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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.

Wednesday, April 25, 2012

Mushrooms on toast with grilled Asparagus,Steam-Fried Egg by Steven Dolby













(Serves 1)
INGREDIENTS
MUSHROOMS
200g Mushrooms (button, shiitake, oyster, baby bella are good)
2 Cloves garlic
1/2 Small red onion
Fresh oregano (to taste)
Fresh thyme (to taste)
Fresh flat leaf Italian parsley (to taste)
Small squeeze fresh lemon juice
1 Tbsp creme fraiche
Salt & ground black pepper (to taste)
Olive oil
OTHER INGREDIENTS
Asparagus (about 7-8 per person)
Small squeeze fresh lemon juice (for the asparagus)
Olive oil (for the asparagus)
Salt & pepper (for the asparagus)
1 Organic free range egg
1/4 Cup water
1 Thick slice of crusty Italian bread
Prosciutto ham
Pecorino romano

© STEVEN DOLBY 







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