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08 Feb 2022
S2 E20 Three Kitchens Interview with Chef Dennis Littley
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!
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.
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.
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.
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!
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.
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.
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.
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!
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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!
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.
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 ~~~~ 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.
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.
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.
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.
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!
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.
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.
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.
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.
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.
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.
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.
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!
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.
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.
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.
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!
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.
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. Now you can cook this amazing recipe in your own kitchen!
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.
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.
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?
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.
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 in the recipe.
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 fresh 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!
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.
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?
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.
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.
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.
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.
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.
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.
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.
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.
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.
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).
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.
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.
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.
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!
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.
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!
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.
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!
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.
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.
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.
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!
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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!
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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!
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.
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.
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.
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.
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.
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!
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.
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!). 😉
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.
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!
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.
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)!
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.
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.
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.
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!
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.
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!
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.
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.
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.
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!
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.
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.
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.
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.
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.
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).
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.
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!).
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.
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!
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.
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.
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.
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.
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.
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.
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
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.
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.
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.
Divide the hot juice mixture among the orange shells and chill in the refrigerator until the gelatin sets, about 2 hours.
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.
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.
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!
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.
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!).
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.
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).
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.
Heather's stumbled onto a delicious combination of pineapple juice, amaretto and bourbon. This cocktail transports you to the tropical setting of your dreams. Just mix it up and close your eyes and you can be on that white sandy beach!
Shake with ice:
2 oz bourbon 1/2 oz amaretto liqueur 1/2 oz fresh lemon juice 3 oz pineapple juice
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.
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 ~~~~ ~ Find Larry on Instagram: @harrislarryd ~ Larry's Sourdough Method:
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.
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:
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.
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: www.threekitchenspodcast.com
You can support the show with a small donation at Buy Me A Coffee.
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.
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.
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 and intercropping. 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).
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.
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!
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.
This week, Erin and Heather welcome guest, Ryan Sanderson, to the show. Ryan is host of the Eat More Barbecue 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: www.threekitchenspodcast.com
You can support the show with a small donation at Buy Me A Coffee.
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.
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.
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.
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.
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:
Put all ingredients into a cocktail shaker or jar with ice and shake well.
Add a little caramel sauce to the rim of each glass (optional).
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.
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.
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.
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
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.
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.
2 oz freshly squeezed blood orange juice (about 1 orange)
1 oz fresh lime juice (about 1 lime)
1 oz Blanco tequila
1 oz Amaretto
Salt to rim the glass
Instructions:
Wet the rim of a glass with a lime wedge and rim with salt.
Add juices, tequila and Amaretto to a shaker or jar with ice. Shake until cold.
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.
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*
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.
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 she doesn't own a smoker, Erin made ribs in her oven. They were fantastic, so don't rule this out - if you don't have a smoker or even 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.
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.
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).
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.
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.
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.
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.
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.
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: www.threekitchenspodcast.com
You can support the show with a small donation at Buy Me A Coffee.
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.
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.
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!
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.
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.
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.
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.
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.
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.
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.
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!
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.
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 leek 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 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 from 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!
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.
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.
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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