Greg and I were speaking again. We decided not to mention the little "photo" incident until we figured out who'd sent the nude pictures to Throb. I agreed I had no proof that Greg had done it-- and Greg agreed he had no proof it was Eric... so we agreed to disagree as he helped me with dinner.
"I don't get it," he said. "YOU take a job and YOU should get the congratulations -- but it's Eric that's getting this incredible meal made for him."
"Call it an excuse to make a few things I've been wanting for weeks. "
And I was right about that. I'd been dying for my Vegetable Cheesecake ever since Thanksgiving. It was a rich, delicious thing that worked as a first course or as a main course with a salad and fresh baked bread.
"Whoever heard of Vegetable Cheesecake, Andrew?"
Greg was jealous and I couldn't blame him. His luck with guys lately had-- to say the least-- sucked. And in spite of everything, Eric and I were able to enjoy each other's company and have great times together.
"In spite of your stalker, Rudy Marinaro?"
"Yes." I snapped back.
"In spite of Eric and that weird sex club thing?"
"Yes," I snapped again. "Do me a favor and peel onions, Greg."
He slugged back some beer and started peeling.
2 CUPS ZUCCHINI, GRATED 2 CUPS RICOTTA 4 EGGS, ROOM TEMPERATURE
1 CUP EGGPLANT PEELED, GRATED
4 TBSP BUTTER
1 CUP ONION, MINCED
1/2 TSP SALT
4 CLOVES GARLIC, MINCED
1 CUP CARROTS, GRATED
4 TBSP FLOUR
1/2 TSP FRESH BASIL, CHOPPED
1/2 TSP OREGANO
1/4 TSP FRESH PARSLEY, MINCED
1 TBSP FRESH LEMON JUICE
1 CUP BELLE PAESE, CUBED
1/2 CUP MOZZERELLA DI BUFFALO, GRATED
1/2 CUP MIMALETTE VIELLE CHEESE, GRATED
1/2 PARMEGIANNO, GRATED
BLACK PEPPER
2 MEDIUM TOMATOES, SLICED
4 TBSP BREAD CRUMBS
Preheat oven to 370. Grease a 10" springform pan. Sprinkle with bread crumbs. Place zucchini and eggplant in colander in sink. Salt lightly and let stand for 15 minutes. In a skillet, melt butter. Add onions and salt and sautŽ carrots until transparent. Add zucchini, eggplant, garlic, flour and herbs, cooking over a medium heat and stirring constantly for 8 to 10 minutes.
Remove from heat and stir in parsley and lemon juice. With electric mixer, beat together the cheeses and eggs till well-blended. Add vegetable mixture and mix well. Season with pepper, pour in pan and bake uncovered for 1/2 hour. In the meantime, slice tomatoes and dredge into breadcrumbs. Remove cheesecake and decorate cake with tomato slices. Reduce heat to 350, return cake to oven and bake for 30 minutes. Turn off oven, open door and let cake stand in oven for 15 to 20 minutes. Remove from oven, cool for 10 minutes.
Serves 8.
