Jean-Siméon Chardin – Leek & Gruyère Soufflé
The fluffy egg cake known as a soufflé can be made both sweet and savoury depending on the flavourings incorporated. In French, the word soufflé is the past participle of the verb souffler that translates to ‘to blow up’ – exactly what a soufflé does when it bakes. The method of creation is related to...
Willem Claesz Heda – Plum & Blackberry Streusel Pie
Willem Claesz Heda, Breakfast Table with Blackberry Pie (1631)Oil on wood, 54 x 82 cm, Gemäldegalerie, Dresden As one of the earliest still life painters of the Dutch Golden Age, Willem Claesz Heda is known for his little breakfast scenes called ontbijtjes. Heda’s paintings are dramatically lit with a multitude of reflective trinkets, glasses and...
Raphaelle Peale – Part 2 – Wild Blackberry Jelly
This guest post is by my mother, Julie Fizell. I thought it would be so fun to walk in Megan’s shoes for a while, and she agreed to a guest post. Her father Ed and I quickly decided to make blackberry jelly. We had made strawberry jam several times together and managed to stay married,...
Raphaelle Peale – Part 1 – Wild Blackberry & Honey Frozen Yogurt
Raphaelle Peale, Blackberries (c.1813), oil on wood panel, 18.4 x 26 cm, de Young Fine Art Museum Raphaelle Peale exhibited Blackberries (c.1813) twice at the Pennsylvania Academy of the Fine Arts, first in 1814 and then again in 1817. The small painting depicts both ripe and unripe berries in a small shallow bowl. The subject...
Paul Gauguin – Tomato Tarte Tatin
Paul Gauguin, Nature morte aux tomates (Tomatoes and a pewter tankard on a table) (1883)Oil on canvas, 60 x 73 cm, private collection Paul Gauguin painted Nature morte aux tomates (1883) the year he quit working at the stock exchange and devoted his career to art. The work from this period is closely related to...