YORK TOWNSHIP, Pa.–Harry and Adrienne Tassou from Olivia’s Authentic Mediterranean Cuisine in Gettysburg stopped by the Fox43 Kitchen on Tuesday.
For more information: www.olivias.biz
Bacon Oyster Pot Pie - served along with Olivias Creamy coleslaw
2 pints shucked oysters (drain the juice and set it aside)
6 slices of Olivias thick cut bacon chopped
1/2 cup shallots
1/2 cup celery
1/2 cup carrots
(The shallots, celery, & carrots all get chopped
And this is called your mirepoix)
5 tbsp Olivias garlic butter
1/2 cup wild mushrooms
1/2 cup sherry wine
5 tbsp flour
1/2 lemon juiced (no seeds!)
3/4 cup heavy cream
1/4 tsp fresh ground nutmeg
1/2 tsp old bay
1/2 tsp fresh garlic
1/2 cup fresh peas shelled
Puff pastry (use frozen but must thaw first)
Preheat oven to 425*F.
In a sauté pan, place bacon, mirepoix, mushrooms, garlic butter, & fresh garlic. Sauté for approx 4-5 minutes until carrots are just tender. Deglaze the pan w sherry wine. Add lemon juice, nutmeg, & old bay. Reduce for 1 minute. Add flour, stirring constantly to thicken. Add oyster juice, heavy cream, & peas. Bring to a boil stirring constantly w a wooden spoon.
Roll out the puff pastry, dusting your work surface w flour as you go. Season the pastry w freshly diced rosemary and cracked black pepper. Cut the pastry 1 inch larger than your casserole dish.
Carefully spoon your mixture into your casserole dishes.
Break 1 egg in a bowl along w a bit of heavy cream & bacon drippings. Brush this mixture lightly along the rim of your casserole dish. Place your pastry on top and seal the edges. Brush remaining mixture on top of the pastry. Bake at 425*F for approx 25 mins.
Peach Moscow mule
Deep eddys peach vodka
Muddle together limes, peaches, & vodka in bottom of glass. Add crushed ice. Top w ginger beer. Garnish w fresh peach and mint
Fresh brewed iced tea
Muddle blackberries & brandy in bottom of glass. Add ice, top w iced tea. Garnish w fresh lemon & blackberries