• About Farm School

    "There are obviously two educations. One should teach us how to make a living and the other how to live."
    James Adams, from his essay "To 'Be' or to 'Do': A Note on American Education", 1929

    We're a Canadian family of five, farming, home schooling, and building our own house. I'm nowhere near as regular a blogger as I used to be.

    The kids are 18/Grade 12, 16/Grade 11, and 14/Grade 10.

    Contact me at becky(dot)farmschool(at)gmail(dot)com

  • Notable Quotables

    "If you want a golden rule that will fit everybody, this is it: Have nothing in your houses that you do not know to be useful, or believe to be beautiful."
    William Morris, from his lecture "The Beauty of Life"

    "‘Never look at an ugly thing twice. It is fatally easy to get accustomed to corrupting influences."
    English architect CFA Voysey (1857-1941)

    "The world of books is the most remarkable creation of man. Nothing else that he builds ever lasts. Monuments fall, nations perish, civilizations grow old and die out; and, after an era of darkness, new races build others. But in the world of books are volumes that have seen this happen again and again, and yet live on, still young, still as fresh as the day they were written, still telling men’s hearts of the hearts of men centuries dead."
    Clarence Day

    "Anyone who has a library and a garden wants for nothing."
    Cicero

    "Histories make men wise; poets, witty; the mathematics, subtile; natural philosophy, deep; moral, grave; logic and rhetoric, able to contend."
    Sir Francis Bacon, "Essays"

    "The chief aim of education is to show you, after you make a livelihood, how to enjoy living; and you can live longest and best and most rewardingly by attaining and preserving the happiness of learning."
    Gilbert Highet, "The Immortal Profession: The Joys of Teaching and Learning"

    "Good judgment comes from experience. Experience comes from bad judgment."
    Walter Wriston

    "I'd like to give you a piece of my mind."
    "Oh, I couldn't take the last piece."
    Ginger Rogers to Frances Mercer in "Vivacious Lady" (1938)

    "No race can prosper till it learns that there is as much dignity in tilling a field as in writing a poem."
    Booker T. Washington

    "Please accept my resignation. I don’t care to belong to any club that will have me as a member."
    Attributed to Groucho Marx in "The Groucho Letters" by Arthur Sheekman

    "If you can't say something good about someone, sit right here by me."
    Alice Roosevelt Longworth

    "If we bring a little joy into your humdrum lives, we feel all our hard work ain't been in vain for nothin'."
    Jean Hagen as "Lina Lamont" in "Singin' in the Rain" (1952)
  • Categories

  • Archives

  • ChasDarwinHasAPosse
  • Farm School: A Twitter-Free Zone

    antitwit
  • Copyright © 2005-2016 Please do not use any of my words or my personal photographs without my express permission.

Squash tian (aka casserole)

One of my new favorite recipes — a squash/pumpkin casserole. I found the recipe at The Kitchn; Faith Durand adapted it from Rosa Jackson, a Canadian-born food writer and cooking teacher based in Nice and Paris. The original recipe, Tian de courge, is at Rosa’s old blog; don’t miss Rosa’s current blog, Edible Adventures. This is a lovely dish for a cozy, lazy autumn or winter meal. It can be doubled easily, you can use any sort of squash or pumpkin you can find, and is perfect for a potluck. It goes great with a ham, roast chicken or turkey, or beef or pork roast.

I’ve made some changes, which I’ve highlighted below. I made it last weekend, to accompany a ham at a Christmas potluck, with a smallish butternut squash and a large Kabocha squash. I’m making it again for our big family Christmas eve turkey dinner, with a butternut squash and two acorn squashes.

*  *  *

Butternut Squash Tian with Herbed Bread Crumbs

Recipe adapted by Faith Durand/The Kitchn from Rosa Jackson. Serves 4

2 to 2 1/2-pound whole butternut squash
1 tablespoon olive oil, plus additional for drizzling
1/4 cup short-grain or arborio rice (I use short-grain)
2 ounces freshly grated Parmesan cheese
2 large eggs
Sea salt and freshly ground black pepper, to taste
Freshly grated nutmeg
Provencal breadcrumbs (recipe below)

Heat the oven to 375° F and lightly grease a 1-1/2 to 2-quart baking dish (such as a deep pie dish) with olive oil.

Peel and slice the butternut squash. You should have 1-1/4 to 1-1/2 pounds prepared squash flesh. Heat the olive oil in a deep sauté pan over medium heat. Cook the squash in the olive oil with a sprinkling of salt until it softens and starts to disintegrate, about 20 to 25 minutes. Cover for most of the cooking time to speed the process. (I sauté the butternut, but bake the Kabocha/acorn squash)

While the squash is cooking, heat a small saucepan of salted water over high heat. When it is boiling, add the rice. Cook for 10 minutes, then drain and set aside.

Place the cooked squash in a large bowl and combine with the rice, Parmesan, about 1/2 teaspoon salt, and generous dashes of pepper and nutmeg. When it has cooled slightly, mix in the eggs quickly so that they don’t scramble. The mixture may seem on the liquid side, but this is fine.

Pour it into the prepared gratin dish, top with the herbed bread crumbs (recipe below) and a generous drizzle of olive oil. (If desired, you can prepare to this point, cover and refrigerate for up to two days. When ready to serve, bake as directed below.)

Bake for 35 minutes or until slightly toasted on top and set. Serve warm.

This recipe doubles very well; I (Faith Durand writing) use a 4-pound squash and bake the tian in a 9×13-inch casserole dish.

Herbed Bread Crumbs
1 cup dried bread crumbs
1 big handful flat-leaf parsley, leaves only (I use what the supermarket had, which often is only the curly variety)
Leaves from 3 to 4 sprigs of thyme or rosemary (I use a mixture of dried thyme and rosemary)
2 cloves garlic, peeled
2 tablespoons olive oil
grated Parmesan cheese
Salt and freshly ground pepper

In a food processor, blend together all the ingredients except the olive oil. Add the olive oil and blend until the breadcrumbs are soft and green, adding a little more oil if necessary. Season well with salt and pepper. (I don’t use a food processor. I use a rasp for the garlic and cheese, my knife for the parsley, and I sauté the garlic in the oil, then toss in the breadcrumbs to coat, sauté for another few minutes, then stir in parsley to coat. I like the flavor of the sautéed garlic, and I like not having to take apart and clean the food processor.)

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: