The Quigley Family Cookbook

This simple vinaigrette recipe came to me from my mother. Coming from French peasant stock, a salad was always a part of every dinner meal, and the dressing was always a vinaigrette such as this, not the creamy concoctions that have become popular in American cooking.

In addition to its obvious use with salads, this vinaigrette also makes an excellent marinade for white meats like chicken or fish. Scale the ingredients up to make the quantity you need.

 Ingredients

• 2 tbsp olive  oil
• 1 tbsp red wine vinegar
• 1/2 tsp salt
• 1/4 tsp fresh ground black pepper
• 1 smallish clove garlic minced
• 1 tsp Dijon mustard

Directions

In a bowl, add the ingredients. Mix using a broad-bottomed spoon. While mixing, crush the garlic with the bottom of the spoon against the bowl to release flavor.

Variations

As much as I’m a fan of experimentation, this is one recipe that is just about perfect as is. Each component is integral and balanced in its proportions. A quality olive oil is the only oil to use. Red wine vinegar, unless you prefer balsamic (too strong and bitter to my taste) is the only choice as well. The dijon mustard is also an important part of the flavor–don’t be tempted to leave it out. If you scale the recipe, be careful to keep the proportions of two parts oil to one part vinegar.

The only addition I’ve tried that has worked on occasion is up to one teaspoon of a freshly chopped herb: chives or thyme or basil, for example. But one at a time, not all three. And fresh only…leave the dried stuff out. If you do add an herb, as with the garlic, use a spoon to crush it against the bottom of the bowl, releasing flavor.

Especially if you are using this as a marinade for white meat, you might consider adding a little fresh lemon or lime juice.

Some years ago I wanted to make a white layer cake for my wife’s birthday. I came across this recipe and found it excellent. The cake is light and moist, and has a delicious nutty, almond flavor.

Note that this recipe is for the cake only–not icing.

• Prep Time: 20 minutes
• Baking Time: 25 minutes
• Cooling Time (before icing): 90 minutes
• Servings: 12

Preparation/Baking Notes

• If you have forgotten to bring the milk and egg white mixture to room temperature, set the bottom of the glass measure containing it in a sink of hot water and stir until the mixture feels cool rather than cold, around 65 degrees.
• Cake layers can be wrapped and stored for one day.
• Once assembled, the cake should be covered with an inverted bowl or cake cover and refrigerated.

This is an absolutely delicious chili recipe that I found on the internet some years back and continue to make because, man, it’s great.  It uses ground turkey, which makes it lower in fat and less greasy than beef-based chili. But what really makes this chili special is its complex taste: a combination of traditional Mexican spices combine with sweetness (from cocoa and worcestershire sauce), smoke (from smoked chipotle peppers), and tanginess (from beer)  to create a truly interesting mix of flavors . It  also has (for most folks) just the right amount of heat: a discernable bite, like a good chili should, but not so much that it overwhelms or detracts from the rich flavors.

The recipe below is close to the original that I found on the internet, with only a few changes (such as the substitution of smoked chipotle peppers for smoke sauce). If you want to read the original recipe, it’s here.

• Prep Time: 30 minutes
• Baking Time: 60 minutes
• Servings: Makes 1 gallon of chili, or about 12 servings

Ingredients

• 4 tablespoons olive oil
• 2 onions, chopped
• 10 cloves garlic, minced
• 4 small green bell peppers, seeded and chopped
• 2 habanero pepper, seeded and chopped
• 4 pounds lean ground turkey
• 4 tablespoons chili powder
• 4 teaspoons red pepper flakes
• 2 tablespoons paprika
• 2 tablespoons ground cumin
• 4 teaspoons dried oregano
• 2 teaspoons ground black pepper
• 2 (1 ounce) envelopes instant hot chocolate mix
• 4 teaspoons seasoned salt
• 2 tablespoon Worcestershire sauce
• 1 8 oz can smoked chipotle peppers
• 4 (14.5 ounce) cans diced tomatoes with green chile peppers, drained
• 2 (8 ounce) can tomato sauce
• 2 (15 ounce) can kidney beans, drained
• 8 oz  beer
• 1 cup canned whole kernel corn (I prefer white corn)

Directions

1. Dice the green peppers and onions. Mince the garlic and habanero.
2. Measure out all of the dry spices and herbs (chili powder, red pepper flakes, paprika, cumin, oregano, pepper, hot cocoa mix and seasoned salt) into a bowl and set aside.
3. Heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, green peppers and habanero pepper; cook and stir until the onion is transparent. Push these to one side of the pot, and crumble in the ground turkey. Cover, and cook for about 5 minutes, stirring occasionally, or until the meat is no longer pink. Stir everything together so the garlic doesn’t burn.
4. Add the spice/herb mix. Stir in Worcestershire sauce, diced tomatoes with green chilies, tomato sauce and kidney beans. Dice the chipotle peppers and add them along with the sauce from the can. Crack open a beer, and pour in about 2/3. Drink or discard the rest. Partially cover the pan, and simmer over medium heat for about 50 minutes, stirring occasionally.
5. Mix in the corn, and simmer for about 10 more minutes. Remove from the heat and allow to cool for a few minutes before serving.

Preparation/Cooking Notes

• Like any chili, you can continue to cook this over low heat for a much longer time if you prefer.
• You can substitute regular salt for the seasoned salt and probably won’t notice the difference.

Recipe Variations

The first time you make it, I recommend sticking to the recipe to experience that result. After that you can try varying it, including turning the heat up or down to your taste. Try more or different types of beans.

 Serving Notes

A great dish almost anytime, by itself or served with nachos, over rice, or with French bread.  If it’s a little too hot, try topping with grated cheese or sour cream (also note that the heat tends to recede after the first day.) Makes great tacos and burritos. Freezes and keeps very well.

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.