The Quigley Family Cookbook

Archive for the ‘richard’ Category

If you love tomatoes, and especially if you grow your own (or have access to homegrowns), here’s a tangy, tasty salad that stars them front and center. It was a staple in my house growing up, appearing in my mother’s repertoire from mid-summer through fall, as the homegrown tomato crop came in.

• Prep Time: 15 minutes
• Servings:  6

Ingredients

• 8 medium (baseball-sized) tomatoes cut into wedges 1/2″ to 1″ wide
• 4 medium-large green bell peppers, seeded and cut into bite-sized chunks
• 1 medium onion, halved and then sliced thinly

Directions

• In a salad bowl, prepare Giselle’s Vinaigrette.
• Chop the tomatoes, peppers, and onions and add to the bowl.
• Toss well before serving.

Preparation Notes

• A key to this recipe is good tomatoes: ripe, sweet, succulent, flavorful. If all you have access to are the thick, dry, pulpless, flavorless market tomatoes one is often limited to out of season, give it a miss.
• If the tomatoes are especially pulpy, prior to adding them to the salad, allow them to drain in a colander or even use a knife to remove some of the pulp. Otherwise the salad can become “soupy.”
• Green bell peppers are also fairly essential: both in the flavor they bring and in the pleasing contrast their color adds to the tomatoes. Red bells, while great in many other things,  are too sweet for this salad, and green fryers are too thin-walled. Stick with green bells, at least the first time you make it.  You may get good results experimenting with other non-red balls such as yellows.
• Generally this salad works best as is. I’ve tried adding cucumber slices and found they added little, in fact detracted from the presentation. If you have some fresh basil on hand, one or two teaspoons minced can be a nice addition.
• While you don’t need to use Giselle’s Vinaigrette, do be sure to use a vinaigrette as the dressing for this salad. Use one that does not overpower, but allows the natural flavors of the tomatoes and peppers to own center stage.

Serving Notes

• Salad can be served lightly chilled or at room temperature.
• Unlike green salads, which go soggy and become inedible within several hours of tossing, this salad can keep for several days. It is often even better the second day, when the flavors from the tomatoes and peppers have had time to coalesce with the vinaigrette.

This simple, hearty dish was a favorite of my father’s to prepare. It easy and fast to make, feeds a family, and may be even tastier as a leftover. I’ve never known anyone who hasn’t enjoyed it. The original recipe includes meat, but you can make a vegetarian version that remains filling and flavorful enough to satisfy any meat-lover.

•  Prep Time: 30 minutes
• Baking Time: 30 minutes
• Servings: 8

Ingredients

• 1 16 oz boxes of elbow macaroni
• 2 lbs hamburger
• 1 lb sliced American cheese
• 2-4  medium cloves garlic (minced)
• 2 28 oz cans whole tomatoes
• 2 medium onions, diced
• 1/4 stick butter
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Other Necessaries

• Casserole dish approx 10″ x 16″ x 3″
• Cover for dish or aluminum foil

Instructions

1. Boil the noodles, following directions for al dente. When done, place in colander and spray with cool water to halt cooking. Allow to drain and cool.
2. Crumble the hamburger into a heated sauté pan. Cook over medium heat for several minutes until light brown, taking care not to overcook. When done, place cooked meat in a colander to drain off grease.
3. Clean any grease out of the sauté pan and add and heat the olive oil. Add the onion and then a little later the garlic. Sautee until the onion is translucent.
4. Add the hamburger to the onion/garlic mix and cook for an another minute or two, tossing and mixing the ingredients to distribute the flavors. Do not over cook. Remove the pan from the heat.
5. Preheat oven the 350 degrees.
6. In a large stock pot or mixing bowl, add the cooked noodles and the onion/garlic/hamburger mix. Add the salt and pepper.
7. Use a knife or your hands cut or tear the whole tomatoes into dice-sized (or slightly larger) chunks and add to the mix. Or you can just squeeze them in your fists after adding them to the bowl.) Also pour in the juice from the cans. Toss all ingredients with a spoon, mixing well.
8. Butter the bottom and sides of the casserole dish. Add half of the mixture to the dish. Use a spatula or spoon to spread it evenly over the bottom and compress it lightly.
9. Cover the entire surface of the casserole with slices of cheese. Then pour in and distribute the rest of the mix, and cover it with cheese as well.
10. Cover the casserole with a lid or aluminum foil and place in the over. Create a little space between the foil and the casserole so that the cheese doesn’t stick to it when it melts.
11. After 20 minutes, remove the cover, reduce hear to 325, and cook an additional 5 minutes or until top is nicely browned.

Preparation/Cooking Notes

• For best consistency, when boiling the noodles, boil one minute less than the noodles’ al dente instructions call for (the subsequent baking will make up for this). Over-boiling will result in a mushy casserole.
• For best results, allow the noodles to dry completely before mixing with the other ingredients.  You can even cook them a day ahead of time. Doing this will allow the other ingredients to bind with the noodles.
• The casserole can be prepared ahead of time and kept in fridge for baking  later. You may need to extend the oven time a bit in this event.

Recipe Variations

• According to your tastes, you can substitute other ingredients for the hamburger (ground turkey, for example) . For a vegetarian version, diced portabella mushroom works quite well.
• You can try different cheeses, although the mildness of American cheese works quite well here. To add a little tanginess, add a few slices of Swiss or cheddar  while still using a “base” of American cheese.
• Do NOT substitute spaghetti sauce for the whole tomatoes–doing so overwhelms the delicate mix of flavors in the dish.

 Serving Notes

A green salad and a red wine make a great accompaniment to this dish.