Home Made Poutine!

Discussion in 'THE KITCHEN' started by LuckOfTheFryish, Jan 18, 2012.

  1. LuckOfTheFryish

    LuckOfTheFryish Moderator Moderator Expert Identifier

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    for those of you who dont know, poutine is fries, gravy and melted white cheese curds.
    as ive found out being here, it is sometimes difficult to find cheese curds in a store and no restaurants sell poutine. so heres a quick and easy recipe to make your own!

    First, THE CHEESE CURDS! (this may sound difficult, but its really easy)

    you will need:
    8 cups of milk (4%)
    1/4 cup of REAL lemon juice (dont be lazy! squeeze it yourself!)
    salt (to taste)
    cheese cloth

    Warm the milk on low to medium heat, stirring frequently, until you get it to about a rolling boil. once you get it there, toss in about a tsp of salt (add salt to taste). remove the milk from heat and immediately add the lemon juice. stir in gently in one direction. you will notice the milk starting to curdle very quickly. occasionally stir VERY GENTLY! you do not want to disturb the curding. you can just set the pot aside for 30 mins to 2 hours to allow the curds to settle. after this, line a strainer with cheese cloth. put the strainer over a large bowl and put it in the sink. NOW STRAIN! all that liquid you have now is whey. add some more salt to taste. Now grab the corners of the cheese cloth so you can twist them together and tie it off with the curds inside. either let it hang over the sink or schmush out the remaining liquid. then toss it in the fridge with a book or something heavy on top. (less weight = less tightly packed curds. its all personal preference). let it sit over night. YOU NOW HAVE CHEESE CURDS! good job.

    THE GRAVY!
    im not going to go too far into this one. make dark gravy. you can make it from scratch or you can use the gravy seasoning packets or tins where you add water to mix and heat it up. doesnt matter. just make sure you get brown gravy mix. and you dont want it to be all chunky. keep it light but not too watery.

    THE FRIES!
    i just heat up some frozen fries in the oven. season to taste ( try to keep it simple though. salt and pepper) also i prefer the thicker crinkly cut fries. but that is completely up to you.

    THE POUTINE!!!

    layer the fries in a bowl. fries on the bottom, then throw in some cheese curds. then a layer of fries, then some more cheese curds. etc. until your bowl is full or you decide thats all you can eat. THEN! pour gravy all over it!add as much gravy as you would like! its always delicious! make sure it seeps all the way down. now give the poutine a minute or two to cool a bit and let the gravy melt the curds. NOW EAT IT!!!

    EXTRAS!

    above is the classic poutine. try these delicious add ons!

    Crumbled Bacon : sprinkle on top after youve poured the gravy. SO GOOD :db:

    Mushrooms : I layer them with the cheese curds before I pour on the gravy. you can also give them a light sautee before adding them in. also, there are a lot of delicious wild mushrooms that go great in this dish, but store bought Agaricus work great.

    Be creative! Add your own twist to this Canadian classic!

    hey thats a good idea! if you make your own custom poutine, you should show us here!

    enjoi your poutine! -Fry
     
  2. EvilMushroom666

    EvilMushroom666 Well-Known Member Moderator Mushroom Doctor

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    I think I know what I am having for dinner tonight lol

    Great job spreading the love of poutine to everyone fry, all those who even have a SLIGHT interest make a batch! You will be surprised.
     
  3. LuckOfTheFryish

    LuckOfTheFryish Moderator Moderator Expert Identifier

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    its so goood!!! and so ... versatile? you can add anything and its still sooooo good!
     
  4. Toni

    Toni Moderator Moderator

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    I have to try it, but which gravy? recipe or name of the typical gravy you normally use please.
     
  5. steelmonkey

    steelmonkey Master Mycologist Mushroom Doctor

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    KFC gravy makes the best poutine IMO I usually buy a tub of just gravy when I make poutine
     
  6. Weller

    Weller Student of Nature Moderator Cannabis Doctor Cacti Doctor

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    Chips and gravy :dance:

    Cheese :nonono:

    I love cheese but i have an allergy to it. I have no allergy to chips or gravy :hehehe:
     
  7. Toni

    Toni Moderator Moderator

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    Weller what is here in Spain like KFC gravy? if nothing, be ready for trading foods guys! :grovein:
     
  8. Weller

    Weller Student of Nature Moderator Cannabis Doctor Cacti Doctor

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    I'd make my own gravy toni with a roux and good beef stock. You can buy gravy powder or granules but i think they all taste like caca. Carrefour should stock a few different brands.
     
  9. Toni

    Toni Moderator Moderator

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    What is a roux?
     
  10. Weller

    Weller Student of Nature Moderator Cannabis Doctor Cacti Doctor

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    You mix flour and butter into a paste and cook it over low/medium heat for about 10-15 min. You add this to your stock.
     
  11. EvilMushroom666

    EvilMushroom666 Well-Known Member Moderator Mushroom Doctor

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    You got me hook line and sinker fry, I usually do not go out of my way to eat poutine but it is delicious and a very tasty meal or side dish.

    I went out and got cheese curds, some poutine canned gravy (better then powdered but not as good as from scratch) and a bag of french fries...they are in the oven now and getting ready for a feast, I will be sure to post a picture.
     
  12. LuckOfTheFryish

    LuckOfTheFryish Moderator Moderator Expert Identifier

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    I dont like KFC poutine. but any dark gravy will work. glad i inspired people to try this!

    sounds gooood EM! cant wait to see the pics!
     
  13. Doc_T

    Doc_T New Member Banned

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    Roux as mentioned above is also the key to making cream soups like cream of broccoli.
    I'm not really a cheese guy, but I do like making things... I'll have to try it sometime soon.
     
  14. bootster

    bootster Well-Known Member Supporter

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    Roux also is a good start for SOS (Shit on a Shingle).
     
  15. Doc_T

    Doc_T New Member Banned

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    Yep. Use bacon grease instead of butter. Same thing applies to white gravy for biscuits. :thumbup:
     
  16. bootster

    bootster Well-Known Member Supporter

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    Good tip Doc. I've never tried that. I've always used butter. The secret to SOS for me is a few drops of liquid smoke. I'm going to go out tomorrow and get some dry chipped beef, I'm out of dried chipped venison ATM.

    I get dried chipped beef for $8 a lb at the local Amish market. A pound goes a LONG way.
     
  17. Ozzy

    Ozzy Ggt's fanboi Moderator Mushroom Doctor Cannabis Doctor

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    Awesome thread Fry, I have never heard of poutine, but the materials are on the shopping list now, I'll be trying this out for sure. sound delicious.:awetongue:
     
  18. Toni

    Toni Moderator Moderator

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    :gotpix: or it didn't happen?
     
  19. EvilMushroom666

    EvilMushroom666 Well-Known Member Moderator Mushroom Doctor

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    It happened, and I got pics but just never got around to posting them yet...just finished a 14 hour day, time for bed lol. Perhaps I will post the pics over the weekend.
     
  20. Toni

    Toni Moderator Moderator

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    Hahaha, I´m going to do it for dinner. Yesterday I did the cheese curds like the description, the french fries are in the freezer, only lack the gravy. Not whether to buy meat powder sauce or concentrated pill chicken broth and mix with flour and butter.