Three Kitchens Podcast

Send us Fan Mail In this Three Kitchens Podcast episode, Erin and Heather look back at the past year - the most popular episodes, and the launch of so many new things and all the fun they've had meeting guests and creating community. And they peek ahead to the new year and what's coming up.  Stay tuned for lots of fun new things in the works for 2023. Thank you for listening - your suppo...

Send us Fan Mail Conversation veers way off course - all the way into space - in this Speakeasy episode, but the drink - a Cotton Candy Martini - is a surprising winner.  We think this would be a cute cocktail to serve at a baby or wedding shower. Fill those glasses with cotton candy and watch it change colour as you pour for your guests. Cheers! Episode Links ~~~~ ~ Cotton Candy Martini Cocktail...

Send us Fan Mail This week on Three Kitchens Podcast, Erin is trying something that makes us all just a little uncomfortable - making lamb liver paté. Cooking with organ meat isn't something we're terribly familiar with.  When we bought lamb from local farm, Whispering Cedars Ranch, this past fall, Erin raised her hand to take the organs with a vague idea of maybe trying to make paté. We...

Send us Fan Mail Erin takes some inspiration from the Netflix show, Drink Masters to create her own version of a Gin Fizz this week. She hits the kitchen to make a plum pureé for this cocktail and tops it with an egg white foam.    Sarah and Heather give her two enthusiastic thumbs up and ask for seconds. We think you'll want to make this one too.  Cheers! Episode Links ~~~~ ~ Plum Gin Fizz C...

Send us Fan Mail Sometimes our kitchen adventures take a left turn. This week on Three Kitchens Podcast, Heather finds she needs to go to Plan B when her lemon curd doesn't fully set. Fruit curd is a dessert spread and topping usually made with citrus fruit, like lemon, lime, orange or grapefruit. You can use it in a variety of desserts and baked goods, or as a topping for French toast and wa...

Send us Fan Mail Let's forget about winter for a moment, and enjoy a tropical drink on this episode of Speakeasy. The pretty blue colour of the Blue Lagoon Fizz, thanks to blue curaçao, will take your imagination straight to the beach. A Blue Lagoon is a classic cocktail, to which Sarah has added soda to make it fizz. She also gives us other ideas for drinks to make with blue curaçao, so you...

Send us Fan Mail The holiday season is upon us, and we're all going to be looking for great recipes to make the most yummy use of turkey dinner leftovers. In this episode of Three Kitchens Podcast, Sarah puts an Asian twist on her easy turkey (or chicken) leftovers soup. Coconut milk, garlic, ginger and a touch of curry make this soup just different enough from the usual to keep things intere...

Send us Fan Mail This week on Three Kitchens Speakeasy, Heather's sharing a cocktail recipe that she's modified from the original and turned into something delicious.  Cool as a Cucumber is made with muddled cucumber, mint and simple syrup with gin and a dash of soda. She found the inspiration from a cocktail book called Pour Me Another (J.M. Hirsch). This book is full of cocktails with...

Send us Fan Mail We can't seem to get enough of these vintage recipes here at Three Kitchens Podcast. This week, we've got Plum Cake with Streusel, a family recipe from Erin's Oma. In baking and pastry making, streusel is a crumbly topping of flour, butter, and sugar that is baked on top of muffins, breads, pies, and cakes. In this recipe, the cake is topped with plums and streusel....

Send us Fan Mail This week on Three Kitchens Speakeasy, Sarah's sharing a South Korean drink that brings back good memories. Or rather, good times with lost memories in South Korea. This one is made with a Korean spirit called soju, which Sarah tells us must be mixed with something tasty because on its own, soju is terrible. The flavours have Erin and Heather completely fooled and neither of...

Send us Fan Mail In this episode of Three Kitchens Podcast, we welcome special guest Chef Kiki Coll to chat about vintage American recipes. We had a lot of fun and we could have talked all day long about American cooking circa 1920s-70s.  Chef Kiki's love of vintage food goes back to her childhood, learning to cook from her mother and other home cooks in her life. Kiki runs a popular Facebook...

Send us Fan Mail This week on Three Kitchens Speakeasy segment, Erin brings a classic Hot Buttered Rum cocktail that she discovered in a 1970's entertaining guide. She shares some vintage ideas from the past and the vintage prices included in the guide. This cocktail contains rum, butter, hot water or cider, a sweetener and various spices. Tune in to warm the cockles of your heart with this d...

