Hey ifitiess NOW OPEN IN CROSSWINDS MALL THE PARTY'S JUST BEGUN It's Time To Get Back Your Home Cooking Chef Barmy Bluestein shares his secrets. CARLA JEAN SCHWARTZ SECTION EDITOR International Physique Champion • TV Celebrity Anchor PERSONALIZED TRAINING BY PETER NIELSEN & CO. at home, office or Eye of the Tiger Health Club at Crosswinds Mall in West Bloomfield (313) 855 - 0345 for Free Consultation Call STEP OR STRIDE INTO A HEALTHIER LIFESTYLE Barry Bluestein (right) with his partner Kevin Morrissey. B arry Bluestein believes the secret to fat-free eat- ing lies in fat-free cook- ing, and he's willing to share his hints. He is the co-au- thor of Light Sauces (Contem- porary Books) and The 99 Percent Fat-Free Cookbook (Doubleday), to be published this spring. "The onus is always on the eater, who is depriving himself. We decided to put out a book where the onus is on the cook. You can cut out fat in the cook- ing," says Mr. Bluestein. Step one is analyzing how you cook. Mr. Bluestein sug- gests asking yourself "Do you really need the fat to cook? Can I eliminate it or use less? Can I replace it?" He uses the ex- ample of sauteing onions and suggests using a non-stick pan with water or sauteing the onions in wine. By removing fat from the recipe, you remove many of the calories. "Recipes with little or no fat can be satisfying. When the natural flavors in other in- gredients aren't masked by but- ter and cream, the flavors may be cleaner and less muddy. It's a question of retraining the cook, not the palate," he ex- plains. Many of Mr. Bluestein's se- crets include substitution. For reduced fat desserts, Mr. Bluestein substitutes egg yolks with fruit puree. Instead of eggs and butter, he substitutes yo- gurt. For chocolate lovers he re- duces fat with a mixture (3 to 1 ratio) of cocoa powder and corn syrup. An interesting low-fat dessert is his poppy-seed cake with lemon glaze. He uses five apricot halves in the recipe to keep the cake flavorful and moist. For the cocoa decadence with raspberry sauce dessert, cocoa powder, applesauce and buttermilk are utilized instead of large proportions of eggs and butter. He uses butte/ milk often in baking and cooking and for sauces and salad dressings. "There is a big misconception about buttermilk. There is no butter in the milk. It is made from skim milk and is low in fat and calories," he explains. The Pennsylvania Dutch uses buttermilk in ice cream for a rich texture. Buttermilk was also an important ingredient for the Jews in Eastern Europe who did not have refrigeration. Mr. Bluestein remembers watching his grandparents bake "the world's best chocolate cake" with buttermilk. He was raised among cooks. His grand- father was the baker for the Waldorf-Astoria Hotel in New York, while his grandmother was the head cook for the New York archdiocese. "She was a kosher cook," says Mr. Bluestein fondly. Like his grandparents, Mr. Bluestein has built a business around cooking. At one time he and his partner, Kevin Morris- sey, operated the largest Mid- western bookstore devoted to cookbooks in Chicago. Now the partners collaborate on cook- books. Their first books, Dip It! HOME COOKING page 16 COMPLETE SATISFACTION! 21-Day Money-Back Guarantee M4siiisist "Everyone Should Be This Well-Built" r $ 1 0 0 O ff With Coupon Exp. 1-31-94 PACEMASTER SX-PRO Treadmills STAIRCLIMBER or TREADMILL 1 (Motorized Elevation) ALLPRO EXERCISE (800) 525-2739 24742 Crestview Ct., Farmington Hills, MI (313) 442-7777 Next time you feed your face, think about your heart. Go easy on your heart and start cutting back on foods that are high in saturated fat and cholesterol. The change'II do you good. V American Heart Association WE'RE FIGHTING FOR YOUR LIFE F15