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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.

Friday, September 19, 2014

Gnocchi in Mushroom Broth by Steven Dolby















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(Serves 2 people)

BROTH

30g Dried porcini mushrooms
1 Cup boiling water
1 Medium shallot (finely diced)
1 Stalk of celery (finely diced)
1 Garlic clove (finely diced)
140g Mushrooms (your choice)
1 Tbsp olive oil
1 Star anise
1 Dried bay leaf
3-4 Sprigs of thyme
3 Cups water
Salt & ground black pepper (to taste)

GNOCCHI

375g Potatoes (russet)
120g Button mushrooms (blitzed or finely chopped)
100g Plain flour
1 Egg (beaten)
1/2 Tsp thyme leaves
Salt (good pinch)

Garnish with sliced green onion

© STEVEN DOLBY



















Tuesday, September 9, 2014

Grilled Prosciutto and Provolone Panini with Tomato Soup from Steve's Suppers
















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(Serves 2)

SIMPLE TOMATO SOUP

1 Medium carrot (sliced)
1 Stalk of celery (sliced)
1 Garlic clove (thinly sliced)
1 Medium shallot (sliced)
1 Tbsp olive oil
Salt & ground black pepper (to taste)
1/2 Tsp dried oregano
790g Canned plum tomatoes (high quality)
1 Cup chicken stock
Basil (to taste)
Parmigiano-Reggiano (to taste)

PANINI  (per sandwich)

1/2 Medium red onion (sliced)
1 Tsp sugar
60g Prosciutto
Good panini bread
2 Tsp dijon mustard
70g Provolone cheese

Directions
MAKING

For Tomato Soup:

1. In a saucepan, heat olive oil, add carrot, celery, garlic, and shallots. Stir and sweat over low flame.

2. Season with salt, pepper, oregano and continue to sweat until nice and soft.

3. Add tomato and stock. Bring to a boil and simmer for 20 minutes.

4. Into the blender, transfer the mixture and blend well. Pour back into the same saucepan.

5. Add basil and cheese. Taste and adjust seasoning of salt and pepper, bring to a light simmer and set aside.

For Panini:

6. In a pan, heat oil, add onion and salt. Stir and cook until nice and brown. Transfer to a bowl and set aside.

7. Spread mustard on the bottom half of bread and top it with caramelized onion, followed by cheese and prosciutto and again cheese slice.

8. Cover with the top half and grill.

SERVING

9. Garnish soup with grated parmesan and serve with pinini.


© STEVEN DOLBY
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Tuesday, September 2, 2014

Halibut with Chorizo & Broccoli Orzo by Steven Dolby















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(Serves 3 people)

1/2 White onion (finely diced)
100g Broccoli florets (sliced)
70g Spanish chorizo (diced)
1 Garlic clove (thinly sliced)
200g Orzo pasta
1 Tsp Smoked paprika
1/4 Cup water
Salt & ground black pepper (to taste)
Lemon juice (to taste)
Fresh parsley (small handful
Olive oil
3 (6-ounce) halibut fillets (skin on)

Directions

1. In a pot of boiling water, add salt and orzo. Cook for 8-9 minutes. Drain well and set aside.

MAKING

2. In a pan, heat oil, add onion, broccoli, and chorizo. Stir and cook for 10 minutes.

3. Add smoked paprika and cook for another 2 minutes. Then, add garlic and cook for 1 minute.

4. Pour water, stir well and then add the drained orzo. Toss well.

5. Add salt, pepper, and lemon juice to taste. Stir in parsley and set aside.

6. Season fish fillet with salt and add olive oil. Coat well and place on a hot pan and cook until done.

SERVING

7. Serve fish on top of orzo and enjoy!


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© STEVEN DOLBY















Wednesday, August 27, 2014

Salmon with Tomato-Anchovy Salsa from Steve's Suppers

















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(Serves 4 people)

TOMATO-ANCHOVY SALSA
200g Tomatoes (diced)
1/2 Small red onion (finely diced)
6-7 Anchovy fillets (chopped)
2 Tsp capers
2 Tsp balsamic vinegar
1/4 Cup olive oil
Small handful fresh parsley (chopped)
Lemon juice (to taste)
Ground black pepper (to taste)
OTHER INGREDIENTS
Four 6oz Salmon fillets (skin on)
Crusty bread
Olive oil

Directions

For Salsa:

1. In a bowl, combine diced tomato, red onion, anchovy, capers, balsamic vinegar, olive oil, parsley, lemon juice, and black pepper. Mix well and pop in fridge until ready to serve.

MAKING

2. Drizzle olive oil on salmon and season with salt.

3. Heat a grill pan and place fish in it, skin side down. Cook until 90% done, flip the fish and then turn off the flame. Remove from flame and set aside.

