Five Cheese Penne by Kate Deveaux~Sail Away with Me

I’m a passionate cook and one of my very favorite recipes that I make all the time is mentioned in Sail Away With Me. I’d share more details of where it is in the book, but that would be a spoiler for those who haven’t read it yet J.
This recipe is one Jody just whips up, as I often do on busy nights when I want something yummy and easy to make. It is from my all time favorite chef Barefoot Contessa, from her “Family Style Cookbook.”
It’s easy to make and can be varied. I’ll throw in chicken or some mushrooms and vary the cheeses depending what I have on hand. I’ve made it so many times — I love to experiment with variations. I even freeze the leftovers and it reheats great.
 Mr. Deveaux loves this recipe, if only he knew how easy it was!

Kosher salt
2 cups heavy cream
1 cup crushed tomatoes in thick tomato puree
1/2 cup freshly grated Pecorino Romano (1 1/2 ounces)
1/2 cup shredded imported Italian fontina (1 1/2 ounces)
1/4 cup crumbled Italian Gorgonzola (1 1/2 ounces)
2 tablespoons ricotta cheese
1/4 pound fresh mozzarella, sliced
6 fresh basil leaves, chopped
1 pound imported penne rigate pasta
4 tablespoons (1/2 stick) unsalted butter


Preheat the oven to 500 degrees F.

Bring 5 quarts of salted water to a boil in a stockpot.

Combine all the ingredients except the penne and butter in a large mixing bowl. Mix well.

Drop the penne into the boiling water and parboil for 4 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine.

Divide the pasta mixture among 6 shallow ceramic gratin dishes (1 1/2 to 2-cup capacity). Dot with the butter and bake until bubbly and brown on top, 7 to 10 minutes.

 I hope you’ll enjoy this! Think of Jody, getting that G&T ready for Taggart as she whips up something ‘hot’ for him in the kitchen!
 Author Pic ~ Kate Deveaux

Geoduck: Strange Grub

I’ve had the pleasure of following a really cool blogger over on Google+.  If you get a chance, stop by, show her some love and leave some comments.  Shinae Choi Robinson is a gorgeous, witty, and talented lady who is serious about her Food Porn.  Her pics are to die for and the recipes rock!

She wrote a post in the beginning of June that centered around this strange clam called Geoduck.  It was titled a Strange Grub and quite appropriately so, if you’ve ever had a chance to look at one.  What a coincidence it was that I just happened to read  Daisy Prescott’s book weeks after reading her post.  Destiny?  Perhaps; because I am just in love with the two of them!   In any case, Shinae kindly gave me permission to post her most informative article regarding Geoducks.  So without further ado…

Strange Grub-Giant Penis Clam ( aka Geoduck) 

Continue reading


Geoduck’s Maggie imagines: Nutella Bacon French Toast Panini

The recipe was taken from Little Leopard Book Go visit her site.

Nutella Bacon French Toast Panini

Nutella Bacon French Toast Breakfast Panini

Cinnamon french toast, slathered in Nutella, topped with crispy bacon and pressed into a panini… does anything sound more heavenly than that?  I think not!!!

Ever since I purchased my panini press on Black Friday, the idea of a breakfast panini has been floating around in my mind.  I eventually decided to combine three of my favorite things into one incredible sandwich while making brunch for my roomie and his girlfriend this weekend! Let me tell you, no one was upset about this creation!

Nutella Bacon French Toast Panini Ingredients

Ingredients (makes 3 paninis)

  • 6 slices bacon
  • 2 eggs
  • 1/2 cup coconut milk (or your choice of milk)
  • 1 tbsp vanilla
  • 1 tsp cinnamon
  • 6 slices french bread
  • 3 tbsp butter
  • 6 tbsp nutella

Begin by frying up the bacon.  Next, whisk together the eggs, milk, vanilla and cinnamon.

How to Make French Toast

Soak the bread well in the mixture then add to a warm skillet over medium heat.

French Toast

Cook lightly for 1-2 minutes per side, then flip. Cook for an additional 1-2 minutes then remove from the pan.  Allow to cool slightly then spread one side of each french toast slice with butter and the other side with nutella.

Nutella French Toast

Top each slice with one piece of bacon broken in half.

Nutella Bacon French Toast

Put the halves together to make your sandwich and place into the panini press.

Nutella Bacon French Toast Panini

Press and allow to cook for 5 minutes, then remove from the panini press and serve.

Nutella Bacon French Toast Panini

Hello breakfast from heaven! Now it’s time to dig in!

Nutella Bacon French Toast Breakfast Panini

♣ Vegetarian Option: Omit the bacon altogether or replace the bacon with vegetarian bacon strips to make this dish vegetarian.

♦ Gluten Free Option: Replace the french bread with a gluten-free bread to make this recipe gluten-free.


About the  Author


About the Recipes Author
My name is Whitney Bond and I’m a little girl with a big appetite.
When people ask 
what kind of food I make, I always say “experimental”. I love coming
 up with new ideas for classic favorites or turning a generally
 unhealthy dish into something healthy and delicious.
I also love
 experimenting with cuisines from all over the world, everything from 
Filipino to Italian and French to Brazilian!
I bring a background, not from food,
but from life experiences that have led me to my true passion which is

My infatuation with food 
is about exploring and learning about different cultures and cuisines 
through travel. The more I travel, the more I have a yearning to learn 
more about the rest of the world, especially when it comes to their 

I’m always down 
to try something new, whether it be an adventure in life or food!
 From skydiving to frog legs, I’m always up for anything!
If you want to see what my life is like outside of food, follow me on Instagram!

