In The Kitchen

 

3 Course LUNCH ~ $18.95

"BEST DEAL IN TOWN"

 

Contact us at:  214.528.9400 or auroradallas@sbcglobal.net

 

Visit Us On Facebook

Visit Our Facebook PageWe have a new profile page on the most widely used social networking website, Facebook. Join our Facebook page and receive special announcements from AURORA.

AURORA SIGNATURE RECIPES

Chef Avner Samuel gives you the opportunity to recreate some of his favorite dishes in your own kitchen. Join us for one of our popular cooking classes to see how these dishes are prepared.

 

 

 

 

 

Celeriac Soup with Truffle Cappuccino and Black Winter Truffles

  • ½ lb. peeled celeriac
  • 2 medium shallots
  • 1T olive oil
  • 2 c chicken stock
  • 1 c cream
  • 3 oz butter
  • 3 oz skim milk
  • 1 t. white truffle oil
  • ¼ oz black truffles
  • Salt & white pepper
  1. In medium pot place olive oil, shallots, and celeriac;  sauté for 3-4 minutes
  2. Add chicken stock and simmer for 10 minutes
  3. Add cream and butter;  cook for 5-6 more minutes
  4. Add salt and pepper to taste
  5. Puree through blender
  6. Heat skim milk to medium heat and add truffle oil; whisk until frothy
  7. Place soup in warm soup bowl, add dollop of white truffle cappuccino
  8. Place a few slices of shaved truffle on top and serve

 

Rustic Organic Chicken with Blanched Garlic and Flat Parsley braised root vegetables

  • 1 Whole chicken
  • ¼ cup blanched garlic
  • 3T chopped flat parsley
  • Assorted root vegetables
  • 2T olive oil
  • 3 oz butter
  • Salt and white pepper
  • ¼ cup chicken stock
  1. Separate the breast from the bird and under the skin fill with blanched garlic, some of the chopped flat parsley, and thin slices of butter
  2. Season with salt and pepper; set aside
  3. Peel all root vegetables, place in stock pot with butter, olive oil, salt and pepper and sauté for 5 minutes over medium heat
  4. Add 3 oz of chicken stock and braise until fork tender
  5. In a separate sauce pot, place remaining chicken stock and butter, salt and pepper and reduce by half
  6. In a sauté pan, add 1 T olive oil and seer chicken, skin side down; cook for 7-9 minutes
  7. Add remaining chopped parsley into the reduced chicken stock
  8. Place root vegetables in the center of the plate, top with chicken, pour sauce around and serve

 

Farm Egg Custard Wild Mushroom Ragout and Maple Syrup Cream

For the custard-

  • 10 ea. hollowed egg shells (washed and completely dried)
  • 10 ea. Egg yolks
  • 1 ½ cup Heavy Cream
  • 1 ¼ cup milk
  • ½ tsp. white truffle oil
  • Salt & pepper to taste

Method-
In a medium saucepan, heat milk and cream just until warm.  Transfer into blender.  Start blender on low speed and slowly add in egg yolk until incorporated.  Add white truffle oil and pass through a fine mesh strainer.  Cut a cardboard egg container to fit twenty eggs and place the container in a pan that it will fit fairly tight in.  Place the egg shells (cups) in the container and fill with the egg liquid to three quarters full.  Fill pan half way up with warm water and cover pan with foil.  Place in 350 degree oven for twenty minutes.  Keep covered with foil until ready to serve.

 

For the wild mushroom ragout-

1 cup wild mushrooms (finely chopped)
¼ cup veal stock
1 oz. whole unsalted butter
Salt & pepper to taste

Method-
With a mix of three to four different kinds of wild mushrooms, chopped very fine, place in a hot sauté pan with olive oil and cook until moist.  Add veal stock and butter and cook until reduced dry.

 

For the maple cream-

1 cup heavy cream
1 tbsp maple syrup

Method-
In a medium size mixing bowl, add heavy cream and whip until stiff peaks.  Add maple syrup and continue to mix until incorporated.
Assembly-
Place cooked egg custards in individual egg cups (available at Sur La Table) and spoon in a small amount of the wild mushroom ragout first, followed by a small dollop of the maple cream.  Serve and enjoy!

One can also top with Smoked Salmon, Caviar or shaved Truffles

 

Hot Main Course - Mediterranean Bouillabaisse

  • 1 Mediterranean Bass

  • 3 Razor Clams

  • 5 Mussels

  • 1 Live Scallop

  • 2-3 Shrimp

  • 4 Cockles

  • 1 Langoustine

  • Baby Leek

  • Fingerling Potatoes

  • Young Carrots

  • 1 small fennel

  • ½ t. tarragon

  • 2 cloves garlic

  • 1 small shallot

  • ½ t. saffron

  • 2 oz. olive oil

  • 3 oz. butter

  • 1 cup white wine

  • Salt & pepper to taste

  1. In a medium size pot, heat 1 T. olive oil and minced shallots, add all shellfish, and steam with half of white wine for 3-4 minutes until open
  2.  Remove shellfish from shell, rinse, and chill; strain shellfish liquid through a fine china cup and set aside
  3.  In a separate pot, add olive oil, half of the butter, garlic, and saute with saffron for 2-3 minutes; add all vegetables and remaining white wine and shellfish liquid and cook until vegetables are fork tender
  4.  Add salt & pepper to taste; add shellfish and the bass.  At the last 2 minutes of cooking add remaining butter and tarragon; bring to a boil
  5.  In a large bowl, pour Mediterranean Bouillabaiss

 

Dessert - Strawberry with Grand Marnier Sabayon

  • 1 cup strawberries
  • ½ oz. Grand Marnier
  • 2 egg yolk
  • 1 T. white wine
  • 2 T. sugar
  1. Rinse strawberries and cut into quarters lengthwise, sprinkle some sugar and marinate inside a martini glass
  2.  In a mixing bowl, place 2 egg yolks, 1 T. white wine and remaining sugar; wisk over medium heat until light and fluffy; remove from heat; add Grand Marnier and fold
  3.  Pour Grand Marnier Sabayon over chilled strawberries and serve