poutine

Poutine

canola oil

salt

½ lbs cheese curds

cornstarch

tbsp (15 ml) water

tbsp (45 ml) unsalted butter

(30 ml) unbleached all-purpose flour

(10 oz) beef broth, undiluted

(10 oz) chicken broth, undiluted

pepper

Poutine made with leftover pulled pork, cheese curds and crispy french fries and covered with BBQ gravy. Great unique smoky poutine!

Pulled Pork Poutine With Bbq Gravy

potatoes

beef gravy

BBQ sauce

pork meat

cheese curds

salt,

Pulled Pork Poutine with BBQ Gravy

Wash the potatoes and cut into french fry sized sticks.

In a small pot or saucepan whisk together the gravy and bbq sauce. Warm the bbq gravy on medium heat.

Heat the pulled pork in a cast iron skillet on medium heat. Stir often. The pork will start to brown in some spots and crisp up a little bit.

Heat oil in a deep fryer to 350F. Add the potato sticks, in batches, to the hot oil. Fry until the french fries are cooked through and crispy on the outside. Drain and toss with a little salt.

Make the poutine by stacking some french fries on a plate. Spoon some pulled pork on the fries and top with cheese curds. Pour some gravy on top and serve immediately.

Poutine is a delicious dish comprised of french fires, cheese churds, and this special Poutine Gravy recipe.

Poutine Gravy Recipe

french fries (cooked according to package instructions)

cheese curds (shredded mozzarella

tbsp butter

tsp black pepper

flour

chicken broth

beef broth

Melt butter over medium-low heat. Sprinkle in the pepper, whisk to combine.

Slowly add in 1/4 cup of flour, constantly whisking to combine. After a minute or two of whisking the mixture will be thick.

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. Enjoy!

A perfect poutine is a trifecta of the best of its three ingredients—fries with a crisp exterior and soft interior, fresh and soft squeaky cheese curds, and a beefy brown gravy that's just flavorful enough without overwhelming the fries or curds. Getting each piece of the puzzle together for an ultimate version like this takes some time, but once complete, the reward is so good you'll go gaga even if you're totally sober.

The Ultimate Poutine Recipe

For the Gravy (See Note):

beef oxtails

beef marrow bones

veal bones

chicken necks, backs,

carrots,

celery,

onion,

garlic,

chicken stock

water

parsley

thyme

bay leaves

black peppercorns

unsalted butter

all-purpose flour

rice vinegar

Kosher salt

For the Fries:

peanut oil

cheese

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 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.

Squeaky cheese curds are a fresh variation of cheddar cheese. It is a simple cooked curd cheese that doesn't require waxing or aging. Homemade cheese curds have a unique "squeaky" texture. They are perfect for snacking or on poutine.

Squeaky Cheese Curds

Liters of milk

mesophilic culture (see notes)

tsp of liquid rennet in 2 tbsp filtered water

salt (non-iodized)

Heat milk to 90F (32C). Stir in the culture and maintain the temperature for 90 minutes.

Stir in calcium chloride, then the rennet, mixing thoroughly.

Maintain the heat at 90F and let the milk rest for 45 min to set the curd.

When the curds show a clean break, cut the curds into 1/2″ cubes.

Cook the curd by gently stirring every 5 minutes for the next 1/2 hour, while slowly raising the temperature to 110F (43C).

Once you have reached 110 F, maintain the temperature and continue stirring every 5 minutes for another 30 minutes. The curds will have cooked for a total of 1 hour.

Line a strainer with butter muslin and pour the curds and whey into it.

Hang the curd in the butter muslin and allow to drain for 30 minutes.

Twist the muslin tight then press the cheese with 8 lbs of weight for 2-3 hours.

At that point the curds will have knit into one solid mass. Break them up with your fingers and sprinkle on the salt.

The curds will be &#8220;squeaky&#8221; for the first few hours. Otherwise you can store them in the refrigerator and use within 4 weeks.

Make authentic Canadian Poutine right at home with homemade french fries, a simple and delicious brown gravy, and cheese curds or melted mozzarella cheese. Additions include bacon, pulled pork, avocado, and more!

cheese curds mozzarella cheese

Vegetable oil (for frying)

I recommend making my homemade French fries. Otherwise frozen French fries can be baked per package instructions, or fried as follows:

Heat oil to 300 degrees in a deep fryer or dutch ovenTIP: Using a candy/deep frying thermometer makes it easy to tell when the oil is ready.

Add the fries to the oil in batches, don’t overcrowd them. Fry for about 5 minutes, then place them on a paper towel lined plate. This is enough to cook them through without browning the outside yet and is the best method for extra crispy fries.

Increase heat to 400 degrees and fry in batches a second time, until they are crispy and golden brown on the outside. Place on paper towels.

