Search This Blog

Steve's Cooking

My photo
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, January 27, 2012

Mushroom Ravioli by Steven Dolby













(Serves 1 person)
100g Tipo 00 pasta flour
1 cage free organic egg
Salt (pinch)
RAVIOLI FILLING
1/2 Medium shallot
85g Mushrooms (your choice)
1 Garlic clove
Fresh Italian flat leaf parsley (to taste)
Fresh chives (to taste)
Grated nutmeg (pinch)
Lemon zest (pinch)
Parmesan cheese (to taste)
Double cream (dash to bind)
Olive oil
Salt & pepper
MUSHROOM SAUCE
1/2 Medium shallot
3 Mushrooms (your choice)
1/2 Garlic clove
1 Cup vegetable stock
Fresh chives (to taste)
1/4 cup double cream
Fresh basil (to taste)
Olive oil
Salt & pepper

© STEVEN DOLBY



Monday, January 16, 2012

Rustic lasagne alla Bolognese by Steven Dolby













(Serves 4-5 people)
BOLOGNESE SAUCE
200g Ground pork
300g Ground beef
60g Pancetta
100g Button mushrooms
1 Medium yellow onion
1 large carrot
1 large celery stalk
2 Cloves garlic
1 Tbsp tomato paste
411g Good quality chopped tomatoes
Salt & pepper (to taste)
Sugar (pinch)
Fresh basil (to taste)
Olive oil
1/4 cup Dry red wine or Dry white wine
1/2 Tsp grated nutmeg
2 Cups beef stock
BECHAMEL SAUCE\
3 Tbsp unsalted butter
3 Tbsp All purpose flour
1 1/4 cup milk
Salt & pepper
OTHER INGREDIENTS 
Lasagne pasta (your choice)
Fresh basil
Slices of tomato (3 or 4
E V olive oil
Mozzarella cheese (your choice & taste)
Parmigiano reggiano (your choice & taste)

© STEVEN DOLBY



Tuesday, January 10, 2012

Healthy shrimp salad by Steven Dolby













(Serves 2 people)
INGREDIENTS
White shrimp (enough for 2 people)
Arugula/Rocket (enough for 2 people)
About 1 1/2 tsp sriracha (to taste)
About 1/4 cup low salt soy sauce (to taste)
Flowering chives (about 10 stalks per person)
One medium red chili
Few slices of red onion
Sugar (pinch)

© STEVEN DOLBY













Monday, January 9, 2012

Pickled beets by Christie Dolby













INGREDIENTS
 Fresh beets
Water for roasting
Baking pan
Rock salt or sea salt for roasting
Foil
Apple cider vinegar
Water for pickling
Coriander seeds
Caraway seeds
Herbes de provence
Whole peppercorns
Rock salt or sea salt
White sugar

© christie dolby


Chicken with Jalapeño salsa and cilantro cream by Steven Dolby













(serves 4 people)
JALAPENO SALSA
3 Fresh Jalapeños
Salt & pepper
1 Green onion
1 Medium tomato
Fresh cilantro (to taste)
1/2 Fresh lime juice
1/4 Cup white vinegar
CILANTRO CREAM
1/3 Cup fresh cilantro (to taste)
1/2 Cup sour cream (to taste)
1/2 Fresh lime juice
Ground black pepper (to taste)
Salt (to taste)
CHILL FOR 1 HOUR
8 Chicken tenderloins
Water or stock
Arugula (enough for 4 people)
E V olive oil
Salt (to taste)

© STEVEN DOLBY


Sweet and sour pork meatballs with spicy fries by Steven Dolby














(Serves 2 people)
MEATBALL MIX
250g Ground pork shoulder
1 Egg (cage free)
Fresh Italian flat leaf parsley (Small handful)
Ground black pepper (small pinch)
1/2 Tsp grated ginger
1/4 Tsp grated orange
1/4 Tsp chili flakes
1 Tbsp soy sauce
1 Green onion
Dried breadcrumbs (your own judgement)
Salt & pepper
FRIDGE FOR 30 MINUTES
SWEET & SOUR SAUCE
1/2 Medium red onion
1 Stalk of celery
1 Tbsp tomato paste
1/2 Tsp grated ginger
1/4 Tsp grated orange
1Cup apple cider vinegar
1/4 Cup white sugar
1 1/2 Cup vegetable stock
Chili flakes (small pinch)
SPICY FRIES
Red potatoes (enough for 2 people)
Salt & pepper
Raw red onion (to taste)
Fresh cilantro (to taste)
Hot sauce (your choice)

© STEVEN DOLBY