Poutine French Fries With Gravy Cheese Curds Recipe 445

Steps:

• Cut potatoes into lengths of about ¼" x ¼" x 4". Place in a large bowl, cover with cold water, and refrigerate for about 2 hours. Meanwhile, heat butter in a 2-quart saucepan over medium-high heat. Add flour, and cook, stirring, until smooth, about 2 minutes. Add shallot and garlic, and cook, until soft, about 2 minutes. Add stock, ketchup, vinegar, peppercorns, Worcestershire, and salt and pepper, and bring to a boil; cook, stirring, until thickened, about 6 minutes. Remove from heat, and keep gravy warm. Pour oil to a depth of 3" in a 6-quart Dutch oven, and heat over medium heat until a deep-fry thermometer reads 325°F. Drain potatoes, and dry thoroughly with paper towels. Working in small batches, add potatoes and fry, tossing occasionally, until tender and slightly crisp, about 4 minutes. Drain on paper towels, and let cool for 20 minutes. Increase temperature to medium-high, and heat oil until it reads 375°F. Working in small batches, return potatoes to oil, and fry, tossing occasionally, until crisp and golden brown, about 2 minutes. Transfer fries to paper towels to drain briefly, and then divide among serving bowls. Pour gravy over each serving of fries, and top with cheese curds; serve immediately.

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.

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.