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.