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Welcome to ‘The Voice Kitchen’ podcast: Where Recipes and Voice Talent Blend! I’m your host, Cheryl Holling
From savory soups to sweet desserts, this podcast has something for everyone. Whether you're a seasoned chef or just starting out in the kitchen, ‘The Voice Kitchen’ is a place for voice actors and foodies to gather ‘round a virtual table and share their most special recipes! You don’t have to be a VO to tune in to The Voice Kitchen so grab a seat and let’s get cookin!
I hope you enjoyed our last episode where VO Chef, Tiffany Vanlandigham shared her mom’s incredible recipe of Apple-Almond Upside Down Pie! If you missed that episode, then I highly encourage you to give it a listen and it would make for a delectable dessert after the recipe we’re going to be making today.
Today, I’m excited to be chatting with VO Chef, Christy Harst, who is a true trailblazer in the voiceover community as she is on a mission to transform the landscape of sports promos - a genre that is traditionally dominated by male voices.
Through her innovative Building Doors campaign, Christy is striving to rewrite the narrative by advocating for equal opportunities for female voice actors, not only in sports but across male-centric brands. Her vision is to build a door that opens to new possibilities and remains open for future generations of women in voiceover.
In her own passionate pursuits, Christy has created a personal YouTube appeal to her cherished Cleveland Browns, aiming to become their "first female voice to break through the noise" and serve as their secret weapon.
Christy's voice is already a trailblazer through some of that noise and has been heard on the World Series, Monday Night Football, and the NBA Finals, as one of the national voices of YouTubeTV. She’s also the national voice of John Deere, and voiced dozens of television, streaming, and radio ads.
I’d like to open the door to ‘The Voice Kitchen’ and welcome in this powerhouse as she shares another passion of hers; that of bringing family and friends together during the holidays to create and enjoy her Holiday Hallacas (hi-jock-az)
HOLIDAY HALLACAS
Steamed Banana Leaves with Chicken, Pork and Beef Filling Yields: about 25 Hallacas
INGREDIENTS Guiso Geese-so (Stew) Filling Make this a day in advance, as the flavors become more infused overnight.
2 limes, both halved
3 1/2 pounds chicken legs, thighs and breasts (hen is preferred/more traditional, but chicken works well too)
4-5 cups water (enough to cover chicken)
½ cup vegetable oil
3 1/4 pounds pork shoulder, with some fat remaining
2 1/4 pounds lean ground beef
1/2 pound lard or vegetable shortening (can also substitute 1/2 cup vegetable oil, though it will lack the flavor from the lard)
3 cups white onion, diced (about 3 medium onions)
4 cloves garlic, minced
1 cup (3-4) leeks, white and pale green portion only, thinly sliced
6 green onions, white part only, thinly sliced (about 1/2 cup)
1 pound red bell peppers, roasted with skins and seeds removed (*see note below on method), diced
½ teaspoon fresh or canned habanero peppers, finely diced
4 sweet cherry peppers pickled in brine (Italian style, sold in jars), diced
2 1/2 cups chopped tomatoes, peeled and seeded
¼ cup capers, finely diced
½ cup pimiento-stuffed olives, sliced
½ cup pickled antipasti-style pickled vegetables, such as carrots and cauliflower (in a jar)
½ cup muscatel (Muscat) wine
2 tablespoons prepared mustard
½ teaspoon freshly ground black pepper
1 teaspoon paprika Hallacas,
½ cup raisins
1 1/4 cups shredded papelon/piloncillo (sugar cane blocks or cones, available in Latin stores), grated. If you cannot find piloncillo, substitute ¾ cup molasses (which has a stronger taste than sugar cane)
2 tablespoons Worcestershire sauce
3 teaspoons salt *
To Skin and Seed Peppers: Cover peppers with vegetable oil and place on a metal baking sheet; roast in moderate heat (350º) oven until skin wrinkles, about 50 minutes.
Remove peppers from the oven and place inside a brown paper bag to cool. With a damp cloth, rub the pepper skin, then place the pepper under running water to loosen and remove both skin and seeds.
Ingredients for Dough
5 pounds pre-cooked white corn meal: (3 packages of Harina Pan, or Masa Arepa flour made by Goya, both available in Latin markets)
2 cups chicken stock (reserved from the cooked chicken)
3 cups lard or Crisco solid vegetable shortening (do not use butter)
3 tablespoons of annatto seeds (or achiote paste if annatto is not available), carried in Latin markets
3 tablespoons salt Garnish This garnish is actually a deconstruction of the guiso ingredients and therefore “introduces” the meal to the diner(?) Explain
¼ pound lard or solid shortening, cut in ½ inch pieces
1 pound shredded hen or chicken breast
1 pound red bell peppers, cut in strips, skin and seeds removed (see technique in filling ingredients listing)
2 medium white onions, sliced thin and cut into 1-1/2 inch-long rings
½ cup small capers
1 cup pitted green olives, sliced
½ cup raisins
½ cup blanched whole almonds
WRAPPING
The plantain leaves used for wrapping should be cleaned the day of hallacas assembly so they do not dry out after rinsing.
10 pounds fresh plantain leaves (available in Latin and Asian food markets) Cooking twine NOTE: The leaves are sold in frozen packages; to thaw, soak packages in warm water until leaves are soft, about 30-45 minutes. Do not microwave.
Assembling the Hallacas
The plantain leaves must be cleaned prior to usage: Place the leaves in the sink and cover with water. Then, taking one leaf at a time, unfold them very carefully on a tabletop, to avoid tearing the leaf. With a damp cloth, clean each leaf on both sides; set leaves aside for hallaca assembly.
Each hallaca uses 3 leaves. Cut 25-30 pieces of each size (see below) and set aside in three different piles. The first is the base leaf, upon which the dough is placed. The second leaf is called the ‘shirt’ or ‘camisa,’ used to keep water from leaking inside to the filling while the hallaca is cooking. The third one is called the ‘belt’ or ‘faja,’ a slim piece that holds the ends of the camisa together.
Base leaf should be about 11 x 15 inches
Shirt/Camisa should be 8 x 10 inches
Belt/Faja should be 4 x 6 inches
The plantain leaf has a hard vein down its center, with smaller veins stemming from it across the length of the leaf. When cleaning and working on the leaf, place the shiny side of the leaf up and move in the direction of the vein, not across the grain, so as not to break the surface of the leaf. If the base leaf breaks or tears, do not use it.
Try to make belts out of that torn leaf, or toss. (yeah, I won’t be doing that). Torn leaves will not maintain the watertight seal and water will seep into the filling.
Cut one piece of cooking twine per hallaca. The length should be about one yard, or roughly the length from your left shoulder to the end of your right hand.
INSTRUCTIONS for Filling Stew/Guiso
Clean chicken with lime, then rinse well with water.
Place chicken pieces into a pot with water; bring to a boil over high heat, then lower temperature and let simmer on stovetop for approximately 30 minutes, until chicken is tender but not falling off the bone.
Transfer chicken to a plate; and set aside stock.
Pull meat off the bones; cut meat into 1/8-inch-wide strips, about 1 1/2 inches long, or shred with your hands. Reserve 1 pound to use for garnishes; the rest will go in the stew.
Clean the pork shoulder with lime, then rinse well with water and cut into a fine dice.
In a large stock pot, heat oil over high heat; add diced pork and ground beef and cook, stirring frequently, until meats are browned; transfer to a plate.
Reduce heat under the pot and add lard or vegetable oil and leeks, green onions, onions and garlic.
Add 1 cup chicken stock and cook, stirring frequently, for 5 minutes or until vegetables are soft but not browned. Add red bell peppers, habanero peppers, sweet cherry peppers and cook until vegetables are soft.
Add tomatoes and cook for 15 minutes at low heat. Add the capers, olives, papelon (or molasses), paprika, raisins, Muscat wine, Worcestershire sauce, salt and black pepper.
Add 2 cups of chicken stock. Return the pork and ground beef to the pot. Simmer uncovered for 30 minutes, stirring occasionally. Stir in chicken strips and cook for 1 hour in low heat, stirring occasionally. Remove from heat and let rest, covered until completely cooled. Refrigerate until ready to use.
Making the Dough
Place 2 cups of lard in a pan with the annatto seeds over medium heat. Bring to a boil, then remove from heat; be sure not to burn the seeds (dough will turn brown, not orange if seeds are burnt). Remove seeds by straining mixture through a sieve.
Set lard aside.
