Comfort Food Series: Quebec Poutine

Comfort food at it’s finest — the Québécois knew EXACTLY what they were doing when they invented Poutine… Or maybe they didn’t 😛 ?!

The origin of Poutine remains unclear.. but according to some sources, it all started in a restaurant called Le Lutin qui rit, in Quebec — with a customer and the restaurant owner. Upon the customer requesting for some cheese to be added to his fries, the owner exclaims “Ça va faire une maudite poutine!” or, “That’s going to make a dreadful mess.”

While the source(s) remains questionable, what is very clear that Poutine is definitely a ‘mess’, or a hot ‘mess’ as some would argue.

This random mix of fries, curd cheese, & gravy blends so well together, it’s now known as the bourgeoisie of Garbage Food. Try it for yourself!

Authentic Canadian PoutineWhat You’ll Need:

For the 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 the Fries:

  • 2 lbs Russet potatoes (3-4 medium potatoes)
  • Peanut or other frying o

For the 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.
  • 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.

Bon appétit!

Sources:

https://www.seasonsandsuppers.ca/authentic-canadian-poutine-recipe/

https://cottagelife.com/outdoors/10-things-you-probably-didnt-know-about-poutine/

Image Source: https://www.avenuecalgary.com/restaurants-food/dining-out/where-to-go-for-poutine-in-calgary/

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