The bathroom project is finally back on track!

Matt is working on the bathroom! I am so excited that there is progress... I made him a little bruschetta snack to show my gratitude!

LAZY SUNDAY WITH A POT OF SAUCE BUBBLING...nothing better.

<p>You would never know it from the heat we have been having but the calendar says it is officially fall now. So I got up and made a Vat of sauce with some nice meatballs plopped in for good measure. My kitchen smells amazing!  I am going to freeze half for this weekend. It's my dear friend Silvias birthday and she would like me to bring some eggplant parmigiana.
I love making double batches of things so that you have 1 mess but extra meals that will be easy to throw together.
Happy Sunday everyone...

The Great Eggplant Throwdown

Finally here's the video from our eggplant parm throwdown party...

 

So much fun- can't wait for the next one!

 

 

 

Fresh fruit tart with almond crust

 

I love this tart because it is super easy to make and I prefer the thinner cheese layer than a traditional cheesecake. I make this with berries as well but everyone raves about the fresh peaches. I mix white and yellow peaches whenever available but you can use whichever you prefer. Also you can increase the sugar by a small amount if you like things a bit sweeter.

*Please note video demo quantities are based on a 12" tart pan. Recipe below based on 9"

2 cups Nilla wafers (5 ounces)

½ cup toasted almonds

¼ cup plus 3 Tbs. sugar

4 Tbs. butter, melted

8 ounces cream cheese, softened

¼ cup sour cream

1 egg

3 firm ripe peaches, peeled and sliced into wedges

Preheat oven to 350. In a food processor, combine the Nilla wafers with the almonds and 2 tablespoons of the sugar and process until fine. Add the melted butter and pulse till moistened. Press the crumbs into a 9 inch springform or tart pan going about 1 inch up the sides. Bake for about 10 minutes.

Meanwhile, wipe out the food processor bowl. Add the cream cheese, sour cream, egg and 2 tablespoons of the sugar and process until smooth. Pour the custard into the crust and bake for 15 minutes until set. Cool on the counter for a few minutes and then place in the freezer to chill for about 15 minutes.

In a bowl toss the peaches with the remaining 2 tablespoons of sugar. Arrange the peaches over the custard. Remove the ring, slice and serve.

Ordering Bistecca Alla Fiorentina...

Ordering Bistecca Alla Fiorentina.  First, the cook brings out a side of beef for your approval...

Pizza Margerita...possibly the worlds most perfect food.