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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 27, 2013

Fresh Farfalle with Mushrooms & Spinach by Steven Dolby
















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(Serves 2 people)
PASTA DOUGH
200g "00" Flour
2 Eggs
1 Egg yolk
1/2 Tsp salt
Flour for dusting
Rest at room temperature for at least 30 minutes 

TOASTED BREADCRUMBS
40g Fresh breadcrumbs
1/2 Tsp garlic powder
Salt (small pinch)
OTHER INGREDIENTS
1/2 Medium yellow onion (finely diced)
160g Baby Portobello Mushrooms (sliced)
1 Garlic clove (finely diced)
2 Anchovy fillets
1 Tsp fresh thyme Leaves
1-2 handfuls baby spinach
Freshly squeezed lemon juice (to taste)
Red chili flakes (to taste)
Olive oil

Things You Will Need
Pasta machine
Food processor
Pot of salted boiling water

Directions
For Dough:
1. In food processor aerate flour for 15-20 seconds.
2. In a bowl, whisk together egg and egg yolk.
3. Add salt, turn on the food processor and then add the egg mixture.
4. When the dough comes together transfer it to a floured work top. Knead for 5 minutes and let rest for at least 30 minutes at room temperature.

MAKING
For Pasta:
5. Place dough on lightly floured work top. Cut into half and flatten with your palm.
6. Lightly flour pasta machine and pass dough through it on setting 6.
7. Place on counter top, sprinkle flour, fold and pass it again through the machine. Repeat the process 2-3 times.
8. Now pass the dough through the machine from the widest to the narrowest setting (5, 4, 3, 2, and 1).
9. Cut the dough sheet in half and then into 1-inch wide strips. Further cut the strips into 1-inch rectangle and pinch in the middle. Set aside to dry for 30 minutes.
For Toasted Breadcrumbs:
10. Place a pan on flame and pour oil in it.
11. Add breadcrumb, garlic powder, and salt. Toast for 2-3 minutes. Transfer it to a bowl and set aside.
For Farfalle:
12. Place a pan on flame and pour oil in it.
13. Add onion, anchovy, and thyme. Cook for 2 minutes.
14. After 2 minutes, add mushroom and cook for another 5 minutes.
15. Stir in garlic, cook for 2 minutes and then add spinach and lemon juice. Mix well and season with chili flakes.
16. In a pot of salted boiling water cook pasta for 1 minute.
17. Drain and add pasta to the pan. Toss well.

SERVING
18. Garnish with Parmigiano Reggiano, chili flakes, fresh thyme leaves, olive oil and toasted breadcrumbs. Serve and enjoy!
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© STEVEN DOLBY






Friday, July 19, 2013

Fresh Pork Rolls by Steven Dolby
















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(Serves 15-20 rolls)
INGREDIENTS 
8 oz Pork tenderloin (thinly sliced)
1/2 Tsp chinese 5 Spice
1/2 Tsp brown sugar
Juice of half a lemon
1 Large garlic clove (grated)
1/4 Cup soy sauce
110g Vermicelli rice noodles
2 Green onions (sliced)
95g Cucumber (thinly sliced)
2 Medium carrots (grated)
Habanero (finely diced, to taste)
Thumb-sized piece of fresh ginger (grated)
1 Large garlic clove (grated)
Juice of one lime
110g Lettuce (shredded)
Fresh cilantro (good handful, roughly chopped)
1 Tbsp rice wine vinegar
Salt (to taste)
2 Tbsp fish sauce
15-20 Small rice-paper wrappers
DIP
2 Tbsp soy sauce
2 Tbsp rice wine vinegar
Juice of 1 lemon
1 Tsp brown sugar
1/2 Tsp sesame seeds
Chili flakes(to taste)

Directions
1. Into a sandwich bag, place tenderloin and add Chinese 5 spice, brown sugar, lemon juice, grated garlic, and soy sauce. Seal the bag and put it in the fridge to marinate for 2 hours.
2. Preheat oven to 425 degree F.

