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 TELEPHONE 248.433.3700 FAX 248.433.3702 HOURS: MONDAY THROUGH SATURDAY 11 - 5:30 www.dkgallery.com Bonaventure Wyndham Resort & Spa FT. LAUDERDALE, FLORIDA Eden Roc Resort & Spa MIAMI BEACH, FLORIDA 9 teC PGA National Resort & Spa PALM BEACH, FLORIDA Fontainebleau Hilton MIAMI BEACH, FLORIDA • 4-10 NIGHT PACKAGES • THREE GOURMET MEALS DAILY • LAVISH TEA ROOM • DAILY SERVICES & SHIURIM • ADULT ACTIVITIES, • TEENAGE PROGRAMS • SUPERVISED DAY CAMP • C.M.E CREDITS & MEDICAL SYMPOSIUMS • STAR-STUDDED ENTERTAINMENT CALL NOW FOR RESERVATIONS & INFORMATION 1-800-532-9119 954-894-6000 FAX: 954-894-0993 VVVVW.LAS KOTOU RS.COM OR E-MAIL US AT LAS KOTOU RS gAoL.COM „c;:ence 1/10 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