Poutine recipe

Poutine recipe

Poutine: Canada’s ode to comfort in a dish. It’s a symphony of textures and flavors that defies description. Crispy fries, soft and squeaky cheese curds, smothered in a rich, savory gravy – poutine is more than just a meal, it’s a national treasure. Each bite is a journey through Canadian history, a story of resilience and resourcefulness. It’s the taste of cozy cabins on cold winter nights and laughter shared with friends over steaming plates. So dive into a poutine and experience Canada in a whole new way.

Canadians are known for their politeness, but poutine? That dish is a full-on flavor riot. It’s a glorious mess of fries, cheese curds, and gravy that will have you saying “sorry” to your healthy eating plans. But hey, sometimes you gotta embrace the delicious chaos!

Ingredients:

  • 2 lbs Russet potatoes (these are the stars of the show, so choose wisely)
  • Vegetable oil (enough for a fry bath, but don’t turn your kitchen into a rink)
  • Salt (because even fries need a good pep talk)
  • 12 oz fresh cheese curds (squeaky is the name of the game, people) *Note: If you can’t find fresh curds, don’t fret! Mozzarella cubes can sub in as undercover cheese spies.
  • 2 tbsp butter (for a gravy base that’s smooth and oh-so-buttery)
  • 2 tbsp all-purpose flour (to thicken things up, like a culinary plot twist)
  • 2 cups beef broth (chicken broth works in a pinch, but it won’t be as, well, brothy)
  • 1 tsp soy sauce (adds a touch of umami magic)
  • Freshly ground black pepper (to taste, unless you’re afraid of a little spice)

Instructions:

  1. The Great Frycano: Wash and cut your potatoes into thick fries. Remember, these aren’t your dainty shoestring fries – these are chunky rebels ready for a gravy bath! Heat your oil in a large pot or deep fryer. Once it’s hot enough (around 375°F), fry your potatoes in batches until golden brown and crispy. Be careful not to overcrowd the pot, or you’ll end up with a soggy mess (and nobody wants that). Drain the fries on paper towels, because even rebels need a moment to rest. Season them with salt while they’re still hot – that’s how the magic happens.
  2. Gravy Whisperer: In a saucepan, melt the butter over medium heat. Once it’s melted and bubbly, whisk in the flour. Cook for a minute or two, stirring constantly, until you have a golden roux (think of it as the mastermind behind the gravy’s success). Slowly whisk in the beef broth, soy sauce, and pepper. Bring to a simmer and cook for a few minutes, until the gravy thickens and becomes smooth. Don’t worry, it won’t judge you if you have to add a little more broth or flour to get the consistency just right.
  3. The Cheesy Uprising: Now comes the moment of truth. Pile your crispy fries onto a plate. Scatter those glorious cheese curds on top, like a snowy Canadian landscape. Finally, ladle that hot, delicious gravy all over the top. Be generous, because in the world of poutine, there’s no such thing as too much gravy.
  4. Operation: Devour: Grab a fork (or spoon, we won’t judge) and dive in! The fries should be crispy on the outside, fluffy on the inside, and the cheese curds should squeak with delight in every bite. The gravy should be rich and flavorful, tying everything together in a symphony of Canadian comfort. Just remember, eating poutine can get messy, so wear your bib (or embrace the inevitable cheese beard).