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Celebrity Chef Claire Robinson to Host the
6th Annual Man-O-Manischewitz Cook-Off!

Share Your Favorite Recipes And “Share The Memories”
Enter for a Chance to Compete in NYC for $25,000 Grand Prize Package

Newark, NJ —This year, the nationally-esteemed Man-O-Manischewitz Cook-Off will be bigger-than-ever as the contestants compete by preparing their best family-friendly recipes. Five finalists will compete live in New York City, for the $25,000 Grand Prize, which includes a series of Maytag® appliances, cash and a beautiful crystal trophy. Contestants will compete in front of an esteemed panel of judges led by the Celebrity Chef and food TV star Claire Robinson as Head Judge! This panel will also include our very own Jamie Geller.

The contest deadline is January 15, 2012. Four finalists will be chosen by the judging panel and five other semi-finalists will be posted on www.manischewitz.com to select the fifth finalist. From February 13th through February 24th, consumers can vote online, and via Facebook and Twitter, to select the fifth finalist. For complete contest details, log onto www.manischewitz.com.

The competition encourages at-home chefs to experiment with kosher products while preparing delicious recipes that could be a new family favorite or one that has been shared from generation to generation. The competition is designed to showcase the benefits of using kosher products as part of the home cooking experience and to think about using kosher products in other types of cuisine, whether it is Japanese, Italian, Mexican, Greek or something else!

In addition to being the celebrity guest of honor, Claire Robinson will also serve as the event’s emcee and head judge. Robinson was trained at the French Culinary Institute and is one of TV’s most popular chefs, currently hosting her own cooking shows.

All five finalists will win an all-expense paid trip to NYC to compete live on March 28th at The JCC in Manhattan in front of a live panel consisting of food media and other culinary experts. The grand prize package includes a Maytag® appliance giveaway, cash and a beautiful crystal trophy! Recipes must include one of the new Manischewitz All-Natural broth flavors-Chicken, Reduced Sodium Chicken, Beef and Vegetable-and may contain other Manischewitz products as well.

For over 120 years, The Manischewitz Company has inspired great family recipes and ideas. Today, the Manischewitz product line continues to innovate with new and improved products that maintain the highest quality of ingredients. These products range from traditional comfort food items like soups, crackers and stuffings to products with a Mediterranean twist like the delicious Couscous and Falafel Mix to products that are better for the consumer with reduced sodium, no trans fat, sulfite free and All Natural attributes.

This year’s Cook-Off will support rock CAN roll, which is a non-profit, hunger relief organization that collaborates with rock concerts, schools, corporations, and individuals to collect healthy & nutritious non-perishable food for distribution to local emergency food agencies and into the hands of children, seniors and families who live with hunger and in poverty. rock CAN roll® is built on four basic principles: Healthy Nutritious Dignity & Respect. Bins made to look like Manischewitz broth cans will be set up in major cities during a portion of the contest period so that consumers can make non-perishable food donations in support of rock CAN roll.  In support of this effort, Manischewitz will match all donations. www.rockCANroll.org

Additionally, the cook-off raises awareness regarding Jewish American Heritage Month (JAHM), a national month of recognition of the more than 350-year history of Jewish contributions to American culture. The Manischewitz Company is the founding sponsor of JAHM, and will work with the JAHM steering committee to drive awareness of events and programs. Updates on JAHM are available on www.jahm.us and will continue through the end of JAHM on May 31, 2012.

For complete contest details, log onto www.manischewitz.com.

Celebrity Chef Claire Robinson to Host the
6th Annual Man-O-Manischewitz Cook-Off!

Share Your Favorite Recipes And “Share The Memories”
Enter for a Chance to Compete in NYC for $25,000 Grand Prize Package

Newark, NJ (November 2011)—This year, the nationally-esteemed Man-O-Manischewitz Cook-Off will be bigger-than-ever as the contestants compete by preparing their best family-friendly recipes. Five finalists will compete live in New York City, for the $25,000 Grand Prize, which includes a series of Maytag® appliances, cash and a beautiful crystal trophy. Contestants will compete in front of an esteemed panel of judges led by the Celebrity Chef and food TV star Claire Robinson as Head Judge! This panel will also include our very own Jamie Geller.

The contest deadline is January 15, 2012. Four finalists will be chosen by the judging panel and five other semi-finalists will be posted on www.manischewitz.com to select the fifth finalist. From February 13th through February 24th, consumers can vote online, and via Facebook and Twitter, to select the fifth finalist. For complete contest details, log onto www.manischewitz.com.

