Explorez tous les épisodes du podcast Three Kitchens Podcast
| Titre | Date | Durée | |
|---|---|---|---|
| S6 E4: Food for Thought: Kitchen Witchery - Telling Fortunes with Food | 28 Oct 2025 | 00:22:29 | |
Introducing a new episode format for season 6: Food for Thought! This one is a foray into Kitchen Witchery, just in time for Halloween. In the Food for Thought series we are talking about whatever we feel like getting into -- it might be a news story, history, trend or science -- always with some connection to food. It's not a deep dive, but just enough for you to sound interesting at your next family dinner. Kitchen witchery (see also kitchen divination) is the practice of fortune telling and spell casting using food, or performed during the act of cooking and baking. Reading tea leaves might be one of the most commonly known practices, but are you familiar with cromniancy, ovamancy, or tyromancy? Come along and learn a little about each of these in this Food for Thought episode. And don't miss the end, when Heather attempts to read Erin's fortune in brie cheese. You read that right. Kitchen witchery is also as simple as cooking with intention. Ever heard of adding love into your dishes? Cooking and baking with gratitude, focus and intention? You may already be practicing kitchen witchery! Learn more about Tyromancy from Jennifer Billock. Follow her on Instagram @jenniferjoanbillock Other sources: | |||
| S6 E3: Mochi Ice Cream | 21 Oct 2025 | 00:26:02 | |
This is a fun one! Erin tries her hand at making mochi ice cream for a birthday celebration, this week on Three Kitchens Podcast. Mochi ice cream is a Japanese dessert made of a small scoop of ice cream encased in a soft, chewy, sweet rice cake called mochi. The mochi provides a unique, stretchy texture, while the ice cream offers flavour and creaminess. Think of it like a dessert dumpling. You can choose the ice cream flavours you love the most, and surprise your friends and family when they bite into their mochi ice cream. If it's your first time making mochi ice cream (as it was for Erin as well), take advantage of Erin's tips and tricks based on her experience with the recipe. Get the recipe for mochi ice cream. | |||
| S6 E2: Celebrate Diwali with guest, Renu Bhardwaj | 14 Oct 2025 | 00:37:34 | |
This week on Three Kitchens Podcast, we welcome Renu Bhardwaj, a UK-based food blogger and author of Celebrate Diwali: Recipes, Activities, and Crafts for the Entire Family. Celebrate Diwali includes crafts, celebration tips, and of course, recipes: delicious, accessible Indian dishes that blend tradition with a modern, family-friendly approach. Renu shares her memories of learning to cook alongside her mother, and the dishes that take her right back to those regular family dinners, and annual Diwali festivals. We make one of her favourites, chole bhatura. As Renu describes it in her book: "The irresistible combination of spiced chickpeas and puffy, deep-fried bread makes chole bhatura a cherished and very popular Punjabi dish, especially at Diwali. Chickpeas are simmered and infused with aromatics and spices, and the dough needs to rest before being fried to create the pillowy bhatura, so I reserve this for special occasions like Diwali. Chole bhatura is also sure to wow guests with its layers of flavors and textures, bringing a celebratory mood and an atmosphere of joy, gratitude, and togetherness—and that crisp, hot-from-the-pan bread always tempts me into a gratifying second helping." We enjoyed making (and eating!) chole bhatura at home. The chickpeas couldn't be easier, and while the bread will take a little practice, we recommend giving it a try. It's everything Renu says it is -- warm, comforting and worthy of going back in for seconds. Ask your local bookstore for Celebrate Diwali: Recipes, Activities, and Crafts for the Entire Family by Renu Bhardwaj , or grab your copy online at Indigo or Amazon. Follow Renu on Instagram here. Get the recipe: Chole Bhatura ************************************ | |||
| S6 E1 Manti: Tiny Meat-Filled Turkish Dumplings | 07 Oct 2025 | 00:29:18 | |
Welcome to the first episode of season 6 of the podcast! We're starting off with a tiny little Turkish dumpling called Manti. Heather takes on the challenge of filling and folding these itty bitty tasty morsels, which are served with a garlic yogurt sauce and drizzled with chili butter. The dough for Manti is easy to make and rolls out nicely. That's a win because it needs to be very thin (about 3mm)! After cutting it into small squares (2 - 3 cm) and then placing a tiny bit of filling in each (our filling was ground beef and grated onion), you then fold them up, boil to cook and serve with the delicious sauces. Yes, we timed it and it took Heather about 12 sec to fold each dumpling! Be sure to check out our socials for video of the folding technique, or you can also see it on the video for this episode on YouTube. Be sure you're subscribed, liking and following the show so you don't miss new episodes - coming every Tuesday! Get the recipe: Manti - Tiny Beef-Filled Turkish Dumplings Rate, review, follow, subscribe and tell your friends! Your support means the world to us. ********************** Facebook @threekitchenspodcast | |||
| S5 E42: That's a Wrap on Season 5 (Time for a Break) | 24 Jun 2025 | 00:29:50 | |
