This is going to be a yummy post. We’re gonna
make poutine for our Friday night game night snack.
Poutine originated in Quebec in the 1950’s. A
traditional poutine consists of medium thick French fries, fresh bite sized
room temperature, curds, and brown thin gravy (usually a combination of chicken
and beef).
There are so many poutine variations nowadays .
Some people will add chives and bacon bits, pulled pork, sausage, chicken, and
in some places, even caviar and truffles are put on top.
We are going to make the classic poutine for
you tonight and one with a little twist.
We’re keeping things simple and we have some
straight cut frozen French fries that we are going to crisp up in the oven so
that the outsides are nice and crunchy, but the inside will still be soft
inside.
Next, we have some beef gravy that we are
warming up and getting all of the lumps out of. For a quick poutine just
defrost some leftover gravy like we are doing. You can also make your gravy
from scratch; take a look at the links at the bottom of the page that we found
with some poutine how tos.
Make sure to take your curds out of the fridge
so that they can get to room temperature. Apparently room temperature is the
ideal temperature to be adding your curds to your poutine. The warmth of the
gravy and fries will soften them without melting them completely or leaving
them too hard.
Layer your fries first on the plate/bowl, then
add the curds, and then pour on the gravy. That’s a classic poutine.
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