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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, February 27, 2014

Fettuccini Bolognese for Aaron by Steven Dolby















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(Serves 2-3 people)
INGREDIENTS

BOLOGNESE SAUCE
800g Tomatoes (cut into quarters)
I Tbsp olive oil
Salt (pinch)
Sugar (pinch)
2 Medium carrots
1/2 Medium onion
2 Medium stalks of celery
1 Tbsp olive oil
350g Ground beef
100g Sun-dried tomatoes
1 Garlic clove
2 Cups water
1/4 Cup milk
Bouquet garni of fresh oregano and flat-leaf parsley
Salt & ground black pepper (season to taste)

Directions

1. Preheat oven to 375 degree F or 190 degree C. 

MAKING 
2. Into a baking sheet, drizzle olive oil, add tomatoes, season with salt and sugar. Pop the baking sheet in oven and bake for 40 minutes. Remove from oven and set aside to cool. 
3. In a blender, add carrot, onion and celery. Pulse well. 
4. In a hot pan, pour olive oil, add meat and cook until caramelized and golden brown. Try not to stir the meat. Strain the meat to remove fat and set aside. 
5. In the same pan, add the pulsed vegetable, followed by a pinch of salt and cook for 20 minutes. 
6. In a blender, add sun dried tomato and garlic. Pulse well and add it to the pan with vegetables. Cook for 5 minutes. 
7. Remove skin from tomatoes and add it to the pan, followed by the caramelized beef and stir well. 
8. Pour water, bring to a boil and reduce until thick. 
9. Stir in milk and bundle of herbs (bouquet garni). Stir and season to taste with salt and pepper. 

SERVING 
10. Serve on fettuccine , spaghetti or pappardelle and enjoy!


Check out Aaron's story here...http://www.aaronwolsey.blogspot.com/

© STEVEN DOLBY

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Tuesday, February 18, 2014

Slow cooked Beef Short Ribs with Pickled onions and Chili Gremolata by Steven Dolby















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(Serves 2-3 people)
INGREDIENTS

4-5 Pieces bone-in beef short ribs
1 Tbsp vegetable oil
1/2 Medium onion (sliced)
2 Celery Stalks (sliced)
2 Carrots (sliced)
Salt (pinch)
1/2 Tsp red chili flakes
1 Tbsp plain flour
4 Cups chicken stock

PICKLED ONIONS
3/4 Cup red wine vinegar
1 1/2 Tbsp sugar
1 Dried bay leaf
6 Black peppercorns
90g Onions (thinly sliced)

CHILI GREMOLATA
2 Garlic cloves (minced)
Fresh Italian flat leaf parsley (good handful,  roughly chopped)
1/2 Tsp lemon zest
1 long red chili (finely chopped)
1/4 Cup olive oil
Salt (to taste)

Directions

1. Season ribs with salt and pepper.

MAKING
2. Into a hot pan, pour oil, add the short ribs and brown on each side. When browned transfer to a plate and set aside.
3. Into the same pan, add onion, celery, and carrot. Add salt, red chili flakes and sweat for 10 minutes.
4. Add flour, cook for 2 minutes, add short ribs back to the pan and then pour stock. Stir and bring to a light boil.
5. Cover the pan with lid and pop in a 325 degree F or 165 degree C oven for 2 hours 30 minutes.
For Pickled Onions:
6. In a saucepan, combine rice wine vinegar, sugar, bay leaf, and peppercorns. Stir and cook over low heat until sugar is dissolved.
7. Add sliced onion, bring up to a boil and simmer for 10 minutes.
8. After 10 minutes, remove the peppercorns and bay leaf. Strain the juice and transfer onion to a jar.
For Chili Gremolata:
9. Into a bowl, combine garlic, parsley, lemon zest, chili, olive oil, and salt. Mix well.

FINALIZING
10. When ribs are cooked, take them out of the pan and set aside. Strain the gravy and pour in a measuring cup. Let the fat separate.
11. Skim off the fat and reduce the gravy for 10 minutes.
12. After 10 minutes add the short ribs back into the pan with gravy and cook until warmed through.

SERVING
13. Serve ribs with gravy, pickled onion and gremolata.

TIPS
You can serve pickled onion on tacos, beef sandwich, wraps, and salads.
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Tuesday, February 11, 2014

Chocolate Fondant with Caramel Filling by Steven Dolby













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(Serves 3-4 people)

CARAMEL SAUCE
1 Cup granulated sugar
1/4 Cup cold water
1/2 Tsp lemon juice
1/4 Cup milk
2 Tbsp unsalted butter
1/2 Tsp vanilla extract

OTHER INGREDIENTS
8 Tbsp unsalted butter
170g Dark chocolate (70 percent cacao)
1/2 Cup granulated sugar
3 Eggs (room temperature)
Salt (pinch)
1/4 Cup all purpose flour
1 Tbsp unsweetened cocoa powder
1 Tbsp all purpose flour
Salt (pinch)
Melted butter (for ramekins)

Things You Will Need
Ramekins
Directions
1. Preheat oven to 425 degree F or 220 degree C.

MAKING
For Caramel Sauce:
2. Into a pan, combine sugar, water and lemon juice. Bring to a boil over medium heat. Continue cooking until dark amber color, swirling the pan time to time.
3. If desired for caramel cage, take pan off the heat, spray the ladle with cooking spray and drizzle criss cross sauce lines over it and let the cage cool.
4. Put pan back on heat, pour milk and stir well.
5. Remove the pan from heat and stir in butter. Add vanilla and transfer the sauce to a bowl. Set aside.
For Cake:
6. Using a bain-marie, melt the butter and chocolate over low heat, stirring occasionally. Set aside to slightly cool.
7. In a bowl, combine sugar, egg, and salt. Whisk until thick and pale yellow. Fold in melted chocolate. Add flour and fold in.
8. In a bowl, mix cocoa powder and flour.
9. Grease ramekins with butter. Put the cocoa powder flour mixture into it and tap out the excess.
10. Put 2/3rd or the chocolate mixture into the ramekins; add a tablespoon of caramel sauce, followed by a pinch of salt and cover with the remaining chocolate mix.
11. Shake the ramekins and pop in oven for 16 minutes. Remove from oven and let cool.

SERVING
12. Serve with caramel cage and raspberry garnish.

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© STEVEN DOLBY





Saturday, February 8, 2014

Spaghetti with Rib Eye Steak, Sun Dried Tomato & Mustard Veloute by Steven Dolby















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(Serves 2-4 people)

INGREDIENTS

SAUCE
1/2 Medium onion (finely diced)
60g Sun-dried tomatoes in olive oil (finely chop)
70g Mushrooms (thinly sliced)
1 Tbsp olive oil
3 Tsp plain flour
3 heaping tsp whole grain mustard
1/4 Cup white wine
1 Cup chicken stock
4 Tsp  heavy cream
Salt & ground black pepper (to taste)
OTHER INGREDIENTS

Spaghetti (enough for 2 or 4 people)
2-3 Rib eye steaks (sliced)
Fresh Italian parsley (small handful for spaghetti)
2 Tsp olive oil (for spaghetti)
Salt to taste (for spaghetti)

Directions
MAKING
For Sauce:
1. Place a pan on flame, pour olive oil, add onion, mushroom and sweat for 5 minutes.
2. Add sun dried tomatoes and cook for 1 minute.
3. Stir in flour, cook for 2 minutes and then add mustard. Stir well.
4. Pour white wine and stock. Bring to a boil and simmer for 10 minutes.
5. After 10 minutes, add cream, stir well and season to taste with salt and pepper. Set the sauce aside.
For Spaghetti:
6. In a pot of boiling salted water, cook spaghetti until al dente. Drain well.
7. Into a pan, place the drained pasta, drizzle olive oil, and add parsley. Season to taste with salt and mix well.
For Steak:
8. Season steak with salt and pepper.
9. In a pan, heat oil and cook steak to desired doneness.
10. When done, remove steak from the pan, place on a cutting board, pour the cooking juices on top of meat and let rest for 2 minutes. Cut into pieces.

FINALIZING
11. On a plate spoon sauce, place pasta in the middle and surround it with steak pieces.

SERVING
12. Serve and enjoy!
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Thursday, February 6, 2014

Chipotle Crab Cakes with Avocado sauce by Steven Dolby
















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Serves 4 crab cakes
CRAB CAKE MIX
230g Claw crab meat
2 Green onion (sliced)
1 Tsp Fresh lime juice
20g Chipotle peppers in adobo sauce (finely chopped)
2 Tsp yellow Mustard
3 Tsp mayonnaise
Salt & Ground black pepper (to taste)
1 Egg
40g Panko bread crumbs

AVOCADO SAUCE
1/2 Medium onion (finely diced)
JalapeƱo (to taste, sliced)
Olive oil
1 Avocado
3 Tsp fresh Lime Juice
1/2 Cup mayonnaise
1/4 Milk

Directions
MAKING
For Crab Cake Mixture:
1. In a bowl, combine crab meat, green onion, lime juice, chipotle pepper, mustard, mayonnaise, salt, pepper, egg, and bread crumbs. Mix lightly and place in the fridge.
For Avocado Sauce:
2. Place a pan on flame, pour olive oil, add onion and jalapeno and let sweat for 5 minutes.
3. In food processor, transfer the mixture; add avocado, lime juice, mayonnaise and milk. Blitz until smooth. Transfer to a bowl and pop in fridge.

FINALIZING
4. Roll crab mixture into patties.
5. In a pan, heat oil and cook patties for about 4 minutes each side.

SERVING
6. Garnish sauce with cilantro and serve on top of hot crab cake.
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© STEVEN DOLBY