Three Kitchens Podcast

Send us Fan Mail This week on Three Kitchens Podcast, Erin brings us flavours of Mexico with Café de Olla and Churros! Café de Olla is a Mexican coffee that is sweet and full of spiced flavour. We learned that it originated in Mexico around the turn of the last century and was served during the Mexican Revolution. It's flavours and history last to this day and it's a delicious, sweet tre...

Send us Fan Mail *This is a previously published episode, with a brand new introduction!* This week on the podcast, we're talking about garlic scapes. Garlic scapes are the thin green stalks that grow from the garlic bulb. They are long, curvy, and usually have a bulge on the end - that is actually a bud, and if the scape was left on the plant, the bud would flower. Garlic scapes are harveste...

Send us Fan Mail Erin is a little obsessed with perfecting the art of making pizza dough. As obsessions go, this is a pretty good one, wouldn't you agree? And it means you, dear listener, get to benefit from Erin's hard work and trial and error when making your own home made pizza.  This is called a progress report because it's actually our second pizza episode (scroll down for a li...

Send us Fan Mail This episode is releasing on July 4, and we thought what better topic for today than a discussion around food traditions of the American Independence Day holiday celebrated annually on this date. And what better guest to share with us her perspective on July 4th foods than friend of the podcast, Chef Kiki Coll. Kiki loves all things American Vintage (a time period between the 1920...

Send us Fan Mail This week on Three Kitchens Podcast we get to ask all our questions about tea, and it turns out there are a lot of things we did not know. Our guest for this episode is Sarah, The Tea Girl. Sarah creates her own tea blends and infusions, which she sells in her online shop (shipping in Canada only).  Sarah is a tea sommelier who has a vast knowledge of the different types of tea, i...

Send us Fan Mail This week on the podcast, we're cooking with fiddleheads. These are the furled fronds of a young fern plant, harvested for use as a vegetable. You may have seen them in the spring growing in the wild or packaged in your grocery store. We'd never tried them so this whole episode is an experiment and we learned quite a lot about fiddleheads. First of all, whether you forag...

Send us Fan Mail This week, Erin and Heather welcome Jessica Formicola to the podcast.  Jessica  discovered a passion for helping people around her learn to be better home cooks when her friends kept asking for her recipes after dinner parties at her house. Fast forward a few years and Jessica is the owner of the food blog at SavouryExperiments.com and author of a new cook book, Beef it Up!   Alon...

Send us Fan Mail Chinese Spring Rolls and Vietnamese Spring Rolls -- what are the key differences? Erin really earns her pay this week by making both styles of spring roll for us, with no small amount of effort and frustration. The rolls themselves can be difficult to master so that they hold together, and the frying can be messy and stressful. But never fear -  Erin survived to tell the tale and...

Send us Fan Mail This week, Erin and Heather welcome Karen Pottruff to the podcast to share her experience with and tips for what snacks and meals to pack for your next hike or back country camping adventure.  Karen is an avid outdoors person who has completed numerous remote and long distance treks, like British Columbia's Sunshine Coast Trail, the Great Divide Trail in Alberta Canada and Sp...

Send us Fan Mail We're wrapping up this season of Speakeasy cocktails with a strong and interesting one that Erin dug up from a recent read. She was a guest on the Best Book Ever Podcast with Julie Strauss and they read Endurance by Alfred Lansing. It's a book about the famous Ernest Shackleton's journey to Antarctica in the early 1900s. While trapped in the frozen South, one of the...

Send us Fan Mail This week on Three Kitchens Podcast, Heather makes vanilla extract at home. All you need is vodka, vanilla beans and patience while you wait for it to be ready. If you're like us, and tend to be generous with vanilla in your recipes, you might like to make your own vanilla too. As you use your extract, add a little more vodka to keep it going for a few months. You'll sav...

Send us Fan Mail This week on Three Kitchens Podcast Speakeasy we're experimenting with fermentation.  Heather discovered a drinking vinegar - also known as a shrub. It can be mixed in cocktails or mocktails in almost any combination. But what is a shrub?  A shrub is a method of fermenting, and therefore preserving, fruit. You combine fruit, vinegar and sugar and let it sit for 3-5 days in yo...

Send us Fan Mail This week, Three Kitchens Podcast chats with Canadian chef, Carl Heinrich about the importance of knowing where your food comes from and how it is produced.  As we all know, when you cook with good quality ingredients, your food is just going to taste better.  He talks about restaurant menu planning using the whole animal, and local seasonal produce. And Carl has tips for us to ke...