The competition encourages at-home chefs to experiment with kosher products while preparing delicious recipes that could be a new family favorite or one that has been shared from generation to generation. The competition is designed to showcase the benefits of using kosher products as part of the home cooking experience and to think about using kosher products in other types of cuisine, whether it is Japanese, Italian, Mexican, Greek or something else!

In addition to being the celebrity guest of honor, Claire Robinson will also serve as the event’s emcee and head judge. Robinson was trained at the French Culinary Institute and is one of TV’s most popular chefs, currently hosting her own cooking shows.

All five finalists will win an all-expense paid trip to NYC to compete live on March 28th at The JCC in Manhattan in front of a live panel consisting of food media and other culinary experts. The grand prize package includes a Maytag® appliance giveaway, cash and a beautiful crystal trophy! Recipes must include one of the new Manischewitz All-Natural broth flavors-Chicken, Reduced Sodium Chicken, Beef and Vegetable-and may contain other Manischewitz products as well.

For over 120 years, The Manischewitz Company has inspired great family recipes and ideas. Today, the Manischewitz product line continues to innovate with new and improved products that maintain the highest quality of ingredients. These products range from traditional comfort food items like soups, crackers and stuffings to products with a Mediterranean twist like the delicious Couscous and Falafel Mix to products that are better for the consumer with reduced sodium, no trans fat, sulfite free and All Natural attributes.

This year’s Cook-Off will support rock CAN roll, which is a non-profit, hunger relief organization that collaborates with rock concerts, schools, corporations, and individuals to collect healthy & nutritious non-perishable food for distribution to local emergency food agencies and into the hands of children, seniors and families who live with hunger and in poverty. rock CAN roll® is built on four basic principles: Healthy Nutritious Dignity & Respect. Bins made to look like Manischewitz broth cans will be set up in major cities during a portion of the contest period so that consumers can make non-perishable food donations in support of rock CAN roll.  In support of this effort, Manischewitz will match all donations. www.rockCANroll.org

Additionally, the cook-off raises awareness regarding Jewish American Heritage Month (JAHM), a national month of recognition of the more than 350-year history of Jewish contributions to American culture. The Manischewitz Company is the founding sponsor of JAHM, and will work with the JAHM steering committee to drive awareness of events and programs. Updates on JAHM are available on www.jahm.us and will continue through the end of JAHM on May 31, 2012.

For complete contest details, log onto www.manischewitz.com.

They read my mind! Like an explorer searching for the Northwest Passage, I’ve been looking for a truly delish heat and eat soup. So when I discovered the new Manischewitz ready-to-serve broths, I felt like someone had heard my prayers! Curious Jamie wanted to know how a mass-produced broth could actually taste like it came right out of that old red-rimmed porcelain pot in Grandma’s kitchen. So I called up Manischewitz and asked. Below is my enlightening discussion with David Yale, President and CEO of The Manischewitz Company.

Q: I love all of your new broths, but I get the most mileage out of the chicken flavored one. Did these
soups take long to develop?

A: It was a two-year process. We knew what kind of taste we were after, but it took a while to perfect it.
Once we had created a sample, we considered top quality in our own kitchen, we took it to outside testing companies to try out on consumers.

Q: Ok, I won’t mince words any more.  How did you get my grandmother’s chicken soup recipe?

A: It’s not your grandmother’s recipe.

Q: Yes it is.

A: She wouldn’t give it to us, Jamie. Listen, we all have warm recollections of our grandma’s best cooking.
Manischewitz set out to duplicate that taste and aroma.  And we did it by making the broth the same way you
—or your grandmother—would at home. We cook our broths using only natural ingredients, and in small
batches, not like large companies that produce in a high-speed facility.

Q: Ah, small batches. That’s the secret.

A: I guess you could say so. And it certainly works best for our broths. When consumers tasted them “blind”
(without knowing what brand it is), they overwhelmingly chose Manischewitz over the other leading national brands.

Q: So here’s my little secret: I use soup stock as a starter in most of the dishes I cook, except for desserts.  And I really want it to taste like my grandmother’s did—only I don’t have the time to dice and slice and simmer all day. My recipe for homemade soup takes at least three hours.

A: So now you don’t have to start from scratch. You can just pop the top of a Manischewitz broth and use it to create your favorite dishes.

Q: Totally. I actually buy Manischewitz broth by the case. Having it on hand helps me get a quick jump on soups, stews, and lots of other dishes. It’s an ingredient in nearly 50 recipes in this book. I love having a pareve option too—your vegetable broth. I’m always finding new ways to use a soup as more than, well, soup.

