carol doty


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Caol Doty's
Beef/Ricotta Meat Loaf

1 pound ground beef or 1/2 beef and 1/2 veal
1 cup bread crumbs
3 eggs
1 tablespoon olive oil
1 1/2 teaspoons parsley
1/2 cup grated Romano cheese
1/2 cup water
1 small onion, chopped
3/4 pounds Ricotta cheese
dash of salt and pepper

1. Mix meat, bread crumbs, grated cheese, 2 eggs, onion, salt and pepper.
2. In a separate bowl, mix Ricotta cheese, 1 egg, 1/2 teaspoon parsley and a pinch of salt; sprinkle lightly with 2 tablespoons additional bread crumbs.
3. Place 1/2 of meat mixture in baking pan; spread Ricotta mixture on top of meat mixture, then top with the rest of the meat.
4. Close edges firmly so Ricotta doesn’t ooze out.
5. Brush top with oil.
6. Bake 25 minutes in a 350° oven until meat is golden brown, but not dry, and Ricotta is firm.
7. Slice and serve real hot.

While preparing have a glass of Pinot Noir, and drink a French White Burgundywith this dish.

Raw Cape Scallops with Lemon, Onion and Capers

1 1/2 pounds cape scallops
juice of 1 lemon
1 lemon, seeded and cut into (1/4 inch) dice
1/3 cup first-press olive oil
1/4 cup of red onion cut in very small dice
2 tablespoons of capers
3 tablespoons coarsely chopped Italian parsley
1 head of romaine lettucesalt and freshly ground pepper
Serves 6 to 8 people

1. Pick through the scallops, removing the straps and any particles of shell. Chill thoroughly.
2. Mix the lemon juice, lemon dice, olive oil, onion, capers and parsley. Chill also.
3. Wash the yellow inner leaves of the romaine and slice fine (chiffonade). Keep chilled.
4. About 10 minutes before serving, mix the scallops and the lemon mixture. Season to taste with salt and pepper. Keep chilled.
5. Make a little nest with the chiffonade of romaine in each scallop shell or on each plate. Toss the scallops to distribute the ingredients evenly and divide equally among the nests. Spoon any extra juice over the scallops and the lettuce. Serve at once.

While preparing have a glass of Sauvignon Blanc and drink a Muscadet or a crisp Chablis with this dish

The Best Blue Cheese Dressing

The method:
1. In a medium bowl, stir together the mayonnaise, sour cream, milk, blue cheese, shallot, garlic, lemon juice, salt and pepper.
2. Cover and refrigerate for at least 3 hours to let the flavors develop.
3. Before using, taste and adjust the seasonings, if necessary. The dressing will thicken as it sits and may need to be thinned with more milk.

This dressing recipe makes more than you need for four portions of salad, but it keeps for two weeks in the refrigerator.

The ingredients:
1c mayonnaise
1 tbs finely grated shallot
c sour cream
1 clove finely grated garlic
c whole milk; more as needed
1tbs fresh lemon juice
6 oz crumbled blue cheese, such as Point Reyes; more to taste tsp kosher salt
fresh ground black pepper to taste

Suzanne Stack's
Potato Leek Soup

3 cups Leeks – sliced
1/2 cup Shallots – sliced
1/3 cup Onion – sliced
1/2 lb. Baking Potato
1 tbsp. Garlic – sliced
Sachet-
8 thyme sprigs,
2 parsley sprigs,
2 bay leaves,
1/2 tsp. peppercorns
6 cups Chicken Stock or
Vegetable Stock
S/P
3/4 cup Heavy Cream
2 tbsp. butter
Chives

1. Melt Butter in stock pot. Add leeks, shallots and onions. Season generously with salt and pepper. Sweat the vegetables for about 6 minutes. Do not brown.
2. Add the garlic – then sachet and potatoes. Sauté for 4 minutes or so.
3. Add the stock and season. Simmer for 30 minutes.
4. Puree Soup in blender. Place back in pot. Add the cream.
5. Pour soup into bowls and sprinkle with chopped chives, fresh black pepper and a drizzle of extra virgin olive oil.

Yogurt Pound Cake

2 1/4 cups unbleached Flour
2 cups Sugar
1/2 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1/2 teaspoon Salt
1 teaspoon Pure Vanilla Extract
1 cup Unsalted Butter - softened
8 ounces of Vanilla Yogurt
3 large Eggs

Preheat oven to 350˚
Butter and Flour Bundt Pan – Set Aside
1. Sift together all dry ingredients
2. Place butter, yogurt, vanilla, and eggs in a mixing bowl.
3. Add the Flour mixture and Beat together at medium speed for 3 minutes.
4. Pour batter in prepared pan and bake for 60-70 minutes.
Use this cake with fresh local strawberries or blueberries for a delicious Shortcake.

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