This is our final episode of Season 5 of Three Kitchens Podcast! We can hardly believe another season is wrapping up. We go back to the beginning to give the super quick version of the history of Three Kitchens. Then we look back on this season, the top most downloaded episodes (according to audio stats), and some of our favourite moments along the way. See below for all the links! Big thank you to all our amazing guests of Season 5, and everyone who has tuned in, whether it was one episode or all 42. We appreciate you! We're off to enjoy our short Canadian summer and we'll be back with a new season of food and stories in September, 2026! Episode Links: ~ Three Kitchens Podcast Website Top Three Most Listened to Episodes in Season 5: 1. S5 E17 : Our Favourite Cocktails & Mocktails 2. S5 E12: Cooking Appalachian with Amy Clark, host of Talking Appalachian Podcast 3. S5 E1: Muffins, Meal Planning & More with Megan Gaul Heather's Favourites from Season 5: ~ S5 E28: Podcasthon Episode with Community Kitchen of Calgary Program ~ S5 E7: Going Gluten-Free with John Reyes ~ S5 E23: Zhuzhed Up Grilled Cheese ~ S5 E29: Pretty in Prink Grapefruit Shortbread Squares ~ S5 E22: It's time for Cake! Sesame, Banana, Date Cake from Ottolenghi Erin's Favourites from Season 5: ~ S5 E12: Cooking Appalachian with Amy Clark, | |||
| S5 E41: Chicken Adobo - The Unofficial National Dish of the Phillipines | 17 Jun 2025 | 00:21:31 | |
This week on the podcast, we're trying what is known as the unofficial national dish of the Philippines, Chicken Adobo. Let's get right into it. In Filipino cuisine, adobo refers to both a cooking method—a very acidic braise—and the class of dishes produced by that method. In the recipe we try, vinegar serves as the key ingredient in the marinade (which also becomes the sauce). The vinegar of your choice (in this case, two types) are combined with garlic, soy sauce and bay leaves. the chicken is marinaded and then slow cooked using a basic braising method and then served over coconut rice. It's quite simple to make and the perfect base to play with and make it your own. Switch up the vinegar, add herbs, and try different proteins if you want. It's delicious! Episode Links ~ Baking with Ube Halaya Episode | |||
| S5 E40 Calgary's Hometown Recipe, Ginger Beef | 10 Jun 2025 | 00:34:44 | |
This week on the podcast, Heather tries a recipe for Ginger Beef, the western Chinese dish originated in Calgary, Alberta. It's always high on our list of dishes to order when we eat Chinese, and we almost can't believe we've never tried making it at home. Let's put the recipe to the test and see if it's as good homemade as it is at the restaurant. According to our research, Ginger Beef was created by chef George Wong at his restaurant The Silver Inn in the early 1970s. Chef Wong knew the way to generate income was to sell more alcoholic beverages, so he created a recipe he thought would pair nicely with drinks. With British pub food as his inspiration, Ginger Beef was born. To this day, it is a very popular dish served in Canadian Chinese restaurants across Canada. For this recipe, steak is sliced thinly, battered and fried. A stir fry of julienned veggies is also made, along with the sauce, and then it's all tossed together. The key here is to let it all sit and soak up the sauce. Oh, and of course, the star ingredient is LOTS of ginger included in the julienned veggies. Heather had some difficulty getting the beef crispy -- the recipe didn't specify a temp for the frying oil, which may have been the problem. But the flavours here were spot on. This recipe tastes perfectly like our favourite ginger beef. Give it a try! You'll love it. FEATURED IN OUR MIDROLL: BIRTHING MAGAZINE Looking for trusted guidance on your pregnancy journey? Birthing Magazine is here for you. Published three times a year by Birth Unlimited, Birthing Magazine empowers you to explore all your birth options, from hospital to home, and everything in between. Each issue is celebrating inspiring birth stories, evidence-based tips, and community connections to help you stay informed and make choices that are right for your family. At Birthing Magazine, we believe in empowered birth creating empowered families. Grab your copy today! Episode Links
| |||
| S5 E39: Burnt Sugar Cake with Canadian Food Historian, Kesia Kvill | 03 Jun 2025 | 00:47:42 | |
This week on Three Kitchens Podcast, we’re diving into Canadian food history with special guest Kesia Kvill, a Canadian food historian with a passion for community, sustainability and youth mentorship. Kesia is a Community Engagement manager at a heritage organization in Edmonton, Alberta. She’s been a chief curator at the largest living history museum in Canada and started her museum career as a demonstration volunteer at an agricultural museum before getting her first museum interpreter and tour guide job. Her academic studies focused on Canadian foodways, public history, and rural history. Together, we explore the question: What is Canadian food, really? It’s a layered and evolving story that begins with the rich culinary traditions of Indigenous peoples, and continues through waves of settler and immigrant influences that have shaped kitchens across the country. From food production to community celebrations, we talk about how cooking and eating have always brought people together. Kesia shares insights into how food has always been more than just sustenance—it’s tradition, identity, and connection. We also dive into a historical recipe from the Five Roses Cook Book (1915): a Burnt Sugar Cake that sparked both curiosity and cravings! Join us for a delicious conversation full of history, heritage, and a bit of burnt sugar. And trust us when we say, you will want to bake this cake! Episode Links ~ Kesia Kvill on Instagram @kesiatk ~ Kesia's Blog - Potatoes, Rhubarb, and Ox ~ Culinary Historians Of Canada | |||
| S5 E38 Tell me About-cha Kabocha: Japanese Pumpkin Croquettes | 27 May 2025 | 00:27:32 | |
This week, Heather uses a kabocha squash from her Odd Bunch subscription box to make kabocha korroke -- a Japanese croquette -- with a tonkatsu dipping sauce. Kabocha is also known as a Japanese pumpkin. It's a small squash with orange flesh that can be cooked like you would other types of squash. Korroke are typically deep fried, but Heather tries baking them. The squash is steamed, mashed and mixed with sautéed onion and bacon before being breaded with Panko crumbs. To serve, she mixed up a quick tonkatsu sauce. We weren't bowled over by these korroke. They are probably better fried, to be honest! Sometimes trying to make a recipe healthier means also making it less tasty, unfortunately. What do you think? Will you try these? Episode Links ~ Kabocha Korroke recipe ~ Scotch Quail Eggs Episode ~ Baked Tofu Episode ~ Churros Episode ~ Basil Melon Slushy Recipe ~ Indigenous Cooking Episode | |||
