Episódios
-
Send us a text
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.
11 months13 guests46 episodesat least as many recipes as episodes (some episodes features more than one)
Season 4 highlights: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.
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 us a text
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!
Episode Links
~~~~
~ Pretzel Recipe
~ Sourdough Bread with Larry Harris
~ Pretzel episode using baking soda
~~~~
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! -
Estão a faltar episódios?
-
Send us a text
This week, Erin takes on a recipe for Scotch Eggs using quail eggs. It's a bite-sized version of this classic British pub fare and we are here for it!
After soft-boiling, Erin had to carefully peel the tiny quail eggs, which was a job in itself! Then they're wrapped in sausage meat, rolled in bread crumbs and then fried.
Rather than deep frying, Erin pan-fried her Scotch Eggs and they turned out great. So if you're not sure about trying this one because you don't want the mess and smell of deep frying (you're not alone, we dislike it too!), don't let that stop you. You can totally make this at home. And they're delicious!
We enjoyed these Scotch Eggs with a little pickled pearl onion, which we thought was the perfect accompaniment to this rich savoury snack. Find the recipe below.
MIDROLL FEATURE - Introducing the FEEL Podcast
Are you ready to be part of normalizing conversations for women surrounding self-care, emotional health, healthy boundaries, and embracing all of our beautiful complex layers? Well, then you're in the right place. I'm Melissa Crook, host of the F.E.E.L Podcast, Finding Empowerment, Embracing Layers. Join me and my guests each Tuesday as we have these conversations and create supportive and authentic spaces to go on this journey together.
Check out the FEEL Podcast at www.embracinglayers.com
Episode Links
~~~~
~ Scotch Quail Eggs Recipe
~ S2E Pub Night at Home
~~~~
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 us a text
Welcome to another zesty and refreshing episode of Three Kitchens Podcast! This week, we're diving into the sunny flavors of Italy as Heather makes limoncello from scratch and then uses it to make the most delicious lemon tiramisu.
Follow along with us as we transform fresh lemons into this classic Italian liqueur. It's so easy and just the most refreshing after-dinner sip. But the lemony goodness doesn't stop there – we'll show you how to use your homemade limoncello to create a luscious and tangy lemon tiramisu that will surely become your new favourite dessert. And it's a no-bake recipe so perfect for summer. Get ready for a citrusy adventure that will brighten up your kitchen and your taste buds!
FEATURED IN OUR MIDROLL: THE BEACH SPEAKS PODCAST
Is the beach calling out to you right now? Do you love listening to the soothing sound of ocean waves and breathing in the salty air? Do you love the feeling of sand between your toes and the warm tropical breeze on your skin? If so, grab a cool drink, relax in your beach chair, and tune in to The Beach Speaks - the podcast that shares stories about the beach and our connection to it.In this podcast, Paige Friend, host and fellow beach lover, shares inspiring conversations with guests, including authors, entrepreneurs, and travel experts—all with a deep connection to the beach. You’ll also hear some of Paige’s personal stories of her own beach adventures that will inspire you to reconnect with the beach, return to your soul, and re-imagine your life!
New episodes are released bi-weekly wherever you enjoy your podcasts. Learn more about the show at www.thebeachspeaks.com
Episode Links
~~~~
~ Limoncello Recipe
~ Lemon Tiramisu Recipe
~ Oleo Saccharum Episode
~ Oleo Saccharum Recipe
~ Brown Cheese 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.
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 us a text
Welcome back to Three Kitchens Podcast as we inch closer to the end of Season 4! In this episode we dive into the wonderful world of food trends. Who better to guide us through this delicious journey than Wanda Baker, the Digital Editor & Marketing Communications Manager at Savour Calgary Food Magazine?
Savour Calgary is a source of all things food-related in an around Calgary, Canada. It features stories of entrepreneurs, eaters, drinkers and distillers. Wanda Baker is a professional communicator, storyteller and conversation starter, and has been food blogging for many years as well. She joins us to chat about food trends, both current and from the past. We get into how chefs and restaurants inspire home cooking trends, and how those trends came about and circulated prior to today's social media landscape. We speculate about why some trends prove to have staying power and others are here today and gone tomorrow.
We hope you enjoy this fun look at food trends! Be sure to check out Savour Calgary online, Wanda's recipe blog and all the other things we chatted about in this episode - links are below!
