Explore every episode of the podcast Three Kitchens Podcast
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S6 E20 : Part 2 - Different Cuts of Meat Explained, with Charlotte Wasylik from Chatsworth Farm
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.
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.
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.
Three Kitchens 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 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!
Three Kitchens 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 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!
Three Kitchens 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 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!
Three Kitchens 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 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!
Three Kitchens 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 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.
Three Kitchens 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, 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.
Three Kitchens 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.
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!
Three Kitchens 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, we're talking with Heather Ramshaw, the Operations Manager at Highfield Regenerative Farm in Calgary, Alberta.
The stewards of Highfield Farm largely focus on the revitalization of the land through regenerative farming practices and soil building, all for the goal of growing nutrient dense food and creating a safe and vibrant community space.
Heather tells us all about regenerative agriculture and how this urban farming project in the city's industrial area provides a space for gathering and learning, and produces food for the community through the Alex Community Food Centre and the Calgary Food Bank.
This episode it out just in time for a fundraising event on Oct 1, 2023. Head down to Highfield Regenerative Farm for Soupalicious! This harvest event, soup-sampling fundraiser supports the development of the community urban farm hub. Proceeds from Soupalicious support the sustainability of the farm project and the expansion of their programs. And who doesn't love soup?? We'll be posting soup recipes for you on the socials this week.
Join us here on Three Kitchens for a bonus episode following Soupalicious where we will tell you about all the soups we taste and the fun happenings at the event.
Three Kitchens 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 getting into season 4 of Three Kitchens Podcast with a real winning recipe! This one blew us away with its interesting flavours and easy method. This dish could really wow your dinner guests and they'll never know how easy it was to make. Sit back and listen as we tell you how to make Pickled Peaches with Grilled Chicken Thighs.
We feel a little mad that we'd never even heard of pickled peaches, much less enjoyed this tasty treat before now. You simply prepare a brine to soak your peeled and pitted peaches overnight. The next day, you can enjoy those peaches - in this case, alongside grilled chicken thighs and a simple salad. Use that peach brine as salad dressing. And here's a little tip from us to you: you've essentially made a shrub (or drinking vinegar), so you'll want to mix that up with sparkling water and add a spirit to make it a cocktail.
The chicken thighs are marinated overnight in water, salt and syrup of your choice (sorghum, honey, molasses, or maple). Then they sit in a marinade of oil, vinegar and fresh herbs and garlic before being grilled on the BBQ.
As an added bonus, Heather made a cake with the peaches from the Eat Alberta First cookbook and it was the perfect ending to this amazing meal.
Three Kitchens 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 a brand new season of Three Kitchens Podcast, we're getting into an issue that can be a very real struggle for anyone cooking for kids: picky eaters!
Whether or not we parent them, we've all met kids who won't eat their veggies, or only want to snack, or are fearful of trying new foods. Our guest, Jennifer House, is a Registered Dietician and Nutritionist specializing in helping parents manage picky eaters. If you're a parent, grandparent, aunt, uncle or caregiver feeding kids, this one is for you!
Jen takes us through some of the root causes of picky eating, such as physical or motor skill issues, health concerns like iron deficiency, or (most commonly) behavioural and sensory issues. Throughout our chat, and by answering listener questions, she offers tips and advice like:
establish realistic roles, responsibilities and routines within the family when it comes to food (and yes, kids have responsibilities, too);
while it's difficult, parents need to trust their kids to know their own appetite and make some of these decisions for themselves (it is a power struggle, after all);
don't make the dining experience all about the food - put it in front of them and talk about other things;
dinner doesn't need to be the most important meal, if kids can get nutrients throughout the day (also, a multivitamin can help give peace of mind);
and much more!
A big thank you to Jen for joining us and sharing her wisdom and compassion for parents struggling with this aspect of parenting.
We know this can be a frustration for many parents, so don't be afraid to reach out if you need support. Jen can be found online and on Instagram with helpful webinars, online training, and other resources. All the links are below.
Three Kitchens 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, Heather discovers one of the best cookies we've ever eaten. That's not an exaggeration. Let's get into it.
These Chocolate Mascarpone Coffee Cookies are so easy to bake - measure all your cookie dough ingredients in one bowl with a kitchen scale and stir with a wooden spoon. You then just chill, scoop and bake. Easy peasy. The unique ingredient (in our experience) is mascarpone cheese in the cookie dough.
The filling is the key here - mascarpone cheese, butter, powdered sugar, vanilla and espresso powder makes this the most delicious frosting ever put between two chocolate cookies. So. Damn. Good.
Have we adequately expressed how much we love these cookies yet?
We also get into a discussion about natural vs Dutch processed cocoa powder, because the recipe specifically says to use natural cocoa NOT Dutch processed. It's a whole thing and we do try to sort it out. But at the end of the day, we believe you can use whichever cocoa powder you've got on hand. You just cannot fail with these cookies.
