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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, 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

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)

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


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)

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


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.


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


Tuesday, September 30, 2014

Caesar Salad with Parmesan Fries by Steven Dolby

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(Serves 3-4 people)

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

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)

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


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.

Serve in a platter with fries.


Friday, September 19, 2014

Gnocchi in Mushroom Broth by Steven Dolby

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(Serves 2 people)


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)


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


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.


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


11. Garnish with sliced green onion and serve hot!


Tuesday, September 9, 2014

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

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(Serves 2)


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


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.


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


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)


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


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.


7. Serve fish on top of orzo and enjoy!

Wednesday, August 27, 2014

Salmon with Tomato-Anchovy Salsa from Steve's Suppers

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(Serves 4 people)

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)
Four 6oz Salmon fillets (skin on)
Crusty bread
Olive oil


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.


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.


5. Serve salmon with bread and salsa.