Hearty frittata recipe is great for Lodge pan cooks

I own a set of Lodge cast iron pans that I dearly love. Beyond the fact that they heat so quickly and so evenly, it just feels like you're really cooking something good when you're doing it with an extra-heavy pan or pot. Plus, there isn't a better tool for making cornbread.

The company has just published "The Lodge Cast Iron Cookbook: A treasury of timeless, delicious recipes" (Oxmoor House; $24.95). It has more than 200 recipes, with contributions from such notable cooks as Rose Levy Beranbaum, John Currence and Allison Fishman.

One recipe that caught my eye: a breakfast frittata that looks hearty and cheesy and just downright delicious.

Slaw recipe found

Several weeks ago, Ken Thompson of Wauchula wrote to ask if any readers perhaps had the slaw recipe served at the Blue Bird restaurant in Winter Haven.

Elizabeth Brooks of Valrico wrote to share the version she had in her collection. It's a slaw that was served on hamburgers, she says.

"This was given to me by a dear friend in Winter Haven," she writes. "The hamburgers they served were the best!"

Seeking Pepe's sangria

Alice Bess of San Jose, Calif., has a problem.

"I am a displaced Tampan searching for a recipe for the sangria at Cafe Pepe (formerly on Kennedy Boulevard)," Alice writes. "Please help."

Actually, I can help, Alice. We get lots of requests for the beverage. In 2009 we ran a recipe contributed by Vince and Jan Pardo of Tampa, who said it came from Pepe himself.

We most recently published it in January. For displaced Tampans, we'll do it again today.

Enjoys Colonnade soup

"I absolutely love the French onion soup at the Colonnade Restaurant on Bayshore Boulevard in Tampa," Tammy Zinkosky writes. "I would love the recipe."

Anyone have that one in their files? How about a great alternative recipe?

More dressing requests

"I wanted to know if you ever got any response for the lady wanting the recipe for ABC Pizza's recipe for their house salad dressing," writes reader Teresa Miller.

Teresa is referring to a request by Karen Johnson, who many weeks ago requested the dressing recipe.

"I would love to have this recipe," Teresa says. "I go there often and I eat the salad dressing on everything."

Leftover requests

Tammy Sanders says she wants to make the bread pudding and sweet potato casserole from Fred's Market Restaurant in Plant City.

Eva Ebert wants the recipe for the mixed greens salad with vinaigrette and grilled chicken that she used to enjoy at the now-closed El Pilon Restaurant in South Tampa.

Bob Moore wrote recently asking for the recipe to make a steak sandwich like the one served at the former Mac and Ivey's on Henderson Boulevard in the 1960s.

Connie Rott wants the fried beef tips recipe served with yellow rice at J.D.'s in Ybor City.

Serves 8

¾ pound bulk mild Italian pork sausage or chorizo
6 large eggs
1 cup heavy cream
Salt, freshly ground black pepper and red pepper flakes
2 large handfuls baby spinach, Swiss chard or arugula, washed and spun dry
8 ounces feta cheese, crumbled
1 large ripe tomato, coarsely chopped (optional)

Preheat the oven to 375 degrees

Cook the sausage in a 10-inch cast iron skillet over medium heat, stirring often, until it crumbles and is no longer pink. Remove the sausage and drain on paper towels. Drain all the fat from the skillet, but do not wipe the skillet clean because you want some of the sausage flavor left behind.

Place the eggs, cream, salt, and black and red pepper to taste in a large bowl; whisk until the mixture is foamy. Add the sausage, spinach, feta and, if desired, tomato, and stir until all the ingredients are fully incorporated and coated with the egg mixture.

Pour the egg mixture into the skillet and cook over medium heat until it begins to set and hold together around the outside edge. Place the skillet in the oven and bake until the top of the frittata has puffed up and is golden brown, 25 to 35 minutes.

Slice the frittata into 8 wedges. Serve immediately.

Blue Bird Slaw

1 large head of red cabbage, chopped (may use food processor)
1 chopped green bell pepper
½ teaspoon ground white pepper
1 cup (plus) French's mustard

Combine ingredients and mix thoroughly. Use enough mustard to make the slaw moist and creamy. Will keep for weeks in refrigerator.

Cafe Pepe Sangria

½ bottle red or white wine
1½ tablespoons sugar
Lemon and orange slices
1½ ounces brandy
1 ounce triple sec
2 dashes cinnamon

Crush with a wooden spoon lemon and orange slices and sugar in bottom of a pitcher. Add wine, brandy and triple sec, ice and cinnamon. Swirl several times with wooden spoon and serve.