Three Kitchens 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.
Being the time of year when parents are getting ready to send kiddos back to class, we thought it was a great time to re-release our bento episode full of fantastic back to school lunch ideas. A bento is simply a boxed lunch, so even those of you packing your own lunch to take to work or higher education will get some new ideas with this one.
We've got recipes for snacks, main meals and sweet treats, many of which you can (and should) make ahead in batches and freeze to pull out for lunches later on. Please see below for links to all the recipes, and get cracking on your bento lunch prep!
There will be no new episode next week (first week of September 2023), but we'll be back with season 4 in two week's time!
Three Kitchens 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 Heather tells us about decorating a birthday cake for her son, and we agree we are totally over decorating cakes. This episode is a little different than our usual content, but we hope you get a laugh out of it as we did. Then go support your local cake decorators - it really is an art!
Here are our lessons for this episode:
1. We think it's probably time to leave it to the professionals because this sh*t is not easy.
2. We talk about a lot of different cakes and know very little about any of them. Heather's cake this week is red velvet. Turns out, if you're a little short on red dye but think it should be fine, your cake might not actually be all that red. You really might need the full two tablespoons of red food colouring gel. Yikes.
3. Layer cakes are nearly impossible to get nice and flat. You have to fill the gaps with extra icing and, well, it can be a lot. A lot of icing, and a lot of time spent crack-filling.
4. It helps to have a sense of humour and the ability to laugh at yourself, something Heather has mastered (see the video on social media).
Happy cake decorating if you brave it, or shopping if you choose to take tip #1 to heart.
Three Kitchens 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 try a classic Italian dish of braised beef called Osso Buco. We almost cannot overstate how much we loved this, and we hope you'll be inspired to make Osso Buco, because we are sure you'll love it too.
Heather's Osso Buco is a delicious combination of beef shanks with vegetables, braised in white wine and broth. To make things super easy (and great for any day you don't want to turn on the oven), it simmers all day in the crock pot (slow cooker). If, like Erin, you don't own a crock pot, be sure to check the recipe for an alternate oven method (recipe link below).
The method is simple, the ingredients are all things you can easily find, and the result is beyond satisfying. We came across a poem - a love note to Osso Buco - and the poet, Billy Collins, basically thinks this dish is The Sh*t. We think he might be right. What do you think?
Three Kitchens 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.
*From the Three Kitchens Podcast vault, with a new introduction!*
There are definitely recipes we try for the podcast that we just cannot wait to make again. Babka was one of those. This is an update of the original babka episode with a new introduction and a brand new babka filling recipe!
A babka is a sweet braided bread which originated in the Jewish communities of Poland and Ukraine. Fillings can vary from sweet cinnamon or chocolate, to savoury fillings like sun dried tomato and herbs. For this episode update, Heather creates a filling of pistachios with a rose water syrup, which was inspired by baklava.
Following the new introduction, keep listening to the original episode discussing the babka dough recipe and cinnamon and chocolate fillings. Babka is just so delicious and its beautiful twists and braids create delicate swirls, guaranteed to impress.
Three Kitchens Podcast - a home cooking show Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com
You can support the show with a small donation at Buy Me A Coffee.
The question on Three Kitchens Podcast this week: How do you cook with dill? More specifically, what do you cook with dill when it goes a little nuts in your garden?
After some recipe searching Erin came up with three recipes featuring the herb, and we enjoyed a dill-filled meal!
Dill is an annual herb in the celery family. While it is native to Mediterranean countries and southeastern Europe, we also grow it in gardens here in North America. It is commonly used here in making pickles. But Erin wanted other options for enjoying this herb.
She made a roast chicken flavoured with dill, which wasn't super dill-forward, but is a solid and recommendable roast chicken recipe. We really enjoyed it.
Erin also used dill to flavour braised potatoes, which is a method for making potatoes that we hadn't tried before. We are now big fans! We've both since made it again, and will continue to braise our spuds!
Thirdly, she came across an interesting salad called Marouli. We love this! Shredded lettuce, spring onion, feta cheese, a vinaigrette with garlic and lemon, and of course, dill! The dill really is the star of this recipe and it's so fantastic. We highly recommend this one.
Thanks for joining us for this adventure in cooking with dill!
Three Kitchens 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 brings us flavours of Mexico with Café de Olla and Churros!
Café de Olla is a Mexican coffee that is sweet and full of spiced flavour. We learned that it originated in Mexico around the turn of the last century and was served during the Mexican Revolution.
It's flavours and history last to this day and it's a delicious, sweet treat that varies from household to household. Heather shares with us her story of drinking this hot drink after a day of playing in the water and how she was never quite able to re-create the experience at home. Erin's found the recipe and now Heather can't wait to try it out.
