Okay. This is for Julia, who loves to cook. This is also for John, who loves bleu cheese dressing, and for Joseph who so graciously asks me for recipes. Thank you my dears. A long time ago, there was a restaurant in Minneapolis which served and sold the best bleu cheese dressing. Today I bought some MAYTAG bleu cheese ($12) and whipped up a pint of dressing. Combine a carton of sour cream, a small jar of mayonnaise and the bleu cheese crumbled. Add a teaspoon of horseradish. That's it. Let it sit for 24 hours to combine flavors. Serve with a crisp salad which contains big chunks of all kinds of fresh veggies and maybe even black olives and walnuts, dried raisins or dried cranberries. You can cut up some grilled chicken or steak as well. Good steak crusted with bleu cheese is to die for. Excuse me, Julia for I know you are (or were) a vegan. Sometimes I add crisp bacon crumbles to the salad. Sometimes I add greek olives. Once in awhile I make a salad and add baby spinach but usually I like to cut up fresh endive or hearts of romaine. Darker lettuces are healthier. I like organic best. A great addition is clementine chunks (mandarin oranges). Sometimes I cook up some black quinoa and sprinkle that in. I suppose the list is endless.
Here's something to eat with the salad.
Today I saw a television chef put four eggs in a skillet, cook them a bit and add a bunch of cooked spaghetti. He tossed that until the egg was coating the spaghetti and was cooked, then sprinkled it liberally with grated parmesan. Yum. Protein and carbs with cheese! A little oregano might have been fitting. A nice baguette and a glass of wine and dinner would have been complete.
Enjoy
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