Deep South Dining | Cookbooks with Larrison Campbell
Community cookbooks focus on home cooking, often documenting regional, ethnic, family, and societal traditions, as well as local history. For this reason Larrison Campbell had a front row seat to the fashionable entertaining and eating that is chronicled in many of her mother’s community cookbooks. Her recent Vanity Fair essay takes a look at these time capsules and relates their recipes and traditions to more modern days.So Malcolm and Carol breakdown her essay and find out which of her mother’s old cookbooks are her favorite and relates the most to modern times.Featured Vanity Fair Essay: My Mother’s Old Junior League Cookbooks Seemed Like a Retro Joke—Instead They Were Extremely Satisfying
Deep South Dining: Fig-orama
Malcolm and Carol are in a bit of fig mania. Figs are everywhere and Carol even has fig tarts to share. On this episode of Deep South Dining there is plenty of fig talk, also Malcolm shares some news that will yield him more time in the kitchen. Also Felder Rushing joins the show to talk about the garden he has had this summer and share his process for fig preserves. Let's eat y'all!Ocracoke Island Fig Cake RecipeIngredients:1 cup salad oil1½ cup sugar3 eggs1 teaspoon baking soda, dissolved in a little hot water2 cups flour1 teaspoon nutmeg1 teaspoon allspice1 teaspoon cinnamon1 teaspoon salt½ cup buttermilk1 teaspoon vanilla1 cup preserved figs, chopped (chopped dates may be substituted for figs)1 cup chopped nutsDirections:Beat 3 eggs; add sugar and oil.After sifting dry ingredients, add to egg mixture alternately with buttermilk.Add vanilla and fold in figs and nuts.Pour into greased oblong pan and bake at 325 degrees for 45 minutes to 1 hour, or in a well-greased tube or bundt pan at 350 degrees just a little longer.(Recipe courtesy of Ocracoke Cook Book (“the yellow cookbook’), published by The United Methodist Women of Ocracoke Island, N.C.)
Deep South Dining: Cup or Cone?
The only question to ask when talking about ice cream is: Cup or cone? You may have your favorite flavor but the way you take your scoop really sets people a part. On this episode of Deep South Dining, Malcolm and Carol celebrate National Ice Cream Month by highlighting some of the great places, past and present, to get a delicious scoop. Also several listeners call in and share great memories of homemade ice cream, summer treats, and traveling the Mississippi ice cream trail. Let's eat y'all!
Deep South Dining: The Duke's Way of Life
Duke's Mayonnaise is a brand that has origins in the South but is a mayo favorite in many parts of the country. The launch of The Duke's Mayonnaise Cookbook shines a light on just how far this condiment can be used in the kitchen. Author Ashley Strickland Freeman joins host Malcolm White and Carol Puckett to talk about this ode to Duke's Mayonnaise and tell why it is the secret ingredient for many home cooks recipes. Let's eat y'all!
Deep South Dining: Summer Grilling
The summer is always a great time for grilling. If we are being honest anytime is a great time for grilling. On this episode of Deep South Dining Malcolm and Carol welcome two grill masters to the show to share their knowledge of grilling and smoking. From Tru-Q BBQ we have Trudy Fisher and from Wright Way BBQ we welcome Eddie Wright. Low and slow is great for brisket but what about kabobs? And are your putting fruits and vegetables on the grill? How about smokes peach ice cream? Let's eat y'all!
Deep South Dining: Pickle My Fancy
Today on Deep South Dining Malcolm and Carol take a look at the process of pickling and preserving foods with friend of the show April McGregor. Now based in Pennsylvania, this native of Vardaman, Mississippi has been making award winning pickles and preserves since the days on her family farm. After a brief history lesson from Carol on the early days of preserving, April takes us from the fig tree to the jar on the kitchen table. Also we give you all the tips needed to start your canning journey today. Let's eat y'all!
Deep South Dining: Soul Food w/ Adrian Miller
Adrian Miller did not set out to be known as the Soul Food Scholar, but when he say a void in the telling of the story of soul food he rose to the challenge. Now as a James Beard Award winning author and historian he shares the story of soul food and how it is a major part of the African-American experience. On this episode of Deep South Dining, Malcolm and Carol talk with Adrian ahead of Juneteenth about the role food plays in the celebration. They also talk about the way economics impede the progression of soul food restaurants. And answer the question, is there a difference between soul food and southern food? Let's eat y'all!