Three Kitchens Podcast
Tired of cooking the same old things? Same! So, let's get inspired for our next cooking adventure! Whether you enjoy cooking or just like good food, join us every Tuesday as we share recipes and ideas for making food we love in our own home kitchens.
S6 E25: Homemade Yogourt
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This week on Three Kitchens, Heather tries a money-saving method of making homemade yogourt. We also get into a few other tips and tricks for making your grocery dollars stretch a little farther. Be sure to check links to other episodes and recipes below to learn more about those.
To make yogourt, all you need is milk and yogourt with live cultures. Oh, and some time, patience and an instant-read thermometer. Heather started off using the crock pot but the results weren't quite right - it didn't set like it was s...
S6 E24: Dumpling Lasagna
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We're taking on a trending recipe this week - dumpling lasagna! Maybe you've seen it on the socials... layers of dumpling wrappers and filling, individually layered in adorable little ramekins. We wanted to try it out and see for ourselves if this trend was worth the hype.
Erin used a dumpling filling she was familiar with made with pork and shrimp. You can use a dumpling filling you love (or grab this one from the recipe on our website - linked below). When your little ramekins of deliciousness are all filled u...
S6 E23 : Elegant and Impressive Crepe Cake
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Are you looking for a different layer cake to wow your guests? A Crepe Cake might be the perfect thing! This week on Three Kitchens, Heather tries this recipe and has all the tips and tricks for you to make it too.
A crepe cake, or mille crêpe ("thousand crepes"), is an elegant, no-bake French-inspired dessert featuring 15–30 thin, stacked crepes layered with pastry cream or whipped cream. It is made by cooking paper-thin crepes on a skillet, assembling them with filling, and chilling to achieve a delicate, sliceable texture.
Hea...
S6 E22: Fermentation Experiment - Making a Ginger Bug
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This week on Three Kitchens, Erin shares her excitement about attempting a ginger bug -- a fermentation recipe, which can be used to make homemade ginger beer or ginger ale.
Erin explains the science behind fermentation, introducing the term "zymology" and discussing the role of microorganisms in the process. We also ponder the origins of the term "ginger bug" and its significance in the fermentation process. The episode is filled with light-hearted banter, personal anecdotes, and a shared enthusiasm for cooking and experimenting in the kitchen.
Erin walks us t...
S6 E21 : Boston Baked Beans
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We're trying Boston Baked Beans this week on the podcast. This American classic is popular at backyard BBQs and potluck gatherings.
This recipe starts with soaking northern navy beans, and then boiling them in water until they're softened. Meanwhile, the sauce is made with bacon, onions, ketchup, brown sugar, molasses, maple syrup, Worcestershire sauce, salt and pepper. After everything is combined, it goes in the oven for a slow bake (about 3.5 hours).
You can modify the flavours to suit your palette. We actually felt these beans are far too sw...
S6 E20 : Part 1 - Different Cuts of Meat Explained, with Charlotte Wasylik from Chatsworth Farm
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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...
S6 E20 : Part 2 - Different Cuts of Meat Explained, with Charlotte Wasylik from Chatsworth Farm
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We had so much to talk about with Charlotte Wasylik from Chatsworth Farm, we split it into two episodes! Part I is also available now!
This week we're talking about one of the most confusing things for home cooks, cuts of meat:
- what they're called (why are there so many names for the same thing??)
- why the names don't always mean what we think they mean
- and how that can leave even the most confident home cook feeling unsure about what to...
S6 E19: Two Different Almond Cookies
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It's time for cookies, everybody! To satisfy a craving for almond-flavoured sweet treats, Erin takes on two different cookie recipes this week. One is a large stuffed cookie (she calls it a café style cookie), and the other is a little two-bite (maybe one-bite) cookie ball.
The café-style cookies are stuffed with a filling made of almond flour, sugar, egg, butter, vanilla, and almond extract. We felt the filling just sort of melted away into the cookie, which was a little disappointing. But recipe #2 is a clear winner...
