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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.
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Send us Fan Mail We're taking on a trending recipe this week - dumpling lasagna! Maybe you've seen it on the socials... layers of dumpling wrappers and filling, individually layered in adorable little ramekins. We wanted to try it out and see for ourselves if this trend was worth the hype. Erin used a dumpling filling she was familiar with made with pork and shrimp. You can use a dumpling filling you love (or grab this one from the recipe on our website - linked below). When your little...
Send a text Are you looking for a different layer cake to wow your guests? A Crepe Cake might be the perfect thing! This week on Three Kitchens, Heather tries this recipe and has all the tips and tricks for you to make it too. A crepe cake, or mille crêpe ("thousand crepes"), is an elegant, no-bake French-inspired dessert featuring 15–30 thin, stacked crepes layered with pastry cream or whipped cream. It is made by cooking paper-thin crepes on a skillet, assembling them with filling, an...
Send us Fan Mail This week on Three Kitchens, Erin shares her excitement about attempting a ginger bug -- a fermentation recipe, which can be used to make homemade ginger beer or ginger ale. Erin explains the science behind fermentation, introducing the term "zymology" and discussing the role of microorganisms in the process. We also ponder the origins of the term "ginger bug" and its significance in the fermentation process. The episode is filled with light-hearted banter, personal ane...
Send us Fan Mail We're trying Boston Baked Beans this week on the podcast. This American classic is popular at backyard BBQs and potluck gatherings. This recipe starts with soaking northern navy beans, and then boiling them in water until they're softened. Meanwhile, the sauce is made with bacon, onions, ketchup, brown sugar, molasses, maple syrup, Worcestershire sauce, salt and pepper. After everything is combined, it goes in the oven for a slow bake (about 3.5 hours). You can mo...
Send us Fan Mail We had so much to talk about with Charlotte Wasylik from Chatsworth Farm, we split it into two episodes! Part I is also available now! This week we're talking about one of the most confusing things for home cooks, cuts of meat: - what they're called (why are there so many names for the same thing??) - why the names don't always mean what we think they mean - and how that can leave even the most confident home cook feeling unsure about what to order from the farmer or butcher....
Send us Fan Mail We had so much to talk about with Charlotte Wasylik from Chatsworth Farm, we split it into two episodes! Part II is also available now! This week we're talking about one of the most confusing things for home cooks, cuts of meat: - what they're called (why are there so many names for the same thing??) - why the names don't always mean what we think they mean - and how that can leave even the most confident home cook feeling unsure about what to order from the farmer or butcher...
Send us Fan Mail It's time for cookies, everybody! To satisfy a craving for almond-flavoured sweet treats, Erin takes on two different cookie recipes this week. One is a large stuffed cookie (she calls it a café style cookie), and the other is a little two-bite (maybe one-bite) cookie ball. The café-style cookies are stuffed with a filling made of almond flour, sugar, egg, butter, vanilla, and almond extract. We felt the filling just sort of melted away into the cookie, which was a litt...
Send us Fan Mail This week on the podcast, Heather tackles a recipe for ratatouille, the classic French vegetable casserole. The recipe she uses is from none other than Julia Child, and if you've read one of her recipes, you know that can sometimes be a challenge in itself. Let's go! Ratatouille is usually made with eggplant, squash, tomatoes, onion and peppers. It's obviously going to be better when these are in season, but we had it mid-winter and it was still delicious. You can even ...
Send us Fan Mail This week on Three Kitchens we welcome James and Tim, hosts of Thicc Radio, the award-winning podcast about gaining and feedism, and so much more! We chat about where the idea for their show originated, all the numerous topics they explore with their guests, and the importance of the community they've created and nurtured. Kink and fetish, gender, sexuality, health and healthcare, dating, culture, politics and body positivity -- Thicc Radio is offering up real talk, hos...
Send us Fan Mail This week on Three Kitchens Podcast, Erin finds inspiration in a book she's reading to try a delicious sheet pan kebab recipe. She also makes flatbread, a quick salad and tahina sauce to make this an easy weeknight meal. If you're thinking kebabs on skewers, you'd be wrong (as Heather found out). For these kebabs, Erin mixed ground beef with a blended veggie mixture, and spread it on a baking sheet. Ten minutes in the oven, and you're ready to go. The salad is sim...
