Still looking for something fabulous to serve your guests tomorrow? Check out the acclaimed Chef Jacques Pepin’s holiday recipes made with the new Manischewitz all-natural chicken and beef broth. Manischewitz has allowed mus to share Chef Pepin’s Chicken Bouillabaisse and Chicken Suprêmes with Tapenade and Mushroom Sauce.

You can also win a a chance to meet  Jacques Pepin as well! Just go to www.Manischewitz.com and enter your original kosher recipe using Manischewitz All-Natural Broth for a chance to meet him in person, at the finals of the 4th Annual Man-O-Manischewitz Cook-Off. The grand prize package is worth $25,000 and includes GE kitchen appliances and cash.  For more recipes and information on the new Manischewitz all-natural broth line visit www.manischewitzbroth.com or to enter the 4th Annual Man-O-Manischewitz Cook-Off, visit www.manischewitz.com .

As an added bonus, this year’s cook-off will benefit 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 official corporate sponsor of JAHM, and will work with the JAHM steering committee to drive awareness of events and programs. Updates on JAHM are available on http://www.jewishamericanheritagemonth.us/ and will continue through the end of JAHM on May 31, 2010.

Try these delicious recipes from legendary chef Jacques Pépin, author of Fast Food My Way and More Fast Food My Way:

Cover of Fast Food My Way

Chicken Bouillabaisse

Yield 4 servings

Chef Pépin says, “This recipe, made with chicken thighs (instead of fish), kielbasa sausage, and potatoes, gets it inspiration from the original and contains all its classic seasonings, including saffron, made from the pistils of crocus flowers. This is an expensive spice, but essential to this dish, and the best saffron, in my opinion, comes from Spain. I’ve also added a little tarragon at the end; although not absolutely essential, tarragon has a slight “anise” taste that I like and grows plentifully in my garden. To reinforce this licorice flavor, I always add a splash of Pernod or Ricard at the last minute, although this ingredient is optional. I serve my chicken bouillabaisse with a traditional rouille, spooning it directly onto the plates of the guests. There are a lot of ingredients in this recipe, but it is a fast, easy dish to assemble, and it cooks in about 30 minutes. It is practically a meal in itself.”

Ingredients:

4 chicken thighs (about 1 3/4 pounds), with skin and fat removed

1 tablespoon good olive oil

1 tablespoon coarsely chopped garlic

1/2 teaspoon saffron pistils

1 teaspoon grated lemon rind

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon fennel seeds

1/4 teaspoon herbes de Provence

1/2 cup coarsely chopped onion

1/4 cup coarsely chopped celery

1/4 cup coarsely chopped carrot

1/2 can (14 1/2 ounces) diced tomato (about 1 cup)

1/2 cup dry white wine

1 cup Manischewitz Chicken Broth

5 potatoes (about 3/4 pound), peeled and halved

1 piece kosher-type sausage (about 10 ounces), cut into 4 pieces

2 teaspoons Pernod or Ricard (optional)

3 teaspoons chopped tarragon, chives, or parsley

Rouille

1/2 of one of the cooked potatoes (see above)

1/4 cup liquid and solids from the soup

2 large cloves garlic

1/8 teaspoon cayenne pepper

1/4 teaspoon paprika

1 large egg yolk

1/2 cup extra-virgin olive oil

Dash of salt, if needed

Directions:

  1. Mix the first 12 ingredients together in a bowl, cover, and refrigerate until ready to proceed. (Assembly can be done just prior to cooking or up to half a day ahead.)
  2. At cooking time, transfer the contents of the bowl to a stainless steel pot, and add the tomatoes, wine, Manischewitz Chicken Broth, and potatoes.
  3. Cover, bring to a boil over high heat, then reduce the heat to low, and boil gently for 25 minutes. Add the sausage, and cook for an additional 5 minutes.
  4. Serve the bouillabaisse in warm soup plates with a spoonful of the rouille drizzled on top.

For the rouille: Put the cooked potato half, 1/4 cup soup liquid and solids, garlic, cayenne, and paprika into the bowl of a food processor, and process for 10 seconds. Add the egg yolk. Then, with the processor running, pour in the oil, and process for a few seconds, or until incorporated. Taste for salt, and add, if needed.

Photo Credit; manischewitz.com used with permission

Chicken Suprêmes with Tapenade and Mushroom Sauce

Yield: 4 servings

Tapenade

1 cup mix of pitted olives, black oil-cured olives, Kalamata olives, and green olives

1 small garlic clove, peeled and sliced

2 dried apricot halves, cut into small pieces

1 1/2 tablespoons drained capers

2 tablespoons extra-virgin olive oil

4 skinless, boneless chicken breasts, about 6 ounces each

3 tablespoons good olive oil

1/2 teaspoon salt, plus extra to taste

1/2 teaspoon freshly ground black pepper, plus extra to taste

1 1/2 cups Baby Bella mushrooms, washed and cut into 3/4-inch pieces

1/2 cup chopped onion

1/2 cup Manischewitz Chicken Broth

2 tablespoons chopped fresh chives or parsley

For the tapenade: Put all the tapenade ingredients in the bowl of a food processor, and pulse to make a coarse puree. Cut a horizontal slit in each chicken breast to create a pocket, and stuff with the tapenade. Set aside until serving time. When ready to cook the chicken, preheat the oven to 180 degrees. Heat the olive oil in a large skillet, and when hot, season the stuffed breasts with 1/2 teaspoon each salt and pepper, and arrange them side by side in the skillet. Cook over medium heat, covered, for about 3 minutes on each side, and then transfer to a platter, and keep warm in the 180-degree oven. Add the mushrooms and onion to the skillet, and sauté for about 2 minutes. Add the Manischewitz Chicken Broth, and reduce the contents by boiling for 2 minutes. Add additional salt and pepper to taste. Serve a chicken breast on each of four hot plates, and add any juice that has accumulated around them on the platter to the mushroom sauce in the pan. Divide the mushrooms and sauce among the servings, spooning it over the chicken breasts, and sprinkle the parsley or chives on top. Serve.

About The Manischewitz Company

In August 2004, the company changed its name from The B. Manischewitz Company, LLC to R.A.B. Food Group, LLC and today is now known as The Manischewitz Company. The Manischewitz Company is a specialty food company that includes the Manischewitz®, Season®, Guiltless Gourmet®, Asian Harvest®, Rokeach®, Mispacha®, Horowitz Margareten®, Jason®, Mother’s®, Carmel®, Croyden House®, Mrs. Adler’s® and Goodman’s® brands. The company offers a diversified line of premium kosher food products that covers over 60 different categories.

The Manischewitz brand was founded in a small bakery built to make Passover matzo in 1888 by Rabbi Dov Behr Manischewitz in Cincinnati, Ohio. In 1932, Rabbi Manischewitz opened a plant in Jersey City, NJ, replacing the operation in Cincinnati. This move paved the way for the introduction of new products like Tam Tam Crackers, Chicken Soup, Noodles and Gefilte Fish. Today, all plant operations take place in Newark, NJ. Manischewitz continues to introduce unique, delicious, premium specialty food products such as coating crumbs, dairy-free frostings and more. For more information, visit www.manischewitz.com

Recipes are reprinted with permission

:me:

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