Last week, the Cheftestants embarked on a global culinary journey for their Quickfire Challenge. A wall of passports awaited them as they raced across the room. One cheftestant drew Canada and poutine. Is it possible I would get to make two fried dishes in-a-row? Absolutely! You can’t pass up the opportunity to eat or make this delicious snack. If you’ve never heard of it, the beauty of this French-Canadian dish lies in its simplicity: fries, cheese, and gravy. Better yet, it can absolutely be pulled off in 30 stress-free minutes. Watch my next episode of Top Chef Tuesday and get cooking with the recipe below!
Poutine
Gravy
1 cup beef stock
½ cup chicken stock
Pinch of dried porcini mushroom
3 tbsp butter
2 tbsp flour
¼ tsp garlic powder
½ tsp onion powder
Other
1/2 bag of frozen Ore-Ida French Fries (or your favorite brand)
Cheese curds
Frying oil
Minced fresh parsley
Remove the cheese curds from the refrigerator and let them come to room temperature. Heat your frying oil to 375 degrees.
Prepare the gravy by heating up the stock, along with the mushrooms, over high heat until it begins to boil. Stir, cover and reduce the heat to maintain a light simmer.
Once the stock has been simmering for about 10 minutes, make a roux by melting the butter in another pot, over medium heat. Once melted and foaming, add in the flour, garlic and onion powder and whisk until dark brown, about 2 minutes.
Then, through a strainer, pour the hot stock into the roux and continue whisking until smooth. Season lightly with some pepper and continue whisking until the gravy begins to simmer. Lower the heat and continue to gently simmer until thickened. Cover and reserve over low heat.
Drop the fries into the oil and fry until golden brown, about 3 minutes. Drain and place in a bowl and season lightly with salt and some parsley. Toss to coat.
Place the fries in a serving platter, top with some cheese curds and pour the gravy over everything. Garnish with a little parsley and serve.
______________________________ Copyright 2023, Brendan McCann, All Rights Reserved.
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