Don't Fret Your Morning Frittata

This is my own rendition of a frittata, inspired by the ones I used to sell at Que Sera Sarah, the best gourmet shop Nantucket ever had. Three cheers for my dear friend Sarah Leah Chase!

Serves 10 to 12

• 1 large red onion, finely chopped
• 2 scallions, thinly sliced, white and green parts
• 4 cloves garlic, minced
• 1 yellow squash, cut lengthwise and cut into 1⁄4” slices 1 zucchini, cut lengthwise and cut into 1⁄4” slices
• 1 red bell pepper, seeded and chopped
• 1 orange bell pepper, seeded and chopped 1 yellow bell pepper, seeded and chopped 12 large eggs
• 1/2 cup heavy cream
• 1 teaspoon sugar
• 1 tablespoon Lawry’s seasoned salt
• 2 teaspoons white ground pepper
• 2 cups stale French sourdough bread, cubed into small pieces
• 1 cup thinly sliced potatoes
• 8 ounces cream cheese, cut into small pieces
• 11⁄2 cups grated Gruyere or Asiago cheese (or one 12-ounce bag grated 4-cheese blend) 1⁄2 cup crumbled goat’s cheese
• 1 cup julienned raw spinach
• 1/8 cup julienned fresh basil
• 1/8 cup fresh dill, chopped
• 1/8 cup fresh cilantro, chopped
• 1⁄2 teaspoon Tabasco

1. Preheat the oven to 350oF. Spray the bottom and sides of a 10-inch springform pan with nonstick spray.
2. In a large bowl combine all of the vegetables, cubed bread, and potato slices. In a medium bowl whisk together the eggs, cream, sugar, salt, pepper, cheeses, spinach and herbs and spices. Pour the egg mixture into the vegetable mixture and stir to combine.

3. Pour the mixture into the pan and place the pan on a foil-covered baking sheet (this will keep the oven clean). Bake for about 1 hour. Cover the top with foil and bake for an additional 30 minutes. When done, the frittata should puff up like a cake.
4. Let the frittata cool for a few minutes before slicing.
5. The frittata can be served hot, at room temperature, or it is even good cold. 

ST. PATRICK'S DAY RECIPES

St. Patrick's Day LibationFill the blender halfway with ice and add one 12-ounce can limeade. 1 can (empty limeade can) gin or vodka, 3 baby persian cucumbers and 1 can fresh mint leaves and blend until slushy. Add 1 can soda or ginger ale if you need to stretch it. Serve it in any glass you want.

Lulu's Irish Soda Bread Ingredients: 4 cups all-purpose flour 4 tablespoons sugar 1 teaspoon baking soda 1 1/2 teaspoons kosher salt 4 tablespoons (1/2 stick) cold butter, cut into 1/2-inch dice 1 3/4 cups cold buttermilk, 1 egg, lightly beaten ½ cup dried cranberries ½ cup julienned apricots ½ cup crystalized ginger

Preheat the oven to 375 degrees. Line a sheet pan with parchment paper. Combine the flour, sugar, baking soda, and salt. In the bowl of an electric mixer add the butter and the flour mixture on low speed until the butter is mixed into the flour. With a fork, lightly beat the buttermilk and the egg in a measuring cup. With the mixer on low, slowly add the buttermilk mixture to the flour mixture. Now add the cranberries, apricots and crystalized ginger. Mix to combine. The mixture may seem a bit wet but dump the dough onto a well-floured board and knead it a few times into a round loaf. You may want to make 2 smaller loaves out of your dough. Place the loaf or loaves on the prepared sheet pan with parchment paper. Optional: Brush with egg wash: 1 tsp milk and 1 whole egg mix with fork. This will make your loaf shiny. Bake for 45 to 50 minutes, or until a knife comes out clean. Ideas: All divine! Serve warm with butter. Eat plain. Toast and put a triple creme brie on it with a drizzle of truffle honey.

MOM’S HOMEMADE DONUT HOLES

1-1/2 qts. pure vegetable oil Coatings:

1 cup sifted confectioners' sugar

1 cup granulated sugar

2 Tbs. ground cinnamon

Batter:

1 cup all-purpose flour

2/3-cup cake flour

1/2-tsp. baking soda

1 tsp. baking powder

1/2-tsp. salt

1/2-tsp. ground nutmeg

1 large egg

1/2-cup sugar

1 Tbs. unsalted butter, melted

1/2-tsp. pure vanilla extract

1/2-cup buttermilk, room temperature

Attach a candy thermometer to the side of a 4-5 quart saucepan placed over medium heat. Pour in the oil (it should be 3-4 inches deep) and heat to 375-380 degrees F.

Prepare one or both coatings: Place the confectioners' sugar in a plastic bag. Place the granulated sugar and the cinnamon in another plastic bag, and shake (with the bag tightly closed) to mix thoroughly. Set the bags aside.

Sift both flours, baking soda, baking powder, salt and nutmeg together into a small bowl and set aside.

Using a whisk, blend the egg and sugar together in a medium-size bowl. Stir in the melted butter, vanilla and buttermilk.

Resift the flour mixture over the egg mixture, and using a rubber spatula, fold gently until mixed.

Using a 1-1/2 inch diameter ice cream scoop, drop five level scoops of the batter, one at a time, into the oil and cook until they are crunchy and deep golden (4-5 minutes).

Using a slotted spoon, remove a doughnut hole from the oil and cut it in half. If the center seems gooey, the doughnut holes need to cook for another minute or two. Remove the doughnuts with the slotted spoon and place them on paper towels to drain. Continue frying the remaining batter in this fashion.

To coat the doughnut holes in the cinnamon-sugar mixture, wait about 1 minute after removing them from the oil, then place one doughnut at a time in the bag and toss to coat. Return it to the paper towel to cool.

To coat with the confectioners' sugar, allow the doughnut holes to cool completely, then place them one by one in the bag and toss to coat.

These doughnuts should be eaten as soon as possible.