Three Kitchens Podcast: Recent Episodes

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This is the final episode of Three Kitchens Podcast! Five years, 271 episodes, including 54 guest episodes, and countless recipes later, we are now ready to put the show to bed.

The entire catalogue of episodes will still be available right here on your favourite app, and on our website.

BIG big thanks to all those guests, and to YOU for tuning in. Thanks so much for supporting this hobby of ours.

Bye for now!

Love,

Erin & Heather

Three Kitchens Podcast - a home cooking show
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Welcome to our last Three Kitchens Podcast regular format recipe episode! There will be one more episode next week to close out the show - be sure to come back for that one. And thank you so much for listening!

The entire episode catalogue will still be available right here, where you like to listen! <<

Hot honey is a popular condiment that is enjoyed on all sorts of things, like pizza, fried chicken or as an addition to charcuterie boards. Heather made some to use in a recipe for Baked Hot Honey Feta Chicken.

Our hot honey is made by simmering honey with chopped chilis, and then strained and cooled. There's also a tablespoon of cider vinegar stirred in at the end.

The chicken is made by seasoning and browning thighs and drumsticks, and then baking it in the oven. When cooked through, drizzle with hot honey and top with crumbled feta cheese before returning to the oven until hot and sizzling.

Get the recipe:

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This week on Three Kitchens, Erin makes what she's calling sushi-ish. These snacks are sushi-inspired, made with canned tuna instead of raw fish. Come along to hear how it went and what we thought of it!

A rice cup is a cute little snack made by baking cooked rice in a muffin tin (or silicone cup) and then topping it with whatever you like - in this case a tuna salad and avocado.

Nori wraps are another option using the same filling of tuna salad, but wrapping it with rice into a sheet of nori (seaweed). It also has cream cheese in this one, which tasted great but threw the texture off a bit.

As usual, we have thought up a few ways we'll try this differently in the future, but they were a great option for lunch boxes or on-the-go snacks.

Get the recipe: Sushi-ish Creations

Three Kitchens Podcast - a home cooking show
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This week's Three Kitchens episode features Spaghetti Puttanesca, an easy Italian dish using pantry staples.

The sauce come together quickly with canned cherry tomatoes, capers, olives, anchovies (or sundried tomatoes if you prefer), chili, garlic and olive oil. You'll whip that up while you boil your spaghetti and then mix it all together with some fresh chopped parsley.

Quick, easy, inexpensive -- what more could we ask? This was a delicious lunch with a small side salad.

We followed it up with a simple Affogato for dessert. Affogato is just espresso over vanilla ice cream, and it really hits the spot. Yum!

Get the recipes:

Spaghetti Puttanesca

Three Kitchens Podcast - a home cooking show
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This week we're trying a recipe for Gnudi, a "naked" ravioli. It was new to all of us at Three Kitchens, and we had a great time getting to know this delightful little dumpling. You know us, we cannot resist anything dumpling-ish.

This Gnudi is made with spinach and ricotta. You form it into little balls, much like making meatballs, then rolled in semolina flour and chilled to allow them to set. Then you boil them in salted water, allow them a little rest time again, and then pan fry with a delicious butter sage sauce.

Erin confirms these are pretty easy to make and we loved them as a side dish. They're light and soft, with a silky melt-in-your-mouth centre. Give them a try!

Get the recipe on our website.

Three Kitchens Podcast - a home cooking show
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This week on Three Kitchens, Heather tries a money-saving method of making homemade yogourt. We also get into a few other tips and tricks for making your grocery dollars stretch a little farther. Be sure to check links to other episodes and recipes below to learn more about those.

To make yogourt, all you need is milk and yogourt with live cultures. Oh, and some time, patience and an instant-read thermometer. Heather started off using the crock pot but the results weren't quite right - it didn't set like it was supposed to. So, she performed a rescue mission on the stovetop and got some nice yogourt out of it. The texture was a little grainy and all together, she needs practice with her method, but there's hope folks! Once you've played with it and determined what method works best for you and the appliances and tools you've got on hand, this can definitely be a money-saving kitchen hack.

Some other tips we discuss include making your own marinara sauce (Erin makes a big batch and pops it in the freezer), garlic powder from dried garlic peels, and broth from veggie scraps and bones.

Get the yogourt recipe.

Other things discussed in this episode:

S5 E33: Stretch your grocery dollars with arroz con pollo (Costa Rican Chicken with Rice)

S4 E34: Stretch your grocery dollars: creative uses for stems, peels, wilted herbs & more

S5 E19: Dreamy eggplant parmesan with guest, Paige Friend from The Beach Speaks Podcast

Recipe: Candied Carrot Cake Topper

Three Kitchens Podcast - a home cooking show
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We're taking on a trending recipe this week - dumpling lasagna! Maybe you've seen it on the socials... layers of dumpling wrappers and filling, individually layered in adorable little ramekins. We wanted to try it out and see for ourselves if this trend was worth the hype.

Erin used a dumpling filling she was familiar with made with pork and shrimp. You can use a dumpling filling you love (or grab this one from the recipe on our website - linked below). When your little ramekins of deliciousness are all filled up, you're going to steam them. Top with some chili crisp and green onion.

As to whether they live up to the acclaim, they sure do! These are a heck of a lot easier and faster than wrapping dumplings, are a fun way to serve individual portions, and taste so good! The hype was well-deserved in this case.

Get the recipe: https://www.threekitchenspodcast.com/post/dumpling-lasagna

Three Kitchens Podcast - a home cooking show
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Are you looking for a different layer cake to wow your guests? A Crepe Cake might be the perfect thing! This week on Three Kitchens, Heather tries this recipe and has all the tips and tricks for you to make it too.

A crepe cake, or mille crêpe ("thousand crepes"), is an elegant, no-bake French-inspired dessert featuring 15–30 thin, stacked crepes layered with pastry cream or whipped cream. It is made by cooking paper-thin crepes on a skillet, assembling them with filling, and chilling to achieve a delicate, sliceable texture.

Heather made 22 crepes and filled her cake with two flavours of whipped cream -- one was mixed with lemon curd and the other was with mascarpone cheese and vanilla. The crepes are the thing that take a little time, but once you get going it's not too labour intensive. Then assembling the cake is easy. The most difficult part is waiting for it to set before you slice into it.

Dust your final cake with a little icing sugar and you have a beautiful, unique dessert to impress your guests.

Get the recipe on our website: Crepe Cake

Three Kitchens Podcast - a home cooking show
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This week on Three Kitchens, Erin shares her excitement about attempting a ginger bug -- a fermentation recipe, which can be used to make homemade ginger beer or ginger ale.

Erin explains the science behind fermentation, introducing the term "zymology" and discussing the role of microorganisms in the process. We also ponder the origins of the term "ginger bug" and its significance in the fermentation process. The episode is filled with light-hearted banter, personal anecdotes, and a shared enthusiasm for cooking and experimenting in the kitchen.

Erin walks us through how to make the ginger bug and then turn that into ginger beer. It's fairly simple and the results were fantastic! It's a cool kitchen experiment and we hope you'll be inspired to give it a try.

Make your own ginger bug with this recipe: https://www.threekitchenspodcast.com/post/ginger-bug-ginger-beer

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We're trying Boston Baked Beans this week on the podcast. This American classic is popular at backyard BBQs and potluck gatherings.

This recipe starts with soaking northern navy beans, and then boiling them in water until they're softened. Meanwhile, the sauce is made with bacon, onions, ketchup, brown sugar, molasses, maple syrup, Worcestershire sauce, salt and pepper. After everything is combined, it goes in the oven for a slow bake (about 3.5 hours).

You can modify the flavours to suit your palette. We actually felt these beans are far too sweet, and for our tastes, we'd reduce the amount of sugar. And maybe add a kick of spice. It's a fun recipe to try if you enjoy baked beans -- homemade is always better than canned!

Get the recipe: Boston Baked Beans

Listen to our interview with The Alberta Pulse Growers Association

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We had so much to talk about with Charlotte Wasylik from Chatsworth Farm, we split it into two episodes! Part I is also available now!

This week we're talking about one of the most confusing things for home cooks, cuts of meat:

• what they're called (why are there so many names for the same thing??)

• why the names don't always mean what we think they mean

• and how that can leave even the most confident home cook feeling unsure about what to order from the farmer or butcher.

To help us make sense of it all, we're joined once again by Charlotte Wasylik from Chatsworth Farm, who brings deep expertise from the producer side of the food system. She explains that names given to cuts of meat often vary by region, so if you're not finding what a recipe calls for, there may be a different name for it -- you just have to ask! Sometimes it helps to explain what you want to cook in order for the farmer to guide you to cuts that will work the best. And understanding that, an unusual cut doesn't have to be intimidating when you know what to do with it.

Be sure to listen to part I of this conversation if you haven't yet. And please check out Chatsworth Farm for more information. www.chatsworthfarm.ca

Three Kitchens Podcast - a home cooking show
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We had so much to talk about with Charlotte Wasylik from Chatsworth Farm, we split it into two episodes! Part II is also available now!

This week we're talking about one of the most confusing things for home cooks, cuts of meat:

• what they're called (why are there so many names for the same thing??)

• why the names don't always mean what we think they mean

• and how that can leave even the most confident home cook feeling unsure about what to order from the farmer or butcher.

To help us make sense of it all, we're joined once again by Charlotte Wasylik from Chatsworth Farm, who brings deep expertise from the producer side of the food system. She explains that names given to cuts of meat often vary by region, so if you're not finding what a recipe calls for, there may be a different name for it -- you just have to ask! Sometimes it helps to explain what you want to cook in order for the farmer to guide you to cuts that will work the best. And understanding that, an unusual cut doesn't have to be intimidating when you know what to do with it.

Be sure to listen to part II of this conversation next. And please check out Chatsworth Farm for more information. www.chatsworthfarm.ca

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

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It's time for cookies, everybody! To satisfy a craving for almond-flavoured sweet treats, Erin takes on two different cookie recipes this week. One is a large stuffed cookie (she calls it a café style cookie), and the other is a little two-bite (maybe one-bite) cookie ball.

The café-style cookies are stuffed with a filling made of almond flour, sugar, egg, butter, vanilla, and almond extract. We felt the filling just sort of melted away into the cookie, which was a little disappointing. But recipe #2 is a clear winner...

The almond cookie balls are called mandorlinis. They're made with a base of almond flour, powdered sugar, and all-purpose flour. And then a full slab of marzipan, which lends them a chewy texture. Along with the little crunch of the sliced almonds on the surface, these are delicious little cookies. We dare you to eat just one.

Get the almond cookie recipes!

Almond Stuffed Cookies

One-Bite Almond Cookie Balls

Also mentioned in this episode:

Stuffed Brown Butter Cookies recipe

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This week on the podcast, Heather tackles a recipe for ratatouille, the classic French vegetable casserole. The recipe she uses is from none other than Julia Child, and if you've read one of her recipes, you know that can sometimes be a challenge in itself. Let's go!

Ratatouille is usually made with eggplant, squash, tomatoes, onion and peppers. It's obviously going to be better when these are in season, but we had it mid-winter and it was still delicious. You can even use canned tomatoes if that's your best option. Heather discovers the key to this recipe is cooking each of the veggies separately (well, the eggplant and squash together, and the onions and peppers together). It's also important to cut them into similar sizes. Oh, and salt the eggplant and squash in advance so they sweat out extra moisture and keep their structure.

In the end, following Julia's long-winded instructions was well worth it. We'd tried ratatouille before that was all baked together at the same time, and it wasn't nearly as satisfying as this method of cooking each thing separately and then assembling it at the end. Plus this is all prepared on the cooktop, which made it super easy and didn't require turning on the oven.

Bon appétit!

Get the ratatouille recipe!

Other stuff mentioned in this episode:

• S2 E2: Bon Appétit, a CIFF Special

• Coq au Vin recipe

• Eggplant Parmesan recipe

• Spiced Eggplant Pide recipe

• Dijon Salmon with Capers recipe

Three Kitchens Podcast - a home cooking show
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This week on Three Kitchens we welcome James and Tim, hosts of Thicc Radio, the award-winning podcast about gaining and feedism, and so much more!

We chat about where the idea for their show originated, all the numerous topics they explore with their guests, and the importance of the community they've created and nurtured. Kink and fetish, gender, sexuality, health and healthcare, dating, culture, politics and body positivity -- Thicc Radio is offering up real talk, hosted by these lovely, genuine humans. We really enjoyed this conversation and think you will too!

And of course, there's food talk. James shares his mom's potato leek soup recipe that transports him straight back to childhood whenever he makes it. It's easy and classic, and you can zhuzh it up to make it your own. Enjoy!

Follow Thicc Radio!

On Instagram @thiccradio (https://www.instagram.com/thiccradio/)

On TikTok @thiccradio (https://www.tiktok.com/@thiccradio)

On YouTube @thiccradio (https://www.youtube.com/@thiccradio)

Three Kitchens Podcast - a home cooking show
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This week on Three Kitchens Podcast, Erin finds inspiration in a book she's reading to try a delicious sheet pan kebab recipe. She also makes flatbread, a quick salad and tahina sauce to make this an easy weeknight meal.

If you're thinking kebabs on skewers, you'd be wrong (as Heather found out). For these kebabs, Erin mixed ground beef with a blended veggie mixture, and spread it on a baking sheet. Ten minutes in the oven, and you're ready to go.

The salad is simply red onion and tomatoes with salted lemon and sumac. The tahina sauce is tahini and water -- so simple! All together in a wrap, this is quick, healthy and so tasty.

Get the recipe on our website:

Three Kitchens Podcast - a home cooking show
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In this episode of the Three Kitchens podcast, Heather shares the bizarre and tragic story of the Great Boston Molasses Flood of 1919. She and Erin discuss the events leading up to the disaster, the mechanics of the flood, eyewitness accounts, and the aftermath, including the legal repercussions and changes in safety regulations. The conversation is filled with humour and insights into the historical significance of this unusual event.

Sources:

Last Podcast on the Left, episode 642: The Great Molasses Flood of 1919 Part 1 - Killer Condiments

Wikipedia - Great Molasses Flood

Three Kitchens Podcast - a home cooking show
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In this episode Heather tries an alternative to oatmeal -- a hot farro breakfast pudding with cardamom and dates. It's warm and sweet and just hits the spot, especially on a cold winter morning. Thanks for joining us for this episode of Three Kitchens Podcast!

Originating in the Middle East, farro is an ancient grain has long been a staple of Mediterranean dishes. Its mild flavour and chewy texture provide an alternative for other grains like rice or barley in soups and stews. In this case, we're thinking of it like a substitute for oats for breakfast. It's cooked in almond milk (or you can sub milk of your choice) with sweet dates and flavoured with vanilla and cardamom. We enjoyed this sprinkled with a little crunchy granola.

Heather paired this with a homemade cup of spiced chai. It would also be perfectly paired with a latte or other hot beverage of your choice.

Make a big pot of farro pudding in advance and warm it up for breakfast with a variety of toppings, like granola, nuts or yogurt for everyone to customize their bowl.

Get the recipe: Farrow Breakfast Pudding with Dates and Cardamom

Three Kitchens Podcast - a home cooking show
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In this episode we explore the challenges of cooking with tofu as a meat alternative when Erin tries to make tofu "meatballs." We discuss various recipes, cooking techniques, and the importance of flavour and texture.

These tofu meatballs are baked, which does make the process super simple, but Erin ran into trouble with the lemongrass curry. The recipe said to blend the ingredients into a paste, and let's just say that lemongrass didn't blend well!

But the flavour was great and we have thoughts for improving our experience with this recipe. Join us on the socials and let us know your lemongrass tips and tricks!

There is no recipe to share this week, because Erin found this one needed some work. We don't ever share a recipe we wouldn't want to make again ourselves.

Chapters

12:38 Exploring Meat Alternatives: Tofu Meatballs
14:57 Cooking Techniques and Ingredient Challenges
16:31 Flavour vs. Texture: The Lemongrass Dilemma
18:44 Feedback and Adjustments: Learning from Experience
21:14 Final Thoughts and Future Experiments

Three Kitchens Podcast - a home cooking show
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Get ready to nerd out with your favourite podcast hosts in this Food for Thought episode! Erin explores a study showing that early humans were eating carbs before their teeth were able to chew them. What impact did the food early humans ate have on the teeth we have today?

The carbohydrates (grains) available at the time required a lot of chewing, which means these early humans recognized this as a high-energy food source, despite not having teeth to properly chew them. The study shows it actually took about 700,000 more years before the size and shape of human teeth were actually suited to eating this food. Cool, right?

Erin, with her background in science, helps tell the story of this research by explaining evolution. Then she goes down a bit of a rabbit hole about wisdom teeth and changes we see in present day humans and our teeth and jaws today.

Learn more in the studies Erin has referenced in this episode:

How Human Diet Influenced Evolutionary Changes in our Teeth

Why we Have so Many Problems with our Wisdom Teeth

Wisdom Teeth and Genetics: Why Some People do not Have Wisdom Teeth

Three Kitchens Podcast - a home cooking show
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In this episode Erin takes a familiar packet of dry ramen noodles and elevates it with a simple broth made with inexpensive items you probably already have in your pantry.

We enjoy a simple bowl of noodles as much as the next person, and you cannot argue there are days when this cheap simple dish is about all we can manage. But, by using a few common pantry items -- peanut butter, coconut milk, miso paste -- you can kick it up to a new level of flavour.

Erin also made up some toppings, including a fantastic marinated chicken breast and a perfect jammy boiled egg. She'll help us plan this out to make some things ahead (including the broth) and have them ready to top off those noodles in no time.

Get the recipe! Ramen with Peanut Butter, Miso and Coconut Milk Broth

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This week on the podcast, Heather discovers one of the best cookies we've ever eaten. That's not an exaggeration. Let's get into it.

These Chocolate Mascarpone Coffee Cookies are so easy to bake - measure all your cookie dough ingredients in one bowl with a kitchen scale and stir with a wooden spoon. You then just chill, scoop and bake. Easy peasy. The unique ingredient (in our experience) is mascarpone cheese in the cookie dough.

The filling is the key here - mascarpone cheese, butter, powdered sugar, vanilla and espresso powder makes this the most delicious frosting ever put between two chocolate cookies. So. Damn. Good.

Have we adequately expressed how much we love these cookies yet?

We also get into a discussion about natural vs Dutch processed cocoa powder, because the recipe specifically says to use natural cocoa NOT Dutch processed. It's a whole thing and we do try to sort it out. But at the end of the day, we believe you can use whichever cocoa powder you've got on hand. You just cannot fail with these cookies.

Get the recipe! Chocolate Mascarpone Coffee Cookies

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This episode is dedicated to the art of baking beautiful pies and tarts, just in time for the holidays! We welcome Laura Klynstra, author of The Homemade Pie Cookbook, to share tips and ideas for kicking our baking game up a notch.

We get straight into asking Laura all our many questions about achieving the perfect base for our holiday desserts. Whether you love to use butter, shortening, or even lard, the important thing is to leave your fat a little chunky to create those flaky layers in your pie crust.

If you prefer a rustic look and feel, a galette might be more your style. Hot tip: bake it in a cast iron skillet to avoid the mess if the filling leaks out of the pastry.

When it comes to decorating the top of your pies and tarts, prepare your toppings in advance but wait to finish it off just before you serve it. Try adding cookies, fruit, caramel sauce or piped whipped cream to design your beautiful creations.

We made Laura's recipe for a Raspberry Linzer Tart. This delicious dessert is based on a Linzer cookie, and is a beautiful tart to serve this holiday season.

Get the Raspberry Linzer Tart recipe.

Find Laura's book here: The Homemade Pie Cookbook

Follow Laura on Instagram @spiceandsugartable

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This week on Three Kitchens Podcast, we do one of our favourite things: explore an ingredient we've never used before. This time it's the Tamarind fruit. Erin uses it to make four fun recipes:

Tamarind Spiced Muffins - these required a second batch, as the first time around we didn't love them. But you can count on Erin to get back to the kitchen and sort out this recipe. We LOVED them!

Tamarind Chicken Wings - hoo boy, did we love these wings. They're now making a regular appearance at Erin's family wing night. SO. GOOD.

Tamarind & Red Onion Rice - This recipe makes it easy to take your rice side dish to the next level. While you're cooking your rice, create this delicious mixture and combine everything right before you serve it.

Pineapple & Tamarind Mixer - Up your mixed drink game with this sweet & sour mixer that will refresh and delight your tastebuds. Make the components ahead of time from fresh ingredients and keep them in the fridge to stir up this tasty drink in a jiffy. Heather confirms it's fantastic with tequila too.

Get the recipes:

Tamarind Spiced Muffins

Tamarind Chicken Wings

Tamarind & Red Onion Rice

Pineapple & Tamarind Mixer

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This week on the show, Heather makes a family-favourite, a Tourtière Canadienne. This delicious French-Canadian meat pie is something we enjoy at Christmas, but you can make it any time you like.

Heather combined a couple of recipes -- one from the cookbook, Eat Alberta First (Karen Anderson), and a recipe handed down to her by her mom. This recipe, which you can find on our website (link below!), makes two full pies. If you don't want to eat two full pies, you can prep one and freeze it to bring out later (just thaw before baking).

The key to a Tourtière, in our opinion, is the spice combination:

• ground cinnamon
• ground cloves
• celery salt
• dried summer savoury
• salt
• white pepper
• freshly ground black pepper

One other note about a fantastic Tourtière is the pie crust. Heather made this one with lard and even Erin, pie baker extraordinaire, thought it was a damn good pie crust. We call this a win all around!

Tourtière Canadienne recipe.

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In this episode Erin and Heather chat with Chef Colleen Cackowski, co-author of the book, The Diabetes-Free Cookbook and Exercise Guide. Colleen shares her approach to creating delicious and satisfying type two Diabetes-friendly recipes, and her tips for introducing changes to our diet that can contribute to healthy blood sugar levels.

We also try one of the recipes from the book - Dijon Salmon with Capers. This recipe is so easy you can add it to your busy weeknight dinner rotation. Serve with a generous helping of veggies to satisfy even the picky eaters (the kids in our families ate this up).

Whether you're interested in learning more about cooking for Diabetes or simply being as healthy as you can be, this book offers great recipes and lots of helpful information on healthy diet and exercise.

Please remember, we are podcasters talking about food, and sometimes, how it relates to our health. Don't take anything we or our guests talk about as medical advice. Always consult your doctor.

Make the Dijon Salmon: here's the recipe

Find the book here or wherever you like to buy books.

Learn more about Chef Colleen's co-author, Dr. John M. Poothullil, on Instagram: instagram.com/DrJohnOnHealth

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This episode is a joint effort to give you two ideas for pull-apart style yeast breads, one sweet and one savoury.

Heather brings the pumpkin pull-apart bread using a fold method to create a loaf that easily pulls apart to reveal a gooey pumpkin filling.

Erin makes savoury garlic pull-apart dinner rolls baked in a cast iron pan. This one will impress your dinner guests - it's so pretty!

We had some ideas for improvement. The garlic buns were really big and we suggest making two pans of smaller buns. As for the pumpkin, baking in a loaf pan seemed a little tight and the centre wasn't as well-baked as it could be, so we think a cake pan would work better. But overall, we love these two options for pull-apart breads!

Get the recipes!

Garlic Pull-Apart Buns

Pumpkin Pull-Apart Bread

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Introducing a new episode format for season 6: Food for Thought! This one is a foray into Kitchen Witchery, just in time for Halloween.

In the Food for Thought series we are talking about whatever we feel like getting into -- it might be a news story, history, trend or science -- always with some connection to food. It's not a deep dive, but just enough for you to sound interesting at your next family dinner.

Kitchen witchery (see also kitchen divination) is the practice of fortune telling and spell casting using food, or performed during the act of cooking and baking. Reading tea leaves might be one of the most commonly known practices, but are you familiar with cromniancy, ovamancy, or tyromancy? Come along and learn a little about each of these in this Food for Thought episode. And don't miss the end, when Heather attempts to read Erin's fortune in brie cheese. You read that right.

Kitchen witchery is also as simple as cooking with intention. Ever heard of adding love into your dishes? Cooking and baking with gratitude, focus and intention? You may already be practicing kitchen witchery!

Learn more about Tyromancy from Jennifer Billock. Follow her on Instagram @jenniferjoanbillock

Other sources:

Atlas Obscura

National Geographic

Vervain & The Roses

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This is a fun one! Erin tries her hand at making mochi ice cream for a birthday celebration, this week on Three Kitchens Podcast.

Mochi ice cream is a Japanese dessert made of a small scoop of ice cream encased in a soft, chewy, sweet rice cake called mochi. The mochi provides a unique, stretchy texture, while the ice cream offers flavour and creaminess. Think of it like a dessert dumpling. You can choose the ice cream flavours you love the most, and surprise your friends and family when they bite into their mochi ice cream.

If it's your first time making mochi ice cream (as it was for Erin as well), take advantage of Erin's tips and tricks based on her experience with the recipe.

Get the recipe for mochi ice cream.

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This week on Three Kitchens Podcast, we welcome Renu Bhardwaj, a UK-based food blogger and author of Celebrate Diwali: Recipes, Activities, and Crafts for the Entire Family.

Celebrate Diwali includes crafts, celebration tips, and of course, recipes: delicious, accessible Indian dishes that blend tradition with a modern, family-friendly approach.

Renu shares her memories of learning to cook alongside her mother, and the dishes that take her right back to those regular family dinners, and annual Diwali festivals. We make one of her favourites, chole bhatura.

As Renu describes it in her book: "The irresistible combination of spiced chickpeas and puffy, deep-fried bread makes chole bhatura a cherished and very popular Punjabi dish, especially at Diwali. Chickpeas are simmered and infused with aromatics and spices, and the dough needs to rest before being fried to create the pillowy bhatura, so I reserve this for special occasions like Diwali.

Chole bhatura is also sure to wow guests with its layers of flavors and textures, bringing a celebratory mood and an atmosphere of joy, gratitude, and togetherness—and that crisp, hot-from-the-pan bread always tempts me into a gratifying second helping."

We enjoyed making (and eating!) chole bhatura at home. The chickpeas couldn't be easier, and while the bread will take a little practice, we recommend giving it a try. It's everything Renu says it is -- warm, comforting and worthy of going back in for seconds.

Ask your local bookstore for Celebrate Diwali: Recipes, Activities, and Crafts for the Entire Family by Renu Bhardwaj , or grab your copy online at Indigo or Amazon.

Follow Renu on Instagram here.

Get the recipe: Chole Bhatura

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Welcome to the first episode of season 6 of the podcast! We're starting off with a tiny little Turkish dumpling called Manti. Heather takes on the challenge of filling and folding these itty bitty tasty morsels, which are served with a garlic yogurt sauce and drizzled with chili butter.

The dough for Manti is easy to make and rolls out nicely. That's a win because it needs to be very thin (about 3mm)! After cutting it into small squares (2 - 3 cm) and then placing a tiny bit of filling in each (our filling was ground beef and grated onion), you then fold them up, boil to cook and serve with the delicious sauces. Yes, we timed it and it took Heather about 12 sec to fold each dumpling!

Be sure to check out our socials for video of the folding technique, or you can also see it on the video for this episode on YouTube.

Be sure you're subscribed, liking and following the show so you don't miss new episodes - coming every Tuesday!

Get the recipe: Manti - Tiny Beef-Filled Turkish Dumplings

Rate, review, follow, subscribe and tell your friends! Your support means the world to us.

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This is our final episode of Season 5 of Three Kitchens Podcast! We can hardly believe another season is wrapping up.

We go back to the beginning to give the super quick version of the history of Three Kitchens. Then we look back on this season, the top most downloaded episodes (according to audio stats), and some of our favourite moments along the way. See below for all the links!

Big thank you to all our amazing guests of Season 5, and everyone who has tuned in, whether it was one episode or all 42. We appreciate you!

We're off to enjoy our short Canadian summer and we'll be back with a new season of food and stories in September, 2026!

Episode Links:

~ Three Kitchens Podcast Website

Top Three Most Listened to Episodes in Season 5:

1. S5 E17 : Our Favourite Cocktails & Mocktails

2. S5 E12: Cooking Appalachian with Amy Clark, host of Talking Appalachian Podcast

3. S5 E1: Muffins, Meal Planning & More with Megan Gaul

Heather's Favourites from Season 5:

~ S5 E28: Podcasthon Episode with Community Kitchen of Calgary Program

~ S5 E7: Going Gluten-Free with John Reyes

~ S5 E23: Zhuzhed Up Grilled Cheese

~ S5 E29: Pretty in Prink Grapefruit Shortbread Squares

~ S5 E22: It's time for Cake! Sesame, Banana, Date Cake from Ottolenghi

Erin's Favourites from Season 5:

~ S5 E12: Cooking Appalachian with Amy Clark, Host of Talking Appalachian Podcast

~ S5 E30: Connections, Memories and Tomato Macaroni Soup with Kerrie Penney from Secret Heart Broadcasting

~ Banana Coffee Muffins Recipe

~ Shakshuka Recipe

~ Eggplant Parmesan Recipe

~ Crunchy Cast Iron Tuna Melt

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This week on the podcast, we're trying what is known as the unofficial national dish of the Philippines, Chicken Adobo. Let's get right into it.

In Filipino cuisine, adobo refers to both a cooking method—a very acidic braise—and the class of dishes produced by that method. In the recipe we try, vinegar serves as the key ingredient in the marinade (which also becomes the sauce). The vinegar of your choice (in this case, two types) are combined with garlic, soy sauce and bay leaves. the chicken is marinaded and then slow cooked using a basic braising method and then served over coconut rice.

It's quite simple to make and the perfect base to play with and make it your own. Switch up the vinegar, add herbs, and try different proteins if you want. It's delicious!

Episode Links

~ Chicken Adobo Recipe

~ Baking with Ube Halaya Episode

~ Birthing Magazine

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This week on the podcast, Heather tries a recipe for Ginger Beef, the western Chinese dish originated in Calgary, Alberta. It's always high on our list of dishes to order when we eat Chinese, and we almost can't believe we've never tried making it at home. Let's put the recipe to the test and see if it's as good homemade as it is at the restaurant.

According to our research, Ginger Beef was created by chef George Wong at his restaurant The Silver Inn in the early 1970s. Chef Wong knew the way to generate income was to sell more alcoholic beverages, so he created a recipe he thought would pair nicely with drinks. With British pub food as his inspiration, Ginger Beef was born. To this day, it is a very popular dish served in Canadian Chinese restaurants across Canada.

For this recipe, steak is sliced thinly, battered and fried. A stir fry of julienned veggies is also made, along with the sauce, and then it's all tossed together. The key here is to let it all sit and soak up the sauce. Oh, and of course, the star ingredient is LOTS of ginger included in the julienned veggies.

Heather had some difficulty getting the beef crispy -- the recipe didn't specify a temp for the frying oil, which may have been the problem. But the flavours here were spot on. This recipe tastes perfectly like our favourite ginger beef. Give it a try! You'll love it.

FEATURED IN OUR MIDROLL: BIRTHING MAGAZINE

Looking for trusted guidance on your pregnancy journey? Birthing Magazine is here for you. Published three times a year by Birth Unlimited, Birthing Magazine empowers you to explore all your birth options, from hospital to home, and everything in between.

Each issue is celebrating inspiring birth stories, evidence-based tips, and community connections to help you stay informed and make choices that are right for your family.

At Birthing Magazine, we believe in empowered birth creating empowered families. Grab your copy today!

Episode Links

~ Ginger Beef recipe

~ Beef Jerky episode

Three Kitchens Podcast - a home cooking show
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This week on Three Kitchens Podcast, we’re diving into Canadian food history with special guest Kesia Kvill, a Canadian food historian with a passion for community, sustainability and youth mentorship.

Kesia is a Community Engagement manager at a heritage organization in Edmonton, Alberta. She’s been a chief curator at the largest living history museum in Canada and started her museum career as a demonstration volunteer at an agricultural museum before getting her first museum interpreter and tour guide job. Her academic studies focused on Canadian foodways, public history, and rural history.

Together, we explore the question: What is Canadian food, really? It’s a layered and evolving story that begins with the rich culinary traditions of Indigenous peoples, and continues through waves of settler and immigrant influences that have shaped kitchens across the country. From food production to community celebrations, we talk about how cooking and eating have always brought people together.

Kesia shares insights into how food has always been more than just sustenance—it’s tradition, identity, and connection. We also dive into a historical recipe from the Five Roses Cook Book (1915): a Burnt Sugar Cake that sparked both curiosity and cravings!

Join us for a delicious conversation full of history, heritage, and a bit of burnt sugar. And trust us when we say, you will want to bake this cake!

Episode Links

~ Kesia Kvill on Instagram @kesiatk

~ Kesia's Blog - Potatoes, Rhubarb, and Ox

~ Burnt Sugar Cake

~ Culinary Historians Of Canada

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This week, Heather uses a kabocha squash from her Odd Bunch subscription box to make kabocha korroke -- a Japanese croquette -- with a tonkatsu dipping sauce.

Kabocha is also known as a Japanese pumpkin. It's a small squash with orange flesh that can be cooked like you would other types of squash.

Korroke are typically deep fried, but Heather tries baking them. The squash is steamed, mashed and mixed with sautéed onion and bacon before being breaded with Panko crumbs. To serve, she mixed up a quick tonkatsu sauce.

We weren't bowled over by these korroke. They are probably better fried, to be honest! Sometimes trying to make a recipe healthier means also making it less tasty, unfortunately. What do you think? Will you try these?

Episode Links

~ Kabocha Korroke recipe

~ Odd Bunch

~ Scotch Quail Eggs Episode

~ Baked Tofu Episode

~ Churros Episode

~ Basil Melon Slushy Recipe

~ Indigenous Cooking Episode

Three Kitchens Podcast - a home cooking show
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In this Three Kitchens episode, Erin finds a new type of pancake for us to try! It's a Chinese scallion pancake, a fabulous addition to the rather long list of pancakes we've made here in our kitchens. And a great way to use a bunch of green onions (scallions). Be sure to scroll down to find links to lots of other pancake recipes we've tried in the past!

