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Holiday Recipes From Legendary Chef Jacques Pépin

 

Manischewitz Teams Up With Legendary Chef Jacques Pépin To Introduce Delicious Recipes That Will Brighten Your Holiday Festivities

Recipes below
The holidays are a time for creating memories and sharing meals with loved ones is a big part of that tradition. For your Chanukah and other holiday celebrations, The Manischewitz Company offers festive, easy-to-make dishes that are sure to make this year's holiday gatherings some of the most memorable yet. Legendary chef, acclaimed author and host of the 4th Annual Manischewitz Cook-off, Jacques Pepin, offers celebratory recipes you can make at home for your family this holiday season.
     This year, The Manischewitz Company is proud to be the official corporate sponsor of Jewish American Heritage Month (JAHM), a national month of recognition of the more than 350-year history of Jewish contributions to American culture.
     Try these delicious, festive recipes from legendary chef Jacques Pépin, adapted from his acclaimed cook-books, 'Fast Food My Way' and 'More Fast Food My Way':

RECIPES

CHICKEN BOUILLABAISSE

Chef Pépin says, "This recipe, made with chicken thighs (instead of fish), kielbasa sausage, and potatoes, gets its 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 witha 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."
YIELD: 4 servings
 

INGREDIENTS

    • 4 chicken thighs (about 1¾ 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 (14½ 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

    Ingredients for the 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.
 
Directions 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.
 

CHICKEN SUPRÊMES WITH TAPENADE AND MUSHROOM SAUCE

Yield: 4 servings

INGREDIENTS

    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
    • 1½ 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
    • 1½ 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
     

DIRECTIONS

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°F.

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.
 

 

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