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veal balsmic
Grilled Balsamic-Glazed Veal Chops

basmati rice and asparagus
Basmati Rice and Asparagus Gratin

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

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