Quote:
Originally Posted by Strats-N-Vettes
That's why I vote against open borders.....the next thing you know; we'll be talking aboot inseminating Yaks, Curling Championships, and poutine recipes.
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Real Poutine
Rated as 4.36 out of 5 Stars
Prep
5 m
Cook
20 m
Ready In
25 m
Recipe By:NIKKIJM
"An indulgence of fries, gravy and cheese. A Canadian specialty!"
Ingredients
1 quart vegetable oil for frying
1 (10.25 ounce) can beef gravy
5 medium potatoes, cut into fries
2 cups cheese curds
Directions
Heat oil in a deep fryer or deep heavy skillet to 365 degrees F (185 degrees C). While the oil is heating, you can begin to warm your gravy.
Place the fries into the hot oil, and cook until light brown, about 5 minutes. Make the fries in batches if necessary to allow them room to move a little in the oil. Remove to a paper towel lined plate to drain.
Place the fries on a serving platter, and sprinkle the cheese over them. Ladle gravy over the fries and cheese, and serve immediately.
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Poutine
Ingredients
6 to 8 large Yukon gold potatoes, peeled
1 tablespoon vegetable oil, plus more for frying
1 shallot, minced
1 small clove garlic, minced
2 cups chicken stock
2 cups beef stock
2 tablespoons ketchup
1 tablespoon apple cider vinegar
1 tablespoon whole green peppercorns
1/2 teaspoon Worcestershire sauce
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
Kosher salt and freshly ground pepper
2 cups cheddar cheese curds
Directions
Slice the potatoes lengthwise, about 1/4 inch thick. Stack the slices and cut lengthwise into 1/4-inch-thick sticks (or cut the potatoes into fries using a french fry cutter). Place in a large bowl filled with cold water and let sit at least 1 hour, or up to 24 hours for extra-crispy fries. Drain well and pat dry or spin dry in a salad spinner.
Make the gravy: Heat 1 tablespoon vegetable oil in a saucepan over medium heat. Add the shallot and garlic and saute until translucent, about 3 minutes. Add the chicken and beef stock, ketchup, vinegar, peppercorns and Worcestershire sauce and bring to a boil.
Meanwhile, in a separate saucepan, melt the butter over medium-high heat. Add the flour and make a roux, stirring until slightly browned, 2 to 3 minutes. Whisk the stock mixture into the roux and simmer until reduced by half, about 20 minutes. Season the gravy with salt and pepper and keep warm.
Line a baking sheet with a double layer of paper towels. Heat 2 to 3 inches vegetable oil in a heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 350 degrees F (or use a deep fryer). Fry the potatoes in small batches until whitish yellow, about 8 minutes. Remove with a strainer and drain on the paper towels. Bring the oil temperature to 375 degrees F over high heat. Fry the potatoes in batches again until golden brown, 6 to 8 minutes. Drain on fresh paper towels. Salt and pepper the fries while hot. Strain the gravy.
Put the fries in shallow dishes; top with the cheese curds and gravy.
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Poutine
Ingredients
4 cups frozen french-fried potatoes
1 envelope brown gravy mix
1/4 teaspoon pepper
1/2 cup white cheddar cheese curds or cubed white cheddar cheese
Directions
Prepare french-fried potatoes according to package directions.
Meanwhile, prepare gravy mix according to package directions. Stir in pepper. Place fries on a serving plate; top with cheese curds and gravy.
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Authentic Canadian Poutine
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings:
3
people
Energy: 528 kcal
Author: Jennifer
Authentic Canadian Poutine featuring deep-fried fries, poutine gravy and white cheddar cheese curds all tossed together. Do be careful with deep frying. A proper deep fryer is recommended.
Print
Ingredients
Poutine Gravy:
3 Tbsp cornstarch
2 Tbsp water
6 Tbsp unsalted butter
1/4 cup unbleached all purpose flour
20 oz beef broth
10 oz chicken broth
Pepper, to taste
For Deep Fried Fries:
2 lbs Russet potatoes (3-4 medium potatoes)
Peanut or other frying oil
Toppings:
1 - 1 1/2 cups white cheddar cheese curds (Or torn chunks of mozzarella cheese would be the closest substitution)
Imperial - Metric
Instructions
Prepare the gravy: In a small bowl, dissolve the cornstarch in the water and set aside.
In a large saucepan, melt the butter. Add the flour and cook, stirring regularly, for about 5 minutes, until the mixture turns golden brown.
Add the beef and chicken broth and bring to a boil, stirring with a whisk. Stir in the cornstarch and simmer for 3 to 5 minutes or until the sauce thickens. Season with pepper. Taste and add additional salt, if necessary, to taste. Make ahead and re-warm or keep warm until your fries are ready.
For Deep-Fried Fries: Prepare your potatoes and cut into 1/2-inch thick sticks. Place into a large bowl and cover completely with cold water. Allow to stand at least one hour or several hours. When ready to cook, heat your oil in your deep fryer or large, wide, heavy cooking pot to 300° F.
Remove the potatoes from the water and place onto a sheet of paper towel. Blot to remove as much excess moisture as possible.
Add your fries to the 300°F oil and cook for 5-8 minutes, just until potatoes are starting to cook but are not yet browned. Remove potatoes from oil and scatter on a wire rack. Increase oil temperature to 375°F Once oil is heated to that temperature, return the potatoes to the fryer and cook until potatoes are golden brown. Remove to a paper towel-lined bowl.
To Prepare Poutine: Add your fried or baked fries to a large, clean bowl. Season lightly with salt while still warm. Add a ladle of hot poutine gravy to the bowl and using tongs, toss the fries in the gravy. Add more gravy, as needed to mostly coat the fries.
Add the cheese curds and toss with the hot fries and gravy. Serve with freshly ground pepper. Serve immediately.
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