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.
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
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
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
POUTINE RAPEE
This is a recipe for New Brunswick Acadian Poutines Rapees. This is not a recipe for fried with curds and gravy. Poutines rapees are a mixture of raw grated potatoes, combined with cooked and mashed potatoes, which are then formed into a ball, stuffed with seasoned salted pork and simmered in salt water. I am fortunate enough to live in NB, but you still don't see these around that often. I don't know why because they are so yummy. Another fine example of Canadian cooking!
Provided by BirdyBaker
Categories Pork
Time 4h
Yield 6 poutines
Number Of Ingredients 3
Steps:
- Soak the salted pork in cold water overnight to remove the excess salt.
- Cut into cubes.
- Grate the uncooked potatoes and extract the water from them by squeezing them in a cloth.
- Mix the grated potatoes with the mashed, seasoned potatoes, adding more seasoning if necessary.
- Make a hole in the centre of the potato ball with your thumb and add a tablespoon of the salted pork.
- Close up the hole and roll the poutine in white flour and gently lower the poutine into a large pot of boiling,salted water.
- Keep the water boiling and simmer the poutines for 2-3 hours.
- Serve hot with butter, salt and pepper, or as a dessert with sugar a molasses.
- They are also yummy with mustard.
Nutrition Facts : Calories 948.7, Fat 61.4, SaturatedFat 22.4, Cholesterol 65.1, Sodium 1107.3, Carbohydrate 86.8, Fiber 10.9, Sugar 3.9, Protein 13.9
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