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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.

Saturday, December 20, 2014

Steve's Holiday Turkey Sandwich by Steven Dolby















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(Serves 2 people)

You will need Tin foil

139g Leeks (rinsed thoroughly, white and light green parts thinly sliced)
1/2 Medium red onion (finely diced)
20g Fresno chili (thinly sliced)
70g Bacon (sliced)
Olive oil
2 Garlic cloves (minced)
2 Tsp garam masala
2 Tsp Tabasco sauce
Salt (to taste)
Small handful Fresh parsley (chopped)
60g Fontina cheese
Good Quality Bread of your choice (enough for 2 people)
120g Leftover turkey

© STEVEN DOLBY






Monday, December 8, 2014

Spaghetti with Chicken Ragu by Steven Dolby
















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(Serves 3-4 people)

INGREDIENTS

4 Medium chicken thighs (170g)
Olive oil
4 Medium carrots (peeled & /sliced)
1/2 Medium yellow onion (diced)
2 Garlic cloves (thinly sliced)
2 Sprigs of fresh rosemary (finely chopped)
1/4 Cup red wine vinegar
1/2 Cup dry white wine
2 Cups chicken Stock
750g Passata or strained tomatoes
2 Bay Leaves
200g Cannellini beans (drained and rinsed)
Spaghetti (100g per person)
Salt & ground black pepper (to taste)

Directions
MAKING

1. Season chicken thigh with salt and drizzle of olive oil.

2. Into a hot pan, pour oil, add chicken and cook until golden brown. Remove chicken from pan and set aside.

3. Into a pan pour olive oil; add onion and carrot, followed by a pinch of salt and cook for 15-20 minutes.

4. Add garlic, rosemary and cook for 2 minutes.

5. Pour red wine vinegar and stir until evaporated.

6. Next, pour white wine and stock. Reduce by half.

7. Add passata, bay leaves, and chicken. Cover with lid and cook for an hour. In the last 20 minutes of cooking, add cannellini beans. Remove the chicken from pan and set aside to cool.

8. Into salted boiling water, add pasta and cool until al-dante.

9. Shred chicken and add it back into the pan. (You can add leftover turkey at this point).

10. Add pasta and stir well. Add a splash of pasta water to loosen if needed. Season to taste.

SERVING

11. Garnish with fresh parsley and pecorino or parmesan cheese. Serve and enjoy!


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© STEVEN DOLBY









Sunday, November 30, 2014

Salmon, Bacon and Potato Hash by Steven Dolby















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(Serves 2 people)

POTATO HASH
450g Potatoes (peeled and diced)
1/2 Medium yellow onion (sliced)
3-4 Rashers of bacon (sliced)
1 Tbsp olive oil
Salt (pinch)
3 Tsp capers

HORSERADISH CREAM SAUCE

3 Tbsp sour cream
2 Tsp prepared horseradish
1/4 Cup chopped Chives
1 Tsp Lemon juice
Salt (to taste)
Ground black pepper (to taste)

OTHER INGREDIENTS
Two 5oz salmon fillet
2 Eggs


Directions
MAKING

For Potato Hash:

1. Into salted boiling water, add the potato pieces and cook until almost tender.

2. Place a pan on flame, pour oil, and add onion slices, followed by a pinch of salt and bacon. Stir and cook for about 5 minutes.

3. Drain and add cooked potato pieces into the pan, followed by a drizzle of olive oil and capers. Using a spoon flatten all the ingredients as shown in the video. Cook over medium flame for 15-20 minutes or until golden and crispy.

4. Finally, season with salt to taste.

For Salmon:

5. On a parchment lined baking sheet, place the salmon fillets, season with salt and drizzle olive oil.

6. Pop the baking sheet in oven and cook at 350 degree F or 180 degree C for 15-20 minutes.

7. Remove from oven and set aside to rest.

For Horseradish Cream Sauce:

8. In a bowl, combine sour cream, horseradish, chives, lemon juice, salt, and pepper. Mix well and place in fridge until ready to serve.

