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.
Episodes
Ever wondered how to get that perfect, golden-brown crust and chewy texture on a soft pretzel? The secret lies in using food grade lye. Join us as we explore the process step-by-step, share tips for handling lye safely, and guide you through creating the most delicious pretzels you've ever tasted.
A few safety tips for using lye:
- Be sure it's food grade lye
- Be carefu...
This week, Erin takes on a recipe for Scotch Eggs using quail eggs. It's a bite-sized version of this classic British pub fare and we are here for it!
After soft-boiling, Erin had to carefully peel the tiny quail eggs, which was a job in itself! Then they're wrapped in sausage meat, rolled in bread crumbs and then fried.
Rather than deep frying, Erin pan-fried her Scotch Eggs an...
Welcome to another zesty and refreshing episode of Three Kitchens Podcast! This week, we're diving into the sunny flavors of Italy as Heather makes limoncello from scratch and then uses it to make the most delicious lemon tiramisu.
Follow along with us as we transform fresh lemons into this classic Italian liqueur. It's so easy and just the most refreshing after-dinner sip. But the lemony ...
Welcome back to Three Kitchens Podcast as we inch closer to the end of Season 4! In this episode we dive into the wonderful world of food trends. Who better to guide us through this delicious journey than Wanda Baker, the Digital Editor & Marketing Communications Manager at Savour Calgary Food Magazine?
Savour Calgary is a source of all things food-related in an around Calgary, Canada. It featur...
The star of this eisode is Norwegian brown cheese (Brunost as it is called in Norway). Leftover whey from the cheesemaking process is cooked down until is carmelized and turns this beautiful brown colour. The flavour is hard to describe. It's a bit caramelly, like butterscotch but with the subtle tang of goat cheese. You really have to taste it for yourself and we highly recommend you do.
Erin...
Yes, you read that title right. Let us explain!
This week on Three Kitchens Podcast, Heather tells us about an article she read wherein the author states they prefer chocolate chip cookies without the chocolate chips. Sounds a little too plain for our tastes. Let's discuss what to add to these cookies as a chocolate chip alternative.
After trying two cookie recipes and a few differen...
This week's podcast guest is Julia Kraemer from the Leftovers Foundation, a Canadian non-profit on a vital mission to reduce food waste and enhance food access.
The foundation rescues perfectly edible food destined for landfills, thereby preventing greenhouse gas emissions and delivering this food to those in need through the work of dedicated volunteers.
Julia sheds light on the critical issues of food se...
In today's delicious Three Kitchens Podcast episode, Erin is rolling up her sleeves and getting her hands floury as she learns to make a sumptuous Fig and Goat Cheese Tart from scratch. As we all know, an open-faced tart is perfect for impressing guests at a dinner party or indulging in a gourmet treat at home.
Full disclosure: we'd never cooked or baked with fresh figs before. In fact, we...
This week on the podcast, we're making dinner as easy as possible - and the clean-up, too - with a sheet pan dinner.
Sheet pan dinners are one of the easiest ways to cook a meal. Think busy weeknights or feeding a small crowd. By putting veggies and protein on the same pan and roasting it all at once, you're making dinner a breeze.
Heather goes back to a tried and true recipe for...
This week on the podcast we welcome Andy De Santis, a Registered Dietician specializing in fatty liver disease. If you're not familiar with this health concern, you're not alone, but Andy tells us it is extremely common among adults. And there's no medication to treat it. Thankfully, we can improve our liver health, and avoid or even reverse fatty liver disease, with changes to our diet.
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This week on the podcast, Erin is taking us along down a rabbit hole called Matrimonial Cake. She found a variety of recipes in an old recipe box that had belonged to her great grandmother. Some of these recipes originated during the great depression early in the 20th century.
Depression-era recipes are often modified to suit food rations or lack of resources to purchase the ingredients for a more c...
This week we're talking about making use of every bit of produce, from potato peels and mushy bananas, to wilted herbs and dairy on the verge of its best-before date. This episode of Three Kitchens Podcast will help you stretch your dollar by suggesting ways of tossing less out into the compost or trash bin and getting more from the groceries you buy.
1. Obviously, composting is a better option ...
On this episode of Three Kitchens Podcast, Erin is again baking bread. This time it's the Italian sandwich bread, ciabatta. This is her first time trying this recipe and she's got some great tips for you if this is also your first time baking ciabatta.
Ciabatta bread was first baked in 1982 by Arnaldo Cavallari in response to a concern he and other Italian bakers had about the popularity o...
In this Three Kitchens Podcast episode, we take on the fresh artichoke, and the results are, well, you'll see.
It may be that the artichokes imported to our corner of the Canadian Prairies are sub-par. Perhaps they're harvested too soon or they're actually old. We're not sure, but we do know that the ones Heather attempted to roast for us had basically no "meat" to them...
Get ready to learn a whole lot from this episode's guest, Debra McLennan from the Alberta Pulse Growers Commission.
Pulses are the dry edible seeds of pod plants in the legume family. Pulses include field peas, dry beans, lentils and chickpeas and are high in protein and fibre and low in fat.
The Alberta Pulse Growers is an organization representing 5,400 growers of field pea, dry bean, len...
This week on Three Kitchens Podcast, Erin makes a great soup and sandwich for lunch.
This Yellow Dahl Soup has a broth base (she used beef but you could do a veg broth or even just water) and is seasoned with cumin, turmeric, garlic, chilli, ginger and shallots. It's a great budget-friendly soup packed with protein from the lentils and flavour from all those add-ins.
The toast Erin ma...
This episode takes us back to one of our favourite fruits, the mighty lemon. We adore lemons in so many ways, both sweet and savoury. Oleo-Saccharum is a syrup made from lemon peels. This is great if you are making a recipe using lemon juice and then don't quite know what to do with the peels. Here is a solution that keeps the peels out of the compost bin, and you end up with a delicious sweet and zingy ...
In this episode we’re learning about growing microgreens and herbs in a hydroponic vertical farm. Andrey Salazar and Guillermo Borges from ALLPA Vertical Farms in Calgary, Alberta, share the story of how they became urban farmers. As they explain, it takes a lot of hard work, some trial and error, specialized technical expertise and a little luck.
Vertical farming is the practice of growing crops in vert...
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 interchan...
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...
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