There can't be many foods as sumptuous as poutine. Crispy french fries, cheese curds and hot beefy gravy ladled over the top to create a steaming hot bowl of taste bud heaven. Canada, I thank you!
Poutine was created in Quebec, Canada and I might say it's genius. It's the type of dish that could grace any table in a fine dining restaurant, but be equally enjoyed as a stomach filler after drinking and dancing till the wee hours of the morning.
Poutine is traditionally fries, cheese curds and gravy but has been modified over the years with obnoxiously tasty add-ins. I'm sure steak has been used before but if not, what the heck?
It's a no-brainer.The idea for making my poutine came from a recent birthday trip to Seattle. Among the many awesome food choices, Beecher's Handmade Cheese is a great place to try.
It sits right beside Pike Place Market and you can watch them make cheese from a giant side window on the street. My wife bought the curds and as good as they taste straight from the container, I immediately saw them swimming in gravy and looking to stay afloat on some crispy fries.
Poutine was happening! Making the dish seems like a bit of work but if you have everything in order and ready to go it can be doable. I'd say the most important part is the gravy and it'll only be as tasty as the stock you use.
Try finding some concentrated demi-glace at the meat counter of your store, it's usually sold in small containers and you just add water to it. Serve the poutine at once so the gravy can melt the curds...amazing!
Crispy French Fries with cheese curds and smothered in a beefy gravy. Using frozen french fries is a huge timesaver.
Trader Joe's sells a great variety if you can find a store near you. The gravy will thicken as it cools, just add some more stock and whisk before adding it to the fries.
Try and use the best stock you can find, it really makes a difference.