MAKING
3. Into a hot pan, place meat and sear on all sides.
4. Place pan in oven and cook for 15 minutes. Remove from oven and let the meat rest. Cut into thin slices and set aside.
5. In boiling water, cook noodles, drain and rinse under cold water.
6. Into a bowl, combine green onion, cucumber, grated carrot, harbanero, grated ginger, garlic, lime juice, shredded lettuce, cilantro, rice wine vinegar, salt, and fish sauce. Add cooked noodles and mix well.
For Dipping Sauce:
7. In a bowl mix together soy sauce, lemon juice, brown sugar, rice wine vinegar, sesame seeds, and chilli flakes.

FINALIZING
8. Soak rice paper in hot water for 15-20 seconds.
9. On wet counter top, place the soaked rice paper and top it with noodles mixture.
10. Place some meat on top and fold the sides, then roll tight. Repeat the process for remaining wrappers.

SERVING
11. Serve with sauce and enjoy!
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© STEVEN DOLBY



Sunday, July 14, 2013

Ceviche by Steven Dolby















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(Serves 2-3 people)
INGREDIENTS
100g Escolar (thinly sliced)
110g Yellowfin tuna (thinly sliced)
120g Bay Scallops (cut in half)
1/2 Tsp Ground Cumin
Juice of 2 lemons
Juice of 1 lime
Juice of 1/2 orange
Marinate fish in the Refrigerator for 20-25 minutes
1/2 Medium shallot (finely diced)
2 Medium tomatoes (finely diced)
Habanero (finely diced to taste)
50g Cucumber (peeled, seeds removed & finely diced)
Fresh cilantro (to taste)
3 Tbsp olive oil
Salt (to taste)

Directions
1. Into a roasting tray or bowl, place tuna, escolar, and bay scallops as shown in the video. Sprinkle cumin on top.
2. In a separate bowl, mix together lime, lemon, and orange juice.
3. Strain and pour juice over the fish in roasting pan. Cover and place the pan in refrigerator for 20-25 minutes.

MAKING
4. In a bowl, add shallot, tomato, habanero, cucumber, and cilantro.
5. Drizzle olive oil and season with salt.
6. When the fish is marinated, strain the juice and add scallops to the bowl with shallot tomato mixture. Mix well.

FINALIZING
7. On a platter, lay tuna, escolar slices and spoon scallop tomato mixture on top.

SERVING
8. Finish with a pinch of salt, lime zest, orange zest, fresh parsley and a drizzle of olive oil. Serve and enjoy!

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© STEVEN DOLBY



Sunday, July 7, 2013

Caraway and Onion flatbread with Hummus by Steven Dolby













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HUMMUS
(Serves 4-5 people)
1 Large garlic bulb
Olive oil
1/3 Cup Tahini (sesame seed paste)
Juice of Half lemon
Roasted garlic
400g Canned chickpeas (drained)
1 Tsp ground cumin
Salt (good pinch)

Finish with E V olive oil, sprinkle Red Chili Flakes, ground Cumin & fresh chopped Parsley


















FLATBREAD
(Serves 2-3 people)
1 Medium onion (sliced)
Sugar (pinch)
150g All-purpose flour
1/2 Tsp caraway seeds
2 Tbsp olive oil
Salt (pinch)
Ground black pepper (pinch)
1/4 Cup warm water

Directions
For Hummus:

1. Preheat oven to 375 degree F.
2. On a piece of foil, place garlic bulb, drizzle olive oil, sprinkle salt and wrap tight.
3. Pop in oven and roast for 45-50 minutes. Remove from oven and allow it to cool.

MAKING
4. In food processor, combine tahini, and lemon juice.
5. Squeeze and add roasted garlic. Blitz for about 1 minute.
5. Add chickpeas, cumin, and salt. Blitz until smooth. Taste and adjust seasoning of salt, tahini, and lemon juice.

FINALIZING
6. Into a bowl, transfer the hummus and finish with extra virgin olive oil, ground cumin, red chili flakes, and fresh parsley.

For Flatbread:
MAKING
1. In a pan, pour oil, add onion, sprinkle sugar and cook until golden brown.
2. Into a bowl, combine flour, caramelized onion, caraway seeds, olive oil, salt, and ground black pepper. Mix well.
3. Pour water and knead just to bring it together. Cover with plastic wrap and let the dough rest for 30-40 minutes.

FINALIZING
4. On lightly floured surface, knead dough for 10 minutes. Shape into a log and slice into pieces.
5. Roll the dough pieces flat and cook in a flat hot dry pan until golden and crispy.