The...
S6 E18: Julia Child's Ratatouille Recipe
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This week on the podcast, Heather tackles a recipe for ratatouille, the classic French vegetable casserole. The recipe she uses is from none other than Julia Child, and if you've read one of her recipes, you know that can sometimes be a challenge in itself. Let's go!
Ratatouille is usually made with eggplant, squash, tomatoes, onion and peppers. It's obviously going to be better when these are in season, but we had it mid-winter and it was still delicious. You can even use canned tomatoes if that's your best option. Heather d...
S6 E17: Potato Leek Soup with Tim & James from Thicc Radio Podcast
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This week on Three Kitchens we welcome James and Tim, hosts of Thicc Radio, the award-winning podcast about gaining and feedism, and so much more!
We chat about where the idea for their show originated, all the numerous topics they explore with their guests, and the importance of the community they've created and nurtured. Kink and fetish, gender, sexuality, health and healthcare, dating, culture, politics and body positivity -- Thicc Radio is offering up real talk, hosted by these lovely, genuine humans. We really enjoyed this conversation and think you will t...
S6 E16: Sheet Pan Kebabs
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This week on Three Kitchens Podcast, Erin finds inspiration in a book she's reading to try a delicious sheet pan kebab recipe. She also makes flatbread, a quick salad and tahina sauce to make this an easy weeknight meal.
If you're thinking kebabs on skewers, you'd be wrong (as Heather found out). For these kebabs, Erin mixed ground beef with a blended veggie mixture, and spread it on a baking sheet. Ten minutes in the oven, and you're ready to go.
The salad is simply red onion and tomatoes wi...
S6 E15: Food for Thought - The Great Molasses Flood
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In this episode of the Three Kitchens podcast, Heather shares the bizarre and tragic story of the Great Boston Molasses Flood of 1919. She and Erin discuss the events leading up to the disaster, the mechanics of the flood, eyewitness accounts, and the aftermath, including the legal repercussions and changes in safety regulations. The conversation is filled with humour and insights into the historical significance of this unusual event.
Sources:
Last Podcast on the Left, episode 642: The Great Molasses Flood of 1919 Part 1 - Killer Condiments
Wikipedia - Great M...
S6 E14: Hot Breakfast Farro with Dates and Homemade Spiced Chai
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In this episode Heather tries an alternative to oatmeal -- a hot farro breakfast pudding with cardamom and dates. It's warm and sweet and just hits the spot, especially on a cold winter morning. Thanks for joining us for this episode of Three Kitchens Podcast!
Originating in the Middle East, farro is an ancient grain has long been a staple of Mediterranean dishes. Its mild flavour and chewy texture provide an alternative for other grains like rice or barley in soups and stews. In this case, we're thinking of it like a...
S6 E13: Tofu Meatballs in a Lemongrass Curry
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In this episode we explore the challenges of cooking with tofu as a meat alternative when Erin tries to make tofu "meatballs." We discuss various recipes, cooking techniques, and the importance of flavour and texture.
These tofu meatballs are baked, which does make the process super simple, but Erin ran into trouble with the lemongrass curry. The recipe said to blend the ingredients into a paste, and let's just say that lemongrass didn't blend well!
But the flavour was great and we have thoughts for improving our ex...
S6 E12: Food for Thought - How Human Diet Influenced Evolutionary Changes in Our Teeth
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Get ready to nerd out with your favourite podcast hosts in this Food for Thought episode! Erin explores a study showing that early humans were eating carbs before their teeth were able to chew them. What impact did the food early humans ate have on the teeth we have today?
The carbohydrates (grains) available at the time required a lot of chewing, which means these early humans recognized this as a high-energy food source, despite not having teeth to properly chew them. The study shows it actually took about 700,000 more years b...
