Sunday, March 3, 2013

From Canada: Poutine (French Fries With Gravy And Cheese Curds)

The national dish of Canada is undoubtedly Poutine. Invented in Warwick, Quebec, in 1957, by restaurateur Fernand Lachance -- Poutine is a sinful amalgamation of blistering hot fries, submerged with flavorful brown gravy and stippled with a flurry of cheese curds.

Off course the American version of Poutine is even more dizzying as it is often topped with a variety of meats and other caloric dense and heart attack inducing deliciousness.
For the food snobs out there, this is probably not the original recipe for an authentic Canadian Poutine -- don't hate me.

POUTINE

INGREDIENTS
4 lb. russet potatoes, skin-on, washed and dried
4 tbsp. unsalted butter
¼ cup flour
1 shallot, minced
1 clove garlic, minced
4 cups beef stock
2 tbsp. ketchup
1 tbsp. cider vinegar
1 tbsp. whole green peppercorns
½ tsp. Worcestershire sauce
Kosher salt and freshly ground black pepper
Canola oil, for frying
2 cups cheddar cheese curds

INSTRUCTIONS
1. Cut potatoes into lengths of about ¼" x ¼" x 4". Place in a large bowl, cover with cold water, and refrigerate for about 2 hours.

2. Meanwhile, heat butter in a 2-qt. saucepan over medium-high heat. Add flour, and cook, stirring, until smooth, about 2 minutes. Add shallot and garlic, and cook, until soft, about 2 minutes. Add stock, ketchup, vinegar, peppercorns, Worcestershire, and salt and pepper, and bring to a boil; cook, stirring, until thickened, about 6 minutes. Remove from heat, and keep gravy warm.

3. Pour oil to a depth of 3" in a 6-qt. Dutch oven, and heat over medium heat until a deep-fry thermometer reads 325°. Drain potatoes, and dry thoroughly with paper towels. Working in small batches, add potatoes and fry, tossing occasionally, until tender and slightly crisp, about 4 minutes.

4. Drain on paper towels, and let cool for 20 minutes. Increase temperature to medium-high, and heat oil until it reads 375°. Working in small batches, return potatoes to oil, and fry, tossing occasionally, until crisp and golden brown, about 2 minutes. Transfer fries to paper towels to drain briefly, and then divide among serving bowls. Pour gravy over each serving of fries, and top with cheese curds; serve immediately.
(Picture from Sweet Salty Things and recipe via Saveur)
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