One day I'd like to taste some genuine Canadian
Poutine. I find it difficult to imagine
exactly what it tastes like. I'll do a
bit of research and see if they have it anywhere in Auckland.
Poutine is a dish invented in Quebec and is popular throughout
Canada. It started to be made in the
50's in greasy spoons (diners).
Apparently 'poutine' is a French Canadian slang word for 'mess'. And it does sound (and look) messy.
Here is a traditional recipe from Seasons & Suppers
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)
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.
4. 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.
5. Remove the potatoes from the water and place onto a sheet of paper
towel. Blot to remove as much excess moisture as possible.
6. 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.
7. 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.
8. Add the cheese curds and toss with the hot fries and gravy. Serve with
freshly ground pepper. Serve immediately.
This is one of two Canadian dishes I keep looking for in restaurants. The other is Nanaimo bars.
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