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powder and 4 oz of the caster sugar mix together well beat the yogurt eggs and vanilla essence together i used an electric hand mixer and add to the flour mixture blending until smooth pour into a well greased 9 cake pan and bake for 30 minutes or until a wooden stick inserted into the middle of the cake comes out clean while the cake is cooking put pomegranate juice into a saucepan and heat to boiling turn down to a slow boil and reduce by half the recipe says to add the rest of the sugar at the end and just dissolve it but i wanted the syrup thick and sticky so i added the 2 oz of caster sugar while the liquid was boiling and reducing this way i got a lovely syrupy mixture remove the seeds from the pomegranate s and add to the syrup when the cake comes out of the oven allow it to cool turn out onto desired plate and pour the syrupy sticky goodness all over the top in addition to the tesco recipe i also made a yogurt cream to serve with the cake 1 cup low fat natural yogurt 1 2 cup plain low fat cream cheese juice and zest of one orange mix all the above ingredients together and serve in a bowl alongside the cake the bright citrus note of the orange melds wonderfully with the deep sweet syrup and the dense vanilla and smoky cardamon cake it did occur to me to put the cardamon seeds in with the syrup perhaps the next time i cook venison or lamb iʼll try that as a glaze for the meat the resulting cake is dense moist and fragrant not overly sweet it would be good served plain as a breakfast cake with coffee but by adding the syrup the resulting dessert is a veritable crown of jewels polenta 09 wednesday sep 2009 posted by tasteful tart in food photography leave a comment tags autumn cornmeal gougere polenta sharp cheese smelly cheese winter photograph derek richmond 2009 so autumn is almost here as the colours of the landscape begin to change and the smell in the air starts to get musty my food wants to get richer in flavour and heartier in substance goodness knows how long the winter will last and whether the world will freeze over and i ll be left standing on an iceberg wishing i d eaten that last piece of polenta recipe you can buy ready made polenta at the store but it s an unsurprising shiny slippery sausage of a package that has absolutely no character and really quite honestly it s just so much more satisfying to make it from scratch it also happens to be rather good exercise much like making gougére one has to vigourously stir the pot otherwise you re left with a lumpy mass once cooked i like to spread it in a shallow baking dish dot it with butter and season liberally it is essential for me at this point to add lots of cheese preferably gooey stinky cheese or sharp hard cheese put it in the oven and watch the cheese metamorphose if you make too much for dinner save it for breakfast fry in butter and serve with a runny egg and some hearty sausages that ll be sure to keep you going during the ice storm the invisible flower 23 thursday jul 2009 posted by tasteful tart in food photography leave a comment tags christ figs seasonal photos derek richmond 2009 the fig in season now is one of the first fruits cultivated by humans and predates the story of the birth of christ by about 9000 years i don t remember when i first had my taste of fig but i do remember my father planting a fig tree in the garden stubbornly in the middle of the lawn we later learnt that a fig tree likes to grow with some constriction perhaps against or wall or planted in amongst some rocky earth our tree still grows today quite large and fruiting a little we won t move it the tree stands awkwardly and stubbornly proud in memory of martin my other memory of figs is a tree across the street from a friend in london much to her consternation i would carry a step ladder to the fence and scrump the plump luscious fruit only the offerings that hung on the public side of the street would i take is that so bad dried figs figgy pudding figs soaked in wine brandy or marsala figs in bread and butter butter pudding figs with cheese or fig salad drizzled with honey on some bitter leaves with toasted pine nuts and mozzarella the english figure of speech i don t give a fig relates by way of a bengali proverb perhaps to the fact that the flower of the fig is invisible the flower is actually the fruit inside one says it to mean i don t care i don t see you but i do care i care very much that you like figs and you must eat them with abandon in season sardines 18 saturday jul 2009 posted by tasteful tart in food photography leave a comment tags ajo blanco chicago fish isaac and son sardines spain photos by derek richmond 2009 sardines one thinks of them in a flat can in oil or water or if you live in a busy city then one thinks of them as human beings packed into the subway or bus my perfect idea of a sardine is fresh glistening like an oil slick smelling of the sea fresh sardines are such an easy meal and so good for you an oily fish