Episode 2.22: Ondeh Ondeh Cake
Make this beautiful Pandan Cake! Inspired by the dessert she had at a restaurant called the Malayan Council during her last trip to Singapore, Sarah enlists the help of her friend Irene, from the Bits of Joy Cake Company, to create their version of the vibrant green Ondeh Ondeh Cake. They introduce us at Three Kitchens Podcast to two new ingredients, Gula Melaka and Pandan, which give this cake it's distinctive colour and sweetness. Join us to learn all about this beautiful dessert!
Episode 2.21: Holy Cannoli
This Italian, cream-filled pastry looks finicky to make, but is actually not that difficult. Heather says, if she can do it so can you! She made Three Kitchens Podcast crispy cannoli pastries filled with lemon coconut cream, and dipped in pistachios and mini chocolate chips. They look impressive and taste good, too! Tune in for a few tips and suggestions for making this recipe from CucinaByElena.
Episode 1.22: Get Bento
It's Three Kitchen's final episode of Season 1 and we're talking about lunch! Kids' school lunches as well as what we eat for lunch ourselves. We're all about planning ahead, packing the freezer and making it all just so darn easy. Listen in for bento boxes, homemade bread, muffins, meatballs, and more.
Episode 1.20 We all scream for nice cream
Heather's taking her fellow Three Kitchens Podcast hosts on a journey to find a home-made non-dairy ice cream to satisfy that summer treat craving. We try three options made from almond, cashew and coconut milk. Two were pretty good and one, not so much. Two out of three's not bad, right? Join us for all the details.
Episode 2.4: Drunk & Dehydrated
Heather has the dehydrator out again and is making beef jerky on Three Kitchens Podcast. If you love this dried meat snack, you'll know the flavour combinations are endless. Whiskey, along with some other interesting ingredients went into the marinade, and there's some discussion about whether or not the flavours worked. We also get into the right way to cut the meat - turns out that's important. Who knew? Listen in, won't you?
Episode 2.7: Oma's Strudel
In this special Three Kitchens episode, Erin learned to make strudel by watching her Oma make it from memory. But not just any strudel - her own take on a pumpkin pie strudel and a traditional filling of quark cheese. Our listeners know Erin doesn't take short cuts, so you won't be surprised to know she also made cheese and butter for this recipe! She has done her best to recreate this delicious dessert (or breakfast, lunch, bedtime snack - we won't judge) the way her Oma has always done.
Episode 2.41: How the cookie crumbles: a s'more story
In this Three Kitchens Podcast episode, we tried making campfire s'mores from scratch. Heather made the marshmallows for her s'mores. Homemade marshmallows are so super soft and fluffy. Much better than the store bought version, and not difficult to make. Success! But a graham cracker chocolate chip cookie didn't work out so well. They just crumbled. Some kitchen adventures take a left turn. In the end we came up with a few fun ways to enjoy those fantastic marshmallows! Click to listen!
Episode 2.33: In the Kitchen with the Calgary Fire Department
In this Three Kitchens Podcast episode, guests from the Calgary Fire Department give us all some valuable kitchen fire safety tips and allow us a glimpse into what it's like to cook and eat at the fire station. If you've ever wondered who does the cooking, what they're eating, or what happens if firefighters get called out with a hot pot on the stove, this is the episode for you! And we make a No Bake Nanaimo Bar Cheesecake served up in a cute jam jar, that's sure to please your whole crew!
Episode 2.32: Yamgate: The Purple Truth
We see beautiful ube baked goods popping up in our feeds. These purple-hued goodies inspired Erin to make ube halaya (the purple jam used as the base for ube baking), & bake it in muffins and cookies. This sparked a lively discussion, more research, and plenty of confusion. Is what we find in our grocery stores really ube? Or is it a purple yam or sweet potato? What we know for certain is the muffins & cookies Erin baked were as delicious as they were beautiful! Tune in & make your own!
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Episode 2.14: C is for Christmas. And Cookies.
Kill it at this year's cookie exchange with these recipes! Is it because we're so tired of being at home in a pandemic that we've taken Three Kitchens Podcast's Christmas cookies episode on a mini world tour? We've got two variations of spicy German Pfeffernuse, beautiful jammy Malaysian Pineapple Tarts and light and crispy Mexican Buñuelos. So get out your pencils and get ready to take notes. You'll want to make all of them.
Episode 1.19: The Great Scape
We're garlic lovers here at Three Kitchens Podcast, so we are obviously thrilled with Erin finds herself with an abundance of garlic scapes from her vegetable garden. She serves up pickled scapes as a Caesar garnish, a scape pesto crostini, and even gives grilled scapes a try. Listen in and get some creative and delicious ideas for enjoying your own scape harvest.
Episode 2.11: Persimmon Puddin'
Erin gave in to curiosity and made a recipe using persimmons, a Persimmon Pudding. But honestly, we were a little confused. Is it a pudding, is it a cake? And after all is said and done, does it answer our question: what does a persimmon taste like, anyway? Well, you know, sometimes questions go unanswered. Oh, but you'll definitely want to top your next dessert creation with this Whipped Coconut Cream. It was a crowd favourite!
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Episode 1.9: Not to be confused with macaroons
Macarons may be an odd choice of dessert for the one who tends to wing it in the kitchen. Join us on Three Kitchens for some baking adventures. Turns out, so many things can - and did! - go wrong with this recipe. Hear all about it in this week's episode.