Friday, February 23, 2007
One more entry about foie gras (for now)
The last thing we tried with the foie gras was a sandwich with kalua pork and seared slices of foie on brioche. I read that it's something that Chef Alan Wong serves, and since I had kalua pork in the freezer, it seemed like a good thing to try. It was very good. We toasted thin slices of brioche and just piled the stuff together. My mouth waters thinking about it again.