Friday, October 21, 2011

For those of you who aren't familiar with poutine, it is basically one of the best comfort foods out of Canada.  Quebec is known to have the best poutine but there is a ton of good spots here in Toronto as well.  Poutine is a dish consisting of french fries, fresh cheese curds, and gravy.  Sounds a bit gross, but it tastes amazing.  I've found some delicious homemade poutine recipes that everyone should try at least once!

Traditional Poutine

1 quart vegetable oil for frying
1 small can beef gravy
5 medium potatoes, cut into fries
2 cups cheese curds

  1. 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.
  2. 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.
  3. Place the fries on a serving platter, and sprinkle the cheese over them. Ladle gravy over the fries and cheese, and serve immediately.               
Poutine Variations

 Sweet Potato Poutine
2 large yams
2 Tbs canola oil
1/4 lbs cheese curds
for gravy
2 Tbs butter
1 small shallot minced
1 Tbs flour
1/2 C chicken stock
1 Tbs port
1 tsp demi-glace
1/4 tsp chopped fresh thyme
1. Put the oven rack in the upper middle position and turn on to 450 degrees F.
2. Peel and cut the potatoes into 1/4″ sticks. Toss in canola oil to coat (don’t use olive oil,  which has a lower smoke point and will burn in the oven). Sprinkle with some sea salt then lay in a single layer on a baking sheet. Put in the oven and bake for 20-25 minutes or until golden brown.
3. While the potatoes are in the oven, prepare the gravy. Heat the butter in a small saucepan over medium heat and add the shallots sauteing until soft and fragrant. Add the flour and stir to coat. Whisk in the chicken stock and port.
4. As the gravy begins to thicken, turn down the heat to medium low and add the demi-glace and thyme, stirring with a spatula to dissolve. Continue cooking until the demi-glace is completely dissolved and the gravy is smooth.
5. To serve, just pile up the potatoes and crumble the cheese curds on top. Pour the gravy over all of it and garnish with some minced parsley.

Green Bean and Mushroom Poutine 
1 tablespoon butter
8 ounces mushrooms (sliced)
1 pound green beans
1 cup cheese curds
1 cup gravy

1. Melt the butter in a pan.
2. Add the mushrooms and saute until just starting to caramelize, about 10-15 minutes.
3. Add the green beans and saute until tender, about 3-5 minutes. (Or steam the green beans until tender.)
4. Heat the gravy in a pan until boiling.
5. Split the green beans, sauteed mushrooms, cheese curds between two plates and top with the piping hot gravy.
from closetcooking.com

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  1. This sounds so good. It reminds me of back in the when we would eat cheese fries with gravy after going to the disco. (i'm dating myself) We called them disco fries. I need these!

  2. Just mouthwatering....looks so easy to prepare and delicious!

  3. I tried to find cheese curd to make this dish but I couldn't find it in the supermarket! I'm bummed!


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