Curds Whey For Canadian Poutine Recipes

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MIXED GRAVY POUTINE RECIPE BY TASTY



Mixed Gravy Poutine Recipe by Tasty image

Here's what you need: large russet potatoes, olive oil, salt, pepper, unsalted butter, all-purpose flour, beef stock, worcestershire sauce, cornstarch, water, cheese curd

Provided by Julie Klink

Categories     Appetizers

Yield 4 servings

Number Of Ingredients 11

3 large russet potatoes, scrubbed
3 tablespoons olive oil
1 ½ teaspoons salt, divided
1 teaspoon pepper, divided
6 tablespoons unsalted butter, 3/4 stick
¼ cup all-purpose flour
2 ½ cups beef stock
2 teaspoons worcestershire sauce
3 tablespoons cornstarch
2 tablespoons water
1 ½ cups cheese curd

Steps:

  • Preheat the oven to 450˚F (230˚C). Line 2 baking sheets with parchment paper.
  • On a cutting board, slice the potatoes into matchsticks by quartering lengthwise. Cut the quarters lengthwise into ¼-inch slices, then cut into ¼-inch (6 mm) matchsticks.
  • Place the potatoes in a large bowl. Drizzle with the olive oil and sprinkle with 1 teaspoon of salt and ½ teaspoon of pepper. Toss to coat.
  • Arrange the fries evenly in 2 rows on each baking sheet so they are not touching.
  • Bake for 25 minutes, flipping halfway through, until golden brown.
  • In a medium saucepan over medium heat, add the butter and flour. Whisk until the mixture is a golden brown. Add the beef stock, Worcestershire, remaining ½ teaspoon of salt and remaining ½ teaspoon of pepper. Bring to a boil, whisking continuously.
  • Add the water to the cornstarch in a small bowl and mix until dissolved. Add the cornstarch slurry to the gravy and stir until thickened. Remove from the heat and cover to keep the gravy hot.
  • Transfer the baked fries to a large bowl, add the cheese curds, and pour the hot gravy over the top. Toss to coat.
  • Transfer to a dish and serve immediately.
  • Enjoy!

Nutrition Facts : Calories 806 calories, Carbohydrate 80 grams, Fat 44 grams, Fiber 4 grams, Protein 15 grams, Sugar 8 grams

REAL CANADIAN POUTINE



Real Canadian Poutine image

Poutine originated from rural Québec province in the 1950s. I would say poutine is not second to any other food in Canada. I order poutine when I go to diners, but I also buy fresh cheese curd to make my own at home. Homemade gravy is really easy and quick to make. The only rule I don't follow for authentic poutine is that I don't fry my French fries; I bake them in the oven. Be careful. This is very addictive!

Provided by Colleen

Categories     Side Dish     Potato Side Dish Recipes

Time 35m

Yield 4

Number Of Ingredients 6

1 (14 ounce) package frozen French fries
2 tablespoons butter
2 tablespoons all-purpose flour
1 ½ cups beef broth
salt and ground black pepper to taste
1 ½ cups cheese curds

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet.
  • Spread fries in a single layer over prepared baking sheet.
  • Bake in the preheated oven until light brown, about 15 minutes.
  • Melt butter in a saucepan over medium-high heat. Whisk in flour vigorously. When mixture bubbles, reduce heat to low; cook and stir until the mixture thins, about 2 minutes. Whisk in beef broth. Bring to a boil; reduce heat and simmer, stirring occasionally, until gravy has thickened, about 5 minutes. Season with salt and pepper.
  • Place fries on a serving plate or in individual bowls. Distribute the cheese curds over the fries; pour hot gravy over the fries and curds. Serve immediately.

Nutrition Facts : Calories 426.7 calories, Carbohydrate 29.5 g, Cholesterol 67.2 mg, Fat 27.2 g, Fiber 2.2 g, Protein 16.5 g, SaturatedFat 15.2 g, Sodium 710.7 mg, Sugar 1.6 g

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  • BAKE FRENCH FRIES: Peel potatoes if you like (I don't bother). Cut them into sticks of about 1/3 inch or 1 cm wide. No need to obsess - thinner will take less time to bake, fatter will take more. Optional: For crispier fries, soak them in a bowl of water for 30 minutes or more to remove some starch. Dry them well in a tea towel. Toss with oil, salt and pepper in a dry bowl. Spread on pan. Bake fries for 30 minutes or until nicely browned, flipping once half way through.
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