FEATURED IN OUR MIDROLL: WOMEN WHO PODCAST MAGAZINE
If you like this podcast so much you’re thinking of launching your own show, pick up the latest issue of Women Who Podcast magazine and learn all about podcasting.
Women Who Podcast magazine celebrates women independent podcasters from all over the globe. It’s a place where their efforts are seen, their stories are heard, and their hard work is acknowledged. Women Who Podcast magazine strives to be a forum for fans and hosts to reach out to one another for support, collaboration, and inspiration.
Visit womenwhopodcastmag.com and on Instagram @womenwhopodcastmagazine
Episode Links
~~~~
~ Savour Calgary Food Magazine
~ Wanda Baker's Food Blog
~ Baked Feta Pasta Recipe
~ Jellied Salads Episode
~ Vertical Farming Episode
~ Flat bread and pork tenderloin using counter top appliances 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.
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 us a text
The star of this eisode is Norwegian brown cheese (Brunost as it is called in Norway). Leftover whey from the cheesemaking process is cooked down until is carmelized and turns this beautiful brown colour. The flavour is hard to describe. It's a bit caramelly, like butterscotch but with the subtle tang of goat cheese. You really have to taste it for yourself and we highly recommend you do.
Erin is telling us how to make a caramel sauce from brown cheese to accompany a delicious thin Norwegian pancake. You'd never know this perfect caramel sauce was made from cheese! And this simple, easy to make pancake (much like a crepe) is the best way to serve it up. We loved every bit of this. It's all so, so good.
You'll have to make it yourself because tasting is believing in this case. The entire plate will impress absolutely everyone who is lucky enough to be served.
Episode Links
~~~~
~ Springbank Cheese
~ Thin Pancakes & Brown Cheese Caramel Sauce Recipe
~ Making Cheese with Special Guest Alexis Cobham from Cheesemaker
~ Sweet and Savory Pannekoeken Dutch Pancakes
~ Pannenkoeken Recipe
~ Apple Pie Recipe
~ North Wild Kitchen Instagram
~ North Wild Kitchen Website
~~~~
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 us a text
Yes, you read that title right. Let us explain!
This week on Three Kitchens Podcast, Heather tells us about an article she read wherein the author states they prefer chocolate chip cookies without the chocolate chips. Sounds a little too plain for our tastes. Let's discuss what to add to these cookies as a chocolate chip alternative.
After trying two cookie recipes and a few different add-ins, Heather comes up with a recipe we liked a lot and two front runner add-ins: dried kiwi and chopped dates. These are both great alternatives to chocolate chips, especially if you like a chewy sweet, almost candy-like addition to your cookies.
The kiwi was cut into small pieces and dehydrated not quite all the way to ensure they hold up to baking but keep a little moisture in them. The seeds in the fruit add a nice texture, too.
Dried dates were chopped into small pieces and then tossed lightly with cinnamon before adding them into the cookies. These got a sprinkle of sesame seeds before placing them in the oven. If you like raisin cookies, you'll love date cookies!
What would you put in your chocolate chip cookies instead of chocolate chips?
BONUS COOKIES! Erin tells us about an amazing Norwegian shortbread cookie made with dandelion flowers. She also made them with juniper berry. We adored them both!
Episode Links
~~~~
~ Bon Appetit Article: What is a Chocolate Chipless Cookie?
~ Kiwi Cookies Recipe
~ North Wild Kitchen
~~~~
Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com
You can support the show with a small donation at Buy Me A Coffee.
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 us a text
This week's podcast guest is Julia Kraemer from the Leftovers Foundation, a Canadian non-profit on a vital mission to reduce food waste and enhance food access.
The foundation rescues perfectly edible food destined for landfills, thereby preventing greenhouse gas emissions and delivering this food to those in need through the work of dedicated volunteers.
Julia sheds light on the critical issues of food security and insecurity, revealing that nearly 9 million Canadians face some level of food insecurity, driven by income inequality and lack of access. Astonishingly, one-third of the food wasted in Canada could feed every Canadian experiencing hunger. Julia's insights and the impactful work of Leftovers offer valuable lessons on a global issue.
She also helps us understand the environmental impact of food waste. Food rotting in landfills produces methane 25 times as potent as CO2 at trapping heat in the atmosphere. If global food waste was a country, it would be the third greatest greenhouse gas emitter in the world!
