Poutine, baby!

Poutine…it’s fun to say and easy to make.

It’s a ubiquitous Canadian pub item that we, as Americans, may not be entirely sure of what it is! Think French Fries, and instead of them slathered with ketchup or Bleu Cheese or Ranch dressing, its got cheddar cheese curds and brown gravy. Good luck finding cheese curds in the U.S., but they are available. They, by definition, are the moist pieces of curdled milk, kind of “new” cheese. Actually, cottage cheese is cheese curds. The cheddar cheese variety, IMHO, are the best for poutine. The brown gravy? Pretty much a basic brown gravy made from beef stock and a little Guinness or other stout. Believe it or not, most pubs use a packaged brown gravy mix. I know because I managed a couple of gastro-pub type restaurant concepts a few years ago. The real brown gravy traditionalists make stock from roast beef bones, etc. I used Better Than Buillion Low-sodium Roasted Beef Stock here…with some shallots and garlic. I also embellished a bit on the final poutine service by adding some chopped bacon and sliced green onions. However you make it, it is a tasty pub comfort food that Canadians swear by. I would have to agree…I have spent some time in Toronto for business and they do, indeed, love their poutine!

Ingredients:

• 
  

• Sliced Green onions (optional)

• 2 tbsp of unsalted butter

• 2 tbsp of minced shallots

• 1 tsp of minced garlic

• Kosher salt and black pepper

• 2 tbsp of flour

• 1 cup of low-sodium beef stock

• 1/2 cup of low-sodium chicken stock

• 1/2 cup of Guinness, or your favorite stout beer

• 1 tbsp of ketchup

• 1/2 tsp of Worcestershire

• 1 tbsp of cornstarch (optional)

• 2 tsp of milk (optional)

• Your favorite French Fries, frozen or fresh made

• 1 cup of white cheddar cheese curds

• Sliced green onions

• 2 thick slices of bacon, cooked crisp, chopped (optional)

Directions:

• Place 2 tbsp of unsalted butter in a medium saucepan over medium heat. Add the minced shallots and cook for about 3 minutes. Season with salt and pepper. Add the minced garlic for another 30 seconds. Add 2 tbsp of flour and cook for about 3 minutes, stirring . Whisk in the beef and chicken stock, then the Guinness. Add the ketchup and Worcestershire, bring it all to a simmer and let it thicken. If it is too thin, mix 1 tbsp o cornstarch in 2 tbsp of milk and stir into the simmering gravy. Cook a bit longer until thickened to your liking.

• Make your favorite French Fries.

• To serve, place a handful of hot, salted French Fries in a single serving salad bowl. Place about 1/2 cup of the cheese curds over the fries. Ladle on some gravy. Garnish with chopped bacon and sliced green onions.