Poutine began as pub food in 1950s Quebec, and was a bit of a joke to those who lived outside of Canada. You may imagine this dish of French fries, cheese curds, and brown gravy being served in a smoky bar in the middle of the night because it feels like fantastic hangover food.
The man who began the trend was said to have complained that the dish would make a mess. Poutine is the French word for mess, and the name has stuck ever since. Cheese curds and fries were the original bar food slid across the table to hungry beer drinkers, and the gravy was added later.
You may make your own poutine gravy recipe if so choose, and you may create poutine near me that is undeniably delicious. There are quite a few restaurants and bars that will give you the most fantastic flavor when you try their dishes, and you may build a family poutine gravy recipe that everyone will enjoy. There are ingredients you must collect, and you may begin making the best poutine near me that anyone has had.
What Is Used?
You must have cheese that you can squeeze curds from, many potatoes, cream/milk, flour, salt, and your choice of protein to make the gravy. There are many different forms of gravy that have been used over the years, and there is no accepted gravy that stands at the top of the heap.
You may choose from chicken, veal, beef, or pork gravy, and you must make the gravy first. It will take quite a while to cook, and you must keep it going while preparing the rest of the dish.
The Traditional Poutine Gravy Recipe
Poutine near me begins with the rich gravy that you pour over top. You must begin your gravy early by pan roasting your chosen protein in a medium sauce pan. The roasting process will leave behind many bits that you will use to make the gravy.
Some people prefer to leave a bit of the protein in the pan, or they may shred the protein to make it part of the gravy. Both options are acceptable, but you need more time to cook the gravy if you leave the protein in the pan. Poutine near me requires a bit of patience if you want the best flavor possible.
The cream/milk traditionally used in the gravy will immediately take on the color of the protein, and the poutine near me will grow darker over the course of the cooking process. The gravy will bubble, and you must allow it to reduce like a high class chef. Adding a bit of flour will help it thicken, and adding a touch of salt will draw out the flavor of the protein in the pan.
Poutine gravy recipe
- Course Main Course
- Cuisine Canadian
The dish is Canadian classic, and the poutine gravy recipe of old is updated at fine cuisine in restaurants around the world. However, it has come from the Centre de la Quebec region, spread across the world, and come to symbolize the hearty food that Canadians love.
- 5 pieces Potatoes large
- Dash of olive oil
- 1 pound white cheddar cheese
- 1 pieces Cheesecloth
- 1 cup water
- 1/4 cup milk/cream
- 1/4 cup flour
- 1/4 cup sausage
- salt to taste
- pepper to taste
Slice your potatoes in long strips that are quite wide. The traditional width for a poutine fry is ¼ inch. Salt and dash a bit of olive oil over your potatoes on a baking sheet.
Bake at 375 degrees for 25 minutes or until golden brown.
(ensure you check your fries at 15 minutes)
Wet one block of white cheddar cheese and place inside your cheesecloth. Use a large glass bowl to capture all the moisture you squeeze out. Toss the resulting cheese curds in a hot sauce pan with some olive oil for a few minutes until they harden. Pour one cup of water and 1/4 cup of milk/cream in a medium sauce pan and bring to a boil.
Add your ground sausage to the pot and include ¼ cup of flour. Reduce the heat and allow the gravy to thicken. Add a bit of salt and pepper to taste. Remove your potatoes from the oven and place in the serving dish. Pour your thickened gravy over top, and drop the hardened cheese curds on the dish.
Transfer the poutine gravy recipe into serving bowl and it is now ready to be served.
The poutine gravy recipe you use will continue by slicing potatoes into medium-size strips. You are creating French fries in the purest sense. They must be thick enough to hold in your hand one at a time, and they must not be so small that the cheese curds and gravy simply drop to the bottom of the plate.
You may leave the skins on your potatoes, or you may choose to peel them first. Both potato styles are acceptable, but peeling potatoes takes quite a lot of time. Think of them as chips you would be served in Great Britain. Poutine near me must have the texture you prefer before pouring over the curds and gravy.
Cheese Curds Are Essential For A Poutine Gravy Recipe
Your Poutine gravy recipe will continue with cheese curds. Poutine near me is made with cheese curds that are squeezed out and cooked. Traditional cheese curds are not cooked, but your poutine gravy recipe will be all for naught if you do not cook the curds.
Poutine gravy recipe options vary depending on the household and your personal tastes. You can create the finest poutine near me that everyone in your family will beg you to make again.