POUTINE
The ultimate in French-Canadian junk food, poutine commonly features warm fries topped with cheese curds and gravy. This side dish is quick to fix with frozen potatoes and packaged gravy but has all the traditional greasy spoon comfort. -Shelisa Terry, Henderson, Nevada
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Prepare french-fried potatoes according to package directions., Meanwhile, prepare gravy mix according to package directions. Stir in pepper. Place fries on a serving plate; top with cheese curds and gravy.
Nutrition Facts : Calories 244 calories, Fat 13g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 465mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.
POUTINE (CANADIAN SMOTHERED FRIES)
Poutine is a popular Canadian dish that will change the way you eat regular French fries. Instead of ketchup or fry sauce, these crispy fries are covered in cheese and beef gravy.
Provided by Erica Walker
Categories Appetizer
Time 25m
Number Of Ingredients 10
Steps:
- Cut potatoes into fries and soak for at least 1 hour (or overnight in the fridge). Dry well with paper towels.
- Heat oil in deep fryer or large skillet to 300 degrees. Fry fries in batches (try not to overcrowd) of about 5 minutes each to soften. Remove from oil and drain, increase oil temp to 400 degrees and fry again for 2-3 minutes or until golden brown and crispy on the outside.
- Place fries on paper towels to drain excess oil. Season with salt and place on large plate or platter.
- Sprinkle cheese curds evenly over fries and pour hot gravy over the top. Serve immediately.
Nutrition Facts : Calories 315 kcal, Carbohydrate 34 g, Protein 13 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 45 mg, Sodium 1552 mg, Fiber 6 g, Sugar 1 g, ServingSize 1 serving
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
REAL CANADIAN POUTINE
Poutine originated from rural Québec province in the 1950s. I would say poutine is not second to any other food in Canada. I order poutine when I go to diners, but I also buy fresh cheese curd to make my own at home. Homemade gravy is really easy and quick to make. The only rule I don't follow for authentic poutine is that I don't fry my French fries; I bake them in the oven. Be careful. This is very addictive!
Provided by Colleen
Categories Side Dish Potato Side Dish Recipes
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet.
- Spread fries in a single layer over prepared baking sheet.
- Bake in the preheated oven until light brown, about 15 minutes.
- Melt butter in a saucepan over medium-high heat. Whisk in flour vigorously. When mixture bubbles, reduce heat to low; cook and stir until the mixture thins, about 2 minutes. Whisk in beef broth. Bring to a boil; reduce heat and simmer, stirring occasionally, until gravy has thickened, about 5 minutes. Season with salt and pepper.
- Place fries on a serving plate or in individual bowls. Distribute the cheese curds over the fries; pour hot gravy over the fries and curds. Serve immediately.
Nutrition Facts : Calories 426.7 calories, Carbohydrate 29.5 g, Cholesterol 67.2 mg, Fat 27.2 g, Fiber 2.2 g, Protein 16.5 g, SaturatedFat 15.2 g, Sodium 710.7 mg, Sugar 1.6 g
AUTHENTIC CANADIAN POUTINE
Authentic Canadian Poutine featuring deep-fried fries, poutine gravy and white cheddar cheese curds all tossed together. Do be careful with deep frying. A proper deep fryer is recommended.
Provided by Jennifer
Categories Main Course Snack
Time 1h
Number Of Ingredients 10
Steps:
- Prepare the gravy: In a small bowl, dissolve the cornstarch in the water and set aside.
- In a large saucepan, melt the butter. Add the flour and cook, stirring regularly, for about 5 minutes, until the mixture turns golden brown.
- Add the beef and chicken broth and bring to a boil, stirring with a whisk. Stir in about HALF the cornstarch mixture and simmer for a minute or so. If you'd like your gravy thicker, add a more of the cornstarch mixture, in small increments, as needed, to thicken. Season with pepper. Taste and add additional salt, if necessary, to taste. Make ahead and re-warm or keep warm until your fries are ready.
- For Deep-Fried Fries: Prepare your potatoes and cut into 1/2-inch thick sticks. Place into a large bowl and cover completely with cold water. Allow to stand at least one hour or several hours. When ready to cook, heat your oil in your deep fryer or large, wide, heavy cooking pot to 300° F.
- Remove the potatoes from the water and place onto a sheet of paper towel. Blot to remove as much excess moisture as possible.
- Add your fries to the 300°F oil and cook for 5-8 minutes, just until potatoes are starting to cook but are not yet browned. Remove potatoes from oil and scatter on a wire rack. Increase oil temperature to 375°F Once oil is heated to that temperature, return the potatoes to the fryer and cook until potatoes are golden brown. Remove to a paper towel-lined bowl.
- To Prepare Poutine: Add your fried or baked fries to a large, clean bowl. Season lightly with salt while still warm. Add a ladle of hot poutine gravy to the bowl and using tongs, toss the fries in the gravy. Add more gravy, as needed to mostly coat the fries.
- Add the cheese curds and toss with the hot fries and gravy. Serve with freshly ground pepper. Serve immediately.
