Cookbook:Poutine

Poutine
Category	Side Dish recipes
Servings	2-4
Time	15-20 minutes
Difficulty

Cookbook | Ingredients | Recipes

| Canadian Cuisine | Quebequois Cuisine |  Side Dishes

Poutine is common dish throughout the Quebec, Ontario and Atlantic regions of Canada which is made up of three items: beef gravy, French fries and cheese curds.

This recipe uses pre-canned gravy, mozzarella cheese, and fries the potatoes from scratch.

Ingredients

• 1 L of vegetable oil for deep frying
• 1 (290 g) can of beef gravy
• 5 medium potatoes
• 2 cups mozzarella or cheese curds

Equipment

• 1 Deep fat fryer or large stove pot to fry the potatoes
• 1 saucepan or cup suitable for warming gravy
• 1 Serving dish

Procedure

1. Slice potatoes into finger-width wedges and rinse them well to remove any dirt
2. Begin warming gravy, keep the temperature low enough for a slow heating
3. Heat oil to 185°C (365°F)
4. Cook wedges in the oil, this should take about 5 minutes
5. Remove the fries from the oil and place them on a paper towel mat, to absorb excess oil
6. Put cheese over the fries in serving dish
7. Pour the gravy over the top and wait until the cheese starts to melt

• Et Voila! Vous avez une poutine.

Notes, tips, and variations

• Changing the cheese and gravy used in poutine completely changes the dynamic of the dish, a popular variant is to use a chicken or turkey based gravy with mozzarella cheese instead of curds.

• Replacing gravy with salsa, the cheese curds with sour cream, adding diced onions and tomatoes turns poutine into mexipoutine, an item also carried by the likes of Taco Bell under the name "Fries Supreme".

• Replacing the gravy with marinara sauce, adding either loose lean ground beef or crumbled sausage and replacing the cheese curds with mozzarella cheese changes the dish to poutine Italiano, not as popular as the mexipoutine alternative, but used in several fast food restaurants in Toronto, Ontario.