Thyme for Cooking

Seasonal Weekly Menus & Shopping Lists

Healthy Food          Fresh Ingredients          Simple Recipes

 Home  Seasonal Menus  Recipe Index Cooking Tips  Blog

Menu Plan for the week of June 7, 2013: Day 2 Recipes

Grilled Balsamic-Glazed Veal Chops
Basmati Rice and Asparagus Gratin

Cooking time:  40 minutes for menu     Cooking schedule: see below for instructions

        We don't do veal chops often, but, as the veal is much better than the beef we get,  we love having them done on the grill a few times during the summer.  You could substitute pork chops or a steak. Cook veal chops at the last minute - you don't want to overcook....

Grilled Balsamic-Glazed Veal Chops                   Preparation and cooking time: 30 minutes
     Simplicity is often best.  A light glaze of Balsamic Vinegar gives these chops a bit of color and a hint of flavor.

2 veal chops, preferably center- cut and about 1" (2.5cm) thick
2 tbs Balsamic vinegar
2 tbs olive oil

Mix olive oil and vinegar well with whisk.  Spoon on both sides of chops and set aside for 10 - 20 minutes.
Grill chops on barbecue for 10 - 12 minutes depending on how thick and how done you want them or broil 12 - 15 minutes.  Take a peak to see how done they are.  Remove from grill and serve.

Basmati Rice and Asparagus Gratin               Preparation and cooking time:  40 minutes
     The asparagus is blanched before assembling the gratin, to help keep it's vibrant green color.

1/2 cup Basmati rice
1 cup (8oz, 240ml) chicken stock
8oz (240gr) asparagus
1/2 cup (4oz, 120ml) milk
1/2 cup (2oz, 60gr) shredded cheese
1 egg
1 tbs fresh, snipped tarragon    substitute 1 tsp dried
2 tsp olive oil

Cook rice in chicken stock. 
Trim asparagus and cut into 2" (5cm) lengths.  Blanch for 2 minutes in boiling water.  Drain and refresh in very cold water.
Lightly whisk egg.  Add milk and tarragon, whisk to combine. 
When rice is done spread on a plate and allow to cool for 5 minutes. 
Lightly oil baking dish. Add cheese, asparagus and rice to egg mixture. Stir to combine and spoon into  baking dish.  Bake, 400F (200C) for 20 minutes.  Remove and serve.

Cooking Schedule: 40 minutes for menu Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, scissors, small bowl, medium bowl, whisk, small saucepan, medium saucepan, baking dish, plate, barbecue grill Cook rice Turn on oven, 400F (200C) Heat water in medium saucepan Mix oil, vinegar, spoon on chops Trim, cut asparagus Shred cheese if needed Blanch asparagus

Drain asparagus, refresh in cold water Turn on / light barbecue grill When rice is done, spread to cool Whisk egg, add milk, tarragon Oil baking dish Add cheese, asparagus, rice to eggs, stir Spoon gratin into dish, bake             Pause while gratin bakes Ready? Cook chops Remove gratin Turn chops Remove chops Serve all

Share this:

----------------------

Get 7 Dinner Menus, Recipes, Shopping List each Thursday by e-mail: Subscribe

Need help planning dinner?  Do you have a garden?   A CSA for fresh veggies?

Try our Weekly Menu Plans: Healthy Gourmet Dinners;  Quick, Easy Recipes.
Each week carefully planned to reduce waste and use a lots of fresh, seasonal veggies. 

By Katie Zeller

© All text and images are copyright © 2010 - 2024 Thyme for Cooking.  All rights reserved unless otherwise indicated