Three Kitchens Podcast

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Welcome to our special Speakeasy bonus cocktail/mock-tail series where your favourite food friends, Sarah, Heather and Erin, enjoy a beverage and share some laughs. A new episode is released every Friday to get you into the weekend mood.

This episode of Speakeasy, Erin shares a Gin & Tarragon Sparkling Lemonade with hints of Monty Python and mispronounced fruits. Cheers!

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Gin & Tarragon Sparkling Lemonade
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BONUS Speakeasy Series
Produced by Three Kitchens Podcast
Music by Lori Anderson Doering @alegriasguitarstudio
Check out our website  where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com
~~~~
Or join us on our socials!
Instagram @three_kitchens_podcast
Facebook @threekitchenspodcast
Pinterest @threekitchenspodcast
YouTube @threekitchenspodcast
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Drop us a comment or give us a like - we'd love to hear from you!

 

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're using up those fresh vegetables in a cool and refreshing Gazpacho. It may be fall now, but we see no reason why Gazpacho should only be a summer thing. 

Gazpacho  is a cold soup or drink made of raw, blended vegetables. It's widely enjoyed in Spain and Portugal as an appetizer or to accompany the main meal. Heather made hers with tomatoes, cucumber, and an Anaheim pepper. Don't forget the olive oil! But the options are up to you - add onion or basil to make it suit your tastes. We've even seen it made with berries or watermelon.  It's all just whizzed in the blender.

Now, there is some debate over whether or not authentic tomato Gazpacho needs bread blended in to make it smooth and creamy. It seems to totally come down to personal preference. We tried it both ways - with and without bread. Listen in to see which we preferred.   

Episode Links
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~ Milk Ice Cream
~ Gazpacho 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 (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com
~~~~
Or join us on our socials!
Instagram @three_kitchens_podcast
Facebook @threekitchenspodcast
Pinterest @threekitchenspodcast
YouTube @threekitchenspodcast
~~~~
Drop us a comment or give us a like - we'd love to hear from you!

 

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! 

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Welcome to Part 2 of our first episode of season 3! If you missed Part 1, go back and listen to that fun interview with lamb producers, Ryan and Janna Greir from Whispering Cedars Ranch.

This half of the episode is all about the food! We've each cooked with a different cut of lamb and have come up with three very different dishes to inspire you.

1. Sarah made a deliciously spiced kebab using ground lamb. There's also a surprise secret ingredient that you'll never guess. This was a hit with the whole family! Wrap it with some veggies and rice in a pita. M'm-m'm good.

2. Heather braised lamb shank in beer and chillies to zhuzh up a shepard's pie. We may never eat shepard's pie made with ground beef ever again. This was a crowd pleaser for sure.

3. And last but so not least, Erin shared with us her own recipe for an Icelandic inspired lamb soup. A simple clear broth is filled with tender lamb and root veggies. This hits the spot for a cool Fall day. Or any day, honestly. Yum yum.

Episode Links
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~Whispering Cedars Ranch
~ Sarah's Lamb Kebab Recipe
~ Sarah's Saffron Rice Recipe
~ Heather's Lamb Shepard's Pie Recipe
~ Erin's Lamb Soup Recipe
~ Erin's Biscuit 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 (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com
~~~~
Or join us on our socials!
Instagram @three_kitchens_podcast
Facebook @threekitchenspodcast
Pinterest @threekitchenspodcast
YouTube @threekitchenspodcast
~~~~
Drop us a comment or give us a like - we'd love to hear from you!

 

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! 

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To kick off our third season of Three Kitchens Podcast, we're talking with special guests, local Alberta shepherds, Ryan and Janna Greir of Whispering Cedars Ranch.

We wanted to know how lamb ends up with (or without) that distinctive gamey sort of flavour. Why is most of the lamb we see in our grocery stores imported from far away places like New Zealand or Australia? And seriously - just what kind of superhuman beings work day jobs, manage a busy farm while raising a young family, and still have time to grill a nice shoulder chop at the end of the day? We're exhausted just thinking about it!
 
And of course you know we chatted about cooking - and eating - lamb! Janna and Ryan gave us lots of tips for cooking with all cuts of lamb. You'd better believe we took notes, because in Part 2 of this episode we each cooked a dish with a different cut of lamb, in three very different styles. Be sure to listen to Part 2, and then get your hands on some delicious lamb and get cooking!   