SERVING
6. Serve flatbread with hummus and enjoy!
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© STEVEN DOLBY





Monday, July 1, 2013

3 Yummy hot dogs by Steven Dolby

OLIVE AND SUN-DRIED TOMATO TAPENADE
WITH ROASTED PEPPERS DOG

(Serves 10-15 people)
1 Large red bell pepper (cut into chunks)
1 Large yellow bell pepper (cut into chunks)
1 Large garlic bulb
TO MAKE THE TAPENADE
150g Black olives (pitted)
130g Green olives (pitted)
70g Sun-dried tomatoes
Fresh Italian flat leaf parsley (good handful)
Roasted garlic bulb
1/4 Cup extra-virgin olive oil
Juice of half a lemon (to taste)
Ground black pepper (to taste)

For Olive and Sundried Tomato Tapenade with Roasted peppers Dog: 

1. Preheat oven to 375 degree F. 
2. On a piece of foil, place garlic bulb, drizzle olive oil, season with salt and wrap tight. 
3. In a roasting tray, place pepper chunks and wrapped garlic. Drizzle olive oil and season with salt. Mix well. 

MAKING 
4. Pop the tray in preheated oven and roast for 35-40 minutes. 
For Tapenade: 
5. In food processor add green olives, black olives, sundried tomato, parsley, and squeezed roasted garlic. Pulse for a minute. 
6. Gradually pour olive oil and blend to get a smooth consistency. 
7. Pour lemon juice and season with black pepper. Mix well, cover and refrigerate for 30-40 minutes. 
8. On a hot grill, place hot dogs and cook until done. 

FINALIZING 
9. Roughly chop the roasted peppers and set aside. 
10. Place a dog on each bun and top it with tapenade and roasted bell peppers. 

SERVING 
11. Garnish with parsley, serve and enjoy! 

PICO DE GALLO WITH AVOCADO
AND FRIED TORTILLA CHIPS

(Serves 10-15 people)
TO MAKE PICO DE GALLO
215g Fresh tomatoes (diced)
1 Large poblano pepper (diced)
1 Medium white onion (diced)
1 Tsp garlic powder
Fresh cilantro (good handful)
Juice of half a lime
Salt & ground black pepper (to taste)
8 fresh corn tortillas (cut into strips)

For Pico De Gallo with Avocado and Fried Tortilla Chips: 
For Pico De Gallo: 
1. In a bowl, add diced tomato, poblano pepper, onion, garlic powder, cilantro, and lime juice. 
2. Season with salt and pepper. Mix well, cover the bowl and refrigerate for 30-40 minutes. 

MAKING 
3. In a frying pan heat vegetable oil until it reaches 350 degree F. 
4. Deep dry tortillas in hot oil until nice and brown. Drain on paper towel. Season with salt. 
5. Place a dog on each bun and top it with pico de gallo, and avocado. 

SERVING 
6. Squeeze lime juice, garnish with fried tortilla, cilantro and serve immediately. 

ASIAN SLAW WITH HOISIN DOG

(Serves 10-15 people)
TO MAKE THE ASIAN SLAW
1/4 Cup soy sauce
1 Tsp sesame oil
1/4 Cup rice wine vinegar 
6g Fresh ginger (grated)
1 Large garlic clove (grated)
1 Tsp brown sugar
Juice of half a lemon
1 Tsp white sesame seed
230g Napa cabbage (shredded)
1  Fresno chili (finely diced)
70g Salted Peanuts (toasted)
3-4 Green onion (finely diced)

For Asian Slaw with Hoisin Dog: 
MAKING 
1. In a bowl, combine soy sauce, sesame oil, rice wine vinegar, ginger, garlic, brown sugar, lemon juice, and sesame seeds. Mix well. 
2. In a large mixing bowl, add shredded cabbage and diced chili. 
3. Pour the dressing and mix well. Cover the bowl and pop in refrigerator for 1 hour. 
4. Meanwhile, in pestle and mortar smash peanuts and toast it lightly in a pan. 

FINALIZING 
5. Place grilled dog on bun and top it with slaw, toasted peanuts, and green onion. 

SERVING 
6. Drizzle hoisin sauce on top and serve immediately.

© STEVEN DOLBY