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
AUTHENTIC CANADIAN POUTINE
Authentic Canadian Poutine featuring deep-fried fries, poutine gravy and white cheddar cheese curds all tossed together. Do be careful with deep frying. A proper deep fryer is recommended.
Provided by Jennifer
Categories Main Course Snack
Time 1h
Number Of Ingredients 10
Steps:
- 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 about HALF the cornstarch mixture and simmer for a minute or so. If you'd like your gravy thicker, add a more of the cornstarch mixture, in small increments, as needed, to thicken. 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.
Nutrition Facts : Calories 528 kcal, Carbohydrate 70 g, Protein 10 g, Fat 24 g, SaturatedFat 14 g, Cholesterol 61 mg, Sodium 1068 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving
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.
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
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.
POUTINE
Tuck into Canadian comfort food - chips, gravy and cheese curds. We've tweaked the traditional recipe with gooey, stringy mozzarella
Provided by Miriam Nice
Categories Snack, Treat
Time 1h50m
Number Of Ingredients 13
Steps:
- For the gravy, toss the chicken wings in 1 tbsp of the flour, then heat the oil and butter in a large pan. Fry the chicken wings until well browned on all sides. Remove with a slotted spoon and set aside. Add the onion to the pan and cook for 8-10 mins until soft and turning brown at the edges.
- When the onions are cooked, add the remaining flour and stir well. Put the chicken wings back in the pan, then add the carrot, bay leaf, stocks and garlic.
- Bring to the boil and cook for 15 mins. Strain the mixture through a sieve into another pan and simmer for another 10 mins or until thick, seasoning to taste.
- For the chips, scrub the potatoes but leave the skins on. Chop into chunky chips and put them in a bowl filled with cold water.
- Pour sunflower oil into a large pan until it is just less than half full, then heat until it reaches 125C. Drain the chips from the water and pat dry with a clean tea towel. When the oil is ready, carefully lower 1/4 of the chips into the pan. Fry for 12 mins, then remove with the slotted spoon and lay on a wire rack covered with kitchen paper. Repeat the process with the remaining chips. When they have all had their first fry, increase the temperature to 190C and fry the chips in small batches again, this time for 5 mins or until golden brown. Sprinkle the chips with salt once done, keeping them warm on a wire rack or grill tray in a low oven while you fry the rest.
- To finish the dish, pile the chips into deep bowls, warm the gravy and pour it over the chips. Top with pieces of cheese and serve immediately.
Nutrition Facts : Calories 448 calories, Fat 36 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 17 grams protein, Sodium 1 milligram of sodium
EASY POUTINE
Recipe courtesy of Tablespoon.com - This is a Canadian favorite bar food and this is an easy way to re-create it.
Provided by Betty Crocker Kitchens
Categories Appetizer
Number Of Ingredients 3
Steps:
- Fry or bake fries as directed.
- Heat gravy in microwave as instructed. Microwave cheese curds 5-10 seconds until warm.
- Layer fries, then gravy and cheese curds on serving plate.
Nutrition Facts :
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