We learned so much from Julia about these important issues and how organizations like Leftovers are doing amazing work to help bridge the gap. You can learn more about Leftovers and the important work they do on their website and social media accounts (links below).Big big thanks to Julia and the Leftovers Foundation for being our guest and sharing these important messages.
Episode Links
~~~~
~ Leftovers Foundation Website
~ Leftovers on Instagram
~ Leftovers on Facebook
~ Highfield Farm
~ Regenerative Agriculture: Growing Food for the Community (An Interview with the Highfield Regenerative Farm)
~ Loop Resource
~~~~
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 us a text
In today's delicious Three Kitchens Podcast episode, Erin is rolling up her sleeves and getting her hands floury as she learns to make a sumptuous Fig and Goat Cheese Tart from scratch. As we all know, an open-faced tart is perfect for impressing guests at a dinner party or indulging in a gourmet treat at home.
Full disclosure: we'd never cooked or baked with fresh figs before. In fact, we're not even sure we'd ever eaten one! Since one of our favourite things to do on the podcast is experiment with something new to us, bring on the figs!!
Erin starts with the base, covering the essential ingredients and tools you'll need for the perfect buttery tart crust. This is something she knows well and has great tips for making the perfect crust.Next, she explores the harmonious pairing of sweet, caramelized figs and creamy goat cheese, explaining how these ingredients together create a tart that’s not only visually stunning but also bursting with flavour. We’ll also discuss variations and tips for making this recipe your own, including additions like honey and nuts.
Whether you're a seasoned baker or a complete novice, this episode has something for everyone. So grab your apron and join us for a fun and educational episode that will leave your taste buds tingling and your kitchen smelling divine.Scroll down for all the links to things we've chatted about in this episode, our social accounts, how to connect with us and support the show!
Episode Links
~~~~
~ Fig & Goat Cheese Tart Recipe
~ Springbank Cheese
~ Salt Fat Acid Heat by Samin Nosrat
~ No-Bake Chocolate Tart Recipe
~ No-Bake Chocolate Tart Episode
~ Island of Missing Trees by Elif Shafak
~~~~
Episodes Mentioned in the Midroll
~ S1 E19 The Great Scape (Garlic Scape Recipes)
~ S2 E11 Persimmon Puddin'
~ S3 E3 Appetizer Flower (Stuffed Zucchini Blossoms)
~
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 us a text
This week on the podcast, we're making dinner as easy as possible - and the clean-up, too - with a sheet pan dinner.
Sheet pan dinners are one of the easiest ways to cook a meal. Think busy weeknights or feeding a small crowd. By putting veggies and protein on the same pan and roasting it all at once, you're making dinner a breeze.
Heather goes back to a tried and true recipe for a potatoes, sausage and apple sheet pan dinner so easy even her kids can make this one. The addition of apple cider vinegar toward the end of the cook time gives it a nice zing.
She also tried a recipe that is new to her, a chicken tika sheet pan dinner. The chicken is marinated in yogurt and spices, and then cooked with cauliflower, potatoes and chickpeas. Serve with rice and top with yogurt or tzatziki and slices of quick pickled red onion. She and Erin agree it could have a little more spice, but it's a sheet pan dinner worth having in your back pocket.
Episode Links
~~~~
~ Chicken Tika Sheet Pan Recipe
~ Dinner, A Love Story Cookbook
~ An Introduction to Caribbean Cooking with Chris De La Rosa of CaribbeanPot.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.
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 us a text
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.
healthy fats, like avocado and nutslegumes like beans and lentilsfatty fish like salmon
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: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!
Episode Links
~~~~
~ Article: The Best Foods for Fatty Liver Disease
~ Andy De Santis on Instagram
~ Andy De Santis Website
~ Interview with Alberta Pulse Growers
~ Pulse Recipes
~ Roasted Chickpea 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! -
Send us a text
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.
Enjoy!
Episode Links
~~~~
~ Matrimonial Cake Recipe
~ Rhubarb Oatmeal Bars Recipe
~ Recipe Box
~~~~
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 us a text
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.
