【アーティスト・イン・レジデンス2010】「Kyoto Dinner Experiments－A Scandinavian Observation」展

「キョウト・ディナー・エクスペリメンツ―スカンジナビアの場合」展

ベティーナ・ヴィーデヴォルト・ヒスタッド＆シモン・トルセル・レリン

 

ベティーナとシモンが取り組んでいるプロジェクト「Kyoto Dinner Experiments」では、11月24日に11回のディナー・ワークショップをすべて終え、2人は展覧会準備へと入ります。参加者のみなさん、ありがとうございました。

参加者にはこの後、展覧会に向けて「日本・北欧ハイブリッド魚料理」を創作していただきます。

これまでのワークショップで作った魚料理は、このブログで見ることができますので、ご覧ください。

 

展覧会の詳細情報は以下のとおりです。みなさまぜひお越しください。

今年度2組目となるレジデント・アーティストとして北欧出身のベティーナと、プロジェクト・パートナーのシモンが、10月から2カ月半にわたり京都芸術センターで滞在制作を行いました。

本展は2人によるアート・プロジェクトによる展覧会です。

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会期：12月11日（土）－19日（日）　10：00－20：00　会期中無休・入場無料

　　　　※11日のみ18:00－20:00、オープニング・イベントあり
会場：ギャラリー南

 

●オープニング・ディナー・パーティ

展覧会初日のみ、約20名のプロジェクト参加者のレシピによる北欧・日本ハイブリッド魚料理をインスタレーションの一部として展示します。展示された料理はみんなで試食します。あわせてアーティストおよびプロジェクト参加者によるプレゼンテーションも行います。ぜひお越しください。

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日時：12月11日（土）18:00

会場：ギャラリー南

※参加無料・申込不要

※来場者多数の場合、入場を制限させていただく場合がございます。予めご了承下さい。

 

展覧会についての詳細は、こちらをご覧ください。

“Kyoto Dinner Experiments” goes in to the next step.

After finishing 11 amazing dinners where we have cooked and eaten together with all of the 20 participants in the project. The project now goes into the next step. The dinners have given us a chance to experience the Japanese society and to get to know the people and their food.

The participants are now asked to create a new hybrid fish dish based on our meeting, all this 20 dishes will be prepared for the exhibition opening at 11^th of December, and you as the audience are invited to come and eat together with us. This dinner will be presented in a installation based on our experience and impressions of the people and the dinners we have had.

Dinner 11

For the eleventh dinner in the "Kyoto Dinner Experiments" we invited Kei, Ryoka, Yukie and Inden to our home for a salmon party.

Buried Salmon (Gravlax)

Ingredients

1 kg Salmon

1/2 dl Salt

1/2 dl Sugar

White Pepper

3 dl Dill

Buried Salmon Sauce

1 table spoon Vinegar

1 table spoon Sugar

3 table spoons of Mustard

1 Egg (only the yellow)

3/4 dl Olive Oil

Salt

White Pepper

Dill

Cut the salmon along the spine, take away the spine and the bones. Marinate the salmon with a mix of salt and sugar. Cover a plate with dill, put one of the two salmon pieces with the skin down on top of the dill. Put dill on top of the salmon and spice it with pepper. Put the other part of the salmon on top with skin facing up. Put more dill on top of the salmon.

Put foil over the plate and let it sit in the refrigerator for 48 hours.

Mix all the ingredients for the sauce together and serve it together with the salmon and boiled potatoes.

Dinner 10

For the tenth dinner in the "Kyoto Dinner Experiments" we were invited home to Sawada. She lived in an amazing old Japanese house and she taught us how to fry squid.

Autumn Fish Soup

Ingredients

3 Tomatoes

1 Sour Cream

8 dl Milk

2 Cloves of Garlic

Dill

1 Fish Broth

2 dl Shrimps

1 Fillet of Salmon

1 Fillet of Cod

1 Package of Saffron

4 Potatoes

Salt

Pepper

Olive Oil

1/2 Onion

Cut the potatoes in dices, fry them in olive oil in big pot for a couple of minutes.

