Things You'll Need:
- Fries
- Cheese
- Gravy
- Spices
- Cookie sheet
- Saucepan
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Step 1
Use fries that are crinkle cut or straight cut. Shoestrings are too thin and wedges are too wide.
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Step 2
Cover a cookie sheet with your favorite fries and bake them until golden brown--not too crisp.
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Step 3
While they’re baking, heat up your favorite beef gravy. You’ll need about half a cup for each serving so you can decide how much gravy to make. Add ground pepper and sautéed mushrooms if you prefer.
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Step 4
Grate enough cheese so that each helping is at least half a cup.Keep this aside for a minute. A mixture of cheddar and mozzarella cheese is best--cheddar adds to the flavor and mozzarella makes it just the right consistency of gooey.
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Step 5
When the fries are done, quickly put some on a large plate. Add a sprinkle of cheese and a couple spoonfuls of gravy. Then repeat, starting with the fries. End with gravy on top.
Comments
peachflambee said
on 6/23/2009 You might consider curds limited in their use, but that misses the point of why they're sold here--they are snack foods, like potato chips. You eat them straight out of the bag, immediately, on the day of manufacture. Properly fresh curds are sold UNrefrigerated; if you find them in the vendor's fridge, then either the vendor is ignorant of that fact or the curds are beyond their day of manufacture (and less desirable).
peachflambee said
on 6/23/2009 I think what Taliaj is objecting to is the use of "Canadian-Style," as the classic recipe that we use here--and it's everywhere--does call for fried potatoes and cheese curds. Baked frites and shredded cheese might taste okay to you, but it's not Canadian-Style.
Cloey said
on 6/17/2009 I see that taliaj does not appreciate my recipe for Canadian-style Poutine, and it's obvious that this person prefers their own recipe. There is nothing wrong with preparing foods the way you like them but such an indifference does NOT make my recipe wrong. There are often many ways to prepare specific foods, and when you find one that you prefer you should enjoy it, but again that does not make someone else's recipe wrong.
I prefer not to fry the potatoes because deep fried foods are not part of healthy eating, and I prefer to add mushrooms because they add to the flavour to the gravy. I listed grated marble cheese because it works well and tastes delicious, and it's more common to have such a block of cheese in the fridge to use for many different dishes than it is to have curds that are limited in their use. I suggested half a cup of gravy per serving as a point of reference, but ...
peachflambee said
on 6/17/2009 Common variations here are marinara sauce in place in gravy (Italian poutine) and smoked meat on top of the basic construction. Chunks of mushroom in the gravy wouldn't be typical, but it would be within bounds if it's noted as a variation, I think. Maybe even as a house style, considering that the gravy is the biggest variable.
peachflambee said
on 6/17/2009 Poutine has a fair bit of latitude, but "Canadian-Style" should refer to the original. Taliaj has it right in that that version should have FRIED fries (hello? They're called "fries" ...) and cheese curds. The parentage of the gravy is hotly debatable, but it's generally a brown gravy or something of rotisserie chicken parentage.
There are many variations, but they are typically noted as such. If they are not noted and you serve them as just "poutine" to someone who lives in poutine country, you're liable to get some danged funny looks and utterances of "This isn't really poutine ..." It would be like serving weisswurst or some other specialty sausage as a hot dog. Might be really good, but it's not a good ol' proletariat hot dog.
We have plenty of gourmet poutines available here in Quebec, don't get me wrong, and there are some common varieties even at the street food leve...