Three Kitchens Podcast

Send us Fan Mail 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...

Send us Fan Mail 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 Lo...

Send us Fan Mail 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...

Send us Fan Mail 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, a...

Send us Fan Mail 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, cocktai...

Send us Fan Mail This Three Kitchens Podcast episode is dedicated to learning a little bit about portobello mushrooms and how to cook them. Heather has found a method she likes and guarantees it's easy and nearly fool-proof. So if you're also kind of new to cooking these mushrooms, keep reading (and listening!).  First we do a little surface research on portobellos and learned that white...

Send us Fan Mail On this episode we get into the holiday spirit with our guest, Lisa Baril - a house party hostess who has really fine-tuned the art of throwing a party! Lisa shares all her secrets for planning, grocery shopping, food prep, set up and decor.  Just a few of Lisa's tips: 1. Decide who you're inviting - Lisa is big on curating, and that includes her party guests. What will...

Send us Fan Mail This week on the podcast, Erin works on cleaning up some old castiron from the fleamarket, and then uses them to bake up something yummy. Cast iron pans can last a really long time, even handed down through generations, but they require a little regular maintenance. If you happen to find cast iron that looks rough and rusted, don't worry. You will need to use some elbow greas...

Send us Fan Mail This week on Three Kitchens Podcast we're happy to welcome our guest, Gloria Molist, the founder of Olivo Amigo. We're talking all things olive oil and how to introduce a little bit of the Mediterranean into our cooking. What's the difference between olive oil and extra virgin olive oil? What does cold-pressed mean? Can you cook with olive oil, or is it only to be e...

Send us Fan Mail This episode is all about a good sandwich, piled high with flavourful marinated and grilled pork, fresh veggies, a quick pickle and peppers.* It's a bánh mì - a Vietnamese sub sandwich. *Cilantro is optional, if you're a Princess like Erin. A Bánh Mì Sandwich is a fusion of Vietnamese and French cuisine that apparently originated in Saigon in the 1950s. Our bánh mì sandw...

Send us Fan Mail We're excited to welcome Chris De La Rosa to the podcast! Chris is the home cook behind the popular blog and YouTube channel, Caribbean Pot. He is on a mission to share the culture and food of the Caribbean with the world. We're happy to have him share with us some of the history of the cuisine of the Caribbean islands, and how he learned to cook by watching his parents...

Send us Fan Mail It's that spooky season around here and Erin is cooking up some beans to ward off evil. That's according to some world folklore, anyway, so we're going with it. She made two recipes for this episode - Black-eyed Peas with Bacon and Pork, and Japanese Pancakes with Sweet Red Bean Filling (Dorayaki). The savoury black-eyed peas dish is just fantastic. There's lot...

Send us Fan Mail Erin is cooking with corn on Three Kitchens Podcast this week! She grew a pretty decent little crop of corn in her backyard garden and wanted to explore different ways to cook with it. If you love corn flavour like we do, you'll love these recipes. First up, we've got fried corn polenta. Polenta is a northern Italian dish made of yellow cornmeal. It's soft and cream...

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

Send us Fan Mail In this week's episode we are talking about warm, fall foods. It's peak fall where we are right now; the weather is cool and fresh and it's a great time to be outside enjoying the beautiful days. We are embracing the cooler temperatures with a  warm, comforting dip, called musabacha, along with a skillet bread that can be cooked on the stovetop or (our favourite) ov...

Send us Fan Mail In this Three Kitchens episode, we're recognizing Oktoberfest with a traditional Bavarian dish - jägerspätzle!  Oktoberfest is the world's largest folk festival featuring a beer gardens and a travelling carnival. It is held annually in Munich, Bavaria, running from mid- or late-September to around the first Sunday in October. Beer and a party? Sign us up!  Spätzle are sm...

Send us Fan Mail Fall is typically a time to celebrate the harvest, and what better way to showcase the wonderful veggies you've worked so hard to grow but in a soup? Don't worry, you don't need to be a gardener to be inspired by the soup recipes we've got for you in this episode! In our last episode, we talked with Highfield Regenerative Farm to learn all about how principles...

Send us Fan Mail On this episode of Three Kitchens Podcast, we're talking with Heather Ramshaw, the Operations Manager at Highfield Regenerative Farm in Calgary, Alberta. The stewards of Highfield Farm largely focus on the revitalization of the land through regenerative farming practices and soil building, all for the goal of growing nutrient dense food and creating a safe and vibrant communi...

Send us Fan Mail We're getting into season 4 of Three Kitchens Podcast with a real winning recipe! This one blew us away with its interesting flavours and easy method. This dish could really wow your dinner guests and they'll never know how easy it was to make. Sit back and listen as we tell you how to make Pickled Peaches with Grilled Chicken Thighs. We feel a little mad that we'd...

Send us Fan Mail To kick off a brand new season of Three Kitchens Podcast, we're getting into an issue that can be a very real struggle for anyone cooking for kids: picky eaters! Whether or not we parent them, we've all met kids who won't eat their veggies, or only want to snack, or are fearful of trying new foods. Our guest, Jennifer House, is a Registered Dietician and Nutritionis...

Send us Fan Mail Being the time of year when parents are getting ready to send kiddos back to class, we thought it was a great time to re-release our bento episode full of fantastic back to school lunch ideas. A bento is simply a boxed lunch, so even those of you packing your own lunch to take to work or higher education will get some new ideas with this one. We've got recipes for snacks, mai...

Send us Fan Mail This week Heather tells us about decorating a birthday cake for her son, and we agree we are totally over decorating cakes. This episode is a little different than our usual content, but we hope you get a laugh out of it as we did. Then go support your local cake decorators - it really is an art!  Here are our lessons for this episode: 1. We think it's probably time to leave...

Send us Fan Mail In this episode of Three Kitchens Podcast, we try a classic Italian dish of braised beef called Osso Buco. We almost cannot overstate how much we loved this, and we hope you'll be inspired to make Osso Buco, because we are sure you'll love it too. Heather's Osso Buco is a delicious combination of beef shanks with vegetables, braised in white wine and broth. To make...

Send us Fan Mail *From the Three Kitchens Podcast vault, with a new introduction!*  There are definitely recipes we try for the podcast that we just cannot wait to make again. Babka was one of those. This is an update of the original babka episode with a new introduction and a brand new babka filling recipe! A babka is a sweet braided bread which originated in the Jewish communities of Poland and...

Send us Fan Mail The question on Three Kitchens Podcast this week: How do you cook with dill? More specifically, what do you cook with dill when it goes a little nuts in your garden? After some recipe searching Erin came up with three recipes featuring the herb, and we enjoyed a dill-filled meal! Dill is an annual herb in the celery family. While it is native to Mediterranean countries and southea...