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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, April 27, 2015

Egg Salad Sandwich By Steven Dolby

















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(Serves 4 people)

DILL MAYONNAISE
3 Egg yolks
1 Tsp white wine vinegar
1/2 Tsp Dijon mustard
1/2 Tsp fresh Lemon Juice
3/4 Cup corn oil
Salt (to taste)
2 Tsp fresh dill

EGG SALAD
7 Eggs
1/2 Small yellow onion (finely diced)
Mayonnaise
1 Tsp Dijon mustard
1/2 Tsp smoked paprika
1 Tsp Salad cream
Salt (to taste)
OTHER INGREDIENTS
Cucumber
Tomatoes
Arugula
Bread

© STEVEN DOLBY



Wednesday, April 22, 2015

Italian Sloppy Joes by Steven Dolby















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(Serves 4-5 people)

BOLOGNESE SAUCE
1 Medium carrot (diced)
1  Celery stalk (thinly sliced)
1 Medium yellow onion (diced)
2 Tbsp olive oil
1 Large garlic clove (minced)
330g Lean ground beef
1 Glass red wine
1 Sprig of rosemary (finely chopped)
1 Can chopped tomatoes
1 Cup passata
1 1/2 Cups vegetable stock
1 Cinnamon stick
1/4 Tsp fresh nutmeg
Parmesan rind (about 2  to 4 inches)
Salt (to taste)
1 Tsp brown sugar

OTHER INGREDIENTS
Bread rolls
Fresh Mozzarella Cheese

© STEVEN DOLBY











Saturday, April 18, 2015

Chicken Panini with Pea & Mint Pesto and Smoked Gouda by Steven Dolby
















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(Serves 4 people)

Tomatoes (sliced, 3-4 slices per person)
1 Garlic clove (sliced)
Salt (pinch)
Pepper (pinch)
1/4 Cup E V olive oil

PEA & MINT PESTO
1 Cup fresh peas
1/4 Cup fresh mint leaves
1 Garlic clove
1/4 Cup parmesan cheese
30g Pine nuts
1/3 Cup olive oil

OTHER INGREDIENTS
Chicken Tenderloin (120g per person)
Smoked Gouda (60g per person)
Panini Bread

Directions
Making

To a bowl, add tomatoes and garlic, followed by salt and pepper.
Next add a drizzle of extra virgin olive oil. Mix well and set aside.
For Pea & Mint Pesto

Add peas to a blender, followed by fesh mint, garlic parmesan cheese and pine nuts.
Turn the blender on and gradually add in olive oil until the desired consistency is reached. Set aside.
Finalizing

Season chicken with salt and add a drizzle of olive oil. Place in a hot pan and cook.
Once the chicken is cooked, leave to rest.
Once slightly cooled, cut it into bite-sized pieces.
Cut panini bread into two halves. Spread pesto over the lower half, place tomato slices, chicken pieces and slices of smoked gouda. Cover with the other half and grill.
Serving

Serve immediately

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© STEVEN DOLBY






Saturday, April 11, 2015

Salmon with Pickled Radish, Cucumber Salad and Wasabi-Ginger Mayo by Steven Dolby














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Serve 3-4 people

PICKLED SALAD
180g Radishes (thinly sliced)
110g Cucumber (skin removed peeled into long strips)
1/2 Small yellow onion (thinly sliced)
50g Watercress
2 Tsp Sesame seeds
1 Cup white vinegar
2 Tbsp brown sugar

WASABI GINGER MAYO
1 Cup mayonnaise
Fresh ginger (grated to taste)
Wasabi paste (to taste)
1 Tsp fresh dill (chopped)

OTHER INGREDIENTS 
6 oz Salmon fillets

Directions
Making

For the Pickled Salad

Add vinegar to pan, followed by sugar. Mix well and bring to a boil.
Take off the heat and allow it to cool.
Once cool, pour into a bowl and add cucumber, radish and onion.
Place in the refrigerator for one hour.
After an hour, strain the vinegar using a colander and transfer the ingredients to a bowl.
Add watercress, followed by sesame seeds.
For Wasabi Ginger Mayo

Add mayo to a bowl followed by grated ginger, wasabi and chopped dill.
Stir well and place in the refrigerator.
Finalizing

Season the salmon well with salt.Followed by a drizzle of olive oil.
Add to a pan and cook. Once the salmon is cooked, leave to rest.