A: A lot of people use them to add oomph to all sorts of dishes that you might not expect—pasta, potatoes, stuffing, veggies—and, of course, gravies and sauces.  Try using a broth instead of water when you cook rice.  It gives it so much flavor.

Q: I do that! And I may never go back to plain water again. Beside the convenience, I have another reason for preferring the new Manischewitz broths: My family’s health.

A: That’s an aspect of cooking that has taken center stage in recent years, and I’m glad to tell you that we’ve kept up with the times. Today, many people insist on foods that are free of artificial flavors, colors, or preservatives. That’s why our broths are made from all natural ingredients and contain no MSG. We also have a low-sodium option for people watching their sodium intake.

Q: Another aspect of health is freshness. How long will Manischewitz broth stay fresh after it’s opened?

A: Up to four days, in the refrigerator. But in most households it’s eaten up before that.

Q: I know. I usually open multiple cartons at a time. What else should a home cook know about using these broths? Is there anything that could possibly go wrong?

A: They’re just about foolproof. We’ve been creating kosher foods for over 120 years and we know that home cooks want wholesome taste and quality that’s easy to prepare. Our new ready-to-serve soups are simply the latest in our evolving chain of products that combine convenience with tradition.

Q: Even my grandmother would approve.

A: I’m glad

Reprinted from Quick & Kosher: Meals in Minutes

Jamie Geller was one of the judges at the 5th Annual Man-O-Manischewitz Cook-off at which Stuart Davis, 45, from Cherry Hill, NJ with his Chicken and Egg Donburi (recipe can be found on the Manischewitz website) was crowned King of Kosher on Thursday March 31 2011. Davis received a grand prize worth $25,000 which includes: state of the art kitchen appliances, cash, over night stay in NYC, crystal trophy, and Manischewitz product.

Stuart was selected as a finalist through the “Online Voting” component that allowed consumers to have a say in the finalist selection process. The other four contestants were selected from thousands of entries.

Stuart is a father of three girls and one boy. Although cooking is his passion, this is the first contest he has ever entered! Stuart was a mortgage banker for 10 years and now teaches a class called “Digesting Hebrew” at Temple Beth Shalom in his hometown. Previously, he taught English in Japan (the inspiration for this dish) and speaks the language fluently. Entries were judged on appearance, taste, ease of preparation and originality & creativity.

The five contestants competed live in NYC at The JCC In Manhattan, in front of hundreds of guests and a prestigious panel of judges including Epicurious.com, FoodNetwork.com, Weight Watchers, Kosher Cookbook author Jamie Geller, the Culinary Arts Director at The JCC In Manhattan, spearheaded by legendary Chef Jacques Pepin.

The five finalists, selected from over thousands of entries, were challenged to prepare family-friendly recipes incorporating one of the Manischewitz All-Natural broth flavors including the new Vegetable Broth which joins the existing line of Beef, Chicken and Reduced-Sodium Chicken flavors. In addition, Mayor Bloomberg has proclaimed the date as “Man-O-Manischewitz” Cook-Off day!

“What a thrill and honor to be named the Manischewitz Cook-Off Champion.” said Stuart Davis, Grand Prize Winner. “I have loved Manischewitz products all my life and to think they have made me a “cooking champion” is a dream come true.”

The dishes prepared by the other contestants were: Moroccan Chicken Bowl by Naylet LaRochelle of Miami FL; Shallot Smothered Chicken by Dina Burcat, Baltimore MD; Simple Fisherman’s Stew by Suzanne Banfield, Basking Ridge NJ; and Golden Sweet Potato Tagine by Jeanette Nelson, Sophia WV.

To see more photos from the event, please go to our Facebook album.

The reason I’m mad about slow cookers is that you can use them for just about anything! Even soups. Really. I love soups that eat like a meal. With a slow cooker, you can prepare nice hearty bean soups that will amply fill every tummy in your family. They will keep everybody warm and cozy in these cold winter months as well. (And it all cooks in one pot. It doesn’t get better than that, people.)

Do you tend to see things in black and white? I have two soups for you! White Bean Soup with Lemon and Garlic Corn Bread and Mexican Black Bean Soup with Spiced Tortilla Chips. These are the ying and yang of slow cooker soups, and they’re both individually palate-pleasing.

If you happen to be a vegetarian, you’ll love these fab soups because they’re hearty, rich and pure veggie.

And speaking of beans, I am sure you will enjoy my Three Bean Vegetarian Chilli.

Do you have favorite bean dishes? Let us know!

