A science teacher at Central High School hung himself in the classroom. Rick Podowski and the Hefty Trio suspect foul play and they are investigating. It seems that the teacher had come to San Jose under some unusual circumstances, and Rick just returned from Las Vegas where he visited the man’s old school and interviewed his colleagues and his old girlfriend. They are now meeting to analyze what Rick had learned.
Chapter 15
The bowl on Leti's kitchen table was heaped with spring lettuce, together with rich red tomatoes that had been quartered, walnut pieces, green onions with the whole dish united by a balsamic and olive oil dressing. Erin had brought a ten-inch piecrust filled with an egg custard. Bacon and leek pieces were scattered over the browned top. Teresa had purchased some curried butternut squash soup from the local supermarket, and the smell of cinnamon and nutmeg filled the kitchen. As for Rick, he brought Chocolate Profiteroles from the world famous JJ's Boulangerie in the Paris Casino and a bottle of Clos La Chance Pinot Noir.
“This Syrah is one of their best,” Rick said as he opened the bottle and poured everyone a glass. “The Hummingbird is the symbol of their winery. This wine has meaty, bacon and leather aromas. Cherry and raspberry are the main tastes as well as a hint of vanilla. Raspberries are the dominant fruit flavor in the palate. I love it.”
“I can't taste the raspberries and I can’t smell any of those things,” Teresa began, “but it is delicious. This quiche is excellent, too. Where did you get the recipe?”
“It’s an Irish pie,” Erin told her, beaming. “I found it in a cookbook when I was in County Claire two years ago. The best part is that the saltiness of the bacon contrasts with the mellow flavors of the eggs and the leeks. I guess I've never made it for you guys.”
It was the sort of meal they had enjoyed so many times together, all too often in the midst of a murder investigation.
“This Syrah is one of their best,” Rick said as he opened the bottle and poured everyone a glass. “The Hummingbird is the symbol of their winery. This wine has meaty, bacon and leather aromas. Cherry and raspberry are the main tastes as well as a hint of vanilla. Raspberries are the dominant fruit flavor in the palate. I love it.”
“I can't taste the raspberries and I can’t smell any of those things,” Teresa began, “but it is delicious. This quiche is excellent, too. Where did you get the recipe?”
“It’s an Irish pie,” Erin told her, beaming. “I found it in a cookbook when I was in County Claire two years ago. The best part is that the saltiness of the bacon contrasts with the mellow flavors of the eggs and the leeks. I guess I've never made it for you guys.”
It was the sort of meal they had enjoyed so many times together, all too often in the midst of a murder investigation.
About the winery
I drove up the road to the winery on a beautiful spring morning. When I got out of my car, I could feel the stillness and then I heard a few birds. The winery is incredibly beautiful, and it is used as the backdrop for many weddings.
Clos La Chance Winery takes its name from the small fenced-in area encompassing a vineyard (Clos) and from the maiden name of the co-owner Brenda Murphy. The Murphy’s chose the hummingbird as the winery’s symbol not only because of the bird's aesthetic beauty, but also because of its ability to keep other birds away from the grapes.
In 1987, co-owners Bill and Brenda Murphy decided to plant a few rows of Chardonnay in their Saratoga backyard, not only for landscaping purposes but to realize their dreams of being vintners. A few years later, the wines produced from this small backyard vineyard were good enough to sell to the public, at which point Clos La Chance was formed into a full-fledged winery. The first commercially released wines were from the 1992 vintage.
In January 2009 Clos LaChance Winery was named a Certified California Sustainable Winegrower. All water used to process wines at Clos LaChance’s production facilities is recycled to several on-site reclamation ponds. The vineyard team uses weather stations and soil analyzers in the estate vineyard that monitor the soils at any given time. Also, the winery uses a variety of cover crops, including legumes, barley, and clover to protect and enhance the productivity of the soil and keep them healthy.
Clos La Chance Winery produces about 65,000 cases of quality and affordable wines from 150 acres of Estate Vineyards. They specialize in Pinot Noir, Chardonnay, Semillon, Syrah, Zinfandel, Merlot Cabernet Franc, Cabernet Sauvignon, Grenache, Meritage, and several Rhone style blends.
