We finally conquered Poutine! It was a long road of cheese curd making failure but all worth it in the end. Full disclosure: we didn’t actually make our own cheese curds! I was browsing the farmer’s market last week and out of the corner of my eye I spotted cheese curds at one of the local dairy stands. The decision to not attempt to make homemade cheese curds again was instantly made (and it was a relief given our track record.) For those who don’t know, Poutine is a Canadian dish, originating in the province of Québec, made with French fries and cheese curds topped with a light brown gravy. In Canada, it’s such a popular staple that it’s even sold at places like McDonald’s and Burger King.
We made our Poutine with thick cut twice fried french fries and a thick, rich gravy that was easy to whip up. The cheese curds are the icing on the cake, so to speak, and the final result is an indulgent guilty pleasure perfect for chilly fall evenings.
This is a deep, rich, spicy red that stood up well to the richness of the Poutine. It has notes of blackberry and raspberry and a mild sweetness that balanced the savory of the meal. I would buy this again! It would also be good with spicy food
Molson Canadian is full of nostalgia for a bygone day when a bunch of idiot teenagers drove to Toronto to see what sort of trouble we could get in to… Needless to say we had a bathtub full of Molson to help us out. Molson is much like its American lager compatriots: unoffensive, light, crisp, and without much flavor. Great for drinking with buddies or washing down cheese curds, gravy and fries. Craft brew it ain’t, but it has its place!
From this recipe
4 pounds russet potatoes, cut into 1/2 inch matchsticks
4 tablespoons unsalted butter
1/4 cup flour (use a gluten free flour blend if needed)
1 shallot, finely minced
1 clove garlic, minced or grated
3 1/2 cups low sodium beef stock*
2 tablespoons ketchup
1 tablespoon balsamic vinegar
2 teaspoons worcestershire sauce
salt and pepper, to taste
canola oil, for frying
3 cups cheddar cheese curds
1. Place the cut potatoes in a large bowl, cover with cold water, and refrigerate for 2-4 hours.
2. 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.
3. Add the shallot and garlic, and cook, until soft, about 2 minutes. Add the beef stock, ketchup, balsamic vinegar, worcestershire, and a big pinch of salt and pepper, and bring to a boil; cook, stirring, until thickened, about 8-10 minutes. Keep over the lowest setting while you fry the potatoes.
4. Pour the canola oil into a 6-qt. Dutch oven, filling it about 3 inches up the sides. Heat over medium heat until a deep-fry thermometer reads 350 degrees F.
5. 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.
6. 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 2-3 minutes. Transfer fries to paper towels to drain. Sprinkle the fries with salt.
6. Immediately divide the fries among serving bowls. Divide the cheese curds over the fries. Make sure that your gravy is piping hot and pour the gravy over each serving of cheese fries.