S6 E11: Ramen with Peanut Butter, Miso & Coconut Milk Broth
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In this episode Erin takes a familiar packet of dry ramen noodles and elevates it with a simple broth made with inexpensive items you probably already have in your pantry.
We enjoy a simple bowl of noodles as much as the next person, and you cannot argue there are days when this cheap simple dish is about all we can manage. But, by using a few common pantry items -- peanut butter, coconut milk, miso paste -- you can kick it up to a new level of flavour.
Erin al...
S6 E10: Chocolate + Mascarpone + Coffee... You Need This Cookie Recipe In Your Life!
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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 es...
S6 E9: Baking Beautiful Pies with Laura Klynstra, & A Festive Raspberry Linzer Tart!
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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.
...S6 E8: A Tamarind Extravaganza -- Four Creative Recipes!
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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 a...
S6 E7: Tortière Canadienne -- Delicious French Canadian Meat Pie!
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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 br...
S6, E6: Diabetes Friendly Salmon Recipe with Chef Colleen Cackowski
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In this episode Erin and Heather chat with Chef Colleen Cackowski, co-author of the book, The Diabetes-Free Cookbook and Exercise Guide. Colleen shares her approach to creating delicious and satisfying type two Diabetes-friendly recipes, and her tips for introducing changes to our diet that can contribute to healthy blood sugar levels.
We also try one of the recipes from the book - Dijon Salmon with Capers. This recipe is so easy you can add it to your busy weeknight dinner rotation. Serve with a generous helping of veggies to satisfy even t...
S6 E5: Two Pull-Apart Breads, Sweet and Savoury
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This episode is a joint effort to give you two ideas for pull-apart style yeast breads, one sweet and one savoury.
Heather brings the pumpkin pull-apart bread using a fold method to create a loaf that easily pulls apart to reveal a gooey pumpkin filling.
Erin makes savoury garlic pull-apart dinner rolls baked in a cast iron pan. This one will impress your dinner guests - it's so pretty!
We had some ideas for improvement. The garlic buns were really big and we suggest making two pans of...
S6 E4: Food for Thought: Kitchen Witchery - Telling Fortunes with Food
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Introducing a new episode format for season 6: Food for Thought! This one is a foray into Kitchen Witchery, just in time for Halloween.
In the Food for Thought series we are talking about whatever we feel like getting into -- it might be a news story, history, trend or science -- always with some connection to food. It's not a deep dive, but just enough for you to sound interesting at your next family dinner.
Kitchen witchery (see also kitchen divination) is the practice of fortune telling and spell ca...
S6 E3: Mochi Ice Cream
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This is a fun one! Erin tries her hand at making mochi ice cream for a birthday celebration, this week on Three Kitchens Podcast.
Mochi ice cream is a Japanese dessert made of a small scoop of ice cream encased in a soft, chewy, sweet rice cake called mochi. The mochi provides a unique, stretchy texture, while the ice cream offers flavour and creaminess. Think of it like a dessert dumpling. You can choose the ice cream flavours you love the most, and surprise your friends and family when they bite i...
S6 E2: Celebrate Diwali with guest, Renu Bhardwaj
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This week on Three Kitchens Podcast, we welcome Renu Bhardwaj, a UK-based food blogger and author of Celebrate Diwali: Recipes, Activities, and Crafts for the Entire Family.
Celebrate Diwali includes crafts, celebration tips, and of course, recipes: delicious, accessible Indian dishes that blend tradition with a modern, family-friendly approach.
Renu shares her memories of learning to cook alongside her mother, and the dishes that take her right back to those regular family dinners, and annual Diwali festivals. We make one of her favourites, c...
S6 E1 Manti: Tiny Meat-Filled Turkish Dumplings
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Welcome to the first episode of season 6 of the podcast! We're starting off with a tiny little Turkish dumpling called Manti. Heather takes on the challenge of filling and folding these itty bitty tasty morsels, which are served with a garlic yogurt sauce and drizzled with chili butter.
