(also known as Benjamin Constant), born Jean-Joseph Constant (10 June 1845 - 26 May 1902), was a French painter and etcher best known for his Oriental subjects and portraits. Benjamin-Constant was born in Paris. He studied at the Ecole des Beaux-Arts in Paris, where he was a pupil of Alexandre Cabanel. A journey to Morocco in 1872 strongly influenced his early artistic development and lead him to produce Romantic scenes under the spell of Orientalism. Among his noted works in this vein are Last Rebels, Justice in the Harem (both in the Luxembourg Gallery), Les Cherifas, and Moroccan Prisoners (Bordeaux). His large canvas, The Entrance of Mahomet II into Constantinople (Toulouse Museum), received a medal in 1876. After 1880, he changed his manner, devoting himself to mural decorations and to portraits. Prominent examples include the great plafond in the Hôtel de Ville, Paris, entitled Paris Convening the World; his paintings in the New Sorbonne, representing Literature, The Sciences, and the Academy of Paris; and the plafond of the Opera Comique theatre. He was distinguished as a portrait painter, especially in England, where he was a favorite of the aristocracy. His portrait Mons fils Andra (Luxembourg) was awarded a medal of honor at the Salon in 1896. Benjamin-Constant painted Pope Leo XIII, Queen Alexandra of England (1901), Lord John Lumley-Savile, and Henri Blowitz (1902). He was made a member of the Institute in 1893, and was a commander of the Legion of Honor. He visited the United States several times, and painted a number of portraits. The Metropolitan Museum of Art in New York owns a large mural decoration by Benjamin-Constant entitled Justinian in Council.   Related Paintings of Jean-Joseph Benjamin-Constant :. | Queen Herodiade | Odalisque | Portrait of an Arab Woman | Queen Herodiade | Harem Scene |
Related Artists:
Walter I Cox
1866-1930 English

Can you freeze blue apron meals

Are you a busy parent or an overwhelmed office worker who just doesn??t have the time for cooking? You know what it feels like to be tired and famished but lack the energy to cook, right? If so, then Blue Apron meals might just sound like a lifesaver! Though they provide scrumptious home-cooked meals in minutes, do you ever find yourself with more meal options than you can eat that week? Well have we got good news for you - yes, indeed you *can* freeze Blue Apron Meals! Keep reading to find out exactly how.

Exploring freezing blue apron meals - what recipes can you freeze, and for how long

Exploring freezing Blue Apron meals can be a fun and flavorful way to enjoy later in the month. Whether you've just received your delivery or need to preserve leftovers, most of Blue Apron's recipes can be frozen for up to three months. Many seafood dishes, such as recipes involving white fish, salmon and shellfish, do not freeze well and should be consumed within 1-2 days. Other dishes, such as stir-fries, braises, stews, soups and pastas lend themselves particularly well for freezing. When making these dishes at home from a Blue Apron kit or Hellofresh kit hellofreshvsblueapron, simply portion out individual servings in airtight containers before freezing. Once you're ready to reheat the meal again, simply place the container back in the fridge overnight before cooking!

How to choose the best meals from blue apron to freeze

Freezing meals from Blue Apron is a great way to make sure you're always prepared for mealtimes. Depending on your tastes and preferences, there are a few tips and tricks you should bear in mind when selecting meals to freeze. Firstly, if you're aiming for the best possible quality upon defrosting, look for recipes with minimal dairy content. Dairy does not survive freezing well and can lead to a gritty texture after thawing. Secondly, consider recipes containing more neutral ingredients like vegetables or fish, as these will retain their flavors better than more robust options such as steak or pork chops. Lastly, be mindful of highly-seasoned ingredients as these tend to lose flavor faster than basic ones when frozen. Doing these things will ensure that by taking the time to freeze a meal now, you'll be able to enjoy it later at its peak flavor level!

Tips for prepping and packaging blue apron meals before freezing them

Prepping and packaging blue apron meals before freezing them is a simple but effective way to save time when cooking during the week. For best results, it??s important to properly season the un-prepped pre-measured ingredients prior to combining them. This will make sure that the flavors of the meal are properly distributed. Once seasoned, combine the ingredients in one large bowl or dish, this will make packaging easier and result in less waste. Transferring prepped meals into storage bags or containers should be done quickly in order to properly seal out air, this will keep your meal fresher for longer. Finally, don??t forget to label each bag with the name of dish and date you prepped it. Following these simple tips for prepping and packaging blue apron meals before freezing them will ensure you have delicious home cooked meals ready throughout the week without spending hours putting dishes together from scratch!

What effects does freezing have on the nutritional content of blue apron meals

Flash freezing is incredibly beneficial to blue apron meals as it preserves the nutritional content of the food. When produce is picked off the vine, nutrient levels are at their peak and will decay over time. Thankfully, flash freezing locks in the flavor and nutrition contained in blue apron??s fresh ingredients so that you can be sure you are enjoying healthy, delicious meals. This method also significantly decreases spoilage so that your food won??t go bad nearly as quickly, allowing for fewer trips to the grocery store and more time spent enjoying your meals with friends and family.
Adolphe Yvon
Adolphe Yvon (1817-1893) was a French painter known for his paintings from the Napoleonic Wars. Yvon studied under Paul Delaroche, rose to fame during the Second Empire, then finished his career as a teacher. Shortly after the end of the Crimean War in September 1855, Yvon was commissioned by the French government to paint a large picture of the capture of the Malakoff at Sevastopol. He sailed for the Crimea on February 19, 1856 where he spent six weeks compiling a portfolio of sketches, as well as visiting the battlefield of Inkerman. In 1857, the finished painting La Prise de la tour de Malakoff 8 septembre 1855 was shown at the Paris Salon, and two years later came La Gorge de Malakoff, and La courtine de Malakoff. La Prise was a massive piece measuring 6 metres by 9 metres and represented the moment when the fortification was captured around midday. In the succeeding years, Emperor Napoleon III began to admire his battle scenes; naturally he glorified the carnage of Napoleon I's campaigns. Yvon became an officer of the Legion d'Honneur in 1867, and painted Napoleon III's portrait the following year (unlocated). Yvon was known as the leading teacher of drawing at the Ecole des Beaux-Arts (1863-83). A few Americans received instruction from him, including Christian Schussele, Alfred Wordsworth Thompson, William Sartain, and J. Alden Weir. The latter took Yvon's afternoon life-drawing class starting in the fall of 1874. Yvon provided the subject for compositional sketches for his students, for example, The Assassination of Julius Caesar, for which he specified how it should be done: Caesar covers his head with his toga.
CORTE, Gabriel de la.
Spanish painter b. 1648, Madrid, d. 1694, Madrid