The Rules to the ART Recipe Game

I want to change your perspective of cooking – instead of it being deemed as a taxing, chaotic time in the kitchen, I want it to be viewed as a dedicated time for you to relax and a time for you to create your own ART experience in the kitchen.   Particularly as we navigate the world’s new norm, I want to encourage a more positive experience in the kitchen through a new (ART Homestyle) lens.

In my blog, I will offer you some helpful tips in the kitchen. Particularly as we navigate our crazy, new schedules together, whether you are a stay-at-home mom/dad or working mom/dad, college student, or single-working professional/artist.

With a busy schedule, it’s been proven that it’s hard to find a good chunk of time. But I really feel that by using quick + easy recipes, it will change your perspective and it will allow you to quickly whip up something good even after a long day at work. 
Prep may be need to incorporated and of course enjoying a glass of wine (my staple) while doing so will make the experience that much better! 

So let’s cut to the chase, in terms of making this an ART, and not a science — I’ve noticed that new cooks aren’t always sure of the cooking “Rule of Thumb”. Whether there are questions about:  cook time, how much seasoning do I use, or do I cover/ uncover this dish.

Main Food Groups

Based on my experience, I’ve determined that there are three (3) major food groups, each with a set of valuable, ART Rule of Thumb that will carry you through the ART experience.  In other words, if you could group foods based on their similarities, then you could certainly find similarities in the way that they should be cooked.

Here are the Main Food Groups -

• Comfort, Slow-Cooked Meals - roasts, whole baked chickens, short ribs and more.

• Quick Meals – breakfast (eggs, sausage, bacon), grilled fish, and more.

• Soups & Sauces – tomato sauces, chicken soups, chili, and more. 

Comfort, Slow Cooked Meals:

Always sear meats (like roasts) first in order to lock in the flavor and to create an outer crust; then slow cook, covered, at a steady 350 temperature in the oven in an effort to make it tender.
For a soft + moist whole baked chicken, cook covered the entire time.
For a crisp + moist whole baked chicken, first cook uncovered then covered towards the end.

Quick Meals:

Typically, you’re cooking/browning food on medium to high heat in a coated oil or butter skillet for quick meals; ie. pancakes or grilled fish.
To ensure the food is fully cooked through, turn down the heat (from high) towards the end.
For thin meats, like bacon, the center cooks fast. For thicker meats, like salmon, the center cooks slow. One helpful tip for ensuring the center of grilled salmon is cooked, is to set a pan directly on top of it towards the end, which compresses the heat to the center. Make sure to not overcook.

Soups & Sauces:

For soups, always sauté your veggies on medium to high heat in olive oil first. You can even add chopped raw meat after sautéing the veggies, rather than adding raw meat midway through while the liquid is boiling; adding the meat earlier rather than later locks in the flavor. Once the ingredients are all in the pot, cook on low, covered for approximately 1.5+ hours.
If you’re making a meat sauce, always sauté veggies with raw meat first. Then add sauce (ie, tomato sauce).
Also, all tomato pasta sauces benefit from a good ole’ cup of pasta water added to it; reserve 1 cup of pasta water always.

Seasoning Tips

Always season to taste, even if that means at the start, and mid-way through cooking. Generally, you only season at the start.
Some recipes call for just the simple fresh ground sea salt and pepper (ie. simple, grilled veggies like broccolini and high quality, premium steaks), while other recipes call for more of a multitude of seasoning blends (ie. roasts, curry, short ribs, soups).  I encourage you to explore beyond just salt and pepper for all recipes.

Ultimately, you want to maneuver as though cooking is an ART and not a science, this way you can 1) enjoy the experience, 2) learn as you go, and 3) get super creative in the kitchen.  Nothing about cooking is a science (except for baking).
Utilizing these ART tips in your kitchen not only will offer maximum results, but they will also give you more confidence in the kitchen.

Enjoy my recipes to come.

They are derived from family tradition, tweaked recipes, trial and error, and my very own cravings.