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We're taking on a trending recipe this week - dumpling lasagna! Maybe you've seen it on the socials... layers of dumpling wrappers and filling, individually layered in adorable little ramekins. We wanted to try it out and see for ourselves if this trend was worth the hype.

Erin used a dumpling filling she was familiar with made with pork and shrimp. You can use a dumpling filling you love (or grab this one from the recipe on our website - linked below). When your little ramekins of deliciousness are all filled up, you're going to steam them. Top with some chili crisp and green onion.

As to whether they live up to the acclaim, they sure do! These are a heck of a lot easier and faster than wrapping dumplings, are a fun way to serve individual portions, and taste so good! The hype was well-deserved in this case.

Three Kitchens Podcast - a home cooking show
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Are you looking for a different layer cake to wow your guests? A Crepe Cake might be the perfect thing! This week on Three Kitchens, Heather tries this recipe and has all the tips and tricks for you to make it too.

A crepe cake, or mille crêpe ("thousand crepes"), is an elegant, no-bake French-inspired dessert featuring 15–30 thin, stacked crepes layered with pastry cream or whipped cream. It is made by cooking paper-thin crepes on a skillet, assembling them with filling, and chilling to achieve a delicate, sliceable texture.

Heather made 22 crepes and filled her cake with two flavours of whipped cream -- one was mixed with lemon curd and the other was with mascarpone cheese and vanilla. The crepes are the thing that take a little time, but once you get going it's not too labour intensive. Then assembling the cake is easy. The most difficult part is waiting for it to set before you slice into it.

Dust your final cake with a little icing sugar and you have a beautiful, unique dessert to impress your guests.

Get the recipe on our website:

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, Erin shares her excitement about attempting a ginger bug -- a fermentation recipe, which can be used to make homemade ginger beer or ginger ale.

Erin explains the science behind fermentation, introducing the term "zymology" and discussing the role of microorganisms in the process. We also ponder the origins of the term "ginger bug" and its significance in the fermentation process. The episode is filled with light-hearted banter, personal anecdotes, and a shared enthusiasm for cooking and experimenting in the kitchen.

Erin walks us through how to make the ginger bug and then turn that into ginger beer. It's fairly simple and the results were fantastic! It's a cool kitchen experiment and we hope you'll be inspired to give it a try.

Make your own ginger bug with this recipe: https://www.threekitchenspodcast.com/post/ginger-bug-ginger-beer

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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We're trying Boston Baked Beans this week on the podcast. This American classic is popular at backyard BBQs and potluck gatherings.

This recipe starts with soaking northern navy beans, and then boiling them in water until they're softened. Meanwhile, the sauce is made with bacon, onions, ketchup, brown sugar, molasses, maple syrup, Worcestershire sauce, salt and pepper. After everything is combined, it goes in the oven for a slow bake (about 3.5 hours).

You can modify the flavours to suit your palette. We actually felt these beans are far too sweet, and for our tastes, we'd reduce the amount of sugar. And maybe add a kick of spice. It's a fun recipe to try if you enjoy baked beans -- homemade is always better than canned!

Get the recipe: Boston Baked Beans

Listen to our interview with The Alberta Pulse Growers Association

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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We had so much to talk about with Charlotte Wasylik from Chatsworth Farm, we split it into two episodes! Part I is also available now!

This week we're talking about one of the most confusing things for home cooks, cuts of meat:

- what they're called (why are there so many names for the same thing??)

- why the names don't always mean what we think they mean

- and how that can leave even the most confident home cook feeling unsure about what to order from the farmer or butcher.

To help us make sense of it all, we're joined once again by Charlotte Wasylik from Chatsworth Farm, who brings deep expertise from the producer side of the food system. She explains that names given to cuts of meat often vary by region, so if you're not finding what a recipe calls for, there may be a different name for it -- you just have to ask! Sometimes it helps to explain what you want to cook in order for the farmer to guide you to cuts that will work the best. And understanding that, an unusual cut doesn't have to be intimidating when you know what to do with it.

Be sure to listen to part I of this conversation if you haven't yet. And please check out Chatsworth Farm for more information. www.chatsworthfarm.ca

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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We had so much to talk about with Charlotte Wasylik from Chatsworth Farm, we split it into two episodes! Part II is also available now!

This week we're talking about one of the most confusing things for home cooks, cuts of meat:

- what they're called (why are there so many names for the same thing??)

- why the names don't always mean what we think they mean

- and how that can leave even the most confident home cook feeling unsure about what to order from the farmer or butcher.

To help us make sense of it all, we're joined once again by Charlotte Wasylik from Chatsworth Farm, who brings deep expertise from the producer side of the food system. She explains that names given to cuts of meat often vary by region, so if you're not finding what a recipe calls for, there may be a different name for it -- you just have to ask! Sometimes it helps to explain what you want to cook in order for the farmer to guide you to cuts that will work the best. And understanding that, an unusual cut doesn't have to be intimidating when you know what to do with it.

Be sure to listen to part II of this conversation next. And please check out Chatsworth Farm for more information. www.chatsworthfarm.ca

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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It's time for cookies, everybody! To satisfy a craving for almond-flavoured sweet treats, Erin takes on two different cookie recipes this week. One is a large stuffed cookie (she calls it a café style cookie), and the other is a little two-bite (maybe one-bite) cookie ball.

The café-style cookies are stuffed with a filling made of almond flour, sugar, egg, butter, vanilla, and almond extract. We felt the filling just sort of melted away into the cookie, which was a little disappointing. But recipe #2 is a clear winner...

The almond cookie balls are called mandorlinis. They're made with a base of almond flour, powdered sugar, and all-purpose flour. And then a full slab of marzipan, which lends them a chewy texture. Along with the little crunch of the sliced almonds on the surface, these are delicious little cookies. We dare you to eat just one.

Get the almond cookie recipes!

Almond Stuffed Cookies

One-Bite Almond Cookie Balls

Also mentioned in this episode:

Stuffed Brown Butter Cookies 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 on the podcast, Heather tackles a recipe for ratatouille, the classic French vegetable casserole. The recipe she uses is from none other than Julia Child, and if you've read one of her recipes, you know that can sometimes be a challenge in itself. Let's go!

Ratatouille is usually made with eggplant, squash, tomatoes, onion and peppers. It's obviously going to be better when these are in season, but we had it mid-winter and it was still delicious. You can even use canned tomatoes if that's your best option. Heather discovers the key to this recipe is cooking each of the veggies separately (well, the eggplant and squash together, and the onions and peppers together). It's also important to cut them into similar sizes. Oh, and salt the eggplant and squash in advance so they sweat out extra moisture and keep their structure.

In the end, following Julia's long-winded instructions was well worth it. We'd tried ratatouille before that was all baked together at the same time, and it wasn't nearly as satisfying as this method of cooking each thing separately and then assembling it at the end. Plus this is all prepared on the cooktop, which made it super easy and didn't require turning on the oven.

Bon appétit!

Get the ratatouille recipe!

Other stuff mentioned in this episode:

- S2 E2: Bon Appétit, a CIFF Special

- Coq au Vin recipe

- Eggplant Parmesan recipe

- Spiced Eggplant Pide recipe

- Dijon Salmon with Capers 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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