Three Kitchens Podcast

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!

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!

In this Three Kitchens Podcast episode, we take on the fresh artichoke, and the results are, well, you'll see. It may be that the artichokes imported to our corner of the Canadian Prairies are sub-par. Perhaps they're harvested too soon or they're actually old. We're not sure, but we do know that the ones Heather attempted to roast for us had basically no "meat" to them. So, we reluctantly have to file this one away in the FAILS category of home cooks recipe testing. However, a cooking fail often makes for an entertaining podcast episode. We hope so, anyway! We always have fun even if the recipe doesn't work out in our favour. If you're lucky enough to get decent artichokes where you live and are new to cooking them, you can still learn a few things about artichokes from this episode: Heather 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!

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!

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!

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!

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!

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!

In this podcast episode we revisit the empanada - a dish we first made a couple of years back. Erin made a filling inspired by an Icelandic lamb soup she loves to make. It made a delicious empanada filling. Even the people in your life who claim to not love lamb will like this, we're sure of it. Not to mention rutabaga. That's in there too! We got into quite a discussion about boiling eggs. There are so many methods, it's quite exhausting. But, we think hard boiled egg is an essential ingredient in empanada filling. So however you manage it, add chopped boiled egg into your empanadas. You'll love it too. The second half of this episode is a re-play of the original empanada episode from the vault when Erin made empanadas with a beef filling. We go through making the dough, prepping the filling and of course, folding your beautiful little bundles of deliciousness. Let's all go make empanadas! Episode Links ~~~~ ~ Lamb Empanada Recipe ~ Francis Mallman's Beef-and-Onion Empanadas Recipe ~ Chicken Empanada Filling ~ Our New Year's Menu (Appetizers and Cocktail Recipes) ~ Icelandic Lamb Soup Recipe ~ Cooking with Alberta Lamb from Whispering Cedars Ranch Episode ~ Interview with Alberta Lamb Farmers from Whispering Cedars Ranch Episode ~ Salt Fat Acid Heat by Samin Nosrat ~~~~ 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!

This week on the podcast, Heather shares two recipes using low-energy countertop appliances. You don't always need to heat a whole oven to make delicious recipes. First up is a Pork Tenderloin using the Zero Minute Pressure Cooker Method. This cut of meat can be tricky to prepare. It's easy to over-do it and dry it out. This method for pork tenderloin comes from the website pressurecookerrecipes.com (link below) and it's called the Zero Minute Method because you literally set your InstantPot cooking time to zero minutes. The time it takes to come up to pressure and then release that pressure is all the time you need to cook the tenderloin. Pay attention to the internal temperature of your tenderloin and you've got a nicely cooked moist piece of pork for dinner. The second recipe is included in a recipe booklet that comes with the Wonder Oven, a multi-use countertop oven. It's a simple flatbread recipe that you can top whichever way you like. We tried it according to the recipe booklet, which adds za'tar spice into the dough and tops the flatbread with caramelized onion. It's easy to make and if you've made your caramelized onions earlier, takes very little time. Episode Links ~~~~ ~ Pressure Cooker Zero-Minute Pork Tenderloin Recipe ~ Wonder Oven Flatbread Recipe ~ Pressure Cooker Recipes.com ~ Past Episode: BBQ Competitions and Rotisserie Prime Rib with Ryan Sanderson from Eat More BBQ Podcast ~ Rotisserie Prime Rib with Herb Paste 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!

