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

Death row inmates in Texas don't get to pick their last meal.

Food Joke

Jack goes to the doctor and says "Doc I'm having trouble getting my penis erect, can you help me?" After a complete examination the doctor tells Jack, "Well the problem is that the muscles around the base of your penis are damaged. There's really nothing I can do for you unless you're willing to try an experimental treatment." Jack asks sadly, "And that would be?" "Well," the Doctor explains, "What we would do is take the muscles from the trunk of a baby elephant and implant them in your penis." Jack thinks about it silently then says, "Well the thought of going through life without ever having sex again is too much, let's go for it." Jack went under the knife, and, after a period of recovery and healing, returned to the Doc for his blessing. Following the examination, the Doc pronounced Jack "healed and ready for action". Eager to use his experimentally enhanced equipment, Jack planned a romantic evening for his girlfriend and took her to one of the nicest restaurants in town, anticipating a happy conclusion to the evening. In the middle of dinner he felt a stirring between his legs that continued to the point of being painful. To release the pressure, Jack placed his napkin on his lap and unzipped his fly. His penis immediately sprung from his pants, flipped the napkin on the floor, went to the top of the table, grabbed a bread roll and then returned to his pants! His girlfriend was stunned at first but then, imagining the possibilities, said with a sly smile and a gleam in her eye, "That was incredible! Can you do it again?" Jack groaned, "Probably, but I don't think I can fit another roll in my ass."

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