Abalone Steak with Foie Gras

This tender abalone steak rests on a bed of asparagus and potato. Adding a glazed carrot garnish brightens this inherently dark-toned dish, and the unexpected splash of color raises the level of the diner's anticipation.

Twists and curls offer a wide range of color and culinary opportunities, particularly if you take advantage of vegetables such as cucumber, daikon, and carrots (this last, in all the available hues - yellow, orange, red, and purple).

How effective is this simple garnish? Cover the Ocean Wave and you'll immediately understand the simple appeal of this culinary flourish, which requires minimal effort but enhances the dining experience immeasurably.

1. With a knife or peeler slice off a 1-inch-wide (2.5cm) strip of carrot. Trim end by making a diagonal cut.	2. Make 4 slits in the carrot, each less than 1/8 inch (2mm) apart. Do not cut to the edges, but leave about 1/6 inch (4mm) at both ends uncut.
3. Soak in water for 1 to 2 minutes to soften.	4. Wrap around a stick to curl.
5. The finished garnish.

The abalone steak was grilled lightly in oil and seasoned with salt and pepper to taste. It rests on a bed of asparagus and potato and is served in a Japanese Wine Sauce made with pan juices and 1 part white wine, 1 part sake, and 1 part soy sauce.

Mix the wine and sake in a fresh saucepan, burn off the alcohol over a low heat, then add the soy sauce, juices, salt, and pepper (or sugar) to taste.

Asparagus and Potato Appetizer

The Tube Curl brings this dish to life with a simple, elegant flourish, lending color and movement to what would have otherwise been a linear, bland-looking presentation. Try sprinkling Tube Curls over a favorite salad or meat dish. Depending on the dish, consider using cucumber, a red or yellow carrot, or a firm vegetable of your choice.

1. Cut a thin 1 1/2-inch (6cm) strip from a carrot with a peeler or knife. Cut in half lengthwise and trim ends. Soak in water for 1 to 2 minutes to soften.	2. One at a time, roll the strips around a thin stick at a slight angle, shifting the carrot so the edges are not aligned with the previous layer of carrot as you roll.
3. The finished shape.

The appetizer in this boat-shaped serving vessel relies on two crisp, parboiled vegetables. While the garnish supplies the visual spice, the dab of mustard and jelly from the aloe-vera plant serve as condiments.

Variations on this appetizer would include substituting lightly boiled turnip or daikon for the potato, each lightly seasoned to taste with salt, pepper, and soy sauce. Season the carrot as desired, or glaze.