Skip to main content

Featured

François Barraud | La Tailleuse de Soupe | Rustic Onion Soup

 François Barraud | La Tailleuse de Soupe In "La Tailleuse de Soupe," a painting from 1933 by François Barraud, we witness a scene imbued with mystery and a touch of surrealism, both characteristics that pervade many of Barraud's works. The title originates from the French verb "tailler" which means "to cut" or "to carve". This painting captures an intriguing domestic moment. A young girl, adorned with a large orange ribbon, sits at a table where a large steaming tureen of soup sits. She gazes at the viewer with a somewhat sullen expression, while across from her, her mother, seemingly in a cheerful mood, cuts slices of bread with a distinct smile. The narrative preceding this scene remains unknown. We're left to speculate what might have led to the young girl's mood, her refusal to watch the near-dismemberment of the loaf of bread that her mother enthusiastically carves into thin slices, presumably to accompany the hot soup soon to b...
Post a Comment
Read more
Labels

Gunnar Berndson | Salmon Fishers at the Langinkoski Rapid | Honey-Glazed Salmon with Lingonberry Salsa

Gunnar Berndson | Salmon Fishers at the Langinkoski Rapid

Gunnar Berndson, Salmon Fishers at the Langinkoski Rapid

Gunnar Berndtson's painting "Salmon Fishers at the Langinkoski Rapid" depicts a serene, yet lively scene of fishermen at work along a river. The painting captures the spirit of rural life and the connection between people and nature.

In the foreground, two fishermen can be seen working together, using a nets to catch salmon. They are dressed in simple, practical clothing suitable for their task. The river, with its rushing waters, appears to be the focal point of the scene, emphasizing the powerful force of the rapid and the skill required to fish in such conditions.

The painting showcases Berndtson's skill in rendering both the details of the figures and the natural environment. The composition balances the human figures with the landscape, highlighting the harmony between the two. 

 

Artist 

Gunnar Berndtson (1854-1895) was a Finnish painter, known for his skillful and detailed depictions of landscapes, genre scenes, and portraits. Berndtson was born in Helsinki, Finland, and began his artistic education at the Finnish Art Society's Drawing School, where he studied from 1871 to 1875. Later, he continued his education in Paris, France, at the École des Beaux-Arts under the guidance of Jean-Léon Gérôme, a prominent academic painter of the time.

Berndtson's style was influenced by the Realist and Academic movements, which focused on capturing the world with precision and attention to detail. His paintings often featured people in everyday situations, set against the backdrop of the beautiful Finnish countryside. Berndtson was particularly adept at rendering light and shadow, creating a strong sense of atmosphere in his works.

 

Recipe: Honey-Glazed Salmon with Lingonberry Salsa

In Finland, lingonberries are an important part of the culinary culture, and they have a long history of use in traditional Finnish cuisine. They are typically harvested between August and October. The berries are picked either by hand or using a special tool called a lingonberry rake, which is designed to comb the berries off the branches without damaging the plants.

Due to their natural tartness and high levels of benzoic acid, lingonberries can be easily preserved without the need for additional preservatives. They are often frozen, canned, or turned into jams and preserves, which allows them to be enjoyed throughout the year.


Finland, with its vast network of rivers, lakes, and coastline along the Baltic Sea, offers a natural habitat for both wild and farmed salmon.

Finland is home to the Atlantic salmon (Salmo salar) and the Baltic salmon (Salmo salar m. sebago). They are anadromous fish, meaning they migrate from the ocean to freshwater rivers and streams to spawn. Rivers like the Tornio and the Simojoki are known for their wild salmon populations.

In addition to wild salmon, Finland also has a thriving aquaculture industry that produces farmed salmon, primarily rainbow trout (Oncorhynchus mykiss) and, to a lesser extent, Atlantic salmon. Finnish fish farms prioritize sustainable practices, focusing on the welfare of the fish and minimizing environmental impact.

Ingredients:

Honey-Glazed Salmon

  • 2 salmon fillets (6 oz each)
  • Salt and pepper, to taste
  • 2 tbsp honey
  • 2 tbsp soy sauce
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • 1 clove garlic, minced

Lingonberry salsa

  • 1 cup fresh lingonberries (or cranberries if lingonberries are unavailable)
  • 1 medium red onion, finely chopped
  • 1 jalapeño pepper, seeded and finely chopped
  • 1/4 cup fresh cilantro, chopped
  • Juice of 1/2 lime
  • Salt and pepper, to taste 

Instructions

  1. Preheat the oven to 400°F (200°C).

  2. Season the salmon fillets with salt and pepper, then place them on a lined baking sheet.

  3. In a small bowl, whisk together the honey, soy sauce, Dijon mustard, lemon juice, and minced garlic. Pour the mixture over the salmon fillets, ensuring they are evenly coated.

  4. Bake the salmon in the preheated oven for 12-15 minutes, or until the salmon is nearly cooked through and flakes easily with a fork.

  5. While the salmon is baking, prepare the lingonberry salsa. In a medium bowl, combine the lingonberries, red onion, jalapeño, cilantro, lime juice, salt, and pepper. Mix well and let the salsa rest for at least 15 minutes to allow the flavors to meld.

  6. Once the salmon is cooked, remove it from the oven and let it rest for a few minutes. Serve the salmon fillets topped with a generous spoonful of the lingonberry salsa.

Additional information

Finnish cuisine was heavily influenced by its neighboring countries, Sweden and Russia. Finland was a part of the Russian Empire from 1809 until 1917, and this period was known as the Grand Duchy of Finland and has always relied on locally available ingredients. Berries, mushrooms, fish and game meats (like elk, reindeer, and hare) were commonly consumed. Potatoes, turnips, and root vegetables were also staples in the Finnish diet.
Labels:

Comments

Post a Comment