Episode Links
~~~~
~ How to Breakdown a Whole Chicken into 9 Pieces
~ Arroz con Pollo Recipe
~ S3 E7 Arroz con Pollo (Costa Rican Chicken and Rice) Episode
~ Making Garlic Powder from Garlic Peels
~ Potato Peel Chips Recipe
~ Candied Carrot Cake Topper
~ Oleo Saccharum Recipe
~ S4 E29 Oleo Saccharum - Lemon Syrup from Peels Episode
~ Broccoli & Tomato Salad Recipe
~ Basic Broth Recipe
~ Rotisserie Prime Rib with Herb Paste Recipe
~ S3 E29 BBQ Competitions and Rotisserie Prime Rib with Guest, Ryan Sanderson, from Eat More BBQ Podcast
~ Julie's Crockpot Carnitas 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! -
Send us a text
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.
Episode Links
~~~~
~ Ciabatta Bread Recipe
~ Fluffy Focaccia Bread Recipe
~ You Gotta Focaccia S1 E15
~ Baking Sourdough Bread with Guest, Larry Harris S3 E25
~~~~
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 us a text
In this Three Kitchens Podcast episode, we take on the fresh artichoke, and the results are, well, you'll see.
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.
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 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.
Episode Links
~~~~
~ Antipasto Salad Recipe
~ Canadian Growing Zones
~~~~
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 us a text
Get ready to learn a whole lot from this episode's guest, Debra McLennan from the Alberta Pulse Growers Commission.
Pulses are the dry edible seeds of pod plants in the legume family. Pulses include field peas, dry beans, lentils and chickpeas and are high in protein and fibre and low in fat.
The Alberta Pulse Growers is an organization representing 5,400 growers of field pea, dry bean, lentil, chickpea, faba bean and soybean in Alberta. And Debra herself is the Food & Nutrition Coordinator with the organization. She knows everything there is to know about growing pulses and bringing them into our diets through cooking and baking. As she says, she's teaching us the basics in this episode, so obviously there's lots more to know!
We learned you can add pureéd lentils to a muffin batter and nobody will suspect they're in there! You've got delicious, moist, protein-packed baked treats ready to fuel your adventures or keep you going between meals. We made two muffin recipes from the Alberta Pulse Growers website, Orange Cranberry and Pumpkin Chai - both were fantastic! Visit their website for these any many more amazing recipes!
We also tried roasting lentils to use as a crunchy flavourful salad topper or snack. Try them in place of or mixed with breadcrumbs in any recipe, or added to granola (there's a great granola recipe on the Alberta Pulse Growers website, too).
We can't wait to introduce more pulses to our meals and make the most of this locally-grown, nutritious and affordable ingredient.
Keep scrolling for links to the Alberta Pulse Growers, as well as other things we chatted about in this episode.
Episode Links
~~~~
~ Alberta Pulse Growers Website
~ Alberta Pulse Growers on Instagram
~ Braiding Sweetgrass Book
~~~~
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 us a text
This week on Three Kitchens Podcast, Erin makes a great soup and sandwich for lunch.
This Yellow Dahl Soup has a broth base (she used beef but you could do a veg broth or even just water) and is seasoned with cumin, turmeric, garlic, chilli, ginger and shallots. It's a great budget-friendly soup packed with protein from the lentils and flavour from all those add-ins.
The toast Erin made started with fresh sourdough bread (if you're interested, scroll down for a link to our sourdough bread baking episode). She piled it with sumac roasted tomatoes, a garlic and tahini yogurt and avocado. Yum! It's the perfect thing to enjoy next to that delicious soup.
These recipes are easy to make (just use store-bought bread if you're not a baker) and so warm and comforting. We loved all of it. High fives all around!
And if you want to learn more about cooking with pulses (lentils, beans and peas), join us for our episode on April 16, 2024. Our guest Debra McLennan from the Alberta Pulse Growers teaches us all about how these products are grown, and how we can all incorporated them into our cooking and baking.
Happy cooking, friends!
Episode Links
~~~~
~ Yellow Dahl Soup Recipe
~ Roasted Tomato & Avocado Toast Recipe
~ Lamingtons - An Australian Sponge Cake Episode
~ Amba Sauce Recipe
~ A Pia Sandwich Called Sabich Episode
~ Baking Sourdough Bread with Guest Larry Harris Episode
~ An Introduction to Caribbean Cooking with Chris DeLa Rosa of Caribbeanpot.com Episode
~ Salt Preserved Lemons Episode
~ Salt Preserved Lemons Recipe
~ All About Tea (Plus Pretty Toast) 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.
