Take-Away Dinner Disaster

Eating properly in London has been difficult -- audition days are packed, and it has very much been a "go-go-go" situation.  On top of packed days, my Invisalign prevents me from casual snacking.  In fact, I really can't afford to eat without getting food nastily stuck in my teeth, unless I have enough post-meal time for brushing and flossing my teeth... which, on days with very short lunch breaks, is not afforded.  This means I have not been good about eating substantial meals, and my jet-lag has been really bad this time around.  All in all, it's been super long and intense focus-required days, spotty meals, and not enough sleep.  Tonight, I decided I will stay in, get loads of take away food and just PIG OUT.  I went to one of our reliable Thai chains, Busaba Eathai, and got two people worth of food.  Sadly, the chicken curry container opened in transit and spilled all over the environmentally-friendly paper containers and bag.  Thank goodness for the USA Today newspaper I had lying around, so I can lay out my curry soaked dinner.

Not a pretty sight, or easy to eat, but it was good to eat my fill (I didn't eat everything, but a lot!) for a change.

Audition days have been very packed indeed.  I've done this all before, but I'm surprise just how tasking it is this time -- I suppose it's because this year, it's really just me and the casting director.  The resident director is not part of the process, as she is leaving at the end of contract.  This time around in London, it really is between me and the actor auditioning.  No buffers.  This process takes a lot out of me -- on one hand, I have met some incredible, super-duper experienced actors who have worked with directors I'd consider The Greats.  It's an honor to read them for parts and direct them, give adjustments in my own way.  But on the other hand, this great honor is a great stress -- I feel too young and inexperienced to be noting these incredible actors who have worked with directors and on shows I have studied about on paper.

I did make it to the gym once, so I'm not doing too shabby on the fitness front and not just drinking rose wine.  Although the wine does help me "ease" into sleep a bit better.

2 more days of auditions for this round!

Back in London - and back to a life in a hotel for the week

I arrived into London tonight -- fairly smooth trip.  Now back in the familiar Radisson Bloomsbury for the week.  I'm not happy with the room I'm in, but there's nothing the hotel can do for tonight (my having checked-in at 10:30pm or so).  Hopefully I will move rooms tomorrow.  The room I have looks onto the courtyard of an awful-looking apartment building deeply reminiscent of a prison.  I can't keep my blinds open because it's so ugly and confining.  Okay for a night, not good for a week's stay.

Anyway, it's too late to get any food, really, so I've gotten myself some take-away wine from the bar downstairs.  It's a Californian Syrah rose I've come to drink whenever I am staying at the Radisson Bloomsbury -- I find I drink more rose than white in London -- which I hope will help me get over the jetlag and go to sleep, ready for a big big day tomorrow, working with actors on my own.

London-bound

I leave for London early Thursday, will be there for a week.  Still no better at packing... And the dreaded question is, How do I pack for a week of London rain?

Back to the... Tray 2

I am going to London next week, so I went to the dentist today as part of my prep for being away from NYC.  I'd expected the visit to be a short and concise one, in which I pick up Tray 4 and 5 and be on my way.  This was not to be.  It proved to be time that I got attachments for the top (uncomfortable process, but necessary), and my dentist has instructed me to go back to Tray 2 for 2 weeks -- she is not happy with the way my teeth have moved.  BOO.  That's losing 3 weeks, since I'm already halfway through Tray 3.

*sigh*

Good thing I kept Tray 2.

TRAY 3

In an on-line discussion forum about Invisalign, a few people mentioned that it is good to put in the new trays of Invisalign the night before one's start date, as over night the teeth will adjust to the new trays.  I followed this suggestion when beginning Tray 2, and so I repeat this process tonight.  As before, it hurts a lot as I put in the brand new trays.  Although one can't tell much difference between Tray 2 and Tray 3 simply by looking at them, my teeth definitely feel the slight adjustment.  But I'm excited to start the brand new trays.

I'm keeping all the old trays so that I could line them up and see the difference in the end.  Plus, I spent a fortune on them, it feels weird to just dispose of them so readily.

