Ann Lucente . Broccoli Pie

11/29/23 • 31 min

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

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.

Welcome to ‘The Voice Kitchen’ podcast: where recipes and voice talent blend! I’m your host, Cheryl Holling

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.

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:

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:

Previous Episode

Pilot: Waldorf Salad & Cranberry Relish

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.

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:

Next Episode

Lorena Belcher . Amish Friendship Bread

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 11⁄2 cup flour, 11⁄2 cup sugar, 11⁄2 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

1⁄2 cup milk

1 cup sugar

1⁄2 teaspoon vanilla

2 teaspoons cinnamon

11⁄2 teaspoons baking powder

1⁄2 teaspoon salt

1⁄2 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 1⁄2 cup sugar and 11⁄2 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: