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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.

Sunday, October 30, 2011

Pea Puree with Shrimp,Scallops & bacon by Steven Dolby














(Serves 2)
INGREDIENTS
200g Frozen peas
30g English mature cheddar cheese
8 Diver scallops
8 White shrimp
2 Rashes bacon
Salt & Pepper (Maldon sea salt)
Pickled onions
Olive oil

© STEVEN DOLBY
















PICKLED ONION RECIPE
2 Cups red wine vinegar
1/2 Cup white wine vinegar
1/2 Cup water
1 Medium red onion (finely sliced)
1 Tbsp salt
1 Tbsp sugar
1 Tsp caraway seeds
1 Tsp whole peppercorns
1/2 Coriander seeds
1/4 Tsp fennel seeds
2 Bay leaves
1 Tsp dried basil
1 Tsp dried thyme
(Needs to sit in the fridge for 24 hours)

Saturday, October 22, 2011

Rustic Sun dried Tomato Rosemary Bread by Steven Dolby














INGREDIENTS

1 Kg White bread flour
14g Dried yeast
20g Salt
700ml Warm water
4 Large sprigs fresh rosemary
250g Sun-dried tomatoes (jar)

(For a crisper crust, spray the oven with water as you put the dough in)

© STEVEN DOLBY














Tuesday, October 11, 2011

Chicken Chasseur by Steven Dolby














(Serves 3 people)
INGREDIENTS


3 Chicken breasts
1 Small onion
1 Roma tomato
7-8 White mushrooms
2 Rashers bacon
1 Garlic clove
1/2 Cup dry white wine
1 Cup demi glace
1 Tbsp tomato paste
Fresh Italian flat leaf parsley
Fresh thyme
Salt & pepper (to taste)
Olive oil

© STEVEN DOLBY



Friday, October 7, 2011

Moules Mariniere By Steven Dolby














(Serves 2 people)
INGREDIENTS
1 Lb Live mussels
1/4 Cup heavy cream
11/2 Cup Chicken stock
1/2 cup Dry white wine
2 Fresh lemons
1/2 Medium onion
1 Garlic clove (small)
1 Fresno chili
Fresh Italian flat leaf parsley
Small bundle fresh thyme
Olive oil

© STEVEN DOLBY