Poutine is a delicious Canadian dish that can be traced back to the province of Quebec, though it is also sometimes served in the northern United States. It's made with French fries and topped with cheese curds and a tasty gravy that is typically made with butter, onions, and beef stock, among other ingredients. Poutine is considered a fast food and a main course, and it can be enjoyed on any occasion.
[Edit]Ingredients
[Edit]Regular Poutine
- of washed and dried russet potatoes with skins on
- 4 tbsp (57 g) of unsalted butter
- ¼ cup (31 g) of flour
- 1 minced shallot
- 1 minced clove of garlic
- of beef stock
- of ketchup
- of cider vinegar
- 1 tbsp (12 g) of peppercorns
- of Worcestershire sauce
- 2 cups (420 g) of cheese curd
- Salt and pepper to taste
- Canola oil
- Serving size: 4-6 people
[Edit]Vegetarian Poutine
- 1 diced white onion
- 2 tbsp (28 g) of butter
- 1 tsp (3 g) of garlic powder
- 1 tsp (2 g) of onion powder
- 2 tbsp (8 g) of flour
- 2 tsp (5 g) of cornstarch
- of soy sauce
- of vegetable broth
- 1 bag of cheese curds (as fresh as possible)
- 6 peeled and cut Idaho white potatoes
- Vegetable oil
- Serving size: 4 people
[Edit]Steps
[Edit]Regular Poutine
- Slice and soak the potatoes. Cut the potatoes so they are each about thick. Put them in a large bowl filled with cold water and refrigerate them for about 2 hours.
- Heat the butter. Place 4 tbsp (57 g) of unsalted butter in a saucepan and heat it up over medium heat. The butter will melt quickly, so keep a close eye on it.
- Add the flour to the butter. Add 1/4 cup (31 g) of flour into the butter and stir it until it is smooth. This should take about 2 minutes.
- Add the garlic and shallot. Add 1 minced clove of garlic and 1 minced shallot to the mixture and cook them until they are soft, for another 2 or so minutes.
- Add the stock, ketchup, Worcestershire sauce, peppercorns, salt, and pepper to the mixture. Add of beef stock, of ketchup, of Worcestershire sauce, 1 tbsp (12 g) of peppercorns, and salt and pepper to taste to the mixture. Stir the ingredients together until they have thickened a bit, which should take about 5-6 minutes.
- This combination will make a flavorful beef gravy.
- Remove the gravy from the heat and set aside. You have made the gravy that you will pour over the potatoes. Take it off the stove and set it aside in a bowl or gravy boat.
- Cook the potatoes. Drain the potatoes and dry them with paper towels before you fry them. Pour canola oil into a pan and heat it up over medium-high heat. Watch for the oil to bubble steadily, or test the temperature with a meat thermometer to see if it’s reached around .[1] Then, place the potatoes in the pan and stir them to coat them in the oil evenly, until they are golden brown and fully cooked.
- You may find it helpful to cook the potatoes in small batches, since they will take a long time to cook if you make them all at once.[2]
- It’s easier to make fried potatoes in a deep fryer, but you can also use a deep skillet.
- Drain the potatoes and let them cool. Place the potatoes on paper towels to drain the excess oil and then have them cool for about 20 minutes.
- Serve the potatoes with gravy and cheese curds. Place the potatoes on a plate and pour the gravy over them, topping them with 2 cups (420 g) of cheese curd. Enjoy this dish as a main course while it's nice and hot.
[Edit]Vegetarian Poutine
- Cook the white onion in butter until it is transparent. Thinly dice 1 white onion and then cook it in 2 tbsp (28 g) of butter in a skillet over medium heat, stirring lightly until it's transparent. This should take about 3-4 minutes, depending on the size of the onion.[3]
- Add the garlic powder, onion powder, flour, and cornstarch. Add 1 tsp (3 g) of garlic powder, 1 tsp (2 g) of onion powder, 2 tbsp (8 g) of flour, and 2 tsp (5 g) of cornstarch to the onion mixture. Continue to stir the ingredients together until they have absorbed all of the butter. This should take another minute or so.
- Add the soy sauce and vegetable broth to the mixture. Stir the ingredients together and let everything simmer for about 10 minutes. Add a little more butter or broth if the mixture becomes too solid.
- Set the mixture aside. If you'd like it to be extra smooth, you can put the ingredients in an immersion blender and purée them, but this is not necessary.
- Prepare the potatoes. Peel and cut 6 white Idaho potatoes into long, thin strings that are each about thick. Rinse the potatoes a bit after you cut them to cut down on the starchiness. To soften up the potatoes, you can boil a pot of water and blanch them for 4 minutes first, but this is not necessary.
- If you can handle it, of course, you can prepare the gravy at the same time as you prepare the potatoes. You just have to be very vigilant.
- Heat the oil and fry the potatoes. Pour the vegetable oil onto a saucepan and heat it up under medium high heat. Then, add the cut potatoes and cook them until they are golden brown.
- Add the gravy to the potatoes. Place the cooked potatoes on a paper towel to drain some of the oil and then add the gravy and 1 bag of cheese curds.
- Serve the poutine right away. Enjoy this dish on its own while it's hot.
[Edit]Tips
- Remember that poutine is meant to be enjoyed as a main course, not a side-dish. It may take some getting used to viewing a dish with fries as a main course, but you'll see that it's hearty enough to be a meal in itself.
- If you'd like to make a variation of these recipes, try:
- Poutine Mole: Use Oaxacan black mole sauce over the mixture.
- Poutine BBQ: Add heated BBQ sauce to the poutine.
- Poutine Bourguignon: Add ground beef and fried onions to the dish.
- Add some more salt, if you want.
[Edit]References
[Edit]Quick Summary
from How to of the Day https://ift.tt/3l9GlfV
via Peter
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