Join "Jayni's Kitchen" this week for "Celebrating Passover With Terri Rosen."
Host Jayni Carey and Rosen, a substitute teacher in the Lawrence school district, will prepare the following recipes.
A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6 and repeats at 8:30 p.m. The show also is broadcast at 9 a.m. Wednesday, 9:30 a.m. Thursday, 10 a.m. Friday, 9:30 a.m. Saturday and 10 a.m. Monday.
6 medium potatoes, peeled
l large carrot, peeled
1 large onion
1/4 cup matzo meal
1 1/2 teaspoons salt
1/4 teaspoon white pepper
2 eggs, beaten
1/4 cup peanut oil (vegetable oil may be substituted for non-Passover meals)
Grate or shred the peeled potatoes, carrot and onion and mix them together in a large bowl. Add the matzo meal, salt, white pepper, and beaten eggs and mix thoroughly. Pour the mixture into a 9- by 13-inch baking dish oiled with the peanut oil. Bake the kugel in a 375-degree oven from 45 to 60 minutes, or until top is golden brown and the edges are crisp. Serves 8 to 10.
Flourless Chocolate Torte with Raspberry Sauce
1 12-ounce package semi-sweet chocolate chips
5 eggs, separated
1/2 cup sugar
1 10-ounce package frozen raspberries, thawed
1 tablespoon sugar
1 14-ounce carton whipped topping
Melt the chocolate chips in a bowl placed over a simmering pan of water or in the microwave. While the chips are melting, beat the egg yolks and sugar with an electric mixer until light and lemon-colored. Add about a quarter of the melted chocolate at a time to the egg and sugar mixture, stirring after each addition. Whip the egg whites until stiff, but not dry. Fold the egg whites into the chocolate mixture. Pour the mixture into a well-greased 8-inch springform pan. Bake the torte in a 325 oven for 30 to 35 minutes. Allow to cool before removing the pan sides.
To make the raspberry sauce, blend the raspberries and sugar in a food processor for a few seconds (do not puree until smooth). Spread the raspberries over the top of the torte. Top with the whipped topping. Serves 12.