Poutine

I was telling a runescape friend who happens to be a Canadian that I am going to try to make poutine. So I have decided to go and do this because he is waiting with baited breath on how I am going to make this. For my other Canadian friends this is going to be a surprise. This post almost didn’t happen because my youngest daughter was munching on my fries and would have finished them if I did not hide them on her.

Ok normally I wouldn’t say anything but I told her I was sorry. Also this is my very first time I had even tried poutine and I am amazed on how yummy it really is. Also It is very easy to make. Poutine got its start in Quebec Provence, the French speaking part of Canada.

For Beef Gravy Part:

I would take 2 cups of the juice from either the Italian beef or pot roast. This is perfect for making beef gravy that you will need for the poutine or if you want just the beef gravy.

In a small pot or sauce pan I added 2 tbs of either corn, canola or peanut oil on high heat. No need to to season because there are pleanty seasonings in this juice already. Add 3 tbs of all purpose unbleached flour and stir until a lump free rouix would form. Let it brown a little and add the juice and bring to boil and watch it become thick. Just keep stirring every minute or so until it gets thick. Ok I seen my gravy was a little watery so I added 1 tsp in 1 oz of water and stirred until it is a lump free slurry and added it to the gravy then it thickened up.

Also you can just add the juice to the pot bring to boil and add 3 tbs of cornstarch in to 1 oz of water and make a slurry and add it to the pot and stirr until thick. This is for people who want to avoid gluten. Gravy is ready and set this aside. This is also ideal if you want to eat buscuits, baked potato or mashed potatoes if you do not want to use it on fries. So any time you want to make beef gravy please refer to this post.

Now for the fries themselves you can add to a skillet or wok on high heat 1/4 cup of corn, canola or peanut oil. Scrub under running cold water between 5 and 15 potatoes depending on which size they are. Cut in half first then cut in half moon slices and cut each half moon slice in half to cut your homemade fries.

Drop carefully in to the hot oil and cook until they are tender and slighly golden then remove with a skimmer and drain in a bowl lined with paper towel to absorb the excess oil. These get fried in to 1 handful batches at a time which is a half of a potato. repeat until they are all fried up. For instant pot and the like method: cut the potatoes in to fries put oil on them and shake to give an even coating. Place in instant pot and the like on temp of 395F for 15 minutes.

For poutine only arrange the fries in a bowl and then add the gravy and take 1 hunk of white cheddar or mozzarella cheese cut in to tiny pieces and arrange all over the place.

What is the verdict? It is down and outright delicious.