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  • 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
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    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
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  • 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
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    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
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    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 [email protected]!



    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
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    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
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  • 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
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    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
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    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!

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  • 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
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  • 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
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    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
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  • 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
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  • 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 button mushrooms, creminis and portobello are all the same thing, just harvested at different times. Given that information, we think this same cooking technique would work for any of them (you may want to adjust cooking time for smaller mushrooms).

    To make these portobello steaks, the mushrooms are placed in a dutch oven with oil, garlic and chili and baked in the oven for 1 hour. Then you turn them over and pop them back in for an additional 20 minutes. That's it! You almost can't overcook them it's so easy.

    Now for the white bean purée. Using a white bean of your choice, blend with lemon juice and salt, then heat on the stove top. Serve your portobello steaks on top and drizzle with the "sauce" from the mushroom pot.

    We have thoughts and tips on both, but overall this was a fun experiment with portobellos and we like the baking method.

    Hey, could you be a guest? We're searching for a podcast guest who can teach us more about mushrooms. If that's you, please email us - [email protected]

    Episode Linke
    ~~~~
    ~ Portabello Mushroom Steak Recipe with White Bean Purée
    ~ Baking Sourdough Bread with Guest, Larry Harris
    ~ Fantastic Fungi Netflix Show
    ~~~~



    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
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    Rate, review, follow, subscribe and tell your friends!

  • 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 they have to talk about? Are they the type of friends who will debate politics with Dad, or is it a group of families with kids about the same age?

    2. Shop ahead - up to two weeks in advance for frozen and pantry items. And watch for deals!

    3. Prep as much as possible the day before to make the day of the party as stress-free as you can.

    4. Pay attention to decor - setting a magical scene really enhances a holiday party. Think sparkles and lights.

    5. Keep recipes simple - big on flavour but not requiring too much work to prepare, and easy to serve and eat.

    6. A punch is a great drink option for all ages - keep alcohol separate for those who want to add it to their glasses.

    We made three of Lisa's top menu items, meatballs, individual cheeseballs, and chocolate bark. Find links to those recipes below.

    There's so much more in this episode! Enjoy!

    Episode Links
    ~~~~
    ~ Lisa's Instagram
    ~ Mini-Cheese Ball Recipe
    ~ Party Meatballs
    ~ Chocolate Bark
    ~~~~



    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

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  • 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 grease, but you can bring them back to life. That's what Erin did with these small cast iron pans. She tells us her method for cleaning them up in this episode.

    Now, on to baking! Erin wanted to bake brownies in these cast iron pans, so equipped with a favourite basic brownie recipe, she modified it three ways to end up with four flavours:

    basic brownies
    peanut butter brownies
    salted caramel brownies
    brownies with nuts

    To go in (and on) the salted caramel brownies, she made a caramel that can be made with heavy cream or with coconut cream for those folks with dairy sensitivities (like her co-host!). It is delicious and we enjoyed it on all the brownies!

    Find the link to the brownie recipe below that you can add to and make your own. If you don't have a cast iron skillet, use a baking pan.

    Episode Links
    ~~~~
    ~ Skillet Brownie Recipe
    ~ Salted Caramel Recipe
    ~ Oatman, Arizona
    ~ Coconut Whipped Cream
    ~ Persimmon Puddin' Episode
    ~ Nice Cream 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!

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    Instagram @three_kitchens_podcast
    Facebook @threekitchenspodcast
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  • 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 enjoyed cold? Gloria helps us answer all these questions and more! And she has loads of tips for buying olive oil at the store, from the type of storage container we should look for to what the product labels really mean. She's passionate about preparing simple meals, with the best possible fresh ingredients to really bring out the flavour in our food.

    About Olivo Amigo... When Gloria moved to the U.S. she couldn't find the same high quality olive oil she was used to in her native Spain, so she decided to fill the gap in the market by founding her own olive oil company, Olivo Amigo. The online retailer (shipping within the U.S.) provides olive oils, artisan vinegars, and spices that can help any of us bring a little Mediterranean flavour to our meals at home. There's also a collection of beautiful ceramics and accessories.

    Big thanks to Gloria for joining us and sharing her passion for the Mediterranean lifestyle and olive oil especially! If you're in the U.S., please check out Olivo Amigo and consider supporting this female-founded business creating quality olive oil from family-owned farms.


    Episode Links
    ~~~~
    ~ Olivo Amigo Website
    ~ Pan con Tomate
    ~ Beef Wellington 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
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  • 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 sandwich layers grilled pork tenderloin, crunchy pickled carrot and radish, fresh cucumbers slices, jalapeño peppers - plus lots of fresh cilantro if you're Heather - and not a speck of the nasty stuff if you're Erin. And don't forget siracha mayo and maggi sauce. All this is piled on a lightly toasted baguette.

    We discuss our issue with the way ginger is often listed as an ingredient in recipes (wtf is a "thumb" of ginger, anyway?), what sort of bread works best for this sandwich (this French baguette was too hard and we agree you need a softer roll), and how to make maggi sauce (it's like a super simple Asian-style Worcestershire sauce).

    Find links ro all the recipes discussed in this episode below.

    Episode Links
    ~~~~
    ~ Banh Mi Recipe
    ~ Pickled Onions Recipe
    ~ Shrub (Drinking Vinegar) Recipe
    ~ Three Kitchens Recipe Box Blog
    ~~~~



    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
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  • 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 and aunties in the kitchen.

    When he moved to Canada and started his own family, there weren't Caribbean cook books to follow when teaching his children to cook. So he decided to start a blog to document these recipes, and Caribbeanpot.com took off! It has became a popular source of recipes and tutorials with thousands of home cooks all over the world.

    Chris has tips for expanding our repertoire to include the delicious food of the Caribbean. We made Chris' recipe for Trinidad and Tobago chicken pelau. In this one-pot rice dish, the chicken is browned in sugar for a caramel-like colour and extra flavour hit. Our chicken was a little pale - Chris would say it needs a tan! But that's ok. We will have lots of time to perfect our technique because we'll definitely be making this dish again and again! Erin has also made the Incredible Rib Pelau (link below), which is very different from the chicken, and it was a hit with her family.

    Be sure to make the Caribbean Green Seasoning to use in the pelau and other dishes, too. There's a great small batch recipe linked below.

    Follow along with Chris on Caribbeanpot.com and get cooking all that delicious Caribbean food!


    Episode Links
    ~~~~
    ~ Caribbean Green Seasoning Recipe
    ~ Chicken Pelau Recipe
    ~ Incredible Rib Pelau 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
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  • 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 lots of garlic (also keeping that evil at bay) and bacon fat to compliment the tender juicy melt-in-your-mouth pork. It takes a little planning ahead to soak the black-eyed peas overnight, but then it's an easy dish and comes together quite quickly. Erin served this to her family with grilled cheese sandwiches and it was a hit at dinner time! It's also a warm hearty breakfast, according to Heather.

    The Dorayaki was new to us and we really enjoyed these little pancake sandwiches. We were split on our reviews of the black bean paste (Heather is a fan, Erin wasn't sure), but we can agree this is a fun little treat for breakfast, or any time. And who doesn't like a pancake?

    Erin has tips and suggestions for both of these recipes, so enjoy the show! And happy Halloween!

    Episode Links
    ~~~~
    ~ Black-Eyed Peas Recipe
    ~ Japanese Pancakes with Red Bean Filling
    ~ The Deane House Calgary
    ~ Yamgate: The Purple Truth (Baking with Ube Halaya)



    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!