What pairs perfectly with a cup of coffee? A crispy, sugar-coated churro of course! If you've followed us for a little while, you'll know how much we really dislike deep frying food at home. Erin found a recipe for a baked churro which is similar to that of a choux pastry - but will it deliver the same crispy, chewy texture that she's looking for? We are happy to report back: yes! It even tasted deep fried and held up to being dipped into your cup of coffee.
These two recipes are quick and easy to make with ingredients easily found at your local grocery store. Tune in for a treat!
Three Kitchens 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 is a previously published episode, with a brand new introduction!*
This week on the podcast, we're talking about garlic scapes. Garlic scapes are the thin green stalks that grow from the garlic bulb. They are long, curvy, and usually have a bulge on the end - that is actually a bud, and if the scape was left on the plant, the bud would flower. Garlic scapes are harvested in order to allow the garlic plant to channel all of its energy into the bulb. So if you're cutting the scapes off, you may as well make use of them!
We love the milder garlic flavour of scapes, especially in a pesto. You can also pickle them and add them to a salad, sandwich or - our preference - pop them in a spicy Caesar cocktail. We've also dehydrated them and combined them with course salt to season many dishes. And of course, used them fresh in a variety of recipes as you would a spring onion, or chives.
Three Kitchens 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 is a little obsessed with perfecting the art of making pizza dough. As obsessions go, this is a pretty good one, wouldn't you agree? And it means you, dear listener, get to benefit from Erin's hard work and trial and error when making your own home made pizza.
This is called a progress report because it's actually our second pizza episode (scroll down for a link to a pizza episode from season 1). While that episode featured a thin crust pizza, this time we've got a thicker crust using a different recipe. She's got tips and advise for all of us home cooks who just want to make a darn good pizza at home.
She also gets creative with toppings (beef brisket, horse radish, boursin cheese, pickles...). You'll just have to listen to hear how it all came together.
With any luck, there will be future status updates as Erin continues to play with pizza dough.
Three Kitchens 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 episode is releasing on July 4, and we thought what better topic for today than a discussion around food traditions of the American Independence Day holiday celebrated annually on this date. And what better guest to share with us her perspective on July 4th foods than friend of the podcast, Chef Kiki Coll.
Kiki loves all things American Vintage (a time period between the 1920s to the 1970s), including food and cooking. Kiki is a personal chef, caterer, author of a number of recipe booklets and the woman behind a very popular Facebook community called Vintage Recipes. Her passion is for bringing people together through the shared feelings of nostalgia for the food they were brought up on and the recipes that have been handed down through generations.
Kiki shares her perspective on July 4th, as well as a few chosen recipes she will be serving for the holiday. We made Grandma Ward's Potato Salad, and 1970s Picnic Burgers. Both are perfect recipes for a backyard get together or picnic in the park. Scroll down for links to those recipes!
Three Kitchens Podcast - a home cooking show Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com
You can support the show with a small donation at Buy Me A Coffee.
This week on Three Kitchens Podcast we get to ask all our questions about tea, and it turns out there are a lot of things we did not know.
Our guest for this episode is Sarah, The Tea Girl. Sarah creates her own tea blends and infusions, which she sells in her online shop (shipping in Canada only). Sarah is a tea sommelier who has a vast knowledge of the different types of tea, its history, how it's produced, caffeine content and just a whole lot of other interesting information about tea. Do you know know the difference between teas and infusions? Well, you're about to!
Sarah also shares with us how we could try making our own spice blend for the drink we commonly refer to as chai, which is actually a black tea blended with spices like cinnamon, pepper, cardamom and anise.
We then asked ourselves, what snack do we want to eat with our tea? We decided to jump on the current fancy toast trend, and whipped up four variations - two savoury and two sweet. We're here to inspire your own fancy toast cravings.
Big thanks to Sarah for teaching us all about tea! Listeners, please go follow her (links below) and order from her online shop if you can.
Three Kitchens Podcast - a home cooking show Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com
You can support the show with a small donation at Buy Me A Coffee.
This episode is dedicated to the art of baking beautiful pies and tarts, just in time for the holidays! We welcome Laura Klynstra, author of The Homemade Pie Cookbook, to share tips and ideas for kicking our baking game up a notch.
We get straight into asking Laura all our many questions about achieving the perfect base for our holiday desserts. Whether you love to use butter, shortening, or even lard, the important thing is to leave your fat a little chunky to create those flaky layers in your pie crust.
If you prefer a rustic look and feel, a galette might be more your style. Hot tip: bake it in a cast iron skillet to avoid the mess if the filling leaks out of the pastry.
When it comes to decorating the top of your pies and tarts, prepare your toppings in advance but wait to finish it off just before you serve it. Try adding cookies, fruit, caramel sauce or piped whipped cream to design your beautiful creations.
We made Laura's recipe for a Raspberry Linzer Tart. This delicious dessert is based on a Linzer cookie, and is a beautiful tart to serve this holiday season.