Rum Pear/Hazelnut Cake

Having never been much of a baker or a dessert person, I didn't have a spring-form cake pan... just this larger pan, so I have been making the cake at 1.5 times bigger.  I now own a spring-form pan, inspired by this cake and wanting to explore others, but David requested that I continue to make this bigger, rectangular version, because there is more in the end.

P.S. I just gave up on trying to create any design on the surface because the cake just seems to rise over it anyway.

David and I have a new snacking addiction... I mean, snack sensation we like to have available to us in the fridge.  It's Rum Pear Cake, which is the altered version of the Rum Apple Cake I made a couple of weeks ago.  After several passes at making the cake, we have hit the ideal combination.  It's truly delicious, gluten-free, wheat-free and totally satisfying.

I follow the recipe as was posted HERE, but make the following substitutions:

- Hazelnuts instead of almonds
- Anjou pears instead of apples
- I double the amount of rum (we use Mount Gay Rum - Eclipse, which is a darker rum)
- I use muscavado sugar, which is listed in the recipe as an option.  I don't use the full amount, just a little bit less, because we prefer it less sweet

I found that our superpower blender does an excellent job grinding the hazelnuts.  I put the blender on "Snow" setting, works like a charm.  No need to get a spice/coffee grinder.

David LOVES this cake (I do, too), and it is quickly beginning to beat out the chocolate flour-less cake as the home-made dessert choice.  It's easy, lovely, and has gorgeous, almost pudding-like texture because of the rum.  We highly recommend this recipe.

Tray 2 - finding spaces

I know this is a weird and perhaps unattractive photo to post... but as I go through the Invisalign process, I thought it's good to record this experience alongside everything else, to see the changes.

It's hard to see in the photo, but I noticed today that I suddenly have more space between my teeth on the bottom.  I attribute this slight alteration to the Invisalign.  I really feel there is a change -- floss goes through easy and with room to spare, I can see a definitive space between each tooth.  During the Invisalign process, one usually gets one's teeth "shaved."  This shaving process is necessary to make room for the teeth to move.  Basically, the dentist/orthodontist takes a tool and "shaves"a bit more space between teeth.  While I've had my teeth spacings shaved on the top, not on the bottom.  And yet suddenly all this space!  Remarkable.

Tray 3 next week.  I've gotten used to wearing Invisalign.  It's still a hassle that I have to take the trays out each time I want to taste something or drink anything with color, but it's not too bad.  Having Invisalign certainly prompts you to ask yourself, "How much do I really want to eat/drink this?"

The most difficult times for me with Invisalign is when I am cooking, when I want to taste the seasonings.

It's that time of the year...

... when we start talking about the London re-cast and we start planning to live in London for about a month.

It always gets busy all of a sudden when this re-cast season comes upon us.  Suddenly I'm incredibly aware of London time -- the work days are necessarily earlier, mornings are packed with phone calls and emails, which peter out in the NY afternoon once London has closed for the day.  As always, I don't think this re-cast will be easy.  And with the show going into its 5th year and the budget seeking to be smaller, there will be a lot to do in the 4 weeks David and I currently plan to stay in London.

Because of the demands and specific difficulty of this re-cast, I requested to have a week on my own in London to do further preparation work before the 4 week re-cast period that was originally allotted.  This request was approved this morning, which means I head out to London for a week around March 25.  While I feel fantastic and relieved about having my request approved (the letter to the producers took painfully long to compose), I feel sad about having to leave David and NYC for a week.  I know it's only a week; and I've done casting sessions on my own in London and elsewhere before, on some occasions for 2 weeks instead of 1.  But we'd fallen into such a great groove of healthy eating and living at home, I'm loathe to leave it all of a sudden.  I have great aspirations to continue the gym sessions while I am holed up in a hotel in London, however... crossing fingers!

So as of now, I go to London for a week the end of March, come back to NYC; then David and I go to London around April 11 for 4 weeks.

In other news, I've had some stomach issues this week, which explains why my cooking blog entries had stalled.  I've had recurring stomach virus issues this year, and it's been a painful and nauseous few days.  Hopefully I am on the mend, finally, and will be able to enjoy the weekend -- NYC is supposed to see some hints of spring this weekend, so we are looking forward to it!

