Food
David Klein Gallery
FREE AT LAST from page 83
presents
Works on Paper
Richard Lind.ner
Kasimir Malevich
Rafael Perez
Charles Pompilius
William Schwartz
William Sommer
Abraham Walkowitz
And many, more!
Bo Bartlett
Harry Bertoia
Fernando Botero
David Fredenthal
Al Held
Hans Hofmann
Lester Johnson
Cynthia Knott
Plus a selection of important
Contemporary Photography
January
11
— February 1, 2003
163 TOWNSEND BIRMINGHAM MI 48009
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HOURS: MONDAY THROUGH SATURDAY 11 - 5:30
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2003
84
What's Cookin'
Bikram Yoga
10 for 10 days
call (248) 489-9923
www.bikramyogacletroit.com
All Levels
Are Welcome
rain's
Yv,GA
COLLEGE OF INDIA
25557 Orchard Lake Rd.
Come in for a tour!
red pepper variation. It's also wonderful
as a dip for fresh-cut veggies or your
favorite baked tortilla chips.
Top fat-free frozen yogurt or fresh-cut
fruit with the raspberry sauce below and
you'll never miss the gooey fudge.
FAT-FREE PICCATA SAUCE
Serve over grilled or sauteed chicken
or turkey breasts, fish, veal or as a
sauce for pasta or rice. For more
variety, add two tablespoons toasted
pine nuts, slivered almonds, sliced
mushrooms or chopped olives.
1 can (15 oz.) fat-free chicken
broth
1/2 cup dry white wine
1/4 cup superfine flour (such as
Wondra), plus more as needed
1 T. dried parsley flakes
Juice of 1/2 lemon
1 T. drained capers
Salt and pepper to taste
Bring broth and wine to a boil in
a small saucepan over medium-high
heat. Whisk in the flour and parsley
flakes and cook, whisking frequently,
until the sauce is reduced by a third
and thickened.
Add the lemon juice and capers
and stir well. Add seasonings to
taste. If the sauce seems too runny,
whisk in 1 T. at a time of flour into
the boiling liquid until the sauce is
smooth.
Makes about 1 1/2 cups sauce or
6 servings.
FAT-FREE CAESAR
SALAD DRESSING
Use this as a salad dressing, brushed
over fish or chicken before grilling
or as a sauce on top of your favorite
sandwich.
2/3 cup fat-free mayonnaise
2-4 garlic cloves (to taste), peeled
1 T. Dijon mustard
Juice from 1 lemon
1 T. Worcestershire sauce
Kosher salt to taste
Coarse ground black pepper to
taste
In a blender or food processor,
puree the mayonnaise, garlic, mus- ,
tard, lemon juice and Worcestershire
sauce until smooth. Add salt and
pepper to taste. Makes 1 cup.
FAT-FREE RED TARTAR SAUCE
1 cup fat-free mayonnaise
1 roasted red pepper (jarred is
fine)
3 T. finely chopped onion
2 T. sweet pickle relish
1/4 cup minced parsley
2 T. drained capers, coarsely
chopped
1/4 t. cayenne pepper, or more to
taste
Combine all ingredients in a
medium bowl and stir until well
mixed. Makes 2 cups of sauce.
EASY FAT-FREE
SWEET AND SOUR SAUCE
Serve over grilled or poached chick-
en cut into chunks, fresh steamed
vegetables and rice, tossed with more
chunks of red or yellow bell peppers
and tomato wedges if desired.
3 T. sugar
2 T. soy sauce
1/4 cup red wine vinegar
1/4 cup ketchup
2 T. corn starch
1 can (15 oz.) pineapple chunks
(drained, juice reserved)
1 red or yellow bell pepper, cut
into 1/2-inch chunks
Combine sugar, soy sauce, vinegar
and ketchup in medium saucepan
over medium-high heat and bring to
a boil.
Mix the cornstarch with the
reserved pineapple juice until
smooth (use a spoon or your fingers
to break up any small lumps).
Whisk the juice and cornstarch
mixture into the saucepan and cook,
whisking constantly until the sauce
is thickened. Add the pineapple
chunks and bell pepper chunks and
heat through.
Serve immediately. Makes 6 serv-
ings.
RASPBERRY
SAUCE
4 cups fresh or 2 cups frozen rasp-
berries, thawed
1/4 cup sugar
2 T. water
2 T. Chambord (optional)
1 T. lemon juice
In a blender or food processor,
puree all the ingredients until
smooth. Taste for sweetness and
adjust sugar to taste. Strain, if
desired, to remove seeds. Chill until
ready to use. Makes 8 servings.
HONEY MUSTARD
DRESSING OR SAUCE
2/3 cup fat-free mayonnaise
1/4 cup fresh lemon juice
2 T. red wine vinegar
3 T. honey
3 T. Dijon mustard
4 cloves of garlic
1 t. chili powder
Salt and pepper to taste
In a blender or food processor,
puree all the ingredients until smooth.
Makes 2 cups of dressing. Ei