Thursday, October 30, 2014 Heshvan 6, 5775

Let the Competition Begin ...

November 12, 2009
Posted In 
Comment0

Just in time for the holiday season, the Manischewitz company announces the launching of its fourth annual cook-off event, designed to encourage home cooks to challenge themselves in preparing a kosher meal -- this year, using the new Manischewitz all-natural broth, made with chicken and beef.

The contest encourages men and women to experiment with different ethnic foods and think of preparing a kosher-inspired meal as part of that experience, in the same way that people enjoy preparing Japanese, Italian, Mexican, Chinese and other popular ethnic cuisines.

Entrants will compete for a chance to be crowned the "King or Queen of Kosher," as well as win the $25,000 grand prize package that includes new GE Profile kitchen appliances.

Five finalists will win a paid trip to New York City to compete.

Contestants -- U.S. residents aged 18 or older -- will be judged by an on-site cooking panel consisting of culinary experts.

Recipes must be original, kosher, include a new Manischewitz broth product, have no more than a total of eight ingredients, and be prepared and cooked in one hour or less.

You can enter online (www. manischewitz.com) or by mail. Send your entry to: Manischewitz Cook-Off, c/o BHGPR, 546 Valley Road, Upper Montclair, N.J., 07043. Entries must be received by Jan. 31.

For a little cook-off inspiration, try the following dish.

Olive-Oil Broth-Poached Chicken With Artichokes and Tomatoes
1 whole chicken, cut up
3 Tbsps. olive oil
11/2 cups onions, diced
11/2 cups celery, diced
2 Tbsps. garlic, chopped
42 oz. chicken broth (3 cans)
1 Tbsp. fresh thyme leaves, chopped
2 bay leaves
2 cans artichoke hearts, drained and halved
2 whole tomatoes, chopped
1/4 cup fresh basil, cut into thin strips

In a large stockpot, sear the chicken skin-side down in olive oil; remove. In same pot, sauté the onions, celery and garlic.

Add the chicken broth, thyme and bay leaves; bring to a boil. Reduce heat and add chicken.

Simmer 30 to 45 minutes, or until chicken is fully cooked and tender, skimming off any fat or broth that comes to the surface. Add water, if necessary, to keep chicken covered.

Remove the chicken and set aside on serving platter.

Skim off any remaining fat or froth; add artichokes, tomatoes and basil; simmer briefly.

Serves 6. 

Comments on this Article

Advertisement