This is a savoury pancake made with a dough, rather than a batter, and a savoury filling. But don't worry - the dough is simple to make. Erin found it easy to mix up and knead on the counter. It rests for just 20 minutes while you mix up the filling, which is made with flour, oil, and salt. And chop some green onions.

Take a small portion of dough and roll it out nice and thin. Spread a little of the filling, and add onions on top. Now there's a process of rolling, pinching and rolling to create what remind us of a laminated pastry. Don't worry -- Erin describes this process really well for us in the episode! Then you can cook them up and enjoy!

FEATURED IN OUR MIDROLL: BIRTHING MAGAZINE

Looking for trusted guidance on your pregnancy journey? Birthing Magazine is here for you. Published three times a year by Birth Unlimited, Birthing Magazine empowers you to explore all your birth options, from hospital to home, and everything in between.

Each issue is celebrating inspiring birth stories, evidence-based tips, and community connections to help you stay informed and make choices that are right for your family.

At Birthing Magazine, we believe in empowered birth creating empowered families. Grab your copy today!

Episode Links

~ Scallion Pancake Recipe

~ Pannenkoeken // Episode

~ Beany Halloweeny // Episode

~ Ban Xeo Vietnamese Crepes // Episode

~ Red Velvet Pancake Recipe

~ Dutch Baby Recipe

Three Kitchens Podcast - a home cooking show
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On the podcast this week, Heather's plan to make a simple refried bean recipe becomes not one recipe but four. That's the way these things go sometimes! And lucky you, listener, you get the benefit of hearing all about them!

It begins with frigole de olla - Mexican Pot Beans. This is a simple recipe starting with dried beans in order to prepare them to use in those refried beans. Of course, you can eat them as is, mix into rice, or simply freeze them for later.

Speaking of refried beans, this is a delicious smoky, slightly spicy recipe we absolutely loved. And yes, of course you can make them with canned beans if you prefer.

Next up, in order to make open-faced sandwiches called Molletes, Heather bakes the common Mexican sandwich roll, Bolillos. This yeasty bread in the traditional oval shape was perfect for this sandwich. To make the Molletes, the Bolillos are sliced open, spread with the refried beans, topped with cheese which gets melted in the oven. Now, finish it off with a fresh pico de gallo -- chopped onion, jalepeños, tomatoes, and cilantro with lime juice and salt. Boy oh boy, this was one delicious sandwich! And yes, it all started with that craving for refried beans.

FEATURED IN OUR MIDROLL: BIRTHING MAGAZINE

Looking for trusted guidance on your pregnancy journey? Birthing Magazine is here for you. Published three times a year by Birth Unlimited, Birthing Magazine empowers you to explore all your birth options, from hospital to home, and everything in between.

Each issue is celebrating inspiring birth stories, evidence-based tips, and community connections to help you stay informed and make choices that are right for your family.

At Birthing Magazine, we believe in empowered birth creating empowered families. Grab your copy today!

Episode Links

~ Pot Beans (Frijoles de Olla) Recipe

~ Refried Beans Recipe

~ Mexican Roll (Bolillo) Recipe

~ Persimmon Puddin Episode

~ Cafe de Olla Episode

~ Alberta Pulse Growers Episode

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

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In this episode, we welcome Cheryl Holling to be our third kitchen and she brings us a fantastic recipe for an easy Crunchy Crust Tuna Melt sandwich. This zhuzhed-up tuna melt will be your new favourite grilled sandwich!

Cheryl Holling is a voice actor and podcaster who is passionate about hearing and telling stories. She hosts two podcasts:

19 Stories From Fear to Hope in which she shares conversations with creatives about challenges they have faced, how they’ve persevere & created a hope-filled future.

In The Voice Kitchen Cheryl joins up with fellow voice actors and foodies at her virtual table to share stories around their most special recipes.

We chat about the route Cheryl took to becoming a voice talent and what lead her to hosting two podcasts. We ask her how she first learned to cook and what inspired her choice of recipe she shared with us. Turns out, it was a riff on something she saw demonstrated at a Williams-Sonoma store. That crispy quesadilla they were making to help sell a pan at the store led Cheryl to create a Cast Iron Crunchy-Crust Tuna Melt.

We love this sandwich - it's easy to make and customize based on what you like in the filling. Erin even made it four different ways to suit everyone in her family. We're thinking it'll be a great addition to this summer's camping menu!

Please support Cheryl by checking out her podcasts - links below.

Episode Links

~ Cheryl's Crunchy Crust Cast Iron Tuna Melt Recipe

~ Cheryl's Podcast : 19 Stories from Fear to Hope

~ Cheryl's Podcast : The Voice Kitchen

~ Erin's No-Knead Overnight Bread Recipe

~ Marinated Grilled Cheese Sandwich Recipe

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

Want to be a guest? We want to hear from you!

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This week on Three Kitchens Podcast, Erin has another mystery ingredient! Well, it's no mystery to you since it's there in the title, but it was a surprise to Heather when they sat down to record. It's quince -- a fruit from the rose family.

Quince can be quite astringent and not good to eat raw, so poaching is a great way to prepare the fruit before you add it to your recipe - in this case, a tart with apples and a delightful frangipane (almond paste) layer!

This tart recipe comes from Samin Nosrat, one of our favourite celebrity chefs. The quince is poached in wine for 2.5 hours. The pie crust is a simple butter pastry dough, rolled and chilled in the pan before you bake. First the frangipane goes down, then the quince and apple slices in a nice pattern. Erin sprinkled hers with a little rose sugar for extra sparkle.

This. Is. Delicious.

If quince sounds like a bit too much work, sub in other fruit, like plums, pears or apricots with the apples. Just don't skip the frangipane!

Episode Links

~ Quince, Apple & Frangipane Tart Recipe

~ Tart Dough Recipe

~ Fig & Goat Cheese Tart Recipe

~ No-Bake Chocolate Tart Episode (and the discussion about pie vs tart)

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

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This episode is a replay of S3, E7, with an all new updated intro!

We've got a recipe that's going to help you stretch your grocery dollars AND teach you a new skill or two. Erin's teaching us how to chop up a whole chicken into 11 pieces.

Cutting up.a whole chicken is a skill that saves you money on the price per kilogram that you're paying for meat—by as much as HALF! And by doing the work of breaking down the chicken ourselves, she's showing us how to use the back of a chicken, which normally goes unused, to make a delicious stock that goes further than just this meal! Be sure to check out Erin's video where she demonstrates breaking down the chicken (link below).

Not only will you love the money you're saving, you are going to love the delicious Costa Rican-inspired recipe that has great flavours, transforming leftover chicken into a delicious meal.

Episode Links

~~~~

~ Arroz con Pollo Recipe
~ How to Chop up a Chicken Instructional Video

~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

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This week we're helping you get ready for Easter with a fun baking project! Erin takes on a sponge cake with a pretty Easter design. Are you ready to try it, too?

A sponge is a cake is a light cake that gets its texture from beaten eggs. When making a designed sponge cake, you separate some of the batter and colour it. Then you pipe the coloured batter onto the bottom of a pan in the design you want, then fill the pan the rest of the way with plain cake batter. When you flip it out, you have a beautifully-decorated cake -- without the trouble and extra sweetness of icing! Regular listeners probably know we are not big fans of decorating cakes, so this sounded like the perfect thing.

Well, Erin ended up having to bake this cake twice because she had some trouble with the first sponge recipe. This bake was a whole thing! Come along for the ride and learn all about baking a decorative cake before you begin your own. That's what we're here for - testing it out to give you the benefit of our experience!

Episode Links

~ Sponge Cake Recipe (Lemon Sponge Cake)

~ Baking Scraps Episode

~ Buche Noel Recipe

~ Whisk Mayo Like Your Life Depends on It Episode

~ Brunch Recipes with Deborah Johnson Episode

~ Roasted Berry Jam Recipe

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

Want to be a guest? We want to hear from you!

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This week, Heather is flexing her creativity to create a Cream Egg Cupcake. It's a take on the popular Easter treat, the Cadbury Creme Egg, in cupcake form. They turned out pretty well, after some brainstorming on the approach in the first half of the episode! Plus, Erin and Heather chat about ways to zhuzh-up boxed cake mixes (because sometimes that's handy, right?).

At Three Kitchens, we're all about trying something new. Usually we prefer to have a recipe to follow, but what can you do? Sometimes there isn't one. In this case, there was an Instagram video with no recipe, but some vague details provided by helpfulish commenters. Probably not a baking project for an amateur, but what the heck. Let's go.

The chocolate cake Heather bakes up for these cupcakes is an easy recipe called One Bowl Chocolate Cake. The ingredients are mixed up together in one bowl (obvs), and then you add a cup of hot water, which makes a thin cake batter. She amped up the chocolate flavour by adding instant coffee to the water. The tops of the cooled cupcakes are then hollowed out to leave room for the cream egg filling.

In this case, the filling is a type of marshmallow fondant made by melting marshmallows and mixing in icing sugar until it's a pipe-able consistency. A small amount is coloured to look something like egg yolk, and then it's a game of filling cakes to look a little like a chocolate cream egg.

Give this one a try! It actually turned out super cute and it's a fun cupcake for Easter.

~Chocolate Easter Cream Egg Cupcake recipe

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

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In this episode of Three Kitchens Podcast, we welcome Kerrie Penney, host of Secret Heart Broadcasting, a podcast that explores heartfelt stories, personal experiences, and the connections that shape our lives. Kerrie is passionate about sharing the voices of her guests in an authentic and meaningful way.

She brings with her a special recipe from her childhood—Tomato Macaroni Soup. This comforting dish was a staple in her home, lovingly made by her mom. It was never written down. It was one of those recipes her mom made by feel -- a little of this, a pinch of that. But when Kerrie asked her mom to walk her through it, she made sure to preserve the recipe and now, she’s sharing it with us!

You begin by cooking a tomato base (which you can freeze for later when you want to make soup). We also found it delicious as a pasta or pizza sauce. Then you make a creamy white sauce, add in cooked macaroni, and then mix the white with the red, and you have a wonderful tomato macaroni soup. You can make it with fresh or canned tomatoes. Find a link to the recipe below.

A heartfelt thank you to Kerrie for joining us for a conversation about food, family and nostalgia.

Follow Kerrie Penney & Secret Heart Broadcasting:
secretheartbroadcasting.com
Available on your favourite podcast platforms!

Episode Links

~ Tomato Macaroni Soup Recipe

~ S3 E48 CAKE is a Four-Letter Word (why we're tired of decorating birthday cakes)

~ S1 E3 Salt Preserved Lemons (Easy Peasy Lemon... Salty?)

~ S2 E8 Oma's Strudel episode

~ S4 E27 Jellied Salads So Beautiful and Delicious You Will Actually Want Them On Your Easter Table

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

Want to be a guest? We want to hear from you!

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This week's episode is all about a pretty dessert square that requires absolutely zero decorating skills - just the way we like it around here! Erin makes a grapefruit shortbread square, but - plot twist! - she uses a pomelo instead of grapefruit (and a little lime zest).

Here's what Wikipedia tells us about the pomelo:

Pomelo is the largest citrus fruit. It is an ancestor of several cultivated citrus species, including the bitter orange and the grapefruit. It is a natural, non-hybrid, citrus fruit, native to Southeast Asia. Similar in taste to a sweet grapefruit, the pomelo is commonly eaten and used for festive occasions throughout Southeast and East Asia.

Erin felt inspired by the Paloma cocktail (see below for the link to our Speakeasy episode about that!) and wanted to make a dessert bar that recreates that grapefruit flavour. The base of the bar is a delicious shortbread cookie crust, which you parbake before adding the topping. Parbaking is when you partially bake the crust without the topping, to ensure a crisp bottom and prevent sogginess when you add the filling.

The tricky part of a citrus bar like this is getting the curd topping to set. It's made by whisking sugar, flour, eggs, citrus juice and zest, and a drop of food colouring if you wish. Pour it over the hot crust and then back it goes in the oven to finish it off. If all goes well, you will have a beautiful bar that just screams Springtime and Easter and, I don't know, birthday parties and high tea and summer picnics.

FEATURED IN OUR MIDROLL: BIRTHING MAGAZINE

Looking for trusted guidance on your pregnancy journey? Birthing Magazine is here for you. Published three times a year by Birth Unlimited, Birthing Magazine empowers you to explore all your birth options, from hospital to home, and everything in between.

Each issue is celebrating inspiring birth stories, evidence-based tips, and community connections to help you stay informed and make choices that are right for your family.

At Birthing Magazine, we believe in empowered birth creating empowered families. Grab your copy today!

Episode Links

~~~~

~ Grapefruit Squares Recipe

~ Lemon Curd Episode

~ Lemon Curd Trifle Recipe

~ Banana Date Cake Recipe

~ Paloma Speakeasy episode

~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

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This special episode is in support of PODCASTHON 2025 - a global movement to raise awareness for charitable organizations!

In this episode, we welcome Lynn Gofflot from The Community Kitchen Program of Calgary. The Community Kitchen is the second largest food bank in Calgary, but they not only offer resources, they also offer support to individuals and families through education to empower them to change the poverty mindset, and take back some control in how they feed themselves and their families.

Through a number of innovative programs, The Community Kitchen helps teach individuals and families eat healthier while spending less on food. Their emphasis is on practical skills like budgeting, shopping and cooking, to help people facing food insecurity gain more control and self-reliance to one day move beyond needing these types of supports.

Learn more about The Community Kitchen Program of Calgary and how you can offer them your support.

To learn more about PODCASTHON, visit podcasthon.org and listen to more than 1,600 podcasts worldwide sharing stories of charitable work.

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

Want to be a guest? We want to hear from you!

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Happy St. Paddy's day, everyone! With this day of celebration just around the corner, we're getting ready with a big warm bowl of Lamb Stew made with Guinness. And on the side, lovely little Yorkshire Puddings.

This is a basic sort of stew recipe, which most home cooks among us will be familiar with to some extent. No real special techniques required here! As usual, we recommend prepping (chopping veggies and meat, bundling or measuring herbs) in advance so you're set to go. And if you've never made a roux, here's your chance to get familiar with this technique of whisking flour into fat to thicken a sauce.

Yorkshire Puddings are a very simple recipe. A quick batter is poured into a hot muffin tin with oil and baked. That's it!

Thanks for listening and if you enjoy the show, please rate/review and tell a friend! We appreciate you!

FEATURED IN OUR MIDROLL: BIRTHING MAGAZINE
Looking for trusted guidance on your pregnancy journey? Birthing Magazine is here for you. Published three times a year by Birth Unlimited, Birthing Magazine empowers you to explore all your birth options, from hospital to home, and everything in between.

Each issue is celebrating inspiring birth stories, evidence-based tips, and community connections to help you stay informed and make choices that are right for your family.

At Birthing Magazine, we believe in empowered birth creating empowered families. Grab your copy today!

Episode Links

~ Lamb Stew Recipe

~ Yorkshire Pudding Recipe

~ Icelandic Lamb Soup Recipe

~ Shepards' Pie Recipe

~ Funny Medicine podcast

~ Chatsworth Farm

~ persimmon pudding episode

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

Want to be a guest? We want to hear from you!

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In this episode, Erin steps into new territory by cooking lotus root for the first time! If you also love playing new-to-you ingredients, as we do, you'll enjoy adventure in Korean cooking.

She shares her experience braising this unique ingredient and pairing it with rich, flavourful Korean miso & gochujang short ribs alongside perfectly cooked Korean rice. Can you tell Erin has been obsessing over Korean cooking shows lately? Lucky for all of us!

According to Serious Eats, "Whether it's stir-fried, boiled, braised, steamed, or deep-fried, lotus root remains crisp yet tender. The plant is an endlessly forgiving ingredient with which to experiment, culinarily speaking."

Tune in to hear about the cooking process, the surprises along the way, and how trying something new in the kitchen can be both exciting and delicious.

Episode Links

~~~~

~ Miso & Gochujang Braised Short Ribs Recipe

~ Braised Lotus Root Recipe

~ Pickled Radish Recipe

~ Chatsworth Farm Episode

~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

Want to be a guest? We want to hear from you!

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This week on Three Kitchens Podcast, we welcome Lisa and Cristina from The Baking Scraps podcast to chat about the fascination with baking competition shows, and their personal experiences auditioning for The Great Canadian Baking Show. We also get their advice on a couple of baking projects - stuffed cookies and a Buche de Noel.

Lisa and Cristina met while auditioning for The Great Canadian Baking Show, and they turned their shared experience and love of home baking into the popular podcast, The Baking Scraps. They bring you baking tips and tricks; review baking show episodes; share their biggest baking fails; and give each other - and you - challenges with new bakes and old home favourites.

We were thrilled to pick their brains about what it's really like to audition for a baking competition show, why these types of baking shows are so popular, and we get their tips and ideas for two baking projects of our own.

Heather takes on a stuffed cookie, with the goal of using her homemade apple butter as the filling. And somehow, during a game of Bake It or Buy It, we wrangle Erin into trying a Buche de Noel (Yule Log) cake for Christmas! You can find out how both of these recipes turned out by listening to the four of us again on The Baking Scraps sister episode! Find the recipes on our website - links are below!

Episode Links

~~~~

~ The Baking Scraps Podcast

~ Three Kitchens Podcast on The Baking Scraps

~ Buche Noel Cake Recipe

~ Caramel & Apple Butter Stuffed Cookies Recipe

~ The Great Canadian Baking Show

~ Baking Sour Dough Bread with Guest Larry Harris

~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

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This week on the show, Erin tries a recipe for Beef Tongue Stroganoff from the Prairie cook book from Dan Clapson and Twyla Campbell. If you're not up for processing tongue, you can make this recipe with any leftover beef, such as pot roast. She also made egg noodles to enjoy with the stroganoff. The noodle recipe gave her trouble, which she blamed on Heather for recommending it. It was a while thing. Let's talk about it!

The first step for Erin was to braise the beef tongue. The added bonus here is that cooking it this way also produces a delicious beef broth for the stroganoff gravy.

Stroganoff is a classic Russian recipe of beef in a creamy mushroom gravy. The leftover beef is cubed and added to the rich mushroom sauce and served, in this case, over egg noodles.

As for those noodles... Heather shared a recipe she has made a few times and with which she has had good success with very little trouble. Well, Erin found it difficult to work with as the dough is quite dry. As many of us home cooks know, making pasta is a skill that develops when you practice it often. For those of us who don't often make noodles, it can be fussy and annoying! But in the end, we had a beautiful dish of beef tongue stroganoff and egg noodles, well worth the effort of working with that cut of meat and dry pasta dough!

Episode Links~~~~
~ Prairie cookbook
~ Beef Stroganoff Recipe
~ Braised Beef Tongue Recipe

~Bisous & Brioche cookbook

~ Chatsworth Farm Episode
~ Squash Ravioli Recipe
~ Squash Ravioli Episode
~ Pot Roast Recipe
~ Spinach Pasta Episode
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

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This week we're experimenting with different grilled cheese sandwiches! Who doesn't love a grilled cheese?? We sure do! But they can be a whole lot more than just bread and cheese.

Have you ever marinated the cheese for your grilled cheese sandwich? Well, when it comes down to it, you're really mixing the cheese with other flavourful things to amp up your sandwich game. Whether it helps to allow the cheese to "marinate" or not, is a question we really didn't answer. But either way, you cannot go wrong with these sandwich fillings.

Erin made three grilled cheese variations for us to try, all beginning with the base of home-baked overnight bread and aged white cheddar cheese:

1. caramelized onion and grainy mustard
2. sundried tomato, green olives, oregano, cumin, chilli flakes
3. red pepper relish and parsley

Our favourites, in order, were #2, #3 and #1, but you can't go wrong adding in whatever tasty things you enjoy with cheese. And speaking of cheese, you can mix that up too if you want to try different varieties. Have fun with it!

Episode Links~~~~
~ Grilled Cheese Sandwich Recipes
~ Overnight Bread Recipe
~ S4, E7: Get Creative with Corn: Fried Corn Polenta & A Corn Mochi Cake
~ Roasted Red Pepper Dip Recipe
~ The Baking Scraps Podcast
~ Great Canadian Baking Show
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

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It's time for cake! Well, at Three Kitchens Podcast, it's always time for cake. And this is a goood one. It's a Sesame, Banana, Date Cake from chef/restauranteur Yotam Ottolenghi. There are a few components here, so if you need to you can prep in advance.

This is a moist, delicious cake with tahini, banana slices, roasted sesame seeds and chopped dates stirred in. It's a nice big cake - Heather used a 10-inch springform pan.

Then it's all about the toppings. First, is a light and fluffy icing made with tahini, cream cheese and mascarpone cheese. Next is caramelized sliced bananas scattered on top. And finally, a rich flavourful date syrup. Heather made her own date syrup but you could buy this ingredient.

You'll have to wash a lot of dishes but this cake is well worth it. Yum, yum, yummy.

Episode Links~~~~
~ Sesame & Date Banana Cake Recipe
~ Watch Three Kitchens Podcast on our YouTube channel
~ Guests on Three Kitchens Podcast
~ S5 E12 Cooking Appalachian with Amy Clark, host of Talking Appalachian Podcast
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

Want to be a guest? We want to hear from you!

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In this episode, we welcome guest, Nancy May, from the Family Tree, Food & Stories Podcast. Nancy and her co-host, Silvia Lovely, have also authored a book: My Family Tree, Food & Stories. We chat about these projects, and a recipe from Nancy, her Mom's Special Chicken.

Mom's Special Chicken is an easy dish of baked chicken pieces (breast or thighs), browned and then baked with apricot preserves, white wine and pine nuts. You can make it your own by adding herbs and seasonings, and you could swap broth for the wine if you like. We enjoyed Mom's Special Chicken with homemade egg noodles, but Nancy says she usually serves it with rice, which does a great job of soaking up that yummy apricot sauce.

Family Tree, Food & Stories podcast connects generations through family stories, food history, and heritage. Each episode uncovers the stories behind cherished recipes, unforgettable meals with family and friends, and unique food traditions that bring us together at the table. Nancy and Silvia, along with their guests, celebrate how food creates lasting connections — every meal tells a story, and every story is a feast waiting to be shared.

My Family Tree, Food & Stories, an illustrated book in a journal format, helps you do just that: capture the essence of these special moments, family food traditions, and passed-down recipes all in one place. Silvia and Nancy hope it will, in time, become your family’s treasure trove of fun-to-remember stories, almost-lost recipes, and family faces and places from the past.

Episode Links~~~~
~ Apricot Chicken Recipe
~ Family Tree Food & Stories Podcast
~ Family Tree Food & Stories Book
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

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This episode is all about learning to make Chinese Hot Pot at home. It is by no means an expert or exhaustive guide, but a chat about Heather's experience trying her hand at making hot pot for her family. As we always tell you, we're not experts in anything. Life is easier that way. :-)

Hot pot is a flavourful broth traditionally served inside a large pot in the middle of the table. The broth is brought to a boil and left simmering for the duration of the meal. Raw ingredients, such as meat, vegetables, dumplings and noodles, are placed into the simmering broth and cooked until just done, and then enjoyed with a dipping sauce.

Hot pot is not soup! The broth is the medium for cooking, but the pieces (meat, veggies) are cooked a few things at a time and then eaten before adding more to the pot.

FEATURED IN OUR MIDROLL: BIRTHING MAGAZINE
Looking for trusted guidance on your pregnancy journey? Birthing Magazine is here for you. Published three times a year by Birth Unlimited, Birthing Magazine empowers you to explore all your birth options, from hospital to home, and everything in between.

Each issue is celebrating inspiring birth stories, evidence-based tips, and community connections to help you stay informed and make choices that are right for your family.

At Birthing Magazine, we believe in empowered birth creating empowered families. Grab your copy today!

~ Birthing Magazine Midroll

Episode Links~~~~
~ Hot Pot Recipe
~ Chinese New Year Cake Episode
~ Slammin' Ramen Episode
~ Chia Smoothie Bowl Episode
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

Want to be a guest? We want to hear from you!

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Paige Friend, host of The Beach Speaks Podcast, joins us for this episode, sharing a recipe for Eggplant Parmesan inspired by a trip to Italy. We get into the details of the recipe and Erin's experience with making it; we talk about mindfulness and making your dreams happen; and we chat, of course, about the beach.

Have you ever eaten a meal while away on vacation and tried to recreate it when you got back home? That's how Paige developed this eggplant parmesan recipe. The key is a delicious homemade marinara sauce, made with love. Paige's advice is to take your time and allow it to simmer for hours to bring out the flavour.

Paige has channeled her love for the beach into her podcast, The Beach Speaks. She and her guests share stories of the human connection to the beach - the times they've enjoyed at beaches around the world, environmental concerns related to the water and shorelines, great beach reads and lots more. Be sure to tune into The Beach Speaks and follow Paige on her social media accounts.

Episode Links~~~~
~ The Beach Speaks Podcast
~ Eggplant Parmesan Recipe
~ Limoncello Episode
~ Limoncello Recipe
~ Limoncello Tiramisu Recipe
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

Want to be a guest? We want to hear from you!

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Start off the new year with a fresh take on a coleslaw salad featuring shredded brussels sprouts and a vinaigrette dressing.

For this episode, Heather tried to locate an Asian slaw recipe she loved, but it had disappeared from her Pinterest feed. This is a good reminder to us all to save recipes we love offline! The recipe she tried for this episode didn't quite measure up in her opinion. We have notes!

Brussels sprouts tend to have a bit more of a bitter flavour to cabbage, and in our opinion, are chewier in texture. The salad is a mix of brussels sprouts and green cabbage and it does have some really delicious add-ins, like mango, cucumber, sesame seeds, almonds and grapes. The dressing may be where this falls flat.

What are your thoughts? Send us a message or comment on our social posts for this episode - we'd love to hear from you!

FEATURED IN OUR MIDROLL: BIRTHING MAGAZINE
Looking for trusted guidance on your pregnancy journey? Birthing Magazine is here for you. Published three times a year by Birth Unlimited, Birthing Magazine empowers you to explore all your birth options, from hospital to home, and everything in between.

Each issue is celebrating inspiring birth stories, evidence-based tips, and community connections to help you stay informed and make choices that are right for your family.

At Birthing Magazine, we believe in empowered birth creating empowered families. Grab your copy today!

Episode Links
~~~~
~ Brussels Sprout Slaw with Sesame Vinaigrette recipe
~ S5 E1: Muffins, Meal Plans & More with Guest Megan Gaul from Partake Meal Planning
~ Birthing Magazine
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

Want to be a guest? We want to hear from you!

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Happy New Year, listeners! We're wrapping up 2024 with a few much-needed cocktails (and mocktails). In this episode we're looking back at our Speakeasy cocktail series, bringing you a few recommendations.

The recipes for these drinks are linked below and our entire Speakeasy series can be found on our website under the Speakeasy tab.

Three Kitchens Speakeasy Series

We wish you every good thing for 2025!

Episode Links~~~~
Recipes
~ Basil Melon Slush
~ Kalimotxo Recipe
~ Blackberry Lemon Shrub Cocktail Recipe
~ Paloma Recipe
~ Jello Shots Recipe
Episodes
~ Jello Shots Episode
~ Spirits with Smoke Episode
~ Salsa Verde Episode
~ Cocktails with Natalie Migliarini Episode
~ Kalimotxo Episode
~ Shrub Episode
~ Paloma Episode
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

Want to be a guest? We want to hear from you!

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Merry Christmas, everyone! This episode will be available on Christmas Eve 2024, and we thought it would be fun to chat about food traditions in our own homes as well as around the world.

How about pickled fish in Denmark, rice cakes from the Philippines, or a spicy stew from India? Maybe there are some new traditions you'll want to add to your Christmas celebration. Check out the article from National Geographic - linked below.

We discuss a few of our own traditions, but it turns out we're not big on too many of them. And we read aloud some traditions that were shared with us by followers on Threads. Thank you to all who shared your stories with us!

Thank you for tuning in and supporting the podcast in 2024! We wish you all good things over the holidays and into the new year.

Episode Links~~~~
~ National Geographic article
~ Lefse Episode (S2 E37: A Taste of Norway)
~ Goat Stew Recipe (can also be made with other meats)
~ Cafe De Olla Episode (S3 E44: Mexican Spiced Cafe de Olla & Baked Churros)
~ Cookies Episode (S2 E14: C is for Christmas! And Cookies)
~ Drinks in the Library Podcast
~ Shakshuka Episode (S5 E6: Shakshuka, Green and Red)
~ Pfeffernusse Recipe
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

Want to be a guest? We want to hear from you!

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Come along with Heather on a twisty turvy adventure to find a recipe for today's episode. She used trending Google search terms (and lucky number 3) to discover what recipe searches are popular right now and settled on Chinese Stuffed Eggplant, a popular dim sum dish.

In this recipe, Japanese eggplant (the long thin ones) is stuffed with a minced pork and shrimp mixture, similar to a dumpling filling. It is lightly browned and then steamed, and finished with a simple sauce of soy sauce, garlic, sesame oil, chicken stock, oyster sauce, and sugar.

Episode Links~~~~
~ Stuffed Chinese Eggplant Recipe
~ Pide: A Turkish Pizza-ish Episode
~ Dumplings to Die for (Open-faced Steamed Dumplings) Episode
~ Shumai Dumplings Recipe
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

Want to be a guest? We want to hear from you!

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This episode is all about cookies, cookies and more cookies! With Christmas around the corner it's time to get baking for all those get-togethers, parties, neighbour and teacher gifts, and of course cookies for Santa.

Enjoy this recap of favourite cookies, including short clips from the original episodes. Find links to all the recipes and episodes we talk about in this episode below.

Happy baking and happy holidays!

Episode Links~~~~
~ Erin's Black Forest Cookies Recipe (made with pudding mix)
~ Gingerbread House Recipe
~ Buñuelo Recipe
~ Pineapple Tart Recipe
~ Pfeffernüsse Recipe
~ Ube Crinkle Recipe
~ Alfajores Recipe
~ Churros Recipe
~ Café de Olla Recipe

~ C is for Christmas & Cookies Episode
~ Yamgate: The Purple Truth (Baking with Ube Halaya) Episode
~ Amazing Argentina Alfajores Cookies Episode
~ Mexican Spiced Cafe de Olla & Baked Churros Episode
~ Macarons (Not to be Confused with Macaroons) Episode
~ How to Host a Fabulous Festive Party: Tips from Lisa Baril
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

Want to be a guest? We want to hear from you!

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In this episode Heather tries a recipe for Matambre, an Argentinian stuffed flank steak. You're going to roll hard boiled eggs, bell peppers, a mixture of cilantro, garlic and olive oil in a flank steak and grill it on the BBQ. Matambre is actually the name of a common cut of beef in parts of south America. It's a large thin steak.
The title of this episode comes from one source that claims the name also means "hunger killer."

Heather had a few stumbles, including running out of kitchen twine to tie it up. Doh! And she was confused as to how to ensure the meat in the middle of the roll is cooked. But the flavours were there and we all really enjoyed this recipe served with a red chimmichurri sauce. Find links to all the recipes below.

Episode Links
~~~~
~ Matambre Recipe
~ Red Chimmichurri Recipe
~ Classic Chimmichurri Recipe
~ Cooking with Fire Episode
~ Empanadas Episode
~ Grilled Chicken Thighs and Pickled Peaches Episode
~ Pickled Peaches Recipe
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

Want to be a guest? We want to hear from you!

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Come along with us, your hosts Erin and Heather, as we learn about the Appalachian region of the United States - its food traditions and so much more - with our special guest Amy Clark, host of the Talking Appalachian Podcast.

We're so excited to bring this episode to you! If you love learning about people, their culture and society, language and food traditions, you're in for a treat. Amy Clark is a Professor of Communication Studies and Director of the Center for Appalachian Studies at the University of Virginia's College at Wise. Her podcast, Talking Appalachian, is based on her 2013 co-edited book Talking Appalachian: Voice, Identity, and Community.In this episode you'll get a little teaser for just a few of the types of things you'll learn if you tune in to Amy's podcast. We talk about the dialect of the Appalachian region, the history, and the stereotypes in popular culture. And of course, we cook some classic Appalachian food: soup beans, corn bread and killed lettuce. The recipes are on our blog, as always, and the links are at the bottom of these notes. It's all easy, inexpensive and nutritious and we know you'll want to add it to your meal rotation.

We hope you enjoy this conversation as much as we did. Be sure to check out Amy's podcast (links below) because we know you'll love it as much as we do.

Episode Links~~~~
~ Talking Appalachian Podcast
~Talking Appalachian Podcast on Instagram, Facebook
~ Talking Appalachian Book
~ Soup Beans Recipe
~ Sweet Cornbread Recipe

~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

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This week, Erin is trying a tofu recipe in hopes of convincing her carnivorous family to enjoy meatless Mondays more often. The recipe is a breaded and baked tofu, smothered in buffalo sauce and enjoyed with a crunchy celery slaw. It is really delicious! If you're new to cooking with tofu or want a new way to enjoy it, this one is for you! Listen along to learn how to make it.

Firm tofu is sliced and marinated in soy sauce and lemon juice. Then you bread it with panko, bake until it's crispy, and top with buffalo sauce. Erin ended up making her own version of a buffalo sauce starting with cholula sauce, and it was great!

We enjoyed it with a crunchy creamy celery slaw with loads of dill and it was the perfect pairing.

FEATURED IN OUR MIDROLL: THE BEACH SPEAKS PODCAST
Is the beach calling out to you right now? Do you love listening to the soothing sound of ocean waves and breathing in the salty air? Do you love the feeling of sand between your toes and the warm tropical breeze on your skin? If so, grab a cool drink, relax in your beach chair, and tune in to The Beach Speaks - the podcast that shares stories about the beach and our connection to it.

