The Food+Tech Meetup group was created with the understanding that “technology can do a lot to address the challenges in our food system.” Last night, they came together to hear presentations from several innovative companies attempting to re-imagine and harness the world of food e-commerce. That market, according to presenter David Bloom, CEO of Ordr.in, is greatly under-utilized. Ordr.in is trying to revolutionize the way restaurants and their customers connect and do business on-line. They want to change the restaurant industry. Blue Apron, the second company presenting, is trying to combine recipes and grocery shopping through a service that brings ingredients to your door in specific, portion-controlled quantities that are “just right,” while the final presenter ChopChopGo (in beta stage) consolidates recipes, meal-planning, and grocery shopping in one streamlined, cleanly-designed on-line space.
The three presentations were inspiring in their exploration of new ways technology and the food business intersect and in their aspiration to create a better user-experience and an easier time for people that wish to cook at home.
Serving: 4, Cooking Time: 20min, Prep Time: 40min
- 8 ripe tomatoes
- 1 eggplant
- 1 bunch Swiss chard
- ¼ cup olive oil
- 2 onions, finely chopped
- 4 garlic cloves, sliced
- 1 hot green chili pepper, sliced
- 1 teaspoon ground cumin
- 1 teaspoon sugar
- Sea salt and freshly ground black pepper to taste
- 1 pound merguez (spicy lamb sausage)
- 8 eggs
- ½ bunch fresh cilantro
- Sweet harissa sauce
- Olive oil
Preparing the tomatoes: Using a small knife, remove the stem end and cut a cross in the bottom of eight tomatoes. Briefly blanch the tomatoes in boiling water, then place in a bowl of ice water (to stop cooking), peel and chop into chunks.
Grill one eggplant over an open flame until it is black on all sides (10–15 minutes), then cut open and use a spoon to carefully remove roasted flesh.
Remove the white ribs from 1 bunch Swiss chard, discard, and roughly chop the green leaves.
Prepare the sauce: In a large pan, heat ¼ cup olive oil. Add 2 chopped onions and sauté until translucent. Add 1 sliced hot green chili pepper, 4 sliced garlic cloves, and the tomatoes. Season with 1 teaspoon cumin and 1 teaspoon sugar. Cook for about 5 minutes on a medium flame. Add the eggplant and Swiss chard to the pan, mix, and cook for 1 minute.
Add 1 pound merguez sausage to the pan, and carefully break 8 eggs into the mixture. Cook (pot covered without stirring) for about 10 minutes on a low flame.
Use your hands to tear the leaves off ½ bunch cilantro, and garnish dish. Drizzle with olive oil, and serve with harissa sauce, bread, and anise aperitif (like Arak or Ouzo).
“…Lately [chef Meir Adoni] has been busy with a fascinating project combining cooking and technology. […] Look & Cook was concieved and designed specifically for the iPad utilizing various advantages unique to the iPad… like voice activation.” Lobo Vizner, 140 Technology, Internet, Media, Oct 9, 2012.
“Look & Cook by Kinetic Art fulfills their big promise by offering first and foremost a continuous visual experience where the user can immerse himself in the culinary world”
“Top Israeli chef, Meir Adoni as a new app out- Look & Cook- brings recipes to life”
“If you want to see how iPad apps should be done (or want to cook!), check out the gorgeous cookbook by Meir Adoni”
“Look & Cook by Kinetic Art Ltd. (Free, 56.1 MB): This app features a host of cooking recipes for your iPad. Each recipe contains high definition images and a short step-by-step video. The app includes six introductory recipes for everyday, quick meals. There are also timers built in to each recipe when required.”