REAL POUTINE
An indulgence of fries, gravy and cheese. A Canadian specialty!
Provided by NIKKIJM
Categories Side Dish Potato Side Dish Recipes
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Heat oil in a deep fryer or deep heavy skillet to 365 degrees F (185 degrees C). While the oil is heating, you can begin to warm your gravy.
- Place the fries into the hot oil, and cook until light brown, about 5 minutes. Make the fries in batches if necessary to allow them room to move a little in the oil. Remove to a paper towel lined plate to drain.
- Place the fries on a serving platter, and sprinkle the cheese over them. Ladle gravy over the fries and cheese, and serve immediately.
Nutrition Facts : Calories 707.6 calories, Carbohydrate 51 g, Cholesterol 78.2 mg, Fat 46.3 g, Fiber 5.9 g, Protein 23.8 g, SaturatedFat 18 g, Sodium 772.9 mg, Sugar 3.6 g
POUTINE
Provided by Chuck Hughes
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Slice the potatoes lengthwise, about 1/4 inch thick. Stack the slices and cut lengthwise into 1/4-inch-thick sticks (or cut the potatoes into fries using a french fry cutter). Place in a large bowl filled with cold water and let sit at least 1 hour, or up to 24 hours for extra-crispy fries. Drain well and pat dry or spin dry in a salad spinner.
- Make the gravy: Heat 1 tablespoon vegetable oil in a saucepan over medium heat. Add the shallot and garlic and saute until translucent, about 3 minutes. Add the chicken and beef stock, ketchup, vinegar, peppercorns and Worcestershire sauce and bring to a boil.
- Meanwhile, in a separate saucepan, melt the butter over medium-high heat. Add the flour and make a roux, stirring until slightly browned, 2 to 3 minutes. Whisk the stock mixture into the roux and simmer until reduced by half, about 20 minutes. Season the gravy with salt and pepper and keep warm.
- Line a baking sheet with a double layer of paper towels. Heat 2 to 3 inches vegetable oil in a heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 350 degrees F (or use a deep fryer). Fry the potatoes in small batches until whitish yellow, about 8 minutes. Remove with a strainer and drain on the paper towels. Bring the oil temperature to 375 degrees F over high heat. Fry the potatoes in batches again until golden brown, 6 to 8 minutes. Drain on fresh paper towels. Salt and pepper the fries while hot. Strain the gravy.
- Put the fries in shallow dishes; top with the cheese curds and gravy.
POUTINE
The ultimate in French-Canadian junk food, poutine commonly features warm fries topped with cheese curds and gravy. This side dish is quick to fix with frozen potatoes and packaged gravy but has all the traditional greasy spoon comfort. -Shelisa Terry, Henderson, Nevada
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Prepare french-fried potatoes according to package directions., Meanwhile, prepare gravy mix according to package directions. Stir in pepper. Place fries on a serving plate; top with cheese curds and gravy.
Nutrition Facts : Calories 244 calories, Fat 13g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 465mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.
MIXED GRAVY POUTINE RECIPE BY TASTY
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
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
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
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
POOR-MAN CANADIAN POUTINE
This traditional Canadian dish is DELICIOUS. It is better with cheese curds but you can use regular shredded mozzarella cheese if curds aren't available in your area. For something a little different use spaghetti sauce instead of gravy. Recipe calls for canned gravy but homemade leftover gravy is SO MUCH better. Also, you can use store bought french fries and make them as directed on the package.
Provided by Chelle_N
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Heat oil in a deep fryer or deep heavy skillet to 365°F (185°C).
- Warm gravy in saucepan or microwave.
- Place the fries into the hot oil, and cook until light brown, about 5 minutes.
- Remove to a paper towel lined plate to drain.
- Place the fries on a serving platter, and sprinkle the cheese over them.
- Ladle gravy over the fries and cheese, and serve immediately.
MONTREAL STYLE POUTINE
Montreal-style poutine is made with vegetable gravy but you can also make your favorite beef or turkey gravy.
Provided by Broke Guy
Categories Potato
Time 45m
Yield 2-6 serving(s)
Number Of Ingredients 14
Steps:
- Set the oven to 400 degrees F.
- Pour 1 tablespoon of vegetable oil onto a baking sheet. Spread the oil around, then spread out the sticks of sliced potato. Pour the rest of the oil over the top and sprinkle generously with salt and pepper. Use your hands to ensure the potatoes are coated with oil, salt and pepper and evenly spread across the pan. Place them in the oven and bake for 20 minutes.
- Meanwhile, prepare the gravy. Melt the butter in a saucepan on medium heat. Add the shallot and garlic. Let them cook for 2 minutes until translucent, but not brown. Add the flour and quickly stir with a spoon. Add a little broth if gets too clumpy.
- Let the mixture cook until it turns light brown. Add the vegetable broth, soy sauce, and cayenne pepper. Bring the gravy to a boil, then turn down the heat and let it cook for about 5 minutes, stirring occasionally. Taste it, adding salt and pepper as needed. Turn down the heat to very low, just enough to keep the gravy warm until the fries come out of the oven.
- Dice the cheese.
- After the fries have baked for 20 minutes, remove them from the oven. Lift them with a spatula and test their tenderness with a fork. If it goes through easily, the fries are ready. If you want them a little more crispy, flip them over and put them back in the over for a few more minutes.
- Once they're done, pile one layer of fries onto a plate. Top with cheese and then the hot gravy. Repeat with a second layer before sprinkling with scallions and more freshly ground black pepper.
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- AUTHENTIC CANADIAN POUTINE. Tieghan Gerard at Half Baked Harvest offers a somewhat simpler recipe for Authentic Canadian Poutine. In her version, the potatoes are soaked in beer instead of being rinsed in water, and the gravy contains beer as well.
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