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    Poutine Recipe - Chuck Hughes - Food Network

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    george
    This recipe provides instructions for making classic Canadian poutine. It involves slicing potatoes into fries and frying them twice for crispness. A rich brown gravy is made by cooking shallots, garlic, chicken and beef stock, ketchup, vinegar and seasonings. The fries are topped with cheese curds and gravy.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Poutine Recipe - Chuck Hughes - Food Network

    Uploaded by

    george
    258 views1 page
    This recipe provides instructions for making classic Canadian poutine. It involves slicing potatoes into fries and frying them twice for crispness. A rich brown gravy is made by cooking shallots, garlic, chicken and beef stock, ketchup, vinegar and seasonings. The fries are topped with cheese curds and gravy.

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    Poutine Recipe _ Chuck Hughes _ Food Network

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    This recipe provides instructions for making classic Canadian poutine. It involves slicing potatoes into fries and frying them twice for crispness. A rich brown gravy is made by cooking shallots, garlic, chicken and beef stock, ketchup, vinegar and seasonings. The fries are topped with cheese curds and gravy.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    258 views1 page

    Poutine Recipe - Chuck Hughes - Food Network

    Uploaded by

    george
    This recipe provides instructions for making classic Canadian poutine. It involves slicing potatoes into fries and frying them twice for crispness. A rich brown gravy is made by cooking shallots, garlic, chicken and beef stock, ketchup, vinegar and seasonings. The fries are topped with cheese curds and gravy.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    Poutine

    Recipe courtesy of Chuck Hughes


    From: Food Network Magazine

    Level: Easy Directions:


    Total: 50 min
    Prep: 10 min 1 Slice the potatoes lengthwise,
    about 1/4 inch thick. Stack the
    Cook: 40 min slices and cut lengthwise into 1/4-
    Yield: 4 servings inch-thick sticks (or cut the potatoes
    into fries using a french fry cutter).

    Ingredients: Place in a large bowl filled with cold


    water and let sit at least 1 hour, or up
    to 24 hours for extra-crispy fries.
    6 to 8 large Yukon gold potatoes, peeled
    Drain well and pat dry or spin dry in a salad spinner.
    1 tablespoon vegetable oil, plus more for
    frying 2 Make the gravy: Heat 1 tablespoon vegetable oil in a saucepan over
    1 shallot, minced medium heat. Add the shallot and garlic and saute until translucent, about
    1 small clove garlic, minced 3 minutes. Add the chicken and beef stock, ketchup, vinegar, peppercorns and
    2 cups chicken stock Worcestershire sauce and bring to a boil.
    2 cups beef stock
    2 tablespoons ketchup
    3 Meanwhile, in a separate saucepan, melt the butter over medium-high
    heat. Add the flour and make a roux, stirring until slightly browned, 2 to 3
    1 tablespoon apple cider vinegar minutes. Whisk the stock mixture into the roux and simmer until reduced by
    1 tablespoon whole green peppercorns half, about 20 minutes. Season the gravy with salt and pepper and keep
    1/2 teaspoon Worcestershire sauce warm.
    2 tablespoons unsalted butter
    2 tablespoons all-purpose flour 4 Line a baking sheet with a double layer of paper towels. Heat 2 to 3
    inches vegetable oil in a heavy-bottomed pot over medium-high heat until
    Kosher salt and freshly ground pepper
    a deep-fry thermometer registers 350 degrees F (or use a deep fryer). Fry the
    2 cups cheddar cheese curds
    potatoes in small batches until whitish yellow, about 8 minutes. Remove with a
    strainer and drain on the paper towels. Bring the oil temperature to 375
    degrees F over high heat. Fry the potatoes in batches again until golden
    brown, 6 to 8 minutes. Drain on fresh paper towels. Salt and pepper the fries
    while hot. Strain the gravy.

    5 Put the fries in shallow dishes; top with the cheese curds and gravy.

    Photograph by Raymond Hom


    Courtesy of Food Network Magazine

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