In this podcast, Paige Friend, host and fellow beach lover, shares inspiring conversations with guests, including authors, entrepreneurs, and travel experts—all with a deep connection to the beach. You’ll also hear some of Paige’s personal stories of her own beach adventures that will inspire you to reconnect with the beach, return to your soul, and re-imagine your life!

Episode Links~~~~
~ Buffalo Tofu Recipe
~ Women Who Podcast Magazine
~ Cholula Sauce
~ The Beach Speaks Podcast
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

Want to be a guest? We want to hear from you!

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This week we welcome CJ, the creator of A Well Read Tart book and recipe blog, and co-host of the Dark Side of the Word podcast. We talk books, recipe development, learning to cook, AND we make her go-to Paprika Shrimp & Gouda Polenta recipe.

Have you ever been inspired to bake or cook while reading a book? CJ shares her creative thinking behind her blog - how she comes up with ideas for recipes that connect in some way to books she reads, and her process for recipe development.

We asked CJ to share a recipe with us and she chose a shrimp and cheesy polenta dish. Erin took this one on, because she doesn't have a lot of experience cooking shrimp and she wanted to learn. CJ shares tips for buying and cooking shrimp, if you're also a newbie. And this polenta is cheesy, creamy and fantastic! We absolutely love it. It's a side dish that can be paired with almost anything you're serving.

A Well Read Tart is a blog CJ created to discuss books and the recipes she develops that are inspired by the books she reads. If you're into books and recipes, this is obviously for you! Her co-hosted podcast, Dark Side of the Word is a discussion on writing topics, and horror fiction. Both of these are a lot of fun, so please check them out! All the links are below.

Episode Links~~~~
~ Shrimp & Polenta Recipe
~ A Well Read Tart Food & Book Blog
~ Dark Side of the Word Podcast
~ Women Who Podcast Magazine
~ Macarons Episode
~ Corn Episode
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

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Remember when a recipe called Marry Me Chicken was trending? It was named that because apparently testers thought it was so good, they wanted to propose to the recipe creator who made it. Well, this week on the podcast, Heather is making a vegan version of this dish - Marry Me Chickpeas. Let's learn to make it and find out if it's proposal-worthy!

In this dish, chickpeas are cooked in a creamy and flavourful tomato sauce with sun-dried tomatoes and basil. Heather added canned lentils for some extra fibre and protein. It's quick to make, warm and filling. We think it makes an excellent side dish, or a simple meal eaten with a nice chunk of crusty bread. And speaking of bread, she made one of her favourite little no-knead loaves of artisan bread, baked in a dutch oven. It's a quick way to have fresh bread the day you want to serve it.

What do you think? Would this sort of dish inspire you to propose marriage on the spot?

FEATURED IN OUR MIDROLL: BIRTHING MAGAZINE
Looking for trusted guidance on your pregnancy journey? Birthing Magazine is here for you. Published three times a year by Birth Unlimited, Birthing Magazine empowers you to explore all your birth options, from hospital to home, and everything in between.

Each issue is celebrating inspiring birth stories, evidence-based tips, and community connections to help you stay informed and make choices that are right for your family.

At Birthing Magazine, we believe in empowered birth creating empowered families. Grab your copy today!

Episode Links~~~~
~ Marry Me Chickpeas recipe
~ No-Knead Artisan Bread recipe
~ The Original Marry Me Chicken
~~~~

Music Credit for Midroll Ad:
African Wildlife Loopable Instrumental African Vibes by CarlosCarty -- https://freesound.org/s/427026/ -- License: Attribution 4.0

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

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This week our guest Gillian Seguin, Associate Wealth Advisor with Reyes Group (iA Private Wealth) joins us to share her love for all things pumpkin spice (and oh yes, we agree with her!). Gillian also explains to us all how financial planning is a lot like following a recipe. So, if you've ever wanted a peek into the mind of a personal wealth advisor, this is the episode for you. It's a little bit of finance and a little bit of pumpkin baking.

Like lots of kids, Gillian was a super picky eater when she was little. As an adult, even though she has overcome the pickiness and now loves to eat all sorts of foods, those negative feelings she associated with food as a kid still haunt her. She confesses it has left her feeling a little scared of cooking. We chat about how that impacts her approach to preparing meals at home (hot tip: meal kit services are a great entry point to learning recipes).

Heather takes on the pumpkin spice challenge by making a Pumpkin Swirl Cheesecake Bar. It was delicious, although we debated the crust... Heather had tried a gluten-free option made with quinoa (inspired by last week's episode about going gluten-free) but we didn't love it. If you're able to, we suggest making a simple graham cracker, sugar, butter crust as you see in many cheesecake recipes.

Gillian and her business partner, John Reyes, co-host a video podcast called A Bearable Conversation in which they discuss personal financial planning and related topics with a healthy dose of good-natured banter. A Bearable Conversation and everything The Reyes Group has to offer can be found online at www.reyesgroup.ca

Episode Links~~~~
~ Bearable Conversation
~ Pumpking Swirl Cheesecake
~ Pumpkin Pie
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

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This week we welcome John Reyes, a Wealth Advisor, iA Private Wealth as our guest co-host. John shares with us how his family is transitioning to a gluten-free (gf) diet due to his young daughter's Celiac disease diagnosis.

John and his family of five have been learning how challenging it can be to transition to a gluten-free diet, from grocery shopping and finding gf versions of their favourite foods, to being vigilant about cross contamination and asking the right questions when eating out. And no matter what, they're a family unit and if one has to eat gluten-free, they all will. It's not an easy adjustment for everyone.

Since pizza is one thing John said he especially wants to make at home with a gf recipe, Erin accepted the challenge and tested a recipe for gf crust made with cassava flour and potato. We enjoyed the texture and were happy to find a slice can be eaten by hand. We think it's a good option for anyone needing to eat gluten-free.

John and his business partner, Gillian Seguin, co-host a video podcast called A Bearable Conversation in which they discuss personal financial planning and related topics with a healthy dose of good-natured banter. A Bearable Conversation and everything The Reyes Group has to offer can be found online at www.reyesgroup.ca

Episode Links
~~~~
~ A Bearable Conversation
~ Gluten-Free Pizza Dough
~ Tres Marias
~ Pan de Yuca

~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

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In this week’s episode, Erin takes home cooks on a flavourful peek into the Falastin cookbook (by Tamimi and Wigley), highlighting two delicious variations of the popular Middle Eastern dish, shakshuka. Whether you’re new to cooking or an experienced home chef, these recipes are perfect for adding to your cooking repertoire.

First, Erin dives into the classic red shakshuka recipe—a comforting dish where eggs are poached in a rich tomato-based sauce with olive oil, bell peppers, onions, and garlic. Spiced with cumin, paprika, and cayenne pepper, this version is a staple in North African and Middle Eastern kitchens. It’s simple to prepare and can be adjusted to match your preferred spice level, making it a versatile dish for any meal.

But the exploration doesn't stop there! Erin also introduces listeners to an exciting green shakshuka recipe, a unique twist loaded with leafy greens and topped with a zesty, herbed feta cheese. This refreshing variation offers a new way to enjoy shakshuka, adding vibrant flavors and textures that will inspire you to get creative in the kitchen.

Throughout the episode, Erin shares cooking tips for getting perfect poached eggs—cooked just until the whites are set, but the yolks remain runny, ready to be mixed into the sauce. Serve it with a slice of crusty bread, and you’ve got a dish that’s both satisfying and full of flavour.

Tune in to learn how to cook these two delicious shakshuka recipes, perfect for breakfast, brunch, or even dinner! Whether you're craving the traditional red version or curious about the green shakshuka, this episode will leave you inspired to try these flavourful dishes at home.

FEATURED IN OUR MIDROLL: THE BEACH SPEAKS PODCAST
Is the beach calling out to you right now? Do you love listening to the soothing sound of ocean waves and breathing in the salty air? Do you love the feeling of sand between your toes and the warm tropical breeze on your skin? If so, grab a cool drink, relax in your beach chair, and tune in to The Beach Speaks - the podcast that shares stories about the beach and our connection to it.

In this podcast, Paige Friend, host and fellow beach lover, shares inspiring conversations with guests, including authors, entrepreneurs, and travel experts—all with a deep connection to the beach. You’ll also hear some of Paige’s personal stories of her own beach adventures that will inspire you to reconnect with the beach, return to your soul, and re-imagine your life!

New episodes are released bi-weekly wherever you enjoy your podcasts. Learn more about the show at www.thebeachspeaks.com

Episode Links~~~~
~ Red Shakshuka Recipe
~ Green Shakshuka

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

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This week on Three Kitchens Podcast, Heather is trying something new - Dulce de Manzana is described as a classic Spanish apple paste. It just might be your new favourite addition to happy hour - add it to your tapas spread, brunch table or charcuterie boards. We enjoyed it on a slice of baguette with cheese and prosciutto. It is seriously delicious.

Peel and core your apples. Cook with lemon juice until apples are soft. Purée the apples and then add water and sugar. Cook it down until you've got a thick, jammy consistency. Let it cool in a glass container, cover and refrigerate until set. Then you can turn it out on a plate or your charcuterie board and slice to serve.

We enjoyed our ducle de manzana with a fresh baked bread, flavoured butter, slices of cheese and prosciutto. It was delicious.

FEATURED IN OUR MIDROLL: BIRTHING MAGAZINE
Looking for trusted guidance on your pregnancy journey? Birthing Magazine is here for you. Published three times a year by Birth Unlimited, Birthing Magazine empowers you to explore all your birth options, from hospital to home, and everything in between.

Each issue is celebrating inspiring birth stories, evidence-based tips, and community connections to help you stay informed and make choices that are right for your family.

At Birthing Magazine, we believe in empowered birth creating empowered families. Grab your copy today!

Music courtesy of Super Happy Springtime Song by Seth_Makes_Sounds -- https://freesound.org/s/685370/ -- License: Creative Commons 0

~ Dulce de Manzana recipe
~ Overnight baguette recipe
~ Salt preserved lemon episode

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

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In this episode of the podcast, we discuss connections between food and mental health with guest Che Burnett, a counsellor with The Calgary Counselling Centre.

Some of the things we chat about are:

Slowing down and being being mindful when we eat can help reduce the stress and anxiety caused by our hectic busy lives.

The dopamine affect - it feels so good but watch out for the crash!

Especially for youth, feeling a connection to our ancestry through traditional foods enjoyed with family can help give us a sense of belonging and identity.

When it comes to nutrition, Che shares his insight into some specifics, but reminds us to aim for a balanced diet of whole food for optimal mental health.

And don't forget to start the day with water (IYKYK)!

Thank you to Che and The Calgary Counselling Centre for being our guest on this episode! Learn more using the links below.

Episode Links~~~~
~ Calgary Counselling Centre
~ Paska Bread Episode
~ Limoncello Episode
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

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Regular listeners know we love a cooking or baking challenge, and we've been known to bring home something totally new to us to experiment cooking with. On this episode Erin dives into an exploration of cassava root, also known as a yuca. This is a new one for us both, never having cooked with it before. Fair warning, results are mixed! Let's get into it.

Erin roasts the raw cassava by first boiling it and then tossing it in oil and seasonings. They turned out not terrible, but a bit dry and too starchy for our taste. In our opinion, just eat potatoes. They're much better. Or perhaps the cassava from the store wasn't fresh enough and just should have been eaten earlier. Who knows.

She also tries a recipe called Pan de Yuca (cheese bread) using cassava flour. It's a bit like a small gluten-free cheese bun. These were pretty good fresh out of the oven, but they didn't keep well past the day they were made. We might make these again, knowing to eat them right away!

You don't know how to cook with something new, or even whether you'll enjoy the flavour, until you try. Count on us to jump in and try anything!

Episode Links
~~~~
~ Roasted Potatoes Recipe
~ Pan de Yuca Recipe
~ Fiddleheads Episode
~ Tawâw Indigenous Cuisine Episode
~ Artichoke Episode
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

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Welcome to the 200th episode of Three Kitchens Podcast! In this episode, Heather finds many uses for the abundant harvest from her Romeo Cherry tree.

Here's a rundown of recipes we're sharing in this episode:

Chocolate Cherry Upside Down Cake - simply toss cherries in a little sugar and cornstarch, layer them in the bottom of the cake plan and pour the chocolate cake batter over top. Delicious!

Cherry Vanilla Maple Shrub (drinking vinegar) - shrubs are a favourite of ours since we discovered them while recording our Speakeasy cocktail episodes. The combo of cherries and vanilla make an extremely good shrub.

Cherry Shrub Manhattan Cocktail - put that shrub to good use in a classic Manhattan cocktail. So tasty.

Cherry Bourbon BBQ Sauce - this BBQ sauce is on the sweeter side because of the fruit, and we loved it on grilled chicken. It would also be fantastic on a burger!

The Romeo Cherry tree is a hardy variety developed by the University of Saskatchewan. It's amazing how many cherries can be grown on this little tree! But you don't need to grow your own to make these awesome recipes - grab a bag of frozen cherries at the store and get busy!

Episode Links~~~~

~ Speakeasy Shrub Episode
~ Chocolate Cherry Upside Down Cake Recipe
~ Upside Down Apple Cake Recipe
~ Cherry BBQ Sauce Recipe
~ Wildly Fucking Abundant Affirmation Cards from @mallorymusante
~ Women Who Podcast Magazine
~ University of Saskatchewan Fruit Program
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

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Join us in welcoming our first guest co-host, Megan Gaul from Partake Meal Planning and Wellness! Megan shares with us her mom's delicious Banana Chocolate Chunk Coffee Muffins, but this episode is so much more than a recipe.

We chat about where our attitudes about food stem from, and how we can shift our thinking so we can enjoy the treats - like theses muffins made with real butter and white sugar - without guilt or worry. We also get some great meal planning tips from Megan to get organized for the week ahead. Are you, as the family member responsible for getting food into the table, the last on the list of priorities? Us too! If we plan our meals, it's a little easier to make ourselves, our dietary needs, goals and wishes, just as important in the mix along with everyone else.

Megan describes herself as a seasoned weight-maintenance warrior, coach and accountability partner. She offers personalized coaching to help her clients get on track and stay there! She also hosts free weekly meal planning workshops on Instagram to help us all be more intentional with our meals. Check her out at www.partakemealplanning.com

Episode Links
~~~~
~ Banana Chocolate Chunk Coffee Muffin Recipe
~ Partake Meal Planning
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

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In our final episode of Season 4 of the podcast, we do a quick review of the past season and give a sneak peek into some of our plans for Season 5.

Season 4 highlights:

• 11 months
• 13 guests
• 46 episodes
• at least as many recipes as episodes (some episodes features more than one)

Erin chooses pickled peaches and grilled chicken thighs as one of her favourite episodes from Season 4. Heather puts any of the recipes using juniper berries (sweet buns, shortbread...) at the top of her list.

We're taking the month of August off for a much-needed break. We'll be back in September for Season 5. We hope to welcome some of our fellow podcasters to sit in as guest hosts to share their recipes and stories. We'll continue searching out amazing guests to teach us all about their specialities and expertise. As always we'll be exploring cuisine from as many parts of the world as we can in our home kitchens and sharing those experiences with you.

Keep up with us on socials over the break and be sure you're subscribed so you don't miss new episodes when they drop in the fall. Happy summer!

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

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Ever wondered how to get that perfect, golden-brown crust and chewy texture on a soft pretzel? The secret lies in using food grade lye. Join us as we explore the process step-by-step, share tips for handling lye safely, and guide you through creating the most delicious pretzels you've ever tasted.

A few safety tips for using lye:

• Be sure it's food grade lye

• Be careful not to touch the lye with bare hands - you might even want to wear gloves

• Use a stainless steel pot

• Add the lye to your water (not the other way around)

• Be careful not to splash or lay utensils on your countertop

• Wash everything you use well afterward

We erred on the side of caution and used a fairly low concentration of lye for our water bath. It's a great way to ease into it and get comfortable with lye. If you're unsure about it you can also use baking soda instead of lye. We've got both methods in the recipe (linked below).

These pretzels are super easy to make and they bake up beautifully. Our pretzels ended up more like a pretzel bun, but we actually loved them that way. We sliced them open and made sandwiches with cream cheese, smoked salmon, capers and red onion. It was the perfect lunch!

Episode Links~~~~
~ Pretzel Recipe
~ Sourdough Bread with Larry Harris
~ Pretzel episode using baking soda
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

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This week, Erin takes on a recipe for Scotch Eggs using quail eggs. It's a bite-sized version of this classic British pub fare and we are here for it!

After soft-boiling, Erin had to carefully peel the tiny quail eggs, which was a job in itself! Then they're wrapped in sausage meat, rolled in bread crumbs and then fried.

Rather than deep frying, Erin pan-fried her Scotch Eggs and they turned out great. So if you're not sure about trying this one because you don't want the mess and smell of deep frying (you're not alone, we dislike it too!), don't let that stop you. You can totally make this at home. And they're delicious!

We enjoyed these Scotch Eggs with a little pickled pearl onion, which we thought was the perfect accompaniment to this rich savoury snack. Find the recipe below.

MIDROLL FEATURE - Introducing the FEEL Podcast

*Are you ready to be part of normalizing conversations for women surrounding self-care, emotional health, healthy boundaries, and embracing all of our beautiful complex layers? Well, then you're in the right place. I'm Melissa Crook, host of the F.E.E.L Podcast, Finding Empowerment, Embracing Layers. Join me and my guests each Tuesday as we have these conversations and create supportive and authentic spaces to go on this journey together.

Check out the FEEL Podcast at www.embracinglayers.com*

Episode Links
~~~~~ Scotch Quail Eggs Recipe
~ S2E Pub Night at Home
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

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Welcome to another zesty and refreshing episode of Three Kitchens Podcast! This week, we're diving into the sunny flavors of Italy as Heather makes limoncello from scratch and then uses it to make the most delicious lemon tiramisu.

Follow along with us as we transform fresh lemons into this classic Italian liqueur. It's so easy and just the most refreshing after-dinner sip. But the lemony goodness doesn't stop there – we'll show you how to use your homemade limoncello to create a luscious and tangy lemon tiramisu that will surely become your new favourite dessert. And it's a no-bake recipe so perfect for summer. Get ready for a citrusy adventure that will brighten up your kitchen and your taste buds!

FEATURED IN OUR MIDROLL: THE BEACH SPEAKS PODCAST
Is the beach calling out to you right now? Do you love listening to the soothing sound of ocean waves and breathing in the salty air? Do you love the feeling of sand between your toes and the warm tropical breeze on your skin? If so, grab a cool drink, relax in your beach chair, and tune in to The Beach Speaks - the podcast that shares stories about the beach and our connection to it.

In this podcast, Paige Friend, host and fellow beach lover, shares inspiring conversations with guests, including authors, entrepreneurs, and travel experts—all with a deep connection to the beach. You’ll also hear some of Paige’s personal stories of her own beach adventures that will inspire you to reconnect with the beach, return to your soul, and re-imagine your life!

New episodes are released bi-weekly wherever you enjoy your podcasts. Learn more about the show at www.thebeachspeaks.com

Episode Links
~~~~
~ Limoncello Recipe
~ Lemon Tiramisu Recipe
~ Oleo Saccharum Episode
~ Oleo Saccharum Recipe
~ Brown Cheese Episode
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

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Welcome back to Three Kitchens Podcast as we inch closer to the end of Season 4! In this episode we dive into the wonderful world of food trends. Who better to guide us through this delicious journey than Wanda Baker, the Digital Editor & Marketing Communications Manager at Savour Calgary Food Magazine?

Savour Calgary is a source of all things food-related in an around Calgary, Canada. It features stories of entrepreneurs, eaters, drinkers and distillers. Wanda Baker is a professional communicator, storyteller and conversation starter, and has been food blogging for many years as well. She joins us to chat about food trends, both current and from the past. We get into how chefs and restaurants inspire home cooking trends, and how those trends came about and circulated prior to today's social media landscape. We speculate about why some trends prove to have staying power and others are here today and gone tomorrow.

We hope you enjoy this fun look at food trends! Be sure to check out Savour Calgary online, Wanda's recipe blog and all the other things we chatted about in this episode - links are below!

FEATURED IN OUR MIDROLL: WOMEN WHO PODCAST MAGAZINE
*If you like this podcast so much you’re thinking of launching your own show, pick up the latest issue of Women Who Podcast magazine and learn all about podcasting.

Women Who Podcast magazine celebrates women independent podcasters from all over the globe. It’s a place where their efforts are seen, their stories are heard, and their hard work is acknowledged. Women Who Podcast magazine strives to be a forum for fans and hosts to reach out to one another for support, collaboration, and inspiration.

Visit womenwhopodcastmag.com and on Instagram @womenwhopodcastmagazine*

Episode Links~~~~
~ Savour Calgary Food Magazine
~ Wanda Baker's Food Blog
~ Baked Feta Pasta Recipe
~ Jellied Salads Episode
~ Vertical Farming Episode
~ Instant Pot Pork Tenderloin Episode
~ Fusion Food Episode
~ Falastin Cookbook
~ Somebody Feed Phil
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

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The star of this eisode is Norwegian brown cheese (Brunost as it is called in Norway). Leftover whey from the cheesemaking process is cooked down until is carmelized and turns this beautiful brown colour. The flavour is hard to describe. It's a bit caramelly, like butterscotch but with the subtle tang of goat cheese. You really have to taste it for yourself and we highly recommend you do.

Erin is telling us how to make a caramel sauce from brown cheese to accompany a delicious thin Norwegian pancake. You'd never know this perfect caramel sauce was made from cheese! And this simple, easy to make pancake (much like a crepe) is the best way to serve it up. We loved every bit of this. It's all so, so good.

You'll have to make it yourself because tasting is believing in this case. The entire plate will impress absolutely everyone who is lucky enough to be served.

Episode Links~~~~
~ Springbank Cheese
~ Thin Pancakes & Brown Cheese Caramel Sauce Recipe
~ Making Cheese with Special Guest Alexis Cobham from Cheesemaker
~ Sweet and Savory Pannekoeken Dutch Pancakes
~ Pannenkoeken Recipe
~ Apple Pie Recipe
~ North Wild Kitchen Instagram
~ North Wild Kitchen Website
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

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Yes, you read that title right. Let us explain!

This week on Three Kitchens Podcast, Heather tells us about an article she read wherein the author states they prefer chocolate chip cookies without the chocolate chips. Sounds a little too plain for our tastes. Let's discuss what to add to these cookies as a chocolate chip alternative.

After trying two cookie recipes and a few different add-ins, Heather comes up with a recipe we liked a lot and two front runner add-ins: dried kiwi and chopped dates. These are both great alternatives to chocolate chips, especially if you like a chewy sweet, almost candy-like addition to your cookies.

The kiwi was cut into small pieces and dehydrated not quite all the way to ensure they hold up to baking but keep a little moisture in them. The seeds in the fruit add a nice texture, too.

Dried dates were chopped into small pieces and then tossed lightly with cinnamon before adding them into the cookies. These got a sprinkle of sesame seeds before placing them in the oven. If you like raisin cookies, you'll love date cookies!

What would you put in your chocolate chip cookies instead of chocolate chips?

BONUS COOKIES! Erin tells us about an amazing Norwegian shortbread cookie made with dandelion flowers. She also made them with juniper berry. We adored them both!

Episode Links
~~~~
~ Bon Appetit Article: What is a Chocolate Chipless Cookie?
~ Kiwi Cookies Recipe
~ North Wild Kitchen
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

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This week's podcast guest is Julia Kraemer from the Leftovers Foundation, a Canadian non-profit on a vital mission to reduce food waste and enhance food access.

The foundation rescues perfectly edible food destined for landfills, thereby preventing greenhouse gas emissions and delivering this food to those in need through the work of dedicated volunteers.

Julia sheds light on the critical issues of food security and insecurity, revealing that nearly 9 million Canadians face some level of food insecurity, driven by income inequality and lack of access. Astonishingly, one-third of the food wasted in Canada could feed every Canadian experiencing hunger. Julia's insights and the impactful work of Leftovers offer valuable lessons on a global issue.

She also helps us understand the environmental impact of food waste. Food rotting in landfills produces methane 25 times as potent as CO2 at trapping heat in the atmosphere. If global food waste was a country, it would be the third greatest greenhouse gas emitter in the world!

We learned so much from Julia about these important issues and how organizations like Leftovers are doing amazing work to help bridge the gap. You can learn more about Leftovers and the important work they do on their website and social media accounts (links below).

Big big thanks to Julia and the Leftovers Foundation for being our guest and sharing these important messages.

Episode Links
~~~~
~ Leftovers Foundation Website
~ Leftovers on Instagram
~ Leftovers on Facebook
~ Highfield Farm
~ Regenerative Agriculture: Growing Food for the Community (An Interview with the Highfield Regenerative Farm)
~ Loop Resource
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

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In today's delicious Three Kitchens Podcast episode, Erin is rolling up her sleeves and getting her hands floury as she learns to make a sumptuous Fig and Goat Cheese Tart from scratch. As we all know, an open-faced tart is perfect for impressing guests at a dinner party or indulging in a gourmet treat at home.

Full disclosure: we'd never cooked or baked with fresh figs before. In fact, we're not even sure we'd ever eaten one! Since one of our favourite things to do on the podcast is experiment with something new to us, bring on the figs!!

Erin starts with the base, covering the essential ingredients and tools you'll need for the perfect buttery tart crust. This is something she knows well and has great tips for making the perfect crust.

Next, she explores the harmonious pairing of sweet, caramelized figs and creamy goat cheese, explaining how these ingredients together create a tart that’s not only visually stunning but also bursting with flavour. We’ll also discuss variations and tips for making this recipe your own, including additions like honey and nuts.

Whether you're a seasoned baker or a complete novice, this episode has something for everyone. So grab your apron and join us for a fun and educational episode that will leave your taste buds tingling and your kitchen smelling divine.

Scroll down for all the links to things we've chatted about in this episode, our social accounts, how to connect with us and support the show!

Episode Links~~~~
~ Fig & Goat Cheese Tart Recipe
~ Springbank Cheese
~ Salt Fat Acid Heat by Samin Nosrat
~ No-Bake Chocolate Tart Recipe
~ No-Bake Chocolate Tart Episode
~ Island of Missing Trees by Elif Shafak
~~~~ Episodes Mentioned in the Midroll~ S1 E19 The Great Scape (Garlic Scape Recipes)
~ S2 E11 Persimmon Puddin'
~ S3 E3 Appetizer Flower (Stuffed Zucchini Blossoms)
~ S3 E16

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

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This week on the podcast, we're making dinner as easy as possible - and the clean-up, too - with a sheet pan dinner.

Sheet pan dinners are one of the easiest ways to cook a meal. Think busy weeknights or feeding a small crowd. By putting veggies and protein on the same pan and roasting it all at once, you're making dinner a breeze.

Heather goes back to a tried and true recipe for a potatoes, sausage and apple sheet pan dinner so easy even her kids can make this one. The addition of apple cider vinegar toward the end of the cook time gives it a nice zing.

She also tried a recipe that is new to her, a chicken tika sheet pan dinner. The chicken is marinated in yogurt and spices, and then cooked with cauliflower, potatoes and chickpeas. Serve with rice and top with yogurt or tzatziki and slices of quick pickled red onion. She and Erin agree it could have a little more spice, but it's a sheet pan dinner worth having in your back pocket.

Episode Links
~~~~
~ Chicken Tika Sheet Pan Recipe
~ Dinner, A Love Story Cookbook
~ An Introduction to Caribbean Cooking with Chris De La Rosa of CaribbeanPot.com
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

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This week on the podcast we welcome Andy De Santis, a Registered Dietician specializing in fatty liver disease. If you're not familiar with this health concern, you're not alone, but Andy tells us it is extremely common among adults. And there's no medication to treat it. Thankfully, we can improve our liver health, and avoid or even reverse fatty liver disease, with changes to our diet.

Fatty liver disease means that you have fat inside your liver that can, over time, affect liver function and cause liver injury. Andy's philosophy is not to drastically change the diet through elimination. He's more likely to suggest a good balance of healthy foods, while still enjoying the things you love to eat in moderation.

Here are three food categories Andy suggests as a starting point for good liver health:

• healthy fats, like avocado and nuts
• legumes like beans and lentils
• fatty fish like salmon

He has lots of great advise for us to ensure our bodies are metabolizing fat the way they should and therefore avoiding or improving fatty liver.

Andy also gives helpful tips for making and sticking with any changes to our diet. We all know it can be challenging, especially if those things we should be eating are not our favourites or require a little extra work to prepare.

For more information on eating for fatty liver and overall good health, please use the links below to follow Andy on social media, check out his blog for tips and recipes, and don't forget to look into the numerous books he has written on eating for good health.

Big thank you to Andy for being our guest on the show!

Episode Links
~~~~
~ Article: The Best Foods for Fatty Liver Disease
~ Andy De Santis on Instagram
~ Andy De Santis Website
~ Pulse Interview
~ Pulse Recipes
~ Roasted Chickpea Recipe
~ Whatever Erin Makes with Canned Salmon
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

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This week on the podcast, Erin is taking us along down a rabbit hole called Matrimonial Cake. She found a variety of recipes in an old recipe box that had belonged to her great grandmother. Some of these recipes originated during the great depression early in the 20th century.

Depression-era recipes are often modified to suit food rations or lack of resources to purchase the ingredients for a more classic cake recipe. There was also a fun tradition with matrimonial cake: single girls take a small piece home from the wedding and place it under their pillow with the hope of dreaming of their future husband. Heather recalls doing this as a young girl attending weddings of older family members. We don't actually know if anyone still does this!

Anyway, the matrimonial cake Erin makes for us was from her great grandmother's hand-written recipe. It is essentially a date square - delicious moist date filling between layers of oatmeal crumble. She also adapts the recipe to include her own rhubarb and rose water filling. They were both absolutely delightful. Whether or not you call it matrimonial cake (in fact, we question whether it should even be in the cake category), you cannot go wrong with these squares. They're easy to make, it's easy to adapt the filling to your tastes, and they're a real crowd pleaser.

Enjoy!

Episode Links~~~~
~ Matrimonial Cake Recipe
~ Rhubarb Oatmeal Bars Recipe
~ Recipe Box
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

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This week we're talking about making use of every bit of produce, from potato peels and mushy bananas, to wilted herbs and dairy on the verge of its best-before date. This episode of Three Kitchens Podcast will help you stretch your dollar by suggesting ways of tossing less out into the compost or trash bin and getting more from the groceries you buy.

1. Obviously, composting is a better option than sending things to the landfill. If you don't have time or energy to do anything else with those odds, ends, peels, etc, toss them in a compost bin.

2. The easiest way to use up bits and pieces of produce is to make broth. We like to keep a container specifically for this purpose in the freezer.

3. We have awesome ideas for using up peels from carrots, potatoes, citrus fruit and garlic.

4. We even have suggestions for using up that milk that is on the verge of going bad, or those sad wilted herbs.

Enjoy these ideas for making the most of your groceries! And check out the many other things we talk about in this episode in the links below.

Episode Links
~~~~
~ How to Breakdown a Whole Chicken into 9 Pieces
~ Arroz con Pollo Recipe
~ S3 E7 Arroz con Pollo (Costa Rican Chicken and Rice) Episode
~ Making Garlic Powder from Garlic Peels
~ Potato Peel Chips Recipe
~ Candied Carrot Cake Topper
~ Oleo Saccharum Recipe
~ S4 E29 Oleo Saccharum - Lemon Syrup from Peels Episode
~ Broccoli & Tomato Salad Recipe
~ Basic Broth Recipe
~ Rotisserie Prime Rib with Herb Paste Recipe
~ S3 E29 BBQ Competitions and Rotisserie Prime Rib with Guest, Ryan Sanderson, from Eat More BBQ Podcast
~ Julie's Crockpot Carnitas Recipe
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

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On this episode of Three Kitchens Podcast, Erin is again baking bread. This time it's the Italian sandwich bread, ciabatta. This is her first time trying this recipe and she's got some great tips for you if this is also your first time baking ciabatta.

Ciabatta bread was first baked in 1982 by Arnaldo Cavallari in response to a concern he and other Italian bakers had about the popularity of sandwiches made from baguettes imported from France. They wanted an Italian alternative for sandwiches and so the recipe for ciabatta came about. Ciabatta is created with a soft, wet dough made with high gluten flour.

Baking ciabatta takes a little bit of planning and preparation as you need to begin with a yeast starter (similar to sour dough), which you make the day before. It's a very wet dough (Erin likens it to cake batter), and it takes some work to form a ball of dough. Erin gives some good tips for working with it to make buns or loaves.

Once you have your basic bread dough, you can add herbs or whatever you like. Erin made two varieties for us - one with sundried tomatoes and the other with sliced olives. Finally, she placed a pan of hot water in the oven while baking. It was a soft, fluffy and delicious bread, perfect for toast, a quick pizza or your favourite sandwich. Store-bought ciabatta bread absolutely does not compare to the home-baked stuff. It was amazing and well worth the effort.

Episode Links
~~~~~ Ciabatta Bread Recipe
~ Focaccia Bread Recipe
~ You Gotta Focaccia S1 E15
~ Baking Sourdough Bread with Guest, Larry Harris S3 E25
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

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In this Three Kitchens Podcast episode, we take on the fresh artichoke, and the results are, well, you'll see.

It may be that the artichokes imported to our corner of the Canadian Prairies are sub-par. Perhaps they're harvested too soon or they're actually old. We're not sure, but we do know that the ones Heather attempted to roast for us had basically no "meat" to them. So, we reluctantly have to file this one away in the FAILS category of home cooks recipe testing. However, a cooking fail often makes for an entertaining podcast episode. We hope so, anyway! We always have fun even if the recipe doesn't work out in our favour.

If you're lucky enough to get decent artichokes where you live and are new to cooking them, you can still learn a few things about artichokes from this episode:

• Heather talks us through how to prep them by cutting off the thorns and digging out the choke.
• We discuss the roasting method and what flavours go well with artichokes (garlic, lemon and white wine were our choices).
• The way you eat this vegetable is, you dip a leaf in a sauce or melted butter, slide it between your teeth to remove the "meat" and discard the rest of the leaf.

Heather tells us about a quick recipe for baked canned artichoke hearts that simply involves topping them with a butter, parmesan cheese, breadcrumb and roasted lentil mixture and heating them through until the topping is golden. You get the artichoke flavour without the risk of getting a dud of a fresh artichoke.

Check the links below for past episodes and other random things we referenced in this episode.

Episode Links
~~~~
~ Antipasto Salad Recipe
~ Canadian Growing Zones

~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

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Get ready to learn a whole lot from this episode's guest, Debra McLennan from the Alberta Pulse Growers Commission.