Nutrition Facts : Calories 528 kcal, Carbohydrate 70 g, Protein 10 g, Fat 24 g, SaturatedFat 14 g, Cholesterol 61 mg, Sodium 1068 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving
POUTINE
Steps:
- For the gravy, dissolve the starch in 30 ml of water
- Melt the butter in a pan and add the flour. Let it simmer for about 5 minutes while stirring constantly until the color turns golden. Now add the finely chopped garlic
- Now mix the roux with the starch and the beef and chicken stock. Let the gravy simmer for a couple of minutes in order for it to thicken. Finally, season with salt and pepper
- If you have chosen ready-made fries, simply make them in the oven or a deep fryer according to the instructions on the packaging
- For homemade fries, wash the potatoes and cut them into strips. You can decide for yourself how thick you want the fries to be. Heat up a good amount of oil in a large pot and fry the potatoes until they turn golden yellow. Take them out and drain on a paper towel
- Cut the cheddar cheese into small cubes
- Cut the chicken breast and chorizo into small, bite-sized pieces. Heat up some oil or butter in a pan and fry the meats for a couple of minutes until they are done and slightly browned
- Finally, portion the fries onto large plates, pour a good serving of warm gravy over them and evenly distribute the cheese, chicken and chorizo
POUTINE (FRIES AND GRAVY)
Steps:
- 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.
POUTINE
Make authentic Canadian Poutine right at home with homemade french fries, a simple and delicious brown gravy, and cheese curds or melted mozzarella cheese. Additions include bacon, pulled pork, avocado, and more!
Provided by Stephanie
Categories Side Dish
Time 40m
Number Of Ingredients 4
Steps:
- I recommend making my homemade French fries. Otherwise frozen French fries can be baked per package instructions, or fried as follows:
- Heat oil to 300 degrees in a deep fryer or dutch ovenTIP: Using a candy/deep frying thermometer makes it easy to tell when the oil is ready.
- Add the fries to the oil in batches, don't overcrowd them. Fry for about 5 minutes, then place them on a paper towel lined plate. This is enough to cook them through without browning the outside yet and is the best method for extra crispy fries.
- Increase heat to 400 degrees and fry in batches a second time, until they are crispy and golden brown on the outside. Place on paper towels.
- Preheat the oven to 350 degrees.
- Line the fries on a baking sheet and sprinkle the cheese on top.
- Bake for 10-15 minutes, until the cheese is just melted.
- This recipe for homemade beef gravy is perfect for Poutine and takes just 10 minutes. Otherwise, prepare a packet according to package instructions. You can also make my easy Chicken Gravy recipe.
- Drizzle the gravy over the fries and serve immediately!
Nutrition Facts : Calories 359 kcal, Carbohydrate 32 g, Protein 8 g, Fat 22 g, SaturatedFat 8 g, Cholesterol 22 mg, Sodium 860 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving
POUTINE (FRENCH FRIES WITH GRAVY AND CHEESE)
Eaten with great gusto all over Quebec, poutine was once just a late-night diner staple. It is now served at some of the province's finest restaurants.
Categories Beef Cheese Onion Potato Side Bake Fry Super Bowl Fall Winter Poker/Game Night Thyme Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 side-dish or snack servings
Number Of Ingredients 14
Steps:
- Peel potatoes, then cut lengthwise into 1/4-inch-thick sticks and submerge in a bowl of ice and cold water. Rinse potatoes in several changes of cold water until water is clear. Drain in a colander, then spread potatoes in 1 layer on several layers of paper towels and pat very dry.
- Heat about 8 cups vegetable oil in a 5- to 6-quart heavy pot over moderate heat until a deep-fat thermometer registers 375°F.
- Put oven rack in middle position and preheat oven to 200°F.
- Cook shallot with thyme in butter in a 1- to 1 1/2-quart heavy saucepan over moderate heat, stirring frequently, until shallot is softened and golden, about 2 minutes. Add wine and boil until reduced by half, about 3 minutes, then discard thyme sprigs. While wine reduces, stir together water and cornstarch until cornstarch is dissolved. Stir 1 cup beef or veal demi-glace into wine and bring to a boil. Whisk in cornstarch mixture and return to a boil, then boil until sauce is slightly thickened, 2 to 3 minutes. Remove from heat and stir in black pepper, salt, and unsalted butter until butter is melted.
- Once oil is ready, increase heat to moderate and fry potatoes in 4 batches, stirring occasionally, until deep golden, 5 to 6 minutes per batch, returning oil to 375°F between batches. Transfer fries with a slotted spoon to a baking sheet lined with several layers of dry paper towels and sprinkle lightly with salt. Keep fries warm in oven while frying remaining batches.
- Put 4 ovenproof plates in oven, divide fries among plates, and sprinkle with cheese. Heat until cheese is just warmed through, about 2 minutes.
- Stir chives into sauce and drizzle over fries. Serve immediately.
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- Slice the potatoes into 1/2-inch thick fries. I like to measure one fry then use it as a guide for the rest. Transfer potatoes to a large bowl of cold water as you cut them. Soak the potatoes in refrigerator for a minimum of 2 hours, preferably overnight. The longer you soak the potatoes, the crispier the French fries.
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- Cut potatoes into French fry-shaped strips. Wash them with water and dry completely with a paper towel. Toss them in a bowl with the spices and a touch of olive oil. Preheat air fryer and cook in two batches for about 15-16 minutes or until crispy on the outside (give it the basket a shake once in awhile).
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