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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, December 24, 2013

Christmas Day Brunch by Steven Dolby















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(Serves 2-3 people)
ROASTED TOMATOES
170g Grape tomatoes
2 Tbsp olive oil
Salt (pinch)
FRENCH TOAST BATTER
1/2 Cup whole milk
2 Eggs
Ground black pepper (pinch)
Salt (pinch)
2 Green onions (thinly sliced)
Fresh cilantro (handful)
1/2 JalapeƱo (finely diced)
1 Tsp smoked paprika
1/2 Tsp cumin
OTHER INGREDIENTS
Bacon
Eggs
Ciabatta bread
Hot sauce

Directions
1. Preheat oven to 350 degree F.

MAKING
For Roasted Tomatoes:
2. On a roasting tray, place the tomatoes, drizzle olive oil, and season with salt. Toss to coat well and pop in oven at 350 degree F for 25 minutes.
For French Toast Batter:
3. In a bowl, combine milk, beaten egg, salt, pepper, sliced green onion, cilantro, jalapeno, paprika, and cumin. Mix well.
4. Cut bread into thick slices and soak in batter for 3 minutes each side.
5. Place a grill pan over medium flame and cook bacon in it.
6. In a pan, pour olive oil, add egg, followed by a dash of water. Cover the pan with lid and cook to desired doneness.

FINALIZING
7. In a non-stick pan, place the soaked bread slices and cook until golden brown on each side.
8. On a platter, lay bread and top it with bacon slices, roasted tomato, and egg. Garnish with black pepper and hot sauce.

SERVING
9. Drizzle roasted tomato juice on top, serve and enjoy!
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© STEVEN DOLBY















Wednesday, December 18, 2013

Arancini with fresh creamy Mozzarella served with Basil Almond Pesto by Steven Dolby
















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(Serves 7-8 people)
BASIC RISOTTO
2 Medium stalks of celery (finely diced)
1/2 Medium onion (finely diced)
2 Tbsp olive oil
1 1/2 Cups carnaroli rice
1/2 Cup dry white wine
8 Cups vegetable stock
1/2 Cup fresh Parmesan cheese
2 Tbsp unsalted butter
Salt (to taste)
BASIL ALMOND PESTO
110g Almonds (toasted)
20g Fresh basil
1 Garlic clove
3/4 Cup Olive oil
1/2 Cup fresh Parmesan cheese
OTHER INGREDIENTS
Vegetable oil (for frying)
1 1/2 oz Fresh Mozzarella (small cubes)
1/2 Cup plain flour
2 Eggs (beaten)
1 1/2 Cups fresh bread crumbs

Directions
MAKING
For Basic Risotto:
1. In a pan, heat olive oil, add onion, celery, and a pinch of salt. Sweat for 5-6 minutes.
2. Add rice, cook for 3-5 minutes, and pour white wine. Cook until liquid is completely absorbed.
3. Pour a ladle of hot stock into the rice and cook until the liquid is absorbed. Repeat the process and cook for 35-40 minutes or until the rice is tender.
4. Add cheese and butter. Cover with lid and set aside for 2 minutes.
5. Season with salt to taste and give it a good stir.
6. Into a baking sheet, transfer the rice and set aside to cool. You can also make the rice a day ahead.
For Pesto:
7. Into the food processor, add toasted almonds, basil, and garlic. Pulse for 1 minute.
8. Add olive oil and parmesan. Stir well and set aside.

FINALIZING
9.Into a pan, heat about 3-4-inches of oil until it reaches 350 degree F.
10. Add mozzarella into the rice and shape into small balls. Coat with flour, egg, and finally with bread crumb.
11. Fry the rice balls in hot oil for 3-4 minutes, turning occasionally. Drain on paper towel.

SERVING
12. Serve with pesto and enjoy!
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© STEVEN DOLBY







Tuesday, December 10, 2013

Honey-Balsamic Glazed Brussels Sprouts with toasted Hazelnuts by Steven Dolby














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(Serves 3-4 people)
INGREDIENTS
620g Brussels sprouts (trimmed and halved)
4 Tbsp olive oil
1/4 Cup balsamic vinegar
2 Tbsp honey
Good pinch of salt
40g Hazelnuts

Directions
1. Preheat oven to 400 degree F.

MAKING
2. On a roasting tray, drizzle olive oil and place the Brussels sprouts.
3. Add balsamic vinegar, honey, salt, and mix to coat well.
4. Pop the roasting tray in oven and cook for 20-25 minutes.
5. Into a pan, add hazelnuts and toast over low flame for 5-6 minutes. Then, transfer to a mortar and pestle and grind lightly.

FINALIZING
6. Into a bowl, transfer the Brussels sprouts, sprinkle hazelnut and salt on top.

SERVING
7. Drizzle a touch of olive oil and serve immediately.