Prepare the French Fries

Preheat the oven to 350 degrees.

Line the fries on a baking sheet and sprinkle the cheese on top.

Bake for 10-15 minutes, until the cheese is just melted.

Add the Cheese and Bake

This recipe for homemade beef gravy is perfect for Poutine and takes just 10 minutes. Otherwise, prepare a packet according to package instructions. You can also make my easy Chicken Gravy recipe.

Drizzle the gravy over the fries and serve immediately!

Prepare the Gravy

Vegan poutine with crispy potatoes, savory mushroom gravy, and melty vegan cheese curds! The perfect plant-based alternative to this Canadian classic.

Easy Vegan Poutine

russet potatoes ((unpeeled // or sub sweet potatoes

avocado oil

tsp sea salt

Tbsp avocado oil

shallots

mushrooms

Tbsp balsamic vinegar

tsp 1 tsp coconut aminos ((optional))

cornstarch ((or arrowroot // if not GF, sub all-purpose flour))

vegetable broth

almond milk

worcestershire sauce

Easy Vegan Mozzarella “Cheese”

FRIES: Preheat oven to 450 degrees F (232 C) and chop potatoes into thin slices by halving lengthwise then cutting into wedges and then strips. For “wedges,” cut into larger pieces - both work the same, but matchsticks cook faster.

Line two large baking sheets with parchment paper (amount as original recipe is written // use fewer or more pans if altering batch size). Add fries, oil (see notes for substitution), and salt and toss to coat. Then arrange fries in a single layer, making sure they aren’t overlapping too much. This will help them crisp up and cook evenly.

Bake for a total of 25-35 minutes, tossing/flipping at least once to ensure even baking. When the fries are finished, remove from oven and set aside.

GRAVY: While fries are baking, prepare gravy by heating a rimmed skillet over medium heat. Once hot, add oil (or water) and shallots. Sauté for 2-3 minutes, stirring occasionally. Then add mushrooms, salt, pepper, balsamic vinegar, and coconut aminos (optional).

Stir and increase heat to medium high to brown the mushrooms. Cook for 4-5 minutes or until they are slightly caramelized. Then add the cornstarch and stir to coat. It should look dry at this point - that’s OK.

Lower heat to low and slowly add the broth and almond milk while whisking. It should resemble gravy pretty quickly and should bubble and thicken as it cooks.

Cook for 4-5 minutes, or until you've reached the desired consistency. Add broth or almond milk to thin if it becomes too thick.

Transfer to a blender and blend until smooth (optional but recommended). Taste and adjust flavor as needed, adding more salt and pepper to taste or more Worcestershire or coconut aminos for more depth of flavor. See notes for other additions if you desire more depth of flavor.

Return gravy to stovetop and heat on lowest heat to keep warm.

FOR SERVING: Add all of the baked fries to one baking sheet. Then divide the Vegan Mozzarella Cheese into 1 tsp "curds" and add to the baked fries (I used just shy of 1 batch of the recipe). Then place fries back in oven on the top rack on medium-to-low broil so the cheese can melt and get slightly browned. Watch carefully so the fries don't burn - 3-5 minutes.

Pour the gravy over top and dig in! This is a dish best enjoyed fresh! However, the cheese will store separately in the fridge up to 10 days (see notes for other uses). The gravy will keep in the refrigerator up to 5 days (reheat on stovetop for best results - add more almond milk or broth to thin if thickened), and the fries will store for 2-3 days (reheat in oven at 350 degrees F (176 C) for best results).

Poutine typiquement québécoise

pommes de terre moyennes

g de sauce barbecue ou sauce brune

g de gouda

Éplucher les pommes de terre et les couper en forme de frites. Faire frire les pommes de terre à 160-170°C et ensuite  à 180-190°C durant 2 min.

De préférence dans un bol pas trop haut (du style bol à pâtes), y mettre les frites, ajouter le fromage en grains et verser la sauce brune chaude.

https://assets.afcdn.com/video13/20200620/v_635675_HD.mp4

It's the perfect hangover food... or maybe I should say, the best possible food to eat after a really fun St. Patrick's Day?

Authentic Canadian Poutine.

russet potatoes (cut into 1/4 inch matchsticks)

shallot (finely minced)

garlic (minced

beef stock*

stout beer (or more beef stock)

ketchup

balsamic vinegar

salt and pepper (to taste)

canola oil (for frying)

cheddar cheese curds

Place the cut potatoes in a large bowl, cover with beer (or cold water) , and refrigerate for 3 minutes to 2 hours, the longer the better.

