This Canadian icon was polished off by my family in record time. I love making crispy potatoes in the oven, but if you sub out frozen fries, you can create this meal with just a few active minutes of prep.
Poutine
8 ounces cheese curds, prepackaged mozzarella pearls, or prepackaged mozzarella cut into [Note 1]
chopped parsley (optional)
French Fries [Note 2]
2 tablespoons, plus 1 teaspoon salt
1/2 teaspoon baking soda
4 large Russet or 6 large Yukon gold potatoes [see Note 3]
4 tablespoons olive oil or duck fat
Traditional Poutine Sauce
¼ cup of salted butter
1 small shallot, minced
1 garlic clove, minced
¼ cup of flour (I used Cup4Cup)
1 tablespoon granulated sugar
1 tablespoon tomato paste
1 tablespoon balsamic vinegar
1 teaspoon chopped fresh thyme leaves
1 cup chicken broth
2 cups beef broth
1 tablespoon Worcestershire sauce
pinch of cayenne pepper (optional)
pinch ground cloves (optional)
salt and pepper to taste
Note 1: While Canadien curds typically come from Cheddar, if you cannot find curds, prepackaged mozzarella (not in water) has the closest — squeaky and gooey — texture.
Note 2: These are not traditional French fries, but a surefire way to ensure crispy-on-the-outside-light-in-the-middle potatoes. For faster meal prep, feel free to use your favorite frozen fries in their place.
Note 3: Russet potatoes will yield crispier crusts and fluffier centers. Yukon Golds will be less crisp and have creamier centers.
French Fries
Preheat oven to 450°.
Cut potatoes into fat fries. I do not peel, rather take a thin slice off a long side and discard, then cut the potato into 1/2-inch slices, discarding the final, skinned end. Then, I lay the slices flat, one at a time, trim off the sides with the skin, and cut each slice into 4-5 fries.
Place potatoes in a large pot with a lid and add about 2 quarts cold water. Add the baking soda and 2 tablespoons salt, and cook, uncovered, on high heat until boiling. Lower to a simmer and simmer for 5 minutes.
Drain potatoes carefully and let them rest in the pot for about 30 seconds to allow moisture to evaporate. Gently place back into the pot, and add 2 tablespoons oil and 1 teaspoon salt. Put the lid on and, using a pot holder if needed, shake the pot a few times upside-down over the sink, to rough up the outside of the potatoes and drain an extra oil.
Place last tablespoon oil on a baking sheet (do NOT put any foil or parchment on it), and use a brush or paper towel to ensure whole sheet is oiled. Gently lay potatoes in an even layer on sheet and put in oven. Roast without moving or tossing, about 15-20 minutes, until bottoms are browned. Flip over and roast another 15 minutes.
Traditional Poutine Sauce
Melt butter over medium heat in a medium sauce pan. Odd onions, reduce heat to low, and cook, stirring, until just starting to caramelize, about 5-7 minutes. Add garlic and stir, cooking 2-3 minutes longer.
While onions cook, mix together both broths and Worcestershire sauce in a microwave safe dish, and microwave until warm. Alternatively, warm in a separate saucepan over stove.
Add flour to onion mixture. Stir until full incorporated and starting to color, about 1 minute. Add sugar and tomato paste. Continue to cook until tomato paste starts turning rust in color, about 2 minutes. Add vinegar and thyme. Cook 1 minute.
Slowly pour in warmed broth, stirring vigorously to remove any lumps. Taste for salt and pepper.
Simmer over low heat about 15-20 minutes, until thickened.
Assembly
In a medium gratin or other serving dish, layer half the fries. Cover with half the cheese, the ladle on 1/3 of the gravy (or to taste).
Repeat.
Sprinkle with parsley and serve with remaining gravy on a small bowl on the side.
Salad with Maple Dressing
4 ounces baby kale or greens of your choice
1/2 cup pecan halves
1/4 cup dried cranberries
1 large mushroom, halved and sliced thinly
Maple Dressing
1 tablespoon apple cider vinegar
2 teaspoons pure maple syrup
1 teaspoon Dijon mustard
2 tablespoons olive oil
salt and pepper
Toss together salad ingredients
In a mug or small bowl, mix together vinegar, syrup, and mustard. Slowly drizzle in olive oil, whisking vigorously with a fork to emulsify.
FUN FACTS:
Canada is the second largest country in the world, crosses six time zones, and has the longest coastline of any country.
Canada has the northern most settlement in the word. Alert is a remote military outpost and weather station that is situated at a latitude of 82.5°N.
The Big Maple Leaf is a $1 million CAD coin, weighing about 220 lbs. A set of five of these coins was produced by the Royal Canadien Mint in 2007.
Comments