Prep Time: 15 minutes
Cooking Time: 25 minutes
Poutine (pu-tin) is a common Canadian dish, originally from Quebec, made with french fries, topped with brown gravy and cheese curds. While the exact provenance of the word “poutine” is uncertain, some of its meanings undoubtedly result at least in part from the influence of the English word pudding.
For those unfamiliar with cheese curds, in cooking, they are simply the solid parts of soured milk either eaten alone or used in various regional dishes, mostly in Quebec (Canada) and the northeastern and mid-western United States. They are sometimes referred to as “squeaky cheese”.
What I can tell you is Poutine is one of the best cures for the munchies I’ve ever eaten. I only wish the late night fast food joints in Ann Arbor (Michigan) served them.
1 bag (1 lb. 14 oz.) frozen potato wedges
4 Tbs. butter
1/4 cup all-purpose flour
1 shallot, minced (how to)
1 clove garlic, minced (how to)
1 pkg. (32 oz.) beef broth
2 Tbs. ketchup
1 Tbs. cider vinegar
1 Tbs. whole green peppercorns
1 tsp. Worcestershire sauce
freshly ground black pepper
Canola oil, for frying
2 cups cheddar cheese curds
1. Prepare the frozen potato wedges per packaging directions.
2. Meanwhile, heat butter in a medium 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 beef 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.
3. Divide the fries among the serving bowls. Pour gravy over each serving of fries, and top with cheese curds; serve immediately.
Don’t let the cheddar cheese curds steer you away from this delicious diner delight from the Great White North.