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We're wrapping up this season of Speakeasy cocktails with a strong and interesting one that Erin dug up from a recent read. She was a guest on the Best Book Ever Podcast with Julie Strauss and they read Endurance by Alfred Lansing. It's a book about the famous Ernest Shackleton's journey to Antarctica in the early 1900s.

While trapped in the frozen South, one of the men began talking about his favourite cocktail: The Bosom Caresser. Of course, this got Erin curious as to what this silly-named cocktail was, so she had to find out and share it with us. And now we're sharing it with you! We're not sure this is one that should come back to life but it was fun nonetheless, to discuss and have a few laughs over. Will you try it?

Go check out the Best Book Ever Podcast and let us know if you've read this one!

We're going to take a summer hiatus from recording our happy hours, but don't worry, we'll still be shaking up some fun over the summer and sharing what we drink.

Cheers, friends!

Episode Links
~~~~
~ Bosom Caresser Cocktail
~ Best Book Ever Podcast
~ Endurance by Alfred Lansing
~~~~

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

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This week on Three Kitchens Podcast, Heather makes vanilla extract at home. All you need is vodka, vanilla beans and patience while you wait for it to be ready.

If you're like us, and tend to be generous with vanilla in your recipes, you might like to make your own vanilla too. As you use your extract, add a little more vodka to keep it going for a few months. You'll save money on this expensive ingredient by making it yourself.

Heather also tried a quick Instant Pot method for making vanilla in under and hour. It's not her preferred method and she'll tell you why. But if you need vanilla today, it just might work out for you. 

We also get a little history lesson on vanilla courtesy of Heather's son, who sums up a Food Theory episode all about vanilla. Find the link to that below. 
 
Heather then uses her homemade vanilla extract to bake mini vanilla scones with a vanilla bean glaze. They're a delicious, sweet treat and a great way to showcase your homemade vanilla. Include them on a dessert spread or brunch table, or maybe for afternoon tea. They're easy to make and this is a great basic scone recipe - flavour them however you like (white chocolate raspberry are favourites around here). 

Episode links
~Vanilla extract
~Mini Glazed Vanilla Scones
~Food Theory: vanilla 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

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This week on Three Kitchens Podcast Speakeasy we're experimenting with fermentation. 

Heather discovered a drinking vinegar - also known as a shrub. It can be mixed in cocktails or mocktails in almost any combination. But what is a shrub? 

A shrub is a method of fermenting, and therefore preserving, fruit. You combine fruit, vinegar and sugar and let it sit for 3-5 days in your fridge. You can also add herbs (think mint or basil). Heather made a blackberry and lemon shrub with apple cider vinegar and white sugar. The result is a zingy refreshing syrup that simply knocked our socks off and we've been experimenting with it ever since.   

We mixed up a cocktail with equal parts shrub, bourbon and tonic water. Erin made hers a mocktail by simply adding bubbly water to her shrub. Play around with your own version of a shrub and let us know how it turns out. We'll be making these all summer long! 

Blackberry Lemon Shrub Cocktail

Shake with ice equal parts:  

• blackberry lemon shrub
• bourbon

Top with (again, equal part)

• tonic/soda   

Pour over ice. Cheers!


Episode Links
~~~~
~ Shrub Cocktail 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, Three Kitchens Podcast chats with Canadian chef, Carl Heinrich about the importance of knowing where your food comes from and how it is produced.  As we all know, when you cook with good quality ingredients, your food is just going to taste better. 

He talks about restaurant menu planning using the whole animal, and local seasonal produce. And Carl has tips for us to keep in mind when shopping at our local farmer's markets, and how parents can teach their kids from a young age to be mindful about the food we eat. 

Carl is co-owner of Richmond Station restaurant in Toronto, Canada. He was also the winner of the Food Network's Top Chef Canada, Season 2 (and yes, we ask Carl about performing on the high-pressure environment of a reality cooking show).

We also ask Carl what a professional chef eats at home when they're tired of cooking at work. One of his go-to snacks is a fried egg sandwich, so Erin has created a fried egg sandwich recipe for you on the blog, inspired by an Israeli Sabich sandwich (featured on a past Three Kitchens episode - link below). 

We hope all our Toronto listeners will head down to Richmond Station for a meal!
A great big thank you to Carl, for joining us on the podcast. 

Episode Links
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~ Fried Egg Sandwich Recipe
~ A Pita Sandwich called Sabich (Three Kitchens Podcast episode 2.38)
~ Richmond Station Restaurant
~ Top Chef Canada
~ Stratford Culinary School
~ Wychwood Barn Farmers Market
~ Ryan Donovan
~~~~

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

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Summer is approaching and we're excited to do some good 'ol entertaining again! This week we've got a boozy, sparkling white sangria for you to add to your entertaining spread. 

Find yourself a classic punch bowl to stir it up in and set the scene for a memorable time. And what's better than a beautiful big punch bowl full of this sangria? Nothing. Grab a glass and a ladle and get ready to serve this up to your guests. Happy summertime from all of us. Cheers!

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, we're celebrating Mother's Day with a Persian Love Cake recipe.  This moist, delicious cake is flavoured with cardamom, orange, rose and saffron. This combination of delightful flavours is sure to impress for Mother's Day or any day!

This cake is made with three flours - all-purpose, semolina and almond flour. The semolina helps give this cake a warm yellow colour. A saffron scented syrup is poured over while the cake is warm and then your patience will be tested while you leave it over night before serving. 

