Poutine
There is no more iconic food in the French province of Québec that poutine. The first batch of fries and cheese curds is said to have been created when a customer of a restaurant in Warwick, Québec called L’Idéal, wanting to take some food “to-go” asked the proprietor to throw some fries and curds into a bag. Legend has it when yr owner, Fernand Lachance peered into the bag after the two ingredients were mixed together, he remarked, “This is a “poutine”, which is French Canadian slang for a “mess”. Apparently this mess became quite popular and the combination of fries and curds became a common feature in restaurants throughout Québec. A few years later in 1964, Jean-Paul Roy, owner of a restaurant in nearby Drummondville, Quebec, noticed a few of his diners ordering a side of cheese curds to French fries covered in gravy, a signature dish at the restaurant. Roy soon added the three-ingredient combo to the menu and the rest is culinary history.
Ingredients
- 4 lb potatoes russet, skin-on, washed and dried
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 1 shallot minced
- 1 clove garlic minced
- 4 cups beef stock
- 2 tbsp ketchup
- 1 tbsp apple cider vinegar
- 1 tbsp green peppercorns
- 1/2 tsp Worcestershire sauce
- Kosher salt
- black pepper freshly ground
- canola oil for frying
- 2 cups cheddar cheese curds
Instructions
- Cut potatoes into lengths of about 1⁄4" x 1⁄4" x 4". Place in a large bowl, cover with cold water, and refrigerate for about 2 hours.
- Meanwhile, heat butter in a 2-qt. 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-qt. Dutch oven, and heat over medium heat until a deep-fry thermometer reads 325 F (162 C). 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 (190 C). 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.
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