Those who know me know that I have a deep love for the city of
The three main components of poutine are thick-cut French fries, fresh cheese curds, and browned chicken gravy. Fresh cheese curds are nearly impossible to come by in
It’s kind of a pain in the ass to make, and the short life-span of fries means that making it skews the labour/pleasure ratio a bit. However, it’s totally worth it. The gravy is the most time-consuming part of the dish, but it’s what really makes the poutine; it’s absolutely imperative making this the focus of the dish.
The recipe’s actually pretty simple:
3 Large Russet potatoes, cut thick, soaked in ice water.
Half pound of fresh cheese curds, left out to warm 30 minutes prior to serving.
2 oz. butter
2 oz. flour
20 oz. chicken stock
Seasoning
For my recipe I diced a boiling onion and browned it in a pad of butter. Once the onion was browned I added the rest of the butter and the flour, making a dark roux with the caramelized onions. I added .5 tsp of salt, some cracked black pepper, a pinch of Fines Herbes, and another of Herbes de Provençe. Once the roux was fully incorporated, I added the stock, stirring it for 20 minutes until it was reduced to the correct thickness.
While the gravy was halfway done, I started frying the potatoes. It’s important to have the potatoes and the gravy ready to mix together immediately once they are done. Once the fries were golden, I placed a layer in a paper bowl (gotta keep that shit real), followed by a layer of curds, topped it off with more fries, and finally, poured a nice helping of hot gravy over the mixture. Oh, arteries!