Bonjour my friends, I want to make my first post to the world about my favorite French Canadian cuisine, Poutine. I’m going to make this blog more about my love for food and I will share my own recipes on here with pictures so that you can enjoy the delicacies of my culture where ever you are. So, today I will share a very easy poutine recipe for all of my poutine lovers out there. For those of you who haven’t been baptized in the Canadian goodness of poutine, the dish comes from the rustic backwoods of the Canadian trenches.
It is fries, gravy and curd cheese all commingled in an edible oralgasm that will make your mouth wet and watery with a sensory overload on your taste buds that is unparalleled. Now, on to the show.
- For the Gravy
- 1 tablespoon canola or vegetable oil
- 2 pounds beef oxtails
- 1 pound beef marrow bones
- 1 pound veal bones
- 1 pound chicken necks, backs, or legs
- 2 medium carrots, roughly chopped
- 1 stalk celery, roughly chopped
- 1 large onion, quartered
- 4 medium cloves garlic, smashed and peeled
- 1 quart homemade chicken stock or low-sodium broth
- 3 quarts water
- 3 sprigs fresh parsley
- 3 sprigs fresh thyme
- 2 bay leaves
- 1 tablespoon whole black peppercorns
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 tablespoon rice vinegar
- Kosher salt
- For the Fries:
- 4 large skin-on russet potatoes (about 2 pounds), cut into 1/4-inch sticks on a mandoline
- 2 quarts peanut oil
- 12 ounces freshly made white cheddar cheese curds (preferably not more than 24 hours old), either store-bought or homemade, at room temperature and broken into bite-size pieces
For the Gravy: Heat oil in a large stock pot over high heat until shimmering. Add oxtails and cook until deeply browned, about 4 minutes per side. Transfer to a plate. Add beef and veal bones and cook until deeply browned, about 10 minutes total. Transfer to plate with oxtails. Add chicken pieces and cook until well browned, 5 to 8 minutes. Transfer to plate with oxtails and bones. Stir in carrots, onion, and garlic and cook until well browned. Stir in chicken stock, scraping up any browned bits from bottom of pot. Add water, parsley, thyme, bay leaves, peppercorns, oxtails, beef bones, chicken, and any accumulated juices from plate. Bring stock to a simmer, then reduce heat to low and cook at a bare simmer for 3 hours. Pour stock through a fine mesh strainer into a large bowl. Remove fat from stock by skimming with a ladle, using a fat separator, or placing stock in refrigerator until chilled, then discarding hardened fat from the surface.
Melt butter in medium saucepan over medium-high heat until foaming. Whisk in flour and cook, stirring constantly, until golden blonde, about 2 minutes. Gradually whisk in 3 cups of stock in a steady stream. Bring to a boil, reduce to a simmer, and cook until reduced to 2 cups, 10 to 15 minutes. Remove from heat, stir in vinegar, and season with salt.
For the Fries: Place potatoes in a large bowl and cover completely with cold water. Let soak for at least 1 hour, or, alternatively, drain water and rinse again, changing water until it runs completely clear. Drain potatoes and dry thoroughly with paper towels.
Heat oil in a large Dutch oven or wok to 350°F. Working in batches, add potatoes and cook, stirring and turning frequently until pale blonde, about 5 minutes. Transfer potatoes to a paper towel-lined baking sheet. (For crispiest fries, see note above about adding a freezing step.)
Heat oil to 425°F. Add potatoes and cook, stirring and turning frequently, until deep golden brown, about 3 minutes. Transfer to paper towel-lined bowl and season with salt to taste.
Reheat gravy over high heat until hot. Place fries in a shallow bowl or dish, top generously with cheese curds, and ladle on gravy. Serve immediately.
I like this recipe from another site so I kind of “stole” it from here. My tests found that I like this one much better anyway.
Reach out to me here and stay up on our posts. Thanks Bonjour!