course dinner, with the emphasis on the identification of the wines accompanying each course.
Only the real Lord Peter is able to correctly name all of them. I like the breakfasts best and entertain fantasies of Bunter appearing at the door of my bedchamber, tray laden with tea, kippers, coddled eggs, and a rack of toast.
Meanwhile, across the Channel, Madame Maigret is taking excellent care of her husband, preparing traditional French dishes that Simenon writes about in mouthwatering detail. It is no wonder Maigret tries to get home for lunch so often. I would, too, if someone was whipping up
On our own shores, we have Nero Wolfe, whose attention to food is as obsessive as his devotion to his orchids. He and Fritz Brenner, his chef, range over a number of cuisines in the pursuit of their art. Fritz is so gifted that he even makes milk toast “superbly.” Why on earth would Archie ever look for his own apartment? Would you?
It would be simple to say that each author uses food as a way of characterizing each sleuth, a way of extending our knowledge of the kinds of people they are, and leave it at that. An idiosyncrasy perhaps? But it’s more.
We get hungry when we read these books, and I’m sure the authors did, too, as they wrote. How could it be otherwise, given the emphasis they place on the joys of the table? Food is important. It makes a statement on its own. Whodunit is irrevocably joined to whoateit.
Faith doesn’t have a cook, nor do I. If we want something tasty, we have to make it ourselves—something, fortunately, both of us like to do. We hope you will enjoy these recipes, and when you’re ready to sit down to the fruits of your labor, prop a good mystery up in front of your plate!
EXCERPTS FROM
BY Faith Sibley Fairchild
A WORK IN PROGRESS
FAITH’S YANKEE POT ROAST
Preheat the oven to 350° F.
Brown the meat in the oil on all sides in a large casserole with a lid or in a Dutch oven.
Peel the carrots and potatoes. Cut the potatoes and onions into quarters and the carrots into twoinch pieces. Mince the garlic. Layer the vegetables around the browned meat and add the thyme, salt, and pepper.
Pour the beer into the casserole and bring it to a boil, uncovered, on the top of the stove. After it boils, turn the heat off and cover the casserole. Place it in the oven and cook for one hour. Remove and let cool.
Refrigerate overnight.
This tastes best when made a day ahead. Skim the fat from the top, cover, and reheat in the oven. Remove the meat, slice it, and arrange with the vegetables on a warm platter. Sprinkle with finely chopped parsley. Heat the juices on the top of the stove. You may want to add some flour to thicken. Adjust the seasonings and serve the gravy separately.
ALEFORD BAKED BEANS
Soak the beans overnight and drain. Add a pinch of salt and enough water to reach two inches above the beans. Bring to a boil and simmer for an hour. Drain and reserve the liquid. The beans should be barely tender.
Preheat the oven to 400° F.
Scald the salt pork by letting it sit in boiling water for ten minutes. Cut two thin slices and place one in the bottom of your bean pot or casserole. Cut the other into small pieces and set aside. Score the rind of the remaining piece with a sharp knife and set aside also.
Mix the mustard, molasses, brown sugar, salt, and pepper with the boiling water. It’s easiest to do this in a large glass measuring pitcher.
Layer the beans in the pot with the pieces of salt pork and the mustard/molasses/sugar mixture, burying the onion in the middle. Place the large piece of salt pork on the top, rind up, and pour the remaining liquid mixture over it. If there is not enough liquid to cover the beans, use some of the water you reserved when you drained the beans. Be careful not to use too much liquid. You can always add more as the beans bake.
Put the lid on the pot, or cover on the casserole, and bake the beans at 400° F. for thirty minutes. Turn the temperature down to 200° F. and bake for six to eight hours, checking to see that the beans do not become too dry. Uncover the container during the last hour of cooking.
Baked beans were the Puritans’ answer to the Crock
Pot and provided them with a tasty meal during the Sabbath. The pot would be placed in the fireplace on Saturday morning, or handed over to the baker, who would call for it and place it in the community oven, usually in a nearby tavern. After cooking all day, the beans were ready for Saturday supper and Sunday breakfast. Traditionally, Bostonians eat their beans with brown bread, but Faith has served them straight from the pot with everything from focaccia to corn bread. Beantown’s pot is earthenware with a narrow throat, but this recipe tastes fine cooked in any deep casserole with a cover, such as a Dutch oven.
This makes a great many beans. For the next meal, add barbecue sauce, drop a poached egg on top, or give some to your neighbors.
