A Tale of Two Tastes: Sweet and Savory Delights
Katharine Hepburn, the four-time Oscar winner known for her fierce independence and enduring talent, was as opinionated about her food as she was about her career. Her culinary tastes weren't confined to a single dish, but rather spanned a spectrum of flavors, revealing a palate that appreciated both simple, healthy meals and rich, chocolatey indulgences. While her fudgy brownie recipe is perhaps her most famous contribution to the kitchen, it only tells part of the story of her unique approach to eating.
The Legendary Brownie Recipe
Katharine Hepburn’s brownies have achieved a legendary status that rivals some of her films. The recipe was famously shared with the public via a letter to The New York Times after her death in 2003, by the daughter of a neighbor. What sets this recipe apart is its shockingly small amount of flour, which results in a rich, dense, and fudgy texture rather than a cake-like one. She was insistent on this, reportedly telling her neighbor that their brownies had "too much flour! And don't overbake them!". Her preference for high-quality, simple ingredients also came through, with her insisting on unsalted butter. The enduring popularity of this easy-to-make, one-bowl recipe is a testament to its deliciousness.
Hepburn's Chocolate Obsession
Beyond her brownies, Hepburn's love affair with chocolate was well-documented. She was a self-proclaimed chocoholic who enjoyed chocolate in many forms.
- College 'Muggle': During her college days, Hepburn and her friends would enjoy thick, melted chocolate with condensed milk, a concoction they called "muggle".
- Chocolate Turtles: As an adult, she had a particular fondness for the dark chocolate turtles from Edelweiss, a famed confectioner in Beverly Hills.
- Post-Dinner Treat: Her partner, Robert Wolders, recalled that she would often have baking chocolate after dinner, a simple and direct indulgence.
Her casual, but dedicated, consumption of chocolate shows her belief in denying oneself nothing that brings joy, a principle she spoke of frequently.
The Mysterious "Rice to the Occasion"
Lost to history until recent years, another of Hepburn’s signature dishes was a savory one referred to as "rice to the occasion". Mentioned in a 1930s newspaper, this dish was a unique variation of a fried rice and shrimp ball. While the exact recipe is no longer known, it speaks to a more complex and savory side of her palate. It’s a stark contrast to her famous brownies, showing that her favorite foods weren't limited to sweets. The fact that a dish from the 1930s was distinct enough to be singled out highlights her unconventional approach to food preparation, which wasn't always strictly for health but also for pleasure.
The Hepburn Approach to Nutrition Diet
While the search for what was Katharine Hepburn's favorite food leads to delicious specifics, it's important to understand her overall nutrition philosophy. She wasn't a dieter and rejected the idea of making food complicated. Instead, she had a pragmatic and balanced view, prioritizing simple, whole foods alongside her indulgences.
Comparing Hepburn's Meals: Simple vs. Indulgent
| Meal Type | Simple/Healthy Options | Indulgent Treats |
|---|---|---|
| Breakfast | Brown bread with jam | Thick, rich hot chocolate ('muggle') |
| Lunch | Dry toast, lean roast beef, milk | - |
| Dinner | Five different vegetables, soup with chicken and vegetables | - |
| Dessert/Snack | - | Fudgy brownies, dark chocolate turtles, baking chocolate |
This comparison illustrates her balanced approach. She ate a lot of vegetables and protein, but also allowed herself to enjoy rich, chocolatey sweets without guilt. This combination of discipline and indulgence offers a refreshing, non-restrictive take on nutrition.
Conclusion: A Culinary Legacy of Individuality
Katharine Hepburn's favorite food was not a single item, but rather a combination of simple, hearty meals and decadent chocolate treats. Her culinary legacy is a reflection of her larger-than-life persona: confident, uncompromising, and true to herself. She ate what she pleased, but her choices often leaned towards balanced, home-cooked food supplemented by thoughtful indulgences. Her famous brownie recipe and the legend of her 'rice to the occasion' remind us that a healthy and happy relationship with food can be as much about discipline as it is about joy and a little chocolate. It’s a simple nutrition diet approach that stands the test of time, just like her career.
An Enduring Recipe for the Ages
For those inspired to try a taste of Hepburn's legacy, here is the classic brownie recipe, as it became known to the world through a letter published in The New York Times after her death. The minimal amount of flour is her key trick for achieving the ideal fudgy texture.
Ingredients:
- 1/2 cup cocoa powder or 2 squares unsweetened baker's chocolate
- 1/2 cup (1 stick) unsalted butter
- 1 cup sugar
- 2 eggs
- 1/4 cup flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup chopped walnuts or pecans (optional)
Instructions:
- Preheat your oven to 325°F and butter an 8x8-inch pan.
- In a saucepan, melt the butter and cocoa/chocolate together over low heat until blended. Remove from heat.
- Stir in the sugar, then whisk in the eggs and vanilla.
- Mix in the flour, salt, and nuts if using. Mix well.
- Pour into the prepared pan and bake for 40 minutes, or until a toothpick comes out with moist crumbs. Don't overbake!
- Let cool completely before cutting into squares.
This straightforward recipe is a perfect representation of Hepburn's no-nonsense, yet indulgent, approach to life. You can find more on the history of this recipe and her life in Karen Karbo's book, How To Hepburn.
