By Donia Bijan

For Donia Bijan’s family members, foodstuff has been the language they use to inform their tales and to speak their love. In 1978, while the Islamic revolution in Iran threatened their security, they fled to California’s Bay region, the place the ordinary flavors of Bijan’s mother’s cooking shaped a bridge to the lifestyles they left at the back of. Now, in the course of the prism of nutrition, award-winning chef Donia Bijan unwinds her personal tale, discovering that on the center of all of it is her mom, whose love and aid enabled Bijan to achieve her dreams.

From the Persian global of her adolescence to the yank existence she embraced as to her years at Le sous-chef in Paris (studying below the notorious Madame Brassart) to apprenticeships in France’s three-star kitchens and at last again to San Francisco, the place she opened her personal celebrated bistro, Bijan conjures up a colourful kaleidoscope of cultures and cuisines. and she or he stocks thirty encouraged recipes from her adolescence (Saffron Yogurt Rice with bird and Eggplant and Orange Cardamom Cookies), her French education (Ratatouille with Black Olives and Fried Bread and pink Plum Skillet Tart), and her cooking profession (Roast Duck Legs with Dates and hot Lentil Salad and Rose Petal Ice Cream).

An exhilarating, heartfelt memoir, Maman’s Homesick Pie is usually a reminder of the ladies who inspire us to shine.

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Extra info for Maman's Homesick Pie: A Persian Heart in an American Kitchen

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You can, however, skip this step if you’re rushed. 2 medium poblano or other mild fresh green chiles 2 cups chopped husked tomatillos (about 1 pound) 3 scallions, chopped 2 teaspoons minced garlic, or to taste 1 /4 cup chopped fresh cilantro leaves 3 tablespoons freshly squeezed lime juice, or to taste Salt and freshly ground black pepper If you like, roast the chiles according to the directions on page 330. Or leave raw. Either way, remove the stems and seeds from the chiles and either mince them or pulse them a few times in a food processor.

Microwaving in a covered, moist environment—a piece of fish or broccoli on a plate with a tablespoon or two of water, for example—is very similar to steaming, and a good alternative. WAYS TO RIG A STEAMER 1 2 There are many ways to make a steamer. (1) You can just buy a collapsible metal steaming insert, which will work in any pot. (2) Or you can use a heatproof plate, slightly smaller than the pot; to raise it off the bottom of the pot, put it on an upsidedown plate, a couple of small ramekins, a “raft” of sticks, or whatever else is heatproof and stable.

Jícama Salsa. Papaya Salsa MAKES: TIME: About 2 cups 20 minutes This fruit salsa is a natural with fish and seafood, and you can make any fruit the star here: mango, melon, and nectarine are some of my favorites. Just be sure to taste while you’re assembling, balancing the sweetness (which, of course, varies with every fruit) with the acidity of the citrus juice and the heat of the chiles. 2 cups firm but ripe papaya, cut into 1/2-inch chunks 1 /2 cup diced red onion 3 tablespoons freshly squeezed lime juice, or more to taste Salt and freshly ground black pepper Put all the ingredients in a medium bowl and stir to combine.

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