Sure-fire winning recipes from Manischewitz cook-off

Sure-fire winning recipes from Manischewitz cook-off

As promised, here are the finalist recipes from this year’s Manischewitz Cook-Off, including the winning one, Faux Pho by Josie Shapiro from San Francisco.

I attended the event with my daughter-in-law and had an amazing time. The contestants worked so hard to create these amazing dishes.

Local finalist Yitzi Taber entered Garlic Chicken Rollatini. Watch for that recipe and one other by him in the May 3 Keeping Kosher section of the Jewish Standard.


Faux Pho

Josie Shapiro – San Francisco, Calif.

Serves 6


12 ounces Manischewitz Egg Noodles
2 tablespoons vegetable oil
2 tablespoons curry powder
1/2 cup orange juice
1 cup coconut milk
3 boneless, skinless chicken breasts (6-8 ounces each)
1/4 cup lime juice
1 1/2 cups fresh basil leaves
32 ounce Manischewitz Chicken Broth


Cook the egg noodles 2 minutes less than directed on package. Strain, run under cold water to stop cooking process, and set aside.

Heat oil in a French oven or large, heavy bottomed pot over medium heat. Add curry powder, stirring until fragrant, about 1 minute. Add chicken. Flip to coat in curry. Add broth, orange juice, and coconut milk and bring to a boil. Turn heat to low and gently simmer until chicken is almost cooked through, about 15 minutes.

With a slotted spoon, remove chicken from soup and roughly chop into bite size pieces. Return chopped chicken to soup. Add cooked egg noodles, turn heat to high and return soup to boil. Lower heat and simmer 2 minutes. Remove from heat and season with lime juice, salt and pepper.

Serve topped with fresh basil leaves.

Sweet & Spicy Seared Tuna

from Michele Kusma – Columbus, Ohio

Serves 6


14 wonton wrappers
2 medium zucchinis
1/2 cup rice vinegar
1 cup sugar
1 teaspoon sesame oil
1 1/2 pounds Ahi tuna steaks (sushi-grade, one-inch thick)
3 tablespoons canola oil, divided
1 tablespoon Manischewitz Creamy Horseradish Sauce, wasabi
2 1/4 cup Manischewitz Vegetable Broth


Preheat oven to 400 degrees. Cut wonton wrappers in half, lengthwise to form triangles. Brush both sides of triangles lightly with canola oil. Place wrappers on baking sheet and bake at 400 degrees for 3-5 minutes or until lightly browned. Remove wonton wrappers from the baking sheet and cool on baking rack. While the wonton wrappers are cooking, use a Julienne peeler to make zucchini “noodles.” Be sure to separate the noodles so they do not stick together. In a medium saucepan, mix together 2 cups of the vegetable broth, rice vinegar, sugar, and sesame oil. Cook over medium-high heat, stirring constantly, until sugar is dissolved (about 2-3 minutes). Remove saucepan from heat and stir in zucchini “noodles.” Cover the saucepan and set aside. Add 1-2 tablespoons of canola oil to a large cast iron skillet and heat over medium-high heat until the oil begins to shimmer. Season both sides of the Ahi tuna steaks with salt. Sear tuna steaks 1 minute on the first side and 45 seconds on the second side. Tuna will be medium-rare. Remove tuna from the skillet, cover with foil and rest for 5 minutes. While tuna is resting, in a small cup combine 1 tablespoon of the wasabi horseradish sauce and 1 tablespoon of vegetable broth. Then mix in 1 tablespoon of canola oil until all ingredients are combined. Using a slotted spoon, remove the zucchini noodles from the saucepan and let drain on paper towels. To assemble, put 5-7 baked wonton triangles in a line down the middle of each plate. Divide zucchini into 4 equal portions and place on top of the wonton wrappers on each plate. Slice the tuna steaks into ¼ inch thick slices, divide into 4 equal portions, and place on top of the zucchini. Drizzle the wasabi sauce over the tuna.

Chicken & Potato Leek Pie

Allison Hoschander – Woodmere, N.Y.

Serves 6


1 small barbecue or rotisserie chicken
3 tablespoons vegetable oil
2 leeks, chopped
2 carrots, cut in 1/2 inch slices
2 red potatoes, cut into small cubes
1/4 cups Manischewitz potato starch
1 frozen piecrust
1 egg, beaten
2 cups Manischewitz Reduced-Sodium Chicken Broth


Remove the skin from the chicken and shred the meat into bite side chunks and set aside. Heat the oil in a saucepan over medium heat. Add the chopped leeks and cook for 5 minutes or until they are soft. Add in the sliced carrots and season the vegetables with 1/4 teaspoon salt and 1/4 teaspoon pepper and continue to cook for 2-3 more minutes or until the have softened. Add in the cubed red potatoes and cook 3 additional minutes. While the vegetables are cooking stir together the broth and the potato starch. Slowly pour the broth mixture into the pot stirring continuously. Continue cooking the filling over medium high heat, stirring constantly until the mixture comes to a boil and thickens. Remove from heat and add in the shredded chicken. Pour filling into a 9 inch baking dish. Roll out pie dough and place on top of pie. Brush the dough with the egg and cut a few slits for steam. Bake at 400 degrees for 20-30 minutes or until piecrust is golden.

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