In this Three Kitchens episode, we welcome Sarah Morgan, historian, researcher and recipe tester behind the Cooking with the First Ladies Instagram account. When she happened upon a cookbook of recipes attributed to First Ladies of the United States, Sarah began her journey of learning about the wives of American Presidents through their favourite recipes. It's learning about history through cooking, and we love that. Sarah joins Erin and Heather to chat about this project, how it came about and some of the many recipes she has tried from the First Ladies Cookbook. Through her Instagram account, Sarah shares what she's learned about the women themselves and their role in not only the White House. Community cookbooks began as a way for women to come together, share recipes and to support a common fundraising cause. In the United States, the first of these charity cookbooks was published and sold in 1864 to subsidize medical costs for Union soldiers injured in the Civil War. And it seems the First Ladies of the White House were not to be left out of this tradition (or perhaps someone compiling the book on their behalf). Sarah recommended we try two classic American recipes from the First Ladies cookbook for this episode: Pat Nixon's Meatloaf and Mamie Eisenhower's Fudge. Pat's meatloaf has origins in war time, as she herself set the example and encouraged Americans to ration food and do with less. Meatloaf, of course, is a recipe developed to stretch ground meat a little farther. Mamie's fudge is what you would call cheater fudge because it is intended to be easy and quick to make at home and includes marshmallow, which is not in a traditional fudge recipe. It was apparently a favourite of President Eisenhower. Sarah has begun a new focus on her Instagram account, testing the recipes from another group of fascinating American women in history, the Calutron Girls. These women worked on the Manhattan Project by operating the calutron machine at Oak Ridge Tennessee (1943-45). Again, she's sharing a snapshot of community life through a cookbook compiled by a unique group of interesting women. Please show your support by following Sarah on Instagram @cookingwiththefirstladies - we guarantee you'll learn a lot about history and food! Scroll for all the links mentioned in this episode! Episode Links ~~~~ ~ Cooking with the First Ladies Instagram ~ National First Ladies Library ~ Cooking with the First Ladies Website ~ Meatloaf Recipe ~ Fudge 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!

This episode of Three Kitchens Podcast came about when Erin decided it was time to figure out how to cook with inside round, outside round and sirloin cuts of beef. These cuts are lean and tender, and there's a real possibility of overcooking these cuts. A Philly cheesesteak sandwich is made from thinly sliced pieces of steak and melted cheese in a long hoagie roll. A popular regional fast food, it has its roots in the U.S. city of Philadelphia, Pennsylvania. It originated in the 1930s when a hot dog vendor created the cheesesteak sandwich and discovered it was a popular menu item. The cheese is usually provolone or American cheese. There is sometimes onions or bell peppers as well. Erin decided to make us a salad to go along with our sandwiches. This one is chopped broccoli, tomatoes, feta cheese, and hazlenuts with a vinaigrette dressing. It's simple and delicious, a perfect salad to make ahead and have ready to enjoy with your cheesesteak. Links for recipes and any episodes mentioned in this episode are listed below. If you or someone you know would make the perfect podcast guest, send us an email at threekitchenspodcast@gmail.com! Episode Links ~~~~ ~ Philly Cheesesteak Sandwich Recipe ~ Broccoli Tomato Salad Recipe ~ Chatsworth Farm ~ Interview with Charlotte Waysalik ~ Vietnamese Sub 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!

This Three Kitchens Podcast episode is released the day before Valentine's Day. If you need a last-minute dessert idea, guaranteed to impress your Valentine, or anyone else for that matter, we've got a recipe for you. It's an easy no-bake chocolate tart that also happens to tick a bunch of other boxes - gluten-free, dairy-free, eggless, and vegan. If that's not enough to sway you, it's also just plain yummy. Heather and Erin get a little sidetracked trying to determine the different definitions for tarts versus pies. It's all clear as mud, folks, but fun to talk about even if we didn't solve the mystery. Nevertheless, this tart is easy to make with only a few ingredients and no baking. The crust for this tart is almond flour, cocoa and coconut oil. The tart filling is made with chocolate, coconut milk and raspberry preserves. Then you can decorate with beautiful fresh fruit on top. Easy peasy. Just a few hours in the fridge and it's set and ready to serve. Voila! Episode Links ~~~~ ~ Chocolate Tart Recipe ~Beautiful Booze Episode ~ Old Fashioned Valentine cocktail recipe ~ Strawberry Love cocktail recipe ~ Pie vs Tart from Pastry Chef Online ~~~~ 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!

This week on Three Kitchens Podcast, we welcome our first guest of 2024, Deborah Johnson, author of On Rising: Recipes and Rituals for Joyful Mornings. Deborah realized a life-long dream when she published this gorgeous book full of breakfast and brunch recipes, and guidance for creating a happier more fulfilling life. She includes personal stories from moments in her life that motivated her to take more time for herself and leaves space for readers to make notes as they find joy in their own mornings in the kitchen. In this episode we talk about the process of developing the book, from writing personal stories to choosing favourite recipes. And of course, we make yummy brunch food! For this episode Erin and Heather made four recipes from Deborah's book: biscuits, chorizo sausage, panna cotta and roasted berry jam. These are all simple, adaptable recipes that any home cook can achieve and raise the bar on their brunch menu. Be sure to support Deborah and check out On Rising! Episode Links ~~~~ ~ On Rising: Recipes and Rituals for Joyful Mornings ~ Panna Cotta with Roasted Berry Jam ~ Rita's Authentic Mexican Chorizo ~ Deborah's Best Biscuits ~~~~ 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!

