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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.

Friday, August 19, 2011

Avocado, Crab & Tomato Salad by Steven Dolby

(Serves 2 people)
INGREDIENTS


AVOCADO & CRAB MIXTURE


113g Good quality Crab leg meat (not tinned)
1/2 Avocado
1 Green onion
2 Large basil leaves
2 Tsp sour cream
Salt (to taste) Maldon sea salt


TOMATO SALAD
3 Large heirloom tomatoes (different colours)
40g Good quality feta cheese
1 Tbsp red wine vinegar
1 Tbsp E V olive oil
1 Garlic clove
3 Large basil leaves
Salt (to taste) Maldon sea salt
Juice from the tomatoes (to garnish)
1/2 Geen onion (to garnish)
Few sprigs of Italian flat leaf parsley (to garnish)



















Saturday, August 13, 2011

Spaghetti alla Carbonara by Steven Dolby

(Serves 2 people)















INGREDIENTS
150g Spaghetti
20g Pecorino cheese
130g Pancetta
2 eggs
Salt & pepper Maldon sea salt
1 Tsp Olive oil
Fresh Italian Parsley (small handful)
















Thursday, August 11, 2011

Seared chicken breast with a pepper pot sauce by Steven Dolby

(Serves 2)












INGREDIENTS
2 Organic free range chicken breasts (skin on)
1/2 Medium white onion
3 Bell peppers (red, yellow & green)
1 Fresno chili (to taste)
1 Tsp Olive oil
3 Cups fresh vegetable stock
Small handful fresh Italian flat leaf parsley
Small handful fresh cilantro/coriander
2 Tsp E V olive oil for the chicken
1 1/2 cup vegetable stock for the chicken
Salt & pepper (to taste) Maldon sea salt
Parsley to garnish














 

Grouper en papillote by Steven Dolby

(Serves 1 person)












INGREDIENTS
1 Fresno chili (to taste)
5-6 oz Grouper fillet
10 Grape tomatoes
Small Handful fresh Italian flat leaf parsley
1/2 Green leek
2 Green onions
2 Tbsp soy sauce
3 Tbsp E V olive
Sugar (small pinch)
Salt & pepper (to taste) Maldon sea salt)














Mexican Salsa by Steven Dolby

















(Serves 5-6 people)
INGREDIENTS
1 Garlic clove
1 fresh jalapeno pepper
1/2 Fresh lime (to taste)
1/2 Medium red onion
5 Roma tomatoes
1 Handful fresh cilantro/coriander
Cumin (to taste)
Salt & pepper (to taste)
E V olive oil



Chicken Soup by Steven Dolby

(Serves 2 people)













INGREDIENTS

2 Organic free range chicken breasts
3 Bok choy leaves
1 Green onion (to garnish)
2 Small carrots
1/2 Garlic clove
Small handful fresh Italian flat leaf parsley (to garnish)
4 Cups Fresh chicken Stock or stock cubes
1/2 Cup plain flour
1/2 medium white onion
1 Tbsp Olive oil
Salt & pepper (to taste) Maldon sea salt


Southwestern Omelette by Steven Dolby

(Serves 2 people)
INGREDIENTS
GUACAMOLE

1 Avocado
1 /2 Garlic clove
Fresh cilantro/coriander (to taste)
2 Tsp sour cream
Pickled sliced jalapeno peppers (to taste)
1 Tsp hot sauce (of your choice)
Salt (to taste) Maldon sea salt


OTHER INGREDIENTS
6 Cage-free eggs (organic)
4 Roma tomatoes
1 Fresno chili
1/2 Small white onion
1 Red bell pepper
Cilantro/coriander (to taste & garnish)
5 Baby bella mushrooms
Parmesan cheese (to taste)
Sour cream (to garnish)
Salt & pepper (to taste) Maldon sea salt
1 Tsp Olive oil (omelette)
1 Tsp Olive oil (mushrooms & onion













Monday, August 8, 2011

Carrot fennel risotto with atlantic smoked salmon & bay scallops by Steven Dolby

(Serves 2 people)

INGREDIENTS
CARROT PUREE

4 Large carrots
Small handful cilantro (to taste)
1/2 Garlic clove
1 Cup Chicken stock
Salt & Pepper (to taste) Maldon sea salt
1 Tsp sour cream (optional)
1 Tbsp E V olive oil

RISOTTO

1 Tbsp Olive oil
1/2 Medium red onion
1/2 small Fennel
5 Cups chicken stock
110g Arborio rice
Small handful cilantro (to taste)
Fennel tops
130g Bay scallops / 1 tsp Olive oil
Fresno chili (to taste & garnish)
113g Atlantic smoked salmon
Fresh Parmesan cheese (to taste & garnish)
Small handful fresh Italian flat leaf parsley (to garnish)
Salt & Pepper (to taste) Maldon sea salt
1 Tsp Sour cream (to garnish)
Drizzle lightly with E V olive oil at the end