cooking class with Chef Tim Love

Ingredients:
2 yellow squash, medium
2 zucchini, medium
1 red onion, medium
2 heirloom tomatoes
2 cups Lonesome Dove pancake mix
½ cup day-old mashed potatoes
2 Tablespoons olive oil
½ cup cilantro orange beurre blanc
Kosher salt and cracked black pepper to taste

cilantro orange beurre blanc (recipe follows)

Directions:

Slice all the vegetables into ½ inch thick slices. Rub all with oil first, then salt and pepper.
Grill vegetables on a hot grill, about 3 minutes each side.
Pour 3 inch pancakes on a griddle with a nonstick surface.
With the batter side up, place a heaping tablespoon of mashed potatoes in the center.
When you flip the cake, be sure to flatten the potatoes if necessary.
Serve the pancake immediately with a stick of grilled vegetables on top.
Top with beurre blanc.

Lonesome Dove Pancake Mix

Ingredients:

2 ½ cups flour
½ cup sugar
½ teaspoon kosher salt
5 whole eggs
3 egg yolks
2 cups milk
1 tablespoon vanilla
1 tablespoon liqueur of choice
2 tablespoons browned butter

Directions:

Sift dry ingredients together.
Using a wooden spoon, beat whole eggs, one at a time, add yolks, one at a time, beating well.
Add milk, vanilla, and other liquid.
Mix in dry ingredients, beating well.
Melt and brown butter in sauté pan, then blend into crêpe batter.
Refrigerate batter for 2 hours before cooking.

Cilantro Orange Beurre Blanc

Ingredients:

1 tablespoon shallots, minced
1 cup orange juice
1 cup white wine
¼ cup cilantro, chopped
½ pound butter, unsalted, cold
¼ cup heavy whipping cream

Directions:

In a sauce pan, add shallots, orange juice, and white wine, and bring to a boil. Continue to boil until liquid is almost gone.
Add heavy cream, and reduce heat to very low
Cut the cold butter into small cubes.
Using a whisk, quickly whip in the butter by hand over low heat. Never stop whipping or the sauce will separate.
After all butter is incorporated, add cilantro, salt, and pepper to taste.

Final Preparation:

Heat a non-stick skillet over medium fire, spray with vegetable spray, and pour just enough batter to coat the bottom of the skillet, using a circular motion to spread the batter evenly.
Cook until the crepe sets up and begins to brown, carefully turn the crepe over, and brown the other side.
Remove the cooked crepe to a plate, and repeat until the desired number of crepes are prepared.
Use in any recipe calling for sweet crepes.

Cilantro Lime Mashed Potatoes

Ingredients:

2 pounds russet potatoes, large, diced
1 quart heavy whipping cream
1/3 cup butter, unsalted
2 jalapenos, roasted and pureed
¼ tablespoon kosher salt
2 tablespoons cracked black pepper
½ cup cilantro, chopped
½ cup fresh lime juice

Directions:

In a medium sauce pot, add potatoes and cover with cold water.
Place on high heat, and cover with a lid.
In a small sauce pot, combine cream, butter, jalapenos, salt and pepper and bring to a slow simmer.
When potatoes are soft to the touch of a fork, drain water and return to pot.
Add half of the cream mixture, cilantro, and lime juice, and mix well.
Add remaining mixture until a smooth creamy texture.
Salt to taste if needed.

More recipes from Tim Love

»	Spinach Two Ways
»	Turkey Chile Posole
»	See all of Tim Love's recipes

make this dish

Here's what you need

	Tim Love Collection 16-piece Cast Iron Cookware Set HSN Price: $239.90
	Tim Love Collection 7-Quart Cast Iron Dutch Oven HSN Price: $99.90
	Cast Iron Grill Press HSN Price: $19.90 Clearance Price: $14.90