Looking for an authentic Canadian Poutine recipe? This is it, along with explaining the whole Canadian poutine thing :)
what kind of a Canadian food blogger would I be if I didn’t have a recipe for Poutine on this blog? Afterall, isn’t the wonderful concoction of fries, gravy and cheese curds one of the most quintessential Canadian dishes? So if you already know how great this dish is and are just looking for a great, authentic poutine recipe to make at home, skip on down to the recipe. I’ve got you covered!
If you can’t get cheese curds, the closest possible substitution if you want the poutine experience, would be torn chunks (not shredded!) of a full-fat mozzarella cheese (not fresh mozzarella – use the kind you’d put on top of pizza). You want it in chunks so it doesn’t melt completely. Don’t be skimpy. Some cheese curds are the size of my baby finger. That’s part of the poutine experience – the chunks of warm, softened cheese and shredded just won’t cut it because it melts completely and mixes in with the gravy. (Cheddar is not the best substitute. Even though cheese curds are technically cheddar they don’t taste like it. The taste is much more mozzarella-like – soft, pliable, subtle taste, squeaky :)
Finally, a word about the gravy. If you’ve eaten a lot of poutine, you’ve probably experienced a wide range of gravy tastes. Some are clearly chicken, some are dark and beefy. I think the perfect one is somewhere in between. I looked to French-Canadian chef Ricardo for a reliable and authentic recipe. Let’s face it, the French-Canadians know poutine! His gravy is 2/3 beef stock and 1/3 chicken stock, for a lightened up beef gravy. I think it’s perfect.
Not sure how to pronounce Poutine? If you are an English speaking Canadian, you’ll almost certainly pronounce it “poo-teen” (emphasis on the last syllable). French Canadians might suggest that it should be pronounced as “poo-tin” (again, with the emphasis on the last syllable). I say, if you find yourself in Quebec, you could try the latter – pretty much anywhere else in Canada and elsewhere, the former will serve you well.
Yes, I clearly missed the memo about healthier food after the New Year. But that said, stay tuned … I’m going to post a “Poutine Light(er)” recipe tomorrow, that uses oven-baked fries and a lighter hand with the cheese. Still not healthy exactly, but at least heading in that direction :)
- Poutine Gravy:
- 2 Tbsp. (30 ml) cornstarch
- 2 Tbsp. (30 ml) water
- 6 Tbsp. (90 ml) unsalted butter
- 1/4 cup (60 ml) unbleached all-purpose flour
- 2 cloves garlic, finely chopped
- 20 oz. (568 ml) beef broth
- 10 oz. (284 ml) chicken broth
- Pepper, to taste
- For Deep Fried Fries:
- 2 lbs. Russet potatoes (3-4 medium potatoes)
- Peanut or other frying oil
- 1 - 1 1/2 cups white cheddar cheese curds (for authentic poutine. Torn chunks of mozzarella cheese would be the closest substitutation)
- Prepare the gravy: In a small bowl, dissolve the cornstarch in the water and set aside.
- In a large saucepan, melt the butter. Add the flour and cook, stirring regularly, for about 5 minutes, until the mixture turns golden brown. Add the garlic and cook for a further 30 seconds.
- Add the beef and chicken broth and bring to a boil, stirring with a whisk. Stir in the cornstarch and simmer for 3 to 5 minutes or until the sauce thickens. Season with pepper. Taste and add additional salt, if necessary, to taste. Make ahead and re-warm or keep warm until your fries are ready.
- For Deep-Fried Fries: Prepare your potatoes and cut into 1/2-inch thick sticks. Place into a large bowl and cover completely with cold water. Allow to stand at least one hour or several hours. When ready to cook, heat your oil in your deep fryer or large, wide, heavy cooking pot to 300° F.
- Remove the potatoes from the water and place onto a sheet of paper towel. Blot to remove as much excess moisture as possible.
- Add your fries to the 300° F. oil and cook for 5-8 minutes, just until potatoes are starting to cook but are not yet browned. Remove potatoes from oil and scatter on a wire rack. Increase oil temperature to 375° F. Once oil is heated to that temperature, return the potatoes to the fryer and cook until potatoes are golden brown. Remove to a paper towel-lined bowl.
- To Prepare Poutine: Add your fried or baked fries to a large, clean bowl. Season lightly with salt while still warm. Add a ladle of hot poutine gravy to the bowl and using tongs, toss the fries in the gravy. Add more gravy, as needed to mostly coat the fries.
- Add the cheese curds and toss with the hot fries and gravy. Serve with freshly ground pepper. Serve immediately.
Credits: Poutine Gravy adapted from Ricardo.