Talk Food Festival: Robin Quivers

Posted on Oct 17, 2013 10:45am

Robin Quivers, co-host of "The Howard Stern Show" and author of "The Vegucation of Robin: How Real Food Saved My Life," stopped by THE TALK to share some of the delicious recipes that helped her get healthy.

Scarborough Fair Squash Soup 

Prep Time: 15 Minutes

Cook Time: 45 Minutes

Serves 4

3 tablespoons olive oil

1 cup sliced, well-washed leeks

1 clove garlic, smashed

Bouquet garni - 1 sprig fresh rosemary, 3 large fresh sage leaves, 2 sprigs fresh thyme, 3 sprigs fresh parsley

1 bay leaf

1½-pound butternut squash, peeled, seeded, and cut into 1-inch cubes

1½ teaspoons salt

¼ teaspoon black pepper

6 cups water or low-sodium vegetable stock

In a large pot, heat the oil over medium heat. Add the leaks, garlic, bouquet garni, and bay leaf and sauté until the vegetables are tender but are not starting to brown, 5 to 7 minutes. Add the squash, salt, and black pepper. Cook, stirring constantly, for 2 minutes. Add the water or stock, bring to a boil, then reduce to a simmer. Cook until the squash becomes very tender, 20 to 25 minutes. Remove the herb stems and bay leaf, puree the mixture in a blender – in batches if necessary – and serve.

*Chef's Tip: Getting inside that squash

When trying to open thick-skinned winter squashed, like acorn, kabocha, spaghetti, and butternut, the first trick is to not go for the machete chop. Push the tip of your knife an inch or two into the squash and work your way around the centerline. Once you've made the first pass, use the middle of your knife to cut through the softer flesh inside. For butternut squash in particular, cut at the base of the "neck," where it meets the round bottom. All the seeds are in the base, which you can halve and then clean out with a big spoon.

When I was starting out in the kitchen, I'd look for the smaller squashes until I got comfortable working them. It might be a procedure to get inside these guys, but it's worth the effort!

Spicy Roasted Cauliflower with Pimenton

Prep Time: 10 Minutes

Cook Time: 30 Minutes

Serves 4

Pimenton, or Spanish paprika, is a real party pleaser. It has a bright, spicy, smoky flavor and a vibrant red color that makes just about anything that much more delicious.

½ head cauliflower, cut into florets

1½ tablespoons olive oil

½ teaspoons salt

¼ teaspoon black pepper

¼ teaspoon coriander seeds

1 bay leaf

¼ teaspoon pimento or Spanish paprika

¼ teaspoon chili powder

Preheat oven to 400ºF.

In a large mixing bowl, toss the cauliflower, oil, salt, black pepper, coriander seeds, and bay leaf to coat.

Spread the cauliflower evenly on a baking sheet and roast in the oven, tossing every 10 minutes, for 30 minutes, or until it becomes tender and brown. Remove from the oven and let cool slightly. Discard the bay leaf.

Add the cauliflower back to the original mixing bowl and toss with the pimento and chili powder until well coated.

Roasted Brussels Sprouts with Fresh Rosemary

Prep Time: 5 Minutes

Cook Time: 25 Minutes

Serves 4

1 pound Brussels sprouts, stems trimmed and cut in half

2 tablespoons olive oil

½ teaspoon salt

¼ teaspoon black pepper

3 sprigs fresh rosemary

1 bay leaf

Preheat oven to 400ºF.

In a medium-size mixing bowl, toss all the ingredients together, then arrange them evenly on a baking sheet. Roast 25 minutes, giving the tray a good shake halfway through, or until the Brussels sprouts are fork-tender and golden brown. Discard the bay leaf and rosemary stems.

Chocolate Coconut Mousse

Prep Time: 5 Minutes

Cook Time: 10 Minutes

Serves 10

Airy and light yet rich on the tongue, this mousse always flies under the radar of those who think they know a vegan dessert when they see one. Heap in in bowls or layer it in a glass with bananas and strawberries for a parfait – either way, you'll be hard-pressed to put the spoon down.

¼ cup plus 2 tablespoons almond milk

8 ounces good dark chocolate, chopped

8 ounces silken tofu

1 (15-ounce) can coconut milk

In a small pot, warm the almond milk over medium heat until it just begins to steam. Remove from the heat and add the chocolate, stirring to melt. Return to the heat if necessary to help it along. Cool slightly.

Add the milk mixture, tofu, and coconut milk to a blender and process until smooth. Transfer to a bowl or serving glasses and chill for 3 to 4 hours, until set.

Connect with the Talk