Pulses are the dry edible seeds of pod plants in the legume family. Pulses include field peas, dry beans, lentils and chickpeas and are high in protein and fibre and low in fat.
The Alberta Pulse Growers is an organization representing 5,400 growers of field pea, dry bean, lentil, chickpea, faba bean and soybean in Alberta. And Debra herself is the Food & Nutrition Coordinator with the organization. She knows everything there is to know about growing pulses and bringing them into our diets through cooking and baking. As she says, she's teaching us the basics in this episode, so obviously there's lots more to know!

We learned you can add pureéd lentils to a muffin batter and nobody will suspect they're in there! You've got delicious, moist, protein-packed baked treats ready to fuel your adventures or keep you going between meals. We made two muffin recipes from the Alberta Pulse Growers website, Orange Cranberry and Pumpkin Chai - both were fantastic! Visit their website for these any many more amazing recipes!

We also tried roasting lentils to use as a crunchy flavourful salad topper or snack. Try them in place of or mixed with breadcrumbs in any recipe, or added to granola (there's a great granola recipe on the Alberta Pulse Growers website, too).

We can't wait to introduce more pulses to our meals and make the most of this locally-grown, nutritious and affordable ingredient.

Keep scrolling for links to the Alberta Pulse Growers, as well as other things we chatted about in this episode.

Episode Links~~~~
~ Alberta Pulse Growers Website
~ Alberta Pulse Growers on Instagram
~ Braiding Sweetgrass Book
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

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This week on Three Kitchens Podcast, Erin makes a great soup and sandwich for lunch.

This Yellow Dahl Soup has a broth base (she used beef but you could do a veg broth or even just water) and is seasoned with cumin, turmeric, garlic, chilli, ginger and shallots. It's a great budget-friendly soup packed with protein from the lentils and flavour from all those add-ins.

The toast Erin made started with fresh sourdough bread (if you're interested, scroll down for a link to our sourdough bread baking episode). She piled it with sumac roasted tomatoes, a garlic and tahini yogurt and avocado. Yum! It's the perfect thing to enjoy next to that delicious soup.

These recipes are easy to make (just use store-bought bread if you're not a baker) and so warm and comforting. We loved all of it. High fives all around!

And if you want to learn more about cooking with pulses (lentils, beans and peas), join us for our episode on April 16, 2024. Our guest Debra McLennan from the Alberta Pulse Growers teaches us all about how these products are grown, and how we can all incorporated them into our cooking and baking.

Happy cooking, friends!

Episode Links
~~~~
~ Yellow Dahl Soup Recipe
~ Roasted Tomato & Avocado Toast Recipe
~ Lamingtons - An Australian Sponge Cake Episode
~ Amba Sauce Recipe
~ A Pia Sandwich Called Sabich Episode
~ Baking Sourdough Bread with Guest Larry Harris Episode
~ An Introduction to Caribbean Cooking with Chris DeLa Rosa of Caribbeanpot.com Episode
~ Salt Preserved Lemons Episode
~ Salt Preserved Lemons Recipe
~ All About Tea (Plus Pretty Toast) Episode
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

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This episode takes us back to one of our favourite fruits, the mighty lemon. We adore lemons in so many ways, both sweet and savoury. Oleo-Saccharum is a syrup made from lemon peels. This is great if you are making a recipe using lemon juice and then don't quite know what to do with the peels. Here is a solution that keeps the peels out of the compost bin, and you end up with a delicious sweet and zingy syrup.

And you can also use any citrus fruit you love - oranges, grapefruit, lime, or a combination of any of these!

Oleo-Saccharum is made by marinating citrus peels in sugar until you have a syrup to strain out (about 24 hours). It doesn't make a lot, but the flavour is intense. It is commonly used in cocktails, it can also be drizzled over roasted veggies or on ice cream. We used it for drinks, one cocktail and one non-alcoholic mocktail.

Erin made a White Linen Mocktail using non-alcoholic gin, oleo-saccharum, rose water, cucumber and soda.

Heather made an Oleo Lemon Drop Martini with vodka, oleo-saccharum, and cointreau.

Give Oleo-Saccharum a try and let us know what you make with it!

Episode Links~~~~
~ Oleo-Saccharum Method
~ White Linen Mocktail Recipe
~ Lemon Drop Martini Recipe
~ Cool as a Cucumber Cocktail
~ SPEAKEASY Bonus mini-series by Three Kitchens Podcast
~ Salted Lemons Recipe
~ Salted Lemons Episode
~ Shrub Recipe
~ Juniper Berry Buns Recipe
~ Juniper Berry Buns Episode
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

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In this episode we’re learning about growing microgreens and herbs in a hydroponic vertical farm. Andrey Salazar and Guillermo Borges from ALLPA Vertical Farms in Calgary, Alberta, share the story of how they became urban farmers. As they explain, it takes a lot of hard work, some trial and error, specialized technical expertise and a little luck.

Vertical farming is the practice of growing crops in vertically stacked layers. In the ALLPA farm, stacks are 14 feet high. The environment is carefully controlled for optimal temperature and light, and the plants are fed exactly the nutrients they need for growth, nutrition and amazing flavour.

This episode first came about when Erin bought ALLPA living basil at the local market and declared it the best basil she had ever eaten. The pesto from this basil is absolutely fantastic! We’ve since been adding microgreens into our sandwiches, on burgers, as side salad, you name it. Any place you’d normally add lettuce (think tacos or wraps), microgreens will give more flavour and extra nutrition. The radish microgreens may be our favourite - they’re spicy and add a nice kick to everything. In the second half of the episode we give you some ideas for incorporating microgreens into your meals.

If you’re in Alberta, please give ALLPA a try (check their website for locations). But wherever you happen to be, we encourage you to source a local grower of microgreens. You won’t be sorry!Episode Links~~~~
~ ALLPA Vertical Farms Website ~ ALLPA Products : Where to Buy ~ Egg Salad with Radish Microgreens ~ Beef & Baby Bok Choy Stir Fry ~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

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We're tackling that most divisive food trend, the jellied salad, on the podcast this week. While we draw the line at anything containing meat products, we do enjoy a pretty fruit or vegetable jell-o mold, and we have a few recipes that may turn those haters into jellied salad lovers.

If you're new to making them, it may be helpful to know the terms jellied and jell-o may be used interchangeably in recipes.They may be made with fruit flavoured Jell-o brand powder or with plain unflavoured gelatine. If you read a recipe closely, you'll be fine.

Erin made a lime jell-o with shredded cabbage and carrot, which we both remember fondly from childhood. It's still a delicious salad! She also experimented with a type of jellied vinaigrette to serve on a Waldorf salad. It needed work, but we agreed there is potential there. And it's beautiful on the plate!

Heather made an old favourite, the sunshine salad. It's lemon jell-o with carrot and pineapple and we love it. She also experimented with a fruity layered salad. One layer had sour cream blended with the jell-o and we quite liked this one too.

It's time to bring back the jellied salad. They'll make a stunning and colourful centrepiece on your Easter table this year. And hey, you can avoid talking about politics with your family because everyone will be talking about your jellied creation instead! Win-win all around.

Episode Links~~~~
~ Sunshine Salad Recipe
~ Hurricane Jello Shots Recipe
~ SPEAKEASY Jello Shots Episode
~ Vintage Recipes with Chef Kiki Coll Episode
~ Grandma's Green Salad Recipe
~ Cranberry Raspberry Layered Jello Recipe
~ Waldorf Cider Salad Recipe
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

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In this podcast episode we revisit the empanada - a dish we first made a couple of years back. Erin made a filling inspired by an Icelandic lamb soup she loves to make. It made a delicious empanada filling. Even the people in your life who claim to not love lamb will like this, we're sure of it. Not to mention rutabaga. That's in there too!

We got into quite a discussion about boiling eggs. There are so many methods, it's quite exhausting. But, we think hard boiled egg is an essential ingredient in empanada filling.
So however you manage it, add chopped boiled egg into your empanadas. You'll love it too.

The second half of this episode is a re-play of the original empanada episode from the vault when Erin made empanadas with a beef filling. We go through making the dough, prepping the filling and of course, folding your beautiful little bundles of deliciousness.
Let's all go make empanadas!

Episode Links~~~~
~ Lamb Empanada Recipe
~ Francis Mallman's Beef-and-Onion Empanadas Recipe
~ Chicken Empanada Filling
~ Our New Year's Menu (Appetizers and Cocktail Recipes)
~ Icelandic Lamb Soup Recipe
~ Cooking with Alberta Lamb from Whispering Cedars Ranch Episode
~ Interview with Alberta Lamb Farmers from Whispering Cedars Ranch Episode
~ Salt Fat Acid Heat by Samin Nosrat
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

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This week on the podcast, Heather shares two recipes using low-energy countertop appliances. You don't always need to heat a whole oven to make delicious recipes.

First up is a Pork Tenderloin using the Zero Minute Pressure Cooker Method. This cut of meat can be tricky to prepare. It's easy to over-do it and dry it out. This method for pork tenderloin comes from the website pressurecookerrecipes.com (link below) and it's called the Zero Minute Method because you literally set your InstantPot cooking time to zero minutes. The time it takes to come up to pressure and then release that pressure is all the time you need to cook the tenderloin. Pay attention to the internal temperature of your tenderloin and you've got a nicely cooked moist piece of pork for dinner.

The second recipe is included in a recipe booklet that comes with the Wonder Oven, a multi-use countertop oven. It's a simple flatbread recipe that you can top whichever way you like. We tried it according to the recipe booklet, which adds za'tar spice into the dough and tops the flatbread with caramelized onion. It's easy to make and if you've made your caramelized onions earlier, takes very little time.

Episode Links~~~~
~ Pressure Cooker Zero-Minute Pork Tenderloin Recipe
~ Wonder Oven Flatbread Recipe
~ Pressure Cooker Recipes.com
~ Past Episode: BBQ Competitions and Rotisserie Prime Rib with Ryan Sanderson from Eat More BBQ Podcast
~ Rotisserie Prime Rib with Herb Paste Recipe

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

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In this Three Kitchens episode, we welcome Sarah Morgan, historian, researcher and recipe tester behind the Cooking with the First Ladies Instagram account. When she happened upon a cookbook of recipes attributed to First Ladies of the United States, Sarah began her journey of learning about the wives of American Presidents through their favourite recipes. It's learning about history through cooking, and we love that.

Sarah joins Erin and Heather to chat about this project, how it came about and some of the many recipes she has tried from the First Ladies Cookbook. Through her Instagram account, Sarah shares what she's learned about the women themselves and their role in not only the White House.

Community cookbooks began as a way for women to come together, share recipes and to support a common fundraising cause. In the United States, the first of these charity cookbooks was published and sold in 1864 to subsidize medical costs for Union soldiers injured in the Civil War. And it seems the First Ladies of the White House were not to be left out of this tradition (or perhaps someone compiling the book on their behalf).

Sarah recommended we try two classic American recipes from the First Ladies cookbook for this episode: Pat Nixon's Meatloaf and Mamie Eisenhower's Fudge. Pat's meatloaf has origins in war time, as she herself set the example and encouraged Americans to ration food and do with less. Meatloaf, of course, is a recipe developed to stretch ground meat a little farther. Mamie's fudge is what you would call cheater fudge because it is intended to be easy and quick to make at home and includes marshmallow, which is not in a traditional fudge recipe. It was apparently a favourite of President Eisenhower.

Sarah has begun a new focus on her Instagram account, testing the recipes from another group of fascinating American women in history, the Calutron Girls. These women worked on the Manhattan Project by operating the calutron machine at Oak Ridge Tennessee (1943-45). Again, she's sharing a snapshot of community life through a cookbook compiled by a unique group of interesting women.

Please show your support by following Sarah on Instagram @cookingwiththefirstladies - we guarantee you'll learn a lot about history and food! Scroll for all the links mentioned in this episode!

Episode Links
~~~~
~ Cooking with the First Ladies Instagram
~ National First Ladies Library
~ Cooking with the First Ladies Website
~ Meatloaf Recipe
~ Fudge Recipe
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

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This episode of Three Kitchens Podcast came about when Erin decided it was time to figure out how to cook with inside round, outside round and sirloin cuts of beef. These cuts are lean and tender, and there's a real possibility of overcooking these cuts.

A Philly cheesesteak sandwich is made from thinly sliced pieces of steak and melted cheese in a long hoagie roll. A popular regional fast food, it has its roots in the U.S. city of Philadelphia, Pennsylvania. It originated in the 1930s when a hot dog vendor created the cheesesteak sandwich and discovered it was a popular menu item. The cheese is usually provolone or American cheese. There is sometimes onions or bell peppers as well.

Erin decided to make us a salad to go along with our sandwiches. This one is chopped broccoli, tomatoes, feta cheese, and hazlenuts with a vinaigrette dressing. It's simple and delicious, a perfect salad to make ahead and have ready to enjoy with your cheesesteak.

Links for recipes and any episodes mentioned in this episode are listed below.

If you or someone you know would make the perfect podcast guest, send us an email at threekitchenspodcast@gmail.com!

Episode Links~~~~
~ Philly Cheesesteak Sandwich Recipe
~ Broccoli Tomato Salad Recipe
~ Chatsworth Farm
~ Interview with Charlotte Waysalik
~ Vietnamese Sub Episode
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

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This Three Kitchens Podcast episode is released the day before Valentine's Day. If you need a last-minute dessert idea, guaranteed to impress your Valentine, or anyone else for that matter, we've got a recipe for you. It's an easy no-bake chocolate tart that also happens to tick a bunch of other boxes - gluten-free, dairy-free, eggless, and vegan. If that's not enough to sway you, it's also just plain yummy.

Heather and Erin get a little sidetracked trying to determine the different definitions for tarts versus pies. It's all clear as mud, folks, but fun to talk about even if we didn't solve the mystery. Nevertheless, this tart is easy to make with only a few ingredients and no baking.

The crust for this tart is almond flour, cocoa and coconut oil. The tart filling is made with chocolate, coconut milk and raspberry preserves. Then you can decorate with beautiful fresh fruit on top. Easy peasy. Just a few hours in the fridge and it's set and ready to serve. Voila!

Episode Links
~~~~
~Chocolate Tart Recipe
~Beautiful Booze Episode
~ Old Fashioned Valentine cocktail recipe
~ Strawberry Love cocktail recipe
~ Pie vs Tart from Pastry Chef Online
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

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This week on Three Kitchens Podcast, we welcome our first guest of 2024, Deborah Johnson, author of On Rising: Recipes and Rituals for Joyful Mornings.

Deborah realized a life-long dream when she published this gorgeous book full of breakfast and brunch recipes, and guidance for creating a happier more fulfilling life. She includes personal stories from moments in her life that motivated her to take more time for herself and leaves space for readers to make notes as they find joy in their own mornings in the kitchen. In this episode we talk about the process of developing the book, from writing personal stories to choosing favourite recipes. And of course, we make yummy brunch food!

For this episode Erin and Heather made four recipes from Deborah's book: biscuits, chorizo sausage, panna cotta and roasted berry jam. These are all simple, adaptable recipes that any home cook can achieve and raise the bar on their brunch menu. Be sure to support Deborah and check out On Rising!

Episode Links~~~~
~ On Rising: Recipes and Rituals for Joyful Mornings
~ Panna Cotta with Roasted Berry Jam
~ Rita's Authentic Mexican Chorizo
~ Deborah's Best Biscuits
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

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This is a home cooking podcast, hosted by a couple of friends trying out recipes in our own regular home kitchens. We're sharing our experiences with other home cooks and bakers just like us.

This week, Erin dives into a Norweigan cook book, North Wild Kitchen, to make sweet buns rolled with two types of sugar - juniper berry and rose. And man, did we LOVE these buns.

Juniper berries and wild roses both grow natively here in Alberta, Canada, and many other parts of the world as well. When dried, ground and mixed with sugar, both make a delightful flavouring for rolled sweet buns. Who knew? But even if they're not native plants where you live, you're looking for dried berries and roses, so there's a good chance you can buy locally or order online.

Erin takes us through her experience making this recipe and offers a few tips. For example, you may need to adjust the amount of flour as she did (turns out someone baking in Calgary, Canada needs to use more flour than the Norwegian baker who wrote the recipe). Living on a different continent with different flour available to us might've played a part in that. This is what makes trying new recipes simply a grand experiment (and so much fun)!

This is a two-day recipe, not a last-minute project. But the time you need to make the dough and let it proof on day one, before rolling, cutting and baking on day two is totally worth it. We loved these buns, especially the juniper flavour. It's just the right level of unexpected in a sweet bun and is sure to impress.

Episode Links~~~~
~ Sugar Buns Recipe
~ Tender Living Farm
~ Edelweiss Village
~ Turka Breakfast House
~ North Wild Kitchen
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

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This week on the podcast, Heather takes on a classic French recipe, Coq au Vin, chicken braised in wine.

This dish usually includes pearl onions, but Heather was unable to find them for this episode. Mushrooms and carrots joined bone-in, skin-on chicken thighs and legs and a whole bottle of burgundy wine. One trick is to marinate the chicken in advance in the wine. Essentially you're going to brown the chicken, then braise it in wine and chicken broth and then add in mushrooms (and those pearl onions if you've got them). One note: we found there was a lot of liquid and it wasn't necessary. Half a bottle of wine probably would've been enough for our ten pieces of chicken. So buy a wine you enjoy and just drink the other half.

We mention a few past episodes in this one, including way back when we reviewed the documentary film Julia at the Calgary International Film Festival about the life of Julia Child who brought coq au vin to an American audience. Julia Child's recipe was a bit more complicated than Heather was willing to attempt, so she followed a simpler version of this classic French recipe.

~~
Episode links:
Coq Au Vin recipe
Chicken deconstructing video
Arroz con pollo episode
CIFF episode
Julia Child's Coq au Vin recipe

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

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This week on Three Kitchens Podcast, Erin decides to celebrate Australia Day with an Australian recipe for Lamingtons, a sponge cake dipped in chocolate and rolled in coconut.

There's some fun debate about how this recipe was first developed. Was it when a dinner guest accidentally dropped a piece of cake in gravy, which inspired the idea to dip it in chocolate? Or was it Lord Lamington's personal French chef who came up with the idea on the fly to please last-minute guests? Who knows. However they were created, they are a delightful dessert (or tea cake, or snack for anytime).

Erin walks us through the challenges of baking with an original recipe published in The Queenslander Magazine in 1910. Erin actually ended up baking this twice because that old recipe just wasn't great. And the icing recipe was just plain weird. You'll have to listen in to hear what happened and what recipe she found to solve the problems. It seems not all sponge cakes are created equal...

In the end we absolutely loved these Lamingtons, and came up with all sorts of ideas for zhuzhing them up (think sprinkles, or nuts or jam!).

Thanks for listening! We appreciate you so much. If you enjoy it, send the episode to a friend. Or leave a review in your podcast app. It goes a long way to help us keep cooking!

Episode Links
~~~~
~ Lamington Recipe
~ Original 1911 Lamington Recipe
~ C.A.K.E is a Four-Letter Word (why we're tired of decorating birthday cakes)~ CAKE the Podcast
~ Who Invented the Lamington
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

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This week on Three Kitchens Podcast, we try an American comfort food classic, a tamale pie. Think of a tamale - a variety of fillings, wrapped in a cornbread and steamed in a corn husk. Deconstruct that by putting those fillings into a skillet, top with cornbread and bake in the oven.

So maybe it's not the real deal, but it is a great way to enjoy similar favours of a tamale with less work in the kitchen. Heather makes her tamale pie with leftover roast beef, which makes this even easier. You can use any leftovers you've got, or if you don't have any, grab a rotisserie chicken at the deli or brown some ground beef and you're good to go. We even think using leftover chili would be fantastic. Because who doesn't love cornbread with chili? And making it all in one skillet? Genius. And easy on the clean-up too.

What will you put in your tamale pie?

Episode Links~~~~
~ Tamale Pie Recipe
~ Get Creative with Corn : Fried Corn Polenta & A Corn Mochi Cake Episode
~ PART 2: Alberta Lamb with Whispering Cedars Ranch Episode
~ Shepard's Pie with Beer Braised Lamb
~ Skillet Cornbread Recipe
~ Roasted Red Pepper Dip Recipe
~ Julie's Crockpot Carnitas Recipe
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

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On this episode of Three Kitchens, Erin makes a Dutch pannenkoek (plural pannenkoeken ). It's a pancake that is much thinner than a traditional American pancake (but not quite as thin as a French crepe).

Pannenkoeken are made from a simple batter of eggs, milk, flour, and a bit of salt. They can be enjoyed plain, with syrup or a sprinkle of cinnamon sugar. Or, better yet, add any sweet or savoury toppings you love. The sky is the limit! But keep in mind, you want those toppings to be sliced relatively thin because they are added to the pancake batter during cooking, so they need to cook pretty fast.

Erin made our savoury pannenkoeken with bacon, leeks and grated potato. Be sure to take note of how she preps those potatoes to minimize the starch and ensure they cook quickly.

The sweet version she made was with apples and cinnamon. Simple and delicious! A sweet pannenkoek can be dusted with powdered sugar or topped with maple syrup.

The key to success with this type of pancake is flipping it in the pan, as they are traditionally made quite large (one fits a dinner plate). Give it a try and enjoy the trial and error, because no matter what, it's going to taste great!

Episode Links~~~~
~ Pannenkeoken Recipe
~ Salted Caramel Recipe
~ Coconut Whipped Cream Recipe
~ Pfannatastic Pannenkoek Haus Calgary
~Stefan's Gourmet Blog Pannenkoeken Recipe
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

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This week we're having fun with smoke in our kitchens with guests, Brandon Miller and Meredith McNamara, two of the co-founders of Spirits with Smoke. They share their passion for elevating cocktails and mocktails using smoking techniques and give us some fun ideas for smoking snacks as well.

Spirits with Smoke is a Calgary company offering smoking boards and saucers, cocktail kits, bitters, barware, garnishes and syrups on their website www.spiritswithsmoke.com. You might also spot them at a local market across Canada. They ship outside Canada as well, so be sure to check out the website. These are quality products, thoughtfully created, and curated, to help home bartenders like us add a little something extra to our cocktails. And it's really fun! It makes a great gift too!

We took Meredith and Brandon's suggestions for cocktails and gave them a try at home - a classic lime margarita and a negroni. For the margarita, we smoked the simple syrup and the salt to rim the glass. It added a subtle smoky aroma and flavour to a delicious classic drink. And that salt was our favourite! We'll be putting smoked salt on absolutely everything. For the negroni, we mixed the drink before smoking it. This is a spirit-forward drink and we found you really can add too much smoke. But playing with that ratio is the fun part! These are both great ways to get into smoking cocktails with drinks guaranteed to impress all your friends.

We also smoked a few snacks to enjoy with our drinks. With the margarita, we made a simple fresh salsa and added smoke to it. And with the negroni, we made a Chex Party Mix and smoked that too. Both are amazing - be sure to listen to the second half of the episode when we talk about our experience with the smoking saucer and all of these recipes. Next we plan to smoke the mini cheese balls Erin made for our recent party episode. What will you smoke first?

Check out all the links mentioned in this episode below. And please go support our friends at Spirits with Smoke. You'll be so glad you did.

Episode Links
~~~~~ Spirits with Smoke Website
~ Spirits with Smoke Instagram
~ Drink Masters on Netflix
~ Interview with Natalie from Drink Masters
~ Token Bitters Edmonton
~ Black Cloud Bitters Calgary
~ Margarita Recipe
~ Negroni Recipe
~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

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This Three Kitchens Podcast episode is dedicated to learning a little bit about portobello mushrooms and how to cook them. Heather has found a method she likes and guarantees it's easy and nearly fool-proof. So if you're also kind of new to cooking these mushrooms, keep reading (and listening!).

First we do a little surface research on portobellos and learned that white button mushrooms, creminis and portobello are all the same thing, just harvested at different times. Given that information, we think this same cooking technique would work for any of them (you may want to adjust cooking time for smaller mushrooms).

To make these portobello steaks, the mushrooms are placed in a dutch oven with oil, garlic and chili and baked in the oven for 1 hour. Then you turn them over and pop them back in for an additional 20 minutes. That's it! You almost can't overcook them it's so easy.

Now for the white bean purée. Using a white bean of your choice, blend with lemon juice and salt, then heat on the stove top. Serve your portobello steaks on top and drizzle with the "sauce" from the mushroom pot.

We have thoughts and tips on both, but overall this was a fun experiment with portobellos and we like the baking method.

Hey, could you be a guest? We're searching for a podcast guest who can teach us more about mushrooms. If that's you, please email us - threekitchenspodcast@gmail.com

Episode Linke~~~~
~ Portabello Mushroom Steak Recipe with White Bean Purée
~ Baking Sourdough Bread with Guest, Larry Harris
~ Fantastic Fungi Netflix Show
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

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On this episode we get into the holiday spirit with our guest, Lisa Baril - a house party hostess who has really fine-tuned the art of throwing a party!

Lisa shares all her secrets for planning, grocery shopping, food prep, set up and decor.

Just a few of Lisa's tips:

1. Decide who you're inviting - Lisa is big on curating, and that includes her party guests. What will they have to talk about? Are they the type of friends who will debate politics with Dad, or is it a group of families with kids about the same age?

2. Shop ahead - up to two weeks in advance for frozen and pantry items. And watch for deals!

3. Prep as much as possible the day before to make the day of the party as stress-free as you can.

4. Pay attention to decor - setting a magical scene really enhances a holiday party. Think sparkles and lights.

5. Keep recipes simple - big on flavour but not requiring too much work to prepare, and easy to serve and eat.

6. A punch is a great drink option for all ages - keep alcohol separate for those who want to add it to their glasses.

We made three of Lisa's top menu items, meatballs, individual cheeseballs, and chocolate bark. Find links to those recipes below.

There's so much more in this episode! Enjoy!

Episode Links
~~~~
~ Lisa's Instagram
~ Mini-Cheese Ball Recipe
~ Party Meatballs
~ Chocolate Bark
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

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This week on the podcast, Erin works on cleaning up some old castiron from the fleamarket, and then uses them to bake up something yummy.

Cast iron pans can last a really long time, even handed down through generations, but they require a little regular maintenance. If you happen to find cast iron that looks rough and rusted, don't worry. You will need to use some elbow grease, but you can bring them back to life. That's what Erin did with these small cast iron pans. She tells us her method for cleaning them up in this episode.

Now, on to baking! Erin wanted to bake brownies in these cast iron pans, so equipped with a favourite basic brownie recipe, she modified it three ways to end up with four flavours:

basic brownies
peanut butter brownies
salted caramel brownies
brownies with nuts

To go in (and on) the salted caramel brownies, she made a caramel that can be made with heavy cream or with coconut cream for those folks with dairy sensitivities (like her co-host!). It is delicious and we enjoyed it on all the brownies!

Find the link to the brownie recipe below that you can add to and make your own. If you don't have a cast iron skillet, use a baking pan.

Episode Links~~~~
~ Skillet Brownie Recipe
~ Salted Caramel Recipe
~ Oatman, Arizona
~ Coconut Whipped Cream
~ Persimmon Puddin' Episode
~ Nice Cream Episode

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

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This week on Three Kitchens Podcast we're happy to welcome our guest, Gloria Molist, the founder of Olivo Amigo. We're talking all things olive oil and how to introduce a little bit of the Mediterranean into our cooking.

What's the difference between olive oil and extra virgin olive oil? What does cold-pressed mean? Can you cook with olive oil, or is it only to be enjoyed cold? Gloria helps us answer all these questions and more! And she has loads of tips for buying olive oil at the store, from the type of storage container we should look for to what the product labels really mean. She's passionate about preparing simple meals, with the best possible fresh ingredients to really bring out the flavour in our food.

About Olivo Amigo... When Gloria moved to the U.S. she couldn't find the same high quality olive oil she was used to in her native Spain, so she decided to fill the gap in the market by founding her own olive oil company, Olivo Amigo. The online retailer (shipping within the U.S.) provides olive oils, artisan vinegars, and spices that can help any of us bring a little Mediterranean flavour to our meals at home. There's also a collection of beautiful ceramics and accessories.

Big thanks to Gloria for joining us and sharing her passion for the Mediterranean lifestyle and olive oil especially! If you're in the U.S., please check out Olivo Amigo and consider supporting this female-founded business creating quality olive oil from family-owned farms.

Episode Links~~~~
~ Olivo Amigo Website
~ Pan con Tomate
~ Beef Wellington Episode
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

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This episode is all about a good sandwich, piled high with flavourful marinated and grilled pork, fresh veggies, a quick pickle and peppers. It's a bánh mì - a Vietnamese sub sandwich. Cilantro is optional, if you're a Princess like Erin.

A Bánh Mì Sandwich is a fusion of Vietnamese and French cuisine that apparently originated in Saigon in the 1950s. Our bánh mì sandwich layers grilled pork tenderloin, crunchy pickled carrot and radish, fresh cucumbers slices, jalapeño peppers - plus lots of fresh cilantro if you're Heather - and not a speck of the nasty stuff if you're Erin. And don't forget siracha mayo and maggi sauce. All this is piled on a lightly toasted baguette.

We discuss our issue with the way ginger is often listed as an ingredient in recipes (wtf is a "thumb" of ginger, anyway?), what sort of bread works best for this sandwich (this French baguette was too hard and we agree you need a softer roll), and how to make maggi sauce (it's like a super simple Asian-style Worcestershire sauce).

Find links ro all the recipes discussed in this episode below.

Episode Links~~~~
~ Banh Mi Recipe
~ Pickled Onions Recipe
~ Shrub (Drinking Vinegar) Recipe
~ Three Kitchens Recipe Box Blog
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

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We're excited to welcome Chris De La Rosa to the podcast! Chris is the home cook behind the popular blog and YouTube channel, Caribbean Pot. He is on a mission to share the culture and food of the Caribbean with the world. We're happy to have him share with us some of the history of the cuisine of the Caribbean islands, and how he learned to cook by watching his parents and aunties in the kitchen.

When he moved to Canada and started his own family, there weren't Caribbean cook books to follow when teaching his children to cook. So he decided to start a blog to document these recipes, and Caribbeanpot.com took off! It has became a popular source of recipes and tutorials with thousands of home cooks all over the world.

Chris has tips for expanding our repertoire to include the delicious food of the Caribbean. We made Chris' recipe for Trinidad and Tobago chicken pelau. In this one-pot rice dish, the chicken is browned in sugar for a caramel-like colour and extra flavour hit. Our chicken was a little pale - Chris would say it needs a tan! But that's ok. We will have lots of time to perfect our technique because we'll definitely be making this dish again and again! Erin has also made the Incredible Rib Pelau (link below), which is very different from the chicken, and it was a hit with her family.

Be sure to make the Caribbean Green Seasoning to use in the pelau and other dishes, too. There's a great small batch recipe linked below.

Follow along with Chris on Caribbeanpot.com and get cooking all that delicious Caribbean food!

Episode Links~~~~
~ Caribbean Green Seasoning Recipe
~ Chicken Pelau Recipe
~ Incredible Rib Pelau Recipe
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

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It's that spooky season around here and Erin is cooking up some beans to ward off evil. That's according to some world folklore, anyway, so we're going with it.

She made two recipes for this episode - Black-eyed Peas with Bacon and Pork, and Japanese Pancakes with Sweet Red Bean Filling (Dorayaki).

The savoury black-eyed peas dish is just fantastic. There's lots of garlic (also keeping that evil at bay) and bacon fat to compliment the tender juicy melt-in-your-mouth pork. It takes a little planning ahead to soak the black-eyed peas overnight, but then it's an easy dish and comes together quite quickly. Erin served this to her family with grilled cheese sandwiches and it was a hit at dinner time! It's also a warm hearty breakfast, according to Heather.

The Dorayaki was new to us and we really enjoyed these little pancake sandwiches. We were split on our reviews of the black bean paste (Heather is a fan, Erin wasn't sure), but we can agree this is a fun little treat for breakfast, or any time. And who doesn't like a pancake?

Erin has tips and suggestions for both of these recipes, so enjoy the show! And happy Halloween!

Episode Links~~~~
~ Black-Eyed Peas Recipe
~ Japanese Pancakes with Red Bean Filling
~ The Deane House Calgary
~ Yamgate: The Purple Truth (Baking with Ube Halaya)

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

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Erin is cooking with corn on Three Kitchens Podcast this week! She grew a pretty decent little crop of corn in her backyard garden and wanted to explore different ways to cook with it. If you love corn flavour like we do, you'll love these recipes.

First up, we've got fried corn polenta. Polenta is a northern Italian dish made of yellow cornmeal. It's soft and creamy when it's freshly cooked, with a texture similar to porridge. When it cools, it becomes firm enough to be easily sliced with a knife. When you've sliced up these beautiful little polenta cakes, you can fry them so they're crispy on the outside and soft on the inside. But don't stop there! Do like Erin says and mix up a quick red pepper relish to serve with your fried polenta. You won't be sorry. In fact, you'll want to eat this delicious condiment on everything.

