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 Starters  Beef  Chicken, etc  Fish  Pork, Lamb  Barbecue  One Dish  Salads  Sides  Misc. 

Menu Plan for Summer II: Week 6, Saturday

Vichyssoise
Barbecued Veal Chops
Oriental Rice and Courgette (Zucchini) Salad
Fresh Peach and Berry Salad

Cooking time:  30 minutes plus 25 earlier     Cooking schedule: see below for instructions

       Vichyssoise is one of the classic cold soups, a favorite of Julia Child and perfect for summer entertaining... for 2 or 10.  It's an easy, make-ahead first course.   If veal chops are hard to find, or outrageously expensive, substitute lamb or pork.   Keep pine nuts in the freezer to keep fresh.

Vichyssoise  (Cold Potato and Leek Soup)

Total time: 25 minutes plus cooling and 5 minutes to finish
    Another classic French dish.  The addition of cream or milk to finish gives it a rich texture.  If you can stand the calories the cream really makes for a luscious soup....  I always use heavy cream if serving to guests.

Vichyssoise Ingredients:

 Instructions:

Note:  You can set the hot soup pan in cold water (assuming it's a metal pan) to help cool the soup faster.

Barbecued Veal Chops

Total time: 20 minutes
   Veal tends to be a mild flavored meat that lend itself well to robust sauces and marinades.  The chops can marinate anywhere from 1 - 8 hours so start the marinade whenever you have a spare 5 minutes.

Barbecued Veal Chops Ingredients:

 Instructions:

Oriental Zucchini (Courgette) and Brown Rice Salad

Total time: 30 minutes
   I use 'Uncle Ben's' which is all I can get and it is quick cooking.  It looks like brown Basmati and cooks in 15 minutes.  You could substitute Basmati, if you prefer.  The cooked rice is combined with the sautéed zucchini and a light, oriental vinaigrette just before serving.

Oriental Zucchini  and Rice Salad Ingredients:

 Instructions:

Fresh Peach and Berry Salad

Total time: 10 minutes
   Summer fruits are at their peak.  I used white peaches and fresh strawberries. ( My strawberries are the ever-bearing variety.)  Use whatever peaches and/or nectarines and berries are in season.  A bit of sugar, vanilla and Greek Yogurt finishes off this salad.  You could also add a bit of fresh mint or a tot of rum.....

Fresh Peach and Berry Salad Ingredients:

 Instructions:

Cooking Schedule: 30 minutes plus 25 earlier
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, small bowl, dish for marinating, blender,
2 small saucepans with lids, medium skillet,
2 medium bowls, barbecue grill
Earlier in the day:
Clean, slice leeks, sauté
Make marinade for chops
Spoon over chops, coat well, refrigerate
Peel, chop potatoes
Add potatoes, stock to leeks, cover, simmer
      Pause for 15 minutes
Remove soup, refrigerate
Dinner:
Start to cook rice
Slice zucchini
Mince garlic, ginger
Toast pine nuts; remove, set aside

Sauté garlic, ginger
Add zucchini, sauté
Wash fruit
Slice peaches, berries
Sprinkle sugar, add yogurt, vanilla, refrigerate
Mind the zucchini
Turn on/light barbecue grill
Purée soup
Add milk, adjust to taste, pour into bowls
Snip chives, sprinkle on soup
Make vinaigrette
When rice is done, put in bowl
Add zucchini, vinaigrette, stir, set aside
Serve soup, relax, enjoy
Done? Cook chops
Sprinkle pine nuts on rice salad
Turn chops
Remove chops, serve
Don't forget the fruit salad...

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