Maple Glazed Peach French Toast

On a sunny Saturday morning, I woke up with a big appetite and a creative mind. Not sure how I came up with the idea of peach and maple but it sounded good. Luckily, I had all the ingredients at home. I had bought a french baguette from Acme Bread the night before, a bottle of Maple syrup imported from Canada by my sister and a big fat beautiful peach. This usually never happens so I got to work and in less than thirty minutes, I had an awesome breakfast on my plate.


1 French baguette
3 eggs
1 cup milk
1/2 cup maple syrup
1 peach
2 tbs rum


Peel and slice the peach like the picture below. Mix the peach with the maple syrup and rum. Cook them in a skillet for about 5 minutes or until they become a bit soft.

Beat the eggs and add the milk. Mix well and add a pinch of salt.
Slice the bread to your desired thickness ( I like them thin) and soak them in the egg mixture and let it sit for about 3,4 minutes.

Heat the oil in a pan (you need the oil to cover about 1/2 inch depth of the pan), carefully set the bread pieces in the pan and fry each side until they are golden. Remove from the pan and set them on a piece of paper towel to soak the extra oil.

Put one slice of peach on each slice of bread and pour some of the juice left from the peach and maple mix on top. You can also decorate the french toast with shaved almond and powder sugar.


Persian Style Chicken Curry

We Persians like to come up with our own version of pretty much any cuisine. We add Saffron or lime juice to anything you can think of and call it our own :). We have our own version of Beef Stroganoff, which is served with string potatoes instead of noodles, our own version of Spaghetti (which we call Macaroni- we even have our name for this dish), which has saffron in the meat (yes, saffron in Italian food), and finally the Persian Style Chicken curry which is one of my favorites. Without getting into too much details, here is the recipe.

Serving: 4 people


1/2 lb. chicken thighs
1 cup chopped yellow onion
1/2 cup green peas (frozen or canned)
1/2 cup heavy whipped cream
1/3 cup plain yogurt
2 Tbs fresh lime juice
1 cup sautéed mushrooms
3 Tbs Madras curry powder
1 Tbs corn starch.
Salt and pepper to taste


Chop the onions finely. Add oil to a pan and fry the onions until golden. Add the chicken  thighs to the onions and saute them for about 5 minutes or until the outer surface of the chicken becomes golden. Add the curry powder, mix well and add about 4 cups of water, then add the peas, salt and pepper, and let it cook for about 30 minutes.

In the meantime, wash the mushrooms, slice them and saute them with butter in a separate skillet.

Add the cream and the yogurt to the chicken mix, stir well and let it cook for another 5-10 minutes.
Dissolve the corn starch in 1/2 cup cold water and add to the mixture. The corn starch will help thicken the stew. Add the lime juice and  let the stew cook for 10 more minutes or until it thickens a little bit.

Finally add the mushrooms.  Serve with Basmati rice and enjoy!