(November 24,1864 –September 9, 1901) was a French painter, printmaker, draughtsman and illustrator.
Toulouse-Lautrec was drawn to Montmartre, an area of Paris famous for its bohemian lifestyle and for being the haunt of artists, writers, and philosophers. When the nearby Moulin Rouge cabaret opened its doors, Toulouse-Lautrec was commissioned to produce a series of posters. Thereafter, the cabaret reserved a seat for him, and displayed his paintings. Among the well-known works that he painted for the Moulin Rouge and other Parisian nightclubs is this poster.
Throughout his career, which spanned less than 20 years, Toulouse-Lautrec created 737 canvases, 275 watercolours, 363 prints and posters, 5,084 drawings, some ceramic and stained glass work, and an unknown number of lost works.His debt to the Impressionists in particular the more figurative painters Manet and Degas is apparent. His style was influenced by the classical Japanese wood prints which became popular in art circles in Paris.
Apple Roasted Pork with Cherry Balsamic Glaze
Cook's notes: A festive alternative meal to a turkey dinner. Serve with a mixed vegetable medley and sweet potato fries.
Recipe adapted from Taste of Home and serves 6-8
- 1 boneless pork loin roast (3 lbs.)
- 1-1/2 tsp.salt, divided
- 3/4 tsp. pepper, divided
- 1/4 cup olive oil or Tuscan Herb
- 3 medium apples, sliced
- 1-1/2 cups unsweetened apple juice
- 3 cups diced onions
- 3 TB. balsamic vinegar or Dark Chocolate Balsamic
- 1-1/2 cups frozen pitted dark sweet cherries
- 1/2 cup cherry juice
- 1 TB. cornstarch
- Preheat oven to 350 degrees. Sprinkle roast with 1 tsp.salt and 1/2 tsp. pepper.
- In a large ovenproof Dutch oven heat 2 TB. olive oil over medium heat. Brown roast on all sides.
- In a skillet add remaining olive oil, onions and the rest of salt and pepper. Cook and stir for 8 minutes until softened. Add to roast.
- Add apple juice and apples to the pan. Roast pork with apples and 0nions 50-60 minutes or until a thermometer reads 145 degrees. Baste pork occasionally with pan juices.
- In a saucepan add cherry juice and cornstarch. Mix well, add in balsamic vinegar and cherries. Cook on low heat until thickened.
- Serve cherry sauce over roast pork with softened apples and onions.