While J learned much of his culinary skills from Martha, my early years of cooking were mostly me experimenting with recipes taught to me by my mother. That said, over the past half dozen years or so, I've gotten much of my inspiration and style from a royalty in the cooking world: Ina Garten, Barefoot Contessa. While she is more than capable of making the most intricate of culinary delights, her guidance to creating amazing and memorable dishes is this: simple is elegant.
I decided to pay homage to Ina by trying my hand at adapting a recipe from one of her cookbooks, Back to Basics. The plan was to recreate Prosciutto Roasted Bass with Autumn Vegetables, but as I made my way through the grocery and to the fish department, I was aghast to find that I had chosen an off day to pick up fish and the selection was less than stellar. Not letting that get in the way of inspiration, I quickly adjusted and substituted chicken for fish. The end result was a hearty and satisfying meal on a cold winter night.
|A meal that's sure to please|
Adapted from Ina Garten's Barefoot Contessa Back to Basics
In addition to replacing fish with chicken, I also upped the garlic slightly, substituted fresh rosemary for fresh thyme, and switched out squash for Brussels sprouts (the dish was in need of some green!).
1 lb Brussels sprouts
6 parsnips, peeled
6 oz baby carrots
1 lb red creamer potatoes
2 tbs extra virgin olive oil
Kosher salt & freshly ground pepper, to taste
4 cloves garlic, minced
6 chicken breasts
6 thin slices prosciutto
1/4 c butter (1 stick)
6 sprigs fresh thyme
Juice of 1 lemon
Preheat the oven to 400 degrees. Line two baking sheets with foil (this will save a lot of time and hassle on clean-up later).
|Some necessary color in the dead of winter|
|Roasted veggies = Nom nom|
|Wrap carefully, prosciutto is sensitive and likes to stay that way|