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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.

Thursday, August 25, 2016

Caponata with Smoky Eggplant and Goat cheese on Crusty Bread by Steven Dolby















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Serves 4-5 people
Caponata
1/2 Medium red onion (finely diced)
2 Stalks of celery (finely diced)
1 large garlic clove (finely sliced)
1 Tbsp olive oil
Salt (pinch)
794g Whole peeled tomatoes
1/2 Tps chili flakes
80g Kalamata olives
1 Tbsp capers
2 Tbsp brown sugar
1/2 Cup white wine vinegar

Quick Basil pesto
20g Fresh basil leaves
1 Medium garlic clove
1/2 Cup olive oil
12g  Parmesan Cheese (or to taste)

Salt (to taste)

Other ingredients
1 Large eggplant (sliced 1/2 centimeter thick)
1 Tbsp smoked paprika
1/2 Cup olive oil
Goat cheese
Ciabatta bread

© STEVEN DOLBY















Friday, August 5, 2016

Potato Gnocchi with Broccoli, Mushrooms and Gorgonzola Sauce by Steven Dolby
















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Gorgonzola Sauce 
Serves 4-5 people
1/2 Medium yellow onion (finely diced)
1 Medium garlic clove (finely diced)
1 Tbsp olive oil
2 Tsp plain flour
1 1/2 Cups heavy cream
113g Gorgonzola
2-3 Small pinches nutmeg
1/3 Cup fresh parsley

Gnocchi
500g Floury potatoes
145g Italian 00 flour
1 Egg
1/4 Cup parmigiano-reggiano
Salt (good pinch)

Other ingredients
broccoli
Mushrooms (sliced)
Bacon

© STEVEN DOLBY



Tuesday, July 26, 2016

Short Rib Burger by Steven Dolby


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Serves 4 people
700g bone-in beef short ribs
1 Tbsp Worcestershire sauce
1 Medium yellow onion (sliced)
4 Large garlic cloves (skin on)
1 Tbsp Dijon mustard
2 Cups beef stock

Quick Kraut 
Serves 4 people
1 Medium yellow onion (thinly sliced)
250g Green cabbage (thinly sliced)
1 Tbsp olive oil
1 Cup apple cider vinegar
1 Cup apple juice
1 Tbsp brown sugar (or to taste)
1 Tsp caraway seeds

Other ingredients
Ground chuck (190g per person)
Bacon
Swiss cheese
Burger buns

© STEVEN DOLBY




Summer Harvest Burger by Steven Dolby
















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Serves 5-6 people
200g Yellow zucchini (sliced)
120g Zucchini (sliced)
2 Garlic cloves (finely diced)
2 Tsp dried oregano
Salt (pinch)
1/2 Tsp ground black pepper
Olive oil (just enough to coat the vegetables)

Grilled Corn relish
Serves 5-6 people
2 Ears of corn, husked (grilled)
1 Fresno Chili (grilled and chopped)
1 Orange bell pepper (grilled and chopped)
190g Tomatoes (quartered)
1/3 Cup mint and basil (thinly sliced)
1 Tsp smoked paprika
1/4 Cup olive oil
Lemon juice (to taste)
Salt & pepper (to taste)

Other ingredients 
Onions (grilled)
Ground chuck (190g per person)
5 Grain Italian burger buns
Mixed salad greens

© STEVEN DOLBY

Sunday, July 10, 2016

Harissa Lamb Kofta Burger by Steven Dolby

















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Eggplant Purée 
Serves 5-6 people

420g Eggplant (peeled & diced)
220g Sweet cherry tomatoes
4 Large garlic cloves
1 Tsp Chilli flakes
2 Tbsp olive oil (for roasting)
Good pinch of salt (for roasting)
2 Tsp ground black pepper
1 Tsp cumin
3 Tbsp olive oil
Lemon juice (to taste)
Salt & pepper (to taste)

Onion Cucumber Raita 
Serves 5-6 people

100g Cucumber (peeled, seeds removed & grated)
140g Red onion (grated)
200g Greek yogurt
1 Tsp cumin
6-7 Fresh mint leaves (thinly sliced)
1 Tsp sugar
Salt & pepper (to taste)

Burger Patties
450g 100% grass-fed lamb
6-7 Fresh mint leaves (thinly sliced)
2 Tsp cumin
2 Tsp garlic powder

Other Ingredients
2 Red bell peppers (grilled)
Hamburger buns
2 Tsp Harissa (per burger patty)

Garnish with eggplant puree, lettuce, grilled red peppers, sliced red onion & raita

© STEVEN DOLBY

























Saturday, July 2, 2016

Blue Burger by Steven Dolby















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(Serves 4 people)

Onion Jam
360g Red onion (thinly sliced)
2 Garlic cloves (finely diced)
1 Jalapeño (finely diced)
1 Tbsp olive oil
Salt (pinch)
1/2 Cup balsamic vinegar
1/2 Cup Worcestershire sauce
1 Tbsp brown sugar
Ground black pepper (to taste)

Other ingredients 
150g Mushrooms (sliced)
4 Burger buns (5 Grain Italian Bread)
Ground sirloin (190g per person)
40g Blue cheese (per person)

© STEVEN DOLBY











Monday, June 27, 2016

Smoky Green Pea Soup with Pork Hock by Steven Dolby
















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Serves 2 people

600g Pork hocks (unsmoked)
2 Tsp smoked paprika
2 Large garlic cloves
6 Cups vegetable Stock
2 Shallots (roughly diced)
1 Garlic clove (roughly sliced)
4 Medium slices of smoky bacon (roughly sliced )
560g Sweet garden peas
1 Tbsp heavy cream
Salt (to taste)
1 Tbsp vegetable oil
2 Tsp olive oil

Garnish with fresh mint and parsley


© STEVEN DOLBY