| S5 E37: Chinese Scallion Pancakes | 20 May 2025 | 00:25:13 | |
In this Three Kitchens episode, Erin finds a new type of pancake for us to try! It's a Chinese scallion pancake, a fabulous addition to the rather long list of pancakes we've made here in our kitchens. And a great way to use a bunch of green onions (scallions). Be sure to scroll down to find links to lots of other pancake recipes we've tried in the past! This is a savoury pancake made with a dough, rather than a batter, and a savoury filling. But don't worry - the dough is simple to make. Erin found it easy to mix up and knead on the counter. It rests for just 20 minutes while you mix up the filling, which is made with flour, oil, and salt. And chop some green onions. Take a small portion of dough and roll it out nice and thin. Spread a little of the filling, and add onions on top. Now there's a process of rolling, pinching and rolling to create what remind us of a laminated pastry. Don't worry -- Erin describes this process really well for us in the episode! Then you can cook them up and enjoy! FEATURED IN OUR MIDROLL: BIRTHING MAGAZINE Looking for trusted guidance on your pregnancy journey? Birthing Magazine is here for you. Published three times a year by Birth Unlimited, Birthing Magazine empowers you to explore all your birth options, from hospital to home, and everything in between. Each issue is celebrating inspiring birth stories, evidence-based tips, and community connections to help you stay informed and make choices that are right for your family. At Birthing Magazine, we believe in empowered birth creating empowered families. Grab your copy today! Episode Links ~ Scallion Pancake Recipe ~ Pannenkoeken // Episode ~ Beany Halloweeny // Episode ~ Ban Xeo Vietnamese Crepes // Episode ~ Red Velvet Pancake Recipe ~ Dutch Baby Recipe | |||
| S5 E36: Mexican Refried Beans and an Open-faced Mollete Sandwich | 13 May 2025 | 00:31:16 | |
On the podcast this week, Heather's plan to make a simple refried bean recipe becomes not one recipe but four. That's the way these things go sometimes! And lucky you, listener, you get the benefit of hearing all about them! It begins with frigole de olla - Mexican Pot Beans. This is a simple recipe starting with dried beans in order to prepare them to use in those refried beans. Of course, you can eat them as is, mix into rice, or simply freeze them for later. Speaking of refried beans, this is a delicious smoky, slightly spicy recipe we absolutely loved. And yes, of course you can make them with canned beans if you prefer. Next up, in order to make open-faced sandwiches called Molletes, Heather bakes the common Mexican sandwich roll, Bolillos. This yeasty bread in the traditional oval shape was perfect for this sandwich. To make the Molletes, the Bolillos are sliced open, spread with the refried beans, topped with cheese which gets melted in the oven. Now, finish it off with a fresh pico de gallo -- chopped onion, jalepeños, tomatoes, and cilantro with lime juice and salt. Boy oh boy, this was one delicious sandwich! And yes, it all started with that craving for refried beans. FEATURED IN OUR MIDROLL: BIRTHING MAGAZINE Looking for trusted guidance on your pregnancy journey? Birthing Magazine is here for you. Published three times a year by Birth Unlimited, Birthing Magazine empowers you to explore all your birth options, from hospital to home, and everything in between. Each issue is celebrating inspiring birth stories, evidence-based tips, and community connections to help you stay informed and make choices that are right for your family. At Birthing Magazine, we believe in empowered birth creating empowered families. Grab your copy today! Episode Links ~ Pot Beans (Frijoles de Olla) Recipe ~ Mexican Roll (Bolillo) Recipe ~ Alberta Pulse Growers Episode | |||
| S5 E35: Easy Crunchy Crust Tuna Melt Sandwich with Voice Actor & Podcaster, Cheryl Holling | 06 May 2025 | 00:28:09 | |
In this episode, we welcome Cheryl Holling to be our third kitchen and she brings us a fantastic recipe for an easy Crunchy Crust Tuna Melt sandwich. This zhuzhed-up tuna melt will be your new favourite grilled sandwich! Cheryl Holling is a voice actor and podcaster who is passionate about hearing and telling stories. She hosts two podcasts: 19 Stories From Fear to Hope in which she shares conversations with creatives about challenges they have faced, how they’ve persevere & created a hope-filled future. In The Voice Kitchen Cheryl joins up with fellow voice actors and foodies at her virtual table to share stories around their most special recipes. We chat about the route Cheryl took to becoming a voice talent and what lead her to hosting two podcasts. We ask her how she first learned to cook and what inspired her choice of recipe she shared with us. Turns out, it was a riff on something she saw demonstrated at a Williams-Sonoma store. That crispy quesadilla they were making to help sell a pan at the store led Cheryl to create a Cast Iron Crunchy-Crust Tuna Melt. We love this sandwich - it's easy to make and customize based on what you like in the filling. Erin even made it four different ways to suit everyone in her family. We're thinking it'll be a great addition to this summer's camping menu! Please support Cheryl by checking out her podcasts - links below. Episode Links ~ Cheryl's Crunchy Crust Cast Iron Tuna Melt Recipe ~ Cheryl's Podcast : 19 Stories from Fear to Hope ~ Cheryl's Podcast : The Voice Kitchen ~ Erin's No-Knead Overnight Bread Recipe ~ Marinated Grilled Cheese Sandwich Recipe | |||
| S5 E34: The Most Amazing Poached Quince, Apple & Frangipane Tart | 29 Apr 2025 | 00:23:17 | |
