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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.

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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
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~ 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
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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
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~ 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
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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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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
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~ Pannenkeoken Recipe
~ Salted Caramel Recipe
~ Coconut Whipped Cream Recipe
~ Pfannatastic Pannenkoek Haus Calgary
~Stefan's Gourmet Blog Pannenkoeken Recipe
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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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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
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~ 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
~ Smoked Salsa Recipe
~ Smoked Chex Mix 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

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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
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~ 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! 

Send us Fan Mail

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
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~ 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

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

Send us Fan Mail

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
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~ 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!

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'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
YouTube @threekitchenspodcast
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Rate, review, follow, subscribe and tell your friends! 

Send us Fan Mail

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
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~ 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
YouTube @threekitchenspodcast
TikTok @threekitchenspodcast

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