Canadian Poutine

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One of my followers, Rhiannon, asked me to try Poutine. She told me that her husband loves it and that she makes it for him once a week. I asked her what in the world is Poutine!

I Googled it and found the recipe that sounded the best for us from Seasonsandsuppers. 

We have never tried Poutine before and we thought it was delicious! I made my own homemade gravy with this recipe. You could even use canned gravy to make it simpler.

 

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Ingredients:

I only used one pack of curds.

You will need salt & pepper too.

 

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Scrub the potatoes with cold water. Leaving

the skin on, cut them into 1/2″ thick strips &

place them into a large bowl and cover with cold

tap water. Let them soak for at least an hour.

Drain the water and place the potato strips

onto a paper towel and pat off as much

of the water as you can.

 

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Heat the oil in a deep pot to 300 degrees.

 

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While the oil heats up, place a paper

towel onto a cookie sheet. Place a

wire rack on top of the paper towel.

 

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As soon as the oil is 300 degrees, add

the potatoes and cook for 5 – 8 minutes.

 

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Remove the potatoes and place

them on the wire rack.

 

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Continue to heat the oil until

it reaches 375 degrees.

 

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While the oil heats up, place a few

sheets of paper towel into a large bowl.

 

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Once the oil is 375, add the potatoes

and cook until golden brown.

 

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Remove the potatoes from the oil and

place them on the paper towel in the bowl.

 

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Remove the paper towel and pour

the hot gravy over the potatoes.

 

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Toss in the curds of cheese, season to

taste with salt and pepper then serve.

 

Canadian Poutine

  • Difficulty: Intermediate
  • Print

http://www.InDianesKitchen.com

6E00F88E-79D3-444D-AEB3-51C62334C623

Ingredients

  • 6 medium Russet potatoes
  • 2 cups hot gravy (or as much as you want)
  • 4 ounces white cheddar cheese curds
  • vegetable or peanut oil for frying
  • salt to taste
  • pepper to taste

Directions

  1. Scrub the potatoes in cold water. Leaving the skin on, cut them into 1/2″ thick strips then put them into a large bowl of cold water. Let them soak for at least 1 hour. Drain and place them on paper towel, patting off as much water as you can.
  2. Heat the oil in a large deep pan heating to 300 degrees.
  3. While the oil heats place paper towel on a cookie sheet and a wire rack on top of the paper towel.
  4. Once oil is 300 degrees, add the potatoes cooking for 5 – 8 minutes. They should not get brown or completely cooked. Remove potatoes to the wire rack to drain the excess grease.
  5. Continue to cook the oil until it reaches 375 degrees then add the fries back into the oil cooking until they are golden brown.
  6. In a large bowl, place about 2 – 3 paper towels. Place the fries on the paper towels to absorb the oil and salt immediately.
  7. Remove the paper towel and pour the hot gravy over the top of the potatoes.
  8. Add the curds and toss, coating the potatoes and curds with the gravy.
  9. Serve immediately.

http://www.InDianesKitchen.com

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Categories: Cheese, Marinades/Gravy, Potato

75 Comments »

  1. Now ur Cookin’! Diane. I never make Poutine… I don’t like using hot oil. But every Chip Truck in the Ottawa area makes Poutine… some better than others. They all have their own secrets. And if you get it up here… it’s secretly formulated without calories… not a one! 😉 Some people live on this stuff! Even our Harvey’s Fast Food Restaurant and some others serve it. Never ever get it with grated cheese. That’s Mozerella… and not a good Mozerella either. Needs to be Squeeky Fresh Cheese Curds! OH My… Made myself hungry there.

    Liked by 4 people

      • Labour-intensive right? And so worth it, once you’ve located the best Poutine Chip Truck… Always the one with the longest line-up at the window. The crackling and popping sounds of the fresh-cut fries in the hot oil, blended with the smell chip-truck-made gravy, wafting at you on a cold day as you place your order… I can’t go on… Need to take a drive over to Gatineau and find me a Chip Truck! (Add a Steamie or two, meal fit for champions. Steamie = boiled hotdog weiner, in a steamed, warm, top-sliced hotdog roll, topped with fresh creamy coleslaw with a bit of fresh-grated onion in it. That’s the meal deal.😉

        Liked by 1 person

  2. Like you, I’ve read about, but never experienced first-hand, this entrancing dish! I remember doing the two-stage frying back when I was making more French fries at home, but had forgotten that little trick. Thanks for the reminder. I usually use frozen French fries these days rather than keeping “ye olde grease bucket” in the refrigerator. They crisp up nicely in my Cuisinart Oven Central with no additional oil needed.

    I’ve not seen cheese curds in any store. Are they somewhere besides the fresh dairy display?

    Virtual hugs,

    Judie

    Liked by 1 person

  3. On the Cote d’Azur, la Poutine is a delicacy. Available from Antibes to Menton during the months of late February until early May, it’s the baby fish, typically sardines and anchovies, that form a jelly like pulp which shines silver. Often served raw with olive oil and lemon juice, or fried up in an omelette.

    Liked by 2 people

  4. I have had Poutine a few times and have enjoyed it each and every time! I have a Canadian friend who told me all about it and then one day we were in a Bar and Grill and there it was on the menu!
    Now because of you… I may have to make my own!

    Liked by 1 person

  5. Never heard of it! Sounds good.
    Now I have a recipe for you to try (if you haven’t already had it!)
    I don’t exactly know the name of this recipe but it is delicious my family loves it!
    All you need is French fries (any kind works), cheese, and any kind of meat.
    You have to cook your French fries and meat separate and then mix them together and put the cheese on and cook it until the cheese has melted.
    I bake it in a glass pan but I think any pan should work.
    And for more flavor I suggest to drizzle some olive oil on it before you melt the cheese.

    I hope you like the recipe!

    Liked by 1 person

  6. I’ve done this using russet potato’s and yams – cut as you’ve done them above but I baked the potatoes rather than frying. Made onion and sage gravy… and used garlic cheese curds. 😉 A wee bit more healthy (as in baked not fried) but still quite yummy!! Glad you gave poutine a try!! It’s a wonderful dish!!

    Liked by 1 person

  7. My dear, you did a really great job and I am happy about your fotos. Some of the comments are great, because I never before found a person don´t like Poutine.

    Liked by 1 person

  8. Travel through Canada, especially, and you will find poutine everywhere–also parts of New England where there is a French-Canadian population (including the town in Northwestern Maine where my dad grew up). So many good things to eat in Canada! And now that you’re retired…

    Liked by 1 person

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