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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.

Saturday, November 21, 2015

Pork chop with Potatoes & Squash Served with a creamy Mustard Sauce and Pickled Mustard Seeds by Steven Dolby
















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(Serves 4 people)

 Pickled mustard seeds
1 Cup red wine vinegar
45g Brown sugar
1 Bay leaf
1 Garlic clove (crushed)
3/4 Cup water
140g Mustard seeds
Salt (good pinch)
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420g  Butternut squash (peeled, seeded, and diced)
400g Potatoes (cut into quarters)
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Creamy mustard sauce
1/2 Red onion (finely diced)
1 Garlic clove (finely diced)
1/2 Cup apple juice
1/2 Cup chicken stock
2 Tbsp Dijon mustard
1/4 Cup heavy cream
1 Tbsp chopped parsley
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Other ingredients
4 Pork chops (8oz)
Olive oil
Salt & pepper

© STEVEN DOLBY














Saturday, November 7, 2015

Leek & Potato Soup with Gruyère by Steven Dolby














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(Serves 4 people)

1/2 Medium yellow onion (diced)
1 Medium garlic clove (sliced)
245g Leeks (cleaned and dark green sections removed)
1 Large potato (400g peeled and cut into quarters)
2 Tbsp olive oil
1 Tbsp plain flour
5 Cups chicken stock
Salt (to taste)
1 Tsp brown sugar
2 Tbsp heavy cream
Gruyère cheese (as much as you want)

Serve with some crusty torn up bread

© STEVEN DOLBY