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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.

Tuesday, February 26, 2013

Poached Salmon in Miso Broth by Steven Dolby













Subscribe to me on YouTube (Serves 2 people)
INGREDIENTS
MISO BROTH
1 Medium carrot ( cut into thin strips)
1/2 Medium red chili (cut into thin strips)
20g Fresh ginger (cut into thin strips)
1 Medium red onion (finely diced)
2 Garlic cloves (finely diced)
3 Cups water
1 Tbsp soy sauce (to flavor the broth)
2 Green onions (ripped to flavor the broth)
1 Tsp fish sauce (to flavor the broth)
Leftover ginger peel (to flavor the broth)
Fresh coriander (small handful to flavor the broth)
1 Tbsp white miso paste
1 Tsp sugar
OTHER INGREDIENTS
Two 4oz Salmon fillets
Fresh dill (to garnish)
1 Small green onion (sliced to garnish)
1 Medium button mushroom (thinly sliced to garnish)
Alfalfa sprouts (to garnish)
Fresh coriander (to garnish)

© STEVEN DOLBY







Saturday, February 23, 2013

Fettuccine Puttanesca recipe by Steven Dolby













Subscribe to me on YouTube (Serves 3 people)
PASTA
300g "00" Flour
3 Eggs
1 Egg yolk
Pinch of salt
PUTTANESCA SAUCE
1 Medium yellow onion (sliced)
2 Garlic cloves (sliced)
3 Anchovy fillets
130g Mixed olives (pitted)
25g Capers
Chili flakes (to taste)
650g Tomatoes (good quality)
Salt & ground black pepper (to taste)
1 Tsp sugar
Fresh Italian flat leaf parsley (to finish)
1 Diced fresh tomato (to finish)
Pecorino cheese (to finish)
Drizzle extra virgin olive oil (to finish)

Also great with Arugula and Basil

© STEVEN DOLBY











Tuesday, February 12, 2013

filet mignon and Lobster tail with Bearnaise sauce by Steven Dolby













Subscribe to me on YouTube BEARNAISE SAUCE
(Serves 6-7 people)
1/2 Medium shallot (sliced)
1 Tsp unsalted butter (for sweating)
2 Tarragon sprigs
1/2 Tsp black peppercorns
1/2 Cup apple cider vinegar
1/4 Cup white wine
2 Sticks of unsalted butter (melted)
4 Egg yolks
2 Tsp Tarragon (roughly chopped at the end)
Salt & ground black pepper (to taste)
Keep warm over a pan of warm water

OTHER INGREDIENTS
6oz filet mignon (per person)
4oz Lobster tail (per person)
Side item of your choice

© STEVEN DOLBY















Monday, February 4, 2013

3 Easy flatbread pizza snack recipes by Steven Dolby

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BUFFALO CHICKEN 
(Serves 2-3 pizzas)
Chicken breast (enough for 2 people cut into strips)
Salt & ground black pepper
1 Tsp smoked paprika
1/2 Tsp chili flakes
Olive oil (drizzle)
SAUCE
1 Medium shallot (finely diced)
1 Tbsp olive oil
25g Unsalted butter
1 Cup chicken stock
1/4 Cup Worcestershire sauce
1/4 Cup hot sauce (franks)
1 Can Tomatoes
OTHER INGREDIENTS
2-3 Flatbreads
Monterey jack cheese (your choice how much)
Celery (your choice how much)
Fresno chili (your choice how much)
Sour cream (your choice how much)

MUSHROOM AND SAUSAGE WITH ARUGULA AND GRUYERE
(Serves 2-3 people)
WHITE SAUCE
1 Medium shallot (finely sliced)
1 Garlic clove (sliced)
3-4 Thyme sprigs
25g Unsalted butter
20g Plain flour
1 1/2 Cups cold milk
Salt & ground black pepper (to taste)
OTHER INGREDIENTS
2-3 Flatbreads
212g Italian sausage (cut into small chunks)
100g Baby Bella mushrooms (thinly sliced)
1/2 Small red onion (thinly sliced)
Gruyere Cheese (your choice how much)
Arugula (your choice how much)

ROASTED SWEET PEPPERS WITH BACON, BASIL AND MOZZARELLA
(Serves 2-3 people)
SWEET PEPPER SAUCE
220g Sweet peppers
2 Medium tomatoes (cut into quarters)
2 Garlic cloves
Olive oil (drizzle)
Salt & ground black pepper
OTHER INGREDIENTS
2-3 Flatbreads
60g Bacon (sliced)
Fresh basil (your choice how much)
Fresh mozzarella (your choice how much)

© STEVEN DOLBY