notable mention: what you're eating NOW

I couldn't not include this submission from the tenacious twosome, Courtney Jermain and John Halip who recently relocated out in Los Angeles, CA. Not only did John make those seriously divine looking meatballs topped with fresh mozzarella and basil but Courtney whipped up Thomas Keller's Lemon Vinaigrette from his latest book, Ad Hoc. My friends are way too talented! And not to mention, armed with sophisticated palettes. Go Court and John! Recipes follow.

Meatballs (the picture was pre-oven):

1/3 cup toasted whole wheat breadcrumbs

1/3 cup of milk

1 large egg

1/4 cup grated Parmesan cheese

A handful of chopped flat-leaf parsley

1/2 cup very finely minced yellow onion

3/4 teaspoon of salt

Freshly ground black pepper

1 pound ground chuck

1 to 2 tablespoons of olive oil

In a medium-large bowl, stir together the breadcrumbs and milk. Let sit for 2 minutes.
Lightly beat the egg in a small bowl. Add the egg, cheese, parsley, onion, salt and about 5 grinds of black pepper to the breadcrumb mixture.

Crumble the ground beef, and use your hands to mix everything gently until it’s just combined.
Wet your hands with cold water and gently roll the meat mixture into 1 1/2-inch balls (place them on a tray as you go)

Place a soup pot of large skillet over medium heat. Add 1 tablespoon of olive oil to coat the pot and add just enough meatballs to fit comfortably, and cook undisturbed for 2 minutes, or until the surface touching the pot is deeply browned.

Turn the meatballs carefully with tongs to brown them all over.

Cooking time 10-12 minutes.
*John added mozzarella cheese on top when he reheated...delish!

Salad: Arugula, Shaved Parmesan, Cherry Tomatoes and Lemon Vinaigrette

Salad Dressing (from Thomas Keller’s Ad Hoc) Lemon Vinaigrette:

3/4 cup of champagne vinegar

3/4 cup of fresh lemon juice, preferably from Meyer lemons, strained

3/4 cup canola oil

1 teaspoon finely minced shallot

2 teaspoons finely minced chives

Whisk together the vinegar and lemon juice in a bowl. Slowly whisk in the canola oil. Stir in the shallot and chives. Refrigerate in a covered container for up to 2 weeks (the chives darken after one day.

And John's favorite part about cooking?

"Eating makes me happy. Cooking makes me happy. Nobody knows what you like to eat better than yourself. "

Well said, Johnny Boy. Well said.