Three Kitchens Podcast

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This is the final episode of Three Kitchens Podcast! Five years, 271 episodes, including 54 guest episodes, and countless recipes later, we are now ready to put the show to bed. 

The entire catalogue of episodes will still be available right here on your favourite app, and on our website. 

BIG big thanks to all those guests, and to YOU for tuning in. Thanks so much for supporting this hobby of ours. 

Bye for now! 

Love, 

Erin & Heather 

 

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.

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Welcome to our last Three Kitchens Podcast regular format recipe episode! There will be one more episode next week to close out the show - be sure to come back for that one. And thank you so much for listening! 

>> The entire episode catalogue will still be available right here, where you like to listen! <<

Hot honey is a popular condiment that is enjoyed on all sorts of things, like pizza, fried chicken or as an addition to charcuterie boards. Heather made some to use in a recipe for Baked Hot Honey Feta Chicken. 

Our hot honey is made by simmering honey with chopped chilis, and then strained and cooled. There's also a tablespoon of cider vinegar stirred in at the end. 

The chicken is made by seasoning and browning thighs and drumsticks, and then baking it in the oven. When cooked through, drizzle with hot honey and top with crumbled feta cheese before returning to the oven until hot and sizzling.  

Get the 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.

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This week on Three Kitchens, Erin makes what she's calling sushi-ish. These snacks are sushi-inspired, made with canned tuna instead of raw fish. Come along to hear how it went and what we thought of it! 

A rice cup is a cute little snack made by baking cooked rice in a muffin tin (or silicone cup) and then topping it with whatever you like - in this case a tuna salad and avocado. 

Nori wraps are another option using the same filling of tuna salad, but wrapping it with rice into a sheet of nori (seaweed). It also has cream cheese in this one, which tasted great but threw the texture off a bit. 

As usual, we have thought up a few ways we'll try this differently in the future, but they were a great option for lunch boxes or on-the-go snacks. 

Get the recipe: Sushi-ish Creations

 

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.

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This week's Three Kitchens episode features Spaghetti Puttanesca, an easy Italian dish using pantry staples. 

The sauce come together quickly with canned cherry tomatoes, capers, olives, anchovies (or sundried tomatoes if you prefer), chili, garlic and olive oil. You'll whip that up while you boil your spaghetti and then mix it all together with some fresh chopped parsley. 

Quick, easy, inexpensive -- what more could we ask? This was a delicious lunch with a small side salad.  

We followed it up with a simple Affogato for dessert. Affogato is just espresso over vanilla ice cream, and it really hits the spot. Yum! 

Get the recipes: 

Spaghetti Puttanesca 

 

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.

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This week we're trying a recipe for Gnudi, a "naked" ravioli. It was new to all of us at Three Kitchens, and we had a great time getting to know this delightful little dumpling. You know us, we cannot resist anything dumpling-ish. 

This Gnudi is made with spinach and ricotta. You form it into little balls, much like making meatballs, then rolled in semolina flour and chilled to allow them to set. Then you boil them in salted water, allow them a little rest time again, and then pan fry with a delicious butter sage sauce. 

Erin confirms these are pretty easy to make and we loved them as a side dish. They're light and soft, with a silky melt-in-your-mouth centre. Give them a try! 

Get the recipe on our website. 

 

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.

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This week on Three Kitchens, Heather tries a money-saving method of making homemade yogourt. We also get into a few other tips and tricks for making your grocery dollars stretch a little farther. Be sure to check links to other episodes and recipes below to learn more about those. 

To make yogourt, all you need is milk and yogourt with live cultures. Oh, and some time, patience and an instant-read thermometer. Heather started off using the crock pot but the results weren't quite right - it didn't set like it was supposed to. So, she performed a rescue mission on the stovetop and got some nice yogourt out of it. The texture was a little grainy and all together, she needs practice with her method, but there's hope folks! Once you've played with it and determined what method works best for you and the appliances and tools you've got on hand, this can definitely be a money-saving kitchen hack.

 Some other tips we discuss include making your own marinara sauce (Erin makes a big batch and pops it in the freezer), garlic powder from dried garlic peels, and broth from veggie scraps and bones. 

Get the yogourt recipe.

Other things discussed in this episode:

S5 E33: Stretch your grocery dollars with arroz con pollo (Costa Rican Chicken with Rice)

S4 E34: Stretch your grocery dollars: creative uses for stems, peels, wilted herbs & more

S5 E19: Dreamy eggplant parmesan with guest, Paige Friend from The Beach Speaks Podcast

Recipe: Candied Carrot Cake Topper

 

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.

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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 ramekins of deliciousness are all filled up, you're going to steam them. Top with some chili crisp and green onion. 

As to whether they live up to the acclaim, they sure do! These are a heck of a lot easier and faster than wrapping dumplings, are a fun way to serve individual portions, and taste so good! The hype was well-deserved in this case.  

Get the recipe: https://www.threekitchenspodcast.com/post/dumpling-lasagna

 

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.

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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, and chilling to achieve a delicate, sliceable texture. 

Heather made 22 crepes and filled her cake with two flavours of whipped cream -- one was mixed with lemon curd and the other was with mascarpone cheese and vanilla. The crepes are the thing that take a little time, but once you get going it's not too labour intensive. Then assembling the cake is easy. The most difficult part is waiting for it to set before you slice into it.  

Dust your final cake with a little icing sugar and you have a beautiful, unique dessert to impress your guests. 

Get the recipe on our website:  Crepe Cake 

 

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.

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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 anecdotes, and a shared enthusiasm for cooking and experimenting in the kitchen.

Erin walks us through how to make the ginger bug and then turn that into ginger beer. It's fairly simple and the results were fantastic! It's a cool kitchen experiment and we hope you'll be inspired to give it a try.  

Make your own ginger bug with this recipe: https://www.threekitchenspodcast.com/post/ginger-bug-ginger-beer

 

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.

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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 modify the flavours to suit your palette. We actually felt these beans are far too sweet, and for our tastes, we'd reduce the amount of sugar. And maybe add a kick of spice. It's a fun recipe to try if you enjoy baked beans -- homemade is always better than canned! 

Get the recipe: Boston Baked Beans 

Listen to our interview with The Alberta Pulse Growers Association

 

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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