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Ever wondered how to get that perfect, golden-brown crust and chewy texture on a soft pretzel? The secret lies in using food grade lye. Join us as we explore the process step-by-step, share tips for handling lye safely, and guide you through creating the most delicious pretzels you've ever tasted.

A few safety tips for using lye:

- Be sure it's food grade lye

- Be careful not to touch the lye with bare hands - you might even want to wear gloves

- Use a stainless steel pot

- Add the lye to your water (not the other way around)

- Be careful not to splash or lay utensils on your countertop

- Wash everything you use well afterward

We erred on the side of caution and used a fairly low concentration of lye for our water bath. It's a great way to ease into it and get comfortable with lye. If you're unsure about it you can also use baking soda instead of lye. We've got both methods in the recipe (linked below).

These pretzels are super easy to make and they bake up beautifully. Our pretzels ended up more like a pretzel bun, but we actually loved them that way. We sliced them open and made sandwiches with cream cheese, smoked salmon, capers and red onion. It was the perfect lunch!


Episode Links
~~~~
~ Pretzel Recipe
~ Sourdough Bread with Larry Harris
~ Pretzel episode using baking soda
~~~~

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, Erin takes on a recipe for Scotch Eggs using quail eggs. It's a bite-sized version of this classic British pub fare and we are here for it!

After soft-boiling, Erin had to carefully peel the tiny quail eggs, which was a job in itself! Then they're wrapped in sausage meat, rolled in bread crumbs and then fried.

Rather than deep frying, Erin pan-fried her Scotch Eggs and they turned out great. So if you're not sure about trying this one because you don't want the mess and smell of deep frying (you're not alone, we dislike it too!), don't let that stop you. You can totally make this at home. And they're delicious!

We enjoyed these Scotch Eggs with a little pickled pearl onion, which we thought was the perfect accompaniment to this rich savoury snack. Find the recipe below.

MIDROLL FEATURE - Introducing the FEEL Podcast

Are you ready to be part of normalizing conversations for women surrounding self-care, emotional health, healthy boundaries, and embracing all of our beautiful complex layers? Well, then you're in the right place. I'm Melissa Crook, host of the F.E.E.L Podcast, Finding Empowerment, Embracing Layers. Join me and my guests each Tuesday as we have these conversations and create supportive and authentic spaces to go on this journey together.

Check out the FEEL Podcast at www.embracinglayers.com

Episode Links
~~~~
~ Scotch Quail Eggs Recipe
~ S2E Pub Night at Home
~~~~

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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Welcome to another zesty and refreshing episode of Three Kitchens Podcast! This week, we're diving into the sunny flavors of Italy as Heather makes limoncello from scratch and then uses it to make the most delicious lemon tiramisu.

Follow along with us as we transform fresh lemons into this classic Italian liqueur. It's so easy and just the most refreshing after-dinner sip. But the lemony goodness doesn't stop there – we'll show you how to use your homemade limoncello to create a luscious and tangy lemon tiramisu that will surely become your new favourite dessert. And it's a no-bake recipe so perfect for summer. Get ready for a citrusy adventure that will brighten up your kitchen and your taste buds!


FEATURED IN OUR MIDROLL: THE BEACH SPEAKS PODCAST
Is the beach calling out to you right now? Do you love listening to the soothing sound of ocean waves and breathing in the salty air? Do you love the feeling of sand between your toes and the warm tropical breeze on your skin? If so, grab a cool drink, relax in your beach chair, and tune in to The Beach Speaks - the podcast that shares stories about the beach and our connection to it.

In this podcast, Paige Friend, host and fellow beach lover, shares inspiring conversations with guests, including authors, entrepreneurs, and travel experts—all with a deep connection to the beach. You’ll also hear some of Paige’s personal stories of her own beach adventures that will inspire you to reconnect with the beach, return to your soul, and re-imagine your life!

