I’ve heard people rave about poutine and I love trying to cook new things so we did a little research…basically it’s crispy fries, gravy and Cheddar Cheese Curds. I hear you really have to go to Canada to get “true poutine” but when I saw cheese curds at Publix, I decided to try it. I inquired with a couple friends and they said there are some decent packet gravy so we have some on the way so we bought a jar of chicken gray, and Ore Ida thick cut fries. Cut up a couple cubes of calorie intense cheese curds…yes 1 cube is 110 calories! Sprinkled the curds on the hot fries enough to soften but not melt. Drizzled the gravy and here we are:
Definitely a comfort food and I think it grows on you…I made a second batch for my family and I decided it was even better the second time after I learned to make the fries extra crispy so that they didn’t get soggy and I made a half scratch gravy with with 2 cans of beef broth and 1 can of chicken broth, a little flour and butter and seasonings. To get just a little bit of tang that I read about, I added a teaspoon of rice vinegar…this was a tip from Alton Brown. The gravy definitely is the key to the flavor so I am looking forward to receiving my packet of St. Huberts Poutine Gravy Mix.
The Packet of gravy was definitely worth getting…I couldn’t achieve this unique flavor on my own, and we all enjoyed it. You can find it on Amazon…I could not find it locally.
For those interested here is the gravy recipe we used:
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
1 cloves garlic, finely chopped (garlic pressed)
20 oz. (568 ml) beef broth (2 cans)
10 oz. (284 ml) chicken broth (1 can)
Pepper, to taste
1 teaspoon rice vinegar (optional) saw a recommendation by Alton Brown to give the gravy a little tang.
1. In a small dish prepare water and the cornstarch, set aside.
2. In a large saucepan, melt the butter. Add the flour and stir constantly until the mixture turns golden brown. Add the garlic and cook for a further 30 seconds.
3. 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 salt if desired. We added a teaspoon of beef concentrate to get a stronger beef flavor.
This makes a few cups of gravy so we will use it for chicken one night.