Recipe Spotlight: Poutine
June 2016
A Canadian Original
Are you ready to take your tastebuds on an international flavor adventure? The components of poutine are everywhere, and their combination seems obvious, but we owe a debt of gratitude to our friends North of the border for putting it all together. We’re not exactly 100% sure as to the origin story of this Canadian delicacy, but the debate seems to have been settled somewhere along the way. Regardless, we in Upstate New York are perfectly positioned to enjoy some authentic poutine.
The Classic Recipe
The recipe for poutine is the kind of brilliantly simple stroke of genius we all wish we could have. Put three delicious things together to make a new delicious thing that’s more than the sum of its parts. In this case, those ingredients are french fries, fresh cheese curds, and brown gravy.
But it gets a little more specific.
- French Fries – medium thickness, crunchy on the outside, soft on the inside, maybe fried twice
- Cheese Curds – fresh and of the “squeaky” cooked variety
- Gravy – a light brown duck, chicken, or turkey variation, not too thick or too thin, and definitely hot
It’s so easy! The gravy melts the gooey cheese curds all over salty fries to create a beautiful savory, salty mess you’ll probably want to eat with a fork.
Crazy Combinations
Minimalists will tell you it’s a bad idea to mess with a good thing, and traditional poutine is definitely one of those. Still, lots of chefs throughout the US and Canada have been experimenting with the poutine concept. Canadian restaurants have expanded their offerings to encompass everything from pizza to dessert. Before you start exploring the endless infinite possibilities, we recommend developing a taste for the classic version. If you’ve yet to discover this basic and beautiful take on junk food, get started with a visit to Rochester’s own Tap & Mallet, Lento, or Le Petit Poutine!