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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, October 30, 2014

Roasted Butternut Squash Ravioli with Sage Cream Sauce by Steven Dolby















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PASTA DOUGH (per person)
100g "00" Flour
1 Egg
1 Egg yolk
1/2 Tsp salt
Flour for dusting
Rest at room temperature for at least 30 minutes

RAVIOLI FILLING 5-6 people
760g Butternut squash
1 Medium shallot (finely diced)
2 Garlic cloves (minced)
1 Star Anise
4 Cloves
1/4 Tsp fresh nutmeg
80g Mascarpone
Olive oil
Salt & ground black pepper (to taste)

SAGE CREAM SAUCE 5-6 people
1/2 Medium shallot (finely diced)
1 Garlic clove (minced)
10g fresh sage leaves (finely sliced)
1 Tbsp plain flour
1/4 Cup white wine
1 1/2 Cups vegetable Stock
4 Tbsp heavy cream
Parmesan cheese (to taste)
Salt & ground black pepper (to taste)
Olive oil


Directions


In a food processor, add in the flour and pulse for 15 seconds.
In a bowl, beat the egg.
Into the flour, add in salt and eggs and process until it looks like bread crumbs.
Take out the dough over the floured surface and knead until smooth and silky.
Wrap in a cling film and let it rest for 30 minutes at room temperature.
Preheat the oven to 375 F / 190 C.
MAKING

For the squash filling – Slice the butternut squash into halves and remove the seeds.
Place over a baking sheet and drizzle with half of olive oil and season with salt. Roast in the oven for 50 – 60 minutes.
In a pan, add in the remaining olive oil and tip in the shallot, garlic, star anise, clove and nutmeg. Stir on low heat for 5 minutes.
After 5 minutes, remove the star anise and cloves. Take out the butternut squash and let it cool.
After that scoop out the squash and add it to the pan and cook for 5 minutes. Season with salt and pepper and take out in a bowl.
Add in the mascarpone cheese and mix well. Cover with a cling film and refrigerate until ready to use.
For the sage sauce – in a pan, heat the olive oil and add in the shallot, garlic and sage leaves; sweat for 5 minutes.
Add in the flour and stir for 3 – 4 minutes.
Pour in the white wine and stock and reduce by half.
Add in the heavy cream and cook until smooth. Stir in the Parmesan and season with salt and pepper according to your taste.
For ravioli – lightly flour the work surface, cut the dough in half and press with palm. Run through the widest setting of pasta maker and run through 2 – 3 times – setting 6, 5, 4, 3, 2, 1, as shown in the video.
Using a pastry cutter cuts the ravioli and place the squash filling in the center. Use water around the outer edge and cover with another sheet. Crimp the edges using a fork. Repeat the process with the rest of the ingredients.
In a large pot, boil the salted water and add in the ravioli; cook for 3 – 4 minutes.
SERVING

Serve over the sauce.

iFood.tv


© STEVEN DOLBY
















Tuesday, October 21, 2014

Chicken tortilla Soup by Steven Dolby

















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(Serves 3-4 people)

1 Large/160g red onion (cut in half)
2 Large/644g beefsteak tomatoes (cut in half)
2 Tbsp smoked paprika
2 Tsp ground cumin
1 Guajillo chili
3 Garlic cloves
1/4 Cup cilantro
2 Cups chicken stock
516g Boneless chicken thighs
1/4 Cup Chicken stock (for the fond)
Olive oil
Salt & ground black pepper (to taste)

CILANTRO CREAM
1/2 Cup cilantro
Salt (pinch)
1 Tbsp plain yogurt
Lemon juice (to taste)


Directions
MAKING

1. In a roasting tray, place onion and tomato. Drizzle olive oil, sprinkle salt, paprika, and cumin. Mix well.

2. In a hot grill, place onion and tomato, followed by guajillo chili and garlic. Cook until soft and nicely charred.

3. Into the blender, transfer all the ingredients, add cilantro and blitz.

4. Into a saucepan, transfer all the blended mixture and pour chicken stock. Bring to a boil and simmer for 25-30minutes.

5. Season chicken with salt and drizzle olive oil.  In a hot pan, place chicken and cook until done.

6. Remove chicken in pan and set aside to rest for 2-3 minutes.

7. Pour ½ cup chicken stock into the pan, stir to remove the fond and transfer to the soup.

8. Thinly slice chicken and add it to the soup.

For Cilantro Cream:

9. In mortar and pestle, add cilantro and salt. Grind to a paste.

10. Add yogurt and stir well. Add lemon juice and mix well.

SERVING

11. Serve soup hot garnished with purple corn tortilla chips, red onion, jalapeno, avocado, queso fresco, cilantro cream, and lime juice.

 iFood.tv




© STEVEN DOLBY