NOVEMBER 28 • 2024 | 45
J
N

heat to a simmer and add the car-
rot and ¼ of the ginger. Cover and
simmer for about 30 minutes, or
until the split peas are soft.
In the meantime, in a small dry
skillet or saucepan over low heat,
toast the curry powder until it is
quite fragrant, but be careful to
toast but not burn it. Set aside.
Place the oil in a pan over medi-
um heat, add the green onions, the
remaining ginger and raisins. Sauté
for two minutes stirring constantly,
then add the tomato paste and
sauté for another minute or two
more.
Add the toasted curry powder to
the tomato paste mixture, mix well,
and then add this to the simmering
soup along with the coconut milk
and salt.
Simmer, uncovered, for 20 min-
utes or so. The texture should
thicken with additional cooking.
Continue to cook until the soup
reaches your desired consistency,
adding more water if you find it to
be too thick.

MARCELLA HAZAN’S
TOMATO SAUCE WITH ONION
AND BUTTER
Adapted slightly from Deb
Perelman, The Smitten Kitchen
Serves 4
Dairy

Ingredients

28 ounces whole peeled tomatoes from a

can (ideally San Marzano)

5 tablespoons unsalted butter

1 medium yellow onion, peeled and halved

Salt to taste

Preparation
Put the tomatoes, onion and butter
in a heavy saucepan (3-quart) over
medium heat. Bring the sauce to
a simmer, then lower the heat to
keep the sauce at a slow, steady
simmer for about 45 minutes, or
until droplets of fat float free of the
tomatoes. Stir occasionally, crush-
ing the tomatoes against the side
of the pot with a spoon. Remove
from heat, discard the onion, add
salt to taste and keep warm while
you prepare your pasta. Serve with
spaghetti.

BAKED MUSTARD-AND-
PANKO-CRUSTED SALMON
Serves 4
Pareve

Ingredients

4 (6-ounce) skin-on salmon fillets

8 teaspoons Dijon mustard

Salt and pepper to taste

3 tablespoons panko (Japanese bread-

crumbs)

1 tablespoon olive oil

2 tablespoons chopped fresh tarragon or

1-2 teaspoons dried tarragon, to taste

Preparation
Preheat oven to 400°F. Place
salmon fillets skin-side-down on a

rimmed baking sheet lined with foil
or parchment paper. Spread each
salmon fillet with 2 tsp. mustard
and sprinkle with salt and pepper.
Toss panko with oil and tarragon in
a small bowl. Press panko mixture
onto salmon fillets. Roast until salm-
on is just firm, about 10-12 minutes
or until desired doneness.