The dough for Manti is easy to make and rolls out nicely. That's a win because it needs to be very thin (about 3mm)! After cutting it into small squares (2 - 3 cm) and then placing a tiny bit of filling in each (our f...
S5 E42: That's a Wrap on Season 5 (Time for a Break)
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This is our final episode of Season 5 of Three Kitchens Podcast! We can hardly believe another season is wrapping up.
We go back to the beginning to give the super quick version of the history of Three Kitchens. Then we look back on this season, the top most downloaded episodes (according to audio stats), and some of our favourite moments along the way. See below for all the links!
Big thank you to all our amazing guests of Season 5, and everyone who has tuned in, whether it was one ep...
S5 E41: Chicken Adobo - The Unofficial National Dish of the Phillipines
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This week on the podcast, we're trying what is known as the unofficial national dish of the Philippines, Chicken Adobo. Let's get right into it.
In Filipino cuisine, adobo refers to both a cooking method—a very acidic braise—and the class of dishes produced by that method. In the recipe we try, vinegar serves as the key ingredient in the marinade (which also becomes the sauce). The vinegar of your choice (in this case, two types) are combined with garlic, soy sauce and bay leaves. the chicken is marinaded and then...
S5 E40 Calgary's Hometown Recipe, Ginger Beef
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This week on the podcast, Heather tries a recipe for Ginger Beef, the western Chinese dish originated in Calgary, Alberta. It's always high on our list of dishes to order when we eat Chinese, and we almost can't believe we've never tried making it at home. Let's put the recipe to the test and see if it's as good homemade as it is at the restaurant.
According to our research, Ginger Beef was created by chef George Wong at his restaurant The Silver Inn in the early 1970s. Chef Wong knew t...
S5 E39: Burnt Sugar Cake with Canadian Food Historian, Kesia Kvill
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This week on Three Kitchens Podcast, we’re diving into Canadian food history with special guest Kesia Kvill, a Canadian food historian with a passion for community, sustainability and youth mentorship.
Kesia is a Community Engagement manager at a heritage organization in Edmonton, Alberta. She’s been a chief curator at the largest living history museum in Canada and started her museum career as a demonstration volunteer at an agricultural museum before getting her first museum interpreter and tour guide job. Her academic studies focused on Canadian food...
S5 E38 Tell me About-cha Kabocha: Japanese Pumpkin Croquettes
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This week, Heather uses a kabocha squash from her Odd Bunch subscription box to make kabocha korroke -- a Japanese croquette -- with a tonkatsu dipping sauce.
Kabocha is also known as a Japanese pumpkin. It's a small squash with orange flesh that can be cooked like you would other types of squash.
Korroke are typically deep fried, but Heather tries baking them. The squash is steamed, mashed and mixed with sautéed onion and bacon before being breaded with Panko crumbs. To serve, she mixed up a quick ton...
S5 E37: Chinese Scallion Pancakes
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In this Three Kitchens episode, Erin finds a new type of pancake for us to try! It's a Chinese scallion pancake, a fabulous addition to the rather long list of pancakes we've made here in our kitchens. And a great way to use a bunch of green onions (scallions). Be sure to scroll down to find links to lots of other pancake recipes we've tried in the past!
This is a savoury pancake made with a dough, rather than a batter, and a savoury filling. But don't worry - the dough is...
S5 E36: Mexican Refried Beans and an Open-faced Mollete Sandwich
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On the podcast this week, Heather's plan to make a simple refried bean recipe becomes not one recipe but four. That's the way these things go sometimes! And lucky you, listener, you get the benefit of hearing all about them!
It begins with frigole de olla - Mexican Pot Beans. This is a simple recipe starting with dried beans in order to prepare them to use in those refried beans. Of course, you can eat them as is, mix into rice, or simply freeze them for later.
Speaking of re...