Put corn flour in a large mixing bowl and add salt; then slowly add 1 cup uncolored lard and start mixing to get a dough. Add the additional 1-1/2 cups of colored lard and continue to mix. Add the chicken stock to the mixture, and combine well until you reach a firm but soft consistency; knead the mixture. The dough should be a dark orange color, smooth with no lumps. Make balls of about 3 inches in diameter, set aside and cover with a humid cloth. Set aside the remaining ½ cup of colored lard, to be used to grease the plantain leaves during assembly of the hallacas. Note: when forming the dough into a ball, your hands should appear shiny from the lard – that indicates the lard has been adequately mixed and absorbed for the correct consistency. If they are not, add more lard to the dough mixture until your hands take on a lightly oily sheen. Assembly Prepare plantain leaves as described in the ingredients list, above. Using a cloth or a pastry brush, lightly grease the center of the base-sized plantain leaf square with the 1/2 cup reserved lard with annatto. Take a ball of the orange dough and place in the center of the base leaf. Flatten the dough into a circle about 6 inches in diameter in the center of the leaf. Use your fingers, a cutting board or plate back to extend the dough; try to get it quite thin, about 1/8 inch thick. Place 3 tablespoons of meat filling in the center of the flattened dough circle. Add 2-3 pieces of each of the garnish elements: lard/pork fat, red bell pepper strips, onion rings, capers, green olives, raisins, almonds and 1 piece of chicken. Fold over the plantain leaf and dough circle, like a calzone or empanada, so the filling is covered. Fold the leaf against the grain to prevent the leaf from cracking or splitting (and the hallaca from leaking). Fold the opposite side over so filling is completely encased. Then bring the ends of the leaf up over the filling on the seam side. Lap the two ends over each other to completely secure the filling; press seams closed gently, again so as not to tear the plantain leaf. Hallacas, page 5 of 5 Place the hallaca diagonally at one edge of the second square of plantain leaf, the camisa; fold the camisa over the hallaca on the diagonal grain, and fold the edges over the sides. Use the belt or faja of plantain leaf to hold the two pieces down, by wrapping the hallaca around 2-3 times with the belt. Tie the entire hallaca like a postal package with twine (see photo) to keep the folded leaves secured during the cooking process. Cooking Hallacas must be cooked after they are made, preferably steamed. Place the assembled hallacas upright, on end, in a large steaming pot. If you do not have a pot deep enough for steaming, hallacas can be boiled in a large pot with enough water to cover them. Cover and steam the hallacas for 1 hour, keeping water at a slow boil and replenishing as it cooks away. Let the hallacas cool down and then refrigerate. Hallacas need to settle for at least one day after the steaming/cooking process so that the flavors of all the many spices and ingredients are absorbed and the dough settles.
Prior to serving, carefully place hallacas inside a pot of boiling water and cook for 35-45 minutes. This is a heating process; the hallacas have already been cooked.
Serving With kitchen tongs, transfer the hallacas to a strainer to drain out all the water. Then with a pair of kitchen scissors, cut the twine, remove the faja and the camisa leaves. Then place the hallaca on a dinner dish. Cut the sides of the plantain leaf, up to the edge of the plate. Carefully open the leaf and fold the sides back to present the hallaca on the plantain leaf; serve at once.
Hallacas are usually served as a main dish except during Christmas or New Year’s Eve dinner. During these large feasts hallacas are served as a first course, accompanied by Pan de Jamon. Ham, pork or turkey is typically served as a second course, with hen salad, and sweet papaya cooked in sugar cane as a dessert.
Reheating and Storage Because they are heavily spiced and the filling stewed over a long period of time, hallacas can be stored up to one month in the refrigerator after the first cooking process. They should always be reheated in boiling water for 35-45 minutes,or reheat in a microwave only after removing the banana leaves.
You may contact Christy via the following:
Biz Email: [email protected]
Biz Websites: christyharst.com
https://www.buildingdoorsvo.com/
IG: https://www.christyharstvo
https://www.buildingdoorsvo
LinkedIn: https://www.linkedin.com/in/christyharst/
I’d love to know if you make this, or any of the other recipes from The Voice Kitchen, please feel free to email me at: [email protected]
Follow me on Instagram @thevoicekitchen
I’d like to thank the following voice talent who so graciously contributed their voices to the intro of the kitchen:
Jodi Krangle, Ann Lucente-Italian, Jen Keefe, Jim Edgar, Lorena Belcher, Rob Reider, Ann Lucente-English, Mark Holling, Anne Ganguzza, Jim Cooper, Rhonda Phillips, Bernie Sanders…not really, it’s Mark Holling.
Outro music specific to this episode: ''La Hallaca" by Raquel Castanos
Intro/Outro Music: 'Jazzy Cooking Show' by FMT
Thank you for listening. Remember to like, follow and share!
I look forward to welcoming another VO chef next week. Until then, The Voice Kitchen is closed.
Please remember to Like, Follow and Share as it's be greatly appreciated!
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Welcome to ‘The Voice Kitchen’ podcast: Where Recipes and Voice Talent Blend! I’m your host, Cheryl Holling
From savory soups to sweet desserts, this podcast has something for everyone. Whether you're a seasoned chef or just starting out in the kitchen, ‘The Voice Kitchen’ is a place for voice actors and foodies to gather ‘round a virtual table and share their most special recipes! You don’t have to be a VO to tune in to The Voice Kitchen so grab a seat and let’s get cookin!
I hope you enjoyed our last episode where my guest, Julie Ayotte, made her family’s pudding cake recipe, or as it's known in her native Quebec, Gateau (Gaa-toe) Chomeur (show-mere) as it's a delicious holiday cake and comfort food for the these cold Winter months.
Today’s VO Chef, Tiffany Vanlandingham, will be sharing another delectable holiday dessert that has been a staple on her table for Thanksgiving since her college days when her mom created an Apple Almond Upside-down Pie. And if you love apples, sliced almonds and pie. Then you’re going to LOVE this recipe!
Before we delve into this incredible recipe, let me tell you a bit about my guest. Tiffany’s clients call her a “save-the-day superhero”. She has a BS in Communication Studies and Theatre, and an MS in Communication Sciences and Disorders, of which Tiffany brings her education and diverse work experience in tech, healthcare, manufacturing, nonprofit, and the arts, along with her work as a speech-language pathologist and special projects manager, into her work as a voice actor. She’s fond of stories where talented, yet oft-overlooked characters, find their way to each other, and together, they do extraordinary things. Now that’s definitely my kind of superhero!
So let’s don our aprons, and perhaps our capes as well, and welcome Tiffany Vanlandingham into The Voice Kitchen.
APPLE ALMOND UPSIDE-DOWN PIE
2 t soft butter
2/3 c sliced toasted almonds
1/3 c brown sugar
Pastry for 2 crust pie
4-5 cups peeled thinly sliced apples (Granny Smith, Idared, HoneyCrisp are good choices)
Pie Crust
2 t cornstarch
½ t nutmeg
¾ c sugar
¼ c brown sugar
Preheat the oven to 450 degrees.
Line a 9 inch pie pan with foil letting the foil hang over the edge. Spread the foil with butter.
Press almonds into butter and sprinkle with brown sugar.
Cover with pastry to make a bottom crust.
Mix apples, cornstarch, spices, and sugars. Let stand for 5 min.
Fill the bottom crust with apples.
Cover with pastry for top crust. Seal and flute edges.
Put a slit in the middle. Bake for 10 minutes, then reduce heat to 375 degrees and bake 35-40 minutes longer.
Cool no more than 20 min. (or nuts will stick to foil). Invert onto a platter and remove foil. Enjoy.
MY PIE CRUST
3 oz. olive oil put in measuring cup and fill to ¾ c with skim milk ½ t salt if desired
2 c flour
Combine and roll out.
Makes 2 crusts
Enjoy!
You may contact Tiffany via the following:
Biz Email: [email protected]
Biz Website: www.tiffanyvanlandingham.com
IG: https://www.instagram.com/tiltiffany
LinkedIn: www.linkedin.com/in/tiffanyvanlandingham
I’d love to know if you make this, or any of the other recipes from The Voice Kitchen, please feel free to email me at: [email protected]
Follow me on Instagram @thevoicekitchen
I’d like to thank the following voice talent who so graciously contributed their voices to the intro of the kitchen:
Jodi Krangle, Ann Lucente-Italian, Jen Keefe, Jim Edgar, Lorena Belcher, Rob Reider, Ann Lucente-English, Mark Holling, Anne Ganguzza, Jim Cooper, Rhonda Phillips, Bernie Sanders…not really, it’s Mark Holling.
