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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, August 25, 2016

Caponata with Smoky Eggplant and Goat cheese on Crusty Bread by Steven Dolby















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Serves 4-5 people
Caponata
1/2 Medium red onion (finely diced)
2 Stalks of celery (finely diced)
1 large garlic clove (finely sliced)
1 Tbsp olive oil
Salt (pinch)
794g Whole peeled tomatoes
1/2 Tps chili flakes
80g Kalamata olives
1 Tbsp capers
2 Tbsp brown sugar
1/2 Cup white wine vinegar

Quick Basil pesto
20g Fresh basil leaves
1 Medium garlic clove
1/2 Cup olive oil
12g  Parmesan Cheese (or to taste)

Salt (to taste)

Other ingredients
1 Large eggplant (sliced 1/2 centimeter thick)
1 Tbsp smoked paprika
1/2 Cup olive oil
Goat cheese
Ciabatta bread

© STEVEN DOLBY















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