S5 E35: Easy Crunchy Crust Tuna Melt Sandwich with Voice Actor & Podcaster, Cheryl Holling
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In this episode, we welcome Cheryl Holling to be our third kitchen and she brings us a fantastic recipe for an easy Crunchy Crust Tuna Melt sandwich. This zhuzhed-up tuna melt will be your new favourite grilled sandwich!
Cheryl Holling is a voice actor and podcaster who is passionate about hearing and telling stories. She hosts two podcasts:
19 Stories From Fear to Hope in which she shares conversations with creatives about challenges they have faced, how they’ve persevere & created a hope-filled future.
In The Voice Kitchen Cher...
S5 E34: The Most Amazing Poached Quince, Apple & Frangipane Tart
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This week on Three Kitchens Podcast, Erin has another mystery ingredient! Well, it's no mystery to you since it's there in the title, but it was a surprise to Heather when they sat down to record. It's quince -- a fruit from the rose family.
Quince can be quite astringent and not good to eat raw, so poaching is a great way to prepare the fruit before you add it to your recipe - in this case, a tart with apples and a delightful frangipane (almond paste) layer!
This t...
S5 E33: Stretch Your Grocery Dollars with Arroz con Pollo (Costa Rican Chicken & Rice)
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This episode is a replay of S3, E7, with an all new updated intro!
We've got a recipe that's going to help you stretch your grocery dollars AND teach you a new skill or two. Erin's teaching us how to chop up a whole chicken into 11 pieces.
Cutting up.a whole chicken is a skill that saves you money on the price per kilogram that you're paying for meat—by as much as HALF! And by doing the work of breaking down the chicken ourselves, she's showing us how to u...
S5 E32: Easter Sponge Cake
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This week we're helping you get ready for Easter with a fun baking project! Erin takes on a sponge cake with a pretty Easter design. Are you ready to try it, too?
A sponge is a cake is a light cake that gets its texture from beaten eggs. When making a designed sponge cake, you separate some of the batter and colour it. Then you pipe the coloured batter onto the bottom of a pan in the design you want, then fill the pan the rest of the way with plain c...
S5 E31: Easter Cream Egg Cupcakes (Chocolate Cake & Gooey Fondant Centre)
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This week, Heather is flexing her creativity to create a Cream Egg Cupcake. It's a take on the popular Easter treat, the Cadbury Creme Egg, in cupcake form. They turned out pretty well, after some brainstorming on the approach in the first half of the episode! Plus, Erin and Heather chat about ways to zhuzh-up boxed cake mixes (because sometimes that's handy, right?).
At Three Kitchens, we're all about trying something new. Usually we prefer to have a recipe to follow, but what can you do? Sometimes there isn't one. In t...
S5, E30: Connections, Memories & Tomato Macaroni Soup with Kerrie Penney from Secret Heart Broadcasting
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In this episode of Three Kitchens Podcast, we welcome Kerrie Penney, host of Secret Heart Broadcasting, a podcast that explores heartfelt stories, personal experiences, and the connections that shape our lives. Kerrie is passionate about sharing the voices of her guests in an authentic and meaningful way.
She brings with her a special recipe from her childhood—Tomato Macaroni Soup. This comforting dish was a staple in her home, lovingly made by her mom. It was never written down. It was one of those recipes her mom made by feel -- a l...
S5 E29: Pretty in Pink Grapefruit Shortbread Squares
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This week's episode is all about a pretty dessert square that requires absolutely zero decorating skills - just the way we like it around here! Erin makes a grapefruit shortbread square, but - plot twist! - she uses a pomelo instead of grapefruit (and a little lime zest).
Here's what Wikipedia tells us about the pomelo:
Pomelo is the largest citrus fruit. It is an ancestor of several cultivated citrus species, including the bitter orange and the grapefruit. It is a natural, non-hybrid, citrus fruit, native to Southeast Asia. Si...
