Posts Tagged ‘cook the part’

Cool Down with This Recipe for Fresh Lemonade or Homemade Margaritas

Tuesday, May 20th, 2014 No comments

Ready for Cinco de Mayo?

Toast Margarita or Lemonade

A margarita toast to kick off summer!

To get started, make one pitcher (or more!) of lemonade using this simple recipe:

Fresh Lemonade


1 cup lemon juice (freshly squeezed, or frozen if you prefer)
1 cup sugar dissolved in 1 cup boiling water (this is called simple syrup—the heat allows the sugar to dissolve)

1) Mix both the lemon juice and simple syrup together in large pitcher
2) Then, add four cups of cold water and ice

To Serve: Sometimes we have the lemonade “on the rocks,” sometimes we have ½ lemonade and ½ freshly brewed ice tea for an Arnold Palmer, and sometimes we have half lemonade and ½ Pellegrino (for a lighter lemony sparkling water).

For kids, you can even dip the glass rim in sugar (the kid version of our Margarita salt).


Simple Homemade Margaritas

For an adult refresher, follow this recipe (thanks to Carin Canale-Theakston):


Grab a 12 oz. container frozen limeade
Fill the limeade container as follows:
1 container water
1 container tequila
1 12 oz. bottle Corona beer

1) Mix all together in a large pitcher. Serve in Margarita glasses filled with ice (with or without salted rims).




Recipe of the Day: Classic Apple Tarte Tatin

Thursday, May 1st, 2014 No comments

Apple Tarte Tartin

Apple Tarte Tatin

Apple Tarte Tatin has always felt like the perfect Springtime dessert. This upside-down apple tart is the perfect treat after a beautiful day enjoying the sunshine. Beautiful and delicious, serve this up with a scoop of vanilla ice cream for an absolute crowd pleaser. Be careful though; it’s so good, they’ll want you to make it again and again.

1¾ cup flour
9 tablespoons unsalted butter
1 teaspoon salt
4 to 5 tablespoons ice water
12  large Granny Smith apples (6 lbs.)
2 cups sugar
9 tablespoons butter
Zest and juice of one lemon
Preheat oven to 425 F

1. Prepare crust.
In food processor, mix flour, salt and butter until crumbs are formed.  Add ice water and pulse until mixture holds together nicely.  Wrap in wax paper and chill until needed.

2. Prepare apples.
Peel, quarter, slice each quarter into three slices.  Add the lemon zest and juice to the apples.  Add ¾ cup of the sugar and stir.  Let steep for 20 to 30 minutes then drain apples.

3. Make caramel and cook apples.
Using a 12 inch iron skillet, melt butter and add remaining 1¼ cups sugar.  Stir until a brown bubbly caramel forms.
Add the apples to the caramel, arranging them in a nice pattern around the pan.  Continue to add apples in subsequent layers, filling in the empty spaces until all apples have been added to pan.  Cook about 15 minutes, covered, basting the apples with a bulb baster periodically.  When the syrup is nicely thickened, remove pan from heat.

4. Prepare and Bake.
Roll the dough out in a 13” circle.  Center the dough over the apples, forming an edge with the excess dough.  Bake 20 minutes in a preheated oven until crust is nicely browned.  Remove from oven and ensure that juices are not too thin.  If necessary, cook down juices on stove until juices are thick.

5. Flip Tarte Tatin.
Turn the pan upside down onto a serving dish.  You may need help with this as the pan is red hot and very heavy.

6. Serve. 
Cut Tarte Tatin into slices.  Serve with vanilla ice cream.


This recipe is from Cook the Part. You can grab your own copy here.


Adventures in Team Cooking

Tuesday, April 22nd, 2014 No comments

I’ve always felt that team cooking is a perfect metaphor for corporate life. The recipe is the same—a plan, time and resource constraints, everyone having an important part to play, and the desire to get results while having some fun.

With Cook the Part, team building has a purpose. Everyone shares equally in the success or failure of the meal (and I’ve never seen a failure). Plus, hosting a Cook the Part event takes the intimidation out of ‘ordinary’ teambuilding activities. You can do this at home—and there’s no corkage fee!

Team Building

Top 5 Reasons for hosting a Cook the Part dinner party:

  • Team cooking is fun and a great way to entertain
  • Get to know fellow co-workers better through cooking
  • Together, you can achieve so much more than a single cook can accomplish
  • Prepare great meals at a fraction of the cost of restaurants
  • Great excuse to drink wine and eat delicious food!

We had a fantastic Cook the Part party recently. Check out the photos of the food and fun (big thanks to the Posard Team for participating!):

Team 8


Team 9

Cook the Part cook prep

Cook the Part BBQ

Cook the Part Dinner

Get the PDF version of Cook the Part by using coupon code FB2014 at checkout.


Luncheon Pick: Chicken Salad with Toasted Pecans and Grapes

Monday, April 14th, 2014 No comments
Chicken Salad

Chicken Salad

With Spring in the air, picnics and potlucks are right around the corner. One of my go-to dishes is a chicken salad. Light, creamy, and a little bit sweet, this recipe for Chicken Salad with Toasted Pecans and Grapes has always been a crowd pleaser.

Try this recipe next time you’re invited to a potluck this Spring, or even as a light appetizer for an Easter or Mother’s Day luncheon:

Chicken Salad with Toasted Pecans and Grapes

4 organic skinless, boneless chicken breasts, grilled
1 cup toasted, chopped pecans
2 celery ribs, chopped
1 roasted red bell pepper, skinned and chopped
2 cups seedless grapes, halved
1/2 cup red onion, finely chopped
2 tablespoons tarragon, finely chopped
Juice of one lemon
1/2 cup mayonnaise
1 tablespoon plus 1 teaspoon Dijon mustard
1 teaspoon salt
Freshly ground pepper

Toss together all ingredients and chill for several hours. Serve with fresh baguette.


Want more recipes? Get $5 off your own copy of Cook the Part now. Buy yours here.