Cauliflower Shepard's Pie (sans potatoes)

Last night I made my Cauliflower Shepard's Pie, which proved very successful.  In the end, I ended up only using cauliflower puree for the crust, no potatoes.  For the meat filling I sauteed ground veal, leeks, shiitake mushroom and baby portabella mushrooms.  Like the Michael Chiarello recipe I mentioned before, I added chopped thyme, parsley, flour (tablespoon), tomato paste (tablespoon) and cinnamon (only a teaspoon and a half).  As the filling cooked, I added a cup of white wine and about a cup and a half of chicken stock (unlike the red wine and beef stock Michael Chiarello calls for -- I thought the white wine/chicken stock combination would be lighter and more suited to veal).  I simmered it all down for about a half hour.  After all done, I lined the bottom of a pan with the filling, then layered the cauliflower puree on the top as the "crust."  I used two heads of cauliflower -- steamed the florets until very very tender, then pureed it in the blender with a dash of olive oil.  I sprinkled a thin layer of parmesan cheese on the top, then baked it until golden.

We had some leftovers for lunch today and I must say, it's even better the next day.  The shape comes together more as it's had time to settle.  Substituting cauliflower for potatoes worked wonderfully -- very flavorful, creamy in texture, but not stodgy.

Top view

Side view

lots o' snow

The snow continued all through the night and much of the day yesterday, at the end of which had established some kind of a record for snowfall in New York.  David and I stayed indoors, happily.  We worked out at the gym in our building, then watched the Olympics -- highlights were the Canada v. Slovakia Men's Hockey game.  Canada won, which means they play the US tomorrow in the Gold Medal round.  I'm looking forward to this game, and find myself surprisingly passionate about having the US beat Canada.  I just find the Canadian team to be more rough than they need to be, I suppose.  I was also upset that Apollo Ono was disqualified.  Very annoying since HE had a hand push on his hip from a Canadian skater in a different game, but that Canadian skater was NOT disqualified because Ono is SO awesome he did not fall.  But when Ono put a hand on a Canadian skater's hip last night, the Canadian fell -- and Ono got disqualified.  Of course, the guy who made this call was Canadian.  Ho hum.

Anyway, here's a pic of our neighbor's patio downstairs around midday yesterday, still in the middle of snow coming down like crazy.

herb crusted rack of lamb, brussels sprouts & roasted carrots/sunchokes

I suppose this blog is quickly becoming the cooking/eating blog.  Alas.  But cooking and eating at home has become our recent hobby/interest, and so it goes.  Tonight I made a rack of lamb with fresh herbs and garlic, accompanied by brussels sprouts and roasted carrots and sunchokes.  The carrots and sunchokes I tossed in olive oil, microplaned garlic, some cayenne and muscavado sugar -- a great combination.

We're holed up inside while it snows outside, waiting for the top contenders in Ladies' Figure Skating perform.  We've very much enjoyed following the Olympics, eating in front of the TV with some wine.

Shepard's Pie

This weekend my plan is to make a Shepard's Pie with a twist.  David and I recently entered into a discussion about Shepard's Pies, and how he's never liked them.  He credits camp experience as a reason for his dislike.  I on the other hand love the idea of Shepard's Pie -- such a comforting, cozy, warm food concept for the winter nights -- but because I try to veer away from unnecssary potato consumption, I haven't eaten a Shepard's Pie in a long long while.

So I've had an idea.  I'm going to make a Shepard's Pie with a cauliflower/potato crust.  Pureed cauliflower can taste a whole lot like creamy mashed potato, perhaps more velvety and light.  I thought a mix of cauliflower and potato mash will make the crust lighter.  The meat content will be veal, and I think I'll throw in some leeks and shiitake; use chicken broth instead of beef, and maybe add some hit of cumin.  I found a Michael Chiarello recipe, which will be a good base (but the recipe is for a more traditional beef/lamb Shepard's Pie).  It's an experiment, but I'm looking forward to the attempt especially since it's snowing so much here!

