Real Canadian Poutine


Cheese curds are yummy as a snack, but to truly appreciate them, Heather recommends the classic Canadian dish, Poutine. Here's a recipe she found online from The Cooking Blog. She suggests making this with some homemade beef gravy. Perhaps you have a roast you can make? Or you can get beef broth and make gravy from that. I also think it would be just as good with pan fried rather than deep fried potatoes. The cheese curds will make it authentic! Makes 4 side servings or 2 main servings

4 large potatoes
oil for deep frying
salt
2 cups beef stock
1/4 cup butter
1/4 cup flour
1 1/2 cups cheese curds

Peel and slice the potatoes into thick fries (at least 1 cm thick). Soak the potatoes in ice water for about 30 minutes. Remove and blot dry.

Heat oil for frying to about 325F and deep fry potatoes for about 8 minutes. Remove from oil and set on paper towel. Turn the oil up to 375F.

In a saucepan melt the butter and stir in the flour. Add the beef broth and stir over medium-high heat until thickened. Reduce heat and keep hot. (Use a tiny bit of gravy browning to get that nice dark colour).

Return the french fries to the oil and continue frying until golden and crispy. This should take about 5 more minutes. Remove fries to drain on paper towel and salt to taste.

Assemble the poutine quickly while everything is still HOT. (Poutine is best made in a bowl or other container which will contain the heat and help melt the curds. Also, the curds should be at room temperature before assembling the Poutine). Start with a layer of fries. Put some cheese curds in the middle. Add more fries and top with more cheese curds. Ladle gravy over the fries and cheese curds.
before serving.

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