I went to Hong Kong for my dad's birthday and I cooked him a dinner. These are his orders.He wanted seared foie gras. It so happens that it is wild mushroom season in Yunnan and some good selection available at Sogo. Here I sautéed four different kinds, boletus and chanterelles, with some shallots, red wine, salt and sugar, and added the oil from searing the foie also. The asparagus is there for colours only.
He also wanted oxtail. I stewed it with garlic, onion, carrot, red wine, tomato, rosemary, thyme, and sage. Served with a little wide egg pasta.
The meal was very good but everybody was so full that dessert--blueberry soufflé was called off. Pity.
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