This is a home cooking podcast, hosted by a couple of friends trying out recipes in our own regular home kitchens. We're sharing our experiences with other home cooks and bakers just like us. This week, Erin dives into a Norweigan cook book, North Wild Kitchen, to make sweet buns rolled with two types of sugar - juniper berry and rose. And man, did we LOVE these buns. Juniper berries and wild roses both grow natively here in Alberta, Canada, and many other parts of the world as well. When dried, ground and mixed with sugar, both make a delightful flavouring for rolled sweet buns. Who knew? But even if they're not native plants where you live, you're looking for dried berries and roses, so there's a good chance you can buy locally or order online. Erin takes us through her experience making this recipe and offers a few tips. For example, you may need to adjust the amount of flour as she did (turns out someone baking in Calgary, Canada needs to use more flour than the Norwegian baker who wrote the recipe). Living on a different continent with different flour available to us might've played a part in that. This is what makes trying new recipes simply a grand experiment (and so much fun)! This is a two-day recipe, not a last-minute project. But the time you need to make the dough and let it proof on day one, before rolling, cutting and baking on day two is totally worth it. We loved these buns, especially the juniper flavour. It's just the right level of unexpected in a sweet bun and is sure to impress. Episode Links ~~~~ ~ Sugar Buns Recipe ~ Tender Living Farm ~ Edelweiss Village ~ Turka Breakfast House ~ 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!

This week on the podcast, Heather takes on a classic French recipe, Coq au Vin, chicken braised in wine. This dish usually includes pearl onions, but Heather was unable to find them for this episode. Mushrooms and carrots joined bone-in, skin-on chicken thighs and legs and a whole bottle of burgundy wine. One trick is to marinate the chicken in advance in the wine. Essentially you're going to brown the chicken, then braise it in wine and chicken broth and then add in mushrooms (and those pearl onions if you've got them). One note: we found there was a lot of liquid and it wasn't necessary. Half a bottle of wine probably would've been enough for our ten pieces of chicken. So buy a wine you enjoy and just drink the other half. We mention a few past episodes in this one, including way back when we reviewed the documentary film Julia at the Calgary International Film Festival about the life of Julia Child who brought coq au vin to an American audience. Julia Child's recipe was a bit more complicated than Heather was willing to attempt, so she followed a simpler version of this classic French recipe. ~~ Episode links: Coq Au Vin recipe Chicken deconstructing video Arroz con pollo episode CIFF episode Julia Child's Coq au Vin 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!

This week on Three Kitchens Podcast, Erin decides to celebrate Australia Day with an Australian recipe for Lamingtons, a sponge cake dipped in chocolate and rolled in coconut. There's some fun debate about how this recipe was first developed. Was it when a dinner guest accidentally dropped a piece of cake in gravy, which inspired the idea to dip it in chocolate? Or was it Lord Lamington's personal French chef who came up with the idea on the fly to please last-minute guests? Who knows. However they were created, they are a delightful dessert (or tea cake, or snack for anytime). Erin walks us through the challenges of baking with an original recipe published in The Queenslander Magazine in 1910. Erin actually ended up baking this twice because that old recipe just wasn't great. And the icing recipe was just plain weird. You'll have to listen in to hear what happened and what recipe she found to solve the problems. It seems not all sponge cakes are created equal... In the end we absolutely loved these Lamingtons, and came up with all sorts of ideas for zhuzhing them up (think sprinkles, or nuts or jam!). Thanks for listening! We appreciate you so much. If you enjoy it, send the episode to a friend. Or leave a review in your podcast app. It goes a long way to help us keep cooking! Episode Links ~~~~ ~ Lamington Recipe ~ Original 1911 Lamington Recipe ~ C.A.K.E is a Four-Letter Word (why we're tired of decorating birthday cakes) ~ CAKE the Podcast ~ Who Invented the Lamington ~~~~ 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!

