Hello and welcome! This weeks country is the hockey-loving Canada. Canada is known for it’s hockey (of course), maple syrup, beavers, and politeness. Although the second largest country in the world Canada only consumes
0.6% of the worlds food supply. Something unbeknownst to most is that basketball was actually invented by a Canadian. The only town in the world with two exclamation points in it’s name is
Canada’s eccentrically named Saint-Louis-du-Ha! Ha! (peculiar, yes, but true). Canada held the record for tallest tower for 34 years before the Burj Khalifa and Canton Tower came along. One fact that is sure to fuel your love for Canada is that they have the largest amount of doughnut shops per capita. Lastly, Canada’s 100 dollar bills are rumoured to smell of maple syrup (although theses rumours have been denied, we can always hope).
Poutine is a traditional French-Canadian dish that consists of french fries topped with gravy and cheese (to some this may sound a bit unappetizing, but trust me, it’s delicious). The dish was allegedly created when Fernand Lachance was instructed to put cheese curds on top of a plate of fires (they added gravy to it later). This dish has become so popular throughout Canada that Montreal hosts a “Semaine de la Poutine” (Poutine Week) every February.
You Will Need
Your desired amount of potatoes, skin-on, washed and dried
4 tbsp. of unsalted butter
¼ cup of flour
1 minced shallot
1 minced garlic clove
4 cups of beef stock
2 tbsp of ketchup
1 tbsp of cider vinegar
1 tbsp of peppercorns
½ tsp of Worcestershire sauce
Salt and pepper
Canola oil (for frying)
2 cups cheddar cheese curds (these are hard to find)
1. Cut potatoes into french fries (in your desired size). Place in bowl, fill with cold water, and refrigerate for about 2 hours.
2. Meanwhile, heat butter in a pan over a stove. Add flour and stir for 2 minutes until smooth. Add shallot and garlic and cook for two minutes till soft. Add stock, ketchup, vinegar, peppercorns, Worcestershire sauce, salt, and pepper and bring to a boil; stirring until thickened for 6 minutes. Remove from heat making sure to keep gravy warm.
3. Fill a pot of oil and bring to a boil. Drain potatoes, and dry well with paper. Working in small batches, add potatoes and fry, until tender and slightly crisp (about 4 minutes). Drain on paper towels, and let french fries cool for 20 minutes. Repeat steps above.
4. Transfer fries to paper towels to drain briefly. Put fires into serving bowls. Pour gravy over each serving, and top with cheese curds; serve immediately.