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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.

Thursday, January 30, 2014

Lancashire hotpot by Steven Dolby
















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(Serves 2 people)
INGREDIENTS

330g Lamb shoulder chops (trimmed and cut into chunks)
Shoulder chop bones
2 Cups Lamb stock
1 Sprig of rosemary
2 Tsp plain flour
Salt (pinch)
White pepper (pinch)
1/4 Cup Worcestershire sauce
1/2 Medium onion (sliced)
2 Medium carrots (sliced)
250g Peeled potatoes (thinly sliced)
Olive oil

Directions

1. Cut lamb chops into chunks and then cut around the bone.

MAKING
2. Place a pan on flame, pour oil, add lamb bones and brown on each side. Transfer to a saucepan.
3. Into the saucepan, pour stock and add rosemary. Bring to a light boil and simmer for 30 minutes.
4. After 30 minutes strain the stock and set aside.
5. Into a zip-lock bag, place the lamb chunks; add flour, salt, and white pepper. Mix to coat well.
6. In a pan, pour olive oil, add lamb pieces and brown on each side. Transfer to a bowl and set aside.
7. Deglaze the pan with Worcestershire sauce and add to the strained stock.
8. Into individual oven proof dishes, lay potato slices, followed by carrot, onion, and lamb. Repeat the layers until you reach the top of the dish. Finally arrange the potato slices in over-lapping pattern.
9. Pour stock on top, warp with foil and place in a 320 degree F oven. Cook for 1 hour 40 minutes.
10. When done lightly brush the potatoes with oil and grill until golden brown.

SERVING
11. Serve hot and enjoy!
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© STEVEN DOLBY











Wednesday, January 22, 2014

Salt Cod by Steven Dolby (BaccalĂ  alla Vesuviana)















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(Serves 2 people)
INGREDIENTS
4 Large roma tomatoes (cut into quarters)
3 Tbsp Olive oil (for the tomatoes)
5-6 Sprigs of thyme (for the tomatoes)
11 oz Cod loin (cut in half)
3 Tsp brown sugar
3 Sprigs of thyme
1 Cup kosher salt
1 Garlic clove (sliced)
1/2 Medium onion (roughly diced)
2 Tbsp olive
3 Tsp capers
 Ligurian olives (small handful)
1 Cup vegetable stock

Things You Will Need
baking sheet
Directions

1. Preheat oven to 375 degree F.
For Tomatoes:
2. On a baking sheet, drizzle olive oil, place thyme and tomatoes. Toss to coat well.
3. Pop the baking sheet in oven and bake for 20 minutes. Remove from oven and set the tomatoes aside to cool. Once cooled remove the skin.
For Cod:
4. Into a bowl, place the fish; add brown sugar, thyme, and salt. Mix to coat well. Set aside for 20 minutes (the fish will become salty after 20 minutes).
5. After 20 minutes, rinse fish under cold water and set aside.

MAKING
6. In a pan, heat olive oil, add garlic and cook for 1 minute.
7. Add onion, capers, olives, and tomatoes.
8. Pour stock, bring to a boil and simmer. Add cod and cook for 5 minutes.

SERVING
9. Garnish with parsley, drizzle olive oil on top and serve fish hot.

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© STEVEN DOLBY







Thursday, January 16, 2014

Salmon Soup by Steven Dolby















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(Serves 2-3 people)
INGREDIENTS
3, 6 oz Salmon fillets (skin off )
4 Cups vegetable Stock
Fresh cilantro (small handful)
Juice of 1/2 lemon
10-15g Ginger peel or fresh ginger
1 Medium carrot (sliced)
1 Medium leek (sliced)
1/2 Medium onion (diced)
1/2 Medium fennel (sliced)
Olive oil
1 Garlic clove (minced)
Salt & Ground black pepper (to taste)

Directions
MAKING
1. Into a pan, pour stock, add cilantro, lemon juice, and ginger. Bring water to a light simmer.
2. Add salmon and poach gently until cooked. Remove from pan and set aside on a plate. Strain the liquid and set aside.
3. In a pan, pour olive oil, add carrot, onion, leek, fennel, and garlic. Add a pinch of salt and sweat for 10-15 minutes.
4. Pour the strained stock, bring to a boil and simmer for 15 minutes. Season with salt and pepper.

SERVING
5. Garnish with green onion, cucumber and serve soup hot with salmon.
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© STEVEN DOLBY












Thursday, January 9, 2014

Black Bean Fritters with a Parsley Yogurt Dip by Steven Dolby
















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(Serves 2 people)

FRITTER MIX

1 Red bell pepper (finely diced)
1/2 Jalapeno Pepper (finely diced)
1/2 Medium onion (finely diced)
1 Tbsp olive oil
1 Garlic clove (minced)
1 Tsp cumin
1 16 oz can black beans (rinsed and drained)
1/4 Cup water
2 Green onions (sliced)
Salt & ground black pepper (to taste)
5 Tsp plain flour

PARSLEY YOGURT DIP
1 Cup greek yogurt
Small handful fresh Italian parsley (roughly chopped)
1/2 Fresh lemon juice
1 Green onion (sliced)
Salt & ground black pepper (to taste)

Directions
MAKING
For Fritter Mix:
1. In a pan, heat olive oil, add onion, pepper, jalapeno, and garlic. Add a touch of cumin and olive oil. Cook for about 2 minutes. Into a bowl, transfer the onion mixture and let cool.
2. Into a food processor, add black beans and blitz. Pour water and blend until smooth. Transfer to a bowl and set aside.
3. Into the bowl with black beans, add onion pepper mixture, green onion, flour and season with salt and pepper. Mix until well combined.
For Dip:
4. In a bowl, combine yogurt, parsley, lemon juice, salt, pepper, and green onion. Mix well and set aside.

FINALIZING
5. Place a non-stick pan on flame, heat olive oil and cook the fritters on each side until golden brown.

SERVING
6. Serve fritters topped with avocado slices, parsley and yogurt dip.

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© STEVEN DOLBY



















Sunday, January 5, 2014

Grilled Swordfish by Steven Dolby

















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(Serves 2 people)

MARINADE
2, 7oz Swordfish steaks
Salt (pinch)
Ground black pepper (pinch)
2 Bay leaves
1 Sprig of rosemary
1 Small onion (thinly sliced)
1/2 Cup olive oil

DRESSING
1/4 Cup olive oil
2 Garlic cloves (minced)
1 Tbsp capers
1 Tbsp fresh lemon juice
Chopped fresh Italian parsley (small handful)
Salt & ground black pepper (to taste)

Directions

1. In a bowl, place fish and marinate it with salt, pepper, bay leaves, rosemary, onion slices, and olive oil. Wrap the bowl and place in fridge for 3 hours.

MAKING
For Dressing:
2. In a bowl, combine olive oil, garlic, capers, lemon juice, parsley, salt, and pepper. Mix well.
3. On a grill pan, place the fish and cook for about 3 minutes per side. While cooking brush the fish several times with marinade.

SERVING
4. Drizzle dressing on top of fish and serve hot!

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© STEVEN DOLBY