If you've ever been curious about raising sheep and producing a high quality lamb product here in Alberta, you'll learn so much from this fun interview. We hope you enjoy it as much as we did. 

Episode Links
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~Whispering Cedars Ranch
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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 (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com
~~~~
Or join us on our socials!
Instagram @three_kitchens_podcast
Facebook @threekitchenspodcast
Pinterest @threekitchenspodcast
YouTube @threekitchenspodcast
~~~~
Drop us a comment or give us a like - we'd love to hear from you!

 

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

It's Three Kitchens Podcast's last episode of season 2! Erin's taking us down memory lane to enjoy a sweet treat we remember from our childhoods. She's made homemade pop tarts with strawberry rhubarb jam!

Erin made her jam with strawberries and rhubarb from her garden. Making a pop tart is as simple as a layer of jam baked between two layers of pie crust rolled thin. Top it with icing and sprinkles and you'll be transported right back to your childhood - except this is so much better than the store-bought tarts! Erin followed a recipe from the Half-Baked Harvest blog. 

We're taking a little break and we'll be back with more new episodes in the Fall.

Episode Links
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~ Pop Tart 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 (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com
~~~~
Or join us on our socials!
Instagram @three_kitchens_podcast
Facebook @threekitchenspodcast
Pinterest @threekitchenspodcast
YouTube @threekitchenspodcast
~~~~
Drop us a comment or give us a like - we'd love to hear from you!

 

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 reminiscing about travel eats on Three Kitchens Podcast this week. And we always love it when Sarah cooks us recipes from her childhood and inspired by more recent visits back to Singapore. And this time, she's making satay and ketupat rice with a peanut sauce. It's time to cook street food, everybody!

Satay may differ depending which country the recipe comes from, but essentially it is meat on skewers, grilled and served with some type of sauce. In Singapore, that's a flavourful peanut sauce made with red chilis, onion, garlic, ginger, lemon grass, coconut milk, peanuts (of course!) and a few other things. It sounds like a long list, but you're just going to blend it all up and simmer it down. And listeners, this home cooked satay sauce is so worth it! 

Sarah used beef for her satay, marinated in coconut milk with shallot, garlic, lemongrass, turmeric, and a few other spices. One of the ingredients is galangal - a citrusy sort of ginger. It makes a crazy-flavourful satay. We absolutely loved it!

On the side Sarah gave us katupat - rice pressed into a pan and then cut into bite-sized pieces - and quick pickled cucumber and red onion.  These were the perfect accompaniment to Singapore satay made in your own home kitchen. This was a real winner all around!

Now, who's up for a trip so we can all eat the real deal on the streets of Singapore?

Episode Links
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~ Ketupat Rice Recipe
~ Satay Recipe
~ Peanut Sauce Recipe
~ Easy Peanut Sauce 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 (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com
~~~~
Or join us on our socials!
Instagram @three_kitchens_podcast
Facebook @threekitchenspodcast
Pinterest @threekitchenspodcast
YouTube @threekitchenspodcast
~~~~
Drop us a comment or give us a like - we'd love to hear from you!

 

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

Have you ever dreamed of making cheese at home but didn't know where to begin? Then this is the Three Kitchens Podcast episode for you! Our special guest, Alexis Cobham, is a co-founder of Cheese Maker, a Canadian company that makes it possible for you to make cheese in your own kitchen!

We had a lot of fun chatting with Alexis about her company, how it all began and future plans for Cheese Maker. You may be surprised to learn one of their newest varieties is also one of the most popular - a vegan cheese that can be sliced or shredded. We can't wait to try it. They ship near and far, so be sure to check out cheesemaker.ca and order a kit for yourself! 

We tested three of the Cheese Maker kits and made Mozzarella, Cheddar and Goat Cheese in our kitchens. The kits provide everything you require - you just buy the milk and carefully follow the directions in the recipe.   

We also made a few nibbles to go along with that cheese on your next charcuterie or party platter. A Mexican quick pickle (escabeche) and homemade crackers were definitely the perfect accompaniment for our fresh cheeses.  We also had fried mozza balls and mini pizzas. Join us over on the socials to let us know which Cheese Maker kit you're trying first!


