
I have always loved blue cheese dressing. From the first time I tasted it at The Copper Kitchen located just across the street from Frederick and Nelson’s in downtown Seattle. That’s also where I learned there was nothing in the world tastier than a French dip sandwich, if it came with a green salad smothered in blue cheese dressing as it did at this marvelous restaurant when I was a child.
My mom would take me shopping at Frederick’s every year to pick out my new pair of shoes for the coming school year. (I suppose she bought me clothes too, but I only remember the shoes’ part.) And as a bonus, we would have lunch at The Copper Kitchen. Or sometimes, at the café that was right in the department store.
Now this was truly a treat because as a family we only went out for dinner once a year (Ivar’s for their Fried Northwest Platter) (still my favorite) or when we drove to Colorado and Nebraska every couple of years to visit both mom and dad’s families. So, you can imagine having lunch in a restaurant was something very special. And it was just mom and me. No pesky younger brothers tagging along to spoil the fun.
I still cherish this memory. And I think this restaurant was the beginning of my love affair with really good food. Because it sure didn’t happen in my mom’s kitchen. Bless her heart, she did make sure we didn’t starve. But there was never passion expressed in whatever it was she set before us. It was getting the food on the table as quickly and as easily as possible. And this included canned Chun King chow mein over those horrid, dried noodles, canned chili, canned spaghetti, etc. etc. And of course, fresh from the garden veggies boiled until they resembled mush.
But obviously, I never went hungry. But now, when I think about those meals, I truly believe starvation might have been a better option! Anyway, all this blather just to tell you how much I still love blue cheese dressing.
And I know, I already have this recipe on my blog. But darn, it’s still the best and easiest recipe for blue cheese dressing.
So, that’s it for today. Except to once again encourage you to make your own salad dressing. It’s easy. It’s quick. And it’s much less expensive than buying dressing in a bottle. Of course, there aren’t all the preservatives that come with a purchased dressing. But I promise you won’t miss them.
Peace and love to all.
¾ c. crumbled blue cheese, or more to taste (I use 1 cup of crumbled Gorgonzola that I get at Costco) (But roquefort and stilton are wonderful too.)
½ c. buttermilk
¼ c. sour cream
3 T. mayonnaise
2 tsp. white wine vinegar
¼ tsp. granulated sugar
1sm. garlic clove
¼ tsp. kosher salt
freshly ground black pepper
Combine all the ingredients in a food processor. That’s it!