Recipe: Canada's Best Poutine

OUR NATION IS BUILT ON CHEESE CURDS FRIES AND GRAVY! OUI MON AMIES THIS IS HOT DOGS PEAS IN A POUTINE THIS SHOULD BE OUR NATIONAL DISH I WANT TO DROWN IN THIS GRAVY POT OF LIFE MERCI MONTREAL MERCI QUEBEC BIENVENUE A LA COOKIN’ SOMETHIN’ !!!!

INGREDIENTS

French Fries

  • 4 large Idaho Potatoes
  • 2 quarts Canola Oil
  • Salt 

Poutine Gravy

  • 3 tablespoons Unsalted Butter
  • ¼ cup All Purpose Flour
  • 2 tablespoons Ketchup
  • 3 tablespoons Soy Sauce
  • ½ tablespoon Worcestershire Sauce
  • ¼ teaspoon Nutmeg
  • 2 quarts Beef Stock
  • Salt
  • Freshly Cracked Pepper 

Hotdogs

  • 1 pack Hotdogs
  • 1 tablespoon Unsalted Butter

Peas

  • 1 cup Frozen Peas
  • 1 tablespoon Unsalted Butter
  • 3 tablespoons Water
  • Salt 

To Finish

  • 2 cups Cheese Curds

Cooking Method

French Fries

  1. Using a high sided pan or Dutch oven, preheat the oil to 300°F.
  2. Peel the potatoes, cut them into ¼ inch batons, and rinse under cold water until the water runs clear and the excess starch has been removed.
  3. Transfer the potatoes to a paper towel lined tray and pat them completely dry.
  4. Working in batches, gently add the potatoes to the hot oil. Cook for about 8 minutes, or until fork tender but not browned.
  5. Once cooked, transfer the fries to a tray fitted with a wire rack and allow them to cool completely before placing them in the freezer. These are best made a few hours before needed.
  6. When ready to serve, heat the same pot of oil to 350°F.
  7. Working in batches, fry the potatoes until golden brown and crisp. Transfer to a bowl and toss immediately with a generous amount of salt. 

Poutine Gravy

  1. In a sauce pot over medium heat, melt the butter completely before adding the flour.
  2. Stirring constantly with a wooden spoon, cook the roux for about 5 minutes to ensure the flour is cooked out.
  3. Add the ketchup, soy sauce, and Worcestershire sauce, and continue stirring constantly.
  4. Add the beef stock in four batches. Switch from a wooden spoon to a whisk, stirring frequently to ensure there are no lumps.
  5. Allow the mixture to return to a simmer before adding the next batch of beef stock.
  6. Once all of the beef stock has been added, add the grated nutmeg and continue to simmer the poutine gravy until thick and rich, about 20 minutes.
  7. Once the gravy has finished cooking and has reached your desired consistency, pass it through a fine mesh strainer, discarding any remaining lumps. Season with salt and freshly cracked pepper to taste. 

Hotdogs

  1. Cut the hot dogs into 1 inch pieces.
  2. In a sauté pan over medium high heat, add the hot dogs and butter.
  3. Sauté until golden brown, then transfer to a bowl and set aside until needed. 

Peas

  1. Add the peas, butter, water, and a pinch of salt to a pot on medium heat.
  2. Stir them occasionally until they are warm and glazed with the butter. 

Finished Dish

  1. Transfer the hot fries to a platter.
  2. Cover them with a few ladles of hot poutine gravy.
  3. Add the cheese curds, using as much or as little as you like.
  4. Top with a generous amount of hot dogs and warm peas.
  5. Finish the poutine by pouring more hot gravy over top.