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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, September 29, 2011

Grilled chicken sauce vierge by Steven Dolby

(Serves 3 people)
3 Chicken breasts
2 Tsp fennel seeds
1 Medium tomato
Small yellow onion
5 Kalamata olives
Few thinly slices of garlic
Fresh basil (to taste)
1/2 Fresh lemon
1 Tsp capers
3/4 cup Good quality E V olive
Black pepper (to taste)
Salt (Maldon sea salt)


Saturday, September 24, 2011

Cream of Mushroom and Tarragon Soup by Steven Dolby

(Serves 3 people)
226g White mushrooms
226g Baby bella mushrooms
1/2 Medium yellow onion
1/2 Garlic clove
1/4 Cup heavy cream
2 Cups vegetable stock or fresh mushroom stock
2 Cups Whole milk
1/2 Cup Dry white wine
4 Tbsp plain flour
1 Tsp Dried tarragon
Ground black pepper (to taste)
Sea salt (Maldon sea salt to taste)
Olive oil


Friday, September 16, 2011

Chicken sandwich with garlic and tarragon vinaigrette by Steven Dolby

(Serves 1 person)
1 Tsp fennel seeds
1/4 Tsp tarragon (dried)
1/2 Tsp orange peel (dried)
1/2 Tsp lemon peel (dried)
1/2 Tsp caraway seeds
1/2 Tsp chili powder (mild)
Good pinch of salt (Maldon sea salt)
Sandwich bag
3 Tbsp E V olive oil

1 Garlic clove
1 Tbsp red wine vinegar
1/2 Tsp tarragon (dried)
1 Tbsp E V olive (good quality)
Pinch of salt (Maldon sea salt)

1/2 Small yellow onion
Few slices beef tomato
3 Chicken goujons/ chicken strips (organic)
Few slices buffalo mozzarella
Hoagie roll
Red leaf lettuce

Saturday, September 10, 2011

Salmon Balmoral by Steven Dolby ( signature dish )


(Serves 1)
11oz Salmon fillet
6 White Shrimp
1/2 Small yellow onion
3 White Mushrooms
1/2 Garlic clove
25g Cucumber
1/2 Cup white wine
1/2 Cup fish stock
1/4 Cup heavy cream
1 Green onion (to garnish)
Italian flat leaf parsley (small handful)
1 Tsp butter
Salt (Maldon sea salt ) to taste
Olive oil

Sunday, September 4, 2011

Lyonnaise Potatoes by Steven Dolby

(Serves 2 people)
3 Red medium potatoes
1 Large red onion
1 Small roma tomato
1 Garlic clove
Red pepper flakes (to taste)
Fresh Italian flat leaf parsley (to taste)
Salt (Maldon sea salt to taste)
White pepper (to taste)
1 Tbsp aceto balsamico (good quality)
Olive oil