Episode Links
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~ Cheesemaker.ca Cheese Kits
~ Escabeche Recipe
~ Cracker 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 (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com
~~~~
Or join us on our socials!
Instagram @three_kitchens_podcast
Facebook @threekitchenspodcast
Pinterest @threekitchenspodcast
YouTube @threekitchenspodcast
~~~~
Drop us a comment or give us a like - we'd love to hear from you!

 

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

Heather had the idea for this Three Kitchens episode to make campfire s'mores from scratch. Unfortunately, this one didn't turn out quite as she planned. In the end, we've got a recipe that worked, and another that really did not. So let's talk s'mores. What's your favourite way to make them?   

A s'more is a camping treat consisting of a toasted, melty marshmallow and a piece of chocolate sandwiched between two graham crackers. In our experience, you can make it two ways: toast your marshmallow on a stick and then put it together with chocolate between crackers; or put the s'more together, wrap it in foil and place it near the hot coals until the marshmallow melts (oh, Erin came up with a third method - listen for that in the episode). Either way, it's sweet and delicious.

Heather made her own marshmallows for her s'mores. This is the recipe that worked. Homemade marshmallows are so super soft and fluffy. Much better than the store bought version, and not at all difficult to make. 

The recipe that didn't work especially well is a graham cracker chocolate chip cookie. As you may have guessed from this episode's title, they just... crumbled. But that's ok. Sometimes kitchen adventures take a left turn. And in the end we came up with a few fun ways to enjoy those fantastic marshmallows!   

Now it's your turn to perfect the s'more from scratch. What will you do differently?

Episode Links
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~ Graham Cookie Recipe
~ Maple Marshmallow Recipe
~ Vanilla Marshmallow 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 (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com
~~~~
Or join us on our socials!
Instagram @three_kitchens_podcast
Facebook @threekitchenspodcast
Pinterest @threekitchenspodcast
YouTube @threekitchenspodcast
~~~~
Drop us a comment or give us a like - we'd love to hear from you!

 

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, Erin is inspired to make a recipe she heard about on one of her favourite foodie podcasts. She just couldn't resist making Sweet Potato Gnocchi with Bacon-Miso Sauce. And lucky for Three Kitchens Podcast, too. Because this recipe is a new favourite around here. Now you can cook this amazing recipe in your own kitchen! 

Gnocchi is a small potato dumpling, cooked in salted water and dressed in a sauce. In this recipe, sweet potato takes the place of a regular white potato for a sweeter flavour and beautiful orange colour.

And who can resist that bacon-miso flavour combination? It's a simple sauce that somehow manages to kick this whole dish up several notches. Come along and listen. We think you'll be inspired to try this recipe at home yourself.   

Episode Links
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~ Sweet Potato Gnocchi w/ Bacon-Miso Sauce Recipe
~ Adrienne Cheatham & Sunday Best Cookbook
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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 (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com
~~~~
Or join us on our socials!
Instagram @three_kitchens_podcast
Facebook @threekitchenspodcast
Pinterest @threekitchenspodcast
YouTube @threekitchenspodcast
~~~~
Drop us a comment or give us a like - we'd love to hear from you!

 

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 all about making Mexican enchiladas, and the most important aspect of this dish - the enchilada sauce. If you ask us, the sauce makes - or breaks - the enchilada and Sarah was determined to find the perfect recipe.

An enchilada is a tortilla rolled around a filling and covered with that all important sauce. They can be filled with many different ingredients, including meats, cheese, beans, potatoes, or vegetables. Enchilada sauce can vary as well, from chili-based, to mole to cheese-based sauces.

Sarah made a chorizo-filled enchilada with a red sauce made using four types of dried chili peppers. The result was extremely flavourful, and surprisingly not too spicy. She also made a delicious Mexican rice, which was the perfect accompaniment to this dish. We all loved this enchilada. Erin and Heather agreed that, as usual, the only thing missing was more of it!   

Episode Links
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~ Sarah's Enchilada Recipe
~ Sarah's Mexican Rice 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 (psst! there are even some extra recipes never discussed on the podcast!).
www.threekitchenspodcast.com
~~~~
Or join us on our socials!
Instagram @three_kitchens_podcast
Facebook @threekitchenspodcast
Pinterest @threekitchenspodcast
YouTube @threekitchenspodcast
~~~~
Drop us a comment or give us a like - we'd love to hear from you!

 

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!