• Please note that this dish requires 2 hours of refrigerating time and it will be best to start with it first to allow enough time for that prior to eating.
• In a medium-sized stainless steel bowl set over a saucepan of simmering water (or double boiler), melt the chocolate and butter. Stir in the instant coffee, then pour the mixture into a bowl. Whisk in the egg yolks; set aside.
• In the bowl of your electric mixer (or with a hand mixer), whip the egg whites with the cream of tartar until foamy. Gradually add sugar and continue to beat until stiff peaks form; set aside.
• In another bowl, whip the heavy cream and sugar.
• Stir a couple of spoonfuls of the beaten egg whites into the chocolate mixture to lighten it, and then fold the remaining whites into the chocolate mixture. Fold in the whipped cream.
• Spoon the chocolate mousse into individual serving dishes or glasses. Cover and refrigerate for at least 2 hours.
• When ready to serve, garnish as desired.

• Preheat the oven to 350 F
• Place all chimichurri ingredients in a processor and blend and set aside
• Cut potatoes into 1/4ths
• Evenly toss olive oil and potatoes and place on foiled sheet pan (spray with oil is optional)
• Roast in oven at 350 until soft about 30-40 minutes
• Put potatoes in a mixing bowl and fold in 1/2 the chimichurri sauce. Add more to taste. Serve warm. Extra sauce can be stored in the refrigerator and used within 3 days.

Matzo Ball Instructions

• While the soup is cooking, make the matzo balls. Whisk eggs in a small mixing bowl with vegetable oil and seltzer water. Use a fork to stir in the matzo meal, baking powder, salt, garlic powder, onion powder, and chopped fresh dill to make a thick batter. Place the batter in the refrigerator for at least 15 minutes, 30 minutes will be best.
• While the batter is chilling, in a second pot combine 3 quarts (12 cups) of water with a pinch of saffron and 1 tbsp salt. Bring to a simmer, stir to dissolve the salt. Keep the salted saffron water hot until the matzo ball mixture is fully chilled.
• Place a small dish of cold water beside the pot of saffron water. Take the chilled matzo ball batter out of the refrigerator. Bring the saffron water to a simmer. Wet your hands and roll the matzo ball batter into walnut-sized balls, then gently drop them into the simmering saffron water. Wet your hands between each ball; this makes forming them easier. Don't make them larger than walnuts, they'll expand a lot as they cook!
• When all of the matzo balls are in the water, bring back to a low bubbling simmer (not a heavy boil) and cover the pot. Let the matzo balls simmer for 30-35 minutes, keeping the pot covered for at least the first 30 minutes until it's cooked through. Keeping the pot covered will help the matzo balls become fluffy.

Soup Instructions

• While the matzo balls are cooking, combine all soup ingredients in a large pot (reserve the 2 tbsp chopped fresh dill for later). Cover and bring to a boil. Reduce heat to a simmer (around medium heat) and cook for 15-20 mins until the carrots are soft.
• When carrots are soft, remove from the soup the celery root, parsley root and leaves, onion, dill and bay leaves. Leave the carrots, zucchini and celery stalk.
• Add the chopped dill you put aside. Adjust seasoning to taste, adding more salt if desired.

Comments

• A note about the matzo balls: this recipe contains baking powder. If you keep kosher, there are, in fact, several brands of kosher for Passover baking powder. It makes for lighter, fluffier matzo balls. If you're not concerned about fluffiness to feel free to omit; your matzo balls will turn out more dense, like "sinkers."
• A note about saffron: Invest in good quality saffron. If a bottle of saffron threads costs less than $10, it’s probably not worth buying. Imitation saffron often sold in a bag under the name "American Saffron" or "Mexican saffron," do not impart the flavor of true saffron-- in fact, they have no flavor at all and are used mostly to color foods.

• Turn your pressure cooker on to the saute mode and add the olive oil and 1 tablespoon of the butter.
• When hot add the onions and mushrooms, sautéing for several minutes.
• Add the rice on top of the vegetables in an even layer.
• Next add the stock and white wine.
• Lock the lid on, making sure the pressure valve release is closed. Set to high pressure for 5 minutes. If using brown rice, cook for 10 minutes.
• When finished press Cancel and use the quick release method to release the pressure.
• Remove the lid and stir in the broccoli and the peas and carrots.
• Place the lid back on and let stand 5 minutes.
• Remove lid and stir in the nutritional yeast and remaining tablespoon butter.
• Serve immediately.