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Rosely Himmelstein!!!!
Click Here for a bio of our winner!
Click Here for a video interview!
Click Here for the winning recipe!
Click
Here to see all 5 Finalist's Recipes
Click here for some links to articles about the Contest!
BEST
CHICKEN SOUP IN AMERICA" COOK NAMED
Rosely
Himmelstein of New York City wins decisive "Soup-er Tuesday"
victory in Shabbat
Across America's Chicken Soup Challenge
After months of simmering excitement, Shabbat
Across America's Chicken Soup Challenge came to a full
boil as life-long New Yorker Rosely Himmelstein's soup was declared
"the best chicken soup in America."
Tension and the tantalizing smell of homemade chicken soup filled
the air during the cook-off finals of this national contest, which
was sponsored by the National Jewish Outreach Program (NJOP), and
held on Tuesday, Feb. 24th, at Abigael's restaurant in New York,
one of the city's premiere kosher restaurants. Five finalists, selected
from an overflowing pot of approximately 500 entries, prepared their
original recipes, and a panel of nine distinguished judges had the
mouthwatering task of tasting the five soups.
After much deliberation, Rosely's soup--a traditional, comforting
broth made with root vegetables, including parsnip, sweet potato,
and rutabaga-was selected as the winner. A life-long resident of
Manhattan, Rosely has spent many years working in the field of educational
publishing. The mother of two and the grandmother of two grandsons,
she says that her recipe is the result of a long evolution that
began with watching her mother make chicken soup and "includes
a little family, a little friends, and my own innovations, and is
always served with affection and pride."
In addition to bragging rights, Rosely has won the grand prize trip
for two to Israel, a gift certificate to Abigael's, and other fun
prizes.
The contest, which was open to amateur cooks age 18 and over of
all faiths and backgrounds, was held in conjunction with NJOP's
8th annual Shabbat
Across America event, which will be held on Friday evening,
March 12, 2004. More than 700 synagogues across the U.S. and Canada
from all denominations are expected to participate in this program,
opening their doors to tens of thousands of unaffiliated and marginally
affiliated Jews to introduce the joys of the Jewish Sabbath. The
recipe contest was a natural complement to Shabbat Across America
since "Jewish" food is an element that links Jews of all
backgrounds-almost every family has a favorite chicken soup recipe.
"Food is an integral part of Jewish life," says Rabbi
Ephraim Z. Buchwald, director and founder of NJOP. "We're even
commanded to eat festive meals on the Sabbath and holidays. Unfortunately,
many people associate Jewish observance with a lack of eating-fasting
on Yom Kippur, the restricted diet of Passover, and the foods forbidden
by kosher law. Through the Chicken Soup Challenge, it was our goal
to remind people that Jewish life can be fun-and delicious."
According to the contest's executive judge, chef Jeffrey Nathan
of Abigael's who is also the host of the PBS series New Jewish Cuisine,
"It was extremely hard to choose a winner, since each soup
was delicious and had a unique flavor profile. Some of the entrants
used a lot of unusual ingredients, but in the end, Rosely's simple
soup, made with TLC, was the winner."
The other judges were:
· U.S. Congressman Anthony Weiner from New York.
· Marty Markowitz, Brooklyn Borough President.
· Arthur Schwartz host of "Arthur Schwartz with Food
Talk," a daily program heard on WOR radio.
· Michael Steinhardt, the legendary hedge fund manager and
noted philanthropist.
· Helen Nash, the well-known author of kosher cookbooks.
· David G. Marwell, Ph.D., the director of the Museum of
Jewish Heritage
· Rabbi Shlomo Riskin, Chief Rabbi of Efrat, Israel.
· Sarra Schwartz, NJOP board member.
And now... The Winning
Recipe!
"The
Best Chicken Soup in America"
Rosely Himmelstein's winning recipe from Shabbat Across America's
Chicken Soup Challenge
(serves about 6)
INGREDIENTS
· 2 quarts of chicken broth (the recipe follows)
· 1 chicken (about 3-4 pounds), quartered (I prefer a regular
chicken to a fowl); rinsed
· 1 large carrot, peeled and cut up
· 1 large onion, peeled and cut up
· 1 stalk celery
· 1 leek, white and light green parts only; washed well
· 1 parsnip, peeled and cut up
· 1 parsley root, with greens attached
· 1 sweet potato, peeled
· a handful of dill (about 3-4 stems)
· 1 small rutabaga, peeled and cut up
· a few sprigs of cilantro (optional)
· Salt and pepper to taste
Put
chicken broth in pot; bring to boil.
Add chicken. Return to boil; lower heat.
Gently simmer uncovered for 1 hour.
Add the rest of the ingredients. Simmer for one-half hour more;
stir occasionally.
Skim fat from top.
Pour into bowls; into each add a slice of carrot and a sprig of
cilantro.
If storing, let soup cool before refrigerating. When cold, remove
the fat that rises to the surface. Use soup within 2-3 days, or
store in freezer.
CHICKEN
BROTH (makes about 2 quarts)
· 2 pounds of chicken (I use wings & back, usually)
· 1 onion, studded with 4 whole cloves
· 3 garlic cloves
· 1 carrot, peeled
· 1 bay leaf
· 1 celery stalk
· 1 leek
Combine
all ingredients with 10 cups of water. Bring to boil. Simmer over
medium heat for 1 1/2 hours, stirring occasionally.
Cool, then strain.
If not using immediately, refrigerate (for up to 3 days) or freeze.
Click
here to read the complete contest rules
Click
here for a pdf copy of the ad
Click
here for the complete press release
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