SERVING

9. Serve salmon, egg, and sauce on top of hash potato. You can garnish with chives and green onion.


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Tuesday, November 25, 2014

Avocado Smash, Prosciutto and Poached Eggs on Toast by Steven Dolby

















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(Serves 2 people)

AVOCADO SMASH

1/2 Medium onion (thinly sliced)
1 Tbsp olive oil
Salt (pinch)
1 Avocado
2 Tsp fresh lime juice
Small handful cilantro (roughly chopped)
Salt (to taste)
Ground black pepper (to taste)

OTHER INGREDIENTS

1 Ciabatta roll (cut in half)
2 Slices prosciutto
2 Eggs
Chili (finely diced)

Directions
MAKING

For Avocado Smash:

1. Place a pan on flame, pour olive oil, and add onion, followed by a pinch of salt. Stir and cook until golden brown and soft. Transfer to a bowl and set aside to cool.

2. In mortar and pestle, add avocado and lime juice. Smash lightly. Add cilantro and fried onion.

3. Season with salt and pepper to taste. Mix well and set aside.

For Poached Egg:

4. Add a small amount of vinegar to the water in saucepan, bring to a boil and gently simmer.

5. With a whisk make a well in the water as shown in the video and add the egg. This will help it hold its shape. Cook for 3-4 minutes.

For Toasted Bread and Prosciutto:

6. Drizzle olive oil over bread halves and place on a hot grill pan. Toast until golden brown. Set aside.

7. In the same grill pan, place the prosciutto slices and cook for 2 minutes or until crisp.

FINALIZING

8. Spread avocado smash on the bread slice, top it with prosciutto and poached egg. Sprinkle ground pepper and chili.

SERVING

9. Serve with some hot sauce and enjoy!


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© STEVEN DOLBY


Tuesday, November 18, 2014

Grilled Brats With Braised Cabbage and Apples by Steven Dolby
















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(Serves 2 people)

Quick braised cabbage

1/2 Medium yellow onion (sliced)
2 Garlic cloves (thinly sliced)
1 Tbsp olive oil
300g Napa cabbage (remove the stem and tough core)
1 Tsp caraway seeds
4-5 Sage leaves (chiffonade)
Salt (pinch)
3 Tbsp red wine vinegar
Ground black pepper (pinch)

Quick mustard dressing

2 Tsp dijon mustard
1 Garlic clove (minced)
1 Tbsp red wine vinegar
4 Tbsp olive oil
1 Tbsp water

Sage cream

3 Tsp sour cream
6 Sage leaves (chiffonade)
Lemon juice (to taste)
Salt & ground black pepper (to taste)

Other ingredients

180g Gala apples (cut into wedges)
2 Tsp sugar
Beer bratwursts (cut in half)
Finish with fresh parsley (roughly chopped)

Directions
MAKING

For Braised Cabbage:

1. Into a pan, pour olive oil, add onion and sweat over low flame for 5-6 minutes.

2. Add garlic slices and cook for 2 minutes.

3. Into the pan, place the cabbage leaves, followed by caraway seeds and sage. Season with salt and pepper.

4. Pour red wine vinegar, cover and cook over low flame for 5-6 minutes.

For Mustard Dressing:

5. Into a jar, combine mustard, minced garlic, red wine vinegar, olive oil, and water. Cover with lid and shake well.

For Sage Cream:

6. In a bowl, add sour cream, sage leaves, lemon juice, salt, and pepper. Mix well and pop into the fridge.

FINALIZING

7. Into a pan, add apple wedges, followed by sugar. Cook for 5-6 minutes or until apples are almost tender.

8. Into a hot grill pan, place the brats and cook until done. When cooked leave to rest. Cut in half.

SERVING

9. Serve Brats over apples along with and braised cabbage, mustard dressing and sage cream.

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© STEVEN DOLBY










Sunday, November 9, 2014

Pork Chops With Roasted Carrots, Fennel and Onion Sauce by Steven Dolby


















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(Serves 3-4 people)

ROASTED VEGETABLES
380g Fennel (cut into 1/2-inch-thick chunks)
230g Carrots (cut into 2-inch-thick chunks)
6 Cloves
1 Star anise
10 Black peppercorns
2 Tsp dried sage
Salt (pinch)
3 Tbsp olive oil

ONION SAUCE
200g Yellow onions (sliced)
1 Tbsp olive oil
2 Garlic cloves (minced)
1/4 Cup red wine vinegar
3/4 Cup chicken stock
3-4 Fresh sage leaves (chiffonade)
Salt (season to taste)

