Italian Poutine Food
ITALIAN POUTINE
This is a nice change from regular poutine in that it uses marinara sauce in place of the beef gravy. Not sure if it could ever beat the original, but I like it for a variation once and awhile. Be sure to use real cheese curds or it is just not a poutine. If you ever have the opporuntity to go to Quebec, stop at one of the casse croutes along the highway and order a real, French-Canadian potine. You will NOT be disappointed!
Provided by BirdyBaker
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Heat oil in a deep fryer or deep heavy skillet to 365 degrees F (185 degrees C).
- Warm spaghetti sauce in saucepan or microwave.
- Place the fries into the hot oil, and cook until light brown, about 5 minutes.
- Remove to a paper towel lined plate to drain.
- Place the fries on a serving platter, and sprinkle the cheese over them.
- Ladle spaghetti sauce over the fries and cheese, and serve immediately.
- Top with a bit of parmesan cheese.
Nutrition Facts : Calories 2189, Fat 220.1, SaturatedFat 28.6, Sodium 385.7, Carbohydrate 55.2, Fiber 6.2, Sugar 8.9, Protein 6.9
POUTINE
Provided by Chuck Hughes
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Slice the potatoes lengthwise, about 1/4 inch thick. Stack the slices and cut lengthwise into 1/4-inch-thick sticks (or cut the potatoes into fries using a french fry cutter). Place in a large bowl filled with cold water and let sit at least 1 hour, or up to 24 hours for extra-crispy fries. Drain well and pat dry or spin dry in a salad spinner.
- Make the gravy: Heat 1 tablespoon vegetable oil in a saucepan over medium heat. Add the shallot and garlic and saute until translucent, about 3 minutes. Add the chicken and beef stock, ketchup, vinegar, peppercorns and Worcestershire sauce and bring to a boil.
- Meanwhile, in a separate saucepan, melt the butter over medium-high heat. Add the flour and make a roux, stirring until slightly browned, 2 to 3 minutes. Whisk the stock mixture into the roux and simmer until reduced by half, about 20 minutes. Season the gravy with salt and pepper and keep warm.
- Line a baking sheet with a double layer of paper towels. Heat 2 to 3 inches vegetable oil in a heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 350 degrees F (or use a deep fryer). Fry the potatoes in small batches until whitish yellow, about 8 minutes. Remove with a strainer and drain on the paper towels. Bring the oil temperature to 375 degrees F over high heat. Fry the potatoes in batches again until golden brown, 6 to 8 minutes. Drain on fresh paper towels. Salt and pepper the fries while hot. Strain the gravy.
- Put the fries in shallow dishes; top with the cheese curds and gravy.
REAL POUTINE
An indulgence of fries, gravy and cheese. A Canadian specialty!
Provided by NIKKIJM
Categories Side Dish Potato Side Dish Recipes
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Heat oil in a deep fryer or deep heavy skillet to 365 degrees F (185 degrees C). While the oil is heating, you can begin to warm your gravy.
- Place the fries into the hot oil, and cook until light brown, about 5 minutes. Make the fries in batches if necessary to allow them room to move a little in the oil. Remove to a paper towel lined plate to drain.
- Place the fries on a serving platter, and sprinkle the cheese over them. Ladle gravy over the fries and cheese, and serve immediately.
Nutrition Facts : Calories 707.6 calories, Carbohydrate 51 g, Cholesterol 78.2 mg, Fat 46.3 g, Fiber 5.9 g, Protein 23.8 g, SaturatedFat 18 g, Sodium 772.9 mg, Sugar 3.6 g
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- Pre-heat the oven to 450 degrees; move the rack to the center of the oven. Cut the potatoes into quarters or sixths, depending on the size of the potato.
- Spray the half-sheet pan with olive oil spray, then arrange the potato chunks in a single layer on the pan. Finally, spray the tops of the potatoes with the olive oil spray and sprinkle with salt and pepper. Roast the potatoes in the hot oven for about 45 minutes, until the potatoes are browned and tender.
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