Outro music specific to this episode: 'Mom's Apple Pie' by Tyrone Davis
Intro/Outro Music: 'Jazzy Cooking Show' by FMT
Thank you for listening. Remember to like, follow and share!
I look forward to welcoming another VO chef next week. Until then, The Voice Kitchen is closed.
Please remember to Like, Follow and Share as it's be greatly appreciated!
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Saknas det avsnitt?
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Welcome to ‘The Voice Kitchen’ podcast: Where Recipes and Voice Talent Blend! I’m your host, Cheryl Holling
From savory soups to sweet desserts, this podcast has something for everyone. Whether you're a seasoned chef or just starting out in the kitchen, ‘The Voice Kitchen’ is a place for voice actors and foodies to gather ‘round a virtual table and share their most special recipes! You don’t have to be a VO to tune in to The Voice Kitchen so grab a seat in The Voice Kitchen and let’s get cookin!
Given the time of year it is, it would be fitting to say that we’ve transitioned away from the smokin’ BBQs of summer, although parts of the country are still experiencing summer temps. So there’s still time to grill up the ‘Tequila Lime Fajita recipe shared by Richard Durrington during our last episode given it remains one of the most listened-to episodes emanating out of the Kitchen.
As we transition towards Fall, with holiday travel and meals already being planned, it feels right to kick off the new season of ‘The Voice Kitchen’ with a mouth-watering dessert. And today’s delectable treat is presented by up and coming VO Chef, Julie Ayotte.
Originally hailing from Gatineau, Quebec, Canada, Julie now calls Springfield, Virginia her home. With a lifelong passion for Voice Acting, Julie’s voiceover secret sauce and superpower, is her fluency in both English and French, enabling her to perform in either language. This makes her an invaluable asset for both single-language and bilingual projects. With a background in IT, she’s a natural in corporate narration and e-learning courses.
And when she’s with family and friends, you can find Julie baking the recipe we’ll be chatting about today; Gateau Chomeur or Pudding Cake - the cherished family recipe handed down to her from her grandmother.
To learn more about this unique talent and Gateau Chomeur, I’d like to open up ‘the Voice Kitchen’ by extending a warm Bienvenue to Julie Ayotte…
Following is the recipe for Gateau Chomeur:
Cake:
2 cups All-pupose flour
1 Cup White Sugar
1/4 Cup Butter
2 Eggs
1 Cup Milk
1tsp Vanilla
1Tbsp Baking Powder
Syrup: (refer to recorded recipe for proper amount of maple syrup to replace brown sugar)
2 Cups Brown Sugar
4 Cups Boiling Water
1tsp Vanilla
1 Tbsp Butter
Also needed:
Large steel soup pot (that can go in the oven)
2 Large mixing bowls
Butter to grease the pan
Spatula
Directions:
1) combine sugar and butter in bowl
2) mix well
3) mix flour and baking powder
4) add milk and vanilla and mix well
5) grease the cake pan
6) transfer batter into pan
7) make the syrup: combine brown sugar, boiling water and butter and mix well
8) gently pour the sauce over a spatula so it gently covers the batter
9) bake at 375F (190C) for 45 minutes (poke with toothpick and it should come out dry)
You may contact Julie via the following:
Business email Address: [email protected]
Your business website: julieayotte.com
Specific info you’d like included in the episode show notes such as social media links:
FB: https://www.facebook.com/julie.ayotte.507/
Instagram https://www.instagram.com/julieayottevo/
I’d love to know if you make this, or any of the other recipes from The Voice Kitchen, please feel free to email me at: [email protected]
Follow me on Instagram @thevoicekitchen
I’d like to thank the following voice talent who so graciously contributed their voices to the intro of the kitchen:
Jodi Krangle, Ann Lucente-Italian, Jen Keefe, Jim Edgar, Lorena Belcher, Rob Reider, Ann Lucente-English, Mark Holling, Anne Ganguzza, Jim Cooper, Rhonda Phillips, Bernie Sanders…not really, it’s Mark Holling.
Outro music specific to this episode: Cut the Cake' by The Average White Band
Intro/Outro Music: 'Jazzy Cooking Show' by FMT
Thank you for listening. Remember to like, follow and share!
I look forward to welcoming another VO chef next week. Until then, The Voice Kitchen is closed.
Please remember to Like, Follow and Share as it's be greatly appreciated!
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Welcome to The Voice Kitchen podcast: where recipes and voice talent blend! I’m your host, Cheryl Holling
From savory soups to sweet desserts, this podcast has something for everyone. So whether you're a seasoned chef or just starting out in the kitchen, ‘The Voice Kitchen’ is a place for voice actors and foodies to gather ‘round a virtual table and share their most special recipes! You don’t have to be a VO to tune in to The Voice Kitchen so grab a mug of your favorite beverage and a seat at The Voice Kitchen!
I hope you enjoyed making the Saag Paneer shared in our last episode by the multi-talented Nadia Marshall.
Today’s VO Chef, Richard Durrington, originally hails from southern Idaho where at the age of 6, he learned to drive a tractor on his grandparents farm while helping to stack hay for the dairy cows. During his youth he continued to work on the farm where he cultivated a love and respect for the land and an understanding of where our food is sourced from; something most city kids don’t get to experience.
While a sophomore in High School, Richard took a Speech class and realized that he liked it, and in his Junior year signed up for the debate team, but quickly learned that he rather despised it! That fact wasn’t lost on the debate teacher who took him by the hand, led him to the Drama class and informed him that she'd be transferring him. This small town boy must have done well as he earned a college scholarship and performed in 40+ productions, with leads in such roles as Don Pedro in Much Ado about Nothing, Scrooge in A Christmas Carol and Oz in the Wizard of Oz to name a few.
After a 30 year detour, as an industrial laundry route salesman, Richard found his true calling in voiceover.
For the past 10 years, he’s been busy voicing in numerous genres while, to paraphrase his tagline, “Amplifying the Sound and Elevating Brands” such as The Red Cross, Cintas, Sykes Inc, Papa Inc, and countless small businesses, as this big-hearted guy has a soft spot for the little guy. Let’s get things cookin’ by welcoming Richard Durrington to The Voice Kitchen.
Tequila Lime Grilled Chicken Fajitas
INGREDIENTS
4 boneless, skinless chicken breasts
1 each sliced in strips, Red, Green and Yellow Bell Peppers
1 sliced in strips Onion
1 Bunch of Cilantro Chopped (optional)
½ cup of Tequila
1 Fresh squeezed Lime
¼ cup Chipotle Salsa
1 tsp Montreal Chicken seasoning
1 Fajitas seasoning pouch
1 container of Mrs. Dash Fiesta Lime seasoning
1/8 cup of Oil (I like Avocado)
Add on items: Cheese, Salsa, Sour cream, guacamole, tomato slices, etc.
DIRECTIONS
• Prepare the Grill: Preheat your Grill to Med High, Around 10 min ahead of doing any grilling. Place a smoker box on the grill that has a single layer of Wood Pellets in it to get it smoking well before veggies or chicken are added to the grill.
• Prepare the chicken: Flatten the chicken breasts to about 1/2 inch thickness using a meat mallet
• Put the Marinade Mix in a One Gallon Ziplock bag: Mix in the Tequila, Lime, Chipotle, Montreal Chicken, Fajita seasoning and Oil. Then add the chicken, leaving it flat in the fridge for at least 20-30 min.
• Oil the Vegetables lightly: Place them on the grill in the pan that has loads of holes in it, on one side of the grill, turn frequently. You want to start the vegetables 5-7 min before the chicken. Just before they are nearly done shake on a decent amount of the Mrs. Dash Fiesta Lime and add the optional chopped Cilantro just before taking them up. The veggies should have some slight char on them and still be crunchy.
• Grilling the Marinated Chicken: Grill until you have decent grill marks and the chicken is no less than 158 degrees but no more than 165.
• Serve: Let the chicken rest for 5-10 min lightly covered in foil, then do thin slices on the biased for all to make their own additions ie. Cheese, Salsa, Sour cream, guacamole, tomato slices, etc
You may contact Richard via the following:
Business email Address: [email protected]
Business website: RichardDurrington.com
YouTube: Richard Durrington or @durringtonr
SoundCloud: https://soundcloud.com/richard-durrington
FaceBook: https://www.facebook.com/richard.durrington
Instagram: @durrington.vo
LinkedIn: www.linkedin.com/in/richarddurrington
My Podcast: www.StayOffMyLawn.US
I’d love to know if you make this, or any of the other recipes from The Voice Kitchen, please feel free to email me at: [email protected]
Follow me on Instagram @thevoicekitchen
I’d like to thank the following voice talent who so graciously contributed their voices to the intro of the kitchen:
Jodi Krangle, Ann Lucente-Italian, Jen Keefe, Jim Edgar, Lorena Belcher, Rob Reider, Ann Lucente-English, Mark Holling, Anne Ganguzza, Jim Cooper, Rhonda Phillips, Bernie Sanders…not really, it’s Mark Holling.
