Chef Jason Roberts believes that healthy food and fun should coincide. In his new cookbook Good Food Fast!, Roberts shares delectable, gluten free recipes for those with busy lifestyles. Good Food Fast! is filled with meals, like the Roasted Breast of Chicken Stuffed with Fontina and Rosemary that follows his interview, that will make your cooking experience efficient and enjoyable.
Tell us a little about why you wanted to create your book.
I believe that a good cookbook still holds a significant place in the kitchen, they are very tactile.. I love flicking through my library of cook books and reading, I am old fashioned I guess, I would rather support a chef through his books than trying to google, download and print to make a dish.
What is Good Food Fast! about specifically? How is broken into chapters, etc?
Good Food Fast is about turning the tables on fast food, and sharing with my readers that they can have fast food, which is actually good for them! The book is based on being a conscious eater – steering away from the chemicals and processed foods, doing your best to be well prepared and not leaving your next meal to chance.
What was the hardest part? Easiest part?
The hardest part was culling the large amount of recipes I had written for this book, and the easiest part was giving away the food after we had shot it. I had friends, neighbors and colleagues who helped the food disappear.
What is your favorite thing about the book?
My favorite thing about the book is the way I was able to collaborate with my partner Sami J (the Photographer) on the final images. Working with her is a dream! I love what we achieved in such a short time
What do you want people to come away with after reading your book?
I want people to know this book is about teaching methods of cookery, and that once they have acquired some basic cookery skills, they can go forward to use their own imagination! I want people to know about the joy and fun that is found and forged in a kitchen.
What projects are you working on?
I have an upcoming ride for NOKIDHUNGRY. Click the link to join: http://join.nokidhungry.org/goto/ChefJasonRobertsEastCoast
- 2 cups small fingerling potatoes, rinsed and split in half lengthwise
- 6 whole cloves garlic
- 2 large sprigs rosemary
- 5 tablespoons olive oil, divided
- Salt and freshly ground black pepper to taste
- 2 (6-ounce) chicken breasts, skin and wing bone intact
- 2 ounces fontina cheese
- 1 teaspoon finely chopped fresh rosemary
- 2 cups baby spinach
- 1 small lemon, cut into wedges
- Preheat the oven to 375°F (190°C).
- Place the potatoes onto a baking sheet with the garlic and rosemary, douse them with 3 tablespoons olive oil, and season with salt and pepper. Bake them for approximately 30 minutes or until they’re golden and tender. Remove them from the oven and set them aside.
- Meanwhile, hold the chicken breast by the wing and push your index finger between the flesh and the skin to separate the skin from the flesh and form a pocket. Repeat with the other breast.
- Cut the cheese into 2 thin pieces, roll it in the chopped fresh rosemary, then push the cheese under the skin of the chicken breast.
- Heat the remaining 2 tablespoons olive oil in an ovenproof frying pan. Season the chicken breasts with salt and pepper and, when the pan is hot, place the chicken into the pan, flesh side down, and brown it for 2 minutes. Turn it over and then place the pan into the oven for 8–10 minutes, which should be enough time for the chicken to cook through (however, a larger breast may take a bit longer to cook through).
- Remove the pan from the oven, wrap the chicken in foil, and let it rest for 5 minutes before serving.
- Toss the spinach with the hot potatoes, squeeze in a little lemon juice, and allow the spinach to wilt.
- To serve, place a small bed of the potatoes, garlic, and spinach in the center of a plate. Use a sharp knife to slice the chicken into several pieces and lay it over the top of the potatoes. Serve with a lemon wedge.
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