Yayoi Kusama’s Menú II: Octopus dots

Yayoi Kusama’s Menú II:  Octopus dots

Today, 22nd of March, is Yayoi Kusama’s Birthday. She is 90!. So that’s why I post the second part of the Menú inspired by her.  You can read the first part here.  You already know who is Yayoi Kusama, so today I’m going to explain you about her psychedelic artwork.  

Yayoi Kusama Louis Vuitton

Since she was a child, she has suffered nightmares, obsessions and hallucinations. That’s why her art looks psychedelic, because she tries to capture those nightmares on her installations.

Art has been a cathartic remedy for her disrupted mind. Since 1977 she has been interned in a Japanese psychiatric on her request. She works every day in her study, which is located near the mental hospital. There, she writes and creates her artwork. 

My second dish is inspired by her collaboration with Louis Vuitton, in 2012, where big octopus tentacles circle a Yayoi Kusama’s mannequin.

Here you have the recipe… I hope you enjoy it!

yayoi kusama

Octopus and Potato dots

Eating Arts
Grilled octopus with potato emulsion and paprika oil. 
Tiempo de preparación 10 min
Tiempo de cocción 35 min
Tiempo total 45 min
Plato Main Course
Cocina Mediterranean
Raciones 2

Ingredientes
  

  • 4 Octopus legs

Potato emulsion:

  • 200 grams Potatoes
  • 100 grams Evaporated milk
  • 1 pinch Salt
  • 1 tablespoon Olive oli
  • 1 pinch Black pepper

Paprika oil:

  • 50 grams Olive oil
  • 1 teaspoon Paprika “Tap de Cortí”
  • 1 pinch Salt

Elaboración paso a paso
 

  • Cut potatoes and boil  them.
  • Mash the potatoes with the evaporated milk, olive oil, salt and black pepper and emulsify.
  • Apart, grill the octopus legs (I bought them already boiled). 
  • Warm the oil, paprika and salt. The paprika I used it is Tap de Cortí, a typical Majorcan paprika. 
  • To serve the plate I used a pastry bag to create the potato dots and a dropper for the paprika oil, to recreate Kusama’s dots… Voilà! Ready to enjoy it!

Here you have the first part of the Menú Yayoi Kusama.

Si quieres leer este post en castellano, clickar aquí.  



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