• The Voice Kitchen: where recipes & voice talent blend!

  • By: Cheryl Holling
  • Podcast

The Voice Kitchen: where recipes & voice talent blend!

By: Cheryl Holling
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  • Summary

  • In each episode, Cheryl invites a talented voice actor into the Kitchen to share their favorite recipe, while also delving into the origins, significance and the meaning it holds for them. 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, this podcast will hopefully leave you feeling inspired and hungry for more!
    2023
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Art Cooking Entertainment & Performing Arts
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Episodes
  • Christy Harst . Venezuelan Hallacas

    Christy Harst . Venezuelan Hallacas
    Dec 13 2024
    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 ...
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    51 mins
  • Tiffany Vanlandingham . Apple Almond Upside-down Pie

    Tiffany Vanlandingham . Apple Almond Upside-down Pie
    Nov 26 2024

    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: tiffany@tiffanyvanlandingham.com

    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: thevoicekitchen@gmail.com

    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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    45 mins
  • Julie Ayotte . Gateau Chomeur

    Julie Ayotte . Gateau Chomeur
    Oct 23 2024
    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: julie@julieayotte.com 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: thevoicekitchen@gmail.com 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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    34 mins

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