This week on Three Kitchens Podcast, Erin has another mystery ingredient! Well, it's no mystery to you since it's there in the title, but it was a surprise to Heather when they sat down to record. It's quince -- a fruit from the rose family. Quince can be quite astringent and not good to eat raw, so poaching is a great way to prepare the fruit before you add it to your recipe - in this case, a tart with apples and a delightful frangipane (almond paste) layer! This tart recipe comes from Samin Nosrat, one of our favourite celebrity chefs. The quince is poached in wine for 2.5 hours. The pie crust is a simple butter pastry dough, rolled and chilled in the pan before you bake. First the frangipane goes down, then the quince and apple slices in a nice pattern. Erin sprinkled hers with a little rose sugar for extra sparkle. This. Is. Delicious. If quince sounds like a bit too much work, sub in other fruit, like plums, pears or apricots with the apples. Just don't skip the frangipane! Episode Links ~ Quince, Apple & Frangipane Tart Recipe ~ Fig & Goat Cheese Tart Recipe ~ No-Bake Chocolate Tart Episode (and the discussion about pie vs tart) | |||
| S5 E33: Stretch Your Grocery Dollars with Arroz con Pollo (Costa Rican Chicken & Rice) | 22 Apr 2025 | 00:29:33 | |
This episode is a replay of S3, E7, with an all new updated intro! We've got a recipe that's going to help you stretch your grocery dollars AND teach you a new skill or two. Erin's teaching us how to chop up a whole chicken into 11 pieces. Episode Links ~~~~ ~ Arroz con Pollo Recipe ~~~~ | |||
| S5 E32: Easter Sponge Cake | 15 Apr 2025 | 00:30:59 | |
This week we're helping you get ready for Easter with a fun baking project! Erin takes on a sponge cake with a pretty Easter design. Are you ready to try it, too? A sponge is a cake is a light cake that gets its texture from beaten eggs. When making a designed sponge cake, you separate some of the batter and colour it. Then you pipe the coloured batter onto the bottom of a pan in the design you want, then fill the pan the rest of the way with plain cake batter. When you flip it out, you have a beautifully-decorated cake -- without the trouble and extra sweetness of icing! Regular listeners probably know we are not big fans of decorating cakes, so this sounded like the perfect thing. Well, Erin ended up having to bake this cake twice because she had some trouble with the first sponge recipe. This bake was a whole thing! Come along for the ride and learn all about baking a decorative cake before you begin your own. That's what we're here for - testing it out to give you the benefit of our experience! Episode Links ~ Sponge Cake Recipe (Lemon Sponge Cake) ~ Whisk Mayo Like Your Life Depends on It Episode ~ Brunch Recipes with Deborah Johnson Episode | |||
| S5 E31: Easter Cream Egg Cupcakes (Chocolate Cake & Gooey Fondant Centre) | 08 Apr 2025 | 00:32:22 | |
This week, Heather is flexing her creativity to create a Cream Egg Cupcake. It's a take on the popular Easter treat, the Cadbury Creme Egg, in cupcake form. They turned out pretty well, after some brainstorming on the approach in the first half of the episode! Plus, Erin and Heather chat about ways to zhuzh-up boxed cake mixes (because sometimes that's handy, right?). At Three Kitchens, we're all about trying something new. Usually we prefer to have a recipe to follow, but what can you do? Sometimes there isn't one. In this case, there was an Instagram video with no recipe, but some vague details provided by helpfulish commenters. Probably not a baking project for an amateur, but what the heck. Let's go. The chocolate cake Heather bakes up for these cupcakes is an easy recipe called One Bowl Chocolate Cake. The ingredients are mixed up together in one bowl (obvs), and then you add a cup of hot water, which makes a thin cake batter. She amped up the chocolate flavour by adding instant coffee to the water. The tops of the cooled cupcakes are then hollowed out to leave room for the cream egg filling. In this case, the filling is a type of marshmallow fondant made by melting marshmallows and mixing in icing sugar until it's a pipe-able consistency. A small amount is coloured to look something like egg yolk, and then it's a game of filling cakes to look a little like a chocolate cream egg. Give this one a try! It actually turned out super cute and it's a fun cupcake for Easter. ~Chocolate Easter Cream Egg Cupcake recipe | |||
| S5, E30: Connections, Memories & Tomato Macaroni Soup with Kerrie Penney from Secret Heart Broadcasting | 01 Apr 2025 | 00:31:59 | |
In this episode of Three Kitchens Podcast, we welcome Kerrie Penney, host of Secret Heart Broadcasting, a podcast that explores heartfelt stories, personal experiences, and the connections that shape our lives. Kerrie is passionate about sharing the voices of her guests in an authentic and meaningful way. She brings with her a special recipe from her childhood—Tomato Macaroni Soup. This comforting dish was a staple in her home, lovingly made by her mom. It was never written down. It was one of those recipes her mom made by feel -- a little of this, a pinch of that. But when Kerrie asked her mom to walk her through it, she made sure to preserve the recipe and now, she’s sharing it with us! You begin by cooking a tomato base (which you can freeze for later when you want to make soup). We also found it delicious as a pasta or pizza sauce. Then you make a creamy white sauce, add in cooked macaroni, and then mix the white with the red, and you have a wonderful tomato macaroni soup. You can make it with fresh or canned tomatoes. Find a link to the recipe below. A heartfelt thank you to Kerrie for joining us for a conversation about food, family and nostalgia. Follow Kerrie Penney & Secret Heart Broadcasting: Episode Links ~ S3 E48 CAKE is a Four-Letter Word (why we're tired of decorating birthday cakes) ~ S1 E3 Salt Preserved Lemons (Easy Peasy Lemon... Salty?) ~ S4 E27 Jellied Salads So Beautiful and Delicious You Will Actually Want Them On Your Easter Table | |||