Recipe: Peach Crostada

Peach Crostada 1a The following recipe is from The Perfect Peach by The Masumoto Family.

* This recipe is of the Crostada but made in the traditional way, not the way written in the directions of the book.

 Items needed:

Baking sheet

Parchment paper

pastry brush

Dough: (prepare 1 day in advance)

3/4 cup all-purpose flour

6 TBSP Whole Wheat flour

1 TBSP Sugar

1/2 cup + 1 TBSP Butter, unsalted cold and cubed

1 Lg egg

1 1/2 tsp milk



1/2 cup sugar

3 TBSP all-purpose flour

1.2 tsp cinnamon

6-8 peaches, ripened, peeled and cut into wedges

about 1/4 cup of turbinado  sugar or coarse sanding sugar for edges

1 TBSP Heavy Cream

Directions: (for dough)

  1.  Place flour, sugar, and salt in a medium bowl or food processor and blend/pulse to mix.
  2. Scatter cubed butter into flour and mix by hand or pulse until resembling coarse sand.
  3. In small bowl, whisk egg and milk together.
  4. Add to flour mixture and mix or pulse until rough dough forms clumps. Do NOT overmix, will become paste and toughen dough. **If dough is extremely wet, can add up to 2 TBSP of all-purpose flour (I had this issue with the recipe and added flour)
  5. Pull together and form into disk about 1″-1 1/2″ thick. Do NOT knead.
  6. Wrap disk in plastic wrap and refrigerate for 1.5-2 hrs or up to one day.


  1. Preheat oven to 375 degrees.
  2. Place flour, sugar, and cinnamon in small bowl and mix together.
  3. Place sliced peaches in medium bowl and sprinkle with flour mixture. Making sure to coat and stir thoroughly without damaging peaches.
  4. Place dough on floured parchment paper, precut to fit baking sheet.
  5. Roll dough into circle about 11″ in diameter and about 1/8″ thickness.
  6. Slide dough disk and parchment paper onto baking sheet.
  7. Using sliced peaches, arrange in single later, going in a circle starting about 1″-1 1/2″ from edge of dough disk.  Continue pattern until you reach the center. **If there is a lot of juices left over, don’t add to peaches, will end up with boil over.
  8. Start at 12′oclock position and begin folding edge of dough over peaches, overlapping dough as you go in circle until completed.
  9. Using pastry brush, brush outer edges of dough with heavy cream and sprinkle with sugar (turbinado or coarse variety)
  10. Place in center of oven and bake for 50-60 minutes or until crust is golden brown.  **If using baking sheet with no edges, place empty baking sheet on rack beneath to avoid spillage in your oven.
  11. Once cooled for about 20-30 minutes, cut into wedges and serve!


Recipe & Giveaway ~ Bradley Banks’ Favorite Beef Stroganoff

Recipe Stroganoff


  • 1 1/2 lbs lean ground beef or 1 1/2 lbs ground turkey
  • 2 tablespoons flour
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 1/2 cup chopped onion
  • 1/4 cup butter or 1/4 cup margarine
  • 1 (10 1/2 ounce) can cream of chicken soup
  • 1 (6 ounce) jar sliced mushrooms (optional)
  • 1 cup sour cream


  1. Combine meat, flour, salt, pepper and paprika.
  2. In a large skillet, cook onion in butter until golden.
  3. Add meat and brown while stirring.
  4. Add cream of chicken soup and mushrooms (if desired) and cook 5 minutes.
  5. Add sour cream and heat thoroughly.
  6. Serve on Chow Mein Noodles, egg noodles or rice.


Title:  Forgiven (#3 of the “This” Series)
Author:  J.B. McGee
Genre:  New Adult Romance
Release Date:  April 19, 2013

Everyone has a past…good or bad, they are always there. They lurk and linger in the shadows, sometimes reappearing at the most inconvenient times.

Gabby and Bradley thought that their pasts would remain dormant, that happiness was theirs for the taking. Still the strongest of relationships can be rocked by the ugliness from a previous life, even if it seems to be a world away. The fact remains an ugly past is never distant. It taints everything it touches, drives permanent rifts between loved ones, and sometimes can ruin everything. Gabby and Bradley must find the only way to battle the past. Forgiveness becomes a light through the darkness, a guide for the lost, and hope for the hopeless. With forgiveness comes bright, new beginnings. Continue reading

Beautiful Stranger Cover

Recipe: Beautiful Stranger by Christina Lauren Inspired Cocktail Tutorial

Scotch is Max Stella’s drink of choice. When looking for a drink recipe that included a bit and a bit of Sara, who mellows out his playboy status, I came across the Whisper. As a non Scotch drinker (I’ve tried Laphroiag :/ ), this recipe is tasty! It’s one that deserves to be sipped and enjoyed.

Whisper Cocktail Recipe

2 oz Scotch (I chose MaCallan, of course)
2 oz French Vermouth
2 oz Italian Vermouth
Crushed Ice

Pour Scotch and both vermouths into a cocktail shaker over crushed ice. Shake for 10-20 seconds until blended. Strain cocktail land pour into highball glass. Serve immediately and take a photo of yourself drinking it.

Variation: For a sweeter cocktail (aka a bit more of Sara), add 1 tsp of simple syrup to the cocktail shaker along with the liquors before shaking.

Check out the instructional video below made using Google Glass! LLL is so innovative!