Stay tuned.

snow again

Bundled up to go grocery shopping, so we have plenty of food for the weekend.  If only we had a fireplace, it'd be a perfect way to spend time indoors... but it's a good time to cook yummy comfort foods.

Feels as if we're inside of a snow globe!

Invisalign Tray #2

Today marks the start of my Invisalign Tray #2.  It hurt earlier today, I feel a renewed pressure on my teeth all around, but it's not too bad now.  I've gotten used to wearing Invisalign, it seems.  I've overcome my super dry mouth (which was due to my mouth coping with having foreign entities in it).  I learned to use a nail buffer to buff the edges a little, so that they don't dig in or scratch my mouth/tongue, which has been a major improvement.  I have 24 trays for the bottom, 16 for the top.  The journey is long yet, but I'm getting good at taking them in and out and coping with life without random food tasting and nibblings (since each time I eat anything, drink anything with sugar or color, I need to take my Invisalign out).

Can't wait for Tray 3!

duck, duck, broccoli rabe (and cake)

I am delighted to report that my very first attempt at cooking duck breast proved a raging a success!  The cherry/plum red wine sauce was great, too -- I improvised a little from the Food52 recipe.  The duck cooked a perfect medium, and David and Michael both loved it.  The broccoli rabe came out well, too, although I think I'd tweak the recipe next time.  Go for a more crunchier quality..... and perhaps add more spice and flavor.

Pan frying the broccoli rabe in porcini/panko crust...

Sliced duck breast with cherry/plum red wine sauce, side dish of broccoli rabe.

The cake was very special indeed, and one that has convinced me that I really need to get a coffee bean grinder.  Not to grind coffee -- we don't drink coffee -- but so I can grind nuts finer.  I used the food processor to grind the hazelnuts today, but I think it'd be more ethereal a cake if I could get a finer grind.  I put extra rum into the cake (of course) and it was terrific.  It's a grown-up apple cake, not too sweet, lovely texture.  We served it with a raw agave dairy-free hazelnut chocolate ice cream (made out of cashews).  Delicious!

I think this cake would be great with a drizzle of caramel... next time!

David's portion is heavy on the ice cream, as always.

Rum Apple Cake!

We're going back to Michael and Eleanor's house tonight -- Eleanor is in London -- for another round of watching the Olympics (Women's Figure Skating Short Program is our prime event) and me cooking dinner.  It's a great chance for me to attempt new dishes and recipes with very good, appreciative eaters.

To this end, I baked a cake this afternoon to bring for dessert -- the Rum Apple Cake.  This cake contains no flour!  Instead the batter's "flour" component is ground hazelnuts.  The original recipe calls for ground almonds, but I'm switched them out for hazelnuts.  I also used Braeburn Apples instead of Granny Smiths, because I don't really like Granny Smiths' overt tartness.  The cake is cooling now, taste testing later.

I tried to make a "sun" pattern but it sank while baking... oops.

This Week's Cooking Challenge

These are the recipes I'm testing out for this week:

I made Roasted Eggplant with Artichoke Hearts and Salsa Verde last night -- it's super easy and delicious!  I skipped the anchovies and used a regular eggplant since I already had one in the fridge.  Simple and excellent over skate wing, which I lightly coated with corn flour and pan fried.

Other items I want to make this week are (click on name for recipe):

- Roasted Duck Breast with Sour Cherries (I'm going to use frozen whole cherries instead since it's not the season for sour cherries, and plums instead of apricots)

- Porcini Fried Broccoli Rabe

- Rum Apple Cake (Using hazelnuts instead of almonds, since I can't eat almonds)

I'm obviously crazy about Food52 website.

Photos when I make them! x

Workin' on 'em Guns

I have done about 2 solid weeks with David at the gym (3 times a week -- 6 sessions) on his new Power Training program.  Feelin' good and starting to see some results?!  Around the shoulders perhaps.  I do feel stronger, less shy about working with weights at the gym, and I'm finally getting the hang of flat back.