Clos La Chance Winery takes its name from the small fenced-in area encompassing a vineyard (Clos) and from the maiden name of the co-owner Brenda Murphy. The Murphy’s chose the hummingbird as the winery’s symbol not only because of the bird's aesthetic beauty, but also because of its ability to keep other birds away from the grapes.
In 1987, co-owners Bill and Brenda Murphy decided to plant a few rows of Chardonnay in their Saratoga backyard, not only for landscaping purposes but to realize their dreams of being vintners. A few years later, the wines produced from this small backyard vineyard were good enough to sell to the public, at which point Clos La Chance was formed into a full-fledged winery. The first commercially released wines were from the 1992 vintage.
In January 2009 Clos LaChance Winery was named a Certified California Sustainable Winegrower. All water used to process wines at Clos LaChance’s production facilities is recycled to several on-site reclamation ponds. The vineyard team uses weather stations and soil analyzers in the estate vineyard that monitor the soils at any given time. Also, the winery uses a variety of cover crops, including legumes, barley, and clover to protect and enhance the productivity of the soil and keep them healthy.
Clos La Chance Winery produces about 65,000 cases of quality and affordable wines from 150 acres of Estate Vineyards. They specialize in Pinot Noir, Chardonnay, Semillon, Syrah, Zinfandel, Merlot Cabernet Franc, Cabernet Sauvignon, Grenache, Meritage, and several Rhone style blends.
Erin’s Egg, Bacon, and Leek Pie with
Clos LaChance Syrah
Erin
loves to visit Ireland and on one of her trips to County Clare, she found this
wonderful
recipe. Cut into six pie wedges, this dish is perfect for parties and informal gatherings. I like to take
this dish to parties and it’s just easier to make two pies since most of the time the frozen pie crusts
come two to a package.
6 Servings
1 refrigerated piecrust (half of 15-ounce package), room temperature
1 teaspoon all-purpose flour
2 tablespoons (1/4 stick) butter
2 cups chopped leeks (white and pale green parts only)
1/4 cup chopped fresh parsley
6 slices bacon, cut into 1/2-inch pieces
3 large eggs
2/3 cup whipping cream
1/3 cup milk
1/4 teaspoon salt and pepper
1/8 teaspoon ground nutmeg
Procedure needs to be followed at all times. The first step is to open the wine bottle and pour
a glass. Now, you are ready to begin
Preheat oven to 425F. Pierce crust bottom all over with fork. Bake until pale golden, about
10 minutes. Set aside. Reduce oven temperature to 400°F.
Melt 2 tablespoons butter in heavy, medium skillet over medium heat. Add leeks and parsley;
sauté until beginning to soften, about 3 minutes. Spoon mixture into crust. Cook bacon in same
skillet until crisp. Using slotted spoon, transfer bacon to paper towels and drain. Sprinkle bacon
over leeks.
Beat eggs, cream, milk, salt, pepper, and nutmeg in small bowl to blend; pour into crust. Bake
pie until filling is set in center, about 25 minutes.
recipe. Cut into six pie wedges, this dish is perfect for parties and informal gatherings. I like to take
this dish to parties and it’s just easier to make two pies since most of the time the frozen pie crusts
come two to a package.
6 Servings
1 refrigerated piecrust (half of 15-ounce package), room temperature
1 teaspoon all-purpose flour
2 tablespoons (1/4 stick) butter
2 cups chopped leeks (white and pale green parts only)
1/4 cup chopped fresh parsley
6 slices bacon, cut into 1/2-inch pieces
3 large eggs
2/3 cup whipping cream
1/3 cup milk
1/4 teaspoon salt and pepper
1/8 teaspoon ground nutmeg
Procedure needs to be followed at all times. The first step is to open the wine bottle and pour
a glass. Now, you are ready to begin
Preheat oven to 425F. Pierce crust bottom all over with fork. Bake until pale golden, about
10 minutes. Set aside. Reduce oven temperature to 400°F.
Melt 2 tablespoons butter in heavy, medium skillet over medium heat. Add leeks and parsley;
sauté until beginning to soften, about 3 minutes. Spoon mixture into crust. Cook bacon in same
skillet until crisp. Using slotted spoon, transfer bacon to paper towels and drain. Sprinkle bacon
over leeks.
Beat eggs, cream, milk, salt, pepper, and nutmeg in small bowl to blend; pour into crust. Bake
pie until filling is set in center, about 25 minutes.
