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:
1 tablespoon apple cider vinegar
2 cups beef stock
2 cups cheddar cheese curds
2 cups chicken stock
2 tablespoons all-purpose flour
1 small clove garlic, minced
1 tablespoon whole green peppercorns
2 tablespoons ketchup
Kosher salt and freshly ground pepper
1 shallot, minced
2 tablespoons unsalted butter
1 tablespoon vegetable oil, plus more for frying
1/2 teaspoon Worcestershire sauce
6 to 8 large Yukon gold potatoes, peeled
Equipment:
bowl
salad spinner
sauce pan
whisk
baking sheet
paper towels
kitchen thermometer
deep fryer
pot
sieve
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
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