Wednesday, September 8, 2010

Fashion's Night Out: First Dog Event

Fashion goes to the dogs. But it's a good thing! This year, Fashion's Night Out focuses on a huge number of amazing fashion events--including one for your favorite pooches! On Friday, September 10th from 7-10 PM, you can shop for the latest canine fashion, dog carriers, accessories and spa and grooming services at THE DOG STORE (170 East 61st Street, New York, NY 10065; 212-317-5982). Hosted by Edward Alava, it promises to be an amazing event. The best part: Proceeds will benefit Frankie’s Friends, an organization that provides money to New Yorkers who cannot afford medical care for their pets. Sponsored by NYC and The Hamptons Veterinarian Dr. Cindy Bressler, Isle of Capri Restaurant, FUR by J Mikel, Best Pet Rx, Canine Celebrations, and Throw Me a Bone NYC. For more info on Fashion's Night Out events, go to

happy new year: from Manischewitz

Dreading spending time in the kitchen preparing for Rosh Hashanah? Need a quick and easy last-minute recipe idea? Whether you're cooking for four or fourteen, Manischewitz comes to the rescue with some delectable dishes that will help you welcome in the new year.

We've all grown up on Manischewitz basics--matzah, chicken soup, even gefilte fish. Now there are ways to incorporate a little Manischewitz into all your meals. The company just launched some new staples that are sure to impress.

There's an all-natural Beef Broth (in a new 32-ounce reusable container--great for cooking for a crowd) that beefs up just about everything, a Vegetable Broth that adds flavor, a Chicken Broth (also in the reusable container) with no MSG and a revamped, ready-to-serve Chicken Soup with Matzah Balls that's all natural with no MSG and no trans-fat.

Will it replace Bubbe's version? That's up to you. But if she's not around to cook it, it's a great alternative.

Manischewitz also offers some delicious recipes to try. Check them out below, and see more at Have a happy new year!

Cooking Time: 45 min

3/4 cup baby carrots
3/4 cup leeks, chopped (rinse well)
3/4 cup rutabaga, chopped
3/4 cup green bell pepper, sliced
28 oz (2 cans) Manischewitz® Vegetable Broth
1/2 teaspoon ginger, minced
1/2 teaspoon garlic, minced
1/4 cup rice wine vinegar
1/2 teaspoon granulated sugar
6 (6oz) Mahi Mahi filetsManischewitz®
Kosher salt, to taste
Cracked black pepper, to taste
6 onions
3 cups cooked rice
2 tablespoons parsley

1. Marinate vegetables in 2 oz vegetable broth, ginger, garlic, vinegar and sugar for 30 minutes.
2. Season Mahi Mahi with salt and pepper; grill on both sides until flaky.
3. For each onion, cut 1 inch slice off the top and a thin slice off the bottom so it will sit flat, discard the slices. Peel the onions and with a melon baller scoop out the inside of each onion, leaving the outer 2 layers. Char onion cups on grill and fill with cooked rice.
4. Heat remaining vegetable broth; add marinated vegetables and cook for 15 minutes or until vegetables are tender; add Mahi Mahi; garnish with parsley.
5. Serve with rice filled onion cups.

Cooking Time: 30 min

2 tablespoons Manischewitz® Extra Virgin Olive Oil
1 spanish or white onion, diced
5 cooked sweet potatoes, skinned and mashed coarsely
1 teaspoon cumin
¼ teaspoon curry powder
¼ teaspoon cinnamon
1 teaspoon ground allspice
1 teaspoon fresh garlic, minced
Manischewitz Kosher salt and fresh ground pepper to taste
1 package of pre-made frozen ravioli rounds or wonton wrappers
Small cup of warm water
corn starch
2 tablespoons pareve margarine
2 tablespoons flour
1 cup Manischewitz® Beef Broth
1/3 cup non-dairy whipped topping
Pinch of kosher salt
Pinch of white pepper
2 tablespoons dry white wine (optional)
Fresh parsley for garnish To make ravioli:
In a large frying pan on a med-low heat, sauté the onions in olive oil until they turn translucent. Add the mashed sweet potatoes, cumin, curry, allspice, garlic, salt and pepper to the onions. Mix well and allow to sauté for an additional 3-5 minutes. Set aside potato mixture and let cool to room temperature.

Preparation: Bring 4 cups of water to a boil in a small soup pot; add desired amount of salt. While you wait for the water to boil, sprinkle counter with a little corn starch and lay out the ravioli rounds. Gently dab the perimeter of the ravioli with some warm water (this acts like a glue) and drop a spoonful of the sweet potato mixture in the center of the dough. Fold closed and pinch the ends of the ravioli to secure. Drop ravioli into the boiling water and cook until they float to the top, about 4-5 minutes. Scoop out with slotted spoon and keep warm on a plate.

To make creamy sauce:
Melt margarine in a saucepan over medium heat. Add flour and stir until mixture is well blended. Gradually stir in beef broth and non-dairy whipped topping. Cook over medium heat, stirring constantly, until sauce begins to boil and thickens. If using optional wine, add now. Simmer, stirring frequently, over very low heat for 5 minutes. Season with salt and pepper to taste.

To Serve:
Drizzle creamy sauce over sweet potato ravioli and garnish with fresh parsley.