Maryland gets a shout out in the new Southern Living cookbook Farmers Market Cookbook: A Fresh Look at Local Flavor, which will be released March 16. And mark your calendars now. Two top cookbook authors will be here in May signing books.
The Farmers Market Cookbook is a beautifully photographed book ($29.95) with numerous tips and seasonal recipes (see one below) and a section on local markets around the country. It notes the Baltimore Farmers Market (under the JFX) and Lexington Market among others.
Baltimore native and grill expert Steve Raichlen’s new cookbook Planet Barbecue is scheduled for release May 1. He’ll be signing cookbooks at 7 p.m. May 21 at the Columbia Borders.
Also, foodie Adam Borden, former executive director of Marylanders for Better Beer & Wine Laws, tells me that Joan Nathan will be here May 23 (details to come). Nathan, a DC resident, is regarded as one of today’s prominent Jewish cookbook authors. She’s currently working on a book about Alsatian Jewish cuisine, Adam says.
Here's a recipe from the Farmers Market Cookbook. Now's the time to make it. Broccoli is at its peak from October-April.
Broccoli with Caramelized Garlic and Pine Nuts
1/3 cup pine nuts
1/4 cup butter
1 tablespoon olive oil
6 garlic cloves, thinly sliced
1 pound broccoli florets
1/2 teaspoon salt
1/8 teaspoon crushed red pepper
Toast pine nuts in a large skillet over medium heat 6 minutes or until lightly browned. Remove from skillet, and set aside.
Heat butter and oil in same skillet over medium heat until butter melts. Add garlic, and sauté 1 to 2 minutes or until lightly browned.
Add broccoli, salt, and crushed red pepper. Sauté 8 minutes or until broccoli is tender. Stir in pine nuts before serving. Serves 6.