold water to cover by 2 inches, and 1 teaspoon of salt. Bring to a boil over medium-high heat, then turn down the heat and simmer gently until the potatoes are tender on the outside but still firm in the center, about 10 minutes. Drain and transfer the potatoes to a plate. Refrigerate until completely cool, at least 1 hour.
Grate the potatoes on the large holes of a box grater. In a large bowl, combine the grated potatoes, 1 teaspoon of salt, the pecorino romano, and pepper.
In a 7- or 8-inch nonstick frying pan over medium heat, warm 2 tablespoons of the olive oil until shimmering. (See Notes.) Add the potato mixture to the pan and, using a spatula, spread it out into an even layer. Press down firmly on the potatoes to ensure they make good contact with the pan. Cook, occasionally pressing down on the potatoes and running the spatula around the edges and bottom of the pan to prevent sticking, until the bottom is golden brown and crisp, 8 to 10 minutes. Remove from the heat.
Place a large plate upside down over the pan. Flip the pan over to invert the hash brown cake onto the plate. Set the pan back over medium heat, add the remaining 1 tablespoon of oil, and carefully slide the cake back into the pan. Cook until the second side is crisp and golden brown, 6 to 8 minutes. Loosen the hash brown cake with the spatula and slide it onto a serving platter.
To serve, slice into wedges, passing more pecorino romano and pepper at the table.
