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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, October 31, 2012

3 potato recipes by Steven Dolby

Creamy garlic mushrooms 
with crispy roast potatoes
(Serves 3 people)

500g Russet potatoes
1/2 Medium yellow onion (finely diced)
3 Garlic cloves (minced)
Italian flat leaf parsley (small handful)
2 Tsp fresh lemon juice
175g Button mushrooms (whole)
1/2 Cup vegetable stock
1/4 Cup dry white wine
1/4 Cup heavy cream
Olive oil
Salt & ground black pepper (to taste

Crispy Fries with Cilantro & chili 
(Serves 2 people)

430g Russet potatoes           
1/2 Medium red onion (finely sliced)
1 Fresno chili (finely sliced)
Cilantro (good handful)
1 Tbsp sriracha sauce
Salt & ground black pepper (to taste)
Olive oil
Serve with sour cream

Sautéed New Potatoes With Pesto and Edamame
   (Serves 2 people)

380g New potatoes
110g Edamame
1/2 Medium red onion (finely sliced)
1 Garlic clove (sliced)
1 Tbsp basil pesto (fresh or store bought)
3 Tsp fresh lemon juice
Olive oil
Salt & ground black pepper (to taste)
Finish with pecorino cheese, sliced basil leaves & e v olive oil



Sunday, October 21, 2012

Onion soup by Steven Dolby

(Serves 4 people)
600g Vidalia onions (finely sliced)
2 Garlic cloves (finely diced)
3-4 Sprigs of fresh thyme
1 Tsp dried sage
1/2 Tsp sugar
2 Tsp Plain flour
4 Cups beef stock (or vegetable stock)
4 Slices good crusty bread (I used Italian five grain)
Parmesan cheese (your choice how much)
Shredded mozzarella (your choice how much)
Olive oil
Garnish with thyme leaves
Serve with crusty bread


Monday, October 15, 2012

Striped bass stuffed with fennel, lemon, tomatoes, olives & capers Mediterranean style by Steven Dolby

(Serves 2 people)
2 Pound whole striped bass (gutted and scaled)
Kitchen foil (enough to seal the fish)
70g Fennel (thinly sliced)
4 Slices of lemon (thinly sliced)
70g Garlic chives
1 Garlic clove (finely diced)
1 Fresno chili (finely sliced)
1 Medium tomato (medium dice)
Fresh Italian flat leaf parsley (small handful roughly chopped)
1 Tsp capers
10 green olives
1/2 Cup vegetable stock
1/4 Cup white wine
Olive oil
Salt & ground black pepper (to taste)
Garnish with lemon zest, parsley & fennel tops
Serve with shrimp


Saturday, October 13, 2012

Egg Fried Rice with Sautéed scallops by Steven Dolby

(Serves 2 people)
3/4 Cup rice vinegar
50g Brown sugar
Reduce until it just coats the back of a spoon
3 Medium eggs (cage free)
2 Medium green onions (sliced)
1 Fresno chili (sliced)
10g Fresh ginger (finely sliced)
1 Medium carrot (grated)
50g Broccoli (cut small)
1 Garlic clove (finely diced)
1 Tbsp sesame oil
250g Cooked long grain rice (make sure the rice is cold to get the best texture)
80g Frozen peas
3-4 Tbsp soy sauce (low sodium)
Gradually add the gastrique to your taste
4 Sea scallops (2 per person)
Cook scallops 1 minute on each side)
Garnish with green onion and grated carrot


Monday, October 8, 2012

Cheese Steak Sandwich with Roasted Garlic, Rosemary Aïoli by Steven Dolby

(Serves 2-4 people)
1 Medium bulb of garlic (roasted)
2 Red peppers (roasted and sliced)
1 Large red onion (sliced)
8 Button mushrooms (sliced)
170g Sirloin tip steak (per sandwich)
Havarti cheese (your choice how much)
2 Tbsp mayonnaise
1/2 Tsp Fresh rosemary (cut finely)
Fresh lemon juice (to taste)
Roasted garlic (to taste)
Salt & ground black pepper (to taste)
Olive oil
Good crunchy bread
Roast garlic and peppers 285f 50 minutes
Great with roasted parsnips, fries, chips or a salad


Monday, October 1, 2012

Italian Sausage Soup by Steven Dolby

(Serves 4 people)
550g Italian sausage (sausage casing removed)
1 Tsp smoked paprika
1/2 Tsp chili flakes
1 Medium white onion (finely diced)
1 Medium zucchini (sliced)
1 Celery stalk (sliced)
1 Garlic clove (diced)
2 Anchovy fillets
1/2 Tsp dried sage
Balsamic vinegar (splash)
1/2 Tsp lemon zest
3 1/2 Cups chicken stock
60g Swiss chard
170g Cannellini beans
Fresh Italian flat leaf parsley (small handful)
Fresh basil (small handful)
Olive oil
Finish with Parmesan cheese and crusty bread