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:

Quickview
560k Calories
25g Protein
26g Total Fat
56g Carbs
16% Health Score
Limit These
Calories
560k
28%

Fat
26g
40%

  Saturated Fat
14g
91%

Carbohydrates
56g
19%

  Sugar
6g
8%

Cholesterol
79mg
26%

Sodium
1135mg
49%

Get Enough Of These
Protein
25g
51%

Vitamin C
51mg
63%

Vitamin B6
0.94mg
47%

Calcium
455mg
46%

Potassium
1483mg
42%

Vitamin B3
5mg
30%

Fiber
5g
24%

Manganese
0.46mg
23%

Phosphorus
228mg
23%

Vitamin B1
0.32mg
21%

Copper
0.43mg
21%

Vitamin B2
0.33mg
19%

Magnesium
75mg
19%

Iron
2mg
16%

Folate
59µg
15%

Selenium
6µg
9%

Vitamin B5
0.81mg
8%

Zinc
1mg
8%

Vitamin K
6µg
6%

Vitamin A
223IU
4%

Vitamin E
0.36mg
2%

covered percent of daily need
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Food Trivia

If improperly prepared, fugu, or puffer fish, can kill you since it contains a toxin 1,200 times deadlier than cyanide.

Food Joke

A man walked into the bar at a hotel that was hosting a convention of personal hygiene product salesmen. He sat down at a table with some of his fellow salesmen. Immediately one of the other salesmen says to him: "Hey Bill! We were just talking about you. Your territory sucks! Nobody was ever able to make a living in it before you. But now, you son-of-a-gun, you win the all-expense-paid trip to Vegas three years in a row, selling almost twice as much as anyone else in the whole Southwest region! How in the hell do you do it?" Bill replied, "Its easy! I take a big engraved silver bowl and fill it up with fresh dogcrap. Next I garnish it carefully with parsley sprigs, celery stalks, scallions, olives and thin-sliced red bell pepper rings. I take this to the airport and set it on a table on an elegantly embroidered white tablecloth. I serve samples on cocktail wafers to all who pass by. As soon as someone takes a bite they usually say 'Jesus Christ! This stuff tastes like CRAP!' I reply 'Yes sir! That's what it is! Would you care to buy a toothbrush?"

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