Outro music specific to this episode: 'Mexican Girl' by Olnes
Intro/Outro Music: 'Jazzy Cooking Show' by FMT
Thank you for listening. Remember to like, follow and share!
I look forward to welcoming another VO chef next week. Until then, The Voice Kitchen is closed.
Please remember to Like, Follow and Share as it's be greatly appreciated!
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Welcome to ‘The Voice Kitchen’ podcast: Where Recipes and Voice Talent Blend! I’m your host, Cheryl Holling
From savory soups to sweet desserts, this podcast has something for everyone. So whether you're a seasoned chef or just starting out in the kitchen, ‘The Voice Kitchen’ is a place for voice actors and foodies to gather ‘round a virtual table and share their most special recipes! Perhaps you’ll be inspired to try some of these recipes for yourself and to experiment with some of your own creations. You don’t have to be a VO to tune in to The Voice Kitchen so grab a mug of your favorite beverage and a seat at The Voice Kitchen!
I hope you all got fed up with the last episode featuring the Crabby Mac n’ Cheese prepared by guest Chef Stepanie Johnson.
Today’s VO Chef, Nadia Marshall, is of British and Indian heritage as well as being an American and British citizen. She is an award winning professional female voice actor and singer. And, wow, what a singer she is! Nadia is in demand as both an opera and musical theater performer, giving her a wide vocal range and a healthy understanding on how to properly use her voice.
Having grown up in a multicultural home and community, she is comfortable speaking in American, British, and Indian accents. She also has two minors in both French and Italian language, as well as training in German, Russian, and Spanish diction and language through her opera training.
Nadia has also been dancing Argentine tango since 2012…in addition to dancing latin bachata, Angolan kizomba, and Cuban salsa.
She’s an athlete that fuels her body with veggies and has competed in such events as the Burpee 5k, the Toughest Mudder, and the World’s Toughest Mudder. I’m not sure what’s the mudder with her, but we’ll find out about her inspiration for partaking in such a race!
This will be my first conversation with this incredibly talented woman, so let’s open the kitchen by welcoming Nadia Marshall into The Voice Kitchen.
Saag Paneer
Ingredients:
-Bag of frozen spinach (best if it's in a block form and let it defrost for 1-2 hours at room temperature.)
-Paneer (keep paneer in the fridge to make it easier to cut into cubes)
-Garlic (2-3 cloves, chopped)
-Dried red chilli (1-2)
-Olive oil
-Asafoetida powder (hing)
-Cumin seeds
-Mustard seeds
-Turmeric
-Dried coriander powder
-Chilli powder
-Dried mango powder
-Salt
-Pinch of sugar
-Lemon or lime juice
-Chopped cilantro to garnish
Preparation:
Heat up two tablespoons of olive oil in a large pan.
Once the oil has started to heat up, add your hing, mustard seeds, and cumin seeds.
Once those have started to heat up, add in the chopped garlic and let it simmer till it's aromatic.
Add in your dried red chillis, frozen spinach and paneer to the garlic and starting spices.
Stir occasionally and once the paneer and frozen spinach has begun to soften, add in your turmeric, chilli powder, salt, pinch of sugar, and dried coriander powder.
Allow the paneer and spinach to simmer in the spices while stirring your mixture occasionally.
Then add in your dried mango powder. Let simmer for 2-3 minutes.
Squeeze some lemon or lime juice on top and stir.
Add chopped cilantro for garnish and it's ready to serve. khao
You may reach Nadia via the following:
[email protected] www.voicesbynadia.com @voicesbynadia on all social media platforms.I’d love to know if you make this, or any of the other recipes from The Voice Kitchen, please feel free to email me at: [email protected]
Follow me on Instagram @thevoicekitchen
I’d like to thank the following voice talent who so graciously contributed their voices to the intro of the kitchen:
Jodi Krangle, Ann Lucente-Italian, Jen Keefe, Jim Edgar, Lorena Belcher, Rob Reider, Ann Lucente-English, Mark Holling, Anne Ganguzza, Jim Cooper, Rhonda Phillips, Bernie Sanders…not really, it’s Mark Holling.
Outro music specific to this episode: 'Taal Se Taal Mila' by A.R. Rahman, Alka Yagnik and Udit Narayan
Intro/Outro Music: 'Jazzy Cooking Show' by FMT
Thank you for listening. Remember to like, follow and share!
I look forward to welcoming another VO chef next week. Until then, The Voice Kitchen is closed.
Please remember to Like, Follow and Share as it's be greatly appreciated!
-
Welcome to ‘The Voice Kitchen’ podcast: Where Recipes and Voice Talent Blend! I’m your host, Cheryl Holling
From savory soups to sweet desserts, this podcast has something for everyone. So whether you're a seasoned chef or just starting out in the kitchen, ‘The Voice Kitchen’ is a place for voice actors and foodies to gather ‘round a virtual table and share their most special recipes! It will hopefully leave you feeling inspired to try some of these recipes for yourself and to experiment with some of your own creations. You don’t have to be a VO to tune in to The Voice Kitchen podcast so grab a mug of your favorite beverage and a seat at The Voice Kitchen!
I hope you enjoyed the Tamale Pie recipe shared in our last episode by the multi-talented and vivaciously engaging Holly Adams.
Today’s VO Chef, Stephanie Johnson, is equally as talented, with a voice that is both passionate and authoritative, while bringing the wit and warmth to your brand and message. She sounds like the mom who is trying to give you that sage advice, but can make you laugh when you hear what you may not want to hear!
She is passionate about education advocacy and decision makers in her community and state. Her corporate life has included employee benefit management, non-profit management, and she is a former elected official backed by a lifetime of being an onstage actor.
She’s also the co -owner of ‘Adventure Brewing Co in Fredericksburg VA’. Let’s see if the recipe she’ll be sharing today contains any of her brews by opening up The Voice Kitchen to chef Stephanie Johnson.
Chesapeake Bay "Crabby" Mac n' Cheese
Recipe courtesy of Pam Jensen/ Adapted by Stephanie Johnson
Show: Emeril Live Episode: Emeril's Say Cheese Contest
Level: Intermediate
Total: 1 hr 10 min
Prep: 30 min
Cook: 40 min
Yield: 4 to 6 servings
Topping:
4 tablespoons butter
1 large shallot (or 2 small) minced
4 tablespoons all-purpose flour
3 cups milk
1 tablespoon seafood seasoning (recommended:
Old Bay)
One 8-ounce block cream cheese
2 cups grated Manchego cheese Manchego is a cheese made in the La Mancha region of Spain from the milk of sheep of the Manchega breed. It is aged between 60 days and 2 years. Manchego has a firm and compact consistency and a buttery texture, often containing small, unevenly distributed air pockets.
1 cup Extra Sharp White grated Cheddar Cheese
2 tablespoons freshly chopped parsley leaves
2 tablespoons cooking sherry, optional
One 16-ounce box elbow macaroni
1 pound lump crabmeat - soft shell - make sure there are no shells in the crab
4 tablespoons melted butter
1 cup Panko bread crumbs
2 teaspoons seafood seasoning (recommended:
Old Bay)
1 tablespoon freshly chopped parsley leaves
Directions:
Preheat the oven to 375 degrees F.
For the sauce: Melt the butter in a saucepan. Add
minced shallots and saute for 1 to 2 minutes. Add the
flour to make a roux. Cook for about 2 to 3 minutes to cook
the flour. Slowly, add 3 cups of milk. When milk is incorporated
into the roux, add the seafood seasoning, and the block of cream cheese. Cook until the cream cheese is melted. Add shredded Manchego and Cheddar cheeses and parsley. Cook until all the cheese is melted. Add the sherry, if desired.
Cook macaroni according to package directions or until just al dente. Drain macaroni.
Stir cheese mixture into cooked macaroni and add in crabmeat. (Be sure to fold in crab meat so you don't break up the lumps too much, you want nice chunks of crab.) Put mixture in a baking dish.
For the topping:
Mix melted butter, bread crumbs, seafood seasoning, and parsley. Sprinkle topping on the dish. Bake in the oven for 15 to 20 minutes to make the topping crispy. Garnish with fresh parsley.
