After breakfast, we went to the beach (not a hard decision, lol). I have yet to check out the pool area here. I decided I was going to try boogie-boarding. I haven't done it in a long time and although I was scared (have you seen how big some of those waves are?!), I decided I did not want to skip anything just because I was afraid. So out came the boogie board and I carried it down to the beach. I sat on the beach a good long while until I realized I shouldn't put it off any longer. I walked across the beach and into the water....
I think I was waiting for the most opportune time (which was not going to happen, lol, as the waves just kept coming), but eventually got the courage to put the board into the water and get on it.
After several attempts to balance myself on the board, I finally got out a little ways into the water. It's a little frightening when one second you are in ankle deep water and the next the water is up to your waist because a wave rolled in! I let the water carry me out but I was tossed around a lot and ended up scraping my toes on the rocks that run in ribbons in the sand under water. I can't imagine walking on those volcanic rocks. I was finally out deep enough that I could turn around and glide back to shore. The undertow here is SO strong. There are no lifeguards on any of the beaches here so you enter at your own risk.
So in I rode. I tried boogie boarding and lived to tell about it (she says very dramatically). Don't have to do it again. The beach in this section is very wild, not calm like the beach in Ka'anapali, which is why it is lovely to come and sit on the beach but never really get in the water. Still, I was quite pleased with myself that I hadn't chickened out!
Back to the condo and time for a shower and lunch. Lunch today was a Shrimp and Cucumber Salad. Boil some shrimp (3-4 jumbo shrimp per person) and let it cool. Dice 1/2 a peeled, seeded cucumber. Toss both the shrimp and the cucumber with a lemon vinaigrette (very simple: lemon juice, olive oil, salt, pepper), place it on salad and serve. What could be easier? I was feeling particularly artistic today and so made a flower out of my spinach before loading up the plate with shrimp and cucumber.
I spent the afternoon chosing photos and wording for the back of my print cookie cookbook. I chose a saying from the Cookie Monster from Sesame Street. I thought a little humor might be appropriate, lol. A monster after my own heart! :)
I also looked at recipes and otherwise just put my feet up. I was looking for a dessert recipe using coconut milk. I found one for Coconut Chocolate Mousse. I had all the ingredients and beat the coconut milk the appropriate time, but it never really whipped. The author said that might happen and to just try another brand. Maybe I will try again, maybe not. Like I said yesterday, I am not sure why I have this facination with alternative milks, etc. The mix still tasted really good, so I decided to put it in the freezer and call it a frozen dessert. Sounds good, doesn't it?
Dinner was Caramelized Wild Mushrooms Ragu with Pecorino Polenta and Truffled Mascarpone. OMG good, guys!
For the Polenta:
4 cups chicken stock
1 cup dried polenta
1/3 cup freshly grated Pecorino Romano
2 tbsp extra virgin olive oil
Salt and pepper to taste
Bring the stock to a simmer in a heavy 6 quart pot. Slowly whisk in the polenta. Cook on low. stirring frequently, for approximately 25-30 minutes. Remove from heat and stir in the cheese and olive oil. Adjust the seasoning with salt and pepper if desired.
For the Mushroom Ragu:
3 cups of assorted fresh while mushrooms
2 tbsp extra virgin olive oil
1 medium shallot, minced
2 cloves garlic, minced
1 cup dry white wine, such as an extra dry Prosecco
1 cup chicken stock
2 tbsp minced flat leaf parsley
1/3 cup freshly grated Pecorino Romano
Salt and pepper to taste
While the polenta is cooking, heat the extra virgin olive oil over medium high in a large 12 inch saute pan. Add the cleaned, dry mushrooms to the pan. Cook until the mushrooms caramelize and become crusty golden brown. Add the shallot and salute for 2 minutes. Add the garlic and saute for 1 minute. Add the wine and deglaze the pan of any brown bits and reduce by half. Add the stock and simmer until the stock is reduced by half. Taste and adjust with salt and pepper if desired.
For the Truffled Mascarpone:
1/2 cup mascarpone cheese
1 tsp white truffle oil
Stir the truffle oil into the mascarpone. Serve the wild mushroom ragu over the hot polenta. Add a dollop of the truffled mascarpone, a sprinkle of pecorino cheese and a pinch of minced parsley.
I cannot tell you have good this is! I am planning on making this the vegetarian dish for the next Farm-to-Table dinner! Mmmm, mmmmm, good!
Before you know it, the sun goes down and another is ending in paradise......
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