Three Kitchens Podcast - a home cooking show Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com
You can support the show with a small donation at Buy Me A Coffee.
This week on the podcast, we're cooking with fiddleheads. These are the furled fronds of a young fern plant, harvested for use as a vegetable. You may have seen them in the spring growing in the wild or packaged in your grocery store. We'd never tried them so this whole episode is an experiment and we learned quite a lot about fiddleheads.
First of all, whether you forage or buy your fiddleheads, they're not safe to eat raw. You'll need to wash and then boil or blanche the fiddleheads to remove toxins. Then they're safe to eat and are wonderful in salads or simply sautéed. We decided the flavour is something like a mild asparagus, but with better texture (nothing stringy here!).
Heather took it a step further with inspiration from a favourite cook book (Bisous & Brioche by Rebecca Wellman and Laura Bradbury) to make a fiddlehead and leek cheese tart. It's a par baked pie crust (puff pastry would also be fantastic, and easy), with sautéed leaks and fiddleheads. Egg holds it together and then a pile of shredded emmental and Gruyère cheese finishes it off. The fiddleheads hold their shape, look beautiful and just taste so fresh on this tart.
After recording, Erin made a fiddlehead quiche that got rave reviews from her family. Fiddleheads would also be fantastic on flatbread or baked into focaccia. If they're new to you, give them a try next time they're in season where you live!
Three Kitchens Podcast - a home cooking show Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com
You can support the show with a small donation at Buy Me A Coffee.
This week, Erin and Heather welcome Jessica Formicola to the podcast. Jessica discovered a passion for helping people around her learn to be better home cooks when her friends kept asking for her recipes after dinner parties at her house. Fast forward a few years and Jessica is the owner of the food blog at SavouryExperiments.com and author of a new cook book, Beef it Up! Along the way, Jessica developed an approach to home cooking she calls the 5S philosophy: Salt - knowing which salt to use in your dish and how to balance it is key Seasoning - learn how to be a whiz with the spice cabinet Swaps (or substitutions) - being able to pivot and make substitutions will help you gain confidence in the kitchen Sauces - use easy sauces to elevate your plate Senses - sight, smell, sound, feel and taste are important elements to the success of any good cook
Join us as we chat with Jessica about her philosophy, how she made a career switch from psychotherapy to food media, and as she shares her new cook book called Beef it Up!, full of recipes that feature - you guessed it - beef!
In this episode, we also get to chatting about our own experience with these five S words, so stay tuned after the interview to get some ideas and tips from your hosts. We refer to quite a few past episodes you might have missed or will enjoy revisiting - links below!
Three Kitchens Podcast - a home cooking show Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com
You can support the show with a small donation at Buy Me A Coffee.
Chinese Spring Rolls and Vietnamese Spring Rolls -- what are the key differences? Erin really earns her pay this week by making both styles of spring roll for us, with no small amount of effort and frustration. The rolls themselves can be difficult to master so that they hold together, and the frying can be messy and stressful. But never fear - Erin survived to tell the tale and has some suggestions for baking instead of frying. And man, they are all delicious!
Chinese spring rolls are made with a filling of marinated pork, mushroom, carrot, bamboo shoots and other ingredients. They're wrapped in a spring roll wrapper and deep friend or baked.
Vietnamese spring rolls have a rice paper wrapper and a filling of ground pork, mung bean noodle, carrot, mushrooms and other ingredients. They're deep fried for a crispy-chewy bite we love.
We loved both of these spring rolls. It's really difficult to choose a favourite. They're quite different, from the approach with the filling, to the texture of the different wrappers.
Now, just because we happen to find deep frying a pain in the you-know-what, don't let that stop you from trying these spring rolls! Erin does recommend frying outdoors if you can, though, to keep the mess out of your kitchen. Or go with the baked Chinese rolls - find all the recipes below.
Three Kitchens Podcast - a home cooking show Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com
You can support the show with a small donation at Buy Me A Coffee.
This week, Erin and Heather welcome Karen Pottruff to the podcast to share her experience with and tips for what snacks and meals to pack for your next hike or back country camping adventure.
Karen is an avid outdoors person who has completed numerous remote and long distance treks, like British Columbia's Sunshine Coast Trail, the Great Divide Trail in Alberta Canada and Spain's el Camino (although Karen calls this last one luxury hiking). She's also an Ironman-level triathlete who likes to combine this hobby with a love for travel by competing in races all over the world. Karen has lots of insight to share based on her own trial and error with preparing for multiple days in the back country.
Karen shares with us a few energy bar recipes as well, made with high-protein ingredients like nuts, quinoa, and chia. Heather and Erin have tested them and given their reviews. Find links below to those recipes.
Three Kitchens Podcast - a home cooking show Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com
You can support the show with a small donation at Buy Me A Coffee.