You may reach Stephanie via:
Business email Address: [email protected]
Your business website: stephaniejohnson.pro
I’d love to know if you make this, or any of the other recipes from The Voice Kitchen, please feel free to email me at: [email protected]
Follow me on Instagram @thevoicekitchen
I’d like to thank the following voice talent who so graciously contributed their voices to the intro of the kitchen:
Jodi Krangle, Ann Lucente-Italian, Jen Keefe, Jim Edgar, Lorena Belcher, Rob Reider, Ann Lucente-English, Mark Holling, Anne Ganguzza, Jim Cooper, Rhonda Phillips, Bernie Sanders…not really, it’s Mark Holling.
Outro music specific to this episode: 'Sideways Walkin' by Brunswick Project
Intro/Outro Music: 'Jazzy Cooking Show' by FMT
Thank you for listening. Remember to like, follow and share!
I look forward to welcoming another VO chef next week. Until then, The Voice Kitchen is closed.
Please remember to Like, Follow and Share as it's be greatly appreciated!
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Welcome to ‘The Voice Kitchen’ podcast: Where Recipes and Voice Talent Blend! I’m your host, Cheryl Holling
From savory soups to sweet desserts, this podcast has something for everyone. Whether you're a seasoned chef or just starting out in the kitchen, ‘The Voice Kitchen’ is a place for voice actors and foodies to gather ‘round a virtual table and share their most special recipes! It will hopefully leave you feeling inspired to try some of these recipes for yourself and to experiment with some of your own creations. You don’t have to be a VO to tune in to The Voice Kitchen podcast so grab a mug of your favorite beverage and a seat at The Voice Kitchen!
I hope you enjoyed the Raised Pork Pie recipe shared in our last episode by The British Voice, Chef, Ian Russell.
This week we’re traveling from the U.K. to talk about another kind of savory pie VO Chef Holly Adams.
Holly Adams,is an award winning SAG-AFTRA voice actor, loves stories and the characters contained within them. Whether she’s narrating an audiobook, bringing animated characters to life, or voicing commercials, Holly combines authenticity, integrity and fun.
Holly began her professional acting career as a stage and film performer, and now narrates audiobooks, explainer videos and educational media, and performs for animation, video game and e-learning projects. Her conservatory training-along with the many moves she made with her family while growing up - expanded her dialect and language skills.
Holly continues to perform for stage, screen and circus’ in the U.S. and abroad.
Let’s meet this multi-talent by opening 'The Voice Kitchen' with our guest chef who will completely lose it if you color outside the lines… Ms. Holly Adams…
Tamale Pie (GF and Vegan friendly)
350 degree oven
Ingredients:
Filling:
1 onion (super important ingredient)
1-3 cloves garlic (whatever suits you)
1 Tbsp Olive oil (or more)
2 tsp Chili powder (or something else you prefer–we love to use chipotle and other spices, but I’ve even made a curry version.
Cumin if you feel like it
2 cups cooked/canned beans
Salt
Large dollop (optional) Tomato paste or ketchup or tomato chunks, whatever
½ cup olives THIS MAKES THE DISH AMAZING
1.5 cups Veggies (Use a variety–corn, celery, green pepper, broccoli, leftover veg stew, squash, it really doesn’t matter)
Crust:
3 cups boiling water* or
2 cups boiling water and 1 warm milk-substitute or milk or leftover “on the verge” half-and-half, whatever
1 cup coarse cornmeal OR 1.5 cups regular cornmeal (I use gf)
1 tsp salt
Chili powder or spices you prefer
¼ - ½ cup cheese/cheese substitute, nutritional yeast, nuts , corn, whatever
Saute onion and garlic.
Add spices and smoosh garlic.
Add beans and smoosh them.
Add everything else.
Cornmeal– for COARSE cornmeal, boil water and slowly add cornmeal.
For REGULAR cornmeal, slowly stir into 1 cup COLD water then add boiling water (or boiling water then warm “milk”).
Cook and stir until pretty thick, then add spices.
Pull from the burner, add cheese, corn, etc.
Grease 8x8 inch pan or 9 inch pie dish
Spread ⅔ cornmeal mixture on bottom and sides
Pour in veg mixture
Splat remaining cornmeal mixture on top (don’t worry if it doesn’t cover it).
Sprinkle cheese or whatever on top.
Bake for about 30 minutes !
Thank you for tuning into Episode 7 of The Voice Kitchen with guest VO Chef, Holly Adams.
You may reach Holly via:
Instagram: @hol.adams
Facebook (pro page): https://www.facebook.com/hollyadamsnarrator/
LinkedIn: https://www.linkedin.com/in/holly-adams-actor/
I’d love to know if you make this, or any of the other recipes from The Voice Kitchen, please feel free to email me at: [email protected]
Follow me on Instagram @thevoicekitchen
I’d like to thank the following voice talent who so graciously contributed their voices to the intro of the kitchen:
Jodi Krangle, Ann Lucente-Italian, Jen Keefe, Jim Edgar, Lorena Belcher, Rob Reider, Ann Lucente-English, Mark Holling, Anne Ganguzza, Jim Cooper, Rhonda Phillips, Bernie Sanders…not really, it’s Mark Holling.
Outro music specific to this episode: 'Hot Tamale' by The Righteous Brothers
Intro/Outro Music: 'Jazzy Cooking Show' by FMT
Thank you for listening. Remember to like, follow and share!
I look forward to welcoming another VO chef next week. Until then, The Voice Kitchen is closed.
Please remember to Like, Follow and Share as it's be greatly appreciated!
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Welcome to ‘The Voice Kitchen’ podcast: Where Recipes and Voice Talent Blend! I’m your host, Cheryl Holling
From savory soups to sweet desserts, this podcast has something for everyone. Whether you're a seasoned chef or just starting out in the kitchen, ‘The Voice Kitchen’ is a place for voice actors and foodies to gather ‘round a virtual table and share their most special recipes! It will hopefully leave you feeling inspired to try some of these recipes for yourself and to experiment with some of your own creations. You don’t have to be a VO to tune in to The Voice Kitchen podcast. It’s Family friendly and fun for all, so grab a mug of your favorite beverage and a seat at The Voice Kitchen !
My guest VO Chef today is simply put, a British Male Voice Actor with a professional home studio! As an award-winning voiceover Artist of pretty much any VO Award that can be bestowed upon someone, he works in all voice over genres and has done extensive voice work in video games; voicing over 100 games with 150+ voices to his credits.
When you hear his voice you’ll understand how he makes any story, script or project truly unforgettable.
He can also supply the talents of British Women and Children, and given that might require a bit of explanation, let’s open up the kitchen to this very prolific voice talent by welcoming “Sir” Ian Russell to The Voice Kitchen.
Raised Pork Pie Recipe
Preparation and cooking time
Prep:45 mins
Cook:2 hrs and 20 mins
plus cooling and chilling time
Ingredients
For the filling
Approx 1.75 lbs pork shoulder, minced or finely chopped
Approx 1 lb pork belly, half minced and half chopped
9 oz. smoked bacon, cubed
½ tsp ground mace
2 large pinches ground nutmeg
1 tbsp fresh chopped sage
1 tsp fresh chopped thyme
½ tsp salt
1 tsp ground white pepper
For the pastry
2.43 cups plain flour
7 oz. lard
Approx 1 cup water
To finish
1 egg, beaten
6 gelatine leaves (optional)
1 1/4 cups chicken stock
Directions
STEP 1
Heat the oven to 180C/160C fan/gas 4. In a large bowl mix together all the ingredients for the filling.
STEP 2
To make the pastry, put the flour in a large bowl, then put the lard and water into a small pan and heat
gently until the lard melts. Bring just to the boil and then stir into the flour using a wooden spoon. When the mixture is cool enough to handle, (it should still feel very warm) knead well until smooth.
STEP 3
Cut off 1/4 of the dough, wrap in cling film and reserve for the lid. Roll out the remaining dough to a
circle and then place in the base of a non-stick 20cm springform cake tin. Working quickly while the dough is warm and pliable, press the dough evenly over the base and up the sides of the tin. Make sure there are no holes. Fill with the meat mixture and pack down well. Roll out the dough for the lid. Place on top of the pie. Pinch all around the edge to seal the pie. Make a hole for steam in the center, using the handle of a wooden spoon.
STEP 4
Cook in the oven for 30 mins then reduce the heat to 160C/140C fan/gas 3 and cook for 90 minutes.
Brush the top with beaten egg and return to the oven for a further 20 mins. Leave until cold.