Send us Fan Mail Summer is approaching and we're excited to do some good 'ol entertaining again! This week we've got a boozy, sparkling white sangria for you to add to your entertaining spread.  Find yourself a classic punch bowl to stir it up in and set the scene for a memorable time. And what's better than a beautiful big punch bowl full of this sangria? Nothing. Grab a glass...

Send us Fan Mail This week on Three Kitchens Podcast, we're celebrating Mother's Day with a Persian Love Cake recipe.  This moist, delicious cake is flavoured with cardamom, orange, rose and saffron. This combination of delightful flavours is sure to impress for Mother's Day or any day! This cake is made with three flours - all-purpose, semolina and almond flour. The semolina helps...

Send us Fan Mail Today's episode of Speakeasy features a delicious lemongrass and ginger syrup that Erin whips up to help her save money on all the ginger beer she's been drinking lately.   As you know, she prefers a mocktail, and this is a super tasty syrup that, when added to bubbly water, will satisfy the craving for a refreshing cool drink. And she knows how much her co-hosts like so...

Send us Fan Mail This week on Three Kitchens Podcast, we are wrapping up our series on BBQ by putting into practice a couple of the grilling techniques we talked about in our episodes with Ryan and Avery, the competition BBQ participant and judge. We've got a recipe from Scotty Scott's cookbook, Fix Me A Plate, for pecan smoked chicken with an Alabama white sauce. And for that pecan smok...

Send us Fan Mail This week on our Speakeasy bonus episode, Heather has zhuzhed-up an orange margarita by making it with blood oranges and amaretto. It's got a beautiful, deep red colour and great flavour!  If you're an older lady looking to party and need the right drink to get in the mood, this is the drink for you. Or so says the Buzzfeed article Sarah read on last week's Speakeas...

Send us Fan Mail On Three Kitchens Podcast this week, Heather and Erin continue the barbecue theme with guest, Avery Cochrane. Avery is a certified Kansas City Barbeque Society (KCBS) competition judge. He gives us a behind-the-scenes look at what judges are looking for when they taste all that delicious BBQ! KCBS is one of the sanctioning bodies of BBQ competitions all over the world, including i...

Send us Fan Mail Sarah's mixing up a drink featuring Aguardiente, a spirit made from sugarcane, this week on Speakeasy.  Do you order a drink at the bar and get the side eye from the bartender? Do you feel like the bartender is judging you based on what you've ordered? You're not wrong! Sarah is sharing a hilarious article about what your drink order says about you. And who knows wh...

Send us Fan Mail This week on Three Kitchens Podcast, we're cooking with fire - again! You may be wondering what's with all the meat recipes at the moment. We've actually been calling April The Month of Meat, and while we didn't really plan it that way, we admit we're loving it. This week, Erin is grilling bacon-wrapped chicken skewers, finished with a maple and bourbon gl...

Send us Fan Mail On the Speakeasy bonus episode this week, Sarah serves up when she's calling a Pineapple Melon Cocktail. It's bright and fruity and so delish.  She mixed it for a St. Patty's Day party because of the fantastic green colour, but this drink will get you in the mood for summertime on the patio. Enjoy!  To a glass add: 1 oz midori liquor​​​​  2 oz vodka Top up with: hal...

Send us Fan Mail This week, Erin and Heather welcome guest, Ryan Sanderson, to the show. Ryan is host of the Eat More Barbecue podcast and, dare we call him Alberta's BBQ ambassador? It sure seems to fit! Ryan started his podcast to grow and promote the culture of BBQ in Alberta. Ryan is here to share with us how he was introduced to BBQ and the food, people and culture behind this particular...

Send us Fan Mail This week on Speakeasy we're enjoying a sweet cocktail in a cute hollow chocolate squirrel. It is Easter, after all.  But of course you can enjoy this dessert in a glass any day of the year.  Cheers!  This cocktail is made with equal amounts vodka, irish cream liqueur and coffee liqueur. This recipe makes two drinks, so simply adjust it for the number you're serving:   3...

Send us Fan Mail This week on Three Kitchens Podcast, Erin tells us how to make a delicious French Onion Soup. She made her own beef broth, but you can also use store-bought broth if you prefer. Her French Onion Soup is topped with chunky croutons and melty gryère cheese. Onion soups have been popular throughout history, often seen as food for poor people, as onions were plentiful and easy to grow...