(I am 69 years old and retired in Western North Carolina in 2008 after 30+ years as a Registered Surgical Nurse). đ I still cook like this, especially during the cold winter months. So I was practically raise on French-Canadian food, even if I did grow up in the Los Angeles area. In fact, sheâd make many French-Canadian dishes, from boiled dinners, corn fritters dipped in pure maple syrup, clam chowder, ploque (thatâs what she called it, a sort of thin buckwheat pancake drenched in real butter, and either maple syrup or fresh blue berries, sometimes black berries on top.) Another thing she made was getting a goodly number of beef or pork bones, usually the big femur bone, have the butcher cut them in half to expose the marrow, then season with pepper and salt, bake them in the oven, and weâd eat this marrow on pan toasted baguette slices. Some-times she would add maple cured bacon chunks. I have family in Maine, Quebec, New Brunswick, Acadia (now called Nova Scotia) as well as Louisiana. This was spot on! My mom used to make this for us. Donât skimp on the freshly ground pepper in the gravy, though :) If you use canned, definitely taste before adding additional salt to your gravy. I personally find it a little too salty for my taste, but that might be just the brand I use.
#Picture of hot fries how to#
How to eat poutineÄźven if you are strictly a person who eats fries with your hands, when it comes to poutine, a fork is the only way to go! The combination of lots of gravy and melted cheese is a mess to eat any other way.ÄŹookâs Notes for Authentic Canadian PoutineÄŻrench-Canadians would probably recommend starting your poutine gravy with canned broth (vs. I say, if you find yourself in Quebec, you could try the latter â pretty much anywhere else in Canada and elsewhere, the former will serve you well. French Canadians might suggest that it should be pronounced as âpoo-tinâ (again, with the emphasis on the last syllable). If you are an English speaking Canadian, youâll almost certainly pronounce it âpoo-teenâ (emphasis on the last syllable). Letâs face it, the French-Canadians know poutine! His gravy is 2/3 beef stock and 1/3 chicken stock, for a lightened up beef gravy.
I looked to French-Canadian chef Ricardo for a reliable and authentic recipe.
I think the perfect one is somewhere in between. Some are clearly chicken, some are dark and beefy. Iâve included a perfect poutine gravy recipe below for you! If youâve eaten a lot of poutine, youâve probably experienced a wide range of gravy tastes. The taste is much more mozzarella-like â soft, pliable, subtle taste, squeaky :) How do you make poutine gravy? Even though cheese curds are technically cheddar they donât taste like it. Thatâs part of the poutine experience â the chunks of warm, softened cheese and shredded just wonât cut it because it melts completely and mixes in with the gravy. Some cheese curds are the size of my baby finger. You want it in chunks so it doesnât melt completely. If you canât get cheese curds, the closest possible substitution if you want the poutine experience, would be torn chunks (not shredded!) of a full-fat block mozzarella cheese (NOT fresh mozzarella â use the kind youâd shred to put on top of pizza). White cheese curds are the ones you want for poutine. Cheese curds are simply solid pieces of curdled milk, that can be either eaten alone as a snack or, in Canada, added to fries and gravy to make poutine :) Cheese curds can be found in white or yellow colour.
Real cheese curds are what makes a poutine âauthenticâ. When it comes to poutine, itâs really all about the cheese curds. Iâve got you covered! If youâd like to learn more about Poutine, read on! What kind of a Canadian food blogger would I be if I didnât have a recipe for Canadian Poutine on this blog? Poutine is a wonderful and delicious concoction of fries, gravy and cheese curds and is one of the most quintessential Canadian dishes! So if you already know how great this dish is and are just looking for a great, authentic poutine recipe to make at home, skip on down to the recipe. I will show you how to make it, as well as explaining exactly what exactly poutine is, for the uninitiated. Learn how to make real poutine at home with my Authentic Canadian Poutine Recipe.
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