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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.

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)
Serve with your favorite hot sauce

© 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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© STEVEN DOLBY









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
















Tuesday, October 21, 2014

Chicken tortilla Soup by Steven Dolby

















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(Serves 3-4 people)

1 Large/160g red onion (cut in half)
2 Large/644g beefsteak tomatoes (cut in half)
2 Tbsp smoked paprika
2 Tsp ground cumin
1 Guajillo chili
3 Garlic cloves
1/4 Cup cilantro
2 Cups chicken stock
516g Boneless chicken thighs
1/4 Cup Chicken stock (for the fond)
Olive oil
Salt & ground black pepper (to taste)

CILANTRO CREAM
1/2 Cup cilantro
Salt (pinch)
1 Tbsp plain yogurt
Lemon juice (to taste)


Directions
MAKING

1. In a roasting tray, place onion and tomato. Drizzle olive oil, sprinkle salt, paprika, and cumin. Mix well.

2. In a hot grill, place onion and tomato, followed by guajillo chili and garlic. Cook until soft and nicely charred.

3. Into the blender, transfer all the ingredients, add cilantro and blitz.

4. Into a saucepan, transfer all the blended mixture and pour chicken stock. Bring to a boil and simmer for 25-30minutes.

5. Season chicken with salt and drizzle olive oil.  In a hot pan, place chicken and cook until done.

6. Remove chicken in pan and set aside to rest for 2-3 minutes.

7. Pour ½ cup chicken stock into the pan, stir to remove the fond and transfer to the soup.

8. Thinly slice chicken and add it to the soup.

For Cilantro Cream:

9. In mortar and pestle, add cilantro and salt. Grind to a paste.

10. Add yogurt and stir well. Add lemon juice and mix well.

SERVING

11. Serve soup hot garnished with purple corn tortilla chips, red onion, jalapeno, avocado, queso fresco, cilantro cream, and lime juice.

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© STEVEN DOLBY










Tuesday, September 30, 2014

Caesar Salad with Parmesan Fries by Steven Dolby
















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(Serves 3-4 people)

PARMESAN FRIES
660g Russet potatoes (peeled and cut into fries)
3 Tsp dijon mustard
3 Tbsp worcestershire sauce
2 Tsp allspice
2 Tsp white wine vinegar
1/4 Cup olive oil
Salt (pinch)
1/2 Cup parmigiano reggiano

CAESAR DRESSING
1 Large garlic clove
3 Anchovy fillets
1 Tsp dijon mustard
1/2 Tsp red wine vinegar
2 pasteurized egg yolks
Olive oil
Lemon juice (to taste)
Worcestershire sauce (to taste)

OTHER INGREDIENTS
5-6 Rashers of bacon
2 heads of romaine lettuce (sliced)

Directions
MAKING

Peel the potatoes and slice it to fries.
In a large bowl add the potatoes, mustard, worcestershire sauce, allspice, vinegar and olive oil. Toss it well.
Place it on a baking tray and place it in the oven at 350F/180C for 30 mins, then 425F/220C until golden brown.
Meanwhile, for the Salad dressing, In a mortar add the garlic, anchovies, mustard and red wine vinegar and grind it well. To it add egg yolks and whisk it.
To the dressing mix, gradually add the olive oil and whisk it well to blend it in. Till its nice and shiny. Add lemon juice and worcestershire sauce.
Transfer the dressing to a bowl and place it in the fridge.
Once the fries are done sprinkle it with parmesan cheese. Bake it till the cheese melts
Cook the bacon on the pan to your liking. Once done place it on a paper towel.
Into a large bowl add sliced romaine lettuce, dressing, cheese, crispy bacon and toss well.
SERVING

Serve in a platter with fries.

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© STEVEN DOLBY























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)

Directions
MAKING

For Broth:

1. Add boiling water to dried mushroom and blanch for 5 minutes. Then, strain the liquid and set aside.

2. Rinse the mushrooms under cold water and pat dry.

3. In a pan, heat olive oil, add shallots, celery, dried blanched mushroom, mushroom of choice, garlic, star anise, bay leaf, and thyme. Stir and cook for 10 minutes.

4. Pour water and strained mushroom liquid. Bring to a light boil and simmer for 1 hour.

For Gnocchi:

5. In a pot of boiling salted water, place the potatoes and cook until tender.

6. Into a hot pan, add the mushroom and cook until liquid evaporates. Transfer to a bowl and set aside.

7. While the potato is still warm, peel, add to a potato ricer and squeeze. Add flour, make a small well into the center of the potato, add egg, mushroom, thyme and salt. Mix well and knead into dough.

8. Slice and roll dough into a rope and then cut into 1-inch long pieces.

9. Drop into simmering water and cook until they float. Drain.

FINALIZING

10. Remove and discard the star anise and thyme from the broth. Season with salt, pepper and add cooked gnocchi.

SERVING

11. Garnish with sliced green onion and serve hot!

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© STEVEN DOLBY