We're wrapping up this season of Speakeasy cocktails with a strong and interesting one that Erin dug up from a recent read. She was a guest on the Best Book Ever Podcast with Julie Strauss and they read Endurance by Alfred Lansing. It's a book about the famous Ernest Shackleton's journey to Antarctica in the early 1900s.
While trapped in the frozen South, one of the men began talking about his favourite cocktail: The Bosom Caresser. Of course, this got Erin curious as to what this silly-named cocktail was, so she had to find out and share it with us. And now we're sharing it with you! We're not sure this is one that should come back to life but it was fun nonetheless, to discuss and have a few laughs over. Will you try it?
Go check out the Best Book Ever Podcast and let us know if you've read this one!
We're going to take a summer hiatus from recording our happy hours, but don't worry, we'll still be shaking up some fun over the summer and sharing what we drink.
Three Kitchens Podcast - a home cooking show Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com
You can support the show with a small donation at Buy Me A Coffee.
This week on Three Kitchens Podcast, Heather makes vanilla extract at home. All you need is vodka, vanilla beans and patience while you wait for it to be ready.
If you're like us, and tend to be generous with vanilla in your recipes, you might like to make your own vanilla too. As you use your extract, add a little more vodka to keep it going for a few months. You'll save money on this expensive ingredient by making it yourself.
Heather also tried a quick Instant Pot method for making vanilla in under and hour. It's not her preferred method and she'll tell you why. But if you need vanilla today, it just might work out for you.
We also get a little history lesson on vanilla courtesy of Heather's son, who sums up a Food Theory episode all about vanilla. Find the link to that below.
Heather then uses her homemade vanilla extract to bake mini vanilla scones with a vanilla bean glaze. They're a delicious, sweet treat and a great way to showcase your homemade vanilla. Include them on a dessert spread or brunch table, or maybe for afternoon tea. They're easy to make and this is a great basic scone recipe - flavour them however you like (white chocolate raspberry are favourites around here).
Three Kitchens Podcast - a home cooking show Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com
You can support the show with a small donation at Buy Me A Coffee.
This week on Three Kitchens Podcast Speakeasy we're experimenting with fermentation.
Heather discovered a drinking vinegar - also known as a shrub. It can be mixed in cocktails or mocktails in almost any combination. But what is a shrub?
A shrub is a method of fermenting, and therefore preserving, fruit. You combine fruit, vinegar and sugar and let it sit for 3-5 days in your fridge. You can also add herbs (think mint or basil). Heather made a blackberry and lemon shrub with apple cider vinegar and white sugar. The result is a zingy refreshing syrup that simply knocked our socks off and we've been experimenting with it ever since.
We mixed up a cocktail with equal parts shrub, bourbon and tonic water. Erin made hers a mocktail by simply adding bubbly water to her shrub. Play around with your own version of a shrub and let us know how it turns out. We'll be making these all summer long!
Three Kitchens Podcast - a home cooking show Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com
You can support the show with a small donation at Buy Me A Coffee.
This week, Three Kitchens Podcast chats with Canadian chef, Carl Heinrich about the importance of knowing where your food comes from and how it is produced. As we all know, when you cook with good quality ingredients, your food is just going to taste better.
He talks about restaurant menu planning using the whole animal, and local seasonal produce. And Carl has tips for us to keep in mind when shopping at our local farmer's markets, and how parents can teach their kids from a young age to be mindful about the food we eat.
Carl is co-owner of Richmond Station restaurant in Toronto, Canada. He was also the winner of the Food Network's Top Chef Canada, Season 2 (and yes, we ask Carl about performing on the high-pressure environment of a reality cooking show).
We also ask Carl what a professional chef eats at home when they're tired of cooking at work. One of his go-to snacks is a fried egg sandwich, so Erin has created a fried egg sandwich recipe for you on the blog, inspired by an Israeli Sabich sandwich (featured on a past Three Kitchens episode - link below).
We hope all our Toronto listeners will head down to Richmond Station for a meal! A great big thank you to Carl, for joining us on the podcast.
Three Kitchens Podcast - a home cooking show Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com
You can support the show with a small donation at Buy Me A Coffee.
Summer is approaching and we're excited to do some good 'ol entertaining again! This week we've got a boozy, sparkling white sangria for you to add to your entertaining spread.
Find yourself a classic punch bowl to stir it up in and set the scene for a memorable time. And what's better than a beautiful big punch bowl full of this sangria? Nothing. Grab a glass and a ladle and get ready to serve this up to your guests. Happy summertime from all of us. Cheers!
Three Kitchens Podcast - a home cooking show Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com
You can support the show with a small donation at Buy Me A Coffee.
This week on Three Kitchens Podcast, we're celebrating Mother's Day with a Persian Love Cake recipe. This moist, delicious cake is flavoured with cardamom, orange, rose and saffron. This combination of delightful flavours is sure to impress for Mother's Day or any day!
