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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, July 8, 2012

Tomato Braised Veal Meatballs by Steven Dolby














(Serves 3-4 people)

INGREDIENTS
2 Slices of bread (your choice of bread)
1/2 Cup milk (to soak bread)
2 Medium yellow onions
1/4 Cup balsamic vinegar
1 Tsp brown sugar
3 Cloves of garlic
1 Large beef tomato
790g Canned plum tomatoes (good quality)
1 Cup water
1 Handful fresh oregano (leaves only)
1 Handful boxwood basil (leaves only)
300g Ground lean veal
1 Small yellow onion (for the meatball mix)
1 Clove of garlic (for the meatball mix)
Good handful fresh Italian parsley (for the meatball mix)
Good handful grated cheddar cheese (for the meatball mix)
1 Egg (for the meatball mix)
1/2 Cup flour
Fresh basil (to garnish)
Parmesan cheese
Baby arugula (to garnish)
Olive oil
Salt & ground black pepper (to taste)
Braise meatballs 350f -50 minutes

© STEVEN DOLBY








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