Three Kitchens Podcast

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This episode is a replay of S3, E7, with an all new updated intro! 

We've got a recipe that's going to help you stretch your grocery dollars AND teach you a new skill or two. Erin's teaching us how to chop up a whole chicken into 11 pieces. 

Cutting up.a whole chicken is a skill that saves you money on the price per kilogram that you're paying for meat—by as much as HALF! And by doing the work of breaking down the chicken ourselves, she's showing us how to use the back of a chicken, which normally goes unused, to make a delicious stock that goes further than just this meal! Be sure to check out Erin's video where she demonstrates breaking down the chicken (link below).

Not only will you love the money you're saving, you are going to love the delicious  Costa Rican-inspired recipe that has great flavours, transforming leftover chicken into a delicious meal. 

Episode Links

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~ Arroz con Pollo Recipe
~ How to Chop up a Chicken Instructional Video

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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!

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This week we're helping you get ready for Easter with a fun baking project! Erin takes on a sponge cake with a pretty Easter design. Are you ready to try it, too? 

A sponge is a cake is a light cake that gets its texture from beaten eggs. When making a designed sponge cake, you separate some of the batter and colour it. Then you pipe the coloured batter onto the bottom of a pan in the design you want, then fill the pan the rest of the way with plain cake batter. When you flip it out, you have a beautifully-decorated cake -- without the trouble and extra sweetness of icing! Regular listeners probably know we are not big fans of decorating cakes, so this sounded like the perfect thing. 

Well, Erin ended up having to bake this cake twice because she had some trouble with the first sponge recipe. This bake was a whole thing! Come along for the ride and learn all about baking a decorative cake before you begin your own. That's what we're here for - testing it out to give you the benefit of our experience!    

Episode Links

~ Sponge Cake Recipe (Lemon Sponge Cake)

~ Baking Scraps Episode

~ Buche Noel Recipe

~ Whisk Mayo Like Your Life Depends on It Episode

~ Brunch Recipes with Deborah Johnson Episode

~ Roasted Berry Jam 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! 

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This week, Heather is flexing her creativity to create a Cream Egg Cupcake. It's a take on the popular Easter treat, the Cadbury Creme Egg, in cupcake form. They turned out pretty well, after some brainstorming on the approach in the first half of the episode! Plus, Erin and Heather chat about ways to zhuzh-up boxed cake mixes (because sometimes that's handy, right?). 

At Three Kitchens, we're all about trying something new. Usually we prefer to have a recipe to follow, but what can you do? Sometimes there isn't one. In this case, there was an Instagram video with no recipe, but some vague details provided by helpfulish commenters. Probably not a baking project for an amateur, but what the heck. Let's go. 

The chocolate cake Heather bakes up for these cupcakes is an easy recipe called One Bowl Chocolate Cake. The ingredients are mixed up together in one bowl (obvs), and then you add a cup of hot water, which makes a thin cake batter. She amped up the chocolate flavour by adding instant coffee to the water. The tops of the cooled cupcakes are then hollowed out to leave room for the cream egg filling. 

In this case, the filling is a type of marshmallow fondant made by melting marshmallows and mixing in icing sugar until it's a pipe-able consistency. A small amount is coloured to look something like egg yolk, and then it's a game of filling cakes to look a little like a chocolate cream egg. 

Give this one a try! It actually turned out super cute and it's a fun cupcake for Easter. 

~Chocolate Easter Cream Egg Cupcake 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! 

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 In this episode of Three Kitchens Podcast, we welcome Kerrie Penney, host of Secret Heart Broadcasting, a podcast that explores heartfelt stories, personal experiences, and the connections that shape our lives. Kerrie is passionate about sharing the voices of her guests in an authentic and meaningful way.

She brings with her a special recipe from her childhood—Tomato Macaroni Soup. This comforting dish was a staple in her home, lovingly made by her mom. It was never written down. It was one of those recipes her mom made by feel -- a little of this, a pinch of that. But when Kerrie asked her mom to walk her through it, she made sure to preserve the recipe and now, she’s sharing it with us! 

You begin by cooking a tomato base (which you can freeze for later when you want to make soup). We also found it delicious as a pasta or pizza sauce. Then you make a creamy white sauce, add in cooked macaroni, and then mix the white with the red, and you have a wonderful tomato macaroni soup. You can make it with fresh or canned tomatoes. Find a link to the recipe below.   

A heartfelt thank you to Kerrie for joining us for a conversation about food, family and nostalgia. 

