How do you make poutine?

Question

My husband has asked me to make poutine, some kind of gravy french fry mixture he had while in canada... any idas?

Answer 1

Ok, Here you go!

Basic Poutine Recipe Recipe

Substitutes: jack OR Muenster

cooked French fries
cheese curds (farmer cheese or "squeaky cheese")
beef gravy

makes 1-4 servings

25 minutes 5 mins prep

Mix French fries and cheese curds.
Pour the gravy over top and wait until the cheese begins to melt.
Then dig in.

OR
Simplified recipe

INGREDIENTS:
1 (16 ounce) package frozen French fries
1 (10.25 ounce) can beef gravy
1 (8 ounce) package shredded Cheddar cheese

DIRECTIONS:
Preheat the oven to 400 degrees F (200 degrees C). Place French fries on a baking sheet, and bake for 15 to 20 minutes, or according to package instructions.
Heat the gravy in a small saucepan over medium heat. Place the hot fries in a large serving bowl or on a platter. Pour the gravy over the fries. Sprinkle shredded cheese over the top. Serve when cheese has melted.

Answer 2

Here, you need the basic element, potatoes. 5 to 6 medium sized potatoes will do perfectly. Peel them and slice them in thick fries. Again, a knife will perform a lot better than a claw - ask your favorite adult mandrill."

"Rinse the sliced fries in cold, running water, to eliminate surplus of starch. Then drop into pre-heated oil. For this demonstration, a human had just set up a fryer - thanks Chad. The fryer will also do wonders with fried cockroaches. Just be ensured that the oil is clean when you drop the fries. The Poutine is already gross enough not to add something else."



"The second element of your Poutine is cheese. You need either 400g (1cup 2/3) of sliced'n'diced mozarella cheese (my favorite) or 400g of your favorite cheese. Put the bits of cheese in a bowl while the fries cook."

"The gravy, or sauce, is the third element and can be the success or failure of your Poutine. If available, pick a pouch of 'french fries sauce' mix or 'poutine mix'. In other cases, you can pick your favorite 'hot chicken' sauce mix, or your best 'gravy mix'. Avoid all cream-based, whiteish sauces. Forget mushroom sauce too. You need 500mL of it (2 cups) for two furs. Stir often while thickening the gravy - it tends to stick in the bottom."





"You can add one or two drops of Tabasco/red pepper sauce in your gravy - it ads a pleasant piquant touch to the poutine. Then, when the fries are just brownish (Simba's mane brown), pull them out and separate into two bowls. Put the cheese over the fries in equal portions, and finally, pour generously the gravy over the cheese/fries mix."






"Well, we just cooked the wonderful 'Poutine'. Just don't be fooled by the strange appearance of the meal once the gravy mixes with the lot and melts the cheese. You DIDN'T fail the recipe, it's supposed to look like that. It's DELICIOUS

Answer 3

A Traditional Quebecois Sensation

Recipe
Take one bowl of french fries, the greasier the better. Add a couple of tablespoons of cheddar cheese curds. Then smother with canned Franco-American [tm] beef gravy.

Serving Suggestion
Its perfectly respectable to serve it alone as a meal, however most truck drivers would want a couple of dogs on the side, and maybe a can of coke to wash it down with.

Eating Suggestion
Each fry is to be held with a fork and lovingly caressed. Dip it in some sauce, hold it up, examine it closely, let the sauce drip off. Admire it for what it is.
Chew it slowly to enjoy the flavour. Mix it up a bit, perhaps a couple of fries, then a curd. Or have fun: have 2 or 3 curds in a row. Poutine is supposed to be a fun meal.

However, if its cold, then consume it quickly. Dont wait for the grease to congeal.

Answer 4

The Cooking Blog: Poutine RecipePoutine Recipe. 1 quart vegetable oil for frying; 1 (10.25 ounce) can beef gravy; 5 medium potatoes, cut into fries; 2 cups cheese curds. DIRECTIONS: ...
thecookingblog.blogspot.com/2005/12/poutine-recipe.html - 24k

Answer 5

It is really easy to make - I would pick up some french fries, glob on some cheese curds and then some beef gravy - all should be pipping hot so that the cheese melts all over the fries. I dislike the stuff myself - why spoil good fries? But a lot of people love it!