4. Drizzle olive oil on bread slices and toast on grill pan.

SERVING

5. Serve salmon with bread and salsa.

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© STEVEN DOLBY



Thursday, August 21, 2014

Burger au Poivre by Steven Dolby















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(serves 4 people)

80g Baby bella mushrooms (sliced)

SAUCE
1 Medium shallot (finely diced)
1 Garlic clove (finely diced)
1/4 Cup cognac
1 Cup beef or veal stock
1 Tbsp heavy Cream
2-3 Fresh sprigs of thyme

OTHER INGREDIENTS
170g Ground sirloin (per person)
10g Black peppercorns (ground, per patty)
Swiss cheese
Olive oil
Salt & ground black pepper (to taste)

Directions
MAKING

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

For Sauce:

2. In a pan, heat olive oil, add shallot and sweat for 5 minutes. Then, add garlic and sweat for 1 minute.

3. Pour cognac and reduce by half.

4. Add stock and cook for 10 minutes or until it gets syrup like consistency.

5. Add cream and simmer for 1-2 minutes. Add thyme, stir and set aside.

For Patty:

6. Roll the meat into patty, coat with ground black peppercorn and season with salt.

7. On hot grill pan, place the patties and cook to desired doneness.

8. Top patties with mushroom and cheese. Cover and cook until cheese melts. Remove from pan and let rest for 1-2 minutes.

FINALIZING

9. Cut bun into half, drizzle olive oil and toast. Place patty on the bottom half, add sauce and cover with top.

SERVING

10. Serve and enjoy!


Directions
MAKING

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

For Sauce:

2. In a pan, heat olive oil, add shallot and sweat for 5 minutes. Then, add garlic and sweat for 1 minute.

3. Pour cognac and reduce by half.

4. Add stock and cook for 10 minutes or until it gets syrup like consistency.

5. Add cream and simmer for 1-2 minutes. Add thyme, stir and set aside.

For Patty:

6. Roll the meat into patty, coat with ground black peppercorn and season with salt.

7. On hot grill pan, place the patties and cook to desired doneness.

8. Top patties with mushroom and cheese. Cover and cook until cheese melts. Remove from pan and let rest for 1-2 minutes.

FINALIZING

9. Cut bun into half, drizzle olive oil and toast. Place patty on the bottom half, add sauce and cover with top.

SERVING

10. Serve and enjoy!


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© STEVEN DOLBY



Saturday, August 16, 2014

Smoked Oyster Potato Salad by Steven Dolby















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(Serves 2 people)

2 Medium bell peppers (sliced)
250g Baby dutch potatoes (cut in half)
1/4 Red onion (thinly sliced)
1 Large green onion (thinly sliced)
1 Tbsp White wine vinegar
2 Tbsp E V olive oil
100g Canned smoked oysters (in pure olive oil)
Fresh parsley (small handful, chopped)
Salt (to taste)

Directions

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

MAKING

2. Into a roasting tray, place peppers, drizzle olive oil and season with salt. Coat well and cook in oven for 35-40 minutes. Remove from oven and set aside to cool.

3. In a bowl, place halved potato, green onion, and red onion slices.

4. Peel the skin of roasted pepper, slice and add it to the bowl.

5. Add white wine vinegar, olive oil, oysters, followed by some of the oyster liquid to taste and parsley.

6. Season with salt to taste and mix well.

SERVING

7. Serve and enjoy!


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© STEVEN DOLBY










Tuesday, August 12, 2014

Sun-dried Tomato and Almond Pesto Potato Salad by Steven Dolby















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(Serves 3 people)

170g White pearl onions (chopped)
400g Baby dutch potatoes (cut in half)
70g  Smoked almonds
70g Sun-dried tomatoes in olive oil
1 Large garlic clove
3 Pepperoncini
3 Large fresh basil leaves
1/2 Cup E V olive oil
Salt (to taste)

Directions

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

MAKING

2. In a roasting tray, place pearl onion, drizzle olive oil and season with a pinch of salt. Mix well. Place the roasting tray in oven and cook for 25 minutes. Remove from oven and let cool.

3. In a pot of boiling water, add a pinch of salt and potatoes. Bring to a boil and cook for 20-25 minutes or until tender. When done drain the potatoes, return back to the pan and toss over low flame to dry.

For Pesto:

4. In a dry pan, toast almonds for 3-4 minutes and place in food processor. Add sundried tomato, garlic, pepperoncini, basil, and pinch of salt. Blitz for 1 minute. Gradually add olive oil and blend well. Transfer to a bowl and set aside.

FINALIZING

5. Now, cut the ends of pearl onions, squeeze and roughly chop them.

6. Cut potatoes into half and add to a bowl, followed by chopped pearl onion, pesto and basil. Mix well.

SERVING

7. Garnish with cheese, if desired and serve!

Things You Will Need
Roasting tray

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© STEVEN DOLBY