Heather guarantees this is an easy recipe that you can whip up - literally, all you need is a bowl and a whisk - quickly the day before you plan to serve it. The next time she bakes it, she'll find some dried rose petals to decorate the cake - that's your hot tip to really put this beautiful cake over the top! 
 
It's safe to say we're in love with Persian Love Cake.

Episode Links
~~~~
~ Persian Love Cake Recipe
~ Mother's Day Trivia
~ Jimmy's A & A Restaurant
~ Turca Cafe
~~~~

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

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Today's episode of Speakeasy features a delicious lemongrass and ginger syrup that Erin whips up to help her save money on all the ginger beer she's been drinking lately.
 
As you know, she prefers a mocktail, and this is a super tasty syrup that, when added to bubbly water, will satisfy the craving for a refreshing cool drink.

And she knows how much her co-hosts like something a bit stronger, so they've modified it and added bourbon (Heather) and tequila (Sarah) to their sparkly drinks.

Any way you have it, this one's sure to be on the list for summer patio season.

Lemongrass Ginger Syrup

-2 cups granulated sugar
-1 cup water
-1/2 cup peeled diced ginger
-2 stalks chopped lemongrass
-1/2 lemon peel
-1/2 lemon juice
Bring to boil in a medium saucepan. Simmer 20 min or until thick and syrupy.

Lemongrass Ginger Sparkle Drink
-1/2 oz syrup
-6-8 oz bubbly water (club soda)
-1 1/2 oz Bourbon or Tequila *Optional*

Episode Links
~ Lemongrass Ginger Sparkle Recipe
~ Paloma Recipe
~ The Perfect Paloma SPEAKEASY 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

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This week on Three Kitchens Podcast, we are wrapping up our series on BBQ by putting into practice a couple of the grilling techniques we talked about in our episodes with Ryan and Avery, the competition BBQ participant and judge.

We've got a recipe from Scotty Scott's cookbook, Fix Me A Plate, for pecan smoked chicken with an Alabama white sauce. And for that pecan smoked chicken, Erin made the chicken thighs using the same method that BBQ competitors use to remove the fat from the skin of the chicken and replace the thinned skin on top of the thigh, before seasoning and cooking it. If you're thinking, oh boy that sounds tedious, it is.... but the bigger question is: is it worth it?

And let's not skip over the unbelievably delicious Alabama white sauce that went with this chicken. Heather is thinking she'll be making a whole bucket of it the next time she makes BBQ chicken. We can almost guarantee you'll be thinking the same.

Tune in as we wrap up BBQ and give a sneak peek into a few upcoming episodes.

Episode Links
~~~~
~ Scotty Scott: Fix me a Plate Cookbook
~ Smoked Pecan Chicken Recipe
~ Alabama White Sauce Recipe
~ Episode with Alberta Competition BBQ Competitor Ryan Sanderson
~ Episode with Alberta Competition BBQ Judge Avery Cochrane
~Barbecues Galore
~~~~

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

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This week on our Speakeasy bonus episode, Heather has zhuzhed-up an orange margarita by making it with blood oranges and amaretto. It's got a beautiful, deep red colour and great flavour! 

If you're an older lady looking to party and need the right drink to get in the mood, this is the drink for you. Or so says the Buzzfeed article Sarah read on last week's Speakeasy.  

We still can't stop laughing over the article so make sure to catch that one before you judge us for judging people on their drinks... and other vices. 

• 2 oz freshly squeezed blood orange juice (about 1 orange)
• 1 oz fresh lime juice (about 1 lime)
• 1 oz Blanco tequila
• 1 oz Amaretto
• Salt to rim the glass

Instructions:

1. Wet the rim of a glass with a lime wedge and rim with salt. 
2. Add juices, tequila and Amaretto to a shaker or jar with ice. Shake until cold. 
3. Strain over ice. Enjoy. 

Happy Friday, friends. Cheers!

Episode Links
~~~~
~ Blood Orange & Amaretto Margarita Recipe
~ Buzzfeed Article
~~~~

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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On Three Kitchens Podcast this week, Heather and Erin continue the barbecue theme with guest, Avery Cochrane. Avery is a certified Kansas City Barbeque Society (KCBS) competition judge. He gives us a behind-the-scenes look at what judges are looking for when they taste all that delicious BBQ!

KCBS is one of the sanctioning bodies of BBQ competitions all over the world, including in Alberta. Avery's culinary training may give him some insight into preparation of the food he's judging, but it's not a requirement to become a judge. See the link below for more information if you're interested in judging BBQ in areas where KCBS holds competitions.

Ribs are on the menu this week! Avery shared with us his favourite spice blend for BBQ ribs, and gave us some tips for cooking BBQ at home (injecting peach juice into pork butt?). Because she doesn't own a smoker, Erin made ribs in her oven. They were fantastic, so don't rule this out - if you don't have a smoker or even a BBQ, you can still make delicious ribs!   

She also made a skillet cornbread because we think it's just one of those perfect sides to serve with any BBQ. The recipes are all linked below.

Be sure to check out Avery and his wife Lena on their new podcast, 90s Tunes! They're going down memory lane with some of their favourite 90s albums. 

Episode Links
~~~~
~ BBQ Ribs Recipe
~ Cornbread Recipe
~ Find an Alberta BBQ event: Canadian BBQ Society
~ KCBS judging classes
~~~~

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!

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Instagram @three_kitchens_podcast
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