Sunday, February 20, 2011

The Poutine

Say wha? 
That's french fries with beef gravy and cheese curds for those of you who don't know.
And let me tell you just how wonderful it really is!

Its right up there with a mug of hot chocolate (with those mini marshmallows) on a blistery cold day, a big ole glass of lemonade (with ice and a lemon wedge on the side) on a scorching summers eve, jumping into bed with fresh clean sheets (that's every Saturday for us), a big bowl of meaty chili (with some sour cream and grated cheese please), I think its even better than an a hot fudge sundae (with a cherry on top)!

For those of you who have never tried this or even heard of it, you have NO idea what you are missing my friends.  You should really heed my advice on this one and make this recipe - but not often because it really isn't all that good for you.  Everything in moderation, moderation is key!


The Poutine
makes 4-6 servings

Gravy:
2 tbsp. butter
2 tbsp. flour
1 tbsp. vegetable oil
1 small shallot, minced
1 small garlic clove, minced
4 c. beef stock
2 tbsp. ketchup
1 tbsp. cider vinegar
1 tbsp. whole peppercorns
1/2 tsp. Worcestershire sauce
OR you could buy prepared packaged poutine gravy if your area carries it but this is WAY better!

You will also need 7 russet potatoes (or frozen fries if you'd like) & 1-2 c. cheese curds (I like more than less)

In a skillet, brown your shallot and garlic in the veggie oil about 2-3 minutes.  Add in the stock, ketchup, vinegar, peppercorns and Worcestershire sauce.  Bring this mixture to a boil.
In another pan create a roux by melting the butter and whisking in the flour.  Brown the roux for about 3 minutes.  Add in the liquid and simmer on low so that the sauce has time to reduce and becomes thicker.  Season with salt and pepper (oh, remove the peppercorns, no one wants to chomp down on one of those suckers)

Fry (or bake if you want to feel healthier about the whole experience) your potatoes until crispy.
Pile some on a plate, toss on some curds and ladle a few tbsp. of gravy over top.  The curds will melt into the fry and leave you with a fork full of greatness!
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3 comments:

  1. OMG, I've just recently found your blog and have just seen poutine! I'm a Montrealer who's recently moved to England and I miss poutines..even though I'd only have one about once a year or so! YUM!!

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  2. Your gravy sounds fantastic! (Lol about the peppercorns... I learned from experience.) :) I foresee Poutine in the near future...

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