This week on Three Kitchens Podcast, we try an American comfort food classic, a tamale pie. Think of a tamale - a variety of fillings, wrapped in a cornbread and steamed in a corn husk. Deconstruct that by putting those fillings into a skillet, top with cornbread and bake in the oven. So maybe it's not the real deal, but it is a great way to enjoy similar favours of a tamale with less work in the kitchen. Heather makes her tamale pie with leftover roast beef, which makes this even easier. You can use any leftovers you've got, or if you don't have any, grab a rotisserie chicken at the deli or brown some ground beef and you're good to go. We even think using leftover chili would be fantastic. Because who doesn't love cornbread with chili? And making it all in one skillet? Genius. And easy on the clean-up too. What will you put in your tamale pie? Episode Links ~~~~ ~ Tamale Pie Recipe ~ Get Creative with Corn : Fried Corn Polenta & A Corn Mochi Cake Episode ~ PART 2: Alberta Lamb with Whispering Cedars Ranch Episode ~ Shepard's Pie with Beer Braised Lamb ~ Skillet Cornbread Recipe ~ Roasted Red Pepper Dip Recipe ~ 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!

On this episode of Three Kitchens, Erin makes a Dutch pannenkoek (plural pannenkoeken ). It's a pancake that is much thinner than a traditional American pancake (but not quite as thin as a French crepe). Pannenkoeken are made from a simple batter of eggs, milk, flour, and a bit of salt. They can be enjoyed plain, with syrup or a sprinkle of cinnamon sugar. Or, better yet, add any sweet or savoury toppings you love. The sky is the limit! But keep in mind, you want those toppings to be sliced relatively thin because they are added to the pancake batter during cooking, so they need to cook pretty fast. Erin made our savoury pannenkoeken with bacon, leeks and grated potato. Be sure to take note of how she preps those potatoes to minimize the starch and ensure they cook quickly. The sweet version she made was with apples and cinnamon. Simple and delicious! A sweet pannenkoek can be dusted with powdered sugar or topped with maple syrup. The key to success with this type of pancake is flipping it in the pan, as they are traditionally made quite large (one fits a dinner plate). Give it a try and enjoy the trial and error, because no matter what, it's going to taste great! Episode Links ~~~~ ~ Pannenkeoken Recipe ~ Salted Caramel Recipe ~ Coconut Whipped Cream Recipe ~ Pfannatastic Pannenkoek Haus Calgary ~Stefan's Gourmet Blog Pannenkoeken 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!

This week we're having fun with smoke in our kitchens with guests, Brandon Miller and Meredith McNamara, two of the co-founders of Spirits with Smoke. They share their passion for elevating cocktails and mocktails using smoking techniques and give us some fun ideas for smoking snacks as well. Spirits with Smoke is a Calgary company offering smoking boards and saucers, cocktail kits, bitters, barware, garnishes and syrups on their website www.spiritswithsmoke.com. You might also spot them at a local market across Canada. They ship outside Canada as well, so be sure to check out the website. These are quality products, thoughtfully created, and curated, to help home bartenders like us add a little something extra to our cocktails. And it's really fun! It makes a great gift too! We took Meredith and Brandon's suggestions for cocktails and gave them a try at home - a classic lime margarita and a negroni. For the margarita, we smoked the simple syrup and the salt to rim the glass. It added a subtle smoky aroma and flavour to a delicious classic drink. And that salt was our favourite! We'll be putting smoked salt on absolutely everything. For the negroni, we mixed the drink before smoking it. This is a spirit-forward drink and we found you really can add too much smoke. But playing with that ratio is the fun part! These are both great ways to get into smoking cocktails with drinks guaranteed to impress all your friends. We also smoked a few snacks to enjoy with our drinks. With the margarita, we made a simple fresh salsa and added smoke to it. And with the negroni, we made a Chex Party Mix and smoked that too. Both are amazing - be sure to listen to the second half of the episode when we talk about our experience with the smoking saucer and all of these recipes. Next we plan to smoke the mini cheese balls Erin made for our recent party episode. What will you smoke first? Check out all the links mentioned in this episode below. And please go support our friends at Spirits with Smoke. You'll be so glad you did. Episode Links ~~~~ ~ Spirits with Smoke Website ~ Spirits with Smoke Instagram ~ Drink Masters on Netflix ~ Interview with Natalie from Drink Masters ~ Token Bitters Edmonton ~ Black Cloud Bitters Calgary ~ Margarita Recipe ~ Negroni 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!