This cake is made with three flours - all-purpose, semolina and almond flour. The semolina helps give this cake a warm yellow colour. A saffron scented syrup is poured over while the cake is warm and then your patience will be tested while you leave it over night before serving.
Heather guarantees this is an easy recipe that you can whip up - literally, all you need is a bowl and a whisk - quickly the day before you plan to serve it. The next time she bakes it, she'll find some dried rose petals to decorate the cake - that's your hot tip to really put this beautiful cake over the top!
It's safe to say we're in love with Persian Love Cake.
Three Kitchens Podcast - a home cooking show Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com
You can support the show with a small donation at Buy Me A Coffee.
This week on Three Kitchens Podcast, we do one of our favourite things: explore an ingredient we've never used before. This time it's the Tamarind fruit. Erin uses it to make four fun recipes:
Tamarind Spiced Muffins - these required a second batch, as the first time around we didn't love them. But you can count on Erin to get back to the kitchen and sort out this recipe. We LOVED them!
Tamarind Chicken Wings - hoo boy, did we love these wings. They're now making a regular appearance at Erin's family wing night. SO. GOOD.
Tamarind & Red Onion Rice - This recipe makes it easy to take your rice side dish to the next level. While you're cooking your rice, create this delicious mixture and combine everything right before you serve it.
Pineapple & Tamarind Mixer - Up your mixed drink game with this sweet & sour mixer that will refresh and delight your tastebuds. Make the components ahead of time from fresh ingredients and keep them in the fridge to stir up this tasty drink in a jiffy. Heather confirms it's fantastic with tequila too.
Three Kitchens Podcast - a home cooking show Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com
You can support the show with a small donation at Buy Me A Coffee.
Today's episode of Speakeasy features a delicious lemongrass and ginger syrup that Erin whips up to help her save money on all the ginger beer she's been drinking lately.
As you know, she prefers a mocktail, and this is a super tasty syrup that, when added to bubbly water, will satisfy the craving for a refreshing cool drink.
And she knows how much her co-hosts like something a bit stronger, so they've modified it and added bourbon (Heather) and tequila (Sarah) to their sparkly drinks.
Any way you have it, this one's sure to be on the list for summer patio season.
Lemongrass Ginger Syrup
-2 cups granulated sugar -1 cup water -1/2 cup peeled diced ginger -2 stalks chopped lemongrass -1/2 lemon peel -1/2 lemon juice Bring to boil in a medium saucepan. Simmer 20 min or until thick and syrupy.
Lemongrass Ginger Sparkle Drink -1/2 oz syrup -6-8 oz bubbly water (club soda) -1 1/2 oz Bourbon or Tequila *Optional*
Three Kitchens Podcast - a home cooking show Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com
You can support the show with a small donation at Buy Me A Coffee.
This week on Three Kitchens Podcast, we are wrapping up our series on BBQ by putting into practice a couple of the grilling techniques we talked about in our episodes with Ryan and Avery, the competition BBQ participant and judge.
We've got a recipe from Scotty Scott's cookbook, Fix Me A Plate, for pecan smoked chicken with an Alabama white sauce. And for that pecan smoked chicken, Erin made the chicken thighs using the same method that BBQ competitors use to remove the fat from the skin of the chicken and replace the thinned skin on top of the thigh, before seasoning and cooking it. If you're thinking, oh boy that sounds tedious, it is.... but the bigger question is: is it worth it?
And let's not skip over the unbelievably delicious Alabama white sauce that went with this chicken. Heather is thinking she'll be making a whole bucket of it the next time she makes BBQ chicken. We can almost guarantee you'll be thinking the same.
Tune in as we wrap up BBQ and give a sneak peek into a few upcoming episodes.
Three Kitchens Podcast - a home cooking show Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com
You can support the show with a small donation at Buy Me A Coffee.
This week on our Speakeasy bonus episode, Heather has zhuzhed-up an orange margarita by making it with blood oranges and amaretto. It's got a beautiful, deep red colour and great flavour!
If you're an older lady looking to party and need the right drink to get in the mood, this is the drink for you. Or so says the Buzzfeed article Sarah read on last week's Speakeasy.
We still can't stop laughing over the article so make sure to catch that one before you judge us for judging people on their drinks... and other vices.
2 oz freshly squeezed blood orange juice (about 1 orange)
1 oz fresh lime juice (about 1 lime)
1 oz Blanco tequila
1 oz Amaretto
Salt to rim the glass
Instructions:
Wet the rim of a glass with a lime wedge and rim with salt.
Add juices, tequila and Amaretto to a shaker or jar with ice. Shake until cold.
Three Kitchens Podcast - a home cooking show Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com
You can support the show with a small donation at Buy Me A Coffee.
On Three Kitchens Podcast this week, Heather and Erin continue the barbecue theme with guest, Avery Cochrane. Avery is a certified Kansas City Barbeque Society (KCBS) competition judge. He gives us a behind-the-scenes look at what judges are looking for when they taste all that delicious BBQ!
