Brown Gravy Sauce for Poutine and Hot Chicken Recipes | Ricardo. Real Canadian Poutine Recipe. Real Canadian Poutine I had to try this. I have heard about it, but just didn't get it. But don't knock it until you try it. Well, a friend stopped over for lunch today and it happened my neighbor who just came back from WI yesterday, brought me fresh cheese curds. DELISH. I have fried them before and had them in a few other dishes but NOT Poutine. So, My friend brought me over some bangers she had for the Opening Olympic Ceremonies last night, so we figured we would do the Poutine too.
I admit to using pre-cut OreIda fries, but I did fry them. OK, I'm a fan. I'm sure using the gravy, curds, etc from the area would be wonderful; but I thought it worked just fine with what I had. Calories ... My only think would be to make my own gravy; just because I don't like canned; but the pkg isn't too bad if you doctor it up a bit. But thx for a quick easy recipe, which we enjoyed!! Poutine (French Fries with Gravy and Cheese Curds) Enlarge Credit: Maxime Iattoni SERVES 4–6 4 lb. russet potatoes, skin-on, washed and dried4 tbsp. unsalted butter¼ cup flour1 shallot, minced1 clove garlic, minced4 cups beef stock2 tbsp. ketchup1 tbsp. cider vinegar1 tbsp. whole green peppercorns½ tsp.
Worcestershire sauceKosher salt and freshly ground black pepperCanola oil, for frying2 cups cheddar cheese curds 1. Cut potatoes into lengths of about ¼" x ¼" x 4". 2. 3. 4. See all 150 classic recipes featured in our 150th issue » Poutine (Fries and Gravy) Recipe : Emeril Lagasse. Poutine (Fries and Gravy) Recipe : Emeril Lagasse. Poutine Recipe. Directions 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. Line a baking sheet with a double layer of paper towels. Put the fries in shallow dishes; top with the cheese curds and gravy. Photograph by Raymond Hom. Chuck's Awesome Poutine. Authentic Canadian Poutine Recipe. What kind of a Canadian food blogger would I be if I didn’t have a recipe for Poutine on this blog? Afterall, isn’t the wonderful concoction of fries, gravy and cheese curds one of the most quintessential Canadian dishes? So if you already know how great this dish is and are just looking for a great, authentic poutine recipe to make at home, skip on down to the recipe. I’ve got you covered!
If you can’t get cheese curds, the closest possible substitution if you want the poutine experience, would be torn chunks (not shredded!) Finally, a word about the gravy. Not sure how to pronounce Poutine? Yes, I clearly missed the memo about healthier food after the New Year. Authentic Canadian Poutine featuring deep-fried fries, poutine gravy and white cheddar cheese curds all tossed together. Ingredients Instructions Prepare the gravy: In a small bowl, dissolve the cornstarch in the water and set aside.In a large saucepan, melt the butter. Prep time: 20 min | Cook time: 40 min | Total time: 60 min.