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Wednesday, July 25, 2007


Several weeks ago, I was tagged by Cherry at Diet-Meals-Recipes to write about my favorite food. It took me a while because frankly, you just can't go around whipping up an order of Poutine everyday. I also, don't know if I need to point out the irony of a blog dedicated to healthy eating and dieting encouraging me to prepare and consume one of the most unhealthy (blissfully unhealthy) foods on the planet. But I would like to thank Cherry for helping me to rationalize eating this meal!

Poutine is my all-time favorite food. No joke, if I had to pick my "last meal" this would be it. It is the perfect food to eat at a chip wagon at 3:00 in the morning, it is the perfect hangover cure, and it is the perfect food to satisfy pregnancy cravings (warning: eating Poutine 3 times a week while pregnant may cause excessive weight gain - and that little nugget was provided from a position of great authority on the topic).

Poutine, for those who don't know, basically consists of french fries, fresh cheese curds and gravy. The best Poutine will be made with thick, fresh cut french fries, real cheese curds (not grated mozzarella) and a beef veloute sauce. If you have never had Poutine, my advice is DO NOT make this recipe. Once you get a taste of this, you will be hooked like me.

makes 4 side servings or 2 main servings

4 large russet potatoes
oil for deep frying
2 cups beef stock
1/4 cup butter
1/4 cup flour
1 1/2 cups cheese curds

1. Peel and slice the potatoes into thick fries (at least 1 cm thick).

2. Soak the potatoes in ice water for about 30 minutes. Remove and drain well.

3. Heat oil for frying to about 325F and deep fry potatoes for about 8 minutes.

4. Remove from oil and set on paper towel. Turn the oil up to 375F.

5. In a saucepan melt the butter and stir in the flour. Add the beef broth and stir over medium-high heat until thickened. Reduce heat and keep hot. (I use a tiny bit of gravy browning to get that nice dark colour).

6. Return the french fries to the oil and continue frying until golden and crispy. This should take about 5 more minutes. Remove fries to drain on paper towel and salt to taste.

7. Assemble the poutine quick while everything is still HOT. (Poutine is best made in a bowl or other container which will contain the heat and help melt the curds. Also, the curds should be at room temperature before assembling the Poutine). Start with a layer of fries. Put some cheese curds in the middle. Add more fries and top with more cheese curds.

8. Ladle gravy over the fries and cheese curds.