Poutine (Fries, Cheese, and Gravy) Recipe
Saturday, 31 December 2005
16:50
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Labels: appetizer , beef , cheese , potato , vegetable
Labels: appetizer , beef , cheese , potato , vegetable
Ingredients
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups beef stock
- Salt & pepper
- 2 pounds McCain Fries. I preferred the crinkle cut fries
- 1/2 pound fresh cheese curd
Directions
- 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.
- Cook the fries per instructions on packaging. Remove and drain on paper towels. Season with salt and pepper.
- To serve, mound the fries on bowls or plates, crumble on the cheese, and spoon gravy over both the cheese and fries.
What is Poutine?
The dish originated in rural Quebec, Canada, in the late 1950s. Several Québécois communities claim to be the birthplace of poutine, including Drummondville (by Jean-Paul Roy in 1964), Saint-Jean-sur-Richelieu, and Victoriaville. One often-cited tale is that of Fernand Lachance, from Warwick, Quebec, which claims that poutine was invented in 1957. Lachance is said to have exclaimed ça va faire une maudite poutine ("it will make a damn mess"), hence the name. The sauce was allegedly added later, to keep the fries warm longer.
The dish originated in rural Quebec, Canada, in the late 1950s. Several Québécois communities claim to be the birthplace of poutine, including Drummondville (by Jean-Paul Roy in 1964), Saint-Jean-sur-Richelieu, and Victoriaville. One often-cited tale is that of Fernand Lachance, from Warwick, Quebec, which claims that poutine was invented in 1957. Lachance is said to have exclaimed ça va faire une maudite poutine ("it will make a damn mess"), hence the name. The sauce was allegedly added later, to keep the fries warm longer.
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