| S5 E29: Pretty in Pink Grapefruit Shortbread Squares | 25 Mar 2025 | 00:20:27 | |
This week's episode is all about a pretty dessert square that requires absolutely zero decorating skills - just the way we like it around here! Erin makes a grapefruit shortbread square, but - plot twist! - she uses a pomelo instead of grapefruit (and a little lime zest). Here's what Wikipedia tells us about the pomelo: Pomelo is the largest citrus fruit. It is an ancestor of several cultivated citrus species, including the bitter orange and the grapefruit. It is a natural, non-hybrid, citrus fruit, native to Southeast Asia. Similar in taste to a sweet grapefruit, the pomelo is commonly eaten and used for festive occasions throughout Southeast and East Asia. Erin felt inspired by the Paloma cocktail (see below for the link to our Speakeasy episode about that!) and wanted to make a dessert bar that recreates that grapefruit flavour. The base of the bar is a delicious shortbread cookie crust, which you parbake before adding the topping. Parbaking is when you partially bake the crust without the topping, to ensure a crisp bottom and prevent sogginess when you add the filling. The tricky part of a citrus bar like this is getting the curd topping to set. It's made by whisking sugar, flour, eggs, citrus juice and zest, and a drop of food colouring if you wish. Pour it over the hot crust and then back it goes in the oven to finish it off. If all goes well, you will have a beautiful bar that just screams Springtime and Easter and, I don't know, birthday parties and high tea and summer picnics. FEATURED IN OUR MIDROLL: BIRTHING MAGAZINE Looking for trusted guidance on your pregnancy journey? Birthing Magazine is here for you. Published three times a year by Birth Unlimited, Birthing Magazine empowers you to explore all your birth options, from hospital to home, and everything in between. Each issue is celebrating inspiring birth stories, evidence-based tips, and community connections to help you stay informed and make choices that are right for your family. At Birthing Magazine, we believe in empowered birth creating empowered families. Grab your copy today! Episode Links ~~~~ ~~~ | |||
| S5 E28: Helping Families Facing Food Insecurity with Community Kitchen Program of Calgary (PODCASTHON 2025 episode) | 18 Mar 2025 | 00:43:12 | |
This special episode is in support of PODCASTHON 2025 - a global movement to raise awareness for charitable organizations! In this episode, we welcome Lynn Gofflot from The Community Kitchen Program of Calgary. The Community Kitchen is the second largest food bank in Calgary, but they not only offer resources, they also offer support to individuals and families through education to empower them to change the poverty mindset, and take back some control in how they feed themselves and their families. Through a number of innovative programs, The Community Kitchen helps teach individuals and families eat healthier while spending less on food. Their emphasis is on practical skills like budgeting, shopping and cooking, to help people facing food insecurity gain more control and self-reliance to one day move beyond needing these types of supports. Learn more about The Community Kitchen Program of Calgary and how you can offer them your support. To learn more about PODCASTHON, visit podcasthon.org and listen to more than 1,600 podcasts worldwide sharing stories of charitable work. | |||
| S5 E27: Irish Stew with Lamb and Guinness Beer | 11 Mar 2025 | 00:32:58 | |
Happy St. Paddy's day, everyone! With this day of celebration just around the corner, we're getting ready with a big warm bowl of Lamb Stew made with Guinness. And on the side, lovely little Yorkshire Puddings. This is a basic sort of stew recipe, which most home cooks among us will be familiar with to some extent. No real special techniques required here! As usual, we recommend prepping (chopping veggies and meat, bundling or measuring herbs) in advance so you're set to go. And if you've never made a roux, here's your chance to get familiar with this technique of whisking flour into fat to thicken a sauce. Yorkshire Puddings are a very simple recipe. A quick batter is poured into a hot muffin tin with oil and baked. That's it! Thanks for listening and if you enjoy the show, please rate/review and tell a friend! We appreciate you! FEATURED IN OUR MIDROLL: BIRTHING MAGAZINE Each issue is celebrating inspiring birth stories, evidence-based tips, and community connections to help you stay informed and make choices that are right for your family. At Birthing Magazine, we believe in empowered birth creating empowered families. Grab your copy today! Episode Links | |||
| S5 E26: Braised Lotus Root and Korean Miso & Gochujang Beef Short Ribs | 04 Mar 2025 | 00:28:06 | |
In this episode, Erin steps into new territory by cooking lotus root for the first time! If you also love playing new-to-you ingredients, as we do, you'll enjoy adventure in Korean cooking. She shares her experience braising this unique ingredient and pairing it with rich, flavourful Korean miso & gochujang short ribs alongside perfectly cooked Korean rice. Can you tell Erin has been obsessing over Korean cooking shows lately? Lucky for all of us! According to Serious Eats, "Whether it's stir-fried, boiled, braised, steamed, or deep-fried, lotus root remains crisp yet tender. The plant is an endlessly forgiving ingredient with which to experiment, culinarily speaking." Tune in to hear about the cooking process, the surprises along the way, and how trying something new in the kitchen can be both exciting and delicious. Episode Links ~~~~ ~ Miso & Gochujang Braised Short Ribs Recipe ~ Braised Lotus Root Recipe ~ Pickled Radish Recipe ~ Chatsworth Farm Episode ~~~~ | |||
| S5 E25: Popularity of Baking Competition TV and More! With The Baking Scraps Podcast | 25 Feb 2025 | 00:35:47 | |
