Chicken in Wine & Dijon Reduction

I’ve been hotel living now for over two weeks and this recipe is my most adventurous to date. It also presented me with a bit of a dilemma in the middle of cooking when I suddenly realized I didn’t have a wine bottle opener. Fortunately, the hotel provided serrated knife which I then used to not pop the cork, but rather to plunge the cork into the bottle.  Oh well, [&hellip

Orzo with Walnut Pesto, Olives and Feta

I’m only a week away now from ending my time cooking at the hotel.  The house is ready August 1st and while I’ve enjoyed the challenge of making meals with a limited kitchen I am excited about having a full kitchen soon. If you haven’t figured it out, it’s fairly easy making pasta in a small kitchen.  All I needed for this recipe was a 4 quarter stock pot that [&hellip

Linguini with Pancetta and Golden Beets

Pasta dishes are a great option for hotel cooking. They require only a couple pans and Extended Stay America’s kitchen came with a rather large strainer, showing someone thought a simple pasta makes sense for small kitchen cooking. Last night I modified a recipe I usually make with Pancetta and Parsnips and Taglietti noodles. I had picked up some beautiful golden beets at the La Canada Farmers’ Market and needed to [&hellip

Hotel Burger with Goat Cheese

I am still at in my Extended Stay America hotel room with its quaint kitchenette. Tonight I came home after a long but enjoyable week of work, now only two weeks away from reuniting with my wife and kids. This morning, before leaving to work, I thawed out some grass-fed ground beef I purchased at the Studio City Farmers’ Market last Sunday from Best Beef Ever. It was my first [&hellip

Root Vegetables and Lentils in Mustard Sauce

This is an adaptation of a recipe I posted before: Lentils with Turnip, Leeks and Carrots. I made a few edits since I’m still doing my series on “Hotel Home Cooking.” Much of the original recipe was followed; however, I lacked cloves and red wine vinegar plus I had some yellow zucchini that I added to the carrots, leeks, and garlic. The final result isn’t that attractive. Fortunately, the flavors [&hellip

Chanterelle Mushroom Cream Linguini

I had a great early afternoon at the Studio City Farmer’s Market today.  Our family had stopped here about a year ago when we were in town visiting family and taking the boys to Disneyland on that trip for their 5th Birthday.  It was one of the things I was most excited about when I thought about living again in Los Angeles. The Studio City Farmers’ Market is full of [&hellip