Send us Fan Mail In this episode of the Three Kitchens podcast, Heather shares the bizarre and tragic story of the Great Boston Molasses Flood of 1919. She and Erin discuss the events leading up to the disaster, the mechanics of the flood, eyewitness accounts, and the aftermath, including the legal repercussions and changes in safety regulations. The conversation is filled with humour and insights into the historical significance of this unusual event. Sources: Last Podcast on the Left...
Send us Fan Mail In this episode Heather tries an alternative to oatmeal -- a hot farro breakfast pudding with cardamom and dates. It's warm and sweet and just hits the spot, especially on a cold winter morning. Thanks for joining us for this episode of Three Kitchens Podcast! Originating in the Middle East, farro is an ancient grain has long been a staple of Mediterranean dishes. Its mild flavour and chewy texture provide an alternative for other grains like rice or barley in soups and...
Send us Fan Mail In this episode we explore the challenges of cooking with tofu as a meat alternative when Erin tries to make tofu "meatballs." We discuss various recipes, cooking techniques, and the importance of flavour and texture. These tofu meatballs are baked, which does make the process super simple, but Erin ran into trouble with the lemongrass curry. The recipe said to blend the ingredients into a paste, and let's just say that lemongrass didn't blend well! But the fla...
Send us Fan Mail Get ready to nerd out with your favourite podcast hosts in this Food for Thought episode! Erin explores a study showing that early humans were eating carbs before their teeth were able to chew them. What impact did the food early humans ate have on the teeth we have today? The carbohydrates (grains) available at the time required a lot of chewing, which means these early humans recognized this as a high-energy food source, despite not having teeth to properly chew them....
Send us Fan Mail In this episode Erin takes a familiar packet of dry ramen noodles and elevates it with a simple broth made with inexpensive items you probably already have in your pantry. We enjoy a simple bowl of noodles as much as the next person, and you cannot argue there are days when this cheap simple dish is about all we can manage. But, by using a few common pantry items -- peanut butter, coconut milk, miso paste -- you can kick it up to a new level of flavour. Erin also ...
Send us Fan Mail This week on the podcast, Heather discovers one of the best cookies we've ever eaten. That's not an exaggeration. Let's get into it. These Chocolate Mascarpone Coffee Cookies are so easy to bake - measure all your cookie dough ingredients in one bowl with a kitchen scale and stir with a wooden spoon. You then just chill, scoop and bake. Easy peasy. The unique ingredient (in our experience) is mascarpone cheese in the cookie dough. The filling is the key here - mas...
Send us Fan Mail This episode is dedicated to the art of baking beautiful pies and tarts, just in time for the holidays! We welcome Laura Klynstra, author of The Homemade Pie Cookbook, to share tips and ideas for kicking our baking game up a notch. We get straight into asking Laura all our many questions about achieving the perfect base for our holiday desserts. Whether you love to use butter, shortening, or even lard, the important thing is to leave your fat a little chunky to create t...
Send us Fan Mail This week on Three Kitchens Podcast, we do one of our favourite things: explore an ingredient we've never used before. This time it's the Tamarind fruit. Erin uses it to make four fun recipes: Tamarind Spiced Muffins - these required a second batch, as the first time around we didn't love them. But you can count on Erin to get back to the kitchen and sort out this recipe. We LOVED them! Tamarind Chicken Wings - hoo boy, did we love these wings. They're now making a regu...
Send us Fan Mail This week on the show, Heather makes a family-favourite, a Tourtière Canadienne. This delicious French-Canadian meat pie is something we enjoy at Christmas, but you can make it any time you like. Heather combined a couple of recipes -- one from the cookbook, Eat Alberta First (Karen Anderson), and a recipe handed down to her by her mom. This recipe, which you can find on our website (link below!), makes two full pies. If you don't want to eat two full pies, you can prep...
Send us Fan Mail In this episode Erin and Heather chat with Chef Colleen Cackowski, co-author of the book, The Diabetes-Free Cookbook and Exercise Guide. Colleen shares her approach to creating delicious and satisfying type two Diabetes-friendly recipes, and her tips for introducing changes to our diet that can contribute to healthy blood sugar levels. We also try one of the recipes from the book - Dijon Salmon with Capers. This recipe is so easy you can add it to your busy weeknight di...
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