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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 30, 2013

Pistachio-Bacon Turkey Roulade with Pomegranate Gastrique by Steven Dolby
















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(Serves 2-3 people)

STUFFING
110g Bacon (sliced)
1/2 Medium onion (diced)
1 Stalk of celery (diced)
1 Carrot (diced)
50g Button mushrooms (sliced)
80g Pistachio nuts (lightly smashed)
2 Garlic cloves (minced)
1 Tsp fresh rosemary (chopped)
70g Spinach
150g Crusty bread (cut into small cubes)
1 Egg
3/4 Cup chicken stock
Olive oil
Salt & ground black pepper
26oz/1.625 pound-Boneless Turkey Breast (skin on)
POMEGRANATE GASTRIQUE
1 Cup Apple cider vinegar
7 Tsp Brown sugar
1 Cup Pomegranate juice
Reduce to about 1/3 cup


MAKING
For Stuffing:
2. Place a pan on flame and pour olive oil. Add bacon and cook until crispy. Transfer to a plate lined with paper towel and set aside.
3. In the same pan, pour oil, add onion carrot, and celery. Add a pinch of salt, stir and cook for 10 minutes.
4. Add mushroom and cook for 2 minutes. Put the cooked bacon back into the pan. Stir well.
5. Add nuts, garlic, and rosemary. Stir well and cook for a couple of minutes.
6. Stir in spinach, drizzle little bit of olive oil on top and cook until wilted.
7. Into a large bowl, place bread cubes and put the stuffing mixture into it. Add egg and stock. Stir well.
8. Cut along the middle of the breast, about ¾ and open. Place plastic wrap on top and using a rolling pin flatten the meat. Season the meat with salt and pepper.
9. Put stuffing on meat and spread evenly by patting it down. Leave a boarder around the edge. Roll the breast tight and tie with twine to cook evenly.
10. On a baking sheet, drizzle olive oil and place the rolled turkey breast on top. Season with salt and pepper.
11. Pop in oven and bake at 325 degree F for 75 minutes (1 hour 15 minutes)
For Pomegranate Gastrique
12. In a saucepan, combine cider vinegar, brown sugar, and pomegranate juice. Reduce to about ¼ cup. When reduced transfer to a bowl and set aside. Let cool.

FINALIZING
13. Remove turkey from oven and allow to rest. Remove the twine and cut into slices.

SERVING
14. Drizzle gastrique on top and serve hot!
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© STEVEN DOLBY

















Wednesday, October 23, 2013

Chicken & Black Eyed Pea Soup by Steven Dolby
















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(Serves 3-4 people)
2 Medium chicken breasts (cut into bite-size pieces)
Plain flour (enough to coat)
Olive oil
2 Medium carrots (sliced)
1 stalk of celery (diced)
1/2 Medium yellow onion (diced)
1/2 Tsp chili flakes
2 Tsp soy sauce
3 Garlic cloves (minced)
4 Cups water
1 Can black eyed peas

Directions
1. In a bowl, place flour and season with salt and pepper. Add chicken and coat well.

MAKING
2. In a pan, pour oil, add the coated chicken and cook until golden brown. Transfer it to a bowl and set aside.
3. Add small amount of olive oil into the same pan. Stir in onion, celery and carrots pieces.
4. Season with chili flakes and soy sauce. Cook for 2 minutes and then add chicken back into the pan.
5. Add garlic, cook for 2 minutes and pour water. Bring up to a boil and simmer for 40-50 minutes.
6. Add black eyes peas and cook for 5 minutes. Taste and season with salt and pepper.

SERVING
7. Garnish with parsley and serve with crusty bread.
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© STEVEN DOLBY




Monday, October 21, 2013

Ribollita Soup by Steven Dolby



















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(Serves 3-4 people)
1 Medium carrot (sliced)
1 stalk of celery (sliced)
1 Medium red onion (diced)
50g Pancetta (Deli Sliced)
1 Garlic clove (sliced)
2 Tbsp olive oil
1/2 Tsp chili flakes
200g Kale
200g Red potatoes (diced)
6 Cups chicken stock
1 Medium can whole peeled plum tomatoes
1/2 Can cannellini bean (drained)
Fresh basil (small handful)
Fresh parsley (small handful)
1 loaf of Italian bread

MAKING
1. Place a pan on flame and pour olive oil in it.
2. Add onion, carrot, celery, and pancetta. Season with salt and chili flakes. Stir and cook vegetables for 10-20 minutes.
3. Add garlic and cook for 2 minutes. Stir in kale and cooking until nice and soft.
4. Add potato slices, chicken stock, and tomatoes. Cover and simmer for 90 minutes.
5. In the last 20 minutes of cooking, add beans, basil and parsley. Stir well.
For Bread
6. Cut bread into slices, tear and place them on a baking sheet. Drizzle olive oil and season with salt and pepper. Mix to coat well.
7. Pop the baking sheet in 375 degree F oven and cook for 10-15 minutes.

FINALIZING
8. In a bowl, pour soup, top it with bread pieces and push to soak.

SERVING
9. Drizzle olive oil on top and garnish with grated Parmesan cheese. Serve and enjoy!
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© STEVEN DOLBY





Tuesday, October 8, 2013

Butternut Squash and Sage Focaccia Bread by Steven Dolby















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(Serves 6-7 people)
DOUGH
7g Active dry yeast
1 Tsp sugar
325 ml Warm water
500g High-gluten flour (plus additional for kneading)
1/2 Tbsp salt
50 ml E V olive oil
OTHER INGREDIENTS
180g Butternut squash (Cut into 1-inch cubes)
1 Tsp salt (for the baking dish)
2 Tbsp E V olive oil (for the baking dish)
4-5 Sage leaves (sliced)
Sprinkle the top of the focaccia with salt and a light drizzle of E v olive oil.
Directions
1. In a glass, mix warm water with sugar and yeast. Set aside for 5 minutes.
2. In food processor, add flour and pulse for 30-40 seconds.
3. Add salt and extra virgin olive oil. Turn on the food processor and gradually pour the yeast water mixture.
4. On lightly floured worktop, transfer the dough and gently knead for 5-6 minutes.
5. Into a bowl, sprinkle flour, place the dough, cover with plastic wrap and set aside in a warm place until the dough has doubled in size.
6. Preheat oven to 425 degree F.

MAKING
7. Into a pot of boiling water, add salt and squash pieces. Blanch for 1-2 minutes. Drain and transfer to a bowl. Set aside.
8. Into a baking dish, sprinkle salt and drizzle oil on top. Place the dough into the dish and spread it evenly at the bottom. Make some holes using finger.
9. Top it with blanched squash pieces, sage leaves, drizzle olive oil, season with salt and pepper.
10. Pop the dish in oven and bake for 30-35 minutes. Remove from oven and let the bread cool for 5 minutes.

SERVING
11. Cut into wedges and serve.
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© STEVEN DOLBY