Fierce Foodie: The Best Canadian Dish You Haven’t Eaten Yet.
a blogumn by Roya Hamadani
Poutine needs to come to America, people. What is poutine, you ask? It’s a French Canadian formula for a yummy good time: French fries + fresh cheese curds + tasty chicken or turkey gravy = happiness. The cheese curds and gravy are added right before serving so the whole thing doesn’t become a soggy mess. It’s important that the fries are thick enough to stand up to the gravy and that the cheese curds are no more than two days old. This Quebecois fast food has become ubiquitous all over Canada, served in pizza shops and chains and upscale restaurants alike. With the right ingredients, it’s not so hard to make your own.
Recipe adapted from Emeril Lagasse, 1999
4 to 6 servings
2 tablespoons butter
2 tablespoons flour
2 cups chicken stock
Freshly ground black pepper
2 pounds Idaho white potatoes, peeled and cut
1/2 pound fresh cheese curd
In a saucepan, over medium heat, combine the butter and flour. Stir until incorporated. Cook for 12 to 15 minutes for a dark roux. Stir in the stock. Season with salt and pepper. Bring the liquid to a boil. Reduce the heat to medium low and continue cooking for 15 to 20 minutes. Remove from the heat and keep warm. Peel the potatoes and cut fries, 4 inches by 1/2-inch. Bring a pot of salted water to a boil. Add the potatoes and blanch for 4 minutes. Remove, drain and cool completely. Fry the potatoes until golden brown. Remove and drain on paper towels. Season with salt and pepper. To serve, mound the fries into the individual (16-ounce) disposable cups. Spoon the gravy over the fries and crumble the cheese. Serve immediately.
Super lazy version: Buy French fries from your favorite greasy spoon. Warm a can of gravy on the stove, add pepper to taste. Spoon over fries and add cheese curds.