I love mushrooms. Really, I do.
And Hubby hates them. He really does.
And the kids are split.
I am working on them.

Mushrooms are a delicacy, I tell them, especially when prepared the right way. My grandfather, a”h, was an outstanding chef and he really knew what to do with a mushroom. Unfortunately, he passed away before I could learn the recipes for his mushroom masterpieces.

Yet the aroma of those dishes linger in my mind. There’s something homey about mushrooms –they are earthy and meaty and gamey and so satisfying, whether grilled, sautéed or stewed. And while you find mushrooms in many different dishes, I favor a special Italian recipe for a fancy dairy meal.

Tonight we are making Creamy Mushroom Risotto with Spinach Walnut Salad. Risotto is an Italian dish made using short-grain rice cooked in broth to a creamy consistency. The stock is added gradually while the rice is stirred constantly. This cooking technique releases the starch in the rice, giving the finished dish a creamy texture. Many risottos include parmesan cheese and butter. So in an effort to keep mine authentic I am using vegetable broth (instead of chicken so we can keep in the dairy) and of course, I am adding mushrooms. My recipe calls for Button, Cremini and Shiitake mushrooms (the kind most commonly found in your local grocery store.)

This a classic Italian mushroom-laden bowl of heaven and my milchig taste buds are dancing already. There is something about a Mushroom Risotto that speaks of comfort and warmth, of curling up by the fireside at the end of a long cold day.

It will be appreciated by those with a finer palette in your household – at least that’s what I tell anyone who doesn’t appreciate my hard work on this dish. The truth is that the palette doesn’t need to be all that refined – even the kiddies will like this creamy rice dish.

Still, I know it’s not Hubby’s favorite meal. He’s a meat & potatoes guy. A girl has to cook something for herself once in a while — but I’ll be reasonable. Tonight it’s mushrooms and dairy. Tomorrow, we can have sloppy joes for din din or even leftover sausage and pepper rolls from last night. (Both the joes and the sausage recipes are from my new book. Yes, I cook out of my books all the time – they are my recipe boxes!)

Hubby and I disagree on tomatoes and eggplant too. I see another compromise coming.

If mushrooms are like manna from heaven for you, you’ll be thanking G-d for these tasty dishes:
• Baby Spinach and Portobello Mushroom Salad
• Broccoli and Mushroom Pie
• Asian Shiitake Mushroom Soup
• Spinach Mushroom Quiche
• Tomato and Olive Stuffed Portobello Caps
• Marinated Mushrooms

Mmm, Chicken Pot Pie — definitely a comfort food classic. Great for when the frigid air outside seems unending. Summer is just a memory and spring is still far off.

So what should you do? Fill your kitchen with the warm, homey aroma of this marvelous chicken dish. It smells so good while it’s baking that you really have to discipline yourself (and everyone else in the household) not to dig right in the minute you pull it out of the oven.

I remember burning my mouth as a kid, when my Mom served us a heat-and-eat freezer version of chicken pot pie, I loved it so much I just couldn’t wait for it to cool. Even though my mother never wanted to be crowned balabusta of the year she did try to feed us healthy ready-made fare and this frozen delicacy was from the organic section of the freezer aisle. No-one was more shocked than she when I started actually cooking and learned enough to write a couple of cookbooks.

So I’ve created my own homemade version of this childhood favorite. This recipe is from my new book Quick & Kosher Meals in Minutes and is wholesome and filling. It’s deep flavors and great textures will have everybody asking for seconds.

I use boneless, skinless chicken thighs– a total delicacy. It’s so popular in Israel but is just making its way to meat departments Stateside. When my mother’s butcher in Philly started carrying these cutlets, Mom called me so excited — “like she discovered America” – as Bubby would say. Of course, I told her we carry them at Kosher.com; she could have had them long ago.

Getting back to that recipe…

Instead of going with a traditional crusted pie, I decided to try something different and do my Quick & Kosher Chicken Pot Pie with Herbed Drop Biscuits using soy milk for a savory biscuit that also calls for chopped chives. That means there’s no need to roll out a crust, which is labor intensive. You must try this modern interpretation of a great winter classic. Each person gets his or her very own biscuit! (Of course, if you prefer a thin crust puffed to a nice golden brown to cover your entire dish, I give you an alternate recipe for it in the book.)

This entire meal — start to finish — is ready in under an hour that includes cooking time. Heat up the oven and give it a go!

Other simple chicken meals for you to enjoy: One Dish Chicken and Rice, Chicken and Sweet Potato Stew, and Chicken Cacciatore.