By Donia Bijan
For Donia Bijan’s kin, foodstuff has been the language they use to inform their tales and to speak their love. In 1978, whilst the Islamic revolution in Iran threatened their protection, they fled to California’s Bay region, the place the ordinary flavors of Bijan’s mother’s cooking shaped a bridge to the existence they left at the back of. Now, throughout the prism of nutrients, award-winning chef Donia Bijan unwinds her personal tale, discovering that on the middle of all of it is her mom, whose love and help enabled Bijan to achieve her dreams.
From the Persian international of her early life to the yank existence she embraced as to her years at Le sous-chef in Paris (studying lower than the notorious Madame Brassart) to apprenticeships in France’s three-star kitchens and eventually again to San Francisco, the place she opened her personal celebrated bistro, Bijan inspires a colourful kaleidoscope of cultures and cuisines. and she or he stocks thirty encouraged recipes from her adolescence (Saffron Yogurt Rice with poultry and Eggplant and Orange Cardamom Cookies), her French education (Ratatouille with Black Olives and Fried Bread and crimson Plum Skillet Tart), and her cooking occupation (Roast Duck Legs with Dates and hot Lentil Salad and Rose Petal Ice Cream).
An exhilarating, heartfelt memoir, Maman’s Homesick Pie is additionally a reminder of the ladies who motivate us to shine.
Read or Download Maman's Homesick Pie: A Persian Heart in an American Kitchen PDF
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Extra resources for Maman's Homesick Pie: A Persian Heart in an American Kitchen
3. skillet or griddle. Whisk together the flour, sugar, yeast, and salt until combined. Add the milk and melted butter and whisk until smooth. Cover with plastic wrap and leave in a warm place until puffy and risen, about 1 to 1½ hours. Stir down the mixture. Heat the greased skillet or griddle and put the crumpet rings inside. Using a measuring cup, pour 1⁄ 3 cup batter into each ring. Cook over low heat until the tops fill with holes, about 5 minutes. Carefully remove the crumpet rings (they will be very hot; use tongs or oven mitts) and flip the crumpets over (they should be pale on the bottom).
Spread a sheet of aluminum foil inside the frozen pie crust; press the foil into the edges and be sure to cover the rim. Fill the crust with pie weights or beans and bake until the crust is dry and set, 15 to 20 minutes. Reduce the temperature to 350°F, remove the foil, and continue to bake until the crust is golden brown, about 8 more minutes. Remove from the oven and set aside. For the filling, combine the sugar, cornstarch, and water in a small heavy-bottomed saucepan and stir until the cornstarch is dissolved.
This popular cake imitates the flavors of the famous Bakewell Tart. Almond Cake 1½ cups all-purpose flour ½ cup finely ground almonds 1 teaspoon baking powder ¼ teaspoon salt 1½ sticks (12 tablespoons) butter, at room temperature 1 cup granulated sugar 3 large eggs, at room temperature 1 teaspoon almond extract ½ cup whole milk, at room temperature Butter Frosting 2 sticks (16 tablespoons) butter, at room temperature 2 cups confectioners’ sugar 1 teaspoon pure vanilla extract 2 tablespoons whole milk To Finish the Cake ½ cup cherry preserves Maraschino cherries, for decorating Toasted sliced almonds, for decorating 18 The Unofficial Harry Potter Cookbook Four Scrumptious Cakes (continued) 1.