Traditional Poutine

By on May 14, 2014
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Friends, I’m going to take you on a journey. A journey to a magical and mysterious land called Canada. Some of you are probably disappointed but let me tell you a little secret: Canada is awesome. Whether you’re getting a free CAT-scan or visiting William Shatner’s home, Canada has a lot more to offer than you may think.

One thing Canada definitely has to offer an abundance of is food. Canadian cuisine is very unique and shows that the chefs up there are getting more and more creative.

One of Canada’s best dishes is poutine. Poutine is the ultimate “go against your diet” dish. It consists of french fries covered in gravy and cheese curds.

Now some of you might be thinking that this combination sounds disgusting and would be something you’d never try. Well I’m here to tell you that you are missing out on some seriously good stuff. Poutine is one of the most delicious treats I’ve come across in my short time on this planet.

If poutine is made correctly, the balance between the taste of the potatoes, the savoriness of the gravy and the chewy squeakiness (yes, I said squeakiness) of the cheese curds creates something so delectable that you find yourself eating the whole thing.

Now a lot of restaurants in the U.S. have tried vamping up poutine by adding more ingredients to it. They’ve dressed it up with pork, kimchi, barbecue sauce in lieu of gravy, and other various ingredients. And some of these alterations do taste rather yummy but in my humble opinion, nothing beats traditional poutine.

And I’m just going to go ahead and put a disclaimer on this article:This dish is NOT a healthy dish. This dish should only be consumed during moments of severe stress (i.e. finals week, big break ups, interventions, family reunions, or church functions).

What You’ll Need

  • 4 pounds of russet potatoes, washed and dried
  • 3/4 a stick of butter
  • 1/4 cup of flour
  • 1/2 teaspoon of Worcestershire sauce
  • salt
  • pepper
  • garlic powder
  • onion powder
  • 1 tablespoon of minced garlic
  • 2 cups of beef stock
  • canola oil for frying
  • 2 cups of cheese curds

First, mix your flour, salt, pepper, garlic powder, and onion powder together until thoroughly combined.

Then cut your potatoes into fries and soak them in cold water for two hours.

Next, heat your butter in a nonstick sauce pot on medium high until melted and slightly bubbly.

Add your flour mixture and cook while CONTINUOUSLY stirring. Continue this until you get a paste-like substance.

Next add your garlic and continue to stir until fragrant.

Now add your stock and Worcestershire sauce slowly while (once again) continuously stirring. Once you’ve gotten the gravy consistency you’ve been waiting for (thick but not too thick) then lower heat so that the gravy stays warm but doesn’t cook anymore.

Pour your oil into a frying pan and bring to a sizzle.

Take your potatoes and dry them and then slowly plop them into the oil (Just a note: please be very safe when doing this step. I don’t want anyone’s house to burn down.). Fry the potatoes until crisp.

When the potatoes are crispy enough, take them out of the oil and drain them on a paper towel. Place your potatoes in bowls and cover with the cheese curds.

Make sure your gravy is hot and then pour over the cheese and potatoes. You want your gravy to be hot enough so that it melts the cheese curds.

Stir up so you get a good helping of cheese, potato and gravy all on your fork, and then go to town.

Highly recommended that you watch the hockey game while eating. Happy Eating!

 

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