New episodes are released bi-weekly wherever you enjoy your podcasts. Learn more about the show at www.thebeachspeaks.com

Episode Links
~~~~
~ Limoncello Recipe
~ Lemon Tiramisu Recipe
~ Oleo Saccharum Episode
~ Oleo Saccharum Recipe
~ Brown Cheese 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

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Send us a Text Message.

Welcome back to Three Kitchens Podcast as we inch closer to the end of Season 4! In this episode we dive into the wonderful world of food trends. Who better to guide us through this delicious journey than Wanda Baker, the Digital Editor & Marketing Communications Manager at Savour Calgary Food Magazine?

Savour Calgary is a source of all things food-related in an around Calgary, Canada. It features stories of entrepreneurs, eaters, drinkers and distillers. Wanda Baker is a professional communicator, storyteller and conversation starter, and has been food blogging for many years as well. She joins us to chat about food trends, both current and from the past. We get into how chefs and restaurants inspire home cooking trends, and how those trends came about and circulated prior to today's social media landscape. We speculate about why some trends prove to have staying power and others are here today and gone tomorrow.

We hope you enjoy this fun look at food trends! Be sure to check out Savour Calgary online, Wanda's recipe blog and all the other things we chatted about in this episode - links are below!

FEATURED IN OUR MIDROLL: WOMEN WHO PODCAST MAGAZINE
If you like this podcast so much you’re thinking of launching your own show, pick up the latest issue of Women Who Podcast magazine and learn all about podcasting.

Women Who Podcast magazine celebrates women independent podcasters from all over the globe. It’s a place where their efforts are seen, their stories are heard, and their hard work is acknowledged. Women Who Podcast magazine strives to be a forum for fans and hosts to reach out to one another for support, collaboration, and inspiration.

Visit womenwhopodcastmag.com and on Instagram @womenwhopodcastmagazine

Episode Links
~~~~
~ Savour Calgary Food Magazine
~ Wanda Baker's Food Blog
~ Baked Feta Pasta Recipe
~ Jellied Salads Episode
~ Vertical Farming Episode
~ Flat bread and pork tenderloin using counter top appliances 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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The star of this eisode is Norwegian brown cheese (Brunost as it is called in Norway). Leftover whey from the cheesemaking process is cooked down until is carmelized and turns this beautiful brown colour. The flavour is hard to describe. It's a bit caramelly, like butterscotch but with the subtle tang of goat cheese. You really have to taste it for yourself and we highly recommend you do.

Erin is telling us how to make a caramel sauce from brown cheese to accompany a delicious thin Norwegian pancake. You'd never know this perfect caramel sauce was made from cheese! And this simple, easy to make pancake (much like a crepe) is the best way to serve it up. We loved every bit of this. It's all so, so good.

You'll have to make it yourself because tasting is believing in this case. The entire plate will impress absolutely everyone who is lucky enough to be served.