This week on Three Kitchens Podcast, we welcome Lisa and Cristina from The Baking Scraps podcast to chat about the fascination with baking competition shows, and their personal experiences auditioning for The Great Canadian Baking Show. We also get their advice on a couple of baking projects - stuffed cookies and a Buche de Noel. Lisa and Cristina met while auditioning for The Great Canadian Baking Show, and they turned their shared experience and love of home baking into the popular podcast, The Baking Scraps. They bring you baking tips and tricks; review baking show episodes; share their biggest baking fails; and give each other - and you - challenges with new bakes and old home favourites. We were thrilled to pick their brains about what it's really like to audition for a baking competition show, why these types of baking shows are so popular, and we get their tips and ideas for two baking projects of our own. Heather takes on a stuffed cookie, with the goal of using her homemade apple butter as the filling. And somehow, during a game of Bake It or Buy It, we wrangle Erin into trying a Buche de Noel (Yule Log) cake for Christmas! You can find out how both of these recipes turned out by listening to the four of us again on The Baking Scraps sister episode! Find the recipes on our website - links are below! Episode Links ~~~~ ~ Three Kitchens Podcast on The Baking Scraps ~ Caramel & Apple Butter Stuffed Cookies Recipe ~ The Great Canadian Baking Show ~ Baking Sour Dough Bread with Guest Larry Harris ~~~~ | |||
| S3 E24: Braised Beef Tongue Stroganoff | 18 Feb 2025 | 00:34:27 | |
This week on the show, Erin tries a recipe for Beef Tongue Stroganoff from the Prairie cook book from Dan Clapson and Twyla Campbell. If you're not up for processing tongue, you can make this recipe with any leftover beef, such as pot roast. She also made egg noodles to enjoy with the stroganoff. The noodle recipe gave her trouble, which she blamed on Heather for recommending it. It was a while thing. Let's talk about it! The first step for Erin was to braise the beef tongue. The added bonus here is that cooking it this way also produces a delicious beef broth for the stroganoff gravy. Stroganoff is a classic Russian recipe of beef in a creamy mushroom gravy. The leftover beef is cubed and added to the rich mushroom sauce and served, in this case, over egg noodles. As for those noodles... Heather shared a recipe she has made a few times and with which she has had good success with very little trouble. Well, Erin found it difficult to work with as the dough is quite dry. As many of us home cooks know, making pasta is a skill that develops when you practice it often. For those of us who don't often make noodles, it can be fussy and annoying! But in the end, we had a beautiful dish of beef tongue stroganoff and egg noodles, well worth the effort of working with that cut of meat and dry pasta dough!
~ Chatsworth Farm Episode | |||
| S5 E23 Get Creative with Grilled Cheese Sandwiches | 11 Feb 2025 | 00:25:51 | |
This week we're experimenting with different grilled cheese sandwiches! Who doesn't love a grilled cheese?? We sure do! But they can be a whole lot more than just bread and cheese. | |||
| S5 E22: Time for cake! Sesame, Banana, Date Cake from Ottolenghi | 04 Feb 2025 | 00:29:21 | |
It's time for cake! Well, at Three Kitchens Podcast, it's always time for cake. And this is a goood one. It's a Sesame, Banana, Date Cake from chef/restauranteur Yotam Ottolenghi. There are a few components here, so if you need to you can prep in advance. This is a moist, delicious cake with tahini, banana slices, roasted sesame seeds and chopped dates stirred in. It's a nice big cake - Heather used a 10-inch springform pan. Then it's all about the toppings. First, is a light and fluffy icing made with tahini, cream cheese and mascarpone cheese. Next is caramelized sliced bananas scattered on top. And finally, a rich flavourful date syrup. Heather made her own date syrup but you could buy this ingredient. You'll have to wash a lot of dishes but this cake is well worth it. Yum, yum, yummy.
| |||
| S5 E21 Mom's Special Chicken with guest Nancy May, from Family Tree Food & Stories Podcast | 28 Jan 2025 | 00:30:27 | |
In this episode, we welcome guest, Nancy May, from the Family Tree, Food & Stories Podcast. Nancy and her co-host, Silvia Lovely, have also authored a book: My Family Tree, Food & Stories. We chat about these projects, and a recipe from Nancy, her Mom's Special Chicken. | |||
| S5 E20: Chinese Hot Pot at Home | 21 Jan 2025 | 00:26:30 | |
This episode is all about learning to make Chinese Hot Pot at home. It is by no means an expert or exhaustive guide, but a chat about Heather's experience trying her hand at making hot pot for her family. As we always tell you, we're not experts in anything. Life is easier that way. :-) Each issue is celebrating inspiring birth stories, evidence-based tips, and community connections to help you stay informed and make choices that are right for your family. At Birthing Magazine, we believe in empowered birth creating empowered families. Grab your copy today!
| |||
| S5 E19: Dreamy Italian Eggplant Parmesan with guest Paige Friend from The Beach Speaks Podcast | 14 Jan 2025 | 00:33:48 | |
Paige Friend, host of The Beach Speaks Podcast, joins us for this episode, sharing a recipe for Eggplant Parmesan inspired by a trip to Italy. We get into the details of the recipe and Erin's experience with making it; we talk about mindfulness and making your dreams happen; and we chat, of course, about the beach. | |||
| S5 E18: Brussels Sprout Slaw with Sesame Vinaigrette | 07 Jan 2025 | 00:23:30 | |
Start off the new year with a fresh take on a coleslaw salad featuring shredded brussels sprouts and a vinaigrette dressing. Each issue is celebrating inspiring birth stories, evidence-based tips, and community connections to help you stay informed and make choices that are right for your family. At Birthing Magazine, we believe in empowered birth creating empowered families. Grab your copy today!
