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POUTINE

Name: POUTINE
Cook time: 3000 s
Total time: 3000 s
Yield: 4 Servings
Ingredients: For the Fries; 2 1/2 lbs russet potatoes; Kosher salt; Freshly ground pepper; Vegetable oil, for frying; Cheese curds (or fresh mozzarella for substitute); For the Gravy; 3 tbsp unsalted butter; 3 tbsp all purpose flour; 2 1/2 cups homemade stock (see below); For the sorta homemade stock; 1 carton of store bought stock; 1 carrot, chopped into large pieces; 1 large onion, halved; 1 shallot, halved; 1 head garlic, halved; 1 inch two piece of ginger, peeled; 1/2 bunch parsley; 4 sprigs thyme; Soy sauce (to taste); Worcestershire sauce (to taste)

cook:

50 min

4,233,687 views Poutine is the stuff of legend to our Northern neighbors...so let's hope I don't screw it up too bad! Even if you can't find yourself real cheese curds, this rich and savory sober-up-snack is worth adding to your cheat day menu.

4 Servings

original

metric

INGREDIENTS

For the Fries

2 ½ lbs russet potatoes

Kosher salt

Freshly ground pepper

Vegetable oil, for frying

Cheese curds (or fresh mozzarella for substitute)

For the Gravy

3 tbsp unsalted butter

3 tbsp all purpose flour

2 ½ cups homemade stock (see below)

For the sorta homemade stock

1 carton of store bought stock

1 carrot, chopped into large pieces

1 large onion, halved

1 shallot, halved

1 head garlic, halved

1 inch two piece of ginger, peeled

½ bunch parsley

4 sprigs thyme

Soy sauce (to taste)

Worcestershire sauce (to taste)

DIRECTIONS

For the Fries

Slice Russet potatoes into french fry shapes, leaving the skin on for a more rustic presentation. Rinse all the starch off the potatoes by tossing them in a bowl until the water runs clear. Very thoroughly dry potatoes using a lint free cloth. Wet food in hot oil can cause the oil to bubble and potentially burn you!

2 ½ lbs russet potatoes

In batches, put extra dry potatoes into a vat of vegetable oil heated to 350°F for about 5-7 minutes until potatoes start to turn light blonde. Put onto a paper towel lined baking sheet until they cool to room temperature. Place in the freezer for at least 4 hours.

Vegetable oil, for frying

Take fries out of the freezer and throw into 400°F oil until they are crisp and golden brown. Cooking time will vary, so keep an eye on them. Drain on a wire rack and then dump into a bowl to season with Kosher salt. Toss thoroughly to ensure all fries are salted.

Kosher salt

For the Sorta-Homemade Stock

Pour a glug of your cooking oil of choice into a saucepan and heat over medium high heat until shimmering. Add vegetables to brown. The more dark brown color on the vegetables, the more flavor that will be added to the stock. Once nice and brown, add a carton of store bought stock and some fresh herbs like parsley and thyme. Cook for one hour and strain.

Vegetable oil, for frying

1 carrot, chopped into large pieces

1 large onion, halved

1 shallot, halved

1 head garlic, halved

1 inch two piece of ginger, peeled

1 carton of store bought stock

½ bunch parsley

4 sprigs thyme

Soy sauce (to taste)

Worcestershire sauce (to taste)

For the Gravy

Put unsalted butter into a clean saucepan and bring to a bubble before adding all purpose flour. Whisk and cook for about a minute until a light-blonde roux is formed.

3 tbsp all purpose flour

3 tbsp unsalted butter

Slowly stream stock into the roux, whisking constantly to make sure no lumps or clumps can form. Once all of the stock is in the saucepan, add in a few splashes of soy sauce and Worcestershire sauce. Season with salt and pepper to taste.

2 ½ cups homemade stock (see below)

Kosher salt

Freshly ground pepper

Simmer and cook down until a gravy-like consistency is reached.

For the Poutine Assembly

Place fries onto plate.

For the Fries

Top fries with cheese curds (or tear off little chunks of mozzarella and roll into balls if cheese curds are not available).

Cheese curds (or fresh mozzarella for substitute)

Pour gravy over the fries and cheese. Enjoy!

For the Gravy

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