Second, she made us a mochi cake. Mochi is a Japanese dessert made of sweet glutinous rice flour. Mochi can be flavoured and coloured in a million different ways. Obviously, Erin made corn mochi. It was sweet and chewy and we couldn't stop eating it. This is absolutely corn flavour at it's best and freshest. If you love corn, you'll love this.

The fun doesn't end here! Chatting about these corn recipes brought to mind all sorts of other things we've made for past episodes - check out the links below!

Episode Links~~~~
~ Fried Corn Polenta Recipe
~ Red Pepper Relish Recipe
~ Corn Mochi Cake Recipe
~ Chinese New Year Cake Episode
~ Three Kitchens featured on a Mess Hall Podcast
~ Handmade Mayonnaise Episode
~ Macarons Episode
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

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It's pumpkin season around here and we're looking for yummy recipes featuring this delicious squash. Enter the Italian rice dish, risotto. On this episode of Three Kitchens Podcast, Heather walks us through the whole process, from fresh garden pumpkin to delicious pumpkin risotto with bacon and parmesan cheese.

Begin by roasting your pumpkin, and then purée it and store it in the freezer. Now you're ready for all your favourite pumpkin recipes. But never fear! You can make this pumpkin risotto with canned pumpkin as well (just be sure to buy plain pumpkin purée, not pumpkin pie filling).

The method for making risotto really comes down to taking your time. That's it. It's actually very simple. The tricky part is timing it with the rest of your meal, but we have suggestions for that too - see the Zhuzh it Up! section of the risotto recipe on our website (link below). Oh, and don't forget the wine. It's essential, in our opinion.

We hope you enjoy this episode and give this recipe a try. It's so easy and so good!

Episode Links~~~~
~ Pumpkin Risotto Recipe
~ Tawâw Cookbook by Shane Chartrand
~ Season 2 Episode 1 : Five Amazing Fall Recipes from Tawâw: Progressive Indigenous Cuisine
~Sweet Potato Gnocchi with Miso-Bacon Sauce Recipe
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

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In this week's episode we are talking about warm, fall foods. It's peak fall where we are right now; the weather is cool and fresh and it's a great time to be outside enjoying the beautiful days. We are embracing the cooler temperatures with a warm, comforting dip, called musabacha, along with a skillet bread that can be cooked on the stovetop or (our favourite) over a hot fire.

Musabacha is a variation on hummus. It is a blended tahini sauce that is mixed with whole, cooked chickpeas and topped with spices and fresh flavours. It is popular throughout the Mediterranean and can be finished with various ingredients to customize it to your liking. Erin topped hers with lemon juice, zaatar spice, fresh tomatoes and parsley. Most importantly, it's served warm. Honestly, we think you could put almost anything you like with hummus on top and this would be a winner.

While you could easily serve the musabacha with your favourite cracker, we can't say enough good things about the skillet bread that was made alongside this. The dough itself was simple to make, it only had to rise for an hour before it was pressed into a hot skillet, and cooked up in 10 minutes. We made this over a hot fire while the musabacha was kept warm off to the side. It was crispy on the surface while remaining soft and chewy on the inside which made it the perfect companion for dipping into the thick and chunky musabacha.

It was a treat to do some over the fire cooking together, but even if you don't have time to stoke up a fire, this bread cooks up great in a cast iron pan on the stovetop. If you're gathering around a fire with friends and family this fall season, warm everyone's heart through their stomach with this delicious dip and home made bread.

Episode Links~~~~
~ Musabacha Recipe
~ Skillet Bread Recipe
~ Eggplant Pide Recipe
~ Fried Egg Sandwich Recipe
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

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In this Three Kitchens episode, we're recognizing Oktoberfest with a traditional Bavarian dish - jägerspätzle!

Oktoberfest is the world's largest folk festival featuring a beer gardens and a travelling carnival. It is held annually in Munich, Bavaria, running from mid- or late-September to around the first Sunday in October. Beer and a party? Sign us up!

Spätzle are small dumplings made from flour, eggs and milk. And calling it Jägerspätzle means it is served with a delicious rich mushroom gravy.

This was Heather's first time making spätzle and she found there's a trick to it, if you don't happen to have a handy modern spätzle maker. While the traditional method seems tricky at first, she assures us we'll all get the hang of it. It takes some time at the stove, but the good thing is you can make these little dumplings in advance and reheat before serving.

The mushroom gravy is super simply to make and we think added a whole lot of flavour to the blank canvas that is spätzle.

Episode Links
~ Jägerspätzle Recipe
~ Oktober Fest

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

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Fall is typically a time to celebrate the harvest, and what better way to showcase the wonderful veggies you've worked so hard to grow but in a soup? Don't worry, you don't need to be a gardener to be inspired by the soup recipes we've got for you in this episode!

In our last episode, we talked with Highfield Regenerative Farm to learn all about how principles of regenerative agriculture are being put to good use at this urban farm in Calgary's industrial area. They're growing vegetables for local agencies to help make fresh produce accessible to those in need. And it's a wonderful place of collaboration and education. If you haven't listened yet, go back to last week and have a listen.

On Oct 1, 2023, we attended the Soupalicious event at the farm. In this quick episode, we're sharing two soup recipes from past Soupalicious events (check out the links below which take you to more recipes and info on the event across Canada), and chatting about all the great soups we tasted at Highfield yesterday.

Was that only yesterday? Whew! That was a quick turn-around. Enjoy!

Episode Links
~~~~
~ Highfield Regenerative Farm
~ Soupalicious Website
~ Red Velvet Soup Recipe
~ Carrot, Apple & Ginger Soup Recipe
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

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On this episode of Three Kitchens Podcast, we're talking with Heather Ramshaw, the Operations Manager at Highfield Regenerative Farm in Calgary, Alberta.

The stewards of Highfield Farm largely focus on the revitalization of the land through regenerative farming practices and soil building, all for the goal of growing nutrient dense food and creating a safe and vibrant community space.

Heather tells us all about regenerative agriculture and how this urban farming project in the city's industrial area provides a space for gathering and learning, and produces food for the community through the Alex Community Food Centre and the Calgary Food Bank.

This episode it out just in time for a fundraising event on Oct 1, 2023. Head down to Highfield Regenerative Farm for Soupalicious! This harvest event, soup-sampling fundraiser supports the development of the community urban farm hub. Proceeds from Soupalicious support the sustainability of the farm project and the expansion of their programs. And who doesn't love soup?? We'll be posting soup recipes for you on the socials this week.

Join us here on Three Kitchens for a bonus episode following Soupalicious where we will tell you about all the soups we taste and the fun happenings at the event.

Episode Links~ Highfield Regenerative Farm
~ Soupalicious Event
~ Calgary Food Action Plan
~ Compost Council of Canada
~ Alex Community Food Centre
~ ABC Bees
~ Hands on Growing
~ Common Digs

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

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We're getting into season 4 of Three Kitchens Podcast with a real winning recipe! This one blew us away with its interesting flavours and easy method. This dish could really wow your dinner guests and they'll never know how easy it was to make. Sit back and listen as we tell you how to make Pickled Peaches with Grilled Chicken Thighs.

We feel a little mad that we'd never even heard of pickled peaches, much less enjoyed this tasty treat before now. You simply prepare a brine to soak your peeled and pitted peaches overnight. The next day, you can enjoy those peaches - in this case, alongside grilled chicken thighs and a simple salad. Use that peach brine as salad dressing. And here's a little tip from us to you: you've essentially made a shrub (or drinking vinegar), so you'll want to mix that up with sparkling water and add a spirit to make it a cocktail.

The chicken thighs are marinated overnight in water, salt and syrup of your choice (sorghum, honey, molasses, or maple). Then they sit in a marinade of oil, vinegar and fresh herbs and garlic before being grilled on the BBQ.

As an added bonus, Heather made a cake with the peaches from the Eat Alberta First cookbook and it was the perfect ending to this amazing meal.

Episode Links~~~~
~ Pickled Peaches and Grilled Chicken Thighs Recipe
~ Blackberry Lemon Shrub Recipe
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

Want to be a guest? We want to hear from you!

Join us on our socials!
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To kick off a brand new season of Three Kitchens Podcast, we're getting into an issue that can be a very real struggle for anyone cooking for kids: picky eaters!

Whether or not we parent them, we've all met kids who won't eat their veggies, or only want to snack, or are fearful of trying new foods. Our guest, Jennifer House, is a Registered Dietician and Nutritionist specializing in helping parents manage picky eaters. If you're a parent, grandparent, aunt, uncle or caregiver feeding kids, this one is for you!

Jen takes us through some of the root causes of picky eating, such as physical or motor skill issues, health concerns like iron deficiency, or (most commonly) behavioural and sensory issues. Throughout our chat, and by answering listener questions, she offers tips and advice like:

• establish realistic roles, responsibilities and routines within the family when it comes to food (and yes, kids have responsibilities, too);
• while it's difficult, parents need to trust their kids to know their own appetite and make some of these decisions for themselves (it is a power struggle, after all);
• don't make the dining experience all about the food - put it in front of them and talk about other things;
• dinner doesn't need to be the most important meal, if kids can get nutrients throughout the day (also, a multivitamin can help give peace of mind);
• and much more!

A big thank you to Jen for joining us and sharing her wisdom and compassion for parents struggling with this aspect of parenting.

We know this can be a frustration for many parents, so don't be afraid to reach out if you need support. Jen can be found online and on Instagram with helpful webinars, online training, and other resources. All the links are below.

Episode Links~~~~
~ First Step Nutrition Website
~ @firststepnut Instagram
~ Ellyn Satter : The Division of Responsibility in Feeding

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.
Want to be a guest? We want to hear from you!

Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcast

Drop us a comment or give us a like - we'd love to hear from you!

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Being the time of year when parents are getting ready to send kiddos back to class, we thought it was a great time to re-release our bento episode full of fantastic back to school lunch ideas. A bento is simply a boxed lunch, so even those of you packing your own lunch to take to work or higher education will get some new ideas with this one.

We've got recipes for snacks, main meals and sweet treats, many of which you can (and should) make ahead in batches and freeze to pull out for lunches later on. Please see below for links to all the recipes, and get cracking on your bento lunch prep!

There will be no new episode next week (first week of September 2023), but we'll be back with season 4 in two week's time!

Episode Links~~~~
~ No-Knead Overnight Bread Recipe
~ Fuel to Go Muffin Recipe
~ Chocolate Zucchini Muffin Recipe
~ Pumpkin Baked Doughnut Recipe
~ Rice Krispie Squares Recipe
~ Chicken Meatballs Recipe
~ Puff Pastry Sausage Rolls Recipe
~ Gyoza Dumplings Recipe
~ 2hr Buns Recipe
~ Empanada Recipe
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.
Want to be a guest? We want to hear from you!

Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcast

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This week Heather tells us about decorating a birthday cake for her son, and we agree we are totally over decorating cakes. This episode is a little different than our usual content, but we hope you get a laugh out of it as we did. Then go support your local cake decorators - it really is an art!

Here are our lessons for this episode:

1. We think it's probably time to leave it to the professionals because this sh*t is not easy.

2. We talk about a lot of different cakes and know very little about any of them. Heather's cake this week is red velvet. Turns out, if you're a little short on red dye but think it should be fine, your cake might not actually be all that red. You really might need the full two tablespoons of red food colouring gel. Yikes.

3. Layer cakes are nearly impossible to get nice and flat. You have to fill the gaps with extra icing and, well, it can be a lot. A lot of icing, and a lot of time spent crack filling.

4. It helps to have a sense of humour and the ability to laugh at yourself, something Heather has mastered (see the video on social media).

Happy cake decorating if you brave it, or shopping if you choose to take tip #1 to heart.

Episode Links~~~~
~ Red Velvet Cake recipe
~ Hamburger Cake recipe
~ Buttercream Icing recipe
~ Rolled Fondant Icing recipe
~ Persian Love Cake recipe
~ German's Chocolate Cake recipe
~ The Cake Bible (Rose Levy Beranbaum)
~ Sugar Cookie recipe
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.
Want to be a guest? We want to hear from you!

Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcast

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In this episode of Three Kitchens Podcast, we try a classic Italian dish of braised beef called Osso Buco. We almost cannot overstate how much we loved this, and we hope you'll be inspired to make Osso Buco, because we are sure you'll love it too.

Heather's Osso Buco is a delicious combination of beef shanks with vegetables, braised in white wine and broth. To make things super easy (and great for any day you don't want to turn on the oven), it simmers all day in the crock pot (slow cooker). If, like Erin, you don't own a crock pot, be sure to check the recipe for an alternate oven method (recipe link below).

The method is simple, the ingredients are all things you can easily find, and the result is beyond satisfying. We came across a poem - a love note to Osso Buco - and the poet, Billy Collins, basically thinks this dish is The Sh*t. We think he might be right. What do you think?

Episode Links~~~~
~ Osso Buco Recipe
~ Chatsworth Farm
~ Osso Buco Poem by Billy Collins
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.
Want to be a guest? We want to hear from you!

Or join us on our socials!
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From the Three Kitchens Podcast vault, with a new introduction!

There are definitely recipes we try for the podcast that we just cannot wait to make again. Babka was one of those. This is an update of the original babka episode with a new introduction and a brand new babka filling recipe!

A babka is a sweet braided bread which originated in the Jewish communities of Poland and Ukraine. Fillings can vary from sweet cinnamon or chocolate, to savoury fillings like sun dried tomato and herbs. For this episode update, Heather creates a filling of pistachios with a rose water syrup, which was inspired by baklava.

Following the new introduction, keep listening to the original episode discussing the babka dough recipe and cinnamon and chocolate fillings. Babka is just so delicious and its beautiful twists and braids create delicate swirls, guaranteed to impress.

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.
Want to be a guest? We want to hear from you!

Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcast

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The question on Three Kitchens Podcast this week: How do you cook with dill?
More specifically, what do you cook with dill when it goes a little nuts in your garden?

After some recipe searching Erin came up with three recipes featuring the herb, and we enjoyed a dill-filled meal!

Dill is an annual herb in the celery family. While it is native to Mediterranean countries and southeastern Europe, we also grow it in gardens here in North America. It is commonly used here in making pickles. But Erin wanted other options for enjoying this herb.

She made a roast chicken flavoured with dill, which wasn't super dill-forward, but is a solid and recommendable roast chicken recipe. We really enjoyed it.

Erin also used dill to flavour braised potatoes, which is a method for making potatoes that we hadn't tried before. We are now big fans! We've both since made it again, and will continue to braise our spuds!

Thirdly, she came across an interesting salad called Marouli. We love this! Shredded lettuce, spring onion, feta cheese, a vinaigrette with garlic and lemon, and of course, dill! The dill really is the star of this recipe and it's so fantastic. We highly recommend this one.

Thanks for joining us for this adventure in cooking with dill!

Episode Links~~~~
~ Lemon & Dill Roasted Chicken Recipe
~ Dill Braised Potatoes Recipe
~ Greek Marouli Salad Recipe
~ Salted Lemons Recipe
~ Salted Lemons Episode
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.
Want to be a guest? We want to hear from you!

Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcast

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This week on Three Kitchens Podcast, Erin brings us flavours of Mexico with Café de Olla and Churros!

Café de Olla is a Mexican coffee that is sweet and full of spiced flavour. We learned that it originated in Mexico around the turn of the last century and was served during the Mexican Revolution.

It's flavours and history last to this day and it's a delicious, sweet treat that varies from household to household. Heather shares with us her story of drinking this hot drink after a day of playing in the water and how she was never quite able to re-create the experience at home. Erin's found the recipe and now Heather can't wait to try it out.

What pairs perfectly with a cup of coffee? A crispy, sugar-coated churro of course! If you've followed us for a little while, you'll know how much we really dislike deep frying food at home. Erin found a recipe for a baked churro which is similar to that of a choux pastry - but will it deliver the same crispy, chewy texture that she's looking for? We are happy to report back: yes! It even tasted deep fried and held up to being dipped into your cup of coffee.

These two recipes are quick and easy to make with ingredients easily found at your local grocery store. Tune in for a treat!

Episode links:

~Café de Olla Recipe
~Baked Churros Recipe

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.
Want to be a guest? We want to hear from you!

Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcast

Drop us a comment or give us a like - we'd love to hear from you!

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This is a previously published episode, with a brand new introduction!

This week on the podcast, we're talking about garlic scapes. Garlic scapes are the thin green stalks that grow from the garlic bulb. They are long, curvy, and usually have a bulge on the end - that is actually a bud, and if the scape was left on the plant, the bud would flower. Garlic scapes are harvested in order to allow the garlic plant to channel all of its energy into the bulb. So if you're cutting the scapes off, you may as well make use of them!

We love the milder garlic flavour of scapes, especially in a pesto. You can also pickle them and add them to a salad, sandwich or - our preference - pop them in a spicy Caesar cocktail. We've also dehydrated them and combined them with course salt to season many dishes. And of course, used them fresh in a variety of recipes as you would a spring onion, or chives.

Enjoy this look back at garlic scapes!

Episode Links~~~~
~ Garlic Scape Pesto Recipe
~ Pickled Garlic Scape Recipe
~ Salted Lemons Episode
~ Salted Lemons Recipe
~ Pesto Eggs & Dalgona Coffee Episode
~ Pesto Eggs Recipe
~ Caesar Drink Recipe
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.
Want to be a guest? We want to hear from you!

Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcast

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Erin is a little obsessed with perfecting the art of making pizza dough. As obsessions go, this is a pretty good one, wouldn't you agree? And it means you, dear listener, get to benefit from Erin's hard work and trial and error when making your own home made pizza.

This is called a progress report because it's actually our second pizza episode (scroll down for a link to a pizza episode from season 1). While that episode featured a thin crust pizza, this time we've got a thicker crust using a different recipe. She's got tips and advise for all of us home cooks who just want to make a darn good pizza at home.

She also gets creative with toppings (beef brisket, horse radish, boursin cheese, pickles...). You'll just have to listen to hear how it all came together.

With any luck, there will be future status updates as Erin continues to play with pizza dough.

Episode Links~~~~
~ Netflix's Chef's Table: Pizza
~ 3-Pizza Dough Recipe
~ Stay Calm & Pizza On (Season 1)
~ You Gotta Focaccia
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.
Want to be a guest? We want to hear from you!

Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcast

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This episode is releasing on July 4, and we thought what better topic for today than a discussion around food traditions of the American Independence Day holiday celebrated annually on this date. And what better guest to share with us her perspective on July 4th foods than friend of the podcast, Chef Kiki Coll.

Kiki loves all things American Vintage (a time period between the 1920s to the 1970s), including food and cooking. Kiki is a personal chef, caterer, author of a number of recipe booklets and the woman behind a very popular Facebook community called Vintage Recipes. Her passion is for bringing people together through the shared feelings of nostalgia for the food they were brought up on and the recipes that have been handed down through generations.

Kiki shares her perspective on July 4th, as well as a few chosen recipes she will be serving for the holiday. We made Grandma Ward's Potato Salad, and 1970s Picnic Burgers. Both are perfect recipes for a backyard get together or picnic in the park. Scroll down for links to those recipes!

Episode Links

~Chef Kiki's Vintage Recipes Facebook page
~Grandma Ward's Potato Salad recipe
~1970s Picnic Burgers recipe

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.
Want to be a guest? We want to hear from you!

Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcast

Drop us a comment or give us a like - we'd love to hear from you!

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This week on Three Kitchens Podcast we get to ask all our questions about tea, and it turns out there are a lot of things we did not know.

Our guest for this episode is Sarah, The Tea Girl. Sarah creates her own tea blends and infusions, which she sells in her online shop (shipping in Canada only). Sarah is a tea sommelier who has a vast knowledge of the different types of tea, its history, how it's produced, caffeine content and just a whole lot of other interesting information about tea. Do you know know the difference between teas and infusions? Well, you're about to!

Sarah also shares with us how we could try making our own spice blend for the drink we commonly refer to as chai, which is actually a black tea blended with spices like cinnamon, pepper, cardamom and anise.

We then asked ourselves, what snack do we want to eat with our tea? We decided to jump on the current fancy toast trend, and whipped up four variations - two savoury and two sweet. We're here to inspire your own fancy toast cravings.

Big thanks to Sarah for teaching us all about tea! Listeners, please go follow her (links below) and order from her online shop if you can.

Episode Links~~~~
~ The Tea Girl Website
~ Tea & Herbal Association of Canada
~ Fancy Toast Recipes
~ Lina's Italian Market
~ Springbank Cheese Co.
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.
Want to be a guest? We want to hear from you!

Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcast

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This week on the podcast, we're cooking with fiddleheads. These are the furled fronds of a young fern plant, harvested for use as a vegetable. You may have seen them in the spring, growing in the wild, or packaged in your grocery store. We'd never tried them so this whole episode is an experiment and we learned quite a lot about fiddleheads.

First of all, whether you forage or buy your fiddleheads, they're not safe to eat raw. You'll need to wash and then boil or blanche the fiddleheads to remove toxins. Then they're safe to eat and are wonderful in salads or simply sautéed. We decided the flavour is something like a mild asparagus, but with better texture (nothing stringy here!).

Heather took it a step further with inspiration from a favourite cook book (Bisous & Brioche by Rebecca Wellman and Laura Bradbury) to make a fiddlehead and leak cheese tart. It's a par baked pie crust (puff pastry would also be fantastic, and easy), with sautéed leaks and fiddleheads. Egg holds it together and then a pile of shredded emmental and shredded Gruyère cheese finishes it off. The fiddleheads hold their shape, look beautiful and just taste so fresh on this tart.

After recording, Erin made a fiddlehead quiche that got rave reviews with her family. Fiddleheads would also be fantastic on flatbread or baked into focaccia. If they're new to you, give them a try next time they're in season where you live!

Episode Links~~~~
~ Fiddlehead Pie Tart Recipe
~ Fiddlehead Quiche Recipe
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.
Want to be a guest? We want to hear from you!

Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcast

Drop us a comment or give us a like - we'd love to hear from you!

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This week, Erin and Heather welcome Jessica Formicola to the podcast. Jessica discovered a passion for helping people around her learn to be better home cooks when her friends kept asking for her recipes after dinner parties at her house. Fast forward a few years and Jessica is the owner of the food blog at SavouryExperiments.com and author of a new cook book, Beef it Up! Along the way, Jessica developed an approach to home cooking she calls the 5S philosophy:
Salt - knowing which salt to use in your dish and how to balance it is key
Seasoning - learn how to be a whiz with the spice cabinet
Swaps (or substitutions) - being able to pivot and make substitutions will help you gain confidence in the kitchen
Sauces - use easy sauces to elevate your plate
Senses - sight, smell, sound, feel and taste are important elements to the success of any good cook

Join us as we chat with Jessica about her philosophy, how she made a career switch from psychotherapy to food media, and as she shares her new cook book called Beef it Up!, full of recipes that feature - you guessed it - beef!

In this episode, we also get to chatting about our own experience with these five S words, so stay tuned after the interview to get some ideas and tips from your hosts. We refer to quite a few past episodes you might have missed or will enjoy revisiting - links below!

Happy cooking!

Episode Links~~~~
~ Salt Preserved Lemons Recipe
~ Coconut Whip Cream Recipe
~ Oatmeal Breaded Chicken Fingers Recipe
~ Amba Sauce Recipe
~ Bacon Jam Recipe
~ Chimmichurri Recipe
~ Salsa Verde Recipe
~ Alabama White Sauce
~ Nuoc Cham Recipe
~ Bánh Xèo (Vietnamese Crêpe) Recipe
~ Herb Paste for Meat Recipe
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.
Want to be a guest? We want to hear from you!

Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcast

Drop us a comment or give us a like - we'd love to hear from you!

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Chinese Spring Rolls and Vietnamese Spring Rolls -- what are the key differences? Erin really earns her pay this week by making both styles of spring roll for us, with no small amount of effort and frustration. The rolls themselves can be difficult to master so that they hold together, and the frying can be messy and stressful. But never fear - Erin survived to tell the tale and has some suggestions for baking instead of frying. And man, they are all delicious!

Chinese spring rolls are made with a filling of marinated pork, mushroom, carrot, bamboo shoots and other ingredients. They're wrapped in a spring roll wrapper and deep friend or baked.

Vietnamese spring rolls have a rice paper wrapper and a filling of ground pork, mung bean noodle, carrot, mushrooms and other ingredients. They're deep fried for a crispy-chewy bite we love.

We loved both of these spring rolls. It's really difficult to choose a favourite. They're quite different, from the approach with the filling, to the texture of the different wrappers.

Now, just because we happen to find deep frying a pain in the you-know-what, don't let that stop you from trying these spring rolls! Erin does recommend frying outdoors if you can, though, to keep the mess out of your kitchen. Or go with the baked Chinese rolls - find all the recipes below.

Episode Links~~~~
~ Chinese Spring Roll Recipe (Baked)
~ Vietnamese Spring Rolls Recipe (Fried)
~ How to Roll a Spring Roll
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.
Want to be a guest? We want to hear from you!

Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcast

Drop us a comment or give us a like - we'd love to hear from you!

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This week, Erin and Heather welcome Karen Pottruff to the podcast to share her experience with and tips for what snacks and meals to pack for your next hike or back country camping adventure.

Karen is an avid outdoors person who has completed numerous remote and long distance treks, like British Columbia's Sunshine Coast Trail, the Great Divide Trail in Alberta Canada and Spain's el Camino (although Karen calls this last one luxury hiking). She's also an Ironman-level triathlete who likes to combine this hobby with a love for travel by competing in races all over the world. Karen has lots of insight to share based on her own trial and error with preparing for multiple days in the back country.

Karen shares with us a few energy bar recipes as well, made with high-protein ingredients like nuts, quinoa, and chia. Heather and Erin have tested them and given their reviews. Find links below to those recipes.

Episode Links
~~~~
~ Quinoa & Date 'Eatmore' bar recipe
~ Chocolate & Chia Energy bar recipe
~ Beet Bar Recipe
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.
Want to be a guest? We want to hear from you!

Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcast

Drop us a comment or give us a like - we'd love to hear from you!

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We're wrapping up this season of Speakeasy cocktails with a strong and interesting one that Erin dug up from a recent read. She was a guest on the Best Book Ever Podcast with Julie Strauss and they read Endurance by Alfred Lansing. It's a book about the famous Ernest Shackleton's journey to Antarctica in the early 1900s.

While trapped in the frozen South, one of the men began talking about his favourite cocktail: The Bosom Caresser. Of course, this got Erin curious as to what this silly-named cocktail was, so she had to find out and share it with us. And now we're sharing it with you! We're not sure this is one that should come back to life but it was fun nonetheless, to discuss and have a few laughs over. Will you try it?

Go check out the Best Book Ever Podcast and let us know if you've read this one!

We're going to take a summer hiatus from recording our happy hours, but don't worry, we'll still be shaking up some fun over the summer and sharing what we drink.

Cheers, friends!

Episode Links~~~~
~ Bosom Caresser Cocktail
~ Best Book Ever Podcast
~ Endurance by Alfred Lansing
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.
Want to be a guest? We want to hear from you!

Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcast

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This week on Three Kitchens Podcast, Heather makes vanilla extract at home. All you need is vodka, vanilla beans and patience while you wait for it to be ready.

If you're like us, and tend to be generous with vanilla in your recipes, you might like to make your own vanilla too. As you use your extract, add a little more vodka to keep it going for a few months. You'll save money on this expensive ingredient by making it yourself.

Heather also tried a quick Instant Pot method for making vanilla in under and hour. It's not her preferred method and she'll tell you why. But if you need vanilla today, it just might work out for you.

We also get a little history lesson on vanilla courtesy of Heather's son, who sums up a Food Theory episode all about vanilla. Find the link to that below.

Heather then uses her homemade vanilla extract to bake mini vanilla scones with a vanilla bean glaze. They're a delicious, sweet treat and a great way to showcase your homemade vanilla. Include them on a dessert spread or brunch table, or maybe for afternoon tea. They're easy to make and this is a great basic scone recipe - flavour them however you like (white chocolate raspberry are favourites around here).

Episode links
~Vanilla extract
~Mini Glazed Vanilla Scones
~Food Theory: vanilla episode

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.
Want to be a guest? We want to hear from you!

Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcast

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This week on Three Kitchens Podcast Speakeasy we're experimenting with fermentation.

Heather discovered a drinking vinegar - also known as a shrub. It can be mixed in cocktails or mocktails in almost any combination. But what is a shrub?

A shrub is a method of fermenting, and therefore preserving, fruit. You combine fruit, vinegar and sugar and let it sit for 3-5 days in your fridge. You can also add herbs (think mint or basil). Heather made a blackberry and lemon shrub with apple cider vinegar and white sugar. The result is a zingy refreshing syrup that simply knocked our socks off and we've been experimenting with it ever since.

We mixed up a cocktail with equal parts shrub, bourbon and tonic water. Erin made hers a mocktail by simply adding bubbly water to her shrub. Play around with your own version of a shrub and let us know how it turns out. We'll be making these all summer long!

Blackberry Lemon Shrub Cocktail

Shake with ice equal parts:

• blackberry lemon shrub
• bourbon

Top with (again, equal part)

• tonic/soda

Pour over ice. Cheers!