| |||
| S5 E17: Our Favourite Cocktails & Mocktails | 31 Dec 2024 | 00:30:23 | |
Happy New Year, listeners! We're wrapping up 2024 with a few much-needed cocktails (and mocktails). In this episode we're looking back at our Speakeasy cocktail series, bringing you a few recommendations. | |||
| S5 E16 Christmas Food Traditions In Our Homes & Around the World | 24 Dec 2024 | 00:23:34 | |
Merry Christmas, everyone! This episode will be available on Christmas Eve 2024, and we thought it would be fun to chat about food traditions in our own homes as well as around the world. | |||
| S5 E15 Dim Sum Anyone? Chinese Stuffed Eggplant | 17 Dec 2024 | 00:26:16 | |
Come along with Heather on a twisty turvy adventure to find a recipe for today's episode. She used trending Google search terms (and lucky number 3) to discover what recipe searches are popular right now and settled on Chinese Stuffed Eggplant, a popular dim sum dish. | |||
| S5 E14 Cookies of Episodes Past: Recipes We Recommend for this Holiday Season | 10 Dec 2024 | 00:28:47 | |
This episode is all about cookies, cookies and more cookies! With Christmas around the corner it's time to get baking for all those get-togethers, parties, neighbour and teacher gifts, and of course cookies for Santa. | |||
| S5 E13 The Hunger Killer: Matambre (Argentinian Stuffed Flank Steak) | 03 Dec 2024 | 00:35:30 | |
In this episode Heather tries a recipe for Matambre, an Argentinian stuffed flank steak. You're going to roll hard boiled eggs, bell peppers, a mixture of cilantro, garlic and olive oil in a flank steak and grill it on the BBQ. Matambre is actually the name of a common cut of beef in parts of south America. It's a large thin steak. | |||
| S5 E12 Cooking Appalachian with Amy Clark, host of Talking Appalachian Podcast | 26 Nov 2024 | 00:39:44 | |
Come along with us, your hosts Erin and Heather, as we learn about the Appalachian region of the United States - its food traditions and so much more - with our special guest Amy Clark, host of the Talking Appalachian Podcast. | |||
| S5 E11 Baked Buffalo Tofu & Crunchy Celery Slaw: Meatless Monday Inspiration! | 19 Nov 2024 | 00:28:15 | |
This week, Erin is trying a tofu recipe in hopes of convincing her carnivorous family to enjoy meatless Mondays more often. The recipe is a breaded and baked tofu, smothered in buffalo sauce and enjoyed with a crunchy celery slaw. It is really delicious! If you're new to cooking with tofu or want a new way to enjoy it, this one is for you! Listen along to learn how to make it. In this podcast, Paige Friend, host and fellow beach lover, shares inspiring conversations with guests, including authors, entrepreneurs, and travel experts—all with a deep connection to the beach. You’ll also hear some of Paige’s personal stories of her own beach adventures that will inspire you to reconnect with the beach, return to your soul, and re-imagine your life!
| |||
| S5 E10 Shrimp & Polenta with CJ, Creator of A Well Read Tart Food & Book Blog | 12 Nov 2024 | 00:37:26 | |
This week we welcome CJ, the creator of A Well Read Tart book and recipe blog, and co-host of the Dark Side of the Word podcast. We talk books, recipe development, learning to cook, AND we make her go-to Paprika Shrimp & Gouda Polenta recipe. | |||
| S5 E9 Marry Me Chickpeas | 05 Nov 2024 | 00:17:51 | |
Remember when a recipe called Marry Me Chicken was trending? It was named that because apparently testers thought it was so good, they wanted to propose to the recipe creator who made it. Well, this week on the podcast, Heather is making a vegan version of this dish - Marry Me Chickpeas. Let's learn to make it and find out if it's proposal-worthy! Each issue is celebrating inspiring birth stories, evidence-based tips, and community connections to help you stay informed and make choices that are right for your family. At Birthing Magazine, we believe in empowered birth creating empowered families. Grab your copy today!
