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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, February 26, 2012

Toad in the hole by Steven Dolby













(Serves 4-5 people)
INGREDIENTS


BATTER MIX
375ml Fresh milk
3 Large eggs
1 Egg white
220g Plain flour
1 Tsp caraway seeds
Salt & pepper (to taste)
GRAVY
1 Medium yellow onion
1 Garlic clove
Fresh Italian flat leaf parsley (small handful)
1 Tsp Fresh rosemary
1/4 Cup worcestershire sauce
2 Cup beef stock (good quality)
1/2 Tsp sugar
Salt & pepper (to taste)
1Tbsp vegetable oil
Olive oil
OTHER INGREDIENTS
Cumberland sausages (or English style sausages..your choice how many)
Fresh English peas
Fresh Italian flat leaf parsley (to garnish)

Steve's side ideas for toad in the hole. Salad, Mashed potato, Horseradish cream, Celeriac puree, Mint sauce, Petit pois peas.

© STEVEN DOLBY



Sunday, February 19, 2012

Chicken piccata by Steven Dolby












(Serves 2 people)
INGREDIENTS
2 Chicken breasts (5-6oz)
15g Capers
20g Pimentos
40g Sun dried tomatoes
2 Garlic cloves
1/2 Shallot
50g Button mushrooms
Fresh Italian flat leaf parsley
1/2 Tsp Dried sage
1 Tbsp unsalted butter
1/4 Cup dry white wine
1 Cup chicken stock
Olive oil

© STEVEN DOLBY
















Tuesday, February 14, 2012

Bruschetta by Steven Dolby













INGREDIENTS
1 Beef tomato
1/2 Small red onion
1 Garlic clove
4-5 Fresh large basil leaves
1/2 Tsp dried oregano
Salt & ground black pepper (to taste)
1 Tbsp red wine vinegar
Sugar (pinch)
E V olive oil (good quality)
1 French baguette
Parmesan cheese (to taste)
Mozzarella cheese (to taste)
Avocado (sliced)
Prosciutto

© STEVEN DOLBY













Thursday, February 2, 2012

Fillet Steak with Red Wine Reduction by Steven Dolby













(Serves 2)
INGREDIENTS
2 Top sirloin Fillet (6-7oz)
2 Stalks of celery
1 Medium carrot
1 Medium yellow onion
1 Clove garlic
1/2 Tsp dried rosemary
1/2 Tsp dried thyme
1 1/2 Cup red wine ( A Merlot is good)
1 1/2 Cup beef stock (good quality)
Fresh Italian flat leaf parsley (small handful)
Salt & pepper (to taste)
Sugar (pinch)
1 Tbsp butter (unsalted at room temp)
Olive oil
CREAMY MASHED POTATO
Good floury potatoes (enough for 2 people)
1/4 Cup milk (approximately)
Unsalted butter (to taste)
Fresh Italian flat leaf parsley (to taste)
Salt & pepper (to taste)
ASPARAGUS
Asparagus (enough for 2 people)
Salt & pepper
Olive oil
MEAT TEMPS
RARE- 120-125
MED RARE -130-135
MED- 140-145
MED WELL- 150-155
WELL- 160+

© STEVEN DOLBY