Episode Links
~~~~~ Shrub Cocktail Recipe
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.
Want to be a guest? We want to hear from you!

Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcast

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This week, Three Kitchens Podcast chats with Canadian chef, Carl Heinrich about the importance of knowing where your food comes from and how it is produced. As we all know, when you cook with good quality ingredients, your food is just going to taste better.

He talks about restaurant menu planning using the whole animal, and local seasonal produce. And Carl has tips for us to keep in mind when shopping at our local farmer's markets, and how parents can teach their kids from a young age to be mindful about the food we eat.

Carl is co-owner of Richmond Station restaurant in Toronto, Canada. He was also the winner of the Food Network's Top Chef Canada, Season 2 (and yes, we ask Carl about performing on the high-pressure environment of a reality cooking show).

We also ask Carl what a professional chef eats at home when they're tired of cooking at work. One of his go-to snacks is a fried egg sandwich, so Erin has created a fried egg sandwich recipe for you on the blog, inspired by an Israeli Sabich sandwich (featured on a past Three Kitchens episode - link below).

We hope all our Toronto listeners will head down to Richmond Station for a meal!
A great big thank you to Carl, for joining us on the podcast.

Episode Links~~~~
~ Fried Egg Sandwich Recipe
~ A Pita Sandwich called Sabich (Three Kitchens Podcast episode 2.38)
~ Richmond Station Restaurant
~ Top Chef Canada
~ Stratford Culinary School
~ Wychwood Barn Farmers Market
~ Ryan Donovan
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.
Want to be a guest? We want to hear from you!

Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcast

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Summer is approaching and we're excited to do some good 'ol entertaining again! This week we've got a boozy, sparkling white sangria for you to add to your entertaining spread.

Find yourself a classic punch bowl to stir it up in and set the scene for a memorable time. And what's better than a beautiful big punch bowl full of this sangria? Nothing. Grab a glass and a ladle and get ready to serve this up to your guests. Happy summertime from all of us. Cheers!

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.
Want to be a guest? We want to hear from you!

Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcast

Drop us a comment or give us a like - we'd love to hear from you!

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This week on Three Kitchens Podcast, we're celebrating Mother's Day with a Persian Love Cake recipe. This moist, delicious cake is flavoured with cardamom, orange, rose and saffron. This combination of delightful flavours is sure to impress for Mother's Day or any day!

This cake is made with three flours - all-purpose, semolina and almond flour. The semolina helps give this cake a warm yellow colour. A saffron scented syrup is poured over while the cake is warm and then your patience will be tested while you leave it over night before serving.

Heather guarantees this is an easy recipe that you can whip up - literally, all you need is a bowl and a whisk - quickly the day before you plan to serve it. The next time she bakes it, she'll find some dried rose petals to decorate the cake - that's your hot tip to really put this beautiful cake over the top!

It's safe to say we're in love with Persian Love Cake.

Episode Links~~~~
~ Persian Love Cake Recipe
~ Mother's Day Trivia
~ Jimmy's A & A Restaurant
~ Turca Cafe
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.
Want to be a guest? We want to hear from you!

Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcast

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Today's episode of Speakeasy features a delicious lemongrass and ginger syrup that Erin whips up to help her save money on all the ginger beer she's been drinking lately.

As you know, she prefers a mocktail, and this is a super tasty syrup that, when added to bubbly water, will satisfy the craving for a refreshing cool drink.

And she knows how much her co-hosts like something a bit stronger, so they've modified it and added bourbon (Heather) and tequila (Sarah) to their sparkly drinks.

Any way you have it, this one's sure to be on the list for summer patio season.

Lemongrass Ginger Syrup

-2 cups granulated sugar
-1 cup water
-1/2 cup peeled diced ginger
-2 stalks chopped lemongrass
-1/2 lemon peel
-1/2 lemon juice
Bring to boil in a medium saucepan. Simmer 20 min or until thick and syrupy.

Lemongrass Ginger Sparkle Drink
-1/2 oz syrup
-6-8 oz bubbly water (club soda)
-1 1/2 oz Bourbon or Tequila Optional

Episode Links~ Lemongrass Ginger Sparkle Recipe
~ Paloma Recipe
~ The Perfect Paloma SPEAKEASY Episode

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.
Want to be a guest? We want to hear from you!

Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcast

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This week on Three Kitchens Podcast, we are wrapping up our series on BBQ by putting into practice a couple of the grilling techniques we talked about in our episodes with Ryan and Avery, the competition BBQ participant and judge.

We've got a recipe from Scotty Scott's cookbook, Fix Me A Plate, for pecan smoked chicken with an Alabama white sauce. And for that pecan smoked chicken, Erin made the chicken thighs using the same method that BBQ competitors use to remove the fat from the skin of the chicken and replace the thinned skin on top of the thigh, before seasoning and cooking it. If you're thinking, oh boy that sounds tedious, it is.... but the bigger question is: is it worth it?

And let's not skip over the unbelievably delicious Alabama white sauce that went with this chicken. Heather is thinking she'll be making a whole bucket of it the next time she makes BBQ chicken. We can almost guarantee you'll be thinking the same.

Tune in as we wrap up BBQ and give a sneak peek into a few upcoming episodes.

Episode Links~~~~
~ Scotty Scott: Fix me a Plate Cookbook
~ Smoked Pecan Chicken Recipe
~ Alabama White Sauce Recipe
~ Episode with Alberta Competition BBQ Competitor Ryan Sanderson
~ Episode with Alberta Competition BBQ Judge Avery Cochrane
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.
Want to be a guest? We want to hear from you!

Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcast

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This week on our Speakeasy bonus episode, Heather has zhuzhed-up an orange margarita by making it with blood oranges and amaretto. It's got a beautiful, deep red colour and great flavour!

If you're an older lady looking to party and need the right drink to get in the mood, this is the drink for you. Or so says the Buzzfeed article Sarah read on last week's Speakeasy.

We still can't stop laughing over the article so make sure to catch that one before you judge us for judging people on their drinks... and other vices.

INSERT DRINK

Happy Friday, friends. Cheers!

Episode Links~~~~
~ Blood Orange & Amaretto Margarita Recipe
~ Buzzfeed Article
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.
Want to be a guest? We want to hear from you!

Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcast

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On Three Kitchens Podcast this week, Heather and Erin continue the barbecue theme with guest, Avery Cochrane. Avery is a certified Kansas City Barbeque Society (KCBS) competition judge. He gives us a behind-the-scenes look at what judges are looking for when they taste all that delicious BBQ!

KCBS is one of the sanctioning bodies of BBQ competitions all over the world, including in Alberta. Avery's culinary training may give him some insight into preparation of the food he's judging, but it's not a requirement to become a judge. See the link below for more information if you're interested in judging BBQ in areas where KCBS holds competitions.

Ribs are on the menu this week! Avery shared with us his favourite spice blend for BBQ ribs, and gave us some tips for cooking BBQ at home (injecting peach juice into pork butt?). Because the weather wasn't great, Erin made ribs in her oven. They were fantastic, so don't rule this out - if you don't have a BBQ, you can still make delicious ribs!

She also made a skillet cornbread because we think it's just one of those perfect sides to serve with any BBQ. The recipes are all linked below.

Be sure to check out Avery and his wife Lena on their new podcast, 90s Tunes! They're going down memory lane with some of their favourite 90s albums.

Episode Links~~~~
~ BBQ Ribs Recipe
~ Cornbread Recipe
~ Find an Alberta BBQ event: Canadian BBQ Society
~ KCBS judging classes
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.
Want to be a guest? We want to hear from you!

Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcast

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Sarah's mixing up a drink featuring Aguardiente, a spirit made from sugarcane, this week on Speakeasy.

Do you order a drink at the bar and get the side eye from the bartender? Do you feel like the bartender is judging you based on what you've ordered? You're not wrong!

Sarah is sharing a hilarious article about what your drink order says about you.
And who knows what the bartender thinks about this drink, because it's not on the list!

Enjoy our fun conversation and this delicious drink:

Poncha Cocktail

1 part orange Juice
1 part lemon Juice
1 part Aguardiente
2 parts honey

Episode Links~~~~
~ Poncha Cocktail Recipe
~ Buzzfeed Article
~ Aguardiente
~ Norley's Authentic Colombian Street Food
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.
Want to be a guest? We want to hear from you!

Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcast

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This week on Three Kitchens Podcast, we're cooking with fire - again! You may be wondering what's with all the meat recipes at the moment. We've actually been calling April The Month of Meat, and while we didn't really plan it that way, we admit we're loving it.

This week, Erin is grilling bacon-wrapped chicken skewers, finished with a maple and bourbon glaze (drooling yet?). This amazing recipe comes from Derek Wolf from overthefirecooking.com. If you aren't familiar with his food, go check it out. You will want to eat every single thing he cooks (don't say we didn't warn you). He was inspired to learn to cook with fire by a favourite celeb chef of ours, Francis Mallman. With a muse like that, you really can't go wrong.

Erin also made an easy lemon rice to serve alongside the chicken. The bright lemon flavour comes from dried lemon peel, but you could also use lemon zest.

You may think wrapping pieces of chicken in bacon sounds tedious, but Erin promises it doesn't take as long as you may think, and we all agree it is well worth it. This is a fantastic recipe, one that will be on our BBQs all summer long. And we think you'll want it on yours, too.

Episode Links~~~~
~ Chicken Bacon Skewers with Maple & Bourbon Glaze Recipe
~ Lemon Rice Recipe
~ Chimmichurri Recipe
~ Over The Fire Cooking
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.
Want to be a guest? We want to hear from you!

Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcast

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On the Speakeasy bonus episode this week, Sarah serves up when she's calling a Pineapple Melon Cocktail. It's bright and fruity and so delish.

She mixed it for a St. Patty's Day party because of the fantastic green colour, but this drink will get you in the mood for summertime on the patio. Enjoy!

To a glass add:

• 1 oz midori liquor​​​​
• 2 oz vodka

Top up with:

• half pineapple juice
• half club soda

Serve with frozen melon balls or frozen pineapple cubes.

Episode Links
~~~~
~ Pineapple Melon Cocktail Recipe
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.
Want to be a guest? We want to hear from you!

Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcast

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This week, Erin and Heather welcome guest, Ryan Sanderson, to the show. Ryan is host of the Eat More Barbeque podcast and, dare we call him Alberta's BBQ ambassador? It sure seems to fit! Ryan started his podcast to grow and promote the culture of BBQ in Alberta.

Ryan is here to share with us how he was introduced to BBQ and the food, people and culture behind this particular style of cooking. He shares his insider knowledge of what it's like to participate in team BBQ competitions (turns out it's a combination of a little bit of serious competition, a whole lot of serious fun, and of course, seriously good food!).

Ryan also shares with us his recipe for Rotisserie Prime Rib with an Herb Paste. Heather made it and highly (highly!) recommends you try it. It's so good, and here's a hot tip: you can make extra paste and freeze it for next time. It's a great way to use up fresh herbs that tend to go bad quickly. If you don't have a rotisserie, no problem - use the herb paste on a roast in your oven.

We also learn how we can all level up our own BBQ game (even if we're cooking on a gas grill in the back yard), like how to introduce smoke, and choosing the right charcoal.

Be sure to tune in when we continue the BBQ conversation with BBQ competition judge Avery Cochrane! That episode will be available later in April.

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.
Want to be a guest? We want to hear from you!

Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcast

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This week on Speakeasy we're enjoying a sweet cocktail in a cute hollow chocolate squirrel. It is Easter, after all. But of course you can enjoy this dessert in a glass any day of the year. Cheers!

This cocktail is made with equal amounts vodka, irish cream liqueur and coffee liqueur. This recipe makes two drinks, so simply adjust it for the number you're serving:

• 3 oz Irish Cream Liqueur (we used Bailey's)
• 3 oz coffee liqueur (we used Kahlua)
• 3 oz vodka

Directions:

1. Put all ingredients into a cocktail shaker or jar with ice and shake well.
2. Add a little caramel sauce to the rim of each glass (optional).
3. Strain into two glasses, over ice.

Episode Links~~~~
~ Mudslide Cocktail Recipe

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.
Want to be a guest? We want to hear from you!

Or join us on our socials!
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This week on Three Kitchens Podcast, Erin tells us how to make a delicious French Onion Soup. She made her own beef broth, but you can also use store-bought broth if you prefer. Her French Onion Soup is topped with chunky croutons and melty gryère cheese.

Onion soups have been popular throughout history, often seen as food for poor people, as onions were plentiful and easy to grow. The modern version of this soup as we know it today originated in Paris, France in the 18th century, and was introduced to North America in the mid-1800s. It's a fairly simple recipe of caramelized onions in broth, topped with bread and cheese.

If you choose to make your own beef broth, Erin has posted her recipe on the blog. You really only need beef bones, veggies, herbs and lots of time to let the flavours develop.

You're going to love this simple but wonderfully tasty French Onion Soup!

Episode Links~~~~
~ French Onion Soup Recipe
~ Beef Broth Recipe
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.
Want to be a guest? We want to hear from you!

Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcast

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Happy Friday Speakeasy Listeners!

This week we've got a bright and delicious drink that will complement your next brunch date! This Mocktail made Cocktail (if you prefer) has simple ingredients that will wake you up and get your appetite going!

Mix together:
1/2 oz lemon juice
2/3 oz maple syrup
1/2 tsp grated ginger
1/8 tsp turmeric powder
1/2 cup grapefruit juice
1 oz gin or vodka *optional

Shake with ice, strain and serve!

Enjoy with friends & family or just mix one up and catch up on all the TV you've been missing, like Erin's going to have to do after finding out she is really behind on her Netflix & Chill.

Cheers Friends!

Episode Links~~~~
~ Sunday Brunch Cocktail
~ Speakeasy Website
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.
Want to be a guest? We want to hear from you!

Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcast

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At Three Kitchens Podcast, we're slowly creeping into Spring here in the Northern Hemisphere, and that makes us dream of getting our hands in the dirt and growing something! That's right, we're talking about gardening. There's nothing quite so satisfying as growing your own food, even if it's a pot of herbs on your kitchen windowsill.

To teach us a thing or two (or five, or ten...) about home gardening and growing things we want to eat, we've invited Karin Velez to the podcast this week. She is the host of the popular Just Grow Something Podcast, while she also runs a vegetable farm feeding her community, and teaches gardening to those looking to up their growing game with some personalized instruction.

In this episode, you'll learn all sorts of useful information, from testing your soil quality (it's easier than you might think), to preparing your garden, intercropping and growing greens year-round indoors. Then be sure to follow and listen to Just Grow Something Podcast to learn a whole lot more!

To inspire your inner gardener, we have three really yummy salads for you to try, each with its own vinaigrette dressing. Whether you grow your own veggies or hit the local markets, these salads are sure to please even the picky eaters in your house. Grab those recipes on our website (links below).

Things to post during the week:

three types of salads
erin's seeds that are starting in the basement
erin's winter lettuce in the basement
previous pictures of our gardens?

Episode Links~~~~
~ Karin's Soil Test Episode
~ Karin's Gardening Courses
~ Karin's Raised Planters Episode
~ Just Grow Something Podcast
~ Anti-pasto salad with sun-dried tomato vinaigrette recipe
~ Quick salad with citrus recipe
~ Quinoa salad with tomato and basil recipe
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.
Want to be a guest? We want to hear from you!

Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcast

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This week on the Speakeasy bonus episode, Sarah tells us about the book, Entertaining is Fun: How to Be A Popular Hostess by Dorothy Draper, and mixes us a fruity cocktail perfect for a party.

Mango Martini

1 oz frozen mango purée
1 oz fresh squeezed lime juice
1.5 oz grand marnier liqueur
1.5 oz dry gin

Next time you host a gathering, mix up a few of these and your party will be a hit!

Episode Links~~~~
~ Mango Cocktail Recipe
~ Entertaining is Fun (Dorothy Draper)
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.
Want to be a guest? We want to hear from you!

Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcast

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Hot Cross Buns are a classic treat, traditionally baked at Easter. You can find lots of variations out there (chocolate hot cross buns, anyone?), but for this episode, Heather is baking a classic hot cross bun with mixed peel and raisins.

A hot cross bun is a spiced sweet bun usually made with fruit, marked with a cross on the top, and has been traditionally eaten during Easter celebrations in many places in the world for centuries. There's a reason this beloved recipe has endured - these buns are pillowy soft and delicious, especially when served warm. We agree the home baked hot cross bun is far superior to the store-bought variety. Erin even calls it the hot cross bun of her dreams.

So, obviously, with an endorsement like that, you'll want to listen in and then bake these. This episode has lots of tips and tricks, including how to test your yeast to ensure it's alive, and a new (to us) method for proofing your dough in the clothes dryer.

Happy Easter to all those celebrating! Any whether you do or not, bake up a batch of hot cross buns. You'll love 'em.

Episode Links~~~~
~ Hot Crossed Bun Recipe
~ Instant Pot Citrus Peel Recipe
~ Lord Byron's Apricot Jam Recipe
~ The Most Average Chocolate Chip Cookie
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.
Want to be a guest? We want to hear from you!

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It's St. Patrick's day, folks! To celebrate, we've got a green milk punch for you to try.

Milk punch is a milk-based brandy or bourbon beverage. It is made with milk, the spirit, sugar and vanilla extract, served cold. Erin mixed ours with coconut milk (because of dairy sensitivities) and added a little green food colouring for our March 17 celebration.

In a jar or shaker combine:

• 1.5 oz bourbon
• 2 oz coconut milk
• 1/2 oz coconut simple syrup
• 1/4 tsp vanilla extract​​​​

Add ice and shake. Pour/strain into a glass and garnish with:

• Fresh grated nutmeg
• Cinnamon stick

Cheers!

Episode Links~~~~
~ Bourbon Coconut Milk Punch
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

Or join us on our socials!
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This week we dive into the adventure of baking sourdough, from creating our own starter to baking a loaf of bread. To help guide us, we've invited Larry Harris to the show. Larry is a self-taught baker who has mastered the art of sourdough through careful study and much trial and error - arguably the only way to learn to bake sourdough!

Larry was also on the CBC show, The Great Canadian Baking Show. We get the scoop on what it's like to be a competitor (using the term loosely here, because it's the wonderfully uplifting and encouraging kind of "competition") on a show like this. Larry knows his bread - he won the title of Star Baker on Bread Week of Season 4! You can stream the show on CBC Gem.

Sourdough bread is made entirely using wild yeast. Wild yeast takes longer than commercial yeast, so sourdough breads are normally made over multiple days. Listen in as Larry walks us through how to make a starter, and how to use it to bake your own sourdough bread.

Happy baking!

Episode Links~~~~
~ Larry's Sourdough Method:

Sourdough starter
Sourdough bread
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

Or join us on our socials!
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pictures of sarah's bar for an extra promo post this week

Episode Links~~~~
~ Pineapple Express Cocktail Recipe
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

Or join us on our socials!
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This week on the podcast, Erin caves to curiosity and buys kumquats - a fruit she had never eaten before. She decided to bake a cake with them, and it ended up being one of our favourite cakes ever. Kumquats for the win!

Kumquats are about the size of a grape, but pack an amazing sweet-tart citrus flavour punch. You eat them whole (but watch for seeds), and in this cake recipe, the kumquats are blended and then added in the batter. But not too smooth! The best part of enjoying this cake is getting a chunk of tasty kumquat on your fork.

Originally grown in China, kumquats are also grown in several other countries, including warmer areas of the United States. You might find them in stores between January and June. They're high in vitamin C and fibre and give your immune system a healthy boost. So when you see them, grab a bag and make this beautiful cake!

Erin topped hers with a glaze, but we thought a buttercream or cream cheese icing would also be fantastic. As always, visit our website to get the recipe (link below).

Episode Links~~~~
~ Kumquat Cake Recipe
~ Persimmon Puddin' Episode
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

Or join us on our socials!
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This week we try a refreshing and sophisticated iced tea, spirited for adults with the addition of gin. Erin calls it a Lavender Tea Cocktail. 

Here's how you make it: 

• 4 oz cold brewed  tea
• 1 oz gin
• 1 oz lavender honey syrup
• 1/4 oz lemon juice

Mix together ingredients and serve over ice. Garnish with a fresh lemon.

Episode Links~~~~
~ Lavender Tea Cocktail
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

Or join us on our socials!
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When you think food in Alberta, Canada, beef usually comes to mind. In fact, you don't need to drive far in this province to spot a bumper sticker, proudly proclaiming I ❤️ Alberta Beef. This week, we welcome a special guest, Charlotte Wasylik from Chatsworth Farm, located outside of Vermilion, Alberta, to chat all about beef.

Charlotte teaches us about her experience of life on a family farm, raising a quality beef product from start to finish, the beef industry itself and butchering the animals.

And of course, we talk about cooking beef! We get into various cuts of beef, recipes and tips for the home cook, and the importance of valuing - and the benefits of cooking - the whole animal.

Also, with Charlotte's helpful tips, Erin finally cooks a braised pot roast recipe she and her family love. In her words, she "earned her pot roast badge." Recipe link is below.

We hope you enjoy this episode. We know you're going to learn a whole lot from Charlotte. And you'll see there's no shortage of reasons for locals to sing the praises of the meat produced here.

Please support the Wasylik family of Chatsworth Farm if you can, or a farmer near you. Sadly, there's just no way to know where the beef in the grocery store comes from, or how it was raised. So, shop local when you can!

Episode Links
~~~~
~ Chatsworth Farm
~ Canada Beef Website
~ Serious Eats Website
~ Pot Roast Recipe
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

Or join us on our socials!
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This week on Speakeasy, we're taking jell-o shots to the next level! You can impress your party guests - or be the most popular guest yourself when you walk through the door with a tray of these beauties!

Begin by hollowing out half a naval orange. Mix your drink with gelatin and pop it in the fridge to set. Then slice your beautiful up-scale jell-o shots!

For these shots, Heather mixed a New Orleans classic, the Hurricane cocktail. It's a blend of rums, fruit juices and grenadine to give it that vibrant colour.

3 oranges, halved
1/2 cup white rum
1/2 cup dark rum
1/2 cup passion fruit juice (or tropical fruit blend)
1/2 cup fresh lime juice
2 tablespoons simple syrup (1 part sugar to 1 part water, boiled until the sugar dissolves)
2 tablespoons grenadine
2 envelopes gelatin

1. Run a paring knife around the inside edge of each orange peel to release the flesh. Using your hands, carefully remove the flesh from the oranges to make 6 shells. Squeeze enough of the flesh to make 1/4 cup of juice.
2. Combine the white and dark rums in a small saucepan. Place over medium heat and bring to a simmer. Remove from heat and set aside.
3. Combine the orange juice, passion fruit juice, lime juice, simple syrup, and grenadine in a bowl. Sprinkle the gelatin over the juice mixture and let sit for 1 minute. Pour the hot rum over the juices and whisk until the gelatin completely dissolves, about 5 minutes.
4. Divide the hot juice mixture among the orange shells and chill in the refrigerator until the gelatin sets, about 2 hours.
5. When ready to serve, remove the oranges from the refrigerator and cut each half into 4 wedges using a sharp knife. If you don't serve immediately, store them in the fridge.

Episode Links~~~~
~ Hurricane Jello Shot Recipe
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

Or join us on our socials!
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Heather welcomes her sisters, Diane Roberts and Gina Thomsen, as her co-hosts on this episode!

Heather's plan for an "easy" cabbage roll recipe took a couple of wrong turns and then a nose dive - first with Gina's admission that she can't easily digest cabbage (uh-oh, queue a substitution and hope for the best), and then when the recipe itself actually wasn't "easy" as advertised (Heather remembers too late that she should read ahead and think it through). Oh, and then the final result didn't pass with flying colours, either. Add into this a few picky family members and audio issues recording long-distance. sigh

But, as usual, we still manage to have fun and in the end, we have a good cabbage roll casserole slow cooker recipe for you! Diane shared this one with us, and it is honestly easy and sure to please (as long as you like cabbage!).

~~~
Slow Cooker Cabbage Roll Casserole recipe

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

Or join us on our socials!
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This week, we're trying the drink that Tom Hanks stumbled upon quite accidentally and named Diet Cokagne.

As the story goes, Tom Hanks agreed to have a bit of Champagne in his Diet Coke glass and was pleasantly surprised with the concoction. Diet Coke and Champagne sounds like an unlikely combination, but we happen to agree with Tom. It's surprisingly good. We hope you like it, too.

Cheers, friends!

Episode Links~~~~
~ Diet Cokagne Drink
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcast

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This week on Three Kitchens Podcast, Heather tries out a couple of different desserts in the Instant Pot pressure cooker: a Chinese New Year Cake, and a French Clafoutis custard tart.

Let's start with the Chinese New Years Cake, or Nian Gao. It is a sweet glutinous sticky rice cake that is enjoyed year round, but often is a must-have during Chinese New Year, as the name means to give progress or advancement, promising a better year ahead. The base of this cake is glutinous rice flour, sugar and starch. It is served sliced as is, or the slices may be fried, or even dipped in egg and then fried.

A Clafoutis is a classic French dessert of fruit (raspberries in our case) covered in a layer of thick custard and baked. Or you can make it in the pressure cooker as Heather did. Dust with powdered sugar and serve warm.

Both of these recipes were new to us, and reviews were a little mixed. We'd love to know what you think! Let us know - you can leave a comment on the recipe on our blog.

Episode Links~~~~
~ Chinese New Year Cake Recipe
~ Clafoutis recipe
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcast

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If you listened to our last regular episode (Valentine's cocktails with guest, Natalie Migliarini from Beautiful Booze), you'll have heard about this drink. It's the Old Fashioned Valentine. It's rich and boozy and pairs perfectly with a salted chocolate truffle. We enjoyed it so much, we wanted to mix one up for Sarah.

You cannot go wrong serving up one of these for your special someone on Valentine's Day. But if you ask us, it hits the spot just about any day of the year.

Thanks to Natalie Migliarini for sharing this recipe with us! Please check out her Instagram account @beautifulbooze for recipes and inspiration for your next drink (link below!).

Episode Links~~~~
~ Old Fashioned Valentine Recipe
~ Beautiful Booze
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcast

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With Valentine's Day around the corner, Erin and Heather are talking with guest Natalie Migliarini about cocktails you can make at home for your special someone - or just for yourself!

Natalie is the creator of Beautiful Booze, an Instagram account all about creating beautiful and delicious cocktails at home. She's been teaching people fun cocktail recipes since before Instagram cocktails were even a thing. Natalie now works with brands all over the world, she has written a cocktail recipe book worthy of sitting out on your coffee table, and was even a contestant on the Netflix show, Drink Masters.

She shares her story with us abut how she started and grew her business, and she also shares a couple of fantastic drink recipes for you to make on Valentine's Day, or any day, honestly.

Old Fashioned Valentine is a spirit-forward bourbon cocktail using chocolate bitters and served alongside a salted chocolate truffle.

Valentine Love - a bubbly strawberry gin cocktail that is as delicious as it is pretty.

As always, recipes for the drinks are on the blog - links below!

Big big thank you to Natalie for joining us! And please, everyone, go check out Beautiful Booze!

Episode Links~~~~
~ Beautiful Booze
~ Old Fashioned Valentine Cocktail
~ Strawberry Love Cocktail
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcast

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This week on Three Kitchens Podcast's bonus Speakeasy episode, Sarah's on a joyful journey of trying new things.

The Ouzo in this drink is not her favourite (or Heather's either) but they're both willing to give it a try.

Its bright and refreshing and if you've got a love for fennel, anise and everything licorice, this drink is a must to add to your summer patio (when that season swings around again).

Episode Links
~~~~
~ Licorice Twist Drink
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

Or join us on our socials!
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On Three Kitchens Podcast this week, Erin goes down memory lane to when she and her family spent time in Argentina. While there, they discovered a delightful little sandwich cookie called alfajor.

Alfajores are melt-in-your-mouth shortbread-like cookies typically made with dulche de leche filling. They're sometimes rolled in coconut or covered in a dry meringue. Erin also filled some of hers with nutella. We loved them all, especially with the meringue coating.

You guessed it! This week you'll learn all about how to make alfajores with a variety of fillings and a simple method for coating them in meringue. Nobody will guess these are actually not very difficult to make. If you can roll and cut out cookies, you can make alfajores and impress everyone you deem worthy of receiving one. That is, if you can stand to part with them. You might just want to keep them all to yourself and we wouldn't blame you one little bit.

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Episode Links~~~~
~ Alfajor Cookie Recipe
~ Chef Words
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

Or join us on our socials!
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This week's Speakeasy episode was the last recording session on a fun New Year's Eve and, well, it shows. We drink an Irish Redhead cocktail made with bourbon, grenadine, lemon and lime juices, and soda. It's a brightly-coloured, sweeter bourbon drink and we quite enjoyed it.

Conversation goes far off topic, as usual. For example, did you know Mark Twain was quoted as saying he thought red-haired people descended from cats? We also trade insults about each other's singing (don't worry, there is no actual singing in the episode).

But we always have fun on Speakeasy, and if you're choosing to listen to us stumble down various random tangents, we appreciate it. Seriously, thank you.

Episode Links~~~~
~ Irish Redhead Recipe
~~~~

BONUS
Speakeasy Series
Produced by Three Kitchens Podcast
Music by Lori Anderson Doering @alegriasguitarstudio
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com
~~~~
Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastPinterest @threekitchenspodcastYouTube @threekitchenspodcast
~~~~
Drop us a comment or give us a like - we'd love to hear from you!

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcast

Drop us a comment or give us a like - we'd love to hear from you!

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In this Three Kitchens Podcast episode, we chat with Katharine MacPhail, architect and host of the podcast, Talking Home Renovations with the House Maven.

We chat about our home kitchens - what we like and what we don't like, and what we'd choose if we had all the space and money in the world to build a dream kitchen. We picked Katharine's brain about kitchen trends she sees in her work, and she also tells us about her own current home renovation project.

This recording was part of a longer conversation from which Katharine edited her own version for her podcast. Be sure to check out that episode on Talking Home Renovations with the House Maven (episode #137).

Thanks, Katharine! We can't wait to see your new renovated kitchen.

Episode links:

Talking Home Renovations with the House Maven

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

Or join us on our socials!
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It's our 100th Episode! To celebrate, Erin has served up a cocktail she's calling a Whiskey One Hundred.

It's made with whiskey or bourbon, ginger beer and a special honey lime ice cube. If you don't care for ginger beer, you could use ginger ale (it is much sweeter and less spicy). We really loved this drink!

And we want to thank you so very much for tuning in, whether you've listened to one episode or all 100 of them!

Episode Links~~~~
~ Whiskey One-Hundred Cocktail
~~~~

BONUS
Speakeasy Series
Produced by Three Kitchens Podcast
Music by Lori Anderson Doering @alegriasguitarstudio
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com
~~~~
Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastPinterest @threekitchenspodcastYouTube @threekitchenspodcast
~~~~
Drop us a comment or give us a like - we'd love to hear from you!

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcast

Drop us a comment or give us a like - we'd love to hear from you!

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This week on Three Kitchens Podcast, Heather introduces Erin to one of her favourite recipes, Chinese Lion's Head Pork Meatballs. And as a bonus, she makes her own version of a sausage roll with the pork and a little mustard sauce on the side.

This episode happens to be timely with Chinese New Year just around the corner, we asked a friend, Jennie Chan, to share her family's traditions a few of the foods they enjoy at this time of year. Thanks, Jennie, for allowing as a peek into your Chinese New Year celebrations!

The steamed Lions Head Pork Meatballs are so darn good, with an interesting texture due to the addition of minced water chestnuts. They also happen to make a delicious puff pastry sausage roll! Make up a few of those to snack on while the meatballs steam for dinner. We liked this honey mustard sauce with the sausage rolls and the meatballs, so mix up a quick bowl of that too, and you're set.

To all who celebrate, we wish you a healthy and prosperous New Year!

Episode Links~~~~
~ Lion's Head Meatball Recipe
~ Sausage Rolls Recipe
~ Dipping Sauce Recipe
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com
~~~~
Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastPinterest @threekitchenspodcastYouTube @threekitchenspodcast
~~~~
Drop us a comment or give us a like - we'd love to hear from you!

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcast

Drop us a comment or give us a like - we'd love to hear from you!

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This week, Sarah is taking us on a trip to France with a French Drink and a French accent. And joining her are her two co-hosts who add in their own terrible pronunciations of French words which gets all three of us laughing.

But this drink is easy and simple to sip along with. A Kir Royale is a berry liqueur with a sparkling white wine. And you can easily substitute the liqueur with a cordial and the wine with a non-alcoholic sparkling one, to enjoy anytime with anyone!

Cheers, friends!

Episode Links~~~~
~ Kir Royale Cocktail Recipe
~~~~

BONUS
Speakeasy Series
Produced by Three Kitchens Podcast
Music by Lori Anderson Doering @alegriasguitarstudio
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com
~~~~
Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastPinterest @threekitchenspodcastYouTube @threekitchenspodcast
~~~~
Drop us a comment or give us a like - we'd love to hear from you!

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcast

Drop us a comment or give us a like - we'd love to hear from you!

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On this episode of Three Kitchens Podcast, Erin and Heather welcome their very first guest host! Our friend, Erin Patching, takes the third mic to weigh in on two recipes - Falafel and Kohlrabi Salad. Erin P's family's dietary requirements inspired Erin W. to try recipes that are gluten and egg-free (if you're already confused by the two Erins, well, welcome to Heather's world!).

Falafel is a deep-fried ball or patty-shaped fritter in Middle Eastern cuisine made from ground chickpeas and/or broad beans. Erin W. has baked her falafel, and that had us wondering how they might stack up, but these falafel were delicious and every bit as satisfying as the fried variety.

Kohlrabi are in the broccoli family of vegetables and are easy to grow in kitchen gardens. Plan to grow some in the coming year to make this tasty salad with crisp apple and a vinaigrette dressing. While you're planning that garden, add tarragon to your seed list because you'll want it for this salad as well.

Thank you, Erin P, for coming along as our first guest host! You're welcome to join the fun anytime.

If you'd like to be a guest host on Three Kitchens, send us a message (threekitchenspodcast@gmail.com)!

Episode Links~~~~
~ Falafel Recipe
~ Kohlrabi Salad Recipe
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com
~~~~
Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastPinterest @threekitchenspodcastYouTube @threekitchenspodcast
~~~~
Drop us a comment or give us a like - we'd love to hear from you!

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcast

Drop us a comment or give us a like - we'd love to hear from you!

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This Speakeasy episode brings you a Paloma - a grapefruit and tequila cocktail that we just love.

Erin's version has lime juice and tarragon simple syrup as well. It's delicious and refreshing, and went down just a little too easy. It would also be a delightful mocktail if you want to leave out the alcohol.

Cheers, friends!

Episode Links~~~~
~ Paloma Recipe
~~~~

BONUS
Speakeasy Series
Produced by Three Kitchens Podcast
Music by Lori Anderson Doering @alegriasguitarstudio
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com
~~~~
Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastPinterest @threekitchenspodcastYouTube @threekitchenspodcast
~~~~
Drop us a comment or give us a like - we'd love to hear from you!

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcast

Drop us a comment or give us a like - we'd love to hear from you!

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In this Three Kitchens Podcast episode, Erin and Heather look back at the past year - the most popular episodes, and the launch of so many new things and all the fun they've had meeting guests and creating community. And they peek ahead to the new year and what's coming up.

Stay tuned for lots of fun new things in the works for 2023. Thank you for listening - your support means everything!

Episode Links~~~~
~ No. 1 Episode: Pop Goes the Tart
~ No.2 Episode: Ondeh Ondeh Cake
~ No. 3 Episode: Dumplings to Die For
~ Guest: Chef Dennis Littley
~ Guest: Donna from Shirley's Greenhouse
~ Guest: Mess Hall Podcast Pub Food at Home
~ Guest: The YYC Fire Department
~ Guest: Julie Strauss from Best Book Ever Podcast
~ Guest: Alexis Cobham of Cheesemaker
~ Guest: Whispering Cedars Ranch
~ Guest: I Love This (You Should Too) Podcast
~ Guest: Chef Kiki Coll of American Vintage Chef
~ Women Who Podcast
~ Speakeasy Bonus Series by Three Kitchens Podcast
~ Three Kitchens Podcast Webpage
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcast

Drop us a comment or give us a like - we'd love to hear from you!

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Conversation veers way off course - all the way into space - in this Speakeasy episode, but the drink - a Cotton Candy Martini - is a surprising winner.

We think this would be a cute cocktail to serve at a baby or wedding shower. Fill those glasses with cotton candy and watch it change colour as you pour for your guests.

Cheers!

Episode Links~~~~
~ Cotton Candy Martini Cocktail Recipe
~~~~

BONUS
Speakeasy Series
Produced by Three Kitchens Podcast
Music by Lori Anderson Doering @alegriasguitarstudio
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com
~~~~
Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastPinterest @threekitchenspodcastYouTube @threekitchenspodcast
~~~~
Drop us a comment or give us a like - we'd love to hear from you!

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcast

Drop us a comment or give us a like - we'd love to hear from you!

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This week on Three Kitchens Podcast, Erin is trying something that makes us all just a little uncomfortable - making lamb liver paté. Cooking with organ meat isn't something we're terribly familiar with.

When we bought lamb from local farm, Whispering Cedars Ranch, this past fall, Erin raised her hand to take the organs with a vague idea of maybe trying to make paté. Well, it has finally happened, and it's safe to say it was new to all of us. She also baked a beautiful baguette to accompany the paté.

If you're as curious about this recipe as we were, be sure to tune in and hear all about the process, what goes into it, and of course, how it tastes! If nothing else, you'll love this bread recipe to make your own baguettes (psst! we think you'll like the paté, too!). 😉

Episode Links
~~~~
~ Paté Recipe
~ Baguette Recipe
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com
~~~~
Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastPinterest @threekitchenspodcastYouTube @threekitchenspodcast
~~~~
Drop us a comment or give us a like - we'd love to hear from you!

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcast

Drop us a comment or give us a like - we'd love to hear from you!

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Erin takes some inspiration from the Netflix show, Drink Masters to create her own version of a Gin Fizz this week. She hits the kitchen to make a plum pureé for this cocktail and tops it with an egg white foam.

Sarah and Heather give her two enthusiastic thumbs up and ask for seconds. We think you'll want to make this one too.

Cheers!

Episode Links~~~~
~ Plum Gin Fizz Cocktail Recipe
~~~~

BONUS
Speakeasy Series
Produced by Three Kitchens Podcast
Music by Lori Anderson Doering @alegriasguitarstudio
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com
~~~~
Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastPinterest @threekitchenspodcastYouTube @threekitchenspodcast
~~~~
Drop us a comment or give us a like - we'd love to hear from you!

