Discover the secret to Katharine Hepburn’s famous brownies or cook up one of Tim McGraw’s favorite southern comfort dishes.
Katharine Hepburn’s Brownies
Although the origin of Katharine Hepburn’s infamous brownies is debatable, Hepburn’s neighbor, Heather Henderson, penned this letter containing Hepburn’s signature brownie recipe to The New York Times shortly after her death. Apparently, the secret ingredient is not to overdo it on the flour.
- ½ cup cocoa or 2 squares (2 oz.) unsweetened baker’s chocolate
- 1 stick (1/2 cup) unsalted butter
- 1 cup sugar
- 2 eggs
- 1/4 cup flour
- 1 teaspoon vanilla
- Pinch of salt
- 1 cup roughly chopped walnuts or pecans
Preheat oven to 325 degrees. Melt butter in saucepan with cocoa and stir until smooth. Remove from heat and allow to cool for a few minutes. Mix in eggs, one at a time. Add sugar, flour, nuts, vanilla and salt. Pour into a greased 8×8 square pan. Bake 40 minutes. ”Don’t overbake!” They should be gooey. Let cool (an essential step) and cut into bars.
Meryl Streep’s Wheatberry Salad
Streep shared her favorite summer salad recipe for Women For Women International’s cookbook, Share: The Cookbook That Celebrates Our Common Humanity, which features inspiring recipes from women living in war-torn countries coupled with contributions from celebs and top chefs.
In the forward of the book, Streep writes:
“’I have approximated this recipe from a salad I enjoyed at the Grocer On Elgin in London. This was my lunch of choice every single day we shot the film Mamma Mia!, in the rainiest summer London had seen for a while. It evoked Greece, and smiles, and has a bright, light taste. Enjoy!’ ”
- 3/4 cup wheatberries
- 4-6 pepperoncini, or pickled green peppers
- 4-5 spring onions, green parts only, sliced
- 2 tbsp extra-virgin olive oil
- 1/8 cup mint leaves, chopped
- 1/2 cup pomegranate seeds
- 1/2 cup feta cheese, cubed
Serves 4-6 as a side dish.
Cook the wheatberries according to the packet instructions. Set aside to cool completely, then tip into a bowl. Add the pepperoncini or pickled green peppers, spring onions and olive oil and toss to combine. Stir in the mint and pomegranate seeds and toss in the cheese. Season to taste. This salad is great served at room temperature or chilled.
Tim McGraw’s Chicken and Dumplings
Tim McGraw whipped up this recipe of his grandmother’s chicken and dumplings for Faith Hill while they were dating.
- 1 small chicken
- Pinch of salt
- 1 cup chicken broth
- 2 cups all-purpose flour
- 3 tablespoons butter shortening
- 1/2 cup buttermilk
Boil chicken in a pot, adding salt to taste. When tender, pull chicken from the bone and return to the pot, adding broth. In a bowl, combine shortening and flour, mix together with a pastry cutter, then add buttermilk to form a doughy consistency (similar to how you would make biscuits). Sprinkle flour on cutting board. Pinch off part of the dough and roll into a thin sheet and cut into squares. Drop one square at a time into broth. Continue this until all of the dough is used. Add salt and pepper to taste and simmer until tender. Allow the dumplings to thicken the broth for 2 hours until it is a creamy consistency.
Paul and Linda McCartney’s Split Pea Soup
Besides being a music legend, Paul McCartney is known for his vegetarian eating. In her book Food: Vegetarian Home Cooking, Paul’s daughter, Mary McCartney, shares some of her family’s most favorite and memorable recipes.
- 1/2 lb split peas
- 1/4 lb orange lentils
- 1 1/2 large onions, quartered
- 4 stalks celery, including leaves, rinsed & chopped
- 2 tomatoes, peeled
- 2 leeks, white part only, cut into 1-inch chunks
- 5 cups water (about)
- 1/4 lb butter or 1/4 lb soy margarine
- crushed black peppercorns
- sea salt
Place split peas, lentils, onions, celery, tomatoes and leeks in large pot and cover with water. Bring to boil, lower heat and simmer about 1-1/2 hours, until split peas and lentils are soft. Add butter and stir until melted. Add peppercorns and sea salt to taste.
Sources: oprah.com, food.com