March 05, 2004 The weather seems to be getting better here on the Northern Nevada High Desert. The Weather Man this morning predicts that we will see fifty degree temperatures today and will be in the sixties by Sunday. It was almost cloudless overnight and consequently is very cold this morning. The almost full moon moved over the house during the night and peeked in my window at 3:00 AM. It was bright enough to wake me up. I enjoyed it for a few minutes, then rolled over and went back to sleep. Did you know that this early March Full Moon, called the Full Worm Moon (actually full tomorrow), marks the time when the ground begins to soften and earthworm casts reappear, inviting the return of robins. This moon is also known as the Sap Moon, marking the time when the maple sap begins to flow and the annual tapping of maple trees begins. Now that I've given you an early Spring farmer's education, it's time for the recipes. There are two today, but they have no connection except that they seem to be both somewhat spring like. Veggie Poached Eggs Prep time: 15 minutes Cook time: 20 minutes Makes: 4 servings 1 1/2 tablespoons olive oil 1 cup fresh asparagus, trimmed and coarsely chopped 1 cup carrots, julienned 1/4 cup spaghetti sauce 4 eggs Salt and pepper to taste In a large frying pan, heat the oil over medium high heat. Add the asparagus, carrots and spaghetti sauce; cook on medium high heat until vegetables are soft. You may add a little water if necessary. Push the vegetables to the side of the pan to create four spaces for the eggs. Crack eggs directly into the holes, being careful not to break the yolk. Cook until eggs are done, but the yolk is still soft. Season with salt and pepper to taste. Remove from heat and serve immediately. Note: There are many variations by using different vegetables, including broccoli, cauliflower, mushrooms, etc. Season with your choice of herbs or spices. Pork Chops with Smoked Gouda Prep time: 15 minutes Cook time: 20 minutes Makes 2 servings 2 ounces smoked Gouda cheese, grated 4 slices bacon, cooked and crumbled 1/4 cup chopped fresh parsley 1/8 teaspoon ground black pepper 2 center cut, bone in pork chops (2 1/4 inches thick) 1 teaspoon olive oil 1/4 teaspoon salt Ground black pepper Preheat an outdoor grill for medium heat. In a small bowl, combine the cheese, bacon, parsley, and 1/8 teaspoon black pepper. Lay the chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, going all the way to the bone, but leaving the sides intact. Stuff cheese mixture into pocket, and close with a wooden toothpick. Brush meat with oil, and season with salt and more black pepper. Lightly oil the grill grate. Grill over medium heat for 5 to 8 minutes on each side, or until pork is done. Warren/3-05-04 ******************** |
| Warren's Recipes For March, 2004 |