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcast

Drop us a comment or give us a like - we'd love to hear from you!

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Sometimes our kitchen adventures take a left turn. This week on Three Kitchens Podcast, Heather finds she needs to go to Plan B when her lemon curd doesn't fully set.

Fruit curd is a dessert spread and topping usually made with citrus fruit, like lemon, lime, orange or grapefruit. You can use it in a variety of desserts and baked goods, or as a topping for French toast and waffles. As Erin says in this episode, it's like sunshine in your mouth.

Heather's plan was to use lemon curd as a layer in a trifle dessert, but when her curd failed to set fully, she ended up giving her trifle a "modernist" vibe. All the usual trifle ingredients, without the beautiful layered look. It's still delicious. And don't worry! The lemon curd recipe on the blog is a different one entirely - one that we're pretty sure will work for you!

Episode Links
~~~~
~ Lemon Curd Recipe
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com
~~~~
Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastPinterest @threekitchenspodcastYouTube @threekitchenspodcast
~~~~
Drop us a comment or give us a like - we'd love to hear from you!

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcast

Drop us a comment or give us a like - we'd love to hear from you!

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Let's forget about winter for a moment, and enjoy a tropical drink on this episode of Speakeasy. The pretty blue colour of the Blue Lagoon Fizz, thanks to blue curaçao, will take your imagination straight to the beach.

A Blue Lagoon is a classic cocktail, to which Sarah has added soda to make it fizz. She also gives us other ideas for drinks to make with blue curaçao, so you can imagine you're at the beach every happy hour!

Cheers!

Episode Links~~~~
~ Blue Lagoon Cocktail Recipe
~~~~

BONUS
Speakeasy Series
Produced by Three Kitchens Podcast
Music by Lori Anderson Doering @alegriasguitarstudio
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com
~~~~
Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastPinterest @threekitchenspodcastYouTube @threekitchenspodcast
~~~~
Drop us a comment or give us a like - we'd love to hear from you!

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcast

Drop us a comment or give us a like - we'd love to hear from you!

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The holiday season is upon us, and we're all going to be looking for great recipes to make the most yummy use of turkey dinner leftovers. In this episode of Three Kitchens Podcast, Sarah puts an Asian twist on her easy turkey (or chicken) leftovers soup.

Coconut milk, garlic, ginger and a touch of curry make this soup just different enough from the usual to keep things interesting. Add in leftover veggies and a starch and you've got a new family favourite. And those leftovers will never go to waste.

Episode Links
~~~~
~ Sarah's Leftover Soup Recipe
~ Erin's Chicken Broth Recipe
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com
~~~~
Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastPinterest @threekitchenspodcastYouTube @threekitchenspodcast
~~~~
Drop us a comment or give us a like - we'd love to hear from you!

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcast

Drop us a comment or give us a like - we'd love to hear from you!

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This week on Three Kitchens Speakeasy, Heather's sharing a cocktail recipe that she's modified from the original and turned into something delicious.

Cool as a Cucumber is made with muddled cucumber, mint and simple syrup with gin and a dash of soda. She found the inspiration from a cocktail book called Pour Me Another (J.M. Hirsch). This book is full of cocktails with fun names that Sarah and Erin can't help but dissect and poke fun at. Join us for some good laughs and a great drink.

Cheers!

Episode Links~~~~
~ Cool as a Cucumber Cocktail Recipe
~~~~

BONUS
Speakeasy Series
Produced by Three Kitchens Podcast
Music by Lori Anderson Doering @alegriasguitarstudio
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com
~~~~
Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastPinterest @threekitchenspodcastYouTube @threekitchenspodcast
~~~~
Drop us a comment or give us a like - we'd love to hear from you!

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcast

Drop us a comment or give us a like - we'd love to hear from you!

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We can't seem to get enough of these vintage recipes here at Three Kitchens Podcast. This week, we've got Plum Cake with Streusel, a family recipe from Erin's Oma.

In baking and pastry making, streusel is a crumbly topping of flour, butter, and sugar that is baked on top of muffins, breads, pies, and cakes. In this recipe, the cake is topped with plums and streusel. It's not too sweet, perfect for dessert or tea time with Oma.

Substitute just about any fruit of your choice with this cake and make it a recipe to hand down through your own family. We guarantee everyone will want the recipe, and a second slice of this cake.

Episode Links
~~~~
~ Plum Cake Recipe
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com
~~~~
Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastPinterest @threekitchenspodcastYouTube @threekitchenspodcast
~~~~
Drop us a comment or give us a like - we'd love to hear from you!

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcast

Drop us a comment or give us a like - we'd love to hear from you!

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This week on Three Kitchens Speakeasy, Sarah's sharing a South Korean drink that brings back good memories. Or rather, good times with lost memories in South Korea.

This one is made with a Korean spirit called soju, which Sarah tells us must be mixed with something tasty because on its own, soju is terrible. The flavours have Erin and Heather completely fooled and neither of them were even close to the special ingredient that makes this cocktail so tasty. Turns out, it's yakult -- a Japanese sweetened probiotic milk beverage, like a yogurt drink. Sarah mixed yakult and soju with Sprite and froze it until it was nice and slushy.

Careful with this one, because once you start, it's hard to stop and even harder to get off your chair after a couple of these drinks.

Cheers!

Episode Links~~~~
~ Yogourt Soju Recipe
~~~~

BONUS
Speakeasy Series
Produced by Three Kitchens Podcast
Music by Lori Anderson Doering @alegriasguitarstudio
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com
~~~~
Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastPinterest @threekitchenspodcastYouTube @threekitchenspodcast
~~~~
Drop us a comment or give us a like - we'd love to hear from you!

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcast

Drop us a comment or give us a like - we'd love to hear from you!

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In this episode of Three Kitchens Podcast, we welcome special guest Chef Kiki Coll to chat about vintage American recipes. We had a lot of fun and we could have talked all day long about American cooking circa 1920s-70s.

Chef Kiki's love of vintage food goes back to her childhood, learning to cook from her mother and other home cooks in her life. Kiki runs a popular Facebook group called Vintage Recipes, where she posts original recipes from her mother, and some she finds in old cookbooks and newspapers. She also publishes vintage recipe booklets, and has a busy personal chef business in Delaware.

We made two of Kiki's recipes, Orange Glazed Hens and Valentine's Prosecco Fruit Jelly. We loved both of these recipes. They've absolutely stood the test of time and we want you all to go and make them. We're not posting Kiki's recipes on our blog because we want you to check out her website and grab those recipes there. Find the links below!

Chef Kiki agreed to cook a vintage recipe that we shared with her as well. Erin found it in an old Woodward's recipe book. Spinach Topped Tomatoes are a great side dish to go with those delicious Cornish hens. Kiki put her own zhuzh on this recipe that we can't wait to try. As you can tell, we loved this whole meal and really enjoyed our conversation with Chef Kiki. Find the tomatoes recipe on our blog.

What's your favourite taste of nostalgia?

Episode Links~~~~
~ Vintage Recipes Facebook group
~ Chef Kiki Coll's Website
~ Spinach Stuffed Tomatoes Recipe
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com
~~~~
Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastPinterest @threekitchenspodcastYouTube @threekitchenspodcast
~~~~
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This week on Three Kitchens Speakeasy segment, Erin brings a classic Hot Buttered Rum cocktail that she discovered in a 1970's entertaining guide. She shares some vintage ideas from the past and the vintage prices included in the guide.

This cocktail contains rum, butter, hot water or cider, a sweetener and various spices.

Tune in to warm the cockles of your heart with this drink and these memories.

Cheers!

Episode Links~~~~
~ Hot Buttered Rum Recipe
~~~~

BONUS
Speakeasy Series
Produced by Three Kitchens Podcast
Music by Lori Anderson Doering @alegriasguitarstudio
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com
~~~~
Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastPinterest @threekitchenspodcastYouTube @threekitchenspodcast
~~~~
Drop us a comment or give us a like - we'd love to hear from you!

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By now our regular Three Kitchens Podcast listeners know how we adore a good dumpling. We're guessing you do, too. What's not to love about soft little parcels of dough filled with, well, just about anything? This week, Heather makes us pink pierogi filled with a spinach, potato and feta filling. This is going to appeal to your dumpling-loving heart and it makes a pretty plate to serve to your guests.

These pierogi are made pink by the addition of beet juice in the dough. It's as simple as that. They don't taste of beets, but the veggies give this dough a beautiful and unexpected colour. The filling of mashed potato, wilted spinach and feta cheese is one of the best pierogi fillings we've tasted. If you prefer a plain pierogi dough, that's great too, but give this filling a try. It's so good.

Episode Links~~~~
~ Pink Pierogi and Potato, Spinach and Feta filling recipe
~ Regular Pierogi Dough Recipe
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com
~~~~
Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastPinterest @threekitchenspodcastYouTube @threekitchenspodcast
~~~~
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On this Bonus, Speakeasy Episode, Heather shares a cocktail and a mocktail, although one of her co-hosts doesn't take time to read her instructions and invents a whole new drink that we've dubbed "Sarah's Knees."

I guess that gives away the mystery doesn't it? Well, tune in anyway for a good laugh and to discover what you should be filling your glass with this Friday.

Cheers, friends!

Episode Links
~~~~
~ Bee's Knees Cocktail recipe
~ Grapefruit Thyme Fizz Mocktail recipe
~ Calgary Farmer's Market West
~ Fallen Timber Meadery
~~~~

BONUS
Speakeasy Series
Produced by Three Kitchens Podcast
Music by Lori Anderson Doering @alegriasguitarstudio
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com
~~~~
Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastPinterest @threekitchenspodcastYouTube @threekitchenspodcast
~~~~
Drop us a comment or give us a like - we'd love to hear from you!

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We don't really keep up with the latest food trends on TikTok, but for this episode of Three Kitchens Podcast Sarah decided to give one of these recipes a whirl. She tried the trending recipe, Dalgona Coffee, and to make this a proper breakfast, she also made Pesto Eggs over Sourdough Bread.

Dalgona coffee is a beverage made by whipping equal parts instant coffee powder, sugar, and hot water until it becomes creamy and then adding it to cold or hot milk. Sarah added a shot of Bailey's Irish Cream to cold almond milk and topped it with the whipped coffee. And wow, was it good!

Pesto Eggs are as simple as they sound, but cooking the eggs in pesto of your choice elevates a simple plate of eggs and bread to a dish worthy of serving to your brunch guests. Offer it up along with that super special Dalgona Coffee and they'll be asking for seconds. Don't say we didn't warn you.

Episode Links~~~~
~ Coffee Recipe
~ Eggs Recipe
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com
~~~~
Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastPinterest @threekitchenspodcastYouTube @threekitchenspodcast
~~~~
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This week on our Bonus Series, Speakeasy, Sarah's sharing a drink that she's been sharing with everyone else but her co-hosts. They take a little offence to this, because it's so darn delicious and perfect for this time of year - they can't believe that they've been left out of this loop!

Join us to hear all about it & be sure to tell everyone you know about it!

Cheers, Friends!

Episode Links~~~~
~ Pumpkin Alexander Recipe
~~~~
BONUS
Speakeasy Series
Produced by Three Kitchens Podcast
Music by Lori Anderson Doering @alegriasguitarstudio
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com
~~~~
Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastPinterest @threekitchenspodcastYouTube @threekitchenspodcast
~~~~
Drop us a comment or give us a like - we'd love to hear from you!

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This week on Three Kitchens Podcast, we've got a recipe that's going to help you stretch your grocery dollars AND teach you a new skill or two. Erin's teaching us how to chop up a whole chicken into 11 pieces.

This is a skill that saves you money on the price per kilogram that you're paying for meat. And by doing the work of breaking down the chicken ourselves, she's showing us how to use the back of a chicken, which normally goes unused, to make a delicious stock that goes further than just this meal! Be sure to check out Erin's video where she demonstrates breaking down the chicken (link below).

Not only will you love the money you're saving, you are going to love the delicious Costa Rican-inspired recipe that has great flavours, transforming leftover chicken into a delicious meal.

Episode Links
~~~~
~ Arroz con Pollo Recipe
~ Basic Chicken Broth Recipe
~ How to Chop up a Chicken Instructional Video
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com
~~~~
Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastPinterest @threekitchenspodcastYouTube @threekitchenspodcast
~~~~
Drop us a comment or give us a like - we'd love to hear from you!

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For this Speakeasy bonus episode, Erin introduces us to the Annona Swizzle. It's a Columbian blended cocktail made with frozen guanábana fruit, coconut cream, clementine, gin, and white rum with a peppermint finish.

Erin also tells a story about the problem of Columbia's cocaine hippos. Curious about all of the above? Join us for this Speakeasy episode.

Episode Links~~~~
~ Annona Swizzle Recipe
~~~~
BONUS
Speakeasy Series
Produced by Three Kitchens Podcast
Music by Lori Anderson Doering @alegriasguitarstudio
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com
~~~~
Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastPinterest @threekitchenspodcastYouTube @threekitchenspodcast
~~~~
Drop us a comment or give us a like - we'd love to hear from you!

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On this Three Kitchens Podcast episode we're trying a traditional American cake recipe, German's Chocolate Cake. Turns out, it's not German at all. If that sounds confusing, don't worry, Heather explains the history of the name and how to make it.

We loved this fluffy, moist chocolate cake. It's not overly sweet or chocolately, but a surprisingly light chocolate cake. There are a few extra steps in the method but in our opinion, it is totally worth it. The boiled coconut pecan icing is the other distinctive element of a German's Chocolate Cake. Our reviews were a little divided on this icing, but the good news is, this cake would be delicious with whatever sort of icing you love. Buttercream? Cream cheese? Yes and yes.

We recommend giving this one a go the next time you are looking to bake a cake.

Episode Links~~~~
~ Chocolate Cake Recipe
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com
~~~~
Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastPinterest @threekitchenspodcastYouTube @threekitchenspodcast
~~~~
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Heather is mixing up a Dirty Shirley for our Halloween cocktail. It's pink, it's a little sweet but not too much, and it's got just enough vodka to make it the adults' Halloween treat. 

Mix up a pitcher and hand it out to the parents tagging along with the trick-r-treaters at your door. You'll be their new favourite neighbour. 

~~~~
~ Dirty Shirley Cocktail
~~~~

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To celebrate the spooky season, we've invited guests Indy and Samantha Randhawa, hosts of the podcast I Love This (you should too) to join us for this Halloween podcast mash-up. Since I Love This (you should too) is all about movies, and Three Kitchens Podcast is all about food, it's the perfect Halloween pairing.

The movie... Indy and Samantha introduced us to one of their Halloween favourites, Trick r Treat. It's got all the things you expect of a Halloween film - costumes, traditions, decorations, an old curmudgeon next door, murder, mean kids and scary creatures (think werewolves and zombies). Psst! There are definitely spoilers, if you're worried about that type of thing.

The food... We made three Halloween-themed treats: Cinnamon Buttercream Buns shaped like adorable black cats, Apple Pie Rice Krispie Treats, and black and orange coloured Caramel Corn. Tune in to get some ideas to make your own Halloween movie night treats!

Thank you, Samantha and Indy, for coming over. Your house next time!

Episode Links~~~~
~ I Love This You Should Too Podcast
~ Apple Pie Rice Krispy Treats Recipe
~ Cinnamon Buns Recipe
~ Caramel Corn Recipe
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com
~~~~
Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastPinterest @threekitchenspodcastYouTube @threekitchenspodcast
~~~~
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This week on Speakeasy, Erin has been inspired to create her own cocktail. She might not have a bunch of experience, but she knocks it out of the park with this Black Forest Soda. It's full of cherry and warm cinnamon and anise flavours that come from the Kirsch preserved cherries. And she's found a great cream soda from the Grizzly Paw Brewing Company. This is the perfect winter drink. Cheers!

~~~~~
~ Black Forest Soda Cocktail
~ Kirsch Cherries Recipe
~~~~~

BONUS Speakeasy Series
Produced by Three Kitchens Podcast
Music by Lori Anderson Doering @alegriasguitarstudio
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com
~~~~
Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastPinterest @threekitchenspodcastYouTube @threekitchenspodcast
~~~~
Drop us a comment or give us a like - we'd love to hear from you!

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On this episode of Three Kitchens Podcast, Sarah shares a recipe for easy, quick Korean-style chicken dish. She's putting it in a quesadilla with a little cheese but you can also put it in a bun, on a taco, or over rice.

The key ingredient in this one is gochujang, which is a red chile paste that is sweet, savoury and a little bit spicy. You can find this in your local grocery or Asian market. This one pan chicken dish cooks up quick. Make it ahead for lunches all week long.

Episode Links~~~~
~ Sarah's Dakdoritang Quesadilla Recipe
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com
~~~~
Or join us on our socials!
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~~~~
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We are traveling to Spain for this iconic drink from the Basque region.

Sarah tells us about a time during a visit to Spain, when her friends wanted to run with the bulls, and she wisely chose to be a spectator while enjoying a few Kalimotxo cocktails instead. We call that having your priorities straight. And we call this drink surprisingly yummy.

Mixing red wine with cola may sound odd, but it somehow works. Give it a try for your Friday happy hour. Cheers!

~~~~
~ Kalimotxo Recipe
~~~~

BONUS Speakeasy Series
Produced by Three Kitchens Podcast
Music by Lori Anderson Doering @alegriasguitarstudio
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com
~~~~
Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastPinterest @threekitchenspodcastYouTube @threekitchenspodcast
~~~~
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Did you know zucchini blossoms are edible? This week on Three Kitchens Podcast, Erin serves up beautiful zucchini flowers stuffed with three types of cheese, then battered and fried.

They make a stunning - and surprising - appetizer, perfect for impressing your guests. Seriously, how often do you eat flowers?

To sip alongside these delicious blossoms, Erin whipped up a pitcher of Gin & Tarragon Sparkling Lemonade. To hear all about the cocktail and mock-tail versions of that tasty drink, don't miss our Speakeasy bonus episode released last week (Oct 7, 2022).

Episode Links~~~~
~ Stuffed Zucchini Flower Recipe
~ Three Kitchens Speakeasy
~ The Gilded Gentleman Podcast
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com
~~~~
Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastPinterest @threekitchenspodcastYouTube @threekitchenspodcast
~~~~
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Welcome to our special Speakeasy bonus cocktail/mock-tail series where your favourite food friends, Sarah, Heather and Erin, enjoy a beverage and share some laughs. A new episode is released every Friday to get you into the weekend mood.

This episode of Speakeasy, Erin shares a Gin & Tarragon Sparkling Lemonade with hints of Monty Python and mispronounced fruits. Cheers!

~~~~
Gin & Tarragon Sparkling Lemonade 
~~~~

BONUS Speakeasy Series
Produced by Three Kitchens Podcast
Check out our website  where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com
~~~~
Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastPinterest @threekitchenspodcastYouTube @threekitchenspodcast
~~~~
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This week on Three Kitchens Podcast, we're using up those fresh vegetables in a cool and refreshing Gazpacho. It may be fall now, but we see no reason why Gazpacho should only be a summer thing.

Gazpacho is a cold soup or drink made of raw, blended vegetables. It's widely enjoyed in Spain and Portugal as an appetizer or to accompany the main meal. Heather made hers with tomatoes, cucumber, and an Anaheim pepper. Don't forget the olive oil! But the options are up to you - add onion or basil to make it suit your tastes. We've even seen it made with berries or watermelon. It's all just whizzed in the blender.

Now, there is some debate over whether or not authentic tomato Gazpacho needs bread blended in to make it smooth and creamy. It seems to totally come down to personal preference. We tried it both ways - with and without bread. Listen in to see which we preferred.

Episode Links~~~~
~ Milk Ice Cream ~ Gazpacho Recipe~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com
~~~~
Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastPinterest @threekitchenspodcastYouTube @threekitchenspodcast
~~~~
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To kick off our third season of Three Kitchens Podcast, we're talking with special guests, local Alberta shepherds, Ryan and Janna Greir of Whispering Cedars Ranch.

We wanted to know how lamb ends up with (or without) that distinctive gamey sort of flavour. Why is most of the lamb we see in our grocery stores imported from far away places like New Zealand or Australia? And seriously - just what kind of superhuman beings work day jobs, manage a busy farm while raising a young family, and still have time to grill a nice shoulder chop at the end of the day? We're exhausted just thinking about it!

And of course you know we chatted about cooking - and eating - lamb! Janna and Ryan gave us lots of tips for cooking with all cuts of lamb. You'd better believe we took notes, because in Part 2 of this episode we each cooked a dish with a different cut of lamb, in three very different styles. Be sure to listen to Part 2, and then get your hands on some delicious lamb and get cooking!

If you've ever been curious about raising sheep and producing a high quality lamb product here in Alberta, you'll learn so much from this fun interview. We hope you enjoy it as much as we did.

Episode Links~~~~
~Whispering Cedars Ranch
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com
~~~~
Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastPinterest @threekitchenspodcastYouTube @threekitchenspodcast
~~~~
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Welcome to Part 2 of our first episode of season 3! If you missed Part 1, go back and listen to that fun interview with lamb producers, Ryan and Janna Greir from Whispering Cedars Ranch.

This half of the episode is all about the food! We've each cooked with a different cut of lamb and have come up with three very different dishes to inspire you.

1. Sarah made a deliciously spiced kebab using ground lamb. There's also a surprise secret ingredient that you'll never guess. This was a hit with the whole family! Wrap it with some veggies and rice in a pita. M'm-m'm good.

2. Heather braised lamb shank in beer and chillies to zhuzh up a shepard's pie. We may never eat shepard's pie made with ground beef ever again. This was a crowd pleaser for sure.

3. And last but so not least, Erin shared with us her own recipe for an Icelandic inspired lamb soup. A simple clear broth is filled with tender lamb and root veggies. This hits the spot for a cool Fall day. Or any day, honestly. Yum yum.

Episode Links~~~~
~Whispering Cedars Ranch
~ Sarah's Lamb Kebab Recipe
~ Sarah's Saffron Rice Recipe
~ Heather's Lamb Shepard's Pie Recipe
~ Erin's Lamb Soup Recipe
~ Erin's Biscuit Recipe
~~~~

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com
~~~~
Or join us on our socials!
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastPinterest @threekitchenspodcastYouTube @threekitchenspodcast
~~~~
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It's Three Kitchens Podcast's last episode of season 2! Erin's taking us down memory lane to enjoy a sweet treat we remember from our childhoods. She's made homemade pop tarts with strawberry rhubarb jam!

Erin made her jam with strawberries and rhubarb from her garden. Making a pop tart is as simple as a layer of jam baked between two layers of pie crust rolled thin. Top it with icing and sprinkles and you'll be transported right back to your childhood - except this is so much better than the store-bought tarts! Erin followed a recipe from the Half-Baked Harvest blog.

We're taking a little break and we'll be back with more new episodes in the Fall.

Episode Links~~~~
~ Pop Tart Recipe
~~~~
Three Kitchens Podcast - a home cooking show
Find pictures, videos and more on our socials!
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We're reminiscing about travel eats on Three Kitchens Podcast this week. And we always love it when Sarah cooks us recipes from her childhood and inspired by more recent visits back to Singapore. And this time, she's making satay and ketupat rice with a peanut sauce. It's time to cook street food, everybody!

Satay may differ depending which country the recipe comes from, but essentially it is meat on skewers, grilled and served with some type of sauce. In Singapore, that's a flavourful peanut sauce made with red chilis, onion, garlic, ginger, lemon grass, coconut milk, peanuts (of course!) and a few other things. It sounds like a long list, but you're just going to blend it all up and simmer it down. And listeners, this home cooked satay sauce is so worth it!

Sarah used beef for her satay, marinated in coconut milk with shallot, garlic, lemongrass, turmeric, and a few other spices. One of the ingredients is galangal - a citrusy sort of ginger. It makes a crazy-flavourful satay. We absolutely loved it!

On the side Sarah gave us katupat - rice pressed into a pan and then cut into bite-sized pieces - and quick pickled cucumber and red onion. These were the perfect accompaniment to Singapore satay made in your own home kitchen. This was a real winner all around!

Now, who's up for a trip so we can all eat the real deal on the streets of Singapore?

Episode Links
~~~~
~ Ketupat Rice Recipe
~ Satay Recipe
~ Peanut Sauce Recipe
~ Easy Peanut Sauce Recipe
~~~~
Three Kitchens Podcast - a home cooking show
Find pictures, videos and more on our socials!
~~~~
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastPinterest @threekitchenspodcastYouTube @threekitchenspodcast
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Have you ever dreamed of making cheese at home but didn't know where to begin? Then this is the Three Kitchens Podcast episode for you! Our special guest, Alexis Cobham, is a co-founder of Cheese Maker, a Canadian company that makes it possible for you to make cheese in your own kitchen!

We had a lot of fun chatting with Alexis about her company, how it all began and future plans for Cheese Maker. You may be surprised to learn one of their newest varieties is also one of the most popular - a vegan cheese that can be sliced or shredded. We can't wait to try it. They ship near and far, so be sure to check out cheesemaker.ca and order a kit for yourself!

We tested three of the Cheese Maker kits and made Mozzarella, Cheddar and Goat Cheese in our kitchens. The kits provide everything you require - you just buy the milk and carefully follow the directions.

We also made a few nibbles to go along with that cheese on your next charcuterie or party platter. A Mexican quick pickle (escabeche) and homemade crackers were definitely the perfect accompaniment for our cheeses. We also had fried mozza balls and mini pizzas. Join us over on the socials to let us know which Cheese Maker kit you're trying first!

Episode Links~~~~~
~ Cheesemaker.ca Cheese Kits
~ Escabeche Recipe
~ Cracker Recipe
~~~~

Three Kitchens Podcast - a home cooking show
Find pictures, videos and more on our socials!
~~~~
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastPinterest @threekitchenspodcastYouTube @threekitchenspodcast
~~~~
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Heather had the idea for this Three Kitchens episode to make campfire s'mores from scratch. Unfortunately, this one didn't turn out quite as she planned. In the end, we've got a recipe that worked, and another that really did not. So let's talk s'mores. What's your favourite way to make them?

A s'more is a camping treat consisting of a toasted, melty marshmallow and a piece of chocolate sandwiched between two graham crackers. In our experience, you can make it two ways: toast your marshmallow on a stick and then put it together with chocolate between crackers; or put the s'more together, wrap it in foil and place it near the hot coals until the marshmallow melts (oh, Erin came up with a third method - listen for that in the episode). Either way, it's sweet and delicious.

Heather made her own marshmallows for her s'mores. This is the recipe that worked. Homemade marshmallows are so super soft and fluffy. Much better than the store bought version, and not at all difficult to make.

The recipe that didn't work especially well is a graham cracker chocolate chip cookie. As you may have guessed from this episode's title, they just... crumbled. But that's ok. Sometimes kitchen adventures take a left turn. And in the end we came up with a few fun ways to enjoy those fantastic marshmallows!

Now it's your turn to perfect the s'more from scratch. What will you do differently?

Episode Links
~~~~
~ Graham Cookie Recipe
~ Maple Marshmallow Recipe
~ Vanilla Marshmallow Recipe
~~~~

Three Kitchens Podcast - a home cooking show
Find pictures, videos and more on our socials!
~~~~
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastPinterest @threekitchenspodcastYouTube @threekitchenspodcast
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This week, Erin is inspired to make a recipe she heard about on one of her favourite foodie podcasts. She just couldn't resist making Sweet Potato Gnocchi with Bacon-Miso Sauce. And lucky for Three Kitchens Podcast, too. Because this recipe is a new favourite around here.

Gnocchi is a small potato dumpling, cooked in salted water and dressed in a sauce. In this recipe, sweet potato takes the place of a regular white potato for a sweeter flavour and beautiful orange colour.

And who can resist that bacon-miso flavour combination? It's a simple sauce that somehow manages to kick this whole dish up several notches. Come along and listen. We think you'll be inspired to try this recipe at home yourself.

Episode Links~~~~
~ Sweet Potato Gnocchi w/ Bacon-Miso Sauce Recipe
~ The One Recipe w/ Jesse Sparks
~ Adrienne Cheatham & Sunday Best Cookbook
~~~~

Three Kitchens Podcast - a home cooking show
Find pictures, videos and more on our socials!
~~~~
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastPinterest @threekitchenspodcastYouTube @threekitchenspodcast
~~~~
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This Three Kitchens Podcast episode is all about making Mexican enchiladas, and the most important aspect of this dish - the enchilada sauce. If you ask us, the sauce makes - or breaks - the enchilada and Sarah was determined to find the perfect recipe.

An enchilada is a tortilla rolled around a filling and covered with that all important sauce. They can be filled with many different ingredients, including meats, cheese, beans, potatoes, or vegetables. Enchilada sauce can vary as well, from chili-based, to mole to cheese-based sauces.

Sarah made a chorizo-filled enchilada with a red sauce made using four types of dried chili peppers. The result was extremely flavourful, and surprisingly not too spicy. She also made a delicious Mexican rice, which was the perfect accompaniment to this dish. We all loved this enchilada. Erin and Heather agreed that, as usual, the only thing missing was more of it!

Episode Links
~~~~
~ Enchilada Recipe
~ Mexican Rice Recipe
~~~~

Three Kitchens Podcast - a home cooking show
Find pictures, videos and more on our socials!
~~~~
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastPinterest @threekitchenspodcastYouTube @threekitchenspodcast
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Sabich is a Middle Eastern sandwich of fried eggplant, hard-boiled egg, hummus, tahini, salad, and a spicy mango Amba Sauce all cozied up in a pita flatbread. When Heather stumbled across it while browsing Pinterest, she knew she would be making sabich for a Three Kitchens episode. And we're so glad she did!

Heather takes us through all the recipes she made in order to create her sabich:
mango amba sauce, hummus, tahini sauce, a quick Middle Eastern salad, and a homemade pita bread. It sounds like a lot of work, but if you plan ahead and make the amba sauce in advance, it really isn't too time consuming. And you WILL want to make this sauce. It is delicious on burgers, or as a dip scooped up with pita chips. Of course, you can always use store-bought pita if you're pressed for time (but you may not want to once you've made your own).

Apparently, the ingredients in a sabich are based on a traditional quick breakfast of Iraqi Jews. To that we say, that sounds like our kind of breakfast! We're confident this combination of flavours will win you over too.

Episode Links
~~~~~ Amba Sauce Recipe
~ Hummus Recipe
~ Sabich Sandwich Recipe
~ Pita Bread Recipe
~ Calgary Stampede
~~~~

Three Kitchens Podcast - a home cooking show
Find pictures, videos and more on our socials!
~~~~
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastPinterest @threekitchenspodcastYouTube @threekitchenspodcast
~~~~
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In this episode of Three Kitchens, Erin went back to her roots with a recipe for Norwegian Lefse that her Great Grandmother had written on an envelope. Unfortunately, Grandma didn't include instructions so Erin had some work to do (scroll down for the recipe)!

Lefse is a traditional soft Norwegian flat bread made with potatoes. A large batch of lefse could be dried and stored for the long winter.

There are many ways to enjoy lefse, and one of these is with a slice of Julesylte - a type of pressed cooked meat, in this case pork, that is usually served during Christmas. You may not be surprised to hear Sarah and Heather were a little unsure about this idea of pressed meat (it involves boiled pork and gelatine!), but they were ultimately won over.

Add a dollop of spicy homemade mustard and you've got a delicious snack. Erin walks us through making all three of these recipes in this episode.

There was a lot to talk about with this tour of Norwegian cuisine! If you want to jump right in, recipes begin at about the 6:50 minute mark. Enjoy!

