Summer is for sun, sand, and food. You can probably find out what your favorite celebrities are munching on by visiting their Instagram page. But what about those icons who have better things to do? We recently spotted an oldie but goodie article featuring a recipe from Fleetwood Mac songstress Stevie Nicks on Dangerous Minds (past the break). For fun, we took a culinary tour of what some of our favorite women in rock love to eat.
2 large cans Rosarita spicy refried beans
2 packages taco seasoning
1 cup mayonnaise
2 cups sour cream
6 medium tomatoes, chopped
iceberg lettuce, shredded
3 cups grated cheddar cheese
2 small cans sliced black olives
glass baking pan 9” x 13” x 2”
Bottom layer in pan: refried beans
Next layer: mix taco seasoning, mayonnaise, + sour cream together and spread half of it on top of beans
Then: layer of shredded lettuce
Next: layer of grated cheese
Then: layer of chopped tomatoes
Next: another layer of taco seasoning, mayonnaise, sour cream mixture
Last: layer of sliced olives
Serve with tortilla chips
Blondie’s Debbie Harry loves a dish that sounds like it came from the ’70s Dinner Party Twitter account. From Bon Appétit:
Any other memorable recipes from your childhood?
My mom gave me her recipe for a Dutch dish called cabbage pudding. It doesn’t sound very appetizing, but it was really quite wonderful, chopped meat wrapped in layers of cabbage and baked slowly. She’d make it in a round casserole dish, then dump it upside down on a plate, and serve it with a white sauce. Probably the reason I liked it so much was that it looked like a cake. As a kid I thought, “Ooooh, it’s dinner, but it’s cake!”
Stop asking Joan Jett about her protein intake, k? From The Guardian:
I like my vegetables plain. I don’t stuff veg with veg, I’d rather eat boiled potatoes with a little salt. I’m a side dish person. When I go out, I order three side dishes. On the tour bus, I like Indian food: chana masala, naan, boiled rice. The Indians get vegetarianism like no other nation. They love their beans. That’s my main source of protein, but it’s crazy that people always ask me about my protein intake. I’m like, chill out; we need a quarter of the protein that we actually eat. It’s OK to use your status to influence people about this kind of thing. At the end of the day, billions of animals are still going to die – I just hope that I can help reduce the number.
Poly Styrene, frontwoman for the X-Ray Spex, told meat dishes: “OH BONDAGE UP YOURS!” From the Independent: “You wouldn’t know it but I’m very good at . . . cooking vegetarian food, simple tofu stir-fries and homemade soups.”
Patti Smith wrote the book on barely scraping by as an artist in New York City.
The Pretenders frontwoman Chrissie Hynde owns a vegan Italian-Mediterranean fusion restaurant called The VegiTerranean in Akron, Ohio where her favorite dish is linguine with portobello mushroom ragu. From The Guardian:
Red wine and meaty portobello mushrooms give this sauce the flavour of a slow-cooked ragu. I add rosemary, but oregano or thyme would also work.
2 medium portobello mushrooms (about 200g)
3 tbsp extra virgin olive oil
1 medium sweet onion, minced
1 tsp garlic, minced
½ tsp fresh rosemary leaves, minced
salt and freshly ground black pepper
125ml dry red wine, such as Chianti
520g tinned whole tomatoes, drained and chopped
200g wholewheat linguine (no egg)
vegan soy Parmesan, grated
Bring a large pan of water to the boil for cooking the pasta.
Remove and discard the mushroom stems (can be saved to make a mushroom stock), and slice into 5mm thick strips. Heat the oil in a large skillet. Add the onion and garlic and sauté over a medium heat until translucent, about 5 minutes. Add the mushrooms and cook, stirring occasionally, until they are quite tender and have begun to give off some liquid. Stir in the rosemary, and salt and pepper to taste, and cook for 30 seconds more.
Add the wine and simmer until it reduces by half, about 3 minutes. Add the tomatoes and simmer until the sauce thickens, about 5-8 minutes. Adjust the seasonings.
When the water comes to the boil, add salt to taste. Add the linguine. Cook until al dente and then drain. Toss the linguine with the mushroom sauce and divide among 4 individual bowls. Serve immediately with grated soy Parmesan.
Tina Turner says Thai and Italian is the fountain of youth. From The Mirror:
“I don’t abuse myself with sweets, sugars, cakes and fat. I eat healthily. The pleasure of life is dinner.”
Luckily for Tina, her natural preference is for good healthy food.
“I eat a breakfast of banana, kiwi and melon, and brown German bread. I only have two meals a day because I sleep for a very long time.”
And rather than the fatty fried-food of her childhood in the southern United States, these days Tina enjoys lighter options. She prefers to eat a combination of Thai and Italian food most of the time – although she limits high-carb pasta to “twice a week only” and soon cuts back a bit if she feel the pounds creeping on.
“Love Is a Battlefield” singer Pat Benatar published a cookbook, and what have you done with your life lately? From Woman’s Day: “We do a lot of Italian food. We’re carnivores, so it’s a ton of grilling, braising, stews, things like that. And, of course, Sunday gravy and pasta.”