© STEVEN DOLBY
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Tuesday, March 31, 2015

Orecchiette with Chicken, Roasted Peppers and Gorgonzola by Steven Dolby















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(Serves 2)
ROASTED PEPPERS
1/4 Cup olive oil
1 Large red pepper
1 large yellow pepper
1 large orange pepper
Salt (pinch)
Foil
Cooking juice
Salt & pepper (to taste)
Balsamic vinegar (to taste)

OTHER INGREDIENTS
150g Orecchiette
1/2 Medium yellow onion (sliced)
2 Garlic cloves (sliced)
250g Chicken Tenderloin (cut into bite-sized pieces)
1 Tbsp olive oil
6-7 Fresh sage leaves (chiffonade)
Gorgonzola (to taste)

Directions
Making

Drizzle olive oil over the peppers followed by salt.
Wrap them using a foil and keep on a tray.
Bake in an oven at 400F/200C for 1 hour.
Once cooked, take them out and allow to cool.
Save the cooking juice, season to taste with salt and pepper. Also add balsamic vinegar.
Mix well and put aside.
Once the peppers cool, remove the skin and core. Slice and set aside.
Add pasta to boiling and salted water, cook until al dente
Add olive oil to a pan, add chicken followed by a pinch of salt.
Cook until golden brown.
Add onions and cook until soft, for about 3-4 minutes.
Add garlic and fresh sage.
Add the cooked pasta, followed by peppers. Mix well.
Finally add the sauce.
Sprinkle some Gorgonzola over the top.
Serving

Serve garnished with arugula


© STEVEN DOLBY

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Friday, March 20, 2015

Creamy Saffron Seafood Risotto by Steven Dolby
















(Serves 2 people)

Saffron (good pinch)
1/4 Cup hot water
6 Cups vegetable Stock
1/2 Medium onion (diced)
50g Fennel (thinly sliced)
1 Tbsp olive oil
1/4 Cup brandy
140g Carnaroli rice
230g Mussels (cleaned and debearded)
130g Shrimp (peeled and deveined)
200g Bay scallops
1 Tbsp unsalted butter

Directions


1. Soak saffron in hot water for 20 minutes.

2. In a sauce pan heat the stock gently.

MAKING

3. In a pan, heat olive oil, add onion, fennel and sweat for 5 minutes.

4. Pour brandy and cook until completely absorbed.

5. Add rice and cook for 3-5 minutes.

6. Pour saffron water and a ladle of hot stock to the rice. Stir until the liquid has fully absorbed. Repeat the process until the rice is tender but still firm to the bite.

7. Add mussels, followed by a ladle of stock. Cover and cook for 3 minutes or until mussels are fully opened.

8. Add shrimp and scallop. Cook for 2 minutes.

9. Add butter and season to taste.

SERVING

10. Serve hot and enjoy!


Garnish with Fennel tops

© STEVEN DOLBY
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Wednesday, March 11, 2015

Smoked Trout Mascarpone Pancakes by Steven Dolby















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(Serves 2-3 people

SMOKED TROUT MASCARPONE
100g Mascarpone cheese
1 Tbsp Sour cream
55g Red onion (finely diced)
8g Chives (finely sliced)
Zest of half lemon
120g Smoked trout
5g Fresh chopped parsley
Juice of 1/2 lemon
Salt & pepper (to taste)

PANCAKE MIX
200g AP flour
1 Large egg
1 1/2 Cups milk
6g Chives (finely sliced)
Salt (good pinch)
Olive oil

Directions
Making

To a bowl, add Mascarpone, sour cream, diced onions, chives and lemon zest.
Peel off the skin of the trout and flake.
Next add fresh parsley, quietly stir.
Add lemon juice, season to taste.
Stir again and set aside.

For Pancakes
Add flour to a bowl, followed by eggs. Whisk thoroughly.
Gradually add milk to a smooth consistency.
Add chives and salt, mix well.
Place a non-stick pan on medium heat, add olive oil and a ladle of batter.
Tilt the pan to move the mixture around to form a thin even layer.
Cook until golden brown.
Serving

Add a dollop of the Mascarpone mix on to the pancake and spread. Also, place some arugula and tomato slices.
Roll the pancake.



© STEVEN DOLBY

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