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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.

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 







Friday, April 20, 2012

Roasted summer tomato soup by Steven Dolby














(Serves 4)
INGREDIENTS 


SUMMER SALAD
About 18 grape tomatoes
1 Medium squash
1 Medium zucchini
1/2 Small white onion
80g English cucumber
1 Clove garlic
Boxwood basil (or regular basil)
Salt & ground black pepper
1/4 cup E V olive oil
TOMATO SOUP
About 2.40lb campari tomatoes
1 Clove garlic
1 Stalk celery
1 Medium carrot
1/2 Medium onion
Boxwood basil (or regular basil)
Vegetable stock
Salt & ground black pepper
Olive oil

© STEVEN DOLBY





Wednesday, April 18, 2012

Lobster Potato Salad with tarragon mayonnaise by Steven Dolby













(Serves 2 people)
INGREDIENTS
POTATO SALAD
11-12 New potatoes
1/2 Medium red onion
2 Tsp capers (or to taste)
2 Cloves garlic (or to taste)
Fresh tarragon (to taste)
Lemon zest (to taste)
Scotch bonnet chili (optional & to taste)
E V olive oil (enough to coat)
Pinch of fresh tarragon at the end
Salt & ground black pepper (to taste)
Sesame seeds (to taste)
(Try not to overpower the dish with tarragon)
MAYONNAISE
2 Egg yolks (room temperature)
1 Tsp whole grain mustard
Peanut oil (about 300ml)
1/2 lemon juice
Drop of water (to thin) optional
Salt & pepper (to taste)
Fresh tarragon (to taste)
OTHER INGREDIENTS
2 Lobster tails
E V olive oil

© STEVEN DOLBY


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Wednesday, April 11, 2012

Pan-fried Salmon, Spanish rice with Cilantro Oil by Steven Dolby















(Serves 4 people)
INGREDIENTS
1 Cup basmati rice
1 3/4 Cup cold water
Salt (pinch)
Ground black pepper (pinch)
SPANISH RICE
Celery (one stalk)
1/2 Medium red onion
2 Garlic cloves
Thin aparagus (your choice how much)
1 Can diced tomatoes (good quality)
2 Tsp chili powder
3 Tsp dried oregano
5 Tsp cumin
2 Tsp hot sauce (your choice)
Salt & pepper (to taste)
Sugar (pinch)
Fresh thyme (pinch)
Fresh Italian flat leaf parsley (pinch)
1/2 Cup water
CILANTRO OIL
20g Fresh cilantro (blanched)
1/4 cup E V olive oil
2 Tsp red wine vinegar
Salt & pepper (to taste)
OTHER INGREDIENTS
4 6oz filet of salmon (your choice)
Olive oil

© STEVEN DOLBY 


Tuesday, April 3, 2012

Italian sausages with braised lentils and crispy chorizo by Steven Dolby













(Serves 2 people)
INGREDIENTS
4 Italian sausages (your choice)
1/2 Medium yellow onion
2 Garlic cloves
80g Green lentils
1 Slice bacon
120g Fava beans
60g Chorizo sausage
1/4 Cup red wine vinegar
2 Cups beef stock
Salt & pepper (to taste)
Sugar (pinch)
Italian flat leaf parsley (to garnish)
Olive oil














© STEVEN DOLBY