full of omega 3 that partners well with lemon and parsley potato salad frittata and a crisp bottle of white wine perfect summer feast holidaying in southern spain whilst in my twenties beget me many a meal of sardines standing at the bar fumbling spanish ordering tapas everything caught that day grilled simply ate quickly i don t know if or when i ll ever return to that place in spain but my memory of it endures along with another of a hill top restaurant where we would go for brunch ajo blanco a cold garlic almond soup with frittata and bread looking out over the pool and across the soft valley morning fog in my head sweet garlic taste and cold fresh eggness in my mouth life oh joy a recent trip to isaac and stein fish wholesaler in chicago landed me some sardines i brought them home split them and removed the backbone pretty easy they are a soft fish made a stuffing with breadcrumbs garlic parsley lemon zest salt and pepper preheated the broiler and threw them under turning once for maybe 15 minutes total cooking time i like to keep the heads on my fish some of you won t i like to see the creature afore me make friends with it as such eye to eye you can of course remove the offending member if that is your wish however be assured be close to what you eat know it like you know yourself i hope you know yourself warts and all easter fare 12 sunday apr 2009 posted by tasteful tart in food home travel leave a comment i am in london on a brief visit to spend a few days with my mother who has just come out of hospital following neck surgery she has a rather impressive line of staples in the back of her neck that would put frankenstein to shame today easter sunday we were treated to a cooked roast lunch plated and delivered to our door by our lovely neighbour christine roast lamb with mint sauce roast potatoes steamed carrots and runner beans all gorgeously moistened by rich gravy a dish of poached home grown rhubarb gooseberry and blackberry sweetened with sugar and accompanied with custard followed we sat the two of us in mummy s crisp white bed surrounded with the sunday papers and the phone constantly a ringing what yum and how relaxing however shame on me for not carrying my camera wherever i go in my desire to travel light so too is this posting sadly imageless so i leave it to your imaginations good old english grub in bed on a dreary day with much love and comfort happy easter rations 06 friday feb 2009 posted by tasteful tart in food photography styling leave a comment tags canned food democracy rationing all photos derek richmond 2008 derek richmond a multi faceted cerebral and sensitive photographer who consistently spurs me on to think about creating personal work outside of my mostly full time styling career engendered this post given a precious saturday or sunday i curl up at home or in the bookstore and let my brain run amok forgetting the travails of daily life to immerse myself in mental masturbation in thanks to him i post this blog entry browsing through food magazines trying to come up with said concept for a new photo shoot i came across a double page of two adverts one a very foodie jamie oliver ad and the other showing a dirty post meal plate i forget the advertiser for some reason this juxtaposition struck me and i began to think about the have s and the have nots in the strange way one s mind works i started musing upon rationing in england during wwii it occurred to me that no matter what material riches a person might have had the lack of available food created a democracy amongst people the following series of images were borne from this idea basic foodstuff tinned sardines smelt corned beef evaporated milk canned spinach smoked fish jello juxtaposed with luxury material items enjoy what to do with a glut of vegetables and sniffles 29 wednesday oct 2008 posted by tasteful tart in food photography leave a comment tags cardamon kismet pears michigan roast chicken all photos j lowe 2008 oh woe is me i have a cold i awoke sunday morning with the sun streaming in my window and i felt wretched before deciding to spend the day wallowing in self pity which is a perfectly acceptable option mind you i instead chose to deal with the matter in a more british stiff upper lip fashion i have a glut of food in the fridge which are in need of far more attention than my poor self i also have another of my lovely organic chickens and what better than chicken to feed the sniffling soul mini bartlett pears from kismet organic farm apples purple potatoes garlic and red onions are the michigan bounty before you now what to do with the chicken since i love to take pictures as much as i love to cook i wanted to let the chicken do its thing whilst i concentrated on photographing the rest of the meal a one pan wonder of roasted goodness seemed ideal so i took my box of bounty and added curry powder star anise and cardamon i need something fragrant to filter through my stuffy nose bake chicken at 425 for half an hour then turn down temp to 325 until