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S4 E46 That's a Wrap on Season 4 and Look Ahead at Season 5
In our final episode of Season 4 of the podcast, we do a quick review of the past season and give a sneak peek into some of our plans for Season 5.
Season 4 highlights:
11 months
13 guests
46 episodes
at least as many recipes as episodes (some episodes features more than one)
Erin chooses pickled peaches and grilled chicken thighs as one of her favourite episodes from Season 4. Heather puts any of the recipes using juniper berries (sweet buns, shortbread...) at the top of her list.
We're taking the month of August off for a much-needed break. We'll be back in September for Season 5. We hope to welcome some of our fellow podcasters to sit in as guest hosts to share their recipes and stories. We'll continue searching out amazing guests to teach us all about their specialities and expertise. As always we'll be exploring cuisine from as many parts of the world as we can in our home kitchens and sharing those experiences with you.
Keep up with us on socials over the break and be sure you're subscribed so you don't miss new episodes when they drop in the fall. Happy summer!
Three Kitchens Podcast - a home cooking show Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com
You can support the show with a small donation at Buy Me A Coffee.
Ever wondered how to get that perfect, golden-brown crust and chewy texture on a soft pretzel? The secret lies in using food grade lye. Join us as we explore the process step-by-step, share tips for handling lye safely, and guide you through creating the most delicious pretzels you've ever tasted.
A few safety tips for using lye:
- Be sure it's food grade lye
- Be careful not to touch the lye with bare hands - you might even want to wear gloves
- Use a stainless steel pot
- Add the lye to your water (not the other way around)
- Be careful not to splash or lay utensils on your countertop
- Wash everything you use well afterward
We erred on the side of caution and used a fairly low concentration of lye for our water bath. It's a great way to ease into it and get comfortable with lye. If you're unsure about it you can also use baking soda instead of lye. We've got both methods in the recipe (linked below).
These pretzels are super easy to make and they bake up beautifully. Our pretzels ended up more like a pretzel bun, but we actually loved them that way. We sliced them open and made sandwiches with cream cheese, smoked salmon, capers and red onion. It was the perfect lunch!
Three Kitchens 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 welcome Andy De Santis, a Registered Dietician specializing in fatty liver disease. If you're not familiar with this health concern, you're not alone, but Andy tells us it is extremely common among adults. And there's no medication to treat it. Thankfully, we can improve our liver health, and avoid or even reverse fatty liver disease, with changes to our diet.
Fatty liver disease means that you have fat inside your liver that can, over time, affect liver function and cause liver injury. Andy's philosophy is not to drastically change the diet through elimination. He's more likely to suggest a good balance of healthy foods, while still enjoying the things you love to eat in moderation.
Here are three food categories Andy suggests as a starting point for good liver health:
healthy fats, like avocado and nuts
legumes like beans and lentils
fatty fish like salmon
He has lots of great advise for us to ensure our bodies are metabolizing fat the way they should and therefore avoiding or improving fatty liver.
Andy also gives helpful tips for making and sticking with any changes to our diet. We all know it can be challenging, especially if those things we should be eating are not our favourites or require a little extra work to prepare.
For more information on eating for fatty liver and overall good health, please use the links below to follow Andy on social media, check out his blog for tips and recipes, and don't forget to look into the numerous books he has written on eating for good health.
Big thank you to Andy for being our guest on the show!
Three Kitchens 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.
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.
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.
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.
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.
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.
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.
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.
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.
This week on the podcast, Erin is taking us along down a rabbit hole called Matrimonial Cake. She found a variety of recipes in an old recipe box that had belonged to her great grandmother. Some of these recipes originated during the great depression early in the 20th century.
Depression-era recipes are often modified to suit food rations or lack of resources to purchase the ingredients for a more classic cake recipe. There was also a fun tradition with matrimonial cake: single girls take a small piece home from the wedding and place it under their pillow with the hope of dreaming of their future husband. Heather recalls doing this as a young girl attending weddings of older family members. We don't actually know if anyone still does this!
