Poutine: A Canadian Delight

 

Poutine is a recipe that hails from Canada, specifically from the Quebec region, falling under the category of fast food. I believe it's the first Canadian recipe I've featured on this blog.

As it's often served at street vendors, it has a reputation for being high in calories and not very healthy. However, like everything else, the higher the quality of the ingredients, the less harmful it is. The recipe, in essence, consists of only potatoes, cheese curds (explained later), and gravy (meat broth), and none of these ingredients is suspected to be lethal weapon except for food extremists.

On the other hand, being high in calories is not discouraged in a country where winter temperatures are freezing. Have a lettuce and radish salad outdoors in Yellowknife, and the next day, you might become a statistic.

The word "poutine" seems to be used in Quebec French as an adaptation of the English word "pudding," but others claim it carries a meaning of "mess" or "disaster."

In any case, the recipe emerged around the 1950s and is now served throughout the country, even crossing borders and reaching its powerful southern neighbor.

It's straightforward to prepare. It consists of french fries immediately covered with cheese curds so that they melt with the heat, followed by covering everything with gravy.

Cheese curds are exactly what the name describes: very lightly aged cheese sold in pearls or grains with a shelf life of less than 24 hours. It's generally cheddar cheese, and out of Canada, where it's not found with such a low degree of maturation, you can use a melting cheese sold in small cubes, usually used for salads. It's not the same but unfortunately there's no other choice.

INGREDIENTS (4 servings):

• 1 kg (2.2 lb, 5 or 6 medium pieces) of frying potatoes (you can use russet potatoes or any preferred variety)
• Cheese in pieces or in the form of cheese curds or small cubes
• Meat sauce (this is the gravy, which can be made with beef or chicken broth, flour, butter, and seasonings to taste)
• Salt
• Vegetable oil for frying

1. Prepare the potatoes first. Peel and cut them into not-too-thin strips. As you cut them, place them in a container with cold water to remove some of the starch.

2. Once cut, put them in a pot with boiling water for exactly 2 minutes. Then remove and drain well. Once they have reached room temperature, put them in the freezer.

3. While they cool in the freezer, make the sauce.

4. In a pan over medium heat, pour two tablespoons of butter. When melted, add two heaping tablespoons of all-purpose flour and fry it in the fat until it turns brown.

5. Next, gradually add beef broth, stirring constantly to prevent lumps. Half a liter (2 cups and a half) should be sufficient.

6. Stir well until the sauce thickens, seasoning with salt and pepper to taste. Remove from heat and reserve without letting it cool.

7. In a deep pan or fryer with oil at 180 degrees Celsius (356 degrees Fahrenheit), pour the potatoes just out of the freezer (be very careful with splashes). Let them cook until they turn golden, then remove, drain excess oil, and season with salt and pepper.

9. Now let's assemble the dish. As quickly as possible, plate an individual portion of fries, immediately top with cheese cubes, and then pour the meat sauce.

And that's it. One of those recipes that is greatly appreciated when it's cold.