Meanwhile, make the gravy. Heat the butter in a large saucepan over medium-high heat. Add flour, and cook, stirring, until smooth, about 2 minutes. Add the shallot and garlic, and cook, until soft, about 2 minutes. Add the beef stock, ketchup, stout beer, balsamic vinegar, worcestershire, and a pinch of salt and pepper, and bring to a boil; cook, stirring, until thickened, about 6 minutes. Keep over the lowest setting while you fry the potatoes. You may need to add more beef stock to thin if the gravy gets too thick.

Pour the canola into a 6-qt. Dutch oven, filling it about 3 inches up the sides. Heat over medium heat until a deep-fry thermometer reads 375 degrees F. Drain potatoes, and dry thoroughly with paper towels. Working in small batches, add potatoes and fry, tossing occasionally, until tender and slightly crisp, about 4 minutes.  Remove from the oil and drain on paper towels. Increase the temperature to high, and heat oil until thermometer reads 425 degrees F. Working in small batches, return potatoes to oil, and fry, tossing occasionally, until crisp and golden brown, about 2-4 minutes. Transfer fries to paper towels to drain. Sprinkle the fries with salt.

Immediately divide the fries among serving bowls. Divide the cheese curds over the fries. Now make sure that your gravy is piping hot and pour the gravy over each serving of cheese fries. Dig in immediately... as if you could wait!

Poutine with Homemade Gravy

lbs (675 g) cheese curds

recipe Brown Gravy Sauce, hot (see Brown Gravy Sauce

Canola oil

Salt

In a large bowl, soak the potatoes in cold water for about 30 minutes or up to 24 hours in the refrigerator.

Preheat the oil in the deep fryer to 170 °C (325 °F). Place a wire rack on a baking sheet.

Drain and pat the potatoes dry with a clean cloth and place them in the deep fryer basket. Place the basket into the hot oil and cook for about 2 minutes

Drain and scatter the fries on the wire rack. Let cool. Increase the deep fryer oil temperature to 180 °C (350 °F).

Place the potatoes into the fryer and fry for 2 to 4 minutes or until the fries are golden brown. Remove the fries from the fryer and drain on the rack or paper towels. Sprinkle with salt and keep in a warm oven, if necessary.

Divide the fries onto four plates, top with the cheese and sauce.

Je vie dans la Columbia-Britanique alors c'est vraiment difficile de trouver du bonne poutine ici. Je serai exciter d'essayer cette recette.

https://cdn.jwplayer.com/v2/media/cIHAo6Zj

Drummondville Poutine

You&#39;ll actually be excited to enjoy these leftover turkey recipes! Here is a bonus Thanksgiving leftovers poutine.

Leftover Turkey Recipes

turkey

frozen fries

leftover veggies (peas, carrots, corn, brussels sprouts, etc)

leftover gravy

tbsp Leftover cranberry sauce

parsley (for garnish)

Preheat oven to 425 F. Add fries to a parchment-lined baking sheet in one even layer. Bake for 10 minutes each side.

When fries are mostly cooked through, top with leftover turkey, veggies, cheese curds and gravy. Bake another 5-10 minutes until cheese is melted.

Remove from oven, top with cranberry sauce and garnish with fresh parsley if desired. Serve and enjoy!

The Vegetarian Butter Chicken Poutine is made with an easy to make butter chicken gravy, but no chicken. It's a delicious Canadian treat. You will LOVE it!

Vegetarian Butter Chicken Poutine

oil (any neutral-flavored cooking oil)

sea salt

corn starch

yellow onion (roughly chopped)

ginger

garlic (crushed)

garam masala

turmeric

coriander (ground

cumin (ground

¼ teaspoon fenugreek (ground

chili powder

cardamom pods

tomatoes

almond butter

dairy or coconut cream

brown sugar (to taste)

plain yogurt

preheat oven

Preheat your oven to 400 degrees. Line 2 - 11x13 baking sheets with parchment paper.

make the fries

Rinse the fries well under cold running water. Dry them with a clean dish towel. Place them in a large bowl and pour the oil and salt over top and mix them together using your hands. Add the corn starch and toss so that each of the fries are coated.

bake the fries

Lay the fries on the prepared baking sheet in a single layer. Make sure there is a little room between each fry so they crisp well. Bake in the oven for 40 minutes, turning halfway through.

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Top 18 poutine recipes from across the web

The most viewed poutine recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Poutine

Pulled Pork Poutine With Bbq Gravy

Poutine Gravy Recipe

The Ultimate Poutine Recipe

Squeaky Cheese Curds

Poutine

Easy Vegan Poutine

Poutine typiquement québécoise

Authentic Canadian Poutine.

Poutine with Homemade Gravy

Leftover Turkey Recipes

Vegetarian Butter Chicken Poutine

Homemade Poutine

La sauce poutine (plat québécois)

Poutine

Vegan Poutine Recipe

Authentic Canadian Poutine Recipe

Festive Poutine - Gluten Free

The most viewed poutine recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine