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Being the time of year when parents are getting ready to send kiddos back to class, we thought it was a great time to re-release our bento episode full of fantastic back to school lunch ideas. A bento is simply a boxed lunch, so even those of you packing your own lunch to take to work or higher education will get some new ideas with this one.

We've got recipes for snacks, main meals and sweet treats, many of which you can (and should) make ahead in batches and freeze to pull out for lunches later on. Please see below for links to all the recipes, and get cracking on your bento lunch prep!

There will be no new episode next week (first week of September 2023), but we'll be back with season 4 in two week's time!

Episode Links
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~ No-Knead Overnight Bread Recipe
~ Full of Good Stuff Muffin Recipe
~ Chocolate Zucchini Muffin Recipe
~ Crispy Rice Squares Recipe
~ Baked Pumpkin Spice Doughnut Recipe
~ Chicken Meatballs Recipe
~ Puff Pastry Sausage Rolls Recipe
~ Gyoza Dumplings Recipe
~ 2hr Buns Recipe
~ Empanada 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 Heather tells us about decorating a birthday cake for her son, and we agree we are totally over decorating cakes. This episode is a little different than our usual content, but we hope you get a laugh out of it as we did. Then go support your local cake decorators - it really is an art! 

Here are our lessons for this episode:

1. We think it's probably time to leave it to the professionals because this sh*t is not easy. 

2. We talk about a lot of different cakes and know very little about any of them. Heather's cake this week is red velvet. Turns out, if you're a little short on red dye but think it should be fine, your cake might not actually be all that red. You really might need the full two tablespoons of red food colouring gel. Yikes.

3. Layer cakes are nearly impossible to get nice and flat. You have to fill the gaps with extra icing and, well, it can be a lot. A lot of icing, and a lot of time spent crack-filling. 

4. It helps to have a sense of humour and the ability to laugh at yourself, something Heather has mastered (see the video on social media).

Happy cake decorating if you brave it, or shopping if you choose to take tip #1 to heart. 
   

Episode Links
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~ Red Velvet Cake recipe
~ Hamburger Cake recipe
~ Buttercream Icing recipe
~ Rolled Fondant Icing recipe
~ Persian Love Cake recipe
~ German's Chocolate Cake recipe
~ The Cake Bible (Rose Levy Beranbaum)
~ Sugar Cookie 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
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In this episode of Three Kitchens Podcast, we try a classic Italian dish of braised beef called Osso Buco. We almost cannot overstate how much we loved this, and we hope you'll be inspired to make Osso Buco, because we are sure you'll love it too.

Heather's Osso Buco is a delicious combination of beef shanks with vegetables, braised in white wine and broth. To make things super easy (and great for any day you don't want to turn on the oven), it simmers all day in the crock pot (slow cooker). If, like Erin, you don't own a crock pot, be sure to check the recipe for an alternate oven method (recipe link below).

The method is simple, the ingredients are all things you can easily find, and the result is beyond satisfying. We came across a poem - a love note to Osso Buco - and the poet, Billy Collins, basically thinks this dish is The Sh*t. We think he might be right. What do you think?
 

Episode Links
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~ Osso Buco Recipe
~ Chatsworth Farm
~ Osso Buco Poem by Billy Collins
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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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*From the Three Kitchens Podcast vault, with a new introduction!*

 There are definitely recipes we try for the podcast that we just cannot wait to make again. Babka was one of those. This is an update of the original babka episode with a new introduction and a brand new babka filling recipe!

A babka is a sweet braided bread which originated in the Jewish communities of Poland and Ukraine. Fillings can vary from sweet cinnamon or chocolate, to savoury fillings like sun dried tomato and herbs. For this episode update, Heather creates a filling of pistachios with a rose water syrup, which was inspired by baklava.

Following the new introduction, keep listening to the original episode discussing the babka dough recipe and cinnamon and chocolate fillings.  Babka is just so delicious and its beautiful twists and braids create delicate swirls, guaranteed to impress.

Episode Links
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~ Pistachio Babka Recipe
~ Chocolate or Cinnamon Babka 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
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The question on Three Kitchens Podcast this week: How do you cook with dill?
More specifically, what do you cook with dill when it goes a little nuts in your garden?

After some recipe searching Erin came up with three recipes featuring the herb, and we enjoyed a dill-filled meal!

Dill is an annual herb in the celery family. While it is native to Mediterranean countries and southeastern Europe, we also grow it in gardens here in North America.  It is commonly used here in making pickles. But Erin wanted other options for enjoying this herb.

She made a roast chicken flavoured with dill, which wasn't super dill-forward, but is a solid and recommendable roast chicken recipe. We really enjoyed it.

Erin also used dill to flavour braised potatoes, which is a method for making potatoes that we hadn't tried before. We are now big fans! We've both since made it again, and will continue to braise our spuds!

Thirdly, she came across an interesting salad called Marouli. We love this! Shredded lettuce,  spring onion, feta cheese, a vinaigrette with garlic and lemon, and of course, dill! The dill really is the star of this recipe and it's so fantastic. We highly recommend this one.

Thanks for joining us for this adventure in cooking with dill!

Episode Links
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~ Lemon & Dill Roasted Chicken Recipe
~ Dill Braised Potatoes Recipe
~ Greek Marouli Salad Recipe
~ Salted Lemons Recipe
~ Salted Lemons 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
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This week on Three Kitchens Podcast, Erin brings us flavours of Mexico with Café de Olla and Churros!

Café de Olla is a Mexican coffee that is sweet and full of spiced flavour. We learned that it originated in Mexico around the turn of the last century and was served during the Mexican Revolution.

It's flavours and history last to this day and it's a delicious, sweet treat that varies from household to household. Heather shares with us her story of drinking this hot drink after a day of playing in the water and how she was never quite able to re-create the experience at home. Erin's found the recipe and now Heather can't wait to try it out.

What pairs perfectly with a cup of coffee? A crispy, sugar-coated churro of course! If you've followed us for a little while, you'll know how much we really dislike deep frying food at home. Erin found a recipe for a baked churro which is similar to that of a choux pastry - but will it deliver the same crispy, chewy texture that she's looking for? We are happy to report back: yes! It even tasted deep fried and held up to being dipped into your cup of coffee.

These two recipes are quick and easy to make with ingredients easily found at your local grocery store. Tune in for a treat!

Episode links:

~Café de Olla Recipe
~Baked Churros 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
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Rate, review, follow, subscribe and tell your friends! 

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*This is a previously published episode, with a brand new introduction!*

This week on the podcast, we're talking about garlic scapes. Garlic scapes are the thin green stalks that grow from the garlic bulb. They are long, curvy, and usually have a bulge on the end - that is actually a bud, and if the scape was left on the plant, the bud would flower. Garlic scapes are harvested in order to allow the garlic plant to channel all of its energy into the bulb. So if you're cutting the scapes off, you may as well make use of them!

We love the milder garlic flavour of scapes, especially in a pesto. You can also pickle them and add them to a salad, sandwich or - our preference - pop them in a spicy Caesar cocktail.  We've also dehydrated them and combined them with course salt to season many dishes. And of course, used them fresh in a variety of recipes as you would a spring onion, or chives.

Enjoy this look back at garlic scapes!


Episode Links
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~ Garlic Scape Pesto Recipe
~ Pickled Garlic Scape Recipe
~ Salted Lemons Episode
~ Salted Lemons Recipe
~ Pesto Eggs & Dalgona Coffee Episode
~ Pesto Eggs Recipe
~ Caesar Drink 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
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Erin is a little obsessed with perfecting the art of making pizza dough. As obsessions go, this is a pretty good one, wouldn't you agree? And it means you, dear listener, get to benefit from Erin's hard work and trial and error when making your own home made pizza. 

This is called a progress report because it's actually our second pizza episode (scroll down for a link to a pizza episode from season 1). While that episode featured a thin crust pizza, this time we've got a thicker crust using a different recipe. She's got tips and advise for all of us home cooks who just want to make a darn good pizza at home.

She also gets creative with toppings (beef brisket, horse radish, boursin cheese, pickles...). You'll just have to listen to hear how it all came together.

With any luck, there will be future status updates as Erin continues to play with pizza dough. 


Episode Links
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~ Netflix's Chef's Table: Pizza
~ 3-Pizza Dough Recipe
~ Stay Calm & Pizza On (Season 1)
~ You Gotta Focaccia
~~~~

 

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 is releasing on July 4, and we thought what better topic for today than a discussion around food traditions of the American Independence Day holiday celebrated annually on this date. And what better guest to share with us her perspective on July 4th foods than friend of the podcast, Chef Kiki Coll.

Kiki loves all things American Vintage (a time period between the 1920s to the 1970s), including food and cooking. Kiki is a personal chef, caterer, author of a number of recipe booklets and the woman behind a very popular Facebook community called Vintage Recipes. Her passion is for bringing people together through the shared feelings of nostalgia for the food they were brought up on and the recipes that have been handed down through generations. 

Kiki shares her perspective on July 4th, as well as a few chosen recipes she will be serving for the holiday.  We made Grandma Ward's Potato Salad, and 1970s Picnic Burgers. Both are perfect recipes for a backyard get together or picnic in the park. Scroll down for links to those recipes!

Episode Links

~Chef Kiki's Vintage Recipes Facebook page 
~Grandma Ward's Potato Salad recipe
~1970s Picnic Burgers 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 week on Three Kitchens Podcast we get to ask all our questions about tea, and it turns out there are a lot of things we did not know.

Our guest for this episode is Sarah, The Tea Girl. Sarah creates her own tea blends and infusions, which she sells in her online shop (shipping in Canada only).  Sarah is a tea sommelier who has a vast knowledge of the different types of tea, its history, how it's produced, caffeine content and just a whole lot of other interesting information about tea. Do you know know the difference between teas and infusions? Well, you're about to!   

Sarah also shares with us how we could try making our own spice blend for the drink we commonly refer to as chai, which is actually a black tea blended with spices like cinnamon, pepper, cardamom and anise. 

We then asked ourselves, what snack do we want to eat with our tea? We decided to jump on the current fancy toast trend, and whipped up four variations - two savoury and two sweet. We're here to inspire your own fancy toast cravings.

Big thanks to Sarah for teaching us all about tea! Listeners, please go follow her (links below) and order from her online shop if you can.

Episode Links
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~ The Tea Girl Website
~ The Tea Girl on Instagram
~ Tea & Herbal Association of Canada
~ Fancy Toast Recipes
~ Lina's Italian Market
~ Springbank Cheese Co.
~~~~

 

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!