The Voice Kitchen: where recipes & voice talent blend!

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!

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!

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. 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!

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!

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!

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=2MPvwU2JnrQFFEiFcTF3 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.