We also have a gym in our building now -- our apartment complex has bought the defunct Crunch gym downstairs and made it into a game room, movie room, board room and a pretty good gym.  So now on days we don't make it to the proper gym (down the block -- sad, but on some wintry days the block can get you down), we can just take the lift downstairs.  Yay!

I'm hoping I will be like a gym bunny butterfly and stick to this (I just have to go with David every time he goes), and flourish into a fit and toned version of myself. 

SUCCESS!!! Melanzane alla Parmigiana

In the end not satisfied with the previous effort, I made melanzane alla parmigiana again today.  It was so close, but not quite right, and, truthfully, this near-miss has bothered me since my first attempt last weekend.  It tasted fantastic at the time, but I knew the best was yet to be.  Perhaps it's all the Olympic coverage and the inspirational stories told by the hardship and challenges faced by athletes... I just felt that I could make the dish better.  I needed to conquer it, go for the gold, as they say.  And although the flavor profile was great in the first attempt, the texture was lacking and the shape didn't hold up.  As they say in figure skating, it came down to the GOE -- Grade Of Execution (which is what it came down to in Men's Figure Skating -- Lysacek's GOE was superior to that of Plushenko in the Free Skate).   All week I thought: If I sliced the eggplants thinner, prepared more baked eggplants to lay out; if I shimmered the tomato sauce more, and used less mozzarella, as dictated by the recipe (last time I was worried it would be lacking)... I thought I could come up with melanzane alla parmigiana of my dreams.

Obviously, I am obsessed with melanzane alla parmigiana.  I have been haunted by it ever since we went to Rome.  This is already 4 years ago.

So today I followed the Food52 recipe rigidly -- I sliced the eggplant very much at 1/4 inch width.  Well, okay, okay, I did make a few alterations: more garlic in the tomato sauce, basil in between each layer, and a light sprinkle of panko on the top crust for crunch.  Otherwise, I committed to the recipe as dictated on Food52 website.  And I am ecstatic to report it was SMASHING.

It was like... eggplant lasagne.  SO DELICIOUS.  Light, fluffy, flavorful, with just a delicate center of mozzarella.  And it kept shape!!!  The great thing about this recipe is that the dish is not oily or greasy, which can often be a problem with melanzane alla parmigiana, as the eggplant slices are pan fried before being baked.  Not so with this recipe.

Hooray!!!

Roast Vegetables, Fitness & Impending Travels Again

This winter I have become addicted to roasted brussels sprouts.  So delicious, so easy, and even good cold the next day.  I especially like to load our version with lots of garlic, which gets caramelized and crunchy once broiled.  Mmm mmm good.

Last night I also roasted some leftover cauliflower and broccoli, tossed in olive oil, garlic, salt, pepper and some cayenne pepper.  The cayenne pepper gave it a nice spicy kick.  The vegetables went nicely with the bone-in porterhouse steak.  (I really want to start taking nicer photos of food... these photos are taken on my Blackberry, so I apologize for the low quality.)

A very handsome boy but also a very silly one... this face expresses his delight in the spicy roasted cauliflower and broccoli.

It feels fantastic to have a fridge stocked with vegetables -- and in the winter, roasting is such a terrific, easy way of eating them. 

As I mentioned briefly before, David and I have also started a new gym routine at the start of this year.  Or rather, David began a new work-out regimen and also acts as my personal trainer.  It's called "Power Training," and the idea is to work your body as a whole, as opposed to separate sections.  I have managed to stick with David doing this program, and am enjoying it.  It definitely focuses me at the gym, and it feels good afterward.  I have even done bench presses, albeit just with the bar and no weights (but hey, who knew that bar was really heavy!).  David is an excellent trainer (although sometimes he is bossy).  And now I am not in excruciating pain the next day!  (David says I need to use even heavier weights... ever so tough.)

It's great to get in the groove of eating healthy (i.e. mostly organic and at home, not too much dining out) and going to the gym regularly.  It looks like we will go to London for a month in April, though, so I hope we find a way to continue our ways and not get too fat/chubby/out of shape.  Always difficult when we're on the road... But we're looking forward to going to London, it's been a while since we traveled for work.  It's just about balance...