Adrienne and Yanni Tassou from Olivia’s in Gettysburg stopped by the FOX43 kitchen to prepare a traditional Greek dish, an Avgolemono soup with chicken, paired with a bananas foster martini!
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We’re back in the Fox 4 degree kitchen with Olivia, and Janni is putting us to work today. What do we got? — You’re
— dang right I am. OK, so here’s what I did during the break my chicken, I pulled it out. It was cooked. Camera, there you are. All right, pulled it off the bone. I added my orzo in there. All right, if you can see what I got going on here, right there’s my orzo. I’m gonna keep cooking that till it’s al dente, people, all right. But now here’s the magic. Here’s where we’re gonna separate the boys from the men, if you will. We’re gonna temper some eggs. So Mom, let me get some of that snoop broth. Temper some eggs. — So
— we gotta bring them to the temperature of this pot, but if I dumped all my scrambled egg, it’s OK if there’s some broth meat in there. It’s OK. Some carrot, yeah, that’s fine. All right, if I put all my eggs in there at once, what’s gonna happen? Give me a double that. If I put all my eggs in there once, they’re gonna curdle, they’re gonna become scrambled eggs in my soup. I don’t want that. I want them to go in there the same consistency. Now, Ms. Gabby, give me a little pour. I’ll tell you when. Whoa, a little bit more. Don’t put all your eggs in one. Alright, Mom, that’s perfect, Mom. A little bit of broth. We’re keep them moving. We’re tempering the eggs. We’re bringing them to temperature. A little bit more egg, Ms. Gaby. Yeah, we got this, people look at us, go ahead, boom, yes, exactly, and that’s the process. So Mom, I’ll continue doing this if you wanna get on your drink. I don’t wanna eat all your time, but that’s how you temper eggs, people, all right, and you check me out no scrambled. Eggs all the same consistency going right back in my suit, OK that’s it, ladies, please, without further ado, right, today on the menu is a Bananas Foster martini. So let’s get started here. We have some banana rum. So we’re gonna pour that over our ice. It’s getting me into a spring mood. Exactly, exactly, it’s fun, fun for spring. Then we have some vanilla vodka. We’re gonna do half a shot of that and then we’re gonna add a little extra oomph and flavor with crack and dark rum. Let’s put it in the right container here we go. Either way. I swear I didn’t drink any of these down the same way. All right, so then we’re gonna add a little bit of cream. All right, we’re gonna shake that all up. All right, and you can see here on my plates here I have some caramel. You can use caramel. You can use simple syrup, whatever you want. This is gonna add some more flavor for my rimming, so this is caramel, and then this is just some cane sugar. So we have that nice and coated on the edge and we are going to strain it right in there. I love the presentation. Oh thank you, so pretty. So we get it right in there and now we just wanna finish it off with a little more flavor. We’re gonna do a little cinnamon sugar. Just a sprinkle and then we’re gonna do a little caramel drizzle. Man, that looks fabulous. Thank you. And then just a little banana garnish, mm, and look at that. What a beauty. — That looks
— perfect. Thank you. Thank you. And you hear the beeping that’s because it’s hard at work over there. Yeah, exactly. That’s me, uh, not being able to share the spotlight with my mom, my God, I gotta get it together over here. No, it was great and we’re gonna try it in just a few. at that consistency. — That’s what
— we want. That’s what they’re gonna do. You gotta temper your eggs in there, people, otherwise you’re gonna have problems, so it’s gonna be creamy, but there’s no cream in it, which means it’s still healthy. Then I’m gonna add some fresh dill and some fresh parsley at the end, and that is gonna be it. All right, we’re gonna check back in in just a few. We’re gonna toss it to Tony for now, but then you’ll be joining us and here, Tony, to give everything a final try.
Dining and Cooking