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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, March 31, 2015

Orecchiette with Chicken, Roasted Peppers and Gorgonzola by Steven Dolby















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(Serves 2)
ROASTED PEPPERS
1/4 Cup olive oil
1 Large red pepper
1 large yellow pepper
1 large orange pepper
Salt (pinch)
Foil
Cooking juice
Salt & pepper (to taste)
Balsamic vinegar (to taste)

OTHER INGREDIENTS
150g Orecchiette
1/2 Medium yellow onion (sliced)
2 Garlic cloves (sliced)
250g Chicken Tenderloin (cut into bite-sized pieces)
1 Tbsp olive oil
6-7 Fresh sage leaves (chiffonade)
Gorgonzola (to taste)

Directions
Making

Drizzle olive oil over the peppers followed by salt.
Wrap them using a foil and keep on a tray.
Bake in an oven at 400F/200C for 1 hour.
Once cooked, take them out and allow to cool.
Save the cooking juice, season to taste with salt and pepper. Also add balsamic vinegar.
Mix well and put aside.
Once the peppers cool, remove the skin and core. Slice and set aside.
Add pasta to boiling and salted water, cook until al dente
Add olive oil to a pan, add chicken followed by a pinch of salt.
Cook until golden brown.
Add onions and cook until soft, for about 3-4 minutes.
Add garlic and fresh sage.
Add the cooked pasta, followed by peppers. Mix well.
Finally add the sauce.
Sprinkle some Gorgonzola over the top.
Serving

Serve garnished with arugula


© STEVEN DOLBY

iFood.tv










Friday, March 20, 2015

Creamy Saffron Seafood Risotto by Steven Dolby
















(Serves 2 people)

Saffron (good pinch)
1/4 Cup hot water
6 Cups vegetable Stock
1/2 Medium onion (diced)
50g Fennel (thinly sliced)
1 Tbsp olive oil
1/4 Cup brandy
140g Carnaroli rice
230g Mussels (cleaned and debearded)
130g Shrimp (peeled and deveined)
200g Bay scallops
1 Tbsp unsalted butter

Directions


1. Soak saffron in hot water for 20 minutes.

2. In a sauce pan heat the stock gently.

MAKING

3. In a pan, heat olive oil, add onion, fennel and sweat for 5 minutes.

4. Pour brandy and cook until completely absorbed.

5. Add rice and cook for 3-5 minutes.

6. Pour saffron water and a ladle of hot stock to the rice. Stir until the liquid has fully absorbed. Repeat the process until the rice is tender but still firm to the bite.

7. Add mussels, followed by a ladle of stock. Cover and cook for 3 minutes or until mussels are fully opened.

8. Add shrimp and scallop. Cook for 2 minutes.

9. Add butter and season to taste.

SERVING

10. Serve hot and enjoy!


Garnish with Fennel tops

© STEVEN DOLBY
 ifood.tv







Wednesday, March 11, 2015

Smoked Trout Mascarpone Pancakes by Steven Dolby















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(Serves 2-3 people

SMOKED TROUT MASCARPONE
100g Mascarpone cheese
1 Tbsp Sour cream
55g Red onion (finely diced)
8g Chives (finely sliced)
Zest of half lemon
120g Smoked trout
5g Fresh chopped parsley
Juice of 1/2 lemon
Salt & pepper (to taste)

PANCAKE MIX
200g AP flour
1 Large egg
1 1/2 Cups milk
6g Chives (finely sliced)
Salt (good pinch)
Olive oil

Directions
Making

To a bowl, add Mascarpone, sour cream, diced onions, chives and lemon zest.
Peel off the skin of the trout and flake.
Next add fresh parsley, quietly stir.
Add lemon juice, season to taste.
Stir again and set aside.

For Pancakes
Add flour to a bowl, followed by eggs. Whisk thoroughly.
Gradually add milk to a smooth consistency.
Add chives and salt, mix well.
Place a non-stick pan on medium heat, add olive oil and a ladle of batter.
Tilt the pan to move the mixture around to form a thin even layer.
Cook until golden brown.
Serving

Add a dollop of the Mascarpone mix on to the pancake and spread. Also, place some arugula and tomato slices.
Roll the pancake.



© STEVEN DOLBY

iFood.tv












Monday, March 2, 2015

Benedict Burger by Steven Dolby
















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HOLLANDAISE SAUCE
(serves 6-7 people)
170g Unsalted butter
2 egg yolks
1 Tbsp lemon juice
1 Tbsp white wine
Salt (to taste)
Smoked paprika (to taste)

BURGER
180g Ground sirloin (per person)
Salt (good pinch)

OTHER INGREDIENTS
Bacon
English muffins
Garlic
Quail eggs

Directions
GETTING READY

Preheat the grill.
MAKING

For the hollandaise sauce - In a pan, melt the butter and set aside.
In a bowl, whisk egg yolks, white wine and lemon juice until light and fluffy.
Place the egg yolk bowl on the double boiler, stir the mixture continuously for sometime. Take the bowl off the heat from time to time.
On the damp kitchen paper, place the bowl.
Slowly drizzle the melted butter and whisk continuously until sauce is thick and creamy.
Sprinkle some salt and paprika and mix well. Set aside.
For the burger - In a mold, press the meat to give it shape.
Season with salt and grill the burger on both sides according to your preference.
While burger is cooking, grill bacon.
When cooked, take out burger and leave to rest.
Grill and toast the muffin halves as well.
Take out bacon and muffins and rub muffins with garlic.
For the quail eggs - In a pan, break the egg and cook from one side (sunny side up).
FINALIZING

On the toasted muffin half, place bacon, burger, quail egg and hollandaise sauce. Garnish with chives and top with muffin half.
SERVING

Serve as brunch.
NOTES

Serving per person

180 gram sirloin, 1 muffin, 2 bacon slices and 1 quail egg.

Things You Will Need
Mold
Kitchen Paper



© STEVEN DOLBY

iFood.tv