Add salt and pepper, after 5 minutes add the tomatoes.

Add the garlic and the fish broth. Let it boil for 10 minutes.

Fry the onion in a pan and then add it to the soup.

Add the milk and the sour cream to the soup. Spice it with the saffron.

Add the fish and let it boil for 3-5 minutes. Spice it with salt and peppers.

Dinner 9

Sandwich cake (Smörgåstårta)

For the ninth dinner in the "Kyoto Dinner Experiments" we were invited home to Tani and her husband. We made them a swedish "smörgåstårta" and they showed 6 different ways to prepare octopus.

Ingredients

24 slices of bread

Inside the cake

4 dl sour cream

2dl mayonnaise

3 hard-boiled eggs

2 table spoons of roe

2 dl shrimps

1 table spoon dill

2 table spoons of lemon juice

salt

pepper

Outside the cake

200 g philadelphia cheese

4 dl sour cream

2 hard-boiled egg

2 dl shrimps

10 slices of smoked salmon

1/2 roe

1/2 cucumber

tomatoes

dill

Cut away the edges of the bread.

Put 6 slices of bread close to each other on a plate.

Mix all the ingredients of the stuffing and add 1/3 of the stuffing on top of the bread.

Add another layer of the bread and add half of the remaining stuffing on top.

Add another layer of bread and add the remaining stuffing on top.

Put the last 6 slices of bread on top of the cake.

Mix the philadelphia cheese and the sour cream and cover the outside of the cake with it.

Cut the cucumber and add them to the sides of the cake.

Cut the boiled eggs and put it on top of the cake.

Decorate the cake with smoked salmon, shrimps, cucumber, tomatoes and dill.

Dinner 8

For the eight dinner in the "Kyoto Dinner Experiments" we invited Michiko to our home for dinner. We cooked pan-fried herring and she taught us how to cook salmon in a rice-cooker.

Pan-Fried Herring

Ingredients

4 Herring Fillets

2 Onions

2 dl Cream

Butter

Salt

Fry the herring in butter for a couple of minutes, then take the herring out of the pan.

Fry the onion, put the herring on top of the onion and then add the cream.

Let it boil for a couple of minutes.

Serve with boiled potatoes.

Dinner 7

For the seventh dinner in the "Kyoto Dinner Experiments" we were invited home to Markuz and his wife Yuka. Attending the dinner was also Bianca from Germany and Juan from the Dominican Republic. We served them pickled herring with boiled potatoes.

Pickled Herring

Ingredients

8 Herring Fillets

Brine:

1 dl White Vinegar

2 dl Sugar

3 dl Water

2 Red Onions

1 Carrot

15 Black Peppercorn

2 Bay Laurel Leafs

Do like this:

Boil all the ingredients for the brine. After it has boiled let it cool off.

Cut the herring into pieces and put it in the brine.

Put it in glass bottles and let it sit in the refrigerator for at least 24 hours. (the longer the better)

Serve the pickled herring with boiled potatoes and some sour cream.

This is the most common way to serve the pickled herring but it is also popular to marinate it with different sauces. Below is some of the most popular ways to marinate the pickled herring.

Lemon and Garlic Herring

200 g pickled herring

Juice and skin of a half lemon

1 Clove of Garlic

1 dl Olive Oil

Pepper

Cut the garlic in small pieces and mix everything together. Let it sit for a couple of hours before serving.

Mustard Herring

200 g pickled herring

3 table spoons of sour cream

1 table spoon mayonnaise

4 table spoons of mustard

2 table spoons of dill

Mix everything together and let it sit a couple of hours before serving.

Tomato Herring

200 g pickled herring

3 table spoons sour cream

1 table spoon of mayonnaise

2 table spoons of olive oil

1/2 yellow onion

4 table spoons of tomato paste

Fry the onion in the olive oil, add the tomato paste. Let it cool off and mix the rest.

Let it sit for a couple of hours before serving.