Poached Rhubarb With Pancakes

Do you know who Donal Skehan is?  I love that guy!  He is so vibrant and full of energy. He really is intoxicating.  If you are in a blah mood, listen to Donal and you will be rejuvenated.  At least I am. He has tons of amazing food videos.  He did live in Ireland but recently moved to LA to be on Food Network.

Here is one of his recipes.  The flavors are unique in this one.  Star anise, pistachio, mint...

His recipes cover everything from the every day, comfort food to ethnic food ( a man after my own heart, because that is exactly how I cook).  The recipes he fixed here is a takeoff from a restaurant in Ireland.  I decided to give it a go.  I did not have semolina so I made my normal pancakes. My recipe for the pancakes below.

Poached Rhubarb
Adapted from this recipe by Donal Skehan

about 10 stalks of rhubarb, small to normal size
juice of two oranges
skin of 1 orange without the pith
2 star anise
1/4 cup candied ginger

In a 9 x 13 pan mix together juice of two oranges and honey until honey is dissolved.   Wash and clean stalks and cut into 3 inch pieces.  Lay down in the pan.   Place orange skins, ginger and star anise into pan.

Serve with pancakes.  I place some candied ginger, chopped mint leaves and pistachios over top along with some of the juice.  Spoon some rhubarb next to the pancakes.

Pancakes

2 cups flour
1 tablespoon baking powder
2 tablespoons sugar
3 to 4 cups buttermilk, depending on the thickness
1 egg

Stir the dry ingredients together and then pour in the buttermilk and the egg.  You want the pancake batter to be about the consistency of ketchup- a thicker style ketchup.  Pourable but not runny.

Mustard Chicken With Blackberry Sauce

 

I was at the Farmers Market last week.  Along with the farmers that sell there, there are many vendors from the local food warehouses that sell their goods as well.  When lots of stuff is fresh and local, I buy from the farmers, of course, but in the colder months I buy from the warehouses as well.  I scored a huge container of black raspberries.  I had seen this recipe in a magazine called Eating Well when I was at a doctor appointment and had copied it down.  I knew I had to make it when I found the blackberries.  Yeah!  You can find that original recipe here.

Seldom does that happen where I find the recipe and the ingredient at the same time.  How many times I have cut out a recipe, gone to the store at some other time, bought what I needed and then could not find the recipe.  Ha!

 Isn't it a beautiful color?  So rich and delicious without being fattening. Score!

Then I knew I had to make this other recipe as well.  I love how it turned out with the layers of flavor both in the chicken as well as the sauce. It was easy too.  Flavor it all up and place in the oven.

And for dessert.  Oh YEAH!

Mustard Chicken

2 tablespoons olive oil
2 tablespoons of Dijon
1 tablespoon Italian Herb seasoning (or a combination of basil and oregano)
1 teaspoon garlic powder
3 large chicken breasts

In a baking pan 9 x 9 mix olive oil, dijon, garlic and Italian seasonings together until combined.  Place breasts in mixture and coat evenly.  Bake at 350F oven for about 20 to 30 minutes or until done.

Blackberry Sauce

1/4 cup honey
1/4 cup Dijon mustard
6 ounces blackberries

Make this sauce at least a couple hours before you are ready to use it.  Place honey and Dijon in a food processor or blender. Whirl it until it is combined and add in blackberries.  Whirl until the blackberries have been chopped and it is a nice smooth consistency.  Refrigerate until ready to use.  It will keep for a few days and actually get better the next day.