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© STEVEN DOLBy





Saturday, December 7, 2013

Chicken, pickled Beet salad with Horseradish Peppercorn Mayonnaise by Steven Dolby















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(Serves 5-6 people)
BAKED BEETS
450g Fresh beets (medium sized, stems removed)
1 Cup water
1/2 Tsp salt
PICKLING MIX
1 Cup red wine vinegar
1 Cup water
2 Tsp coriander seeds
2 Tsp caraway seeds
1 Tsp black peppercorns
HORSERADISH PEPPERCORN MAYONNAISE
3 Egg yolks
Salt (pinch)
2 Tsp cider vinegar
2/3 Cup canola oil
2 Tsp prepared horseradish
2 Tsp grinding black peppercorns
If it gets too thick, add a little water
OTHER INGREDIENTS
leftover chicken or turkey (enough for 5-6 people)
Arugula (enough for 5-6 people)
1 Medium onion (thinly sliced)
Italian flat leaf parsley (small handful)
Salt (to taste)

Directions
1. Preheat oven to 400 degree F.

MAKING
For Baked Beets:
2. In a roasting tray, place the beets, pour water, add salt, cover the tray with foil and pop in 400 degree F oven for 60-90 minutes.
3. Remove the tray from oven and allow the beets to cool. Then, peel dice the beets and place in a roasting tray.
For Pickling Mixture:
4. In a measuring cup, combine red wine vinegar, water, coriander seeds, caraway seeds, and black peppercorns. Mix well.
5. Pour the pickling mix into the roasting tray with diced baked beets. Refrigerate overnight.
For Horseradish Peppercorn Mayonnaise:
6. In a mixing bowl, combine egg yolks, salt, and cider vinegar. Whisk for 1 minute.
7. Whisk constantly and slowly pour the oil. Add horseradish and peppercorn. Mix well.

FINALIZING
8. In a bowl, add arugula, onion, parsley, and salt. Mix lightly. Place chicken and beets on top.

SERVING
9. Spoon over horseradish mayonnaise and serve immediately.
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© STEVEN DOLBY







Tuesday, December 3, 2013

Italian Sausage Rolls with Tomato-Basil sauce by Steven Dolby















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(Serves 4 people)
SHORTCRUST PASTRY
125g Plain flour
1/2 Tsp salt
55g Butter, cubed
30ml Cold water
TOMATO & BASIL SAUCE
1/2 Medium onion (diced)
2 Garlic cloves (sliced)
1 Mild red chili (sliced)
425g Tomato sauce
2 Tsp balsamic vinegar
Handful of fresh basil (thinly sliced)
1 Tbsp olive oil
Salt (to taste)
PORK FILLING
1 Red bell pepper (sliced)
1/2 Medium onion (sliced)
1 Tsp brown sugar
350g Ground pork
1 Tsp ground fennel seeds
2 Tsp garlic powder
1/2 Tsp salt
1/2 Ground black pepper
2 Tsp worcestershire sauce
OTHER INGREDIENTS
25g Prosciutto (deli sliced)

DIRECTIONS
For The Pastry Dough
1. In a food processor add the flour, salt and butter. Pulse until the mixture looks like fine bread crumbs. Slowly add the cold water while the processor is running till the mixture comes together.
2. Transfer it onto a floured work surface and using hands knead for 1 minutes or till it forms dough. Wrap it in a plastic wrap and place it in the fridge for 30 minutes.

For The Sauce
3. In a pan heat oil on medium heat and add the onions, garlic and red chillies. Saute for around 5 minutes or till the onions are translucent.
4. Pour the tomato sauce and balsamic vinegar and stir well till combined. Bring it to boil over medium heat, reduce the heat to low and simmer for around 30 minutes. Once done add the basil and season with salt to taste. Mix well and set aside.
5. Preheat the oven to 375 degrees F.
6. Line a baking sheet with parchment paper. Set aside.

MAKING
For The Pork Filling
7. In a skillet heat oil on medium heat and add the onions and red bell pepper along with brown sugar. Saute well and cook for around 20 minutes or till caramelized. Transfer into a bowl and set aside.
8. In another bowl add the ground pork, fennel seeds, garlic powder, salt, pepper, Worcestershire sauce, caramelized onions and red bell pepper. Using clean hands mix well till all are well combined.

For the Roll
9. Remove the dough from the fridge and place it on a floured suface. Roll it into a ¼ inch thick rectangle. Cut the edges to make it a perfect rectangle.
10. Sprinkle flour on the parchment lined baking sheet and place this dough rectangle on it. Place the prosciutto slices on it lengthwise on 1 side and top it with the pork filling.
11. Brush the egg white on the other side lengthwise, sprinkle some salt and roll it into a log. Brush the top again with egg white, sprinkle black and white sesame seeds.
12. Bake it in the oven for around 45 minutes or till the pastry turns golden brown. Remove from the oven and let it sit for a few minutes before slicing them.

SERVING
13. In a serving plate, spread the tomato-basil sauce. Place the sliced rolls on it and serve hot garnished with parsley (if desired).
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© STEVEN DOLBY