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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.

Thursday, May 31, 2012

Boulangère Potatoes by Steven Dolby













(Serves 4-5 people)
INGREDIENTS
6 Medium starchy potatoes (thinly sliced)
3 Medium onions (thinly sliced)
1 Clove garlic
1 Cup vegetable stock (homemade or store bought)
1/2 Tsp dried Italian seasoning
1/2 Tsp Garlic powder
Fresh thyme
Fresh Italian flat leaf parsley
Olive oil
Cheese of your choice (optional)
2 Tbsp unsalted butter

© STEVEN DOLBY 
















Wednesday, May 30, 2012

Calamari with Roasted Tomato Chipotle Sauce by Steven Dolby













(Serves 2 people)
INGREDIENTS
280g Squid rings
1 Cup milk
2 Tsp garlic powder
1 Tsp turmeric powder
SAUCE
40g Red smoked jalapenos
330g Chopped tomatoes
1/2 Medium onion
1 Clove garlic
1/2 Fresh lime juice
1/2 Cup water
Olive oil
2 Tsp oregano
2 Tsp cumin
1 Tsp sugar
Fresh cilantro (handful)
Salt & ground black pepper (to taste)
BATTER
100g plain flour
1/2 Cup milk
1 egg
Salt & ground black pepper
OTHER INGREDIENTS
Vegetable oil (for frying 365f)
Green onion (to garnish)
Serrano chili (to garnish small brunoise)
4 Cherry tomatoes (to garnish)
Cilantro leaves (to garnish)

(cook the squid no more than 2 minutes)


© STEVEN DOLBY  













Monday, May 21, 2012

Roast Beef & sweet onion jam, Mozzarella panino by Steven Dolby













(Serves 1 person)
INGREDIENTS
ONION JAM (Serves 4 people)
3 Medium vidalia onions
1/2 Tsp red chili flakes
1/4 Cup aceto balsamico
1/4 Cup worcestershire sauce
1 Tsp brown sugar
1 Clove garlic
OTHER INGREDIENTS
Sourdough bread (2 slices)
Homemade or store bought pesto (generous spread)
3-4 Fresh basil leaves
2 Slices beef tomato
4-5 Slices mozzarella cheese
4-5 Slices deli roast beef
1 Tsp onion jam
Olive oil
Salt & ground black pepper (to taste)

© STEVEN DOLBY  




Arugula salad with Fennel, Parmesan, toasted Pine Nuts & Balsamico by Steven Dolby













(Serves 4 people)
INGREDIENTS
2 Handfuls arugula
1 Small fennel bulb
3 Tbsp Aceto balsamico
100g Parmesan
1/3 Cup E V olive oil
50g Pine nuts
Fennel tops (for garnish)
Salt & ground black pepper (to taste)

© STEVEN DOLBY   
                              

Monday, May 14, 2012

Zuppa di Pesce (Fish soup) by Steven Dolby














(Serves 5-6 people)
INGREDIENTS
190g Scallops
430g White cod
180g White shrimp
260g Littleneck clams
790g Canned peeled tomatoes
7-8 Grape tomatoes
1 Medium yellow onion
1 Shallot
1/2 Fresno chili
1 Stalk celery
1 Red bell pepper
2 Clove garlic
2 Tsp capers
1 Cup dry white wine
1 Cup fish stock
Fresh basil (lots of it)
Fresh Italian flat leaf parsley (lots of it)
Salt & ground black pepper (to taste)
© STEVEN DOLBY  














Tuesday, May 8, 2012

Tomato, Basil Risotto with roast Chicken by Steven Dolby













(Serves 2 people)
INGREDIENTS
1/2 Medium yellow onion
1 Stalk celery
About 60g arborio rice (per person)
400g Canned peeled tomatoes
1 Tbsp tomato paste
1/2 Cup dry white wine
Olive oil
Salt & ground black pepper
3 Cups chicken stock
1 Clove garlic (for stock)
1 Handful basil (for stock)
1 Handful basil (for risotto)
1 Tbsp butter (unsalted)
2 Tbsp parmesan cheese
2 Chicken drumsticks
(Bake the chicken 400f, about 25-30 minutes)
© STEVEN DOLBY    



Sunday, May 6, 2012

Roasted rack of New Zealand lamb with ratatouille and mint persillade by Steven Dolby














(Serves 2 people)
INGREDIENTS
RATATOUILLE
160g Zucchini
1 Red pepper
320g Campari tomatoes
1 Medium yellow onion
170g Eggplant
Fresh thyme (good pinch)
Olive oil (enough to coat the ratatouille)
1 Tbsp balsamic vinegar
2 Tsp herbes de provence
Salt & ground black pepper (to taste)
PERSILLADE
4g Fresh mint
7g fresh Italian flat leaf parsley
2 cloves garlic
1/4 Cup red wine vinegar
1/4 Cup E V olive oil
Salt & ground black pepper (to taste)
(Put in the fridge 15 minutes)
OTHER INGREDIENTS
1/2 Rack of lamb (4 ribs frenched)
(I cooked the lamb at 400f for about 20 minutes)


© STEVEN DOLBY   



Tuesday, May 1, 2012

Taco pizza by Steven Dolby












(Serves 2)
INGREDIENTS
PIZZA DOUGH
250g Tipo 00 flour or all purpose flour
3.5g Dried yeast
160ml Warm water
Salt (pinch)
1 Tbsp E V olive oil
(Set in a warm place until doubled in size..about 30 minutes)
TACO MIX
1/2 Large red onion
1 Clove garlic
Fresh cilantro (to taste)
2 Tbsp vegetable oil
70g Mexican chorizo sausage
300g Lean ground beef
2 Tsp dried oregano (or to taste)
2 Tsp mild chili powder (or to taste)
1 Tbsp ground cumin (or to taste)
Salt & ground black pepper (to taste)
2 Tsp hot sauce of your choice
411g Good quality canned tomatoes
1 Tsp Sugar
Flour (pinch)
GUACAMOLE
1 Avocado
2 Tsp raw red onion
1 Small clove garlic
Fresh cilantro (to taste)
Small squeeze fresh lemon juice (to taste)
1/2 Tsp cayenne pepper (or to taste)
1 Generous tsp sour cream
Salt & ground black pepper (to taste)
TOPPINGS 
Green onion
Cilantro
Scotch bonnet
Red onion
Lettuce (iceberg)
Guacamole
Sour cream
Hot sauce (Tapatio)
(Cook pizza in a 500f oven 12-15 minutes)


© STEVEN DOLBY