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.

Tuesday, March 27, 2012

Grilled baby octopus with spring salad by Steven Dolby













(Serves 2 people)
INGREDIENTS
300g Baby octopus (cleaned)
2 Cups apple cider vinegar
1 Cup water
2 Bay leaves
1 Clove garlic
Ground black pepper (pinch)
FENNEL, LEMON, OLIVE OIL DRESSING
1/2 Tsp fennel seeds
2 Cloves garlic
Ground black pepper (to taste)
1/4 Cup fresh lemon juice (to taste)
1/2 Cup E V olive oil (to taste)
1/4 Cup water
Salt (to taste)
OTHER INGREDIENTS
Cranberry beans (about small handful)
2 Purple potatoes (cut in half)
1 Radish (thinly sliced)
Red spinach (enough for 2 people)
Fresno chili (small brunoise)
Pickled onions (optional)
4 Fresh basil leaves (chiffonade)

© STEVEN DOLBY






Tuesday, March 20, 2012

Steak & Guinness pie by Steven Dolby













(Serves 2 people)
INGREDIENTS


SHORTCRUST PASTRY
125g Plain flour
1/2 Tsp salt
55g Butter
About 30ml cold water
PIE FILLING
480g Beef chuck
1 Large onion
2 Garlic cloves
1 Large carrot
1 Tsp dried thyme
1 Tbsp tomato paste
1/4 Cup Worcestershire sauce
Vegetable oil
1 Bottle of Guinness
1 Tbsp plain flour
1 Cup beef stock
Salt & pepper (to taste)


© STEVEN DOLBY


                                                                                     

Sunday, March 11, 2012

Corned beef and Cabbage by Steven Dolby













(Serves 4-5 people)
INGREDIENTS
2 1/2Ib Corned beef brisket
Water (enough to cover brisket)
2 cups beef stock or beer (optional)
6 Cloves
1/2 Tsp dried ginger
1/2 Tsp dried cinnamon
1 Tsp dill weed
1 Tsp coriander seeds
1 Tsp garlic powder
1/2 Tsp ground black pepper
ROASTED VEG
3 Large parsnips
4 Medium carrots
2 Shallots
4-5 Garlic cloves
2 Medium yellow onions
Salt & pepper (to taste)
1 Tsp honey
1 Tbsp Olive oil
OTHER INGREDIENTS
3-4 Stalks of celery
White cabbage (enough for 4-5 people
1 Large potato
1 Tbsp Vegetable oil
MUSTARD SAUCE
1 Round tsp wholegrain mustard
1 Tsp brown mustard
1/2 Tsp prepared horseradish
5 Tsp mayonnaise
Ground black pepper (to taste)
Flat leaf Italian parsley (pinch)


© STEVEN DOLBY















Tuesday, March 6, 2012

Pan Seared Scallops served on a bed of Butternut Squash Puree with cilantro oil by Steven Dolby













(Serves 4)
INGREDIENTS 
PUREE
560g Butternut squash (diced)
1 Shallot (diced)
1 Garlic clove (diced)
4 Tbsp olive oil
1 Tsp fennel seeds
1/2 Tsp cayenne pepper
4 Cups vegetable stock (good quality)
40g Parmesan cheese
1 Tbsp fresh cilantro (chopped)
CILANTRO OIL
20g Fresh cilantro (blanched)
2 Spinach leaves (for extra colour)
1/4 Cup E V olive oil
Salt & pepper (to taste)
OTHER INGREDIENTS   
12 Medium scallops
Garam masala or curry powder (pinch)
Bean sprouts (your choice how many)
Fresno chili (small brunoise to taste)
Pickled onions ( your choice how many)
pickled onion recipe link

METHOD
1 Peel the butternut squash, cut in half to remove seeds, then dice.
2 Place a medium saucepan on a low heat, add olive oil and diced squash, stir while cooking for two minutes. 3 Add garlic, shallots, fennel seed and cayenne pepper then sweat the ingredients for five minutes, stirring occasionally
4 Add stock, cover and simmer on low heat until the squash cubes are fork tender.
5 Add parmesan cheese.
6 Using a hand or countertop blender, blend mixture until smooth.
7 Strain to remove any lumps.
8 Add finely chopped cilantro.
9 Set aside until serving time.

CILANTRO OIL
1 Using a hand blender or countertop blender, combine olive oil with blanched cilantro and spinach.  Season to taste and set aside.
SEARED SCALLOPS
1 Pat scallops dry and generously season with salt.
2 Dust scallops lightly with your favorite curry powder.
3 Place a nonstick pan on a medium-high heat, add 1 Tbsp vegetable oil.
4 When pan is hot add the scallops, cook until golden brown on both sides (about 1 1/2 minutes per side).
5 Remove from pan and set aside.

SERVING AND PRESENTATION SUGGESTIONS 
Use the puree as a base for your presentation; atop place the seared scallops.  Using the cilantro oil  drizzle around.  Lastly, garnish with fresh cilantro and a salad of fresh soybean sprouts and pickled onions (or fresh crispy vegetables that you like the best).....Enjoy

© Steven Dolby






                                                                                                                





Thursday, March 1, 2012

Minestrone Soup by Steven Dolby













(Serves 5-6 people)
INGREDIENTS
411g Good quality tomatoes (canned)
50g Sun dried tomatoes
50g Peas
80g Good quality cooked ham
1 Rind of parmesan cheese
1 Large potato
3 Garlic cloves
2 Celery stalks
2 Carrots
1 Medium red onion
100g Button mushrooms
130g Cabbage
150g Black eyed peas
3 Cups Good quality chicken stock or homemade
3 Cups water
Rigatoni pasta (about 3 handfuls)
Fresh Italian flat leaf parsley (good handful)
1 Tsp dried oregano
1 Tsp dried basil
Olive oil
White fish (optional)

© STEVEN DOLBY