“Shhh, It’s a Secret” Gourmet Poutine
AuthorJackie DeKnockCategoryGOURMET L-O-V-E, Reality & Matters of The HeartAhhh. The classic poutine, invented in Quebec, Canada, with crispy French fries smothered with gravy & cheese is a transcendent culinary experience in every way! You’ll be tempted to eat it all…you’ll see.
Kitchen Confidence Rating Scale:
Budget Rating Scale:
Wash and peel potatoes. Cut potatoes into your desired size (thinly sliced is best) or use a fancy French fry slicer (if you own one)! Place in bowl and cover with cold water, let sit for at least one hour for extra crispy fries.
Make the Gravy: In a large saucepan, heat butter on medium heat and sauté the shallot and garlic until translucent, about 3 minutes 3 Minutes. Add stock, ketchup, vinegars, pepper, Worcestershire sauce, bouillon and bring to a boil.
In a separate small saucepan on medium heat melt butter. Add flour and stir until you have a pale roux, about 2-3 minutes 2 Minutes, allowing to brown slightly. Whip the roux mixture into the stock (continuously stirring to avoid lumps) and let simmer for 30 minutes 30 Minutes until reduced by half and thickened. Season with salt and pepper to taste.
OR Bake Fries (for this healthier version).
Preheat the oven to 450 degrees F. In a large bowl, toss the potatoes with oil, sea salt and freshly ground black pepper. Place parchment paper on a baking sheet and spread the potatoes in a single layer. Bake until golden and crisp, about 35 minutes 35 Minutes .
Strain gravy then pour on top of fries and garnish with cheese curds. Enjoy!
Gourmet Safari Rating Scales
Kitchen Confidence Rating Scale:
We’ve designed a handy ‘from the heart’ kitchen confidence rating scale for you to guide you through the recipes (yep, we think of everything)!
= Everyday deliciously simple. Pretty quick, just get the food on the table pronto!
= Put your heart into it! Takes a little more time ‘n TLC!
= Go the extra mile! Gourmet – takes time and/or special ingredients and/or technique – worth the extra effort for the impressive WOW factor!
= You walk on water! You must be a Chef!
Budget Rating Scale:
We’ve designed a handy budget rating scale for you to guide you (and your wallet) through the recipes. Recipes are graded from the ‘high-end caviar-type budget’ to the ‘lower-end spam canned meat type-budget’.
= Spam (aka low budget)
= Mac ‘n Cheese (aka mid budget)
= Filet Mignon (aka higher budget)
= Caviar (aka expensive…but you’re worth it!)
Ingredients
Directions
Wash and peel potatoes. Cut potatoes into your desired size (thinly sliced is best) or use a fancy French fry slicer (if you own one)! Place in bowl and cover with cold water, let sit for at least one hour for extra crispy fries.
Make the Gravy: In a large saucepan, heat butter on medium heat and sauté the shallot and garlic until translucent, about 3 minutes 3 Minutes. Add stock, ketchup, vinegars, pepper, Worcestershire sauce, bouillon and bring to a boil.
In a separate small saucepan on medium heat melt butter. Add flour and stir until you have a pale roux, about 2-3 minutes 2 Minutes, allowing to brown slightly. Whip the roux mixture into the stock (continuously stirring to avoid lumps) and let simmer for 30 minutes 30 Minutes until reduced by half and thickened. Season with salt and pepper to taste.
OR Bake Fries (for this healthier version).
Preheat the oven to 450 degrees F. In a large bowl, toss the potatoes with oil, sea salt and freshly ground black pepper. Place parchment paper on a baking sheet and spread the potatoes in a single layer. Bake until golden and crisp, about 35 minutes 35 Minutes .
Strain gravy then pour on top of fries and garnish with cheese curds. Enjoy!
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