STEP 5
Soak the gelatine in cold water for about 5 mins, then remove and squeeze out the excess water. Heat the stock until almost boiling. Remove from the heat and stir in the gelatine. Leave to cool to room temperature.
STEP 6
Use a small funnel to pour the stock into the pie through the hole in the top. Pour in a little at a time
allowing a few seconds before each addition. Place in the fridge to set overnight.
HOT WATER CRUST PASTRY - Note
Easy-to-make but make sure to shape it while the pastry is still warm and pliable as it loses its smooth texture and appearance when cool.
You may reach Ian via:
www.british-voiceovers.com
Instagram @thebritishvoice
Thank you for tuning into episode 6 of The Voice Kitchen with guest VO Chef, Ian Russell!
I’d love to know if you make this, or any of the other recipes from The Voice Kitchen, please feel free to email me at: [email protected]
Follow me on Instagram @thevoicekitchen
I’d like to thank the following voice talent who so graciously contributed their voices to the intro of the kitchen:
Jodi Krangle, Ann Lucente-Italian, Jen Keefe, Jim Edgar, Lorena Belcher, Rob Reider, Ann Lucente-English, Mark Holling, Anne Ganguzza, Jim Cooper, Rhonda Phillips, Bernie Sanders…not really, it’s Mark Holling.
Outro music specific to this episode: 'Pork' by Mr. Weebl from the album 'Hands Over Pastry'
Intro/Outro Music: 'Jazzy Cooking Show' by FMT
Thank you for listening. Remember to like, follow and share!
I look forward to welcoming another VO chef next week. Until then, The Voice Kitchen is closed.
-
Welcome to ‘The Voice Kitchen’ podcast: Where Recipes and Voice Talent Blend! I’m your host, Cheryl Holling
From savory soups to sweet desserts, this podcast has something for everyone. Whether you're a seasoned chef or just starting out in the kitchen, ‘The Voice Kitchen’ is a place for voice actors and foodies to gather ‘round a virtual table and share their most special recipes! It will hopefully leave you feeling inspired to try some of these recipes for yourself and to experiment with some of your own creations. You don’t have to be a VO to tune in to The Voice Kitchen podcast. It’s Family friendly and fun for all, so grab a mug of your favorite beverage and a seat at The Voice Kitchen !
If you’re tuning in for the first time, I invite you to listen to the pilot, or any of the previous episodes, and if you are interested in making any of the recipes shared in ‘The Voice Kitchen’, know that they live in each episode's show notes and will eventually be on their own website.
I want to wish you all a very Happy and Delicious New Year! I’m so happy to be back with a new episode and sharing another epicurean delight with you.
My guest VO Chef today, is a veteran radio personality, voice actor, author, book publisher and drummer.
His voiceover credentials run the gamut from audiobooks, e-Learning Modules, Corporate Explainer videos, radio promos and phone messaging systems.
He’s also the creator, producer & host of ‘The Hydrant’, an Inside The Actors Studio-ish video chat with the movers and shakers of the Voiceover industry.
He’s also one of the welcoming voices in the Voice Kitchen intro and a former guest on episode 27 of my other podcast, ‘19 Stories: from fear to Hope. Which I highly encourage you to listen to.
Speaking of Hope, in 2023, he published ‘The Not So Little Book About Cancer Caregiving: Be a Caregiver Warrior and Keep Your Sanity!’, which is part memoir and caregiving advice that was born from his time as a caregiver to his wife during her battle with brain cancer.
Let’s open the kitchen by welcoming the “VO Big Dog” aka Jim Cooper to “The Voice Kitchen”...
"TAVERN" MOUSSE CAKE
Crust
2 cups ground vanilla cookies (about 38 cookies)
2 tablespoons sugar
5 tablespoons unsalted butter, melted
Filling
6 tablespoons rum
1 envelope unflavored gelatin
2 1/2 cups chilled whipping cream
9 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
3 8-ounce packages cream cheese, room temperature
1 cup sugar
1 cup toasted coconut
For crust:
1. Combine ground cookies and sugar in processor. Add melted butter and process, using on/off turns, until moist clumps form. Press mixture onto bottom of8 or 9-inch-diameter springform pan.
For filling:
1. Lightly toast coconut either in oven or in skillet (easier to keep an eye on in skillet) in
1/2 TBSP butter and 1 tsp of sugar. (butter and sugar are optional)
2. Place rum in a bowl. Sprinkle gelatin over to soften.
3. Bring 1/2 cup cream to simmer in a heavy medium saucepan. Remove from heat. Add white chocolate and let stand for 30 seconds to soften chocolate, then stir until melted and smooth.
4. Stir in gelatin mixture. Cool slightly.
5. Using an electric mixer, beat cream cheese and sugar in large bowl to blend.
6. Slowly beat white chocolate mixture into cream cheese mixture.
7. Using clean dry beaters, beat remaining 2 cups whipping cream in another large bowl to peaks.
8. Fold whipped cream and most of the toasted coconut into white chocolate mixture.
9. Pour filling into the prepared crust. Sprinkle top with remaining toasted coconut.
10. Cover and refrigerate overnight. (Can be prepared 2 days ahead. Keep refrigerated.)
You may contact Jim via:
Business email Address: [email protected]
Business website: https://jimcoopervo.com
Host of the hydrant : https://jimcoopervo.com/the-hydrant
I’d love to know if you make this, or any of the other recipes from The Voice Kitchen, please feel free to email me at: [email protected]
Follow me on Instagram @thevoicekitchen
I’d like to thank the following voice talent who so graciously contributed their voices to the intro of the kitchen:
Jodi Krangle, Ann Lucente-Italian, Jen Keefe, Jim Edgar, Lorena Belcher, Rob Reider, Ann Lucente-English, Mark Holling, Anne Ganguzza, Jim Cooper, Rhonda Phillips, Bernie Sanders…not really, it’s Mark Holling.
Outro music specific to this episode: 'Mousse Cake' by Hmm, That's Strange
Intro/Outro Music: 'Jazzy Cooking Show' by FMT
Thank you for listening. Remember to like, follow and share!
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Welcome to ‘The Voice Kitchen’ podcast: Where Recipes and Voice Talent Blend! I’m your host, Cheryl Holling
From savory soups to sweet desserts, this podcast has something for everyone. Whether you're a seasoned chef or just starting out in the kitchen, ‘The Voice Kitchen’ is a place for voice actors and foodies to gather ‘round a virtual table and share their most special recipes! It will hopefully leave you feeling inspired to try some of these recipes for yourself and to experiment with some of your own creations. You don’t have to be a VO to tune in to The Voice Kitchen podcast. It’s Family friendly and fun for all, so grab a mug of your favorite beverage and a seat at The Voice Kitchen !
I hope you enjoyed last week’s recipe of ‘Giant Decorated Chocolate Chip Cookies’’ brought to you by Rhonda Phillips and her adorable 13 year old granddaughter, Miss Cady. If you missed that, or the pilot episode, then I invite you to give it a listen, and if you are interested in making any of the recipes shared in ‘The Voice Kitchen’, know that they live in each episode's show notes and will eventually be on their own website.
Joining me in the kitchen today is a woman who is no stranger to the podcasting and VO space. Jen Keefe is a voiceover talent specializing in e-learning, explainer videos, and corporate narrations.
As a content creator, Jen is the producer and host of the podcast ‘Real Women’s Work’, a podcast all about how women work.
From stay-at-home moms to entrepreneurs, and execs at fortune 500 companies, if a woman is doing it, it’s featured on Real Women’s Work. She also creates and voices content for social media that beautifully highlights historic, unique, and popular tourist spots in her native state of New Hampshire.
Let’s open up the kitchen by welcoming Jen Keefe into The Voice Kitchen.
Ultimate Vegan Lasagna Ingredients
For the Filling1 can cannellini beans
1 cup raw cashews soaked in water for 30 mins
2 garlic cloves peeled
2 T lemon juice
1 tbsp Dijon mustard
1/4 cup vegetable broth or water
1 T basil
1/4 cup nutritional yeast
1/2 tsp salt or to taste + freshly ground black pepper
1/2 tsp onion powder
For the Rest4 cups marinara {favorite homemade or jarred}
1 red bell pepper
1 cup baby spinach
1 pint mushrooms sliced
Other veggies: zucchini, onion, etc.
1/4 cup almonds ground
1 lb lasagna noodles
Italian seasoning
Black pepper
InstructionsPrepare pasta according to package directions.
Combine filling ingredients in a food processor and blend. Adjust seasonings to taste.
