The Fury – READ EAT And DRINK

Read, Eat and Drink

Featuring
The Fury by Alex Michaelides

CHAPTER 1 – READ

The Fury is Alex Michaelides’ third novel. His first, The Silent Patient, sold over 6 million copies. The Maidens was also a New York Times Best Seller leaving a high bar for his newest work.

The murder mystery is narrated by Elliott Chase, a playwright and the best friend of a world-famous retired movie star, Lana Farrar. He has a story to tell about murder or love or maybe both.

Elliott, Lana, and several family and friends decide to spend Easter together on a private Greek Island. When a murder takes place, the cast is stuck on the isolated island until morning to figure out whodunit.

The setup takes a while, but the finale is worth it. There are several entertaining reveals and a great twist at the end. Michaelides is true to his heritage and gives us a compelling dark Greek tragedy. I especially like the different ways the title is used throughout the book.

I am a Michaelides fan and was excited to read his latest offering. Any follow-ups to a classic like The Silent Patient are going to be tough, but I give the author credit for trying something different. It is an entertaining read that most will enjoy.

CHAPTER 2 – EAT

Greek Feta Meatballs (Keftedes) and Arugula Salad (Printable Recipe)

Greek cuisine is renowned for its seasonal ingredients with fresh herbs and wonderful spices. Many recipes include lamb, spiced beef, chicken, or seafood paired with roasted potatoes or vegetables.

My heritage includes family in Greece so this was a fun episode of READ for me. As we prepare for a cruise around the Greek Isles later this year, I have been cooking more Greek food. It is becoming a bit of a passion.

In chapter 18, Lana’s husband takes the group by boat from their private island to Mykonos for what turns out to be a tense dinner out. However, the meal sounds amazing. Lana orders squid, meatballs, and sea bass along with dips and salads.

I was tempted to make something with octopus or sea bass, but the small Greek meatballs known as keftedes were calling to me. These are often served with Tzatziki, yogurt flavored with cucumbers, lemon, and herbs, but I am not a fan of cucumbers, so I opted for a red sauce.

Ingredients:

Meatballs

  • ½ lb ground beef
  • ½ lb ground lamb or pork
  • ¼ cup panko bread crumbs
  • 2 Tbsp fresh parsley, roughly chopped
  • 2 Tbsp grated onion (very small)
  • 2 cloves garlic minced
  • zest of one lemon
  • 1 egg
  • 1 tsp oregano
  • ½ tsp ground coriander
  • ½ tsp cumin
  • salt and pepper
  • 2 oz feta cheese

Salad

  • 6 Tbsp olive oil
  • 3 Tbsp lemon juice
  • pinch of oregano
  • pepper
  • 1 package arugula
  • diced tomatoes
  • 2 oz feta cheese

Red Sauce

  • 1/2 onion, diced
  • 2 cloves garlic
  • 1 red pepper, diced
  • 1 can crushed tomatoes
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp sugar
  • Salt and pepper

Serve with

  • soft pita bread

Instructions:
1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
2. In a large saucepan, heat the olive oil over medium heat. Add the onion and red pepper. Saute until soft.
3. Stir in the remaining sauce ingredients and reduce the heat to low. Simmer for about 30 minutes stirring occasionally. I prefer to blend it before serving.
4. While the sauce is cooking, combine all meatball ingredients in a large mixing bowl. Use your hands to mix everything.
5. Roll about 20 equal-sized meatballs and place them on the baking sheet.
6. Bake for about 15 minutes or until they are brown and cooked through. Let rest for about 10 minutes. You can coat the meatballs in the red sauce or dip the meatballs into the red sauce on the plate. I prefer dipping.
7. Mix the salad dressing ingredients and shake thoroughly. Set dressing aside.
8. Place arugula on the plate. Add feta, tomatoes, and the vinaigrette.
9. Add meatballs with sauce and pita bread.
10. Enjoy!!

CHAPTER 3 – DRINK

Xinomavro

Several drinks are featured throughout The Fury such as whiskey, champagne, and martinis but none were right to pair with keftedes. These meatballs are a flavorful dish that requires a drink that can stand up to the rich flavors without overpowering.

Xinomavaro is a bold red wine from Greece which is perfect. Its earthiness and spiciness complement the meatball’s herbs and spices. It is often described as an aggressive wine but can be savory. The red grape from Northern Greece is considered by many to be Greece’s best wine.

I consulted my friends at Total Wine and they suggested a 2016 Xinomavro from the Markovitas winery. I kept it in my wine fridge with the pinot noirs and served it between 55-60 degrees Fahrenheit.
Let it breathe for thirty minutes and serve it in a Burgundy Glass (balloon shape).

Greek drinking toasts are an important part of Greek culture. If you are with your Greek friends surprise them by raising your glass and simply saying “Yamas” which means cheers or good health.