Three Kitchens Podcast – Details, episodes & analysis

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

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

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

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

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

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

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

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

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

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

Join us on our socials!
Instagram @three_kitchens_podcast
Facebook @threekitchenspodcast
YouTube @threekitchenspodcast
TikTok @threekitchenspodcast

Rate, review, follow, subscribe and tell your friends!

Send a text

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

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

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

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

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

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

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

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

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

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

Join us on our socials!
Instagram @three_kitchens_podcast
Facebook @threekitchenspodcast
YouTube @threekitchenspodcast
TikTok @threekitchenspodcast

Rate, review, follow, subscribe and tell your friends!

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

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

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

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

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

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

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

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

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

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

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

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


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

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

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

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

Join us on our socials!
Instagram @three_kitchens_podcast
Facebook @threekitchenspodcast
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It's that spooky season around here and Erin is cooking up some beans to ward off evil. That's according to some world folklore, anyway, so we're going with it.

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

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

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

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

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

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

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

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

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

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

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

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

Episode Links
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~ Fried Corn Polenta Recipe
~ Red Pepper Relish Recipe
~ Corn Mochi Cake Recipe
~ Chinese New Year Cake Episode
~ Three Kitchens featured on a Mess Hall Podcast
~ Handmade Mayonnaise Episode
~ Macarons Episode
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Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

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

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

Join us on our socials!
Instagram @three_kitchens_podcast
Facebook @threekitchenspodcast
YouTube @threekitchenspodcast
TikTok @threekitchenspodcast

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Join us on our socials!
Instagram @three_kitchens_podcast
Facebook @threekitchenspodcast
YouTube @threekitchenspodcast
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In this Three Kitchens episode, we're recognizing Oktoberfest with a traditional Bavarian dish - jägerspätzle! 

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

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

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

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

Episode Links
~ Jägerspätzle Recipe
~ Oktober Fest

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

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

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

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

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

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

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


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

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

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

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

Join us on our socials!
Instagram @three_kitchens_podcast
Facebook @threekitchenspodcast
YouTube @threekitchenspodcast
TikTok @threekitchenspodcast

Rate, review, follow, subscribe and tell your friends!