Saute vegetables over medium high heat until lightly browned or cooked. Drain excess liquid. Season veggies with pepper & Italian seasoning.
Layer marinara, noodles, filling, and veggies in a 9 x 13 casserole dish. Alternate until all ingredients are used.
Top with ground almonds & Italian seasoning or basil.
Bake at 350 for 30 minutes covered; uncover & bake 15 minutes more. Optional: Broil under high heat for the last 5 minutes.
For more info or to contact Jen, visit her at:
Facebook & Twitter via Hire Jens Voice
Instagram @hirejensvoice
www.hirjensvoice.com
www.realwomenswork.com
www.ponderingjen.com
I’d love to know if you make this, or any of the other recipes from The Voice Kitchen, please feel free to email me at: [email protected]
Follow me on Instagram @thevoicekitchen
I’d like to thank the following voice talent who so graciously contributed their voices to the intro of the kitchen:
Jodi Krangle, Ann Lucente-Italian, Jen Keefe, Jim Edgar, Lorena Belcher, Rob Reider, Ann Lucente-English, Mark Holling, Anne Ganguzza, Jim Cooper, Rhonda Phillips, Bernie Sanders…not really, it’s Mark Holling.
Outro music specific to this episode: 'Lasagna' by The hungry Food Band
Intro/Outro Music: 'Jazzy Cooking Show' by FMT
Thank you for listening. Remember to like, follow and share!
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Welcome to ‘The Voice Kitchen’ podcast: Where Recipes and Voice Talent Blend! I’m your host, Cheryl Holling
From savory soups to sweet desserts, this podcast has something for everyone. Whether you're a seasoned chef or just starting out in the kitchen, ‘The Voice Kitchen’ is a place for voice actors and foodies to gather ‘round a virtual table and share their most special recipes! It will hopefully leave you feeling inspired to try some of these recipes for yourself and to experiment with some of your own creations. You don’t have to be a VO to tune in to The Voice Kitchen podcast. It’s Family friendly and fun for all, so grab a mug of your favorite Joe and a seat at The Voice Kitchen !
I hope you enjoyed last week’s recipe of ‘Amish Friendship Bread’ brought to you by the Texas Sip of Sweet Tea Ms. Lorena Belcher. If you missed that, or the pilot episode, then I invite you to give it a listen, and if you are interested in making any of the recipes shared in ‘The Voice Kitchen’, know that they live in each episode's show notes and will eventually be on their own website.
This week, you’re in for a sweet and tasty treat, as I not only have one Chef joining me, but her adorable little sous chef as well!
Our Grand Junction, CO based VO chef, Rhonda Phillips, began as a radio broadcaster and producer before transitioning into voicing thousands of radio and television commercials, e-Learning modules and corporate trainings. You may have welcomed her voice into your home, car, work or computer without even knowing it.
She’s also an acting coach and the creator of, "Straight Talk About Talking' which covers the basics of what it really takes to start a career in voiceover and the monthly webinar series, ‘Late Night Secrets’; a networking community of Actors Helping Actors. She also joined me on episode 18 of my other podcast ‘19Stories from fear to Hope’.
Her adorable sous chef is 13-year old Cady, who also happens to be Rhonda’s granddaughter, is joining the conversation from Charlotte, NC as she does on the regular with Rhonda so they can bond by baking through the use of a popular online connection tool.
Let’s open the Voice Kitchen by welcoming Rhonda Phillips and little Miss Cady into the mix…
Giant Decorated Chocolate Chip Cookies
2 C all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 1/4 C packed brown sugar
1 C (2 sticks) butter, softened
1 tsp vanilla extract
1 egg
2 C Nestle Toll house Milk Chocolate morsels (or however many our little hearts desire)
1 C chopped nuts (optional)
1 C raisins (optional)
1 container of prepared frosting and decorations (optional)
Combine flour, baking soda and salt in a small bowl. Beat brown sugar, butter and vanilla extract in a large mixing bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in 1 1/2 cups of morsels, nuts and raisins. Drop 1/2 C dough onto an ungreased baking sheet. Spread to a 4-inch circle. Repeat with the remaining dough. Refrigerate dough until it's time to bake. Bake in a preheated 375 oven for 10 - 12 minutes until golden brown. Remove and place on a cooling rack. Decorate! Makes 10 large cookies or 2 dozen normal sized cookies.
Suggested alteration to the above recipe:
1, 1 lb Trader Joe’s Belgium Chocolate Bar with Almonds, or 1, 1 lb Trader Joe’s Belgian Dark Chocolate Bar
Chopped and/or broken into large chunks,measuring ½” in diameter
½ teaspoon cinnamon
½ teaspoon to 1 teaspoon orange zest (especially delicious when cookies are made with semi-sweet or dark chocolate)
You may contact Rhonda at:
Business email Address: [email protected]
Website(s): www.rhondasvoice.com
I’d love to know if you make this, or any of the other recipes from The Voice Kitchen, please feel free to email me at: [email protected]
Follow me on Instagram @thevoicekitchen
I’d like to thank the following voice talent who so graciously contributed their voices to the intro of the kitchen:
Jodi Krangle, Ann Lucente-Italian, Jen Keefe, Jim Edgar, Lorena Belcher, Rob Reider, Ann Lucente-English, Mark Holling, Anne Ganguzza, Jim Cooper, Rhonda Phillips, Bernie Sanders…not really, it’s Mark Holling.
Outro specific to this episode: 'Ch Ch Ch Chocolate Chip Cookies' by Kimbo Children's Music
Intro/Outro Music: 'Jazzy Cooking Show' by FMT
Thank you for listening. Remember to like, follow and share!
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Welcome to ‘The Voice Kitchen’ podcast: Where Recipes and Voice Talent Blend! I’m your host, Cheryl Holling
From savory soups to sweet desserts, this podcast has something for everyone. Whether you're a seasoned chef or just starting out in the kitchen, ‘The Voice Kitchen’ is a place for voice actors and foodies to gather ‘round a virtual table and share their most special recipes! It will hopefully leave you feeling inspired to try some of these recipes for yourself and to experiment with some of your own creations. You don’t have to be a VO to tune in to The Voice Kitchen podcast. It’s Family friendly and fun for all, so grab a mug of your favorite Joe and a seat at The Voice Kitchen !
I hope you enjoyed last week’s recipe of ‘Aunt Viola’s Broccoli Pie’ brought to you by the lovely Ann Lucente. If you missed that, or the pilot episode, then I invite you to give it a listen, and if you are interested in making any of the recipes shared in ‘The Voice Kitchen’, know that they live in each episode's show notes and will eventually be on their own website.
I am so excited to be opening the kitchen today to my friend and fellow vo talent Lorena Belcher. She’s described as “A Sip of Sweet Tea… with a Splash of Country Charm 🌻 The only Texas voice you’ll need, that’s guaranteed to bless your heart❤️ She specializes in Automotive Commercials for both Television and Radio. Lorena's love of the country and sweet tea is what makes her a favorite when it comes to voiceover performances with a little drawl, and a lot of heart!
She’s also the creator and host of ‘A Texas Girl Talks’…which in a moment, we’ll find out just what she’s talking about.
Let’s meet this Sip of Sweet Tea by welcoming Lorena Belcher into ‘The Voice Kitchen’...
NOTE: Do not refrigerate the starter. It is normal for the batter to rise and ferment. If air gets into the bag, let it out.
Day 1: Do nothing.
Day 2: Mash the bag. Day
3: Mash the bag. Day
4: Mash the bag. Day
5: Mash the bag. Day
6: ADD to the bag: 1 cup flour, 1 cup sugar, 1 cup milk. Mash the bag.
Day 7: Mash the bag.
Day 8: Mash the bag.
Day 9: Mash the bag.
Day 10: Follow the directions below:
1. Pour the entire bag into a nonmetal bowl.
2. Add 1½ cup flour, 1½ cup sugar, 1½ cup milk.
3. Reserve 1 cup of starter in the bowl if you plan to bake today.
4. Divide the remaining batter into 1-gallon Ziploc bags with 1 cup per bag. Your starter may yield 4 to 7 cups depending on how active your starter has been. Give the bags to friends along with a copy of the recipe and several slices of the bread. Label your Ziploc bag with the date, making your Day 10 their Day 1. If you can’t give it to them on Day 1, be sure to tell them which day it is when you present it to them.
