Poutine…This dish is now worldwide renowned but only just recently. If you asked someone 15-20 years ago from Europe or even the United States about poutine, they wouldn’t know what you were talking about. Thanks to the media, food programs and the internet, poutine is now known as…poutine!
Poutine was created in the 1950s in Warwick, Québec. It all started because a customer asked the owner to add cheese curds to his fries and the owner’s response was “That’s going to make a dreadful mess!” or “Ca va faire une maudite poutine!”. Although many people claim to be the original creator of this dish, in 1964, a certain Jean-Paul Roy from Drummondville, Québec served the poutine we know today which are fries, cheese curds and gravy.
It really doesn’t matter who created what, this Québec dish is so clever and delicious. Since its fame, many cooks and chefs around the world have added their own personal touch to it but to me, poutine is poutine (fries, gravy and cheese curds). Give this well-known dish a try, it’s comfort food at is best!
- 2-3 large russet potatoes, peeled and washed
- 2 strips bacon, finely chopped
- 1 medium shallot, minced
- 1 large clove garlic, minced
- 2 tbsp. unsalted butter
- 2 tbsp. flour
- 2 cups cold low-sodium beef stock
- 1 tbsp. ketchup
- 1/2 tsp. Worcestershire sauce
- 1/2 tsp. balsamic vinegar
- Garlic salt, to taste
- Freshly ground black pepper, to taste
- 1 small pinch sea salt (optional)
- Canola oil, for frying (substitute peanut oil)
- 1 cup cheese curds
KITCHEN TOOLS: The fryer can be purchased in the "SHOP" section of Club Foody.