Combine the broths in a measuring cup and slowly begin to pour into the flour mixture, whisking constantly, until smooth and well blended. Allow to cook several minutes until thickened. Toss together the hot french fries with cheese in an oven proof dish or skillet. Pour your desired amount of gravy on top and pop back in the oven for a minute or two to let the cheese melt even more. Serve immediately. She loves to create and share simple, family-friendly recipes.
Mom to 5 adorable children and dwells in the desert of Southern Utah. Kroger does have cheese curds in the fancy cheese section by the bakery near me. As for the gravy, I make extra gravy with a pot roast and freeze it for poutine.
Firstly, only cheese curds will do. Second, the gravy is what we refer to as a brown gravy, nothing creamy or light coloured works. Thirdly, we never mix our cheese curds with our fries. We simply put a good hand full on top and then add super hot sauce poured slowly on top of all that to warm and soften the cheese. Trust me, when that cheese is sandwiched between hot fries and hot sauce they get quite gooey on their own!
If you have a favorite cheese place or farm that makes cheeses, ask them for the curds. Sounds like the running shoes at a basketball game that you hear in your head!!! Makes the kids laugh! I 2nd this post. One other thing…. It HAS to be white cheese curds and dark gravy.
Quebec represent! Sorry but I live in Ottawa and the English pronouciation is in fact poo teen. I think it's perfect. If you are an English speaking Canadian, you'll almost certainly pronounce it "poo-teen" emphasis on the last syllable. French Canadians might suggest that it should be pronounced as "poo-tin" again, with the emphasis on the last syllable.
I say, if you find yourself in Quebec, you could try the latter - pretty much anywhere else in Canada and elsewhere, the former will serve you well. Even if you are strictly a person who eats fries with your hands, when it comes to poutine, a fork is the only way to go! The combination of lots of gravy and melted cheese is a mess to eat any other way. French-Canadians would probably recommend starting your poutine gravy with canned broth vs.
I personally find it a little too salty for my taste, but that might be just the brand I use. If you use canned, definitely taste before adding additional salt to your gravy.
Don't skimp on the freshly ground pepper in the gravy, though :. Authentic Canadian Poutine Authentic Canadian Poutine featuring deep-fried fries, poutine gravy and white cheddar cheese curds all tossed together. Do be careful with deep frying. A proper deep fryer is recommended. Author: Jennifer 4. In a large saucepan, melt the butter. Add the flour and cook, stirring regularly, for about 5 minutes, until the mixture turns golden brown.
Add the beef and chicken broth and bring to a boil, stirring with a whisk. Stir in about HALF the cornstarch mixture and simmer for a minute or so. If you'd like your gravy thicker, add a more of the cornstarch mixture, in small increments, as needed, to thicken. Season with pepper. Taste and add additional salt, if necessary, to taste.
Make ahead and re-warm or keep warm until your fries are ready. Place into a large bowl and cover completely with cold water. Allow to stand at least one hour or several hours. Remove the potatoes from the water and place onto a sheet of paper towel. Blot to remove as much excess moisture as possible. Remove potatoes from oil and scatter on a wire rack. Remove to a paper towel-lined bowl. To Prepare Poutine: Add your fried or baked fries to a large, clean bowl.
Season lightly with salt while still warm. Add a ladle of hot poutine gravy to the bowl and using tongs, toss the fries in the gravy. Add more gravy, as needed to mostly coat the fries. Add the cheese curds and toss with the hot fries and gravy. Serve with freshly ground pepper.
Serve immediately. Notes Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe! Meet the Author Hi! I'm Jennifer, a home-cook of some plus years. I've learned a lot from getting dinner on the table all these years! I hope to share a bit of what I've learned, as well as my favourite recipes. Most importantly though, I love showing that cooking at home can be easy and enjoyable, with simple, delicious and seasonally-inspired recipes.
More about me here Tried this Recipe? Let me know about it in the Comments below! It's always helpful for other cooks to hear feedback on a recipe from someone who has tried it : You don't need to use your full name and your email address will never be publicly displayed.
I have to say I made this for dinner tonight with panko crusted chicken cutlets. And, what incredibly delicious, soggy fries they are. While I don't have any problem with you buying the cheese curds, or using frozen fries, I do hope you make the sauce from scratch. Use beef chuck, short rib, or brisket to achieve this marvelously meaty, super savory, ridiculously rich gravy that makes all the sogginess worth it.
Drizzle oil into a pan over high heat. Add beef chuck. Cook and stir until juices evaporate and the beef starts to brown and stick to the bottom of the pan, 5 to 7 minutes. Add butter and reduce heat to medium; stir until butter is melted. Add onions, salt, pepper, and cayenne to the beef.
Cook until onions are softened and golden, 2 to 3 minutes. Stir in flour. Cook and stir until flour smells like cooked pie crust, 2 to 3 minutes. Pour in broth and bring to a simmer over high heat. Bring heat back down to medium. Let simmer, uncovered, until gravy reaches your desired thickness, 15 to 20 minutes, scraping down the sides occasionally.
Season with salt. Fill a serving platter with fries. Scatter cheese curds on top. Ladle a portion of the beef gravy on top and garnish with chives. Here's my recipe for the homemade fries , even though frozen crinkle-cut fries are my personal favorite for poutine. And here's how to make fresh cheese curds! If you're strapped for time you can also try using grated cheese.
If you're of the vegetarian persuasion, some severely caramelized mushrooms, and a decent vegetable stock will produce a perfectly fine version. All Rights Reserved. Poutine Gravy. Au Jus Dipping Sauce Mix. Cheese Sauce Mix. Gluten-Free Brown Gravy Mix.
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