EASY POUTINE
Recipe courtesy of Tablespoon.com - This is a Canadian favorite bar food and this is an easy way to re-create it.
Provided by Betty Crocker Kitchens
Categories Appetizer
Number Of Ingredients 3
Steps:
- Fry or bake fries as directed.
- Heat gravy in microwave as instructed. Microwave cheese curds 5-10 seconds until warm.
- Layer fries, then gravy and cheese curds on serving plate.
Nutrition Facts :
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
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
POUTINE
Tuck into Canadian comfort food - chips, gravy and cheese curds. We've tweaked the traditional recipe with gooey, stringy mozzarella
Provided by Miriam Nice
Categories Snack, Treat
Time 1h50m
Number Of Ingredients 13
Steps:
- For the gravy, toss the chicken wings in 1 tbsp of the flour, then heat the oil and butter in a large pan. Fry the chicken wings until well browned on all sides. Remove with a slotted spoon and set aside. Add the onion to the pan and cook for 8-10 mins until soft and turning brown at the edges.
- When the onions are cooked, add the remaining flour and stir well. Put the chicken wings back in the pan, then add the carrot, bay leaf, stocks and garlic.
- Bring to the boil and cook for 15 mins. Strain the mixture through a sieve into another pan and simmer for another 10 mins or until thick, seasoning to taste.
- For the chips, scrub the potatoes but leave the skins on. Chop into chunky chips and put them in a bowl filled with cold water.
- Pour sunflower oil into a large pan until it is just less than half full, then heat until it reaches 125C. Drain the chips from the water and pat dry with a clean tea towel. When the oil is ready, carefully lower 1/4 of the chips into the pan. Fry for 12 mins, then remove with the slotted spoon and lay on a wire rack covered with kitchen paper. Repeat the process with the remaining chips. When they have all had their first fry, increase the temperature to 190C and fry the chips in small batches again, this time for 5 mins or until golden brown. Sprinkle the chips with salt once done, keeping them warm on a wire rack or grill tray in a low oven while you fry the rest.
- To finish the dish, pile the chips into deep bowls, warm the gravy and pour it over the chips. Top with pieces of cheese and serve immediately.
Nutrition Facts : Calories 448 calories, Fat 36 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 17 grams protein, Sodium 1 milligram of sodium
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- THE ULTIMATE POUTINE. Serious Eats admits that poutine is a simple dish, on paper, but the details are important. The fries must be hot and slightly crisp, the cheese must be good quality, and the gravy flavor is crucial.
- AUTHENTIC CANADIAN POUTINE. Tieghan Gerard at Half Baked Harvest offers a somewhat simpler recipe for Authentic Canadian Poutine. In her version, the potatoes are soaked in beer instead of being rinsed in water, and the gravy contains beer as well.
- MAPLE BACON POUTINE. Developed by Chef Charlene Rowland at Wayne Gretzky’s restaurant in Toronto, this Maple Bacon Poutine variation adds not only bacon, but also bourbon and maple syrup to the gravy (plus a hint of cayenne pepper for a kick).
- OVEN-FRY POUTINE WITH MUSHROOM GRAVY. Classic poutine is for those who don't worry about their fat, salt, or calorie consumption, or who see it as a rare treat.
- CHEESY AVOCADO BACON POUTINE. You can give your homemade poutine some California flair with avocados. Gaby Dalkin at What's Gaby Cooking lays out a recipe for Cheesy Avocado Bacon Poutine that tops the fries and cheese with bacon, onions, and tomatillo avocado salsa.
- VEGETARIAN POUTINE. Heather Hands at Flourishing Foodie made a Vegetarian Poutine that differs from the basic recipe only in that the gravy is made of vegetable stock, and the potatoes are baked with olive oil, so are a little healthier than the deep-fried version.
- GREEK-STYLE POUTINE. Greek-Style Poutine. contains the requisite fries, gravy, and cheese, but this time, the cheese is Greek Kasseri cheese (a sheep's milk cheese), and it also contains Kalamata olives and two kinds of sausage.
- POUTINE PIZZA. Using poutine as a pizza topping is fusion dining at its finest. You can make it a homestyle treat with roast beef and mozzarella with this Poutine Pizza recipe from Food.com, or you can cut the overall prep and bake time in half—Spoon University, which specializes in quick and simple recipes for college students, offers Jessica Chiarello's quick-and-easy method for making poutine pizza.
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