Episode Links
~~~~
~ Springbank Cheese
~ Thin Pancakes & Brown Cheese Caramel Sauce Recipe
~ Making Cheese with Special Guest Alexis Cobham from Cheesemaker
~ Sweet and Savory Pannekoeken Dutch Pancakes
~ Pannenkoeken Recipe
~ Apple Pie Recipe
~ North Wild Kitchen Instagram
~ North Wild Kitchen 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.

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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Yes, you read that title right. Let us explain!

This week on Three Kitchens Podcast, Heather tells us about an article she read wherein the author states they prefer chocolate chip cookies without the chocolate chips. Sounds a little too plain for our tastes. Let's discuss what to add to these cookies as a chocolate chip alternative.

After trying two cookie recipes and a few different add-ins, Heather comes up with a recipe we liked a lot and two front runner add-ins: dried kiwi and chopped dates. These are both great alternatives to chocolate chips, especially if you like a chewy sweet, almost candy-like addition to your cookies.

The kiwi was cut into small pieces and dehydrated not quite all the way to ensure they hold up to baking but keep a little moisture in them. The seeds in the fruit add a nice texture, too.

Dried dates were chopped into small pieces and then tossed lightly with cinnamon before adding them into the cookies. These got a sprinkle of sesame seeds before placing them in the oven. If you like raisin cookies, you'll love date cookies!

What would you put in your chocolate chip cookies instead of chocolate chips?

BONUS COOKIES! Erin tells us about an amazing Norwegian shortbread cookie made with dandelion flowers. She also made them with juniper berry. We adored them both!

Episode Links
~~~~
~ Bon Appetit Article: What is a Chocolate Chipless Cookie?
~ Kiwi Cookies Recipe
~ North Wild Kitchen
~~~~

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

Send us a Text Message.

This week's podcast guest is Julia Kraemer from the Leftovers Foundation, a Canadian non-profit on a vital mission to reduce food waste and enhance food access.

The foundation rescues perfectly edible food destined for landfills, thereby preventing greenhouse gas emissions and delivering this food to those in need through the work of dedicated volunteers.

Julia sheds light on the critical issues of food security and insecurity, revealing that nearly 9 million Canadians face some level of food insecurity, driven by income inequality and lack of access. Astonishingly, one-third of the food wasted in Canada could feed every Canadian experiencing hunger. Julia's insights and the impactful work of Leftovers offer valuable lessons on a global issue.

She also helps us understand the environmental impact of food waste. Food rotting in landfills produces methane 25 times as potent as CO2 at trapping heat in the atmosphere. If global food waste was a country, it would be the third greatest greenhouse gas emitter in the world!

We learned so much from Julia about these important issues and how organizations like Leftovers are doing amazing work to help bridge the gap. You can learn more about Leftovers and the important work they do on their website and social media accounts (links below).

Big big thanks to Julia and the Leftovers Foundation for being our guest and sharing these important messages.

Episode Links
~~~~
~ Leftovers Foundation Website
~ Leftovers on Instagram
~ Leftovers on Facebook
~ Highfield Farm
~ Regenerative Agriculture: Growing Food for the Community (An Interview with the Highfield Regenerative Farm)
~ Loop Resource
~~~~

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 today's delicious Three Kitchens Podcast episode, Erin is rolling up her sleeves and getting her hands floury as she learns to make a sumptuous Fig and Goat Cheese Tart from scratch. As we all know, an open-faced tart is perfect for impressing guests at a dinner party or indulging in a gourmet treat at home.

Full disclosure: we'd never cooked or baked with fresh figs before. In fact, we're not even sure we'd ever eaten one! Since one of our favourite things to do on the podcast is experiment with something new to us, bring on the figs!!

Erin starts with the base, covering the essential ingredients and tools you'll need for the perfect buttery tart crust. This is something she knows well and has great tips for making the perfect crust.

Next, she explores the harmonious pairing of sweet, caramelized figs and creamy goat cheese, explaining how these ingredients together create a tart that’s not only visually stunning but also bursting with flavour. We’ll also discuss variations and tips for making this recipe your own, including additions like honey and nuts.

Whether you're a seasoned baker or a complete novice, this episode has something for everyone. So grab your apron and join us for a fun and educational episode that will leave your taste buds tingling and your kitchen smelling divine.

Scroll down for all the links to things we've chatted about in this episode, our social accounts, how to connect with us and support the show!

Episode Links
~~~~
~ Fig & Goat Cheese Tart Recipe
~ Springbank Cheese
~ Salt Fat Acid Heat by Samin Nosrat
~ No-Bake Chocolate Tart Recipe
~ No-Bake Chocolate Tart Episode
~ Island of Missing Trees by Elif Shafak
~~~~

Episodes Mentioned in the Midroll
~ S1 E19 The Great Scape (Garlic Scape Recipes)
~ S2 E11 Persimmon Puddin'
~ S3 E3 Appetizer Flower (Stuffed Zucchini Blossoms)
~

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!