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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.

Friday, August 24, 2012

Farfalle with julienned smoked ham, sweet peas, and rosemary by Steven Dolby

(Serves 2 people)
190g Farfalle pasta
1/2 Medium red onion (diced)
2 Garlic cloves (finely diced)
50g Smoked ham (julienned)
Small handful fresh spinach
1/2 Cup heavy cream
90g Sweet peas
1 Tsp fresh rosemary
1 Tbsp fresh Italian flat leaf parsley (finely chopped for garnish)
2 Tsp olive oil
Salt & ground black pepper (to taste)

1, Bring a large saucepan of lightly salted water to the boil, and cook the pasta until al dente.
2, Place a medium saucepan on a medium heat, add olive oil, smoked ham, rosemary and onions, stir while cooking until the ham is golden brown (about 5 minutes)
3, Add garlic and cook for 1 minute.  Pour in the heavy cream, peas and spinach, bring to the boil and reduce for 1 minute until thickened.
4, When pasta is ready, drain and add to the sauce.
5, Toss gently, coating the pasta with the cream sauce
6, Season to taste
7, Serve with a sprinkle of fresh parsley, grated parmesan cheese and extra virgin olive oil


Wednesday, August 22, 2012

Roasted Vegetable Roulade Pancakes with Shrimp Parsley Cream Sauce by Steven Dolby

(Serves 4-5 people)
1 Red pepper
1 Yellow pepper
7 Baby bella mushrooms
1/2 Beef tomato
1 Medium red onion
2 Garlic cloves
Red chili flakes (pinch)
Salt & ground black pepper (to taste)
Olive oil
Roast vegetable 425f 45-50 minutes
220g Plain flour
3 Eggs
350ml Whole milk
Salt & ground black pepper/white pepper
Dried tarragon (pinch)
Chill for 15 minutes
1/2 Red onion (from the roasted vegetables)
1 Garlic clove (from the roasted vegetables)
1 Cup fish stock
130g White shrimp
1/4 Cup heavy cream
Good handful Italian flat leaf parsley
Salt & ground black pepper (to taste)
Olive oil


Wednesday, August 15, 2012

Mediterranean Braised Poussin with Polenta by Steven Dolby

(Serves 3 people)
3 Poussins/Cornish hens (per person)
37g Spanish chorizo
2 Small red onions
250g Kumatos
2 Banana peppers
2 Large garlic cloves
1/4 Cup red wine (Merlot is recommended)
1 1/2 Cups Fresh chicken stock
Few sprigs fresh rosemary
Olive oil
1 Cup polenta
4 Cups fresh chicken stock
Salt & ground black pepper (to taste)
1 Tbsp unsalted butter