Follow Kerrie Penney & Secret Heart Broadcasting:
secretheartbroadcasting.com
Available on your favourite podcast platforms!

Episode Links

~ Tomato Macaroni Soup Recipe

~ S3 E48 CAKE is a Four-Letter Word (why we're tired of decorating birthday cakes)

~ S1 E3 Salt Preserved Lemons (Easy Peasy Lemon... Salty?)

~ S2 E8 Oma's Strudel episode

~ S4 E27 Jellied Salads So Beautiful and Delicious You Will Actually Want Them On Your Easter Table

 

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's episode is all about a pretty dessert square that requires absolutely zero decorating skills - just the way we like it around here! Erin makes a grapefruit shortbread square, but - plot twist! - she uses a pomelo instead of grapefruit (and a little lime zest). 

Here's what Wikipedia tells us about the pomelo: 

Pomelo is the largest citrus fruit. It is an ancestor of several cultivated citrus species, including the bitter orange and the grapefruit. It is a natural, non-hybrid, citrus fruit, native to Southeast Asia. Similar in taste to a sweet grapefruit, the pomelo is commonly eaten and used for festive occasions throughout Southeast and East Asia.

Erin felt inspired by the Paloma cocktail (see below for the link to our Speakeasy episode about that!) and wanted to make a dessert bar that recreates that grapefruit flavour. The base of the bar is a delicious shortbread cookie crust, which you parbake before adding the topping. Parbaking is when you partially bake the crust without the topping, to ensure a crisp bottom and prevent sogginess when you add the filling. 

The tricky part of a citrus bar like this is getting the curd topping to set. It's made by whisking sugar, flour, eggs, citrus juice and zest, and a drop of food colouring if you wish. Pour it over the hot crust and then back it goes in the oven to finish it off. If all goes well, you will have a beautiful bar that just screams Springtime and Easter and, I don't know, birthday parties and high tea and summer picnics. 

FEATURED IN OUR MIDROLL: BIRTHING MAGAZINE

Looking for trusted guidance on your pregnancy journey? Birthing Magazine is here for you.  Published three times a year by Birth Unlimited, Birthing Magazine empowers you to explore all your birth options, from hospital to home, and everything in between. 

Each issue is celebrating inspiring birth stories, evidence-based tips, and community connections to help you stay informed and make choices that are right for your family. 

At Birthing Magazine, we believe in empowered birth creating empowered families. Grab your copy today!

