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Steve's Cooking

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Steven Dolby was born in Rotherham, England 1974. Even from a young age Steven enjoyed artistic pursuits like creating original artwork and music. However he lacked even a basic knowledge of food and cooking techniques until he was 21 years old. At this stage his passion for all things culinary was ignited as he began to train with chefs in restaurants first in England, then around Europe. Steven has since moved to the united states and began to explore the cuisine of the Americas. His mentor won his first Michelin star in 2012 he currently lives in Atlanta, GA with his wife. Steve Dolby has been cooking professionally in restaurants for 17 years.

Monday, February 6, 2017

Pork chop with Saffron White Bean Stew by Steven Dolby















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Pork Stock
500g Pork tails
1 Tbsp tomato purée
6 Garlic cloves (skins on)
250g Carrots
140g Celery
1 Tsp black peppercorns
160g 1/2 Large onion
1 Bouquet garni ( 5g fresh parsley, 5g oregano & 5g thyme
6 Cups water
Salt (season to taste)
Bring to a boil then simmer very gently for 4 hours

White bean stew
Serves 4 people
Roasted tomatoes
245g Tomatoes on the vine
Salt (pinch)
1 Tbsp olive oil
Few sprigs of thyme
3 Garlic cloves (skins on)

1/2 Tsp saffron (soaked in 1/4 cup hot water)
70g Carrots (small dice)
50g Celery (small dice)
70g Onion (small  dice)
1 Tbsp olive oil
Tomato vine
Roasted tomatoes
Roasted garlic
1 Cup pork stock
240g Navy beans
Salt & pepper (season to taste)

Other ingredients
Four 12oz Pork loin rib chops
Garnish with sliced green onions

Watch video for method

© STEVEN DOLBY













Thursday, January 19, 2017

Pan-Fried Arctic Char with Tarragon Cream Sauce, Crispy Kale & Mushrooms by Steven Dolby
















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Serves 2 people
Tarragon Cream Sauce
1/2 Medium shallot (finely diced)
65g Leek (sliced)
1 Garlic clove (finely diced)
1 Tbsp olive oil
Salt (pinch)
2 Tsp cornstarch
1/2 Cup dry White Wine
7g Fresh tarragon (chopped)
1 1/2 Cups chicken stock (unsalted)
3 Tbsp heavy cream
14g Unsalted butter (finish)
1 Tsp lemon zest (finish)
1 Tsp fresh tarragon (finish)
Salt (season to taste)
White pepper (season to taste)

Kale chips
50g Kale
Salt (small pinch)
2 Tbsp olive oil

Other ingredients
100g Mushrooms (sliced for garnish)
80g Asparagus (thin slices for garnish)
2 6oz Arctic char fillets (1 inch thick, about 3 minutes per side)
Olive oil
Salt
Watch video for method

© STEVEN DOLBY









Tuesday, October 18, 2016

Fresh Pappardelle with Crab & Mussels by Steven Dolby















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Serves 2 people
Pasta
2 Eggs
1 Egg yolk
200g "00" Flour
Salt (good pinch)
Flour for dusting
Rest at room temperature for at least 30 minutes 
Sauce
2 Shallots (finely diced)
1 Garlic clove (finely diced)
1/2 Fresno chili (finely diced)
1 Tbsp olive oil
3 Anchovies
Mussel broth
1/2 Cup chicken stock
2 Tsp lemon juice
Other ingredients
1 pound mussels (cleaned and debearded)
200g Claw crab meat
Garnish
Fresh parsley (to taste)
Fresh mint (to taste)
Fresno chili (to taste)
Salt & pepper (to taste)
Olive oil (enough to coat the pasta)

Watch video for method

© STEVEN DOLBY








Soft Boiled Eggs with Butternut Squash & Fenugreek Sauce by Steven Dolby
















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Serves 2 people
Butternut Squash Puree
450g Butternut squash (peeled, seeded, and chopped)
2 Tsp Fenugreek seeds (pestle & mortar)
Salt
2 Tbsp olive oil
1/2 Cup chicken stock
Sauce
1 Shallot (diced)
1 Garlic clove (diced)
1 Tsp fresh sage (sliced)
1 Tbsp olive oil
2 Star anise
1/2 Cup dry white wine
Butternut squash puree
1 Cup chicken stock
1/4 Cup heavy cream
Salt & pepper (to taste)
Other ingredients 
250g Green beans
2 Eggs (per person, cut in half)
90g Spanish chorizo (diced, casing removed)
120g Butternut squash (diced)

Watch video for method


© STEVEN DOLBY






















Friday, September 30, 2016

Salmon Caesar Salad by Steven Dolby






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Serves 4 people
Caesar Dressing
1 Large garlic clove
3 Anchovy fillets
1 Tsp Dijon mustard
1 Tbsp red wine vinegar
2 pasteurized egg yolks
1/2 Cup olive oil
Lemon juice (to taste)
Worcestershire sauce (to taste)

Parmesan Crisps
1/2 Cup finely shredded Parmesan cheese
Pastry ring
Non-Stick Silicone Baking Mat

Other ingredients
3 Salmon fillets (6-oz skin on)
6 slices Lemon
5 slices Prosciutto
4 Eggs
3 Romaine hearts (leaves separated)
Parmesan cheese

© STEVEN DOLBY



                                                        Watch video for method


Friday, September 16, 2016

Spicy Glazed Salmon with Chinese Five Spice Vegetable Stir Fry By Steven Dolby

















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(Serves 2 people)

Spicy Glaze
1 Fresno Chili (roughly sliced)
7 g Fresh ginger (sliced)
1 Garlic clove (sliced)
1/4 Cup less Sodium Soy Sauce
1/2 Cup Rice vinegar
2 Tbsp brown sugar

Stir Fry
1 Tbsp vegetable oil
1/2 Large red onion (thickly sliced)
1 Large green bell pepper (thickly sliced)
Handful snow peas
2 Tsp fish sauce
1 Tsp Chinese 5 Spice
1/4 Cup fresh cilantro (chopped)

Other ingredients
Two 6 oz salmon fillets
200g Swiss chard (stems removed)
Sesame seeds
Garnish with green onion and cilantro leaves

© STEVEN DOLBY





Cracking Steak Sandwich by Steven Dolby
















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(Serves 3-4 people)
Pickled onions
1/2 Medium red onion (thinly sliced)
3/4 Cup red wine vinegar
1 Tbsp brown sugar
1/2 Tsp black peppercorns
1/2 Tsp cloves

6 Medium vine ripened tomatoes
Sea salt (pinch)
1 Tbsp olive oil
1 Tbsp red wine vinegar

Spinach horseradish cream
1 Tbsp olive oil
150g Baby spinach
Sea salt (pinch)
1 Garlic clove (thinly sliced)
1/2 Cup heavy cream
1 Tbsp prepared horseradish
1/4 Cup Parmesan cheese

Other ingredients
Bread Loaf
Two 12 Oz new york strip steaks
Arugula

© STEVEN DOLBY