A La Poutine Story

This French-Canadian dish which is traditionally made of french fries, cheese curds topped with delicious gravy, is one of the must-try delicacies of Canada. As the history suggests, Poutine was born in rural Quebec in the 1950s and has a huge history and has a lot of sentimental value amongst the Canadians. This messy side dish has become Canada’s favourite food.

Although many people outside of Quebec pronounce poutine as “poo-teen”, the correct pronunciation—at least in Quebec—is “poo-tin”. Most food chains in Canada have Poutine as one of their prime dishes. The dish might sound simple with just about three ingredients, but there are certain requirements. The moderately thick baked fries should also be crispy on the outside but soft on the inside. The cheese that’s topped on the fries are in the form of fresh curd and softens when the hot gravy is poured over it, bear in mind it should not completely melting it. The rich, flavourful, brown gravy should have the right consistency.

If you are wondering what the gravy is made of, here are the ingredients. After heating vegetable oil in a saucepan, add shallot and garlic and saute until translucent followed by chicken and beef stock, ketchup, vinegar, peppercorns and Worcestershire sauce and bring to a boil.

If you’re out of Worcestershire sauce, you could create a mixture using soy sauce, lemon juice, sugar and a dash of hot sauce for every tablespoon Worcestershire the recipe calls for.

The most expensive poutine in Montreal, the poutine au foie gras is available for $23 at Au Pied de Cochon. If you are in and around Canada, Poutine is highly recommended for every French Fries lover ever.

Picture courtesy: Smoke’s Poutinerie


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