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 us a text
This episode takes us back to one of our favourite fruits, the mighty lemon. We adore lemons in so many ways, both sweet and savoury. Oleo-Saccharum is a syrup made from lemon peels. This is great if you are making a recipe using lemon juice and then don't quite know what to do with the peels. Here is a solution that keeps the peels out of the compost bin, and you end up with a delicious sweet and zingy syrup.
And you can also use any citrus fruit you love - oranges, grapefruit, lime, or a combination of any of these!
Oleo-Saccharum is made by marinating citrus peels in sugar until you have a syrup to strain out (about 24 hours). It doesn't make a lot, but the flavour is intense. It is commonly used in cocktails, it can also be drizzled over roasted veggies or on ice cream. We used it for drinks, one cocktail and one non-alcoholic mocktail.
Erin made a White Linen Mocktail using non-alcoholic gin, oleo-saccharum, rose water, cucumber and soda.
Heather made an Oleo Lemon Drop Martini with vodka, oleo-saccharum, and cointreau.
Give Oleo-Saccharum a try and let us know what you make with it!
Episode Links
~~~~
~ Oleo-Saccharum Method
~ White Linen Mocktail Recipe
~ Lemon Drop Martini Recipe
~ Cool as a Cucumber Cocktail
~ SPEAKEASY Bonus mini-series by Three Kitchens Podcast
~ Salted Lemons Recipe
~ Salted Lemons Episode
~ Shrub Recipe
~ Juniper Berry Buns Recipe
~ Juniper Berry Buns 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.
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 us a text
In this episode we’re learning about growing microgreens and herbs in a hydroponic vertical farm. Andrey Salazar and Guillermo Borges from ALLPA Vertical Farms in Calgary, Alberta, share the story of how they became urban farmers. As they explain, it takes a lot of hard work, some trial and error, specialized technical expertise and a little luck.
Vertical farming is the practice of growing crops in vertically stacked layers. In the ALLPA farm, stacks are 14 feet high. The environment is carefully controlled for optimal temperature and light, and the plants are fed exactly the nutrients they need for growth, nutrition and amazing flavour.
This episode first came about when Erin bought ALLPA living basil at the local market and declared it the best basil she had ever eaten. The pesto from this basil is absolutely fantastic! We’ve since been adding microgreens into our sandwiches, on burgers, as side salad, you name it. Any place you’d normally add lettuce (think tacos or wraps), microgreens will give more flavour and extra nutrition. The radish microgreens may be our favourite - they’re spicy and add a nice kick to everything. In the second half of the episode we give you some ideas for incorporating microgreens into your meals.
If you’re in Alberta, please give ALLPA a try (check their website for locations). But wherever you happen to be, we encourage you to source a local grower of microgreens. You won’t be sorry!
Episode Links
~~~~
~ ALLPA Vertical Farms Website
~ ALLPA Products : Where to Buy
~ Egg Salad with Radish Microgreens
~ Beef & Baby Bok Choy Stir Fry
~~~~
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 us a text
We're tackling that most divisive food trend, the jellied salad, on the podcast this week. While we draw the line at anything containing meat products, we do enjoy a pretty fruit or vegetable jell-o mold, and we have a few recipes that may turn those haters into jellied salad lovers.
If you're new to making them, it may be helpful to know the terms jellied and jell-o may be used interchangeably in recipes.They may be made with fruit flavoured Jell-o brand powder or with plain unflavoured gelatine. If you read a recipe closely, you'll be fine.
Erin made a lime jell-o with shredded cabbage and carrot, which we both remember fondly from childhood. It's still a delicious salad! She also experimented with a type of jellied vinaigrette to serve on a Waldorf salad. It needed work, but we agreed there is potential there. And it's beautiful on the plate!
Heather made an old favourite, the sunshine salad. It's lemon jell-o with carrot and pineapple and we love it. She also experimented with a fruity layered salad. One layer had sour cream blended with the jell-o and we quite liked this one too.
It's time to bring back the jellied salad. They'll make a stunning and colourful centrepiece on your Easter table this year. And hey, you can avoid talking about politics with your family because everyone will be talking about your jellied creation instead! Win-win all around.
Episode Links
~~~~
~ Sunshine Salad Recipe
~ Hurricane Jello Shots Recipe
~ SPEAKEASY Jello Shots Episode
~ Vintage Recipes with Chef Kiki Coll Episode
~ Grandma's Green Salad Recipe
~ Cranberry Raspberry Layered Jello Recipe
~ Waldorf Cider Salad 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! - Mostrar mais