Send us Fan Mail By now our regular Three Kitchens Podcast listeners know how we adore a good dumpling. We're guessing you do, too. What's not to love about soft little parcels of dough filled with, well, just about anything? This week, Heather makes us pink pierogi filled with a spinach, potato and feta filling. This is going to appeal to your dumpling-loving heart and it makes a pretty...

Send us Fan Mail On this Bonus, Speakeasy Episode, Heather shares a cocktail and a mocktail, although one of her co-hosts doesn't take time to read her instructions and invents a whole new drink that we've dubbed "Sarah's Knees." I guess that gives away the mystery doesn't it? Well, tune in anyway for a good laugh and to discover what you should be filling your glass...

Send us Fan Mail We don't really keep up with the latest food trends on TikTok, but for this episode of Three Kitchens Podcast Sarah decided to give one of these recipes a whirl. She tried the trending recipe, Dalgona Coffee, and to make this a proper breakfast, she also made Pesto Eggs over Sourdough Bread.    Dalgona coffee is a beverage made by whipping equal parts instant coffee powder, s...

Send us Fan Mail This week on our Bonus Series, Speakeasy, Sarah's sharing a drink that she's been sharing with everyone else but her co-hosts. They take a little offence to this, because it's so darn delicious and perfect for this time of year - they can't believe that they've been left out of this loop! Join us to hear all about it & be sure to tell everyone you know...

Send us Fan Mail This week on Three Kitchens Podcast, 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. This is a skill that saves you money on the price per kilogram that you're paying for meat. And by doing the work of breaking down the chicken ourselves,...

Send us Fan Mail For this Speakeasy bonus episode, Erin introduces us to the Annona Swizzle. It's a Columbian blended cocktail made with frozen guanábana fruit, coconut cream, clementine, gin, and white rum with a peppermint finish. Erin also tells a story about the problem of Columbia's cocaine hippos. Curious about all of the above? Join us for this Speakeasy episode. Episode Links ~~~...

Send us Fan Mail On this Three Kitchens Podcast episode we're trying a traditional American cake recipe, German's Chocolate Cake. Turns out, it's not German at all. If that sounds confusing, don't worry, Heather explains the history of the name and how to make it. We loved this fluffy, moist chocolate cake. It's not overly sweet or chocolately, but a surprisingly light cho...

Send us Fan Mail Heather is mixing up a Dirty Shirley for our Halloween cocktail. It's pink, it's a little sweet but not too much, and it's got just enough vodka to make it the adults' Halloween treat. Mix up a pitcher and hand it out to the parents tagging along with the trick-r-treaters at your door. You'll be their new favourite neighbour. ~~~~ ~ Dirty Shirley Cocktail...

Send us Fan Mail To celebrate the spooky season, we've invited guests Indy and Samantha Randhawa, hosts of the podcast I Love This (you should too) to join us for this Halloween podcast mash-up. Since I Love This (you should too) is all about movies, and Three Kitchens Podcast is all about food, it's the perfect Halloween pairing. The movie... Indy and Samantha introduced us to one of th...

Send us Fan Mail This week on Speakeasy, Erin has been inspired to create her own cocktail. She might not have a bunch of experience, but she knocks it out of the park with this Black Forest Soda. It's full of cherry and warm cinnamon and anise flavours that come from the Kirsch preserved cherries. And she's found a great cream soda from the Grizzly Paw Brewing Company. This is the perfe...

Send us Fan Mail On this episode of Three Kitchens Podcast, Sarah shares a recipe for easy, quick Korean-style chicken dish.  She's putting it in a quesadilla with a little cheese  but you can also put it in a bun, on a taco, or over rice. The key ingredient in this one is gochujang, which is a red chile paste that is sweet, savoury and a little bit spicy. You can find this in your local groc...

Send us Fan Mail We are traveling to Spain for this iconic drink from the Basque region. Sarah tells us about a time during a visit to Spain, when her friends wanted to run with the bulls, and she wisely chose to be a spectator while enjoying a few Kalimotxo cocktails instead. We call that having your priorities straight. And we call this drink surprisingly yummy.  Mixing red wine with cola may so...

Send us Fan Mail Did you know zucchini blossoms are edible? This week on Three Kitchens Podcast, Erin serves up beautiful zucchini flowers stuffed with three types of cheese, then battered and fried. They make a stunning - and surprising - appetizer, perfect for impressing your guests.  Seriously, how often do you eat flowers?  To sip alongside these delicious blossoms, Erin whipped up a pitcher o...