Thomas Keller's latest book titled "ad hoc at home" is quickly becoming one of our favourite new cookbooks. It's inspired by the staff meals Thomas Keller serves at his restaurants and it has inspired us to share some of the staff meals we enjoy at The Cookbook Co.
One of our recent lunches was slivers of onion marinated in olive oil with a splash of pomegranate molasses, we then added tomatoes and let the mixture sit for about 10 minutes. A staff member had brought some roasted beets and black chickpeas so we added them to the tomato mixture. We tossed the tomatoes with Hotchkiss spinach, portioned it out and topped it with a couple thick slices of bufala mozzarella. Sided with a slice of Aviv's French bread, it was yummy indeed.
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