Poutine

Poutine might be a good recipe to expand your main course recipe box. This recipe serves 4 and costs $2.23 per serving. One portion of this dish contains about 27g of protein, 26g of fat, and a total of 512 calories. From preparation to the plate, this recipe takes about 50 minutes. If you have chicken stock, vegetable oil, kosher salt, and a few other ingredients on hand, you can make it. 6 people found this recipe to be scrumptious and satisfying. It is brought to you by Foodnetwork. Taking all factors into account, this recipe earns a spoonacular score of 67%, which is good. Similar recipes are Poutine, Poutine, and Healthy Poutine.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 40 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Slice the potatoes lengthwise, about 1/4 inch thick. Stack the slices and cut lengthwise into 1/4-inch-thick sticks (or cut the potatoes into fries using a french fry cutter). Place in a large bowl filled with cold water and let sit at least 1 hour, or up to 24 hours for extra-crispy fries. Drain well and pat dry or spin dry in a salad spinner. Make the gravy: Heat 1 tablespoon vegetable oil in a saucepan over medium heat. Add the shallot and garlic and saute until translucent, about 3 minutes. Add the chicken and beef stock, ketchup, vinegar, peppercorns and Worcestershire sauce and bring to a boil. Meanwhile, in a separate saucepan, melt the butter over medium-high heat. Add the flour and make a roux, stirring until slightly browned, 2 to 3 minutes. Whisk the stock mixture into the roux and simmer until reduced by half, about 20 minutes. Season the gravy with salt and pepper and keep warm. Line a baking sheet with a double layer of paper towels. Heat 2 to 3 inches vegetable oil in a heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 350 degrees F (or use a deep fryer). Fry the potatoes in small batches until whitish yellow, about 8 minutes. Remove with a strainer and drain on the paper towels. Bring the oil temperature to 375 degrees F over high heat. Fry the potatoes in batches again until golden brown, 6 to 8 minutes. Drain on fresh paper towels. Salt and pepper the fries while hot. Strain the gravy. Put the fries in shallow dishes; top with the cheese curds and gravy. Photograph by Raymond Hom

 

Step by step:

1. Slice the potatoes lengthwise, about 1/4 inch thick. Stack the slices and cut lengthwise into 1/4-inch-thick sticks (or cut the potatoes into fries using a french fry cutter).

2. Place in a large bowl filled with cold water and let sit at least 1 hour, or up to 24 hours for extra-crispy fries.

3. Drain well and pat dry or spin dry in a salad spinner.

Make the gravy

1. Heat 1 tablespoon vegetable oil in a saucepan over medium heat.

2. Add the shallot and garlic and saute until translucent, about 3 minutes.

3. Add the chicken and beef stock, ketchup, vinegar, peppercorns and Worcestershire sauce and bring to a boil.

4. Meanwhile, in a separate saucepan, melt the butter over medium-high heat.

5. Add the flour and make a roux, stirring until slightly browned, 2 to 3 minutes.

6. Whisk the stock mixture into the roux and simmer until reduced by half, about 20 minutes. Season the gravy with salt and pepper and keep warm.

7. Line a baking sheet with a double layer of paper towels.

8. Heat 2 to 3 inches vegetable oil in a heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 350 degrees F (or use a deep fryer). Fry the potatoes in small batches until whitish yellow, about 8 minutes.

9. Remove with a strainer and drain on the paper towels. Bring the oil temperature to 375 degrees F over high heat. Fry the potatoes in batches again until golden brown, 6 to 8 minutes.

10. Drain on fresh paper towels. Salt and pepper the fries while hot. Strain the gravy.

11. Put the fries in shallow dishes; top with the cheese curds and gravy.

12. Photograph by Raymond Hom

Nutrition Information:

covered percent of daily need

 

Related Videos: