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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, November 23, 2013

Red & White Quinoa with roasted Squash, Pumpkin seeds & Cranberries by Steven Dolby















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(Serves 3-4 people)
INGREDIENTS
630g Butternut squash
5-6  Fresh sprigs of thyme
1 Medium carrot (diced)
1/2 Medium onion (diced)
1 Garlic clove (minced)
2 Cups chicken or vegetable stock
1 Cup red & white quinoa
70g Pumpkin seeds
60g Dried cranberries
Olive oil
Salt (to taste)

Directions

1. Preheat oven to 400 degree F.
2. Cut the squash in half, remove seeds, drizzle olive oil and season with salt and thyme. Pop in oven and roast for 50-60 minutes. Remove from oven and set aside.

MAKING
3. Place a pan on flame, pour olive oil, add onion and carrot. Sprinkle a pinch of salt and sweat for 10 minutes.
4. Add garlic, cook for 2 minutes, and then pour stock. Bring to a light boil and simmer.
5. Add rinsed quinoa into the pan and give it a good stir. Cover and cook over low flame for 15-20 minutes.
6. Meanwhile, in a roasting tray lay the pumpkin seeds, drizzle olive oil and season with salt. Mix to coat well. Pop in 375 degree F oven and bake for 7-8 minutes.
7. Into the pan with quinoa, add pumpkin pulp, toasted pumpkin seeds, and cranberries. Season with salt and stir gently.

SERVING
8. Serve with a drizzle of olive oil on top and enjoy!

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© STEVEN DOLBY









Monday, November 18, 2013

Potato and Broccoli Gratin with Gorgonzola by Steven Dolby















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(Serves 5-6 people)

INGREDIENTS
1 Medium onion (sliced)
200g Fresh broccoli
760g Potatoes, peeled and cut into 1/8-inch-thick slices
1 Cup heavy cream
3 Garlic cloves (minced)
Soft unsalted butter (enough to brush your dish)
1/2 Tsp fresh thyme leaves
100g Gorgonzola cheese
Salt & Ground black pepper
Olive oil

Things You Will Need
baking dish
baking sheet
foil

Directions
1. Preheat oven to 400 degree F.

MAKING
2. Place a pan on flame and pour oil in it. Add onion, sprinkle a pinch of salt and cook until golden brown. Transfer to a bowl and set aside.
3. In boiling hot water blanch the broccoli for 1 minute. After 1 minute add to an ice bath to stop cooking process.
4. Into a saucepan, pour heavy cream, add minced garlic, pinch of salt, and pepper. Whisk, bring to a light boil and simmer.
5. Grease a baking dish with butter, add one layer of potato and season with salt. Top it with a layer of onion, followed by the rest of the potato slices.
6. Sprinkle thyme and then add the blanched broccoli. Pour hot cream and warp the baking dish with foil.
7. Place the baking dish on a baking sheet, pop in 400 degree F oven and bake for 40-50 minutes or until potatoes are tender.
8. Sprinkle cheese on top and pop into the broiler. Cook until golden brown.

SERVING
9. Cut into pieces and serve hot!

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© STEVEN DOLBY












Thursday, November 14, 2013

Crispy Duck fat Roast Potatoes by Steven Dolby















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(Serves 5-6 people)

INGREDIENTS
130g Duck fat
900g Waxy or floury potatoes (peeled and cut into bite-sized chunks)
Sea Salt
Ground black pepper
Several sprigs fresh thyme
Several sprigs fresh rosemary

Things You Will Need
Roasting tray
Directions
1. Preheat oven to 400 degree F.

MAKING
2. In a roasting tray, place duck fat and pop in oven for 7-8 minutes.
3. Meanwhile in a pot of boiling salted water parboil potato pieces for 7-8 minutes. Drain, place in a bowl and toss well.
4. Remove the roasting tray from oven and place potatoes pieces in hot fat. Season with salt and pepper. Place the tray back into the oven at 400 degree F for 40 minutes.
5. After 40 minutes, turn the potatoes, add fresh thyme and rosemary. Pop back into the oven at 475 degree for another 15-20 minutes.

SERVING
6. Sprinkle sea salt and serve hot.

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© STEVEN DOLBY






Monday, November 11, 2013

Creamy Cauliflower Soup with Caramelized Cauliflower by Steven Dolby















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(Serves 3-4 people)
1/2 Medium white onion (sliced)
1 Stalk of celery (sliced)
170g Peeled potatoes (sliced)
500g Cauliflower
1 Tbsp olive oil
2 Garlic cloves (minced)
1/2 Tsp caraway seeds
4 Cups vegetable Stock
QUICK WHITE SAUCE
50g Unsalted butter
45g All-purpose flour
2 1/4 Cups cold whole milk
CARAMELIZED CAULIFLOWER
200g Cauliflower
2 Tbsp olive oil
1/2 Tsp salt
1 Tsp brown sugar

DIRECTIONS
1. Preheat oven to 375 degree F.

MAKING
2. In a pan, pour olive oil, add onion, potato, celery, cauliflower, garlic, and caraway seeds. Stir and gently sweat for 10-15 minutes.
3. Pour stock, bring to a boil and simmer until tender.
For Quick White Sauce:
4. In a pan, melt butter and add flour. Mix well and cook for 2-3 minutes.
5. Pour milk, 1 cup at a time and whisk well until thick. Transfer to a bowl and set aside.
For Caramelized Cauliflower:
6. On a baking sheet, drizzle olive oil and place cauliflower florets.
7. Season with salt and brown sugar. Mix well and place in a 375 degree F oven and cook until golden brown.

FINALIZING
8. When the vegetables are tender add the white sauce into the pan and stir well. Puree the soup and season with salt and white pepper.

SERVING
9. Serve hot with caramelized cauliflower on top and enjoy!
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© STEVEN DOLBY


Wednesday, November 6, 2013

2 Yummy Shrimp Dishes for the Holidays by Steven Dolby



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Grilled Shrimp and Scallops with Red, Gold Beet Salad and Calypso Sauce

Calypso Sauce
(Serves 8 people)
1/2 Medium yellow onion (sliced)
1 Tsp Brown sugar
4 Garlic cloves (thinly sliced)
4 Tbsp apple cider vinegar
2 Tbsp vodka
 Juice of 3 limes
1 Tsp ground allspice
3 Habanero chili
7g Grated ginger
1 Tbsp olive oil
Salt (to taste)
Refrigerate 1 hour
OTHER INGREDIENTS
60g Red beets (Thinly sliced)
60g Gold beets (Thinly sliced)
40g Watermelon radish (Thinly sliced)
4 Shrimp per person (peeled and deveined)
4 Scallops per person
Olive oil
Salt (to taste)
For Grilled Shrimp and Scallops with Red, Gold Beet Salad and Calypso Sauce 
Directions
For Calypso Sauce: 
1. In a pan, pour olive oil, add onion and a good pinch of salt. Sprinkle sugar and cook until golden brown. 
2. Add garlic, cook for 2-3 minutes and transfer it to a blender, followed by vinegar, vodka, lime juice, allspice, habanero, and grated ginger. Blend until smooth. Transfer to a bowl, cover with plastic wrap and pop in refrigerator for an hour. 

MAKING 
3. Into a bowl, place shrimp, drizzle olive and season with salt. Mix well. 
4. Place a grill pan on flame and cook shrimp in it. 
5. Season scallops with salt and cook in a hot pan with oil. Transfer shrimp and scallop to a plate and set aside. 
6. In a bowl, place baby chard, Mache, and arugula. Sprinkle salt, drizzle oil and toss lightly. 
7. Just before serving season the beets (red and golden) and radish. 

SERVING 
8. On a platter lay beets and radish, followed by salad greens, shrimp, and scallops. Spread some sauce and serve immediately. 



Steve's Spicy Sriracha Shrimp
(Serves 2-3)
1/2 Medium onion (diced)
7 Tsp Sriracha sauce
1/4 Cup red wine vinegar
5 Garlic cloves (minced)
8g Grated ginger
1/2  freshly squeezed lemon
1 Tbsp olive oil
Salt & Ground black pepper (to taste)
100g Jarred roasted red peppers
350g Large shrimp (peeled and deveined, tail on)
For Spicy Sriracha Shrimp 
Directions
1. In a bowl, combine sriracha, red wine vinegar, garlic, ginger, and lemon juice. Whisk well. 

MAKING 
2. Place a pan on flame, pour oil and sweat onion for 5 minutes. 
3. Add roasted pepper and cook for 1-2 minutes. 
4. Stir in shrimp and sauce (prepared earlier). Cook until done. 

SERVING 
5. Garnish with parsley, basil and serve hot!

© STEVEN DOLBY