KCBS is one of the sanctioning bodies of BBQ competitions all over the world, including in Alberta. Avery's culinary training may give him some insight into preparation of the food he's judging, but it's not a requirement to become a judge. See the link below for more information if you're interested in judging BBQ in areas where KCBS holds competitions.
Ribs are on the menu this week! Avery shared with us his favourite spice blend for BBQ ribs, and gave us some tips for cooking BBQ at home (injecting peach juice into pork butt?). Because she doesn't own a smoker, Erin made ribs in her oven. They were fantastic, so don't rule this out - if you don't have a smoker or even a BBQ, you can still make delicious ribs!
She also made a skillet cornbread because we think it's just one of those perfect sides to serve with any BBQ. The recipes are all linked below.
Be sure to check out Avery and his wife Lena on their new podcast, 90s Tunes! They're going down memory lane with some of their favourite 90s albums.
Three Kitchens Podcast - a home cooking show Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com
You can support the show with a small donation at Buy Me A Coffee.
Sarah's mixing up a drink featuring Aguardiente, a spirit made from sugarcane, this week on Speakeasy.
Do you order a drink at the bar and get the side eye from the bartender? Do you feel like the bartender is judging you based on what you've ordered? You're not wrong!
Sarah is sharing a hilarious article about what your drink order says about you. And who knows what the bartender thinks about this drink, because it's not on the list!
Enjoy our fun conversation and this delicious drink:
Poncha Cocktail
1 part orange Juice 1 part lemon Juice 1 part Aguardiente 2 parts honey
Three Kitchens Podcast - a home cooking show Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com
You can support the show with a small donation at Buy Me A Coffee.
This week on Three Kitchens Podcast, we're cooking with fire - again! You may be wondering what's with all the meat recipes at the moment. We've actually been calling April The Month of Meat, and while we didn't really plan it that way, we admit we're loving it.
This week, Erin is grilling bacon-wrapped chicken skewers, finished with a maple and bourbon glaze (drooling yet?). This amazing recipe comes from Derek Wolf from overthefirecooking.com. If you aren't familiar with his food, go check it out. You will want to eat every single thing he cooks (don't say we didn't warn you). He was inspired to learn to cook with fire by a favourite celeb chef of ours, Francis Mallman. With a muse like that, you really can't go wrong.
Erin also made an easy lemon rice to serve alongside the chicken. The bright lemon flavour comes from dried lemon peel, but you could also use lemon zest.
You may think wrapping pieces of chicken in bacon sounds tedious, but Erin promises it doesn't take as long as you may think, and we all agree it is well worth it. This is a fantastic recipe, one that will be on our BBQs all summer long. And we think you'll want it on yours, too.
Three Kitchens Podcast - a home cooking show Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com
You can support the show with a small donation at Buy Me A Coffee.
On the Speakeasy bonus episode this week, Sarah serves up when she's calling a Pineapple Melon Cocktail. It's bright and fruity and so delish.
She mixed it for a St. Patty's Day party because of the fantastic green colour, but this drink will get you in the mood for summertime on the patio. Enjoy!
To a glass add:
1 oz midori liquor
2 oz vodka
Top up with:
half pineapple juice
half club soda
Serve with frozen melon balls or frozen pineapple cubes.
Three Kitchens Podcast - a home cooking show Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com
You can support the show with a small donation at Buy Me A Coffee.
This week, Erin and Heather welcome guest, Ryan Sanderson, to the show. Ryan is host of the Eat More Barbecue podcast and, dare we call him Alberta's BBQ ambassador? It sure seems to fit! Ryan started his podcast to grow and promote the culture of BBQ in Alberta.
Ryan is here to share with us how he was introduced to BBQ and the food, people and culture behind this particular style of cooking. He shares his insider knowledge of what it's like to participate in team BBQ competitions (turns out it's a combination of a little bit of serious competition, a whole lot of serious fun, and of course, seriously good food!).
Ryan also shares with us his recipe for Rotisserie Prime Rib with an Herb Paste. Heather made it and highly (highly!) recommends you try it. It's so good, and here's a hot tip: you can make extra paste and freeze it for next time. It's a great way to use up fresh herbs that tend to go bad quickly. If you don't have a rotisserie, no problem - use the herb paste on a roast in your oven.
We also learn how we can all level up our own BBQ game (even if we're cooking on a gas grill in the back yard), like how to introduce smoke, and choosing the right charcoal.
Be sure to tune in when we continue the BBQ conversation with BBQ competition judge Avery Cochrane! That episode will be available later in April.
Three Kitchens Podcast - a home cooking show Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com
You can support the show with a small donation at Buy Me A Coffee.
This week on Speakeasy we're enjoying a sweet cocktail in a cute hollow chocolate squirrel. It is Easter, after all. But of course you can enjoy this dessert in a glass any day of the year. Cheers!
