A14
MAY 3, 2013
THE COAST NEWS
Make plans now for Summer Solstice DEL MAR — Del Mar Village Association is celebrating the arrival of summer with its annual Summer Solstice event, a festive affair featuring live music, a silent auction, wine and beer tasting and culinary creations from Del Mar’s restaurants. Summer Solstice will be held from 5 to 8 p.m. June 20, at Powerhouse Park, 1658 Coast Blvd., just steps from the beach, giving guests front-row seats to sunset views. Early bird tickets can be purchased now for $55.After May 1, ticket prices become $65. For a special Summer Solstice experience, VIP tables are available for $800 for parties of 10.
Order tickets at silentauctionpro.com/onlineticketpurchase.php?groupId=271. Or visit the Del Mar Village Community & Visitor Center at 1104 Camino Del Mar, Suite 1. Upon entrance, guests will receive a stemless glass to sample wines and beers from more than 15 wineries and breweries. More than 20 local restaurants will be serving signature tastes, while Semisi & FulaBula plays live steel drum music. The Summer Solstice silent auction is one of DMVA’s largest fundraisers. For more information, including details on parking, visit summer.delmarmainstreet.com.
“HELP!”Does my child have a hearing problem?
ASK THE DOCTOR... Q: My child is constantly saying “huh?” or “what?” as if he doesn’t hear me, but his hearing tests say his hearing is normal. I’m confused! A: I would need you to bring your child in to me for testing to know for sure; however, this is a common behavior we see in kids with auditory processing disorders (APD). Rather than hearing loss in the ear it is hearing loss in the part of the brain that processes & understands what we hear. Common signs of APD are frequent requests for repetition, confusion & difficulty hearing in noise, difficulty learning new information or not performing up to potential in school. Kids with APD are often very bright, but their brains have a lot of difficulty processing what they hear-especially speech sounds. The first step is to have us screen your child
to see if they have APD. Step two is our in-depth testing we use to find out what type of APD he has and how it is affecting his learning. In step three we meet with his school and explain our findings and detailed treatment recommendations. Q: What can be done to help my child to learn if they have APD? A: In the 15 years I’ve been working with parents and schools to help children with APD not get left behind, I’ve found there are several keys to success that I use. In-depth testing, customized to each child, by an Audiologist with expertise in diagnosing the various types of APD deficits is critical in successful treatment planning. Following testing in my practice, I meet with parents & teachers to review detailed treatment recommendations, i.e., changes in the classroom to help them hear better, therapy exercises that strengthen the APD areas of weakness, and how to manage their APD successfully. Let us help your child love school again!
FREE
Parent Question/Answer Seminar for APD! Two sessions to choose from on
May 6th and May 30th from 6pm-7:30pm. Very Limited Seating! Call NOW to reserve your spot.
760-729-8582 www.BestHearingSanDiego.com
Satisfy your dessert cravings MARIALISA CALTA Kiss the Cook There’s no accounting for cravings. Just when spring is in the air, and I know I should be salivating for the bright flavors of new greens, tangy radishes or tender lamb, I instead find myself with a powerful hankering for something sweet. Not just a nutritionist-approved square of dark chocolate, or dollop of Greek yogurt and fruit, but a full-on, fancy sweet dessert. An “on purpose” dessert, one that takes time and deliberation. A dessert that — unlike ice cream eaten from the carton while standing at the open freezer — can be thoughtfully savored. A “restaurant” dessert. Being an unschooled home cook rather than a trained pastry chef, however, I know that my skills are limited in the restaurant dessert department. It is highly unlikely I will be producing anything that involves brioche dough or homemade puff pastry, tempered chocolate, tuiles, sabayon, foam or fondant. A new cookbook offers the perfect solution: the not-on-the-menu dishes that restaurant staff enjoy together at the daily (or twice-a-day) “family” meal. “Family Dinner,” by Union Square Cafe chef Michael Romano and writer Karen Stabiner, gives recipes from the staff meals of some of New York City’s finest restaurants. For example, Union Square Cafe offers on its menu desserts such as White Chocolate & Lemon Mousse With Blood Orange, Yuzu Syrup (and) Grapefruit Sorbet, but the waiters and kitchen staff might be served a Quick Coconut Cake with their dinner, a recipe that takes about 15 minutes to put together and is moist and delicious. Chefs from Blue Smoke and Eleven Madison Park contribute down-home desserts such as peanut butter cookies and lemon bars to this cookbook. The posh Gramercy Tavern chimes in with hot fudge sauce. The recipes for the savory dishes in this cookbook are equally appealing and accessible to the home cook: an herb-
This silky, tangy Buttermilk Panna Cotta gives the nod to spring with an accompanying compote of strawberry and rhubarb. Photo by Marcus Nilsson
filled frittata, short ribs braised with cola, black bean chili, chicken Parmigiano and more. “Family Table” provides a perfect way to have a restaurant meal at home, finished with a restaurant dessert, of course.The Buttermilk Panna Cotta contributed by Cristina Nastasi, a pastry chef for the cafes of New York’s Museum of Modern Art, is a perfect choice. “Panna cotta” is Italian for “cooked cream,” which may sound as blah as a dessert can sound without actually having the word “tapioca” in it; but it is in fact a sweet, silky confection. Nastasi’s version is also pretty to look at, even a touch elegant. And the strawberry and rhubarb compote that complements it has those bright “spring” flavors we are supposed to be wanting. There’s just no accounting for cravings. Please pass me a spoon. BUTTERMILK PANNA COTTA WITH RHUBARB-STRAWBERRY COMPOTE Yield: 6 servings For the compote (see note): 1/2 cup sugar 1/2 cup water 4 cups thinly sliced rhubarb 2 cups quartered, hulled strawberries For the panna cotta: 2 teaspoons unflavored gelatin 1 cup heavy cream (divided) 1/2 cup sugar 1/2 teaspoon vanilla extract 2 cups buttermilk Make the compote: Preheat the oven to 325 degrees. In a small
saucepan, combine the sugar and water. Bring to a boil, stirring to dissolve the sugar. Remove from the heat. In a 9-by13-inch baking dish, combine the rhubarb and sugar syrup. Bake, uncovered, until the rhubarb is tender, about 15 minutes. Add the strawberries, stir, and bake for 5 minutes until the strawberries have softened. Let cool to room temperature, then transfer to a bowl. Cover and refrigerate for up to one week. Make the panna cotta: In a small bowl, sprinkle the gelatin over 1/2 cup cream. Let stand until softened, about 5 minutes. Bring the remaining 1/2 cup cream, sugar and vanilla to a simmer in a saucepan over medium-high heat, whisking to dissolve the sugar. Remove from the heat and let cool for 1 minute, then whisk in the cream-gelatin mixture until the gelatin dissolves. Stir in the buttermilk. Strain the mixture through a finemesh strainer into a large measuring cup. Divide the mixture among six (4ounce) ramekins or pour into a small serving bowl. Cover with plastic wrap and refrigerate for at least five hours, until set. (Well-wrapped, the panna cotta will keep for up to three days in the refrigerator.) Run a sharp knife around the edges of the ramekins and unmold the panna cotta onto plates, or serve it right in the ramekins or scoop out of the bowl. Top with the fruit compote, using about 2/3 cup of compote per serving. Note: You can also serve this compote with ice cream or yogurt. The recipe makes about 3 cups.
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