| |||
| S5 E8 Sharing Love for Pumpkin Spice (Plus How Financial Planning is Like Following a Recipe) with Guest Gillian Seguin | 29 Oct 2024 | 00:34:53 | |
This week our guest Gillian Seguin, Associate Wealth Advisor with Reyes Group (iA Private Wealth) joins us to share her love for all things pumpkin spice (and oh yes, we agree with her!). Gillian also explains to us all how financial planning is a lot like following a recipe. So, if you've ever wanted a peek into the mind of a personal wealth advisor, this is the episode for you. It's a little bit of finance and a little bit of pumpkin baking. | |||
| S5 E7 Going Gluten-Free: Adjusting to a Child's Celiac Diagnosis with Guest John Reyes | 22 Oct 2024 | 00:37:36 | |
This week we welcome John Reyes, a Wealth Advisor, iA Private Wealth as our guest co-host. John shares with us how his family is transitioning to a gluten-free (gf) diet due to his young daughter's Celiac disease diagnosis. | |||
| S5 E6 Shakshuka, Green and Red | 15 Oct 2024 | 00:30:56 | |
In this week’s episode, Erin takes home cooks on a flavourful peek into the Falastin cookbook (by Tamimi and Wigley), highlighting two delicious variations of the popular Middle Eastern dish, shakshuka. Whether you’re new to cooking or an experienced home chef, these recipes are perfect for adding to your cooking repertoire. First, Erin dives into the classic red shakshuka recipe—a comforting dish where eggs are poached in a rich tomato-based sauce with olive oil, bell peppers, onions, and garlic. Spiced with cumin, paprika, and cayenne pepper, this version is a staple in North African and Middle Eastern kitchens. It’s simple to prepare and can be adjusted to match your preferred spice level, making it a versatile dish for any meal. But the exploration doesn't stop there! Erin also introduces listeners to an exciting green shakshuka recipe, a unique twist loaded with leafy greens and topped with a zesty, herbed feta cheese. This refreshing variation offers a new way to enjoy shakshuka, adding vibrant flavors and textures that will inspire you to get creative in the kitchen. Throughout the episode, Erin shares cooking tips for getting perfect poached eggs—cooked just until the whites are set, but the yolks remain runny, ready to be mixed into the sauce. Serve it with a slice of crusty bread, and you’ve got a dish that’s both satisfying and full of flavour. Tune in to learn how to cook these two delicious shakshuka recipes, perfect for breakfast, brunch, or even dinner! Whether you're craving the traditional red version or curious about the green shakshuka, this episode will leave you inspired to try these flavourful dishes at home. In this podcast, Paige Friend, host and fellow beach lover, shares inspiring conversations with guests, including authors, entrepreneurs, and travel experts—all with a deep connection to the beach. You’ll also hear some of Paige’s personal stories of her own beach adventures that will inspire you to reconnect with the beach, return to your soul, and re-imagine your life! New episodes are released bi-weekly wherever you enjoy your podcasts. Learn more about the show at www.thebeachspeaks.com | |||
| S5 E5 Dulce de Manzana (Spanish apple paste) | 08 Oct 2024 | 00:26:13 | |
This week on Three Kitchens Podcast, Heather is trying something new - Dulce de Manzana is described as a classic Spanish apple paste. It just might be your new favourite addition to happy hour - add it to your tapas spread, brunch table or charcuterie boards. We enjoyed it on a slice of baguette with cheese and prosciutto. It is seriously delicious. Each issue is celebrating inspiring birth stories, evidence-based tips, and community connections to help you stay informed and make choices that are right for your family. At Birthing Magazine, we believe in empowered birth creating empowered families. Grab your copy today! Music courtesy of Super Happy Springtime Song by Seth_Makes_Sounds -- https://freesound.org/s/685370/ -- License: Creative Commons 0 | |||
| S5 E4 The Connection between Food and Mental Health, a discussion with Che Burnett from the Calgary Counselling Centre | 01 Oct 2024 | 00:42:05 | |
In this episode of the podcast, we discuss connections between food and mental health with guest Che Burnett, a counsellor with The Calgary Counselling Centre. | |||
| S5 E3 Cooking with Cassava (Yuca) | 24 Sep 2024 | 00:21:07 | |
Regular listeners know we love a cooking or baking challenge, and we've been known to bring home something totally new to us to experiment cooking with. On this episode Erin dives into an exploration of cassava root, also known as a yuca. This is a new one for us both, never having cooked with it before. Fair warning, results are mixed! Let's get into it. | |||
| S5 E2 Adventures with Cherries! | 17 Sep 2024 | 00:28:19 | |
Welcome to the 200th episode of Three Kitchens Podcast! In this episode, Heather finds many uses for the abundant harvest from her Romeo Cherry tree. | |||
| S5 E1 Muffins, Meal Planning and More with guest, Megan Gaul from Partake Meal Planning and Wellness | 10 Sep 2024 | 00:43:03 | |
Join us in welcoming our first guest co-host, Megan Gaul from Partake Meal Planning and Wellness! Megan shares with us her mom's delicious Banana Chocolate Chunk Coffee Muffins, but this episode is so much more than a recipe. | |||
| S4 E46 That's a Wrap on Season 4 and Look Ahead at Season 5 | 30 Jul 2024 | 00:14:38 | |
In our final episode of Season 4 of the podcast, we do a quick review of the past season and give a sneak peek into some of our plans for Season 5.
Erin chooses pickled peaches and grilled chicken thighs as one of her favourite episodes from Season 4. Heather puts any of the recipes using juniper berries (sweet buns, shortbread...) at the top of her list. | |||
| S4 E45 How to Use Lye to Bake Soft Pretzels | 23 Jul 2024 | 00:25:18 | |
Ever wondered how to get that perfect, golden-brown crust and chewy texture on a soft pretzel? The secret lies in using food grade lye. Join us as we explore the process step-by-step, share tips for handling lye safely, and guide you through creating the most delicious pretzels you've ever tasted. | |||
| S4 E44 Scotch Quail Eggs | 16 Jul 2024 | 00:26:23 | |
This week, Erin takes on a recipe for Scotch Eggs using quail eggs. It's a bite-sized version of this classic British pub fare and we are here for it! | |||
| S4 E43 Homemade Limoncello & Lemon Tiramisu | 09 Jul 2024 | 00:29:31 | |
Welcome to another zesty and refreshing episode of Three Kitchens Podcast! This week, we're diving into the sunny flavors of Italy as Heather makes limoncello from scratch and then uses it to make the most delicious lemon tiramisu. In this podcast, Paige Friend, host and fellow beach lover, shares inspiring conversations with guests, including authors, entrepreneurs, and travel experts—all with a deep connection to the beach. You’ll also hear some of Paige’s personal stories of her own beach adventures that will inspire you to reconnect with the beach, return to your soul, and re-imagine your life! New episodes are released bi-weekly wherever you enjoy your podcasts. Learn more about the show at www.thebeachspeaks.com
| |||