S5 E23 Get Creative with Grilled Cheese Sandwiches

02/11/25 • 25 min

This week we're experimenting with different grilled cheese sandwiches! Who doesn't love a grilled cheese?? We sure do! But they can be a whole lot more than just bread and cheese.
Have you ever marinated the cheese for your grilled cheese sandwich? Well, when it comes down to it, you're really mixing the cheese with other flavourful things to amp up your sandwich game. Whether it helps to allow the cheese to "marinate" or not, is a question we really didn't answer. But either way, you cannot go wrong with these sandwich fillings.
Erin made three grilled cheese variations for us to try, all beginning with the base of home-baked overnight bread and aged white cheddar cheese:
1. caramelized onion and grainy mustard
2. sundried tomato, green olives, oregano, cumin, chilli flakes
3. red pepper relish and parsley
Our favourites, in order, were #2, #3 and #1, but you can't go wrong adding in whatever tasty things you enjoy with cheese. And speaking of cheese, you can mix that up too if you want to try different varieties. Have fun with it!
Episode Links
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~ Grilled Cheese Sandwich Recipes
~ Overnight Bread Recipe
~ S4, E7: Get Creative with Corn: Fried Corn Polenta & A Corn Mochi Cake
~ Roasted Red Pepper Dip Recipe
~ The Baking Scraps Podcast
~ Great Canadian Baking Show
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Previous Episode

S5 E22: Time for cake! Sesame, Banana, Date Cake from Ottolenghi

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It's time for cake! Well, at Three Kitchens Podcast, it's always time for cake. And this is a goood one. It's a Sesame, Banana, Date Cake from chef/restauranteur Yotam Ottolenghi. There are a few components here, so if you need to you can prep in advance.

This is a moist, delicious cake with tahini, banana slices, roasted sesame seeds and chopped dates stirred in. It's a nice big cake - Heather used a 10-inch springform pan.

Then it's all about the toppings. First, is a light and fluffy icing made with tahini, cream cheese and mascarpone cheese. Next is caramelized sliced bananas scattered on top. And finally, a rich flavourful date syrup. Heather made her own date syrup but you could buy this ingredient.

You'll have to wash a lot of dishes but this cake is well worth it. Yum, yum, yummy.

Episode Links
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~ Sesame & Date Banana Cake Recipe
~ Watch Three Kitchens Podcast on our YouTube channel
~ Guests on Three Kitchens Podcast
~ S5 E12 Cooking Appalachian with Amy Clark, host of Talking Appalachian Podcast
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Next Episode

S3 E24: Braised Beef Tongue Stroganoff

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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
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