This cocktail is made with equal amounts vodka, irish cream liqueur and coffee liqueur. This recipe makes two drinks, so simply adjust it for the number you're serving:
3 oz Irish Cream Liqueur (we used Bailey's)
3 oz coffee liqueur (we used Kahlua)
3 oz vodka
Directions:
Put all ingredients into a cocktail shaker or jar with ice and shake well.
Add a little caramel sauce to the rim of each glass (optional).
Three Kitchens Podcast - a home cooking show Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com
You can support the show with a small donation at Buy Me A Coffee.
This week on Three Kitchens Podcast, Erin tells us how to make a delicious French Onion Soup. She made her own beef broth, but you can also use store-bought broth if you prefer. Her French Onion Soup is topped with chunky croutons and melty gryère cheese.
Onion soups have been popular throughout history, often seen as food for poor people, as onions were plentiful and easy to grow. The modern version of this soup as we know it today originated in Paris, France in the 18th century, and was introduced to North America in the mid-1800s. It's a fairly simple recipe of caramelized onions in broth, topped with bread and cheese.
If you choose to make your own beef broth, Erin has posted her recipe on the blog. You really only need beef bones, veggies, herbs and lots of time to let the flavours develop.
You're going to love this simple but wonderfully tasty French Onion Soup!
Three Kitchens Podcast - a home cooking show Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com
You can support the show with a small donation at Buy Me A Coffee.
This week on the show, Heather makes a family-favourite, a Tourtière Canadienne. This delicious French-Canadian meat pie is something we enjoy at Christmas, but you can make it any time you like.
Heather combined a couple of recipes -- one from the cookbook, Eat Alberta First (Karen Anderson), and a recipe handed down to her by her mom. This recipe, which you can find on our website (link below!), makes two full pies. If you don't want to eat two full pies, you can prep one and freeze it to bring out later (just thaw before baking).
The key to a Tourtière, in our opinion, is the spice combination:
ground cinnamon
ground cloves
celery salt
dried summer savoury
salt
white pepper
freshly ground black pepper
One other note about a fantastic Tourtière is the pie crust. Heather made this one with lard and even Erin, pie baker extraordinaire, thought it was a damn good pie crust. We call this a win all around!
Three Kitchens Podcast - a home cooking show Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com
You can support the show with a small donation at Buy Me A Coffee.
This week we've got a bright and delicious drink that will complement your next brunch date! This Mocktail made Cocktail (if you prefer) has simple ingredients that will wake you up and get your appetite going!
Mix together: 1/2 oz lemon juice 2/3 oz maple syrup 1/2 tsp grated ginger 1/8 tsp turmeric powder 1/2 cup grapefruit juice 1 oz gin or vodka *optional
Shake with ice, strain and serve!
Enjoy with friends & family or just mix one up and catch up on all the TV you've been missing, like Erin's going to have to do after finding out she is really behind on her Netflix & Chill.
Three Kitchens Podcast - a home cooking show Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com
You can support the show with a small donation at Buy Me A Coffee.
At Three Kitchens Podcast, we're slowly creeping into Spring here in the Northern Hemisphere, and that makes us dream of getting our hands in the dirt and growing something! That's right, we're talking about gardening. There's nothing quite so satisfying as growing your own food, even if it's a pot of herbs on your kitchen windowsill.
To teach us a thing or two (or five, or ten...) about home gardening and growing things we want to eat, we've invited Karin Velez to the podcast this week. She is the host of the popular Just Grow Something Podcast, while she also runs a vegetable farm feeding her community, and teaches gardening to those looking to up their growing game with some personalized instruction.
In this episode, you'll learn all sorts of useful information, from testing your soil quality (it's easier than you might think), to preparing your garden and intercropping. Then be sure to follow and listen to Just Grow Something Podcast to learn a whole lot more!
To inspire your inner gardener, we have three really yummy salads for you to try, each with its own vinaigrette dressing. Whether you grow your own veggies or hit the local markets, these salads are sure to please even the picky eaters in your house. Grab those recipes on our website (links below).
Three Kitchens Podcast - a home cooking show Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com
You can support the show with a small donation at Buy Me A Coffee.
This week on the Speakeasy bonus episode, Sarah tells us about the book, Entertaining is Fun: How to Be A Popular Hostess by Dorothy Draper, and mixes us a fruity cocktail perfect for a party.
Mango Martini
1 oz frozen mango purée 1 oz fresh squeezed lime juice 1.5 oz grand marnier liqueur 1.5 oz dry gin
Next time you host a gathering, mix up a few of these and your party will be a hit!
Episode Links ~~~~ ~ Mango Cocktail Recipe ~ Entertaining is Fun (Dorothy Draper) ~~~~
Three Kitchens Podcast - a home cooking show Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com
You can support the show with a small donation at Buy Me A Coffee.