internal temp reads 165 then let it sit for 20 mins baste it every 20 minutes you can cook the vegetables and fruit all at once in the pan for some great caramelised stuff or for prettiness cook them separately and garnish afterward aioli 30 saturday aug 2008 posted by tasteful tart in photography leave a comment tags aioli harrods quail eggs richard olney rick stein photographs derek richmond 2008 quail eggs seem rather posh is it that a thing so small and expensive must be for the special and precious of this world petit fours tartlettes canape ́ s these diminutive dishes remind us of the upper class growing up in london and speaking rather proper english led others to assume i was posh and came from money far from the fact i came from modest beginnings though did have rather superior taste thanks to parents who read well and paid attention to the world around them at a young age i was introduced to the idea if not the direct experience of fine things visiting harrods was considered part of my education this gargantuan department store is sadly no longer the epitome of high class purveyance it once was their food displays were a sight to behold and staff gave every customer their gracious time and attention nowadays harrods is a theme park but it was where at 6 or 7 years old i came across this perfectly adorable child sized foodstuff as precious and as diverse in appearance as my collection of marbles quail eggs are creamy and delicate and delicious they are also beautiful to look at once cracked or cooked and peeled the interior shell colour is such a calm blue the kind of hue i should like to put through my hair when i am old and gray i digress i bought a dozen quail eggs and because my mood was in for a penny in for a pound i decided to make some aioli also aioli is a mayonnaise made with egg yolk garlic lemon juice and oil there is nothing quite like fresh mayonnaise and the process is ever so easy given a half hour of contemplative dribbling and pounding with a pestle and mortar i followed rick stein s recipe from his book english seafood cookery he allows for the use of a food processor as an alternative to the pestle and mortar which i will too if you lack the latter but i hasten you to purchase one for it more simply returns you to the process of cooking rick stein s aioli 8 cloves of garlic 2 fresh egg yolks juice of a quarter lemon a good pinch of coarse sea salt 12 fl oz of good virgin olive oil i find extra virgin to be a little too bitter so i combine it with sunflower in a quantity of 2 3 to a 1 3 reduce the garlic to a puree with a pestle this process is aided by adding your coarse sea salt at this stage add egg yolks and lemon juice and beat in with a whisk the oil in a very slow and steady drizzle the additions in parenthesis are my additions to the recipe instructions i also added chopped fresh dill in researching aioli i came across a book that i will buy richard olney wrote simple french food in 1974 he said by knowing and accepting rules one frees oneself of rules this is surely the basis of cooking and the crux of creativity know what you speak of and then speak your own mind magic in michigan 05 tuesday aug 2008 posted by tasteful tart in food travel leave a comment tags marinara northport northwestern michigan tricolore photos j lowe 2008 in planning a road trip to take me around northwestern michigan and into the upper peninsula i stumbled across some reviews on tripadvisor com of a b b in northport on the western peninsula called the old mill pond inn these are snippets from some of the user reviews our wives were actually frightened to stay there straight out of a horror movie something is definitely amiss at the old mill pond run this is a fabulous and eclectic feast of a destination isn t diversity great sadly most people in this world are really annoying and should just stay at home getting fat or fit in front of the television the owner of the old mill pond is david chroback an artist who has lived there for 25 years and has run his b b for about that long too he also caters food and organises all sorts of events in the area as i travelled around visiting various farms and wineries i would mention his name and people s faces would light up with recognition by all accounts he is deeply respected by many people for miles around i spent three nights at the old mill pond inn on approaching the driveway i was greeted by a replica beefeater in his sentry box self proclaiming redundancy and in the distance on the lawn a large breasted bra and panty clad wooden cut out woman declaring herself ready to whip me into shape the house and garden is an eclectic and passionate series of vignettes he has amassed collections of objects from the glittering to the kitsch primitive to iconic wacky to interesting david s home and the six rooms he has for guests are a veritable circus of ideas with delightful irreverence he moves gently and generously through the world creati...
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