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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.

Saturday, July 28, 2012

Balsamic-Glazed Pork Chops with Cauliflower Puree by Steven Dolby

(Serves 2 people)
270g Cauliflower florets
2/3 Cup Whole milk
Salt & white pepper
4 Thinly sliced pork chops (boneless)
1/2 Medium onion
1 Clove garlic
1 Tsp brown sugar
1 Tsp fresh rosemary
1 Tsp fresh thyme
1/2 Cup chicken stock
1/4 Cup balsamic vinegar
Olive oil
Salt & ground black pepper
(Great with sweet garden peas, carrots & pearl onions)


Monday, July 23, 2012

Cuban Sandwich by Steven Dolby

(Serves 4 people)
1/4 Cup olive oil
6 Cloves garlic (minced)
1/4 Cup orange juice
1/4 Cup lime juice
Red chili flakes or fresno chili
1/2 Tsp cumin
1/2 Small yellow onion
Salt & ground black pepper (to taste)
500g Pork tenderloin (marinade for 6 hours, cook 375f 20 -25 minutes)
2 Tbsp yellow mustard
12 Slices swiss cheese (3 slices per sandwich)
32 slices dill pickles (8 slices per sandwich)
32 Slices pork tenderloin (8 slices per sandwich)
8 Slices soppressata salami (2 slices per sandwich)
8 Slices virginia ham (2 slices per sandwich)
Baguettes (enough for 4 people)


Tuesday, July 17, 2012

Crispy Duck Breast with pesto sauce and baby Bok Choy by Steven Dolby

(Serves 4 people)
4 Duck breasts
3 Handfuls fresh basil
2 Cloves garlic
Handful toasted pine nuts
E V olive oil
Handful parmesan cheese
Small squeeze lemon juice
Balsamic vinegar (very small amount)
12 Baby bok choy leaves
Salt & ground black pepper
Olive oil


Sunday, July 8, 2012

Tomato Braised Veal Meatballs by Steven Dolby

(Serves 3-4 people)

2 Slices of bread (your choice of bread)
1/2 Cup milk (to soak bread)
2 Medium yellow onions
1/4 Cup balsamic vinegar
1 Tsp brown sugar
3 Cloves of garlic
1 Large beef tomato
790g Canned plum tomatoes (good quality)
1 Cup water
1 Handful fresh oregano (leaves only)
1 Handful boxwood basil (leaves only)
300g Ground lean veal
1 Small yellow onion (for the meatball mix)
1 Clove of garlic (for the meatball mix)
Good handful fresh Italian parsley (for the meatball mix)
Good handful grated cheddar cheese (for the meatball mix)
1 Egg (for the meatball mix)
1/2 Cup flour
Fresh basil (to garnish)
Parmesan cheese
Baby arugula (to garnish)
Olive oil
Salt & ground black pepper (to taste)
Braise meatballs 350f -50 minutes


Monday, July 2, 2012

Shepherd’s Pie by Steven Dolby

(Serves 4 people)
440g Minced lamb
1 Medium white onion
1 Medium carrot
1 Clove garlic
1 Small swede/rutabaga (blanched)
Handful petits pois peas
3 Tbsp Worcestershire sauce
1 Tbsp tomato paste
1/2 Cup beer (your choice of beer)
1/2 Cup chicken stock
Handful thyme sprigs
1 Sprig rosemary
2 Tsp plain flour
730g Red potatoes (skins on)
2 Small egg yolks
1 cup parmesan cheese (grated)
Handful cheddar cheese
Salt & ground black pepper (to taste)
Olive oil