The exhibition at Design Museum Holon deals with the combination of food and design. I attended it, in a lecture I gave, and also cooked in one of the interesting exhibits - Salim.
This is a project that began with Shachar Kedem's desire to create more cooking sessions with open fire, after it moved away from the modern kitchen and was replaced by gas, electricity, induction, etc. Kedem sought other ways of cooking with fire, in an attempt to trace ancient crafts and primordial customs. He cuts through the baskets thinking of them as the source of heat, the cooking pot and the combustible material. The basket gives flavor and smell, and has a part in the dish besides producing heat. The size of the basket determines the time of combustion and the time of cooking. The raw materials cooked in it must be adapted to it.
Basket. After the fire, the prepared fish is discovered, photo: Assaf Carla
Shahar scored the basket from date tents collected from orchards, and added a shot to them in the lulavs. Before lighting it adds fresh green herbs to create a moist smoking effect and enrich fresh aromas. The baskets fall on reusable iron constructions that Dawn prepares. They are the structure that holds the fish in the center of the basket for us. They also collect the fire into them and serve as serving utensils.
The cooking is done with the person who eats the fish, thus creating a closeness between the source of the cooking and its final destination, between the producer and the consumer, based on the perception that proximity to the source of the food makes the diner happy and enhances the flavors.
Roasted white trout with sage and lemon
Photo: Assaf Carla,
Ingredients:
√ large, clean whole trout
√ 5 sage branches, sage flowers
√ 5 branches of green rosemary
√ 4 branches of basil
√ 2 lavender branches
√ 3 stalks of green onions
√ 2 stalks of celery
√ 1/4 cup olive oil
√ juice from 1 lemon
√ 5 cloves crushed garlic
√ coarse salt, pepper
How to prepare:
1. Mix the olive oil, lemon, garlic and spices together in a bowl.
2. Spread the fish on the outside, on the skin and also on the inside (stomach).
3. Wrap the fish in herbs.
4. Put the fish in the basket and light it. At home, place the fish on the grill for 7 minutes or bake in the oven for 15 minutes at 200°C.
5. Add herbs you like.
Bundle of roasted barebonies with herbs and pickled lemon
The Barbonia. Herbs are burned all around, photo: Assaf Carla
Ingredients:
√ 5 large barebonies
√ 1/4 cup olive oil
√ tablespoon pickled lemon
√ coarse salt
√ 4 cloves crushed garlic
√ 5 branches of thyme
√ 3 branches of sage
√ 4 fennel branches
√ 4 branches of mustard (from the garden)
Photo: Assaf Carla,
How to prepare:
1. Mix the olive oil, garlic, pickled lemon and spices together in a bowl.
2. Wrap the fish in marinade, then in the herbs.
3. Put the fish in the basket and light it. At home, place the fish on the grill for 7 minutes or bake in the oven for 10 minutes at 200°C.
4. Add herbs you like.
The project was carried out as part of Mifal Hapayis' designer incubator and is currently on display at Design Museum Holon in the food exhibition. Curators: Liora Rozin and Dana Ben-Shalom. Shahar Kedem: 054-3034477
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