Anyway, the matrimonial cake Erin makes for us was from her great grandmother's hand-written recipe. It is essentially a date square - delicious moist date filling between layers of oatmeal crumble. She also adapts the recipe to include her own rhubarb and rose water filling. They were both absolutely delightful. Whether or not you call it matrimonial cake (in fact, we question whether it should even be in the cake category), you cannot go wrong with these squares. They're easy to make, it's easy to adapt the filling to your tastes, and they're a real crowd pleaser.
Three Kitchens 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.
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.
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.
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.
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.
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.
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.
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.
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 we're talking about making use of every bit of produce, from potato peels and mushy bananas, to wilted herbs and dairy on the verge of its best-before date. This episode of Three Kitchens Podcast will help you stretch your dollar by suggesting ways of tossing less out into the compost or trash bin and getting more from the groceries you buy.
1. Obviously, composting is a better option than sending things to the landfill. If you don't have time or energy to do anything else with those odds, ends, peels, etc, toss them in a compost bin.
2. The easiest way to use up bits and pieces of produce is to make broth. We like to keep a container specifically for this purpose in the freezer.
3. We have awesome ideas for using up peels from carrots, potatoes, citrus fruit and garlic.
4. We even have suggestions for using up that milk that is on the verge of going bad, or those sad wilted herbs.
Enjoy these ideas for making the most of your groceries! And check out the many other things we talk about in this episode in the links below.
Three Kitchens 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.
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.
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.
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.
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.
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.
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.
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.
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.
On this episode of Three Kitchens Podcast, Erin is again baking bread. This time it's the Italian sandwich bread, ciabatta. This is her first time trying this recipe and she's got some great tips for you if this is also your first time baking ciabatta.
Ciabatta bread was first baked in 1982 by Arnaldo Cavallari in response to a concern he and other Italian bakers had about the popularity of sandwiches made from baguettes imported from France. They wanted an Italian alternative for sandwiches and so the recipe for ciabatta came about. Ciabatta is created with a soft, wet dough made with high gluten flour.
Baking ciabatta takes a little bit of planning and preparation as you need to begin with a yeast starter (similar to sour dough), which you make the day before. It's a very wet dough (Erin likens it to cake batter), and it takes some work to form a ball of dough. Erin gives some good tips for working with it to make buns or loaves.
Once you have your basic bread dough, you can add herbs or whatever you like. Erin made two varieties for us - one with sundried tomatoes and the other with sliced olives. Finally, she placed a pan of hot water in the oven while baking. It was a soft, fluffy and delicious bread, perfect for toast, a quick pizza or your favourite sandwich. Store-bought ciabatta bread absolutely does not compare to the home-baked stuff. It was amazing and well worth the effort.
Three Kitchens 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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
In this Three Kitchens Podcast episode, we take on the fresh artichoke, and the results are, well, you'll see.
It may be that the artichokes imported to our corner of the Canadian Prairies are sub-par. Perhaps they're harvested too soon or they're actually old. We're not sure, but we do know that the ones Heather attempted to roast for us had basically no "meat" to them. So, we reluctantly have to file this one away in the FAILS category of home cooks recipe testing. However, a cooking fail often makes for an entertaining podcast episode. We hope so, anyway! We always have fun even if the recipe doesn't work out in our favour.
If you're lucky enough to get decent artichokes where you live and are new to cooking them, you can still learn a few things about artichokes from this episode:
Heather talks us through how to prep them by cutting off the thorns and digging out the choke.
We discuss the roasting method and what flavours go well with artichokes (garlic, lemon and white wine were our choices).
The way you eat this vegetable is, you dip a leaf in a sauce or melted butter, slide it between your teeth to remove the "meat" and discard the rest of the leaf.
Heather tells us about a quick recipe for baked canned artichoke hearts that simply involves topping them with a butter, parmesan cheese, breadcrumb and roasted lentil mixture and heating them through until the topping is golden. You get the artichoke flavour without the risk of getting a dud of a fresh artichoke.
Check the links below for past episodes and other random things we referenced in this episode.
Three Kitchens 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.
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 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.