OTHER INGREDIENTS
3-4 Pork chops (3/4-inch to 1-inch thick)
Chili pepper (optional)

Directions

1. Preheat oven to 375 degree F or 190 degree C.

MAKING

For Roasted Vegetable:

2. In mortar and pestle, place cloves, star anise, peppercorns and grind well.

3. On a baking sheet, place fennel and carrots. Sprinkle dried sage, grounded clove and peppercorn mixture, and salt.

4. Drizzle olive oil on top and mix well.

5. Pop the baking sheet in oven at 375 degree F or 190 degree C and roast for 45-50 minutes.

For Onion Sauce:

6. Place a pan on heat, pour oil and cook onion for 5-6 minutes. Add garlic and cook for 2 minutes.

7. Pour red wine vinegar and cook for 1 minute.

8. Into a blender, transfer the ingredients and pulse for 1 minute. Add stock and blend until smooth.

9. Pour the sauce back into the pan; add fresh sage and season to taste. Stir well.

For Pork Chops:

10. Season pork chops with salt and pepper.

11. Into a hot pan, pour oil and cook pork chops until done.

12. Add garlic and butter into the same pan. Allow the butter to melt. Rub pork with fried garlic.

13. Remove pork from pan and set aside to rest.

SERVING

14. Serve pork hot with roasted vegetable, onion sauce, resting juice from pork and chili pepper on top.

Things You Will Need
Baking sheet


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Thursday, October 30, 2014

Roasted Butternut Squash Ravioli with Sage Cream Sauce by Steven Dolby















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PASTA DOUGH (per person)
100g "00" Flour
1 Egg
1 Egg yolk
1/2 Tsp salt
Flour for dusting
Rest at room temperature for at least 30 minutes

RAVIOLI FILLING 5-6 people
760g Butternut squash
1 Medium shallot (finely diced)
2 Garlic cloves (minced)
1 Star Anise
4 Cloves
1/4 Tsp fresh nutmeg
80g Mascarpone
Olive oil
Salt & ground black pepper (to taste)

SAGE CREAM SAUCE 5-6 people
1/2 Medium shallot (finely diced)
1 Garlic clove (minced)
10g fresh sage leaves (finely sliced)
1 Tbsp plain flour
1/4 Cup white wine
1 1/2 Cups vegetable Stock
4 Tbsp heavy cream
Parmesan cheese (to taste)
Salt & ground black pepper (to taste)
Olive oil


Directions


In a food processor, add in the flour and pulse for 15 seconds.
In a bowl, beat the egg.
Into the flour, add in salt and eggs and process until it looks like bread crumbs.
Take out the dough over the floured surface and knead until smooth and silky.
Wrap in a cling film and let it rest for 30 minutes at room temperature.
Preheat the oven to 375 F / 190 C.
MAKING

For the squash filling – Slice the butternut squash into halves and remove the seeds.
Place over a baking sheet and drizzle with half of olive oil and season with salt. Roast in the oven for 50 – 60 minutes.
In a pan, add in the remaining olive oil and tip in the shallot, garlic, star anise, clove and nutmeg. Stir on low heat for 5 minutes.
After 5 minutes, remove the star anise and cloves. Take out the butternut squash and let it cool.
After that scoop out the squash and add it to the pan and cook for 5 minutes. Season with salt and pepper and take out in a bowl.
Add in the mascarpone cheese and mix well. Cover with a cling film and refrigerate until ready to use.
For the sage sauce – in a pan, heat the olive oil and add in the shallot, garlic and sage leaves; sweat for 5 minutes.
Add in the flour and stir for 3 – 4 minutes.
Pour in the white wine and stock and reduce by half.
Add in the heavy cream and cook until smooth. Stir in the Parmesan and season with salt and pepper according to your taste.
For ravioli – lightly flour the work surface, cut the dough in half and press with palm. Run through the widest setting of pasta maker and run through 2 – 3 times – setting 6, 5, 4, 3, 2, 1, as shown in the video.
Using a pastry cutter cuts the ravioli and place the squash filling in the center. Use water around the outer edge and cover with another sheet. Crimp the edges using a fork. Repeat the process with the rest of the ingredients.
In a large pot, boil the salted water and add in the ravioli; cook for 3 – 4 minutes.
SERVING

Serve over the sauce.

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© STEVEN DOLBY