First iPad Cooking App Designed for Use on Kitchen Counter

Gnocchi/ Credit: Dan Peretz

Transforming cookbooks into a visually stunning iPad experience, start-up company Kinetic Art presents a groundbreaking platform in the culinary app world. The company’s first published product based on this platform is Look & Cook, which presents recipes in incredibly detailed step-by-step images through an unprecedented number of HD photographs and short videos, just like a private lesson with the chef himself.

Recipe of the Week


Serving: 6, Cooking Time: 40min, Prep Time: 2hr

Ingredients:

1–2 racks of lamb
Leaves from 3 rosemary stems, finely chopped
3 garlic cloves, finely chopped
1 tablespoon coriander seeds, roughly pounded
Salt and freshly ground pepper to taste
¼ cup olive oil
2 tablespoons fresh lemon juice
1 lemon, sliced with peel
½ cup organic lentils
Olive oil for brushing vegetables
4 purple onions, cut into six wedges
6 halved tomatoes
6 sweet, red bell peppers
4 heads and stalks fresh green garlic (in season), halved lengthwise
½ cup pitted Kalamata olives
2 fresh green chilli peppers
8 slices preserved lemon
1 teaspoon cumin
Leaves from 1 bunch parsley, roughly torn by hand
Fresh oregano leaves (about a ¼ bunch)
3 tablespoons olive oil
3 tablespoons fresh lemon juice
Salt and freshly ground pepper to taste
Two pita bread pockets
¼ cup olive oil
Sea salt and freshly ground pepper to taste
½ cup raw tahini paste

Preparation:

  • Marinating the lamb chops: Cut the rack into individual chops. Mix chopped rosemary leaves, 3 chopped garlic cloves, 1 tablespoon roughly pounded coriander seeds, salt and pepper. Add ¼ cup olive oil, lemon juice and slices of 1 lemon, and mix. Place chops in a bowl, pour on marinade, and massage it into the meat. Cover and refrigerate for at least 1 hour.
  • Cook ½ cup lentils in 3 cups water for about 15 minutes until cooked through, but still firm (al-dente). Strain and set aside.
  • Preparing the salad: Prior to serving, light the grill. Use the olive oil to brush 4 purple onions wedges, 6 halved tomatoes, 4 red bell peppers and 4 fresh green garlic stalks. Grill, turning every few minutes, until charred. Seed red peppers and chop into large pieces.
  • Prepare lamb chops: Take lamb chops out of marinade and dry slightly. Grill lamb chops for about 2 minutes on one side, turn, and grill 1 minute longer. Separate each pita bread pocket into two rounds, brush with olive oil, season with salt and pepper, and toast on grill alongside chops. Tear pita rounds into pieces.
  • Prepare the salad: In a blowl, mix lentils, onions, tomatoes, bell peppers, and garlic. Add ½ cup kalamata olives, 2 sliced hot green peppers, 8 slices preserved lemons, 1 teaspoon cumin, 1 bunch hand-torn parsley leaves, and oregano leaves. Add 3 tablespoons olive oil and 3 tablespoons lemon juice.
  • To serve: Place the chops on a large serving platter together with the lentil salad and pita bread.