Three Kitchens Podcast

Send us Fan Mail

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 syrup.

And you can also use any citrus fruit you love - oranges, grapefruit, lime, or a combination of any of these!

Oleo-Saccharum is made by marinating citrus peels in sugar until you have a syrup to strain out (about 24 hours). It doesn't make a lot, but the flavour is intense. It is commonly used in cocktails, it can also be drizzled over roasted veggies or on ice cream. We used it for drinks, one cocktail and one non-alcoholic mocktail.

Erin made a White Linen Mocktail using non-alcoholic gin, oleo-saccharum, rose water, cucumber and soda. 

Heather made an Oleo Lemon Drop Martini with vodka, oleo-saccharum, and cointreau.

Give Oleo-Saccharum a try and let us know what you make with it! 

Episode Links
~~~~
~ Oleo-Saccharum Method
~ White Linen Mocktail Recipe
~ Lemon Drop Martini Recipe
~ Cool as a Cucumber Cocktail
~ SPEAKEASY Bonus mini-series by Three Kitchens Podcast
~ Salted Lemons Recipe
~ Salted Lemons Episode
~ Shrub Recipe
~ Juniper Berry Buns Recipe
~ Juniper Berry Buns 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
TikTok @threekitchenspodcast

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

Send us Fan Mail

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 vertically stacked layers. In the ALLPA farm, stacks are 14 feet high. The environment is carefully controlled for optimal temperature and light, and the plants are fed exactly the nutrients they need for growth, nutrition and amazing flavour. 

This episode first came about when Erin bought ALLPA living basil at the local market and declared it the best basil she had ever eaten. The pesto from this basil is absolutely fantastic! We’ve since been adding microgreens into our sandwiches, on burgers, as side salad, you name it. Any place you’d normally add lettuce (think tacos or wraps), microgreens will give more flavour and extra nutrition. The radish microgreens may be our favourite - they’re spicy and add a nice kick to everything. In the second half of the episode we give you some ideas for incorporating microgreens into your meals. 

If you’re in Alberta, please give ALLPA a try (check their website for locations). But wherever you happen to be, we encourage you to source a local grower of microgreens. You won’t be sorry!   

Episode Links
~~~~
~ ALLPA Vertical Farms Website
~ ALLPA Products : Where to Buy
~ Egg Salad with Radish Microgreens
~ Beef & Baby Bok Choy Stir Fry
~~~~

 

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! 

Send us Fan Mail

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
YouTube @threekitchenspodcast
TikTok @threekitchenspodcast

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

Send us Fan Mail

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
YouTube @threekitchenspodcast
TikTok @threekitchenspodcast

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

Send us Fan Mail

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
YouTube @threekitchenspodcast
TikTok @threekitchenspodcast

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

Send us Fan Mail

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
YouTube @threekitchenspodcast
TikTok @threekitchenspodcast

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

Send us Fan Mail

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
TikTok @threekitchenspodcast

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

Send us Fan Mail

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
YouTube @threekitchenspodcast
TikTok @threekitchenspodcast

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

Send us Fan Mail

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
YouTube @threekitchenspodcast
TikTok @threekitchenspodcast

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

Send us Fan Mail

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
TikTok @threekitchenspodcast

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