by Meredith Jacobs
Now is your chance to prove that you could topple any “top chef.” Upload your best original recipe (be certain the ingredients include one of Manischewitz’s new broths) and you could win the 2013 Manischewitz Cook-Off. This year, cookbook author and television host Jamie Geller will serve as head judge at the live cook-off competition.
How it works:
U.S. residents 18 or older are invited to submit an original, easy-to-prepare entree using any flavor of new Manischewitz Broth products. Recipes should have no more than a total of nine ingredients and be prepared and cooked in one hour or less. For official contest details, log onto www.manischewitz.com, complete the official entry form and submit your recipe online or by mail. Entries must be received by Feb. 4.
Four finalists and five semi-finalists will be posted to the site between Feb. 21 and Feb. 28. A fifth finalist will be selected by online voters. The five finalists will be prepare their dishes for the judges during the grand prize cook-off event.
Here are two recipes from Geller’s Quick & Kosher: Meals in Minutes (Feldheim 2010), to inspire hopeful contestants:
Chicken with braised red cabbage and fennel
3 tablespoons olive oil
1 medium onion, coarsely chopped
1 (3-pound) chicken, cut in eighths
1 tablespoon Manischewitz kosher salt
1 teaspoon freshly ground black pepper
1 10-ounce bag shredded red cabbage
1/2 head fennel, shredded
2 cups Manischewitz All Natural Chicken Broth
1 teaspoon dried thyme
1 12-ounce package Manischewitz Medium Egg Noodles
1. Heat oil in a large saute pan over medium heat. Add onions and saute them for 5 minutes or until soft.
2. Season chicken with salt and pepper. Add chicken to the pan and brown for about 8 minutes on each side. Transfer to a bowl.
3. Add cabbage, fennel, broth, and thyme to the pan, mixing well. Bring to a boil.
Return chicken to the pan, reduce the heat to a high simmer. Cover and cook for 15 minutes.
4. Transfer to a serving platter. Serve over noodles and with applesauce, if desired.
Steak with pan sauce
This type of preparation is called “a la minute,” meaning right away when you order it.
2 (8-ounce) bone-in or 2 (6-ounce) boneless rib-eye steaks
2 teaspoons Manischewitz kosher salt
1 teaspoon cracked black pepper
4 tablespoons olive oil
2 medium shallots, minced
4 tablespoons dry red wine (such as cabernet sauvignon)
1/2 cup Manischewitz All Natural Beef Broth
1. Season steaks with salt and pepper.
2. In a large saute pan, heat oil over high heat. Place steaks in the pan and sear for 1 minute. Reduce heat to medium-high and cook for 3 minutes on each side for medium-rare doneness. Transfer steaks to dinner plates and cover with foil to keep warm.
3. Add shallots and red wine to the pan; cook for 1 minute. Stir in broth and continue cooling for about 4 minutes or until sauce is reduced by half.
4. Pour sauce over steaks.
Shulie Madnick is an Israeli Indian recipe developer, food and cultural writer, a food photographer and a cooking teacher. She had her recipes and photos published in Fine Cooking Magazine, Whisk Magazine, The Jew and the Carrot among others. She is the author of www.foodwanderings.blogspot.com