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
  • Richard Durrington . Tequila Lime Fajitas

    Richard Durrington . Tequila Lime Fajitas
    May 10 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. 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: Durringtonr@gmail.com 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: 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: 'Mexican Girl' by Olnes Intro/Outro Music: 'Jazzy Cooking Show' by FMT Thank you ...
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    45 mins
  • Nadia Marshall . Saag Paneer

    Nadia Marshall . Saag Paneer
    Apr 5 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. 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: nadia@voicesbynadia.com 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: 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: '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!
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    41 mins
  • Stephanie Johnson . Crabby Mac n' Cheese

    Stephanie Johnson . Crabby Mac n' Cheese
    Feb 28 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. 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: stephanie@stephaniejohnson.pro 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: 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: '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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    42 mins
  • Holly Adams . Tamale Pie

    Holly Adams . Tamale Pie
    Feb 7 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!  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: 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: '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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    36 mins
  • Ian Russell . Raised Pork Pie

    Ian Russell . Raised Pork Pie
    Jan 19 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!  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: 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: '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.  
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    42 mins