BAKING INSTRUCTIONS
1. Preheat oven to 325° F (165° C).
2. To the one cup of batter in the bowl add the following: 3 eggs
1 cup oil
½ cup milk
1 cup sugar
½ teaspoon vanilla
2 teaspoons cinnamon
1½ teaspoons baking powder
½ teaspoon salt
½ teaspoon baking soda
2 cups flour
1 or 2 small boxes instant pudding (any flavor) “now my understanding is that you can make this recipe without pudding but one would need to experiment to see if it marches the flavor profile they might be used to if they’ve had this bread before”
1 cup chopped nuts or raisins (optional)
2. Grease two large loaf pans.
3. In a bowl mix an additional ½ cup sugar and 1½ teaspoons cinnamon.
4. Dust the greased pans with the cinnamon-sugar mixture.
5. Pour the batter evenly into loaf or cake pans and sprinkle the remaining sugar-cinnamon mixture on top.
6. Bake for one hour or until the bread loosens evenly from the sides.
7. ENJOY!
To reach Lorena Belcher, you may do so via the following:
Business email: [email protected] Instagram: @lorena_belcher_voice_over Website: https://www.lorenabelchervoiceover.com/I’d love to know if you make this, or any of the other recipes from The Voice Kitchen, please feel free to email me at: [email protected]
Follow me on Instagram @thevoicekitchen
I’d like to thank the following voice talent who so graciously contributed their voices to the intro of the kitchen:
Jodi Krangle, Ann Lucente-Italian, Jen Keefe, Jim Edgar, Lorena Belcher, Rob Reider, Ann Lucente-English, Mark Holling, Anne Ganguzza, Jim Cooper, Rhonda Phillips, Bernie Sanders…not really, it’s Mark Holling.
Outro specific to this episode: 'Did you see the Angels' by the Spencers
Intro/Outro Music: 'Jazzy Cooking Show' by FMT
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Welcome to ‘The Voice Kitchen’ podcast: where recipes and voice talent blend! I’m your host, Cheryl Holling
I hope you enjoyed the soft-opening of The Voice Kitchen last week, where I shared my cranberry relish and my mother’s Waldorf Salad recipes. If you missed that episode then I invite you to give it a listen, and if you are interested in making any of the recipes shared on this show, know that they will be in the show notes and eventually on their very own website.
Moving forward, I’ll be chatting with a talented voice actor who’ll be sharing one of their favorite recipes, while delving into its origin and the meaning it holds for them and their families.
From savory soups to sweet desserts, this podcast has something for everyone. Whether you're a seasoned chef or just starting out in the kitchen, The Voice Kitchen will hopefully leave you feeling inspired to try some of these recipes for yourself and to experiment with some of your own creations.
Today’s menu mark’s The Voice Kitchen’s official opening, as my guest Chef is billed as an Authentic.Real.Girl Next Door, who,much to my chagrin, doesn’t live next door to me. Thankfully we’ve managed to connect and become friends nonetheless!
Originally hailing from the Bronx, and currently living in upstate, NY, this bubbly, animated woman has charisma galore, and an infectious, relatable, approachable personality. Her work in voiceover includes multiple genres such as Commercials, eLearning, Explainer videos, Corporate and Industrial Videos, Telephony and Animation. She’s also one of the lovely voices in my intro welcoming you in Italian!
I’m so excited to open The Voice Kitchen by welcoming Chef Ann Lucente into The Voice Kitchen…
Aunt Viola's Broccoli Pie
1 10oz each frozen-Broccoli, Cauliflower, Spinach
2 10.5 oz cans Cream of Mushroom Soup
3-4 Sleeves of Ritz Crackers
1 Stick of Butter
Shredded Cheddar Cheese or cheese of choice
Cook veggies and chop with a knife
Mix butter with crumbled up Ritz Crackers
Layer:
Veggies, Soup, Cheese, Cracker Mixture
Repeat until done with all ingredients: end with cracker mixture on top.
Bake 375 until bubbling; approx 45 min.
Thanks for listening to this episode of
The Voice Kitchen: where recipes and voice talent blend!
To reach Ann Lucente, you may do so via the following:
Voiceover website: www.annlucente.com Podcast website: "Time To Elevate" Podcast
Connect with Ann on LinkedIn To view the Tagliaferro Cookbook that is referrenced in this episode: https://www.mixbook.com/photo-books/interests/original-2-the-tagliaferro-cookbook-24449401?vk=2MPvwU2JnrQFFEiFcTF3I’d love to know if you make this, or any of the other recipes from The Voice Kitchen, please feel free to email me at [email protected]
Follow me on Instagram @thevoicekitchen
I’d like to thank the following voice talent who so graciously contributed their voices to the intro of the kitchen:
Jodi Krangle, Ann Lucente-Italian, Jen Keefe, Jim Edgar, Lorena Belcher, Rob Reider, Ann Lucente-English, Mark Holling, Anne Ganguzza, Jim Cooper, Rhonda Phillips, Bernie Sanders…not really, it’s Mark Holling.
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Welcome to ‘The Voice Kitchen’ podcast: where recipes and voice talent blend!
I’m your host, Cheryl Holling. Each week I’ll be chatting with a talented voice actor who’ll be sharing one of their favorite recipes, while delving into its origin and the meaning it holds for them and their families.
From savory soups to sweet desserts, this podcast has something for everyone. Whether you're a seasoned chef or just starting out in the kitchen, The Voice Kitchen will hopefully leave you feeling inspired to try some of these recipes for yourself and to experiment with some of your own creations.
I’m so excited to be launching this podcast, as several of the guests who will be joining me in future episodes, have been guests on my other podcast, 19 Stories: from fear to Hope, and yet this time we’ll get a peek into their gastronomic delights. They’ve also been very generous in contributing their voices to the intro and I’ll let you know who they are at the end of this episode.
Consider today’s episode a soft opening of sorts, as I’ll be sharing a couple of my favorite holiday recipes and then next week, I’ll have the vivacious Ann Lucente joining me to share one of her favorite family recipes. Until then, let’s begin shall we?
Waldorf Salad:
The version that I grew up eating, had the addition of a head chopped green cabbage instead of lettuce, where the “work” to this salad comes in. However, if you have a food processor it will definitely expedite the prep considerably. My mom also deviated from the recipe by using Macintosh apples instead of green and Flame seedless grapes as opposed to green grapes.
1 tablespoon lemon juice (to keep apples from browning after they’re cut)
1/2 teaspoon kosher salt or sea salt
Pinch freshly ground black pepper
2 McIntosh or your choice of apples, cored and chopped
1 cup seedless red grapes, halved, or 1/4 cup raisins
1 cup thinly sliced celery
1 cup chopped, slightly toasted walnuts, pepitas or roasted sunflower seeds
Lettuce cups if you desire to use for serving
Now, the traditional dressing of this salad calls for 6 tablespoons mayonnaise. However, if you have an aversion to mayonnaise you can always use plain, Greek yogurt. If you want to be dairy free altogether, mix some olive oil & apple cider vinegar together and dress to taste. This is the perfect side dish to compliment your holiday meal as cabbage Cabbage has 1 gram of fiber for every 10 calories. That helps fill you up, so you eat less. Cabbage also has nutrients that keep the lining of your stomach and intestines strong and if you dress it with apple cider vinegar you get an extra dose of gut healthy bacteria as well.
Cranberry Relish:
The following recipe is doubled so feel free to cut in half if you desire a smaller quantity:
Empty 2 Bags of Cranberries (preferably organic if available) into a stockpot
Add 1 Cup of Water and,
1 Cup of Orange juice with pulp
1 teaspoon of both orange and lemon zest (the lemon is for added color
1 Cup Sugar and Half a cup of Real Maple syrup (not the kind made with corn syrup
Bring to a boil and then lower the heat to allow the mixture to simmer. Stir occasionally and watch/listen for the cranberries to pop, which is in roughly 15 to 20 minutes. Turn off heat and allow the mixture to cool for 30 minutes prior to refrigerating if you are making it the night before your meal.
Here are some ways that I like to enjoy leftover cranberry relish:
Add a tablespoon to Greek yogurt for breakfast or to vanilla ice cream for a really refreshing and delicious dessert
Add a tablespoon (or more) to a slice of warmed apple pie
I’d love to know if you made either one of these recipes and hear how it went for you.
Feel free to email me at [email protected]
Follow me on Instagram @thevoicekitchen
I’d like to thank the following voice talent who so graciously contributed their voices to the opening of the kitchen:
Voices heard in the intro:
Jodi Krangle, Ann Lucente-Italian, Jen Keefe, Jim Edgar, Lorena Belcher, Rob Reider, Ann Lucente-English, Mark Holling, Anne Ganguzza, Jim Cooper, Rhonda Phillips, Bernie Sanders…not really, it’s Mark Holling.
