Chocolate-Pumpkin Tart, Boursin, Crockpot Turkey, and Peas in a Roux

Today I attempted (and succeeded btw) to make a chocolate-pumpkin tart, courtesy of Martha Stewart.

I finished making the crust and put it into a 10″ tart pan (with a removable bottom), set it on a baking sheet and cooked it for 12 minutes so it could set. I used a mixture of chocolate and original animal crackers.

Meanwhile, I melted the chocolate and poured it onto the crust and froze it for about 10 minutes. I did not use 4 ounces of chocolate like the recipe called for. I used a bigger pan and I like more chocolate, about 1 1/4 cup with 1 tablespoon of butter.

I started on the filling. I used 15 ounces of pumpkin pie mix (instead of adding in all of the spices) and 2 eggs. Into the oven. Let’s hope for the best!

Fifty minutes later….the best was delivered. No spillage. Perfect golden brown color.

I cooled it at room temperature for an hour and then in the fridge for at least an hour. The recipe says this or overnight at the most.

Boursin

• 8 ounces cream cheese, cold but slightly softened
• 1 stick butter, cold but slightly softened
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh chives
• salt and pepper to taste

Combine all ingredients. You’ll need some elbow juice or a mixer. I’d go with the mixer. Cover and refrigerate 1-2 days before serving. I usually serve with crackers or toasties.

Crockpot Turkey

• 5-6 pound turkey breast, thawed
• 1 stick butter
• 15 ounces chicken broth
• Tony Cachere’s to season

Cook for 6-8 hours in crockpot. Take meat out of crockpot and set aside to cool. Pour juices through a mesh sieve and discard the leftover pieces. Pour juice back into crockpot and when turkey is cool enough to touch, pull meat off of the bone, shredding it, put back into juices and cover until ready to serve.

Peas in a Roux

• 4 cans sweet peas
• 3/4 yellow onion, diced
• 7 tablespoons olive oil
• 7 tablespoons flour

Open cans of peas and pour over a bowl and into a sieve or colander to save the juice and set aside. Heat oil over a medium high heat and then add flour. Prepare roux by continuously stirring until a medium golden brown color has happened. Add onion and continue stirring for about 5 minutes. Add peas and juice to desired consistency. You want to have a thin stew-like consistency. Add salt and pepper to taste. Reduce heat to medium low and cover, allowing the dish to thicken slightly until ready to serve.