For those of you that don't know, Poutine is traditionally a Canadian dish with french fries topped with cheese curds and a brown gravy. There are several variations of the dish, if you are lucky to find a restaurant that serves poutine; first way to go and second do yourself a favor and order it!
The base of the dish is fresh cut french fries here's how we make them...
French Fries:
1-2 pounds (we use 3-5 pounds for a family of 12) yukon gold potatoes (or any variation of "gold" potatoes)
1. slice potatoes about an inch thick (think steak fries)
2. Place potatoes in a a water bath after slicing. This is important to keeping potatoes crisp during frying
3. While slicing potatoes begin heating oil in deep fryer set temperature to 325 degrees
4. Once oil is heated begin frying potatoes in small batches.
5. Fry each batch for 5-7 minutes, the fries should look slightly brown
6. Remove fries to towel and let cool while grease absorbs to towel.
7. Continue to fry potatoes until all are done.
8. Increase heat on deep fryer to 375 degrees
9. This will be your "second fry" fry potatoes another 5-7 minutes or until potatoes look crisp and brown.
10. Remove to towel and let cool
Gravy (recipe adapted {and modified} from ricardocusinie.com)
I recommend starting the gravy when you are half way through your second fry of the french fries.
2 tbs cornstarch
2 tbs water
6 tbs unsalted butter
1/2 cup unbleached all-purpose flour
2 cloves garlic, finely chopped
32 ounces beef stock
1 1/2 tsp white vinegar
1. In a small bowl dissolve the cornstarch in the water, set aside
2. Make Roux - In saucepan, melt butter, add the flour and cook for about 5 minutes, stirring until the mixture turns golden brown. Add garlic and cook for about 30 seconds.
3. Add beef stock bring to a boil, stirring with a whisk. Stir in vinegar and cornstarch/water mixture and simmer for 3 to 5 minutes or until sauce thickens
4. season with pepper
Plating
Place fries in single layer on plate, top with cheese curd, and gravy.
A few tips...
I like to chop my cheese curds so they aren't so large and they will begin to melt when topped with gravy.
Try your best to serve warm so the fries do not get soggy from sitting too long.
Variations
We sometimes add shredded pork to our poutine. I simply put a 2-3 pound pork tenderloin in the crock pot season with salt, pepper, and garlic powder. I cook on low 4-6 hours our until it shreds easily with a fork. You can also reserve some of the juice from the crock pot to add to your gravy (add when you are adding beef stock).
This meal does take a good hour to prepare depending on the amount of potatoes you use, but I promise you it is so so worth it!!
I hope you love this meal and recipe as much as we do!!
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