Episode Links

~~~~

~ Grapefruit Squares Recipe

~ Lemon Curd Episode

~ Lemon Curd Trifle Recipe

~ Banana Date Cake Recipe

~ 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

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 special episode is in support of PODCASTHON 2025 - a global movement to raise awareness for charitable organizations! 

In this episode, we welcome Lynn Gofflot from The Community Kitchen Program of Calgary. The Community Kitchen is the second largest food bank in Calgary, but they not only offer resources, they also offer support to individuals and families through education to empower them to change the poverty mindset, and take back some control in how they feed themselves and their families.

Through a number of innovative programs, The Community Kitchen helps teach individuals and families eat healthier while spending less on food. Their emphasis is on practical skills like budgeting, shopping and cooking, to help people facing food insecurity gain more control and self-reliance to one day move beyond needing these types of supports. 

Learn more about The Community Kitchen Program of Calgary and how you can offer them your support. 

To learn more about PODCASTHON, visit podcasthon.org and listen to more than 1,600 podcasts worldwide sharing stories of charitable work.

 

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

Happy St. Paddy's day, everyone! With this day of celebration just around the corner, we're getting ready with a big warm bowl of Lamb Stew made with Guinness. And on the side, lovely little Yorkshire Puddings. 

This is a basic sort of stew recipe, which most home cooks among us will be familiar with to some extent. No real special techniques required here! As usual, we recommend prepping (chopping veggies and meat, bundling or measuring herbs) in advance so you're set to go. And if you've never made a roux, here's your chance to get familiar with this technique of whisking flour into fat to thicken a sauce. 

Yorkshire Puddings are a very simple recipe. A quick batter is poured into a hot muffin tin with oil and baked. That's it! 

Thanks for listening and if you enjoy the show, please rate/review and tell a friend! We appreciate you!  

FEATURED IN OUR MIDROLL: BIRTHING MAGAZINE
Looking for trusted guidance on your pregnancy journey? Birthing Magazine is here for you.  Published three times a year by Birth Unlimited, Birthing Magazine empowers you to explore all your birth options, from hospital to home, and everything in between. 

Each issue is celebrating inspiring birth stories, evidence-based tips, and community connections to help you stay informed and make choices that are right for your family. 

At Birthing Magazine, we believe in empowered birth creating empowered families. Grab your copy today!

Episode Links

~ Lamb Stew Recipe

~ Yorkshire Pudding Recipe

~ Icelandic Lamb Soup Recipe

~ Shepards' Pie Recipe

~ Funny Medicine podcast

~ Chatsworth Farm

~ persimmon pudding 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, Erin steps into new territory by cooking lotus root for the first time! If you also love playing new-to-you ingredients, as we do, you'll enjoy adventure in Korean cooking. 

She shares her experience braising this unique ingredient and pairing it with rich, flavourful Korean miso & gochujang short ribs alongside perfectly cooked Korean rice. Can you tell Erin has been obsessing over Korean cooking shows lately? Lucky for all of us! 

According to Serious Eats, "Whether it's stir-fried, boiled, braised, steamed, or deep-fried, lotus root remains crisp yet tender. The plant is an endlessly forgiving ingredient with which to experiment, culinarily speaking." 

Tune in to hear about the cooking process, the surprises along the way, and how trying something new in the kitchen can be both exciting and delicious. 

Episode Links

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~ Miso & Gochujang Braised Short Ribs Recipe

~ Braised Lotus Root Recipe

~ Pickled Radish Recipe

~ Chatsworth Farm Episode

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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
TikTok @threekitchenspodcast

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

Send us Fan Mail

This week on Three Kitchens Podcast, we welcome Lisa and Cristina from The Baking Scraps podcast to chat about the fascination with baking competition shows, and their personal experiences auditioning for The Great Canadian Baking Show. We also get their advice on a couple of baking projects - stuffed cookies and a Buche de Noel. 

Lisa and Cristina met while auditioning for The Great Canadian Baking Show, and they turned their shared experience and love of home baking into the popular podcast, The Baking Scraps. They bring you baking tips and tricks; review baking show episodes; share their biggest baking fails; and give each other - and you - challenges with new bakes and old home favourites. 

We were thrilled to pick their brains about what it's really like to audition for a baking competition show, why these types of baking shows are so popular, and we get their tips and ideas for two baking projects of our own. 

Heather takes on a stuffed cookie, with the goal of using her homemade apple butter as the filling. And somehow, during a game of Bake It or Buy It, we wrangle Erin into trying a Buche de Noel (Yule Log) cake for Christmas! You can find out how both of these recipes turned out by listening to the four of us again on The Baking Scraps sister episode!  Find the recipes on our website - links are below! 

Episode Links

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~ The Baking Scraps Podcast

~ Three Kitchens Podcast on The Baking Scraps

~ Buche Noel Cake Recipe

~ Caramel & Apple Butter Stuffed Cookies Recipe

~ The Great Canadian Baking Show

~ Baking Sour Dough Bread with Guest Larry Harris

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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
TikTok @threekitchenspodcast

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

Send us Fan Mail

This week on the show, Erin tries a recipe for Beef Tongue Stroganoff from the Prairie cook book from Dan Clapson and Twyla Campbell. If you're not up for processing tongue, you can make this recipe with any leftover beef, such as pot roast. She also made egg noodles to enjoy with the stroganoff. The noodle recipe gave her trouble, which she blamed on Heather for recommending it. It was a while thing. Let's talk about it!   

The first step for Erin was to braise the beef tongue. The added bonus here is that cooking it this way also produces a delicious beef broth for the stroganoff gravy. 

Stroganoff is a classic Russian recipe of beef in a creamy mushroom gravy. The leftover beef is cubed and added to the rich mushroom sauce and served, in this case, over egg noodles. 

As for those noodles... Heather shared a recipe she has made a few times and with which she has had good success with very little trouble. Well, Erin found it difficult to work with as the dough is quite dry. As many of us home cooks know, making pasta is a skill that develops when you practice it often. For those of us who don't often make noodles, it can be fussy and annoying! But in the end, we had a beautiful dish of beef tongue stroganoff and egg noodles, well worth the effort of working with that cut of meat and dry pasta dough!  

Episode Links
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~ Prairie cookbook
~ Beef Stroganoff Recipe
~ Braised Beef Tongue Recipe

~Bisous & Brioche cookbook

~ Chatsworth Farm Episode
~ Squash Ravioli Recipe
~ Squash Ravioli Episode
~ Pot Roast Recipe
~ Spinach Pasta 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!