Episode Links~~~~
~ YYC Bread Stories
~ Pressed Pork Recipe
~ Mustard Recipe
~ S2.19 Flaky Phyllo Spanakopita
~~~~

Great Grandma's Lefse Recipe
(makes ~40)

5 lbs Potatoes

1 cup Melted Butter

1 tsp Salt

1 1/4 tsp Baking Powder

2 1/2 tsp Sugar

3 - 4 Cups Flour

1/2 - 3/4 Cup Cream

Day 1
- Peel and cut potatoes into similarly sized chunks and boil in salted water until fork-tender.
- Drain and rice the potatoes back into the same pot. Mix in melted butter, salt, baking powder and sugar into the warm potatoes. Cover and let cool overnight in the fridge.

Day 2
-Break-up the potato mixture by stirring with the handle of a wooden spoon. Then add the cream and flour to the potatoes. Knead and mix until you've formed a smooth dough that is not tacky and sticking to the counter.
- Place a pizza stone in the lower half of your oven and pre-heat to 400F.
- Divide the dough into approximately 40, 1/4 cup portions.
- Evenly flour your counter with a generous amount of flour using a sieve. Roll out a ball of dough into a 10-12" circle. This might take A LOT of flour to prevent your dough from sticking.
- Transfer to the stone in your pre-heated oven using a spatula or your arm to place it on flat and carefully.
- Bake on stone in oven for 1-2 min per side. Don't let it get too brown or crispy.
- Remove from oven and repeat rolling and baking the remaining dough. Stack and allow to cool or serve immediately slathered with butter, a sprinkle of brown sugar & rolled up.

Three Kitchens Podcast - a home cooking show
Find pictures, videos and more on our socials!
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Instagram @three_kitchens_podcastFacebook @threekitchenspodcastPinterest @threekitchenspodcastYouTube @threekitchenspodcast
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We were thrilled to welcome a special guest to Three Kitchens Podcast this week, Julie Strauss, host of the Best Book Ever Podcast. She's also an author, a mom, and an avid home cook, and she fit right in so well we should call this episode Four Kitchens.

We all cooked two recipes this week. We asked Julie to share one of her favourite go-to recipes for a busy week night for us to try and we shared one with her as well. We made Julie's go-to choice of Crockpot Carnitas and also Sarah's go-to General Tso's chicken.

These are two very different recipes, but they're both delicious and worth trying if they're new to you. Listen to this fun episode and learn how to make and serve these recipes. Maybe they'll become one of your go-to meals!

And don't forget to check out Julie on the Best Book Ever Podcast where she gets to know interesting people by asking them about their favourite books.

Episode Links
~~~~Best Book Ever Podcast
General Tsao Chicken Recipe
~~~~

Julie's Crockpot Carnitas Recipe (serves 8)4 tsp salt

4 tsp garlic powder

4 tsp ground cumin

2 tsp dried oregano

2 tsp ground coriander

1 tsp ground cinnamon

1 4-lb boneless pork shoulder roast (also known as pork butt)

6 bay leaves

2 cups chicken broth

1 orange

The night before you are serving:

Mix all dry spices together to make a rub.

Prepare roast by trimming the fat cap to about 1/3 inch. Stab holes all over the roast with a sharp knife. Massage the entire roast, including the fatty bits, with the dry rub, and make sure to poke the rub into the knife holes so it flavours all through the meat.

Let it sit overnight in the fridge.

Morning of serving:

Put bay leaves in the bottom of your slow cooker, and place the pork on the bay leaves, fat side up (so when it cooks, the fat melts into the entire roast). Pour the chicken broth around the sides of the roast (so it doesn’t rinse off the spice rub). Cut the orange into quarters, squeeze the juice into the liquid, and drop the quarters in to perfume the roast. Cook on low for about 8 hours.

To serve:

Shred the meat with a fork (it should be falling apart tender) removing any chunks of fat that still remain. Place the meat in a bowl with the juice spooned over it.

Serve buffet style with any of the following fixings:

Warm tortillas

Shredded lettuce

Sour cream

Guacamole

Shredded cheese

Tomato

Salsa

Black beans

Rice

Raw and/or Pickled onions

Pickled jalapeños

Cilantro

I put out as many fixings as I can so everyone can make their own tacos. But my personal non-negotiable items are the pickled onions, pickled jalapeños, cilantro, and shredded lettuce. The pork is very rich, and I think the crunchy/sour really cuts the richness.

This makes a LOT. Leftovers are great in other meals:

For brunch, with scrambled eggs and tomatoes.

Over nachos.

As a sandwich filling, with melted cheese, lettuce, and onions.

Three Kitchens Podcast - a home cooking show
Find pictures, videos and more on our socials!
~~~~
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastPinterest @threekitchenspodcastYouTube @threekitchenspodcast
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In this Three Kitchens episode, Sarah serves up a big bowl of congee - a classic Chinese rice porridge often enjoyed for breakfast. It's the thing her family requests when they're feeling under the weather, or when they're craving something warm and cozy on a cold day. We've decided it's not just for breakfast, or cold days. We'll take Sarah's congee for any meal, on any day!

Congee can be made and served many different ways, but come along and learn to make this dish Sarah's way, with leftovers and whatever you've got handy in the fridge.

For this congee, she starts with leftover rice, adds ginger, garlic and shredded BBQ pork ribs, and tops it off with homemade chilli oil and crispy kale chips. The method is very similar to making a risotto - add lots of broth and stir, stir, stir! See below for Sarah's rib recipe and her modifications to the congee.

This recipe makes a lot, which is perfect because you're going to want to dip back in the pot for more.

Sarah's Ribs
1.5 kg of cut pork ribs with a splash of sake or cooking wine. Let it sit for at least 15 min.
1 onion sliced
3-4 cloves of garlic and same amount of ginger minced
1.5 -2 tablespoon Chinese five spice
1-2 tablespoon gochujang (can replace with chilli powder & ketchup)
1 teaspoon salt
1 tablespoon honey
1 tablespoon soy sauce
1 star anise
Chicken stock
Corn starch slurry (1-2 tablespoon cornstarch and same amount water)

Sear ribs.
Fry onions and garlic ginger paste in your dutch oven or slow cooker.
Add spices, salt, soy sauce honey and ribs, and stir
Add chicken stock to 3/4 level of ribs
Cook till tender (6-8 hrs)
Add salt to taste
Add cornstarch slurry and cook for another 15-30 min
Turn off heat and add 1 teaspoon of roasted sesame oil

Modifications for Hetty Mckinnon’s congee
1 1/2 cups cooked white rice to 9 cups of water and 2 heaping tablespoons chicken powder (bouillon). Sliced ginger and minced garlic.

Crispy Kale Chips
2 bunches of kale salted and tossed in olive oil baked at 300F. Keep an eye on it. About 10-15 min

Episode Links~~~~
~ John's Breakfast and Lunch
~ Milk Ice Cream Shop
~ Cookbook: To Asia with Love by Hetty McKinnon
~ Congee Recipe
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Three Kitchens Podcast - a home cooking show
Find pictures, videos and more on our socials!
~~~~
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastPinterest @threekitchenspodcastYouTube @threekitchenspodcast
~~~~
Drop us a comment or give us a like - we'd love to hear from you!

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Join us for a love story this week on Three Kitchens Podcast.

Bacon jam is like a fun little meet cute of crispy bacon and caramelized onions. Add a dash of bourbon and it's a full-on crush. Now, put this dark, smoky bacon jam on a beautifully crisp twice-fried chicken sandwich and it's true love forever. A marriage made in heaven - or, in this case, in your kitchen!

Heather takes us through her adventure in frying chicken using the Korean method. It is first brined overnight and then fried twice. It's the perfect way to enjoy bacon jam, but this condiment is also delish on grilled burgers, on a salad, with your breakfast... And Erin has plans to use it to top a baked brie. We say yes, please to all of that.

Episode Links~~~~
~ Maple Syrup Harvesting
~ Bacon Jam Recipe
~ Chicken Brine Recipe
~ Koreatown Fried Chicken Recipe
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Three Kitchens Podcast - a home cooking show
Find pictures, videos and more on our socials!
~~~~
Instagram @three_kitchens_podcastFacebook @threekitchenspodcastPinterest @threekitchenspodcastYouTube @threekitchenspodcast
~~~~
Drop us a comment or give us a like - we'd love to hear from YOU!

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In this Three Kitchens Podcast episode, guests from the Calgary Fire Department (CFD) give us all some valuable kitchen fire safety tips and allow us a glimpse into what it's like to cook and eat at the fire station.

Carol Henke, Information Officer for the CFD, is a wealth of knowledge about all things fire safety. Kitchen grease fires are more common than you might think. Do you know how to handle one in your kitchen? Carol walks us through it, provides other safety tips, and her own personal stories of eating at the fire hall.

Then we have a few firefighters tell us their experiences with planning meals, shopping and cooking for a hungry crew. If you've ever wondered who does the cooking, what they're eating, and what happens if firefighters have food on the stove when they get called out to an emergency, be sure to check out this episode. Their stories are a fun and insightful peek into the firehall kitchen.

And finally, we whipped up a sweet treat to thank our guests. We've got a No Bake Nanaimo Bar Cheesecake portioned and delivered in jam jars. It's a fun twist on a classic Canadian dessert. The jam jars make it easy to transport and it looks cute too!

Episode Links~~~~
~ Calgary Fire Department
~ Nanaimo Bar Cheesecake Recipe
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We've been seeing beautiful baked goods made with ube - a purple yam -  popping up in our Three Kitchens Podcast Instagram feed. These purple-hued goodies inspired Erin to try making the ube halaya (the purple jam used as the base for ube baking), and using it to make  muffins and cookies. 

As you might imagine, this sparked a lively discussion, more research, and plenty of confusion. Is what we find in our grocery stores really ube? Or is it a purple yam, or maybe a sweet potato? What we know for certain is that the muffins and cookies Erin baked were as delicious as they were beautiful to look at!

Come along with us down the rabbit hole of conflicting information about the ube trend. But mostly, join us for the delicious purple baked goods! Because at the end of the day, we're here for the food. 

Episode Links~~~~
~ InFarm Vertical Growing Systems
~ Purple Jam Recipe
~ Muffin Recipe
~ Crinkle Cookie Recipe
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By now our listeners know Sarah loves making dumplings. And the whole Three Kitchens Podcast gang - kids included - love to eat them, so when she says she's making Nepalese Momos, we are here for it.

Momos are savoury dumplings, steamed and usually served with a sauce or in a soup. Sarah made hers with a flavourful chicken filling and a sauce of tomatoes, szechuan peppers, onions and turmeric. And because she likes to get creative, she coloured her wrappers for a show stopping and delicious dish. We loved them and we think it's safe to say you will too.

Remember, you can make these with dumpling wrappers from the grocery store if you don't want to make your own. The magic is in the filling and the sauce!

Other fun stuff in this episode
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Erin introduces us to an app designed to help everyday people fight food waste in their local communities by connecting them to restaurants and grocery stores with surplus meals and ingredients. Consumers get great food, store owners no longer throw away delicious surplus, and we all contribute to lowering greenhouse gas emissions and reduce waste. Genius, right? It's called Too Good To Go and the link is below.

Episode Links~~~~
~ Too Good to Go App
~ The Himalayan
~ Momo Filling Recipe
~ Momo Wrapper Recipe
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It's our first anniversary! A whole year has passed since we started recording our conversations about food and home cooking. It has been so much fun, and we're taking a minute to remember some hilarious moments and favourite episodes.

Join us as we listen to and laugh along with clips from past episodes.

We also have a few recipe updates for you - Erin has an improved version of the one pan chicken dinner from episode 1.10; a few additional tips from Sarah for the Ondeh Ondeh Cake (episode 2.22); and a final answer on which empanada dough recipe is the one we love (hint: it's Francis Mallmann's Beef & Onion empanada recipe from foodandwine.com).

Thank you for listening! Here's to another fun year of cooking!

Episode Links~~~~
~ 1.1 BAO Chicka Bow Wow
~ 1.2 Whisk Mayo Like Your Life Depends On It
~ 1.9 Not to be Confused with Macaroons
~ 1.11 Rum Challenge
~ 1.21 Date Night
~ 2.6 Diwali: This Lunch was Lit!
~ 2.11 Persimmon Puddin'
~ 2.12 Hey John, Here's your Roti
~ 2.13 Wow 'em with Wellington
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Piri Piri Oven Baked Chicken
5 Cloves Garlic
1 Sweet Red Pepper
1 Jalapeño Pepper

6-8 Chicken Pieces (legs and thighs, bone-in)

1/4 Cup Olive Oil
2 tbsp Red Wine Vinegar
1tsp Salt
1/2 tsp Chili Flakes

Pre-heat oven to 425F

Mix together the oil, vinegar, salt and chili flakes in a large bowl. Dice garlic and peppers coarsely and add to bowl along with the chicken pieces. Mix together with your hands and get everything coated nicely.

Place chicken in a cast iron pan, skin side up. Distribute the peppers around the chicken pieces. Pour the remainder of the marinade from the bowl over everything in the pan.

Place in oven and bake for 20 minutes. Give the peppers a quick stir and then bake for another ~25 minutes or until chicken is cooked through.

Remove from oven and transfer chicken to a plate & keep warm. Spoon out the peppers and cooking liquid into a blender & blend up to create the delicious piri piri sauce. Spoon the sauce over the chicken and serve with rice.

A nice salad on the side makes for a delicious weeknight meal!

Hope you enjoy!

Erin :)
If you want it less spicy, remove the seeds and vein of the jalapeño.
When I make the piri piri sauce, I transfer the peppers and cooking liquid to a glass and use my immersion blender.

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It is almost Easter and Heather has upped her baking game for Three Kitchens Podcast with a recipe for Paska Ukrainian Easter Bread, with a side of dried apricot jam. She did her best to bake all the love, positive thoughts and good wishes she could muster, while working with this beautiful, but time-consuming, bread recipe.

The end result was certainly worth the effort. It's a slightly sweet, soft and fluffy egg bread that goes perfectly with the apricot jam and a cup of tea. Maybe you'll want to bake Paska for your Easter celebrations, and we hope you'll join us in keeping the Ukrainian people in our hearts this Easter.

Episode Links~~~~~
~ Cô Trâm Kitchen
~ Paska Bread Recipe
~ Apricot Jam Recipe
~ Ukrainian Fine Foods
~ Kalyna European Food Market
~ Heritage Bakery & Deli
~ Baba Jenny's Ukrainian Food
~ The Perogy Guy
~ S1.18 The Better Babka
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In this episode of Three Kitchens, we try a beef tenderloin that Erin roasted to melt-in-your-mouth perfection and served with a rosé sauce and quick pickled onion. This simple dish was a true winner, one that we can't wait to replicate. 

Sarah said it was like something she would order at an amazing restaurant. Heather is already making plans to serve it on a bed of greens with a big chilled glass of rosé. Summer 2022, meet your signature salad. 

Episode Links~~~~
~ Salvador Dali Cookbook
~ Beef Tenderloin with Pickled Onions Recipe
~ How to Tie a Tenderloin
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Episode 2.27: Where's the beef? Not in this burger! 

Sarah, the self-declared carnivore, told us she was making a sauce and then surprised us with not only a sauce, but a plant based burger to to serve it on! It was delicious and we absolutely did not miss the meat in this one. Sarah clued us in to a key ingredient for maximum flavour - tempeh! Join us to learn how to trick even the pickiest meat lovers in your life.

And as a little bonus, we have the sweetest review of a cookie mix from Alberta company, Confetti Sweets. These reviewers know their cookies! You'll want to buy whatever these two are selling.

Episode Links~~~~
~ Confetti Sweets Cookie Mix
~ Smash Burger Recipe
~ Special Sauce Recipe
~ Plant Based Burger Recipe
~ S2. 25 Pub Night at Home with Special Guests Avery & Lena from Mess Hall Podcast
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We've got a Ghanaian peanut stew on Three Kitchens Podcast this week. This West African dish is full of veggies, chicken and spices. And don't forget the peanut butter!

This recipe from www.nodishrespect.com can be adapted to suit your tastes or the ingredients you're able to find at your local market. It makes a huge pot, so get ready to share peanut stew with all your friends and neighbours!  We're pretty sure they will thank you.

Episode Links~~~~
~ Biosphere 2 Experiment
~ Three Kitchens Podcast on Pinterest
~ Peanut Stew Recipe
~ Mama K's Afro-Caribbean Market ~ Calgary
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Fellow foodies Avery and Lena Cochrane, hosts of Mess Hall Podcast, join this episode of Three Kitchens to make our take on pub food.  We're celebrating St. Patrick's Day from the comfort of our homes. Thank you, Mess Hall, for hanging with us! It was all delicious and we had a lot of fun!

Pub night menu:
☘️ Erin's Marsala Chicken Tenders
☘️ Sarah's Bulgogi Beef Sliders
☘️ Heather's Veggie Pakora with Mango Chutney
☘️ Avery and Lena's Guinness Chocolate Cake Pops with Irish Cream Icing

So, gather your friends and create your own pub night at home for St. Patrick's Day, or any day! And don't forget to check out Mess Hall Podcast for fun food reviews wherever you listen to podcasts.   

Episode Links~~~~
~ Mess Hall Podcast
~ Bulgogi Burger Recipe
~ Pakora Recipe
~ Mango Chutney Recipe
~ S2.21: Holy Cannoli
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Have you ever thought of baking pasta and meat sauce in a pie crust? This idea is new to us at Three Kitchens, but we're keen to give it a try.

Erin found this unusual pie recipe in the cook book, A Chef's Tour of Italy (Joe Famularo): The Resident Cook's Penne Pasta in Timbale, Lucca Style.

We gave the various components mixed reviews, but does it all come together in the end? Listen and judge for yourself.  And once you've got the dish and the reviews from us, take your favourite parts and go make it the way you want for Pi Day on March 14!

Episode Links~~~~
~ Gordon, Gino and Fred: Road Trip
~ A Cook's Tour of Italy by Joe Famularo
~ S1.14 You Gotta Focaccia
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We're happy to welcome special guest Dawn Buschert, Owner/Operator of Shirley's Greenhouse, Olds Uptowne Market, Symon's Valley Ranch Market Store and Westside Farmers Market in Calgary. We talk about knowing where your food comes from and the importance of supporting local growers and producers.

Once you've got those fresh veggies home, Heather has a recipe for you to try: Spicy Roasted Carrot Salad with Tahini and Lentils. The salad dressing alone is worth a listen.

Episode Links~~~~
~ Shirley's Greenhouse
~ Olds Uptowne Market
~ Symon's Valley Ranch Market Store
~ Westside Farmers Market
~Paris Rooftop Saffron Farms
~ Salad Recipe
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Inspired by the dessert she had at a restaurant called the Malayan Council during her last trip to Singapore, Sarah enlists the help of her friend Irene, from the Bits of Joy Cake Company, to create their version of the vibrant green Ondeh Ondeh Cake.

They introduce Three Kitchens Podcast to two new ingredients, Gula Melaka and Pandan, which give this cake it's distinctive colour and sweetness. Join us to learn all about this beautiful dessert!

And, if you haven't already, go check out local cafes around Calgary that are participating in the YYC Hot Chocolate Festival. We've sampled a few and gave our reviews. Now it's your turn to go and find  your favourite before the end of February!

Episode Links~~~~
~ Onde Onde Cake Recipe
~ Bits of Joy Cake Company
~ Hot Chocolate Festival
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This Italian, cream-filled pastry looks finicky to make, but is actually not that difficult. Heather says, if she can do it so can you!

She made Three Kitchens Podcast crispy cannoli pastries filled with lemon coconut cream, and dipped in pistachios and mini chocolate chips. They look impressive and taste good, too! Tune in for a few tips and suggestions for making this recipe from CucinaByElena.

Episode Links
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~ Broken Bread
~ Cannoli Recipe
~ Coconut Whipped Cream Recipe
~ S2. 11 Persimmon Puddin' 
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We are excited to introduce our listeners to Chef Dennis Littley!

Dennis is a retired chef and culinary instructor who discovered a passion for food blogging. Through his popular recipe blog, Ask Chef Dennis, he is helping home cooks create restaurant quality meals at home. He joins us to chat about his blog, answer some of our cooking questions, and give us tips and ideas for future kitchen adventures.

For this episode, Sarah, Heather and Erin cooked Chef Dennis' Chicken Marsala recipe. This dish is so versatile, it can be made so many different ways!

Join us for inspiration, ideas and fun food chatter. Then head over to askchefdennis.com for more recipe ideas!

Episode Links
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~ Ask Chef Dennis
~ Classic Chicken Marsala Recipe
~ Baked Chicken Marsala Meatballs Recipe
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We all know you can buy frozen phyllo pastry at the grocery store. It works, it's good. Right? Well, this week on Three Kitchens Podcast, Erin takes on the job of making phyllo pastry from scratch and baking us some delightfully good Greek Spanakopita!

She's proven making phyllo from scratch isn't as intimidating as it seems. Listen in to hear Erin's tips and tricks before you head to the kitchen to make it yourself. Now if we could just convince Erin to make us some baklava with that yummy phyllo! The Three Kitchens verdict: fresh really is better than frozen in this case. *Opa!

Episode Links*
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~ Phyllo Pastry Recipe
~ Spanakopita Recipe
~ Three Kitchens Podcast on You Tube
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Three Kitchens Podcast is ready for Chinese New Year!

We're making open-faced steamed dumplings stuffed with chicken and crab, and they're ridiculously easy and delicious! While she talks us through making dumplings, Sarah also tells us a creepy true crime story featuring dumplings and murder.

Check it out! Then make your own dumplings, just in time to say Gong Xi Fa Cai!

Episode Links
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~ Shumai Dumpling Recipe
~ Omnivores Cookbook Recipes
~ The Modern Adventurer Podcast
~~~

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This Spiced Aubergine Pide from Rebel Recipes is a new Three Kitchens Podcast favourite.

Eggplant, onions, tomatoes and spices on an easy to whip up Turkish flatbread. Yes, this recipe is vegan, but you can change up your pide toppings to whatever you like. Cheese, ground lamb, smoked meat, spinach and feta... the only limit is your imagination!

Have a listen to this episode for Heather's tips and suggestions for making it at home. Enjoy!

Episode Links~~~~
~ Spiced Aubergine Pide Recipe
~ Pide Flatbread Recipe
~ Fields Podcast
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There's just something special about home grown veggies. And fresh made pasta - don't get us started! Erin marries the two this week on Three Kitchens Podcast with her Butternut Squash Ravioli and it knocks our socks off.

What a combination! Silky, smooth, melt-in-your-mouth squash seasoned with salt preserved lemons inside simple, perfect, homemade noodles. Topped with browned butter with fresh sage, this dish proves you don't need to get fancy to make something super delicious.

So, have we tempted you to try your hand at making ravioli? Erin says anyone can do it!

Episode Links~~~~
~ Norpro Ravioli Press
~ Three Kitchens Podcast on Pinterest
~ S2.13 Wow 'em With Wellington
~ S1.12  Cooking with Fire
~ S1.17 Greenie Fettuccini
~ S1.3 Easy Peasy Lemon... Salty?
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It's the season for holiday finger foods and fun drinks, even if you enjoy them at home in your PJs. Hey, maybe you'll enjoy them even more that way!

We've whipped up three appetizers for Three Kitchens Podcast's New Years Menu - chicken empanadas, hummus and chimichurri on a baguette, and buffalo chicken wonton cups. They're varying degrees of work to prepare, and they're all really delicious.

We've also got two cocktails - an Asian Daisy and a Bourbon Sour - that'll kick your party into high gear. And if you want a non-alcoholic option, Erin made us a Melon Basil slushy mocktail that we loved! Pour a drink, grab your earbuds and join us!

Episode Links~~~~
~ Empanada Dough Recipe
~ Empanada Filling Recipe
~ Buffalo Chicken Recipe
~ Chimmichurri Recipe
~ Asian Daisy Cocktail
~ Basil Melon Slushy
~ S1.21 Date Night
~ S1.7 Do you Slurp Your Empanada?
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Kill it at this year's cookie exchange with these recipes!

Is it because we're so tired of being at home in a pandemic that we've taken Three Kitchens Podcast's Christmas cookies episode on a mini world tour? We've got two variations of spicy German Pfeffernuse, beautiful jammy Malaysian Pineapple Tarts and light and crispy Mexican Buñuelos.

So get out your pencils and get ready to take notes. You'll want to make all of them.

Episode Links~~~~
~ Pfeffernuse Cookie Recipe
~ Pineapple Tart Recipe
~ Buñuelo Recipe
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First, a Three Kitchens Podcast confession: Erin tried another persimmon recipe and it... wasn't good. Like, at all. Our reactions to it were quite hilarious, actually. They can't all be winners, right?

Now that we've gotten that off our chests, on to the fantastic Beef Wellington! When we think of Beef Wellington, chef Gordon Ramsay's recipe comes to mind. Heather follows his recipe, but makes hers individually wrapped portions. Yes, they're a bit time-consuming - you're layering beef tenderloin, mushrooms and prosciutto and wrapping it up in puff pastry - but the end result will wow your dinner guests. It's a great alternative to turkey for your Christmas table.

So don't be intimidated! Have a listen as we walk you through it.

Episode Links~~~~
~ Beef Wellington Recipe
~S2. 11 Persimmon Puddin'
~~~~~

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In this Three Kitchens Podcast episode, Sarah's making Roti John, an omelette sandwich popular in Singapore and Malaysia. 

Her friend from Singapore, Paul Kaller, joins the episode to talk about the traditional recipe with minced lamb, onion and chilis, and how Roti John could be elevated with crab. Naturally, Sarah made it both ways and got creative with some dips for our Roti John. It's absolutely worth a listen because you'll want this for your next lunch. Guaranteed. 

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Erin gave in to curiosity and made a recipe using persimmon, a Persimmon Pudding. But honestly, we were a little confused over here at Three Kitchens Podcast. Is it a pudding, is it a cake? And after all is said and done, does it answer our question: what does a persimmon taste like, anyway? 

Well, you know, sometimes questions go unanswered. Oh, but you'll definitely want to top your next dessert creation with this Whipped Coconut Cream. It was a crowd favourite!

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Who doesn't love a Soft Baked Pretzel? It's crispy on the outside, soft and chewy on the inside and perfectly topped off with a sprinkle of salt. 

This week on Three Kitchens Podcast, Heather talks us through how to bake them and get that distinctive pretzel flavour. And if that's not enough, she's also whipped up a beer cheese dip that we discovered is good with a whole lot of things. 

Have a listen and maybe you'll want to back your own pretzels this weekend. Just don't forget the dip!

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This week on Three Kitchens Podcast, Sarah has made a Persian green bean, rice and lamb dish called Loobie Pollo. It's the perfect way for a couple of saffron newbies like Erin and Heather to incorporate this spice into their cooking. 

Loobie Pollo is warm and comforting and oh so good. Tune in to hear how she made it.

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In this special Three Kitchens Podcast episode, Erin learned to make strudel by watching her Oma make it from memory. 

But not just any strudel - she's making two variations, her own take on a pumpkin pie strudel and a traditional filling of quark cheese. Our faithful listeners know Erin doesn't take short cuts, so you won't be surprised to know she also made her own cheese and butter for this recipe! 

Erin has done her best to recreate this delicious dessert (or breakfast, lunch, or bedtime snack - we won't judge) the way her Oma has always done. But what did Oma think? Be sure to listen to the end to hear her review! 

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This week on Three Kitchens Podcast, Heather makes savoury Vietnamese crispy crêpes, Bánh Xèo. 

This super simple recipe makes a really yummy, and beautiful meal. We filled ours with pork, shrimp, onion and bean sprouts. Mix up your fillings, add fresh greens (mint is a must) and a dipping sauce made to your liking. 

Voila! Bánh Xèo is fresh, healthy and damn delicious.

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It's almost time for the celebration of light! Three Kitchens Podcast is so excited to have a special guest this week to help us learn about the festival of Diwali and cook up some goat curry, coconut chutney, dosas and milk toffee. 

Cooking Indian food doesn't need to be intimidating! Curry from scratch does take a little more effort but it is worth it. And we have a tip for dosas so easy you'll have no excuse not to try them! These recipes are a hit with everybody here at Three Kitchens - even the kids!

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Do you add beef to your Borscht or are you firmly in the veggie only camp on this one? 

Three Kitchens Podcast co-host Erin, has always made it strictly vegetarian. But this time she's switching things up and adding beef to her soup. Has she found a new favourite? And maybe this is the winning recipe that'll finally truly make a beet-lover out of Sarah! 

Listen along and find out.

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Heather has the dehydrator out again and is making Beef Jerky on Three Kitchens Podcast this week. 

If you love this dried meat snack, you'll know the flavour combinations are endless. Whiskey, along with some other interesting ingredients went into the marinade, and there's some discussion about whether or not it worked. Listen in and judge for yourself.

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Most of us can probably agree Ramen Noodles are great to have on hand to cook up a quick tasty meal at home. 

But in this episode, Sarah is teaching Three Kitchens Podcast how to easily take ramen to a whole new restaurant quality level of delicious. It'll impress your family or dinner guests, and they'll never know how simple it was. Ssh! It'll be our secret.

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Season two of Three Kitchens Podcast has only just begun and already we have a super fun bonus episode for you!

Recorded in the podcast studio on-site at CIFF (Calgary International Film Festival), we're reviewing the film Julia - a documentary chronicling the amazing life of Julia Child. It was a real treat for us and we hope you'll listen. Bon Appetit!

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We're kicking off Season 2 of Three Kitchens Podcast talking about cooking Fall comfort foods and family time.

We tested no fewer than five recipes from a cook book that is fast becoming a Three Kitchens favourite - Tawaw: Progressive Indigenous Cuisine (Shane Chartrand, Jennifer Cockrall-King). 

We're talking bone marrow, pheasant, squash, pumpkin, bannock and tea. Is your tummy rumbling yet? We hope you enjoy this feast as much as we did. Then go find this book and get cooking! 

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That's a wrap! It's Three Kitchens Podcast's final episode of Season 1 and we're talking about lunch!

Kids' school lunches as well as what we eat for lunch ourselves. We're all about planning ahead, packing the freezer and making it all just so darn easy. Listen in for homemade bread, muffins, meatballs, and more.

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Looking for the perfect menu to cook at home for date night with your sweetie? Three Kitchens Podcast has your back. 

Sarah turns to her favourite celebrity chef, Roi Choi, for inspiration. Think Peri-Peri Chicken with a Salsa Verde that's out of this world and a Brazilian cocktail that'll have you pouring seconds. 

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Heather's taking her fellow Three Kitchens Podcast hosts on a journey to find a home-made non-dairy ice cream to satisfy that summer treat craving. We try three options made from almond, cashew and coconut milk. Two were pretty good and one, not so much. Two out of three's not bad, right? Join us for all the details. 

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We're garlic lovers here at Three Kitchens Podcast, so we are obviously thrilled with Erin finds herself with an abundance of garlic scapes from her vegetable garden. She serves up pickled scapes as a Caesar garnish, a scape pesto crostini, and even gives grilled scapes a try. Listen in and get some creative and delicious ideas for enjoying your own scape harvest.

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Which is the better babka, chocolate or cinnamon? Heather bakes them both so the hosts of Three Kitchens Podcast can be the judges of this question, once made famous in a Seinfeld episode. Honestly, you can't go wrong no matter what filling goes in your babka. You want to bake this. Then tell us which is your favourite. Go on, we'll wait.

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Erin's spinach pasta is a new Three Kitchens Podcast favourite! This recipe from the inspiring Pasta, Pretty Please cookbook, turns garden spinach into vibrantly coloured, melt-in-your-mouth delicious noodles we still can't stop thinking about. It's a bit more effort to make your own, but one bite and you'll agree it's worth it.

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We expected Dishoom's Onion Tomato Masala to be a winner. Join Three Kitchens Podcast as they come up with ideas on how to use this delicious chutney on just about any dish you can think of...even hot dogs. And it's a good recipe to have on hand, when you are harvesting your produce this summer.

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Choux pastry takes the form of cheesy gougeres. They're light little puffs of cheesy yumminess, and lucky for Heather, easier to make than pronounce. Join us at Three Kitchens Podcast for this délicieux French recipe.

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Erin is the Three Kitchens Podcast master of the pizza dough, so BBQ focaccia should be a snap for her. Right? Stock up on olive oil and balsamic vinegar because you just might be inspired to bake up some focaccia for yourself.

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Sarah has cured eggs in two ways. And is showing Three Kitchens Podcast what to do with the final result. She also makes a quick salted egg yolk prawn dish that many pay good money at restaurants to enjoy. Find out if her easy two ingredient kitchen science experiments pay off.

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In this weeks episode, Three Kitchens joins forces around a single campfire for an Argentine inspired Asado. A  menu of roast chicken, skirt steak a-la-
vara, dutch oven vegetables and biscuits - cooked over coals and fire. Sounds ambitious? Tune in to find out if this feast turned out to be everything we hoped for.

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Rum Challenge, anyone? Erin had a bottle of rum taking up space in her cupboard. We at Three Kitchens Podcast, each came up with a recipe to feature it. It's rum three ways - and in this challenge, they're all winning recipes!

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We can't seem to stop with the salted lemons from Episode 1.3 of Three Kitchens Podcast. Erin makes Greek lemon chicken with roasted potatoes and a tasty granola salad topping. These delicious recipes will feed a family fast when time is short.

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Macarons may be an odd choice of dessert for the one who tends to wing it in the kitchen. Join us on Three Kitchens for some baking adventures. Turns out, so many things can - and did! - go wrong with this recipe. Hear all about it in this week's episode. 

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Fusion Food.... Some chefs have made careers out of it. Some don't like the word. Join Three Kitchens for a discussion about this particular F word in the home kitchen. And there are recipe ideas to go with this episode, including a home made Shawarma.

Episode Links~~~~
~ Roy Choi
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Empanadas? We love eating them. But Erin has a new cookbook which claims we should be slurping them up. She's tackling the quintessential Argentine stuffed pastry recipe: Empanadas Mendocinas. And she's making them on the BBQ. Three Kitchens is here for it. You should be too!

Episode Links~~~~
~ Chef's Table
~ Seven Fires by Francis Mallmann
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Bonus Episode: Kitchen Fails. Despite what we see on Pinterest and Instagram, we all experience moments in the kitchen when things don't go our way. Join Three Kitchens for a laugh as we share a few past kitchen fails. Happy Mother's Day to all the moms out there!

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Chia Smoothie Bowl. Wait! Don't hit snooze! Heather's making Maple Roasted Pumpkin Spice Granola and Smoothie Buddha Bowls featuring chia pudding. It just might be Three Kitchen's new favourite breakfast.

Episode Details
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~ Mr Jiu Cookbook
~ Dishoom Cookbook
~ Chia Pudding Recipe
~ Granola Recipe
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Turn your BBQ into a pizza oven. Never had success with homemade pizza? It could not be worse than some of the disasters Sarah's had. In this week's episode of Three Kitchens she's trying out a BBQ pizza stone. And we know she is going to try and shape the dough into something cute, right Sarah?

Episode Links~~~~
~ Baby Face Macarons
~ Gennaro Contaldo
~ Jamie Oliver Food Tube
~ Pizza Heaven Website
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Mayonnaise and Ceaser Salad! Sounds easy enough? Think again. A nail biting Three Kitchens episode about whisking eggs, making a delicious salad dressing and getting dinner to Erin's family on time.

Episode Links
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~ Mikey's Taco Shop
~ Salt Fat Acid Heat - Samin Nosrat
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Salty Lemons? Hungry for some Moroccan flavours, Heather is slow preserving lemons in salt and then cooking with them. Does it concern anyone else that no one in Three Kitchens has even tasted a fermented lemon before? And she's cooking up a North African inspired meal with these lemons.

Episode Links~~~~
~ Batch Cookbook
~ S1.2 Whisk Mayo Like Your Life Depends On It
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Bao! In this episode of Three Kitchens, Sarah's taking her love-hate relationship with cute steamed breads to the next level. They're not just adorable buns, they're delicious!

Episode Links~~~~
~ Mantoulicious
~ Meijimantou
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Introducing Three Kitchens, a new home cooking podcast. Whether you enjoy cooking or just like good food, join us every Tuesday as we share recipes, tips and kitchen adventures.