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Vijaya Selvaraju

If you've never tried French fries from the Great White North, consider this your chance.

Canadian Poutine


  • 3 pounds russet potatoes, washed

  • Canola/vegetable oil

  • Salt

  • Black pepper

  • 3 tablespoons butter

  • 3 tablespoons white flour

  • 3 cups chicken broth

  • 2 sprigs thyme

  • 2 tablespoons soy sauce

  • 1/2 tablespoon white wine vinegar

  • 2 cups cheese curds


  1. Cut potatoes into French fries and soak in cold water for 3 hours.

  2. Drain potatoes, and place on paper towel to absorb extra moisture.

  3. In a large pot, add 1 1/2 inches of oil and heat to 325°F.

  4. Add fries in small batches to pot, making sure not to crowd. Cook for 2 minutes, and remove with a slotted spoon onto paper towels.

  5. Heat oil to 400°F, and add fries in small patches back to pot, frying for 5 minutes until crisp and golden. Drain on paper towels, and season with salt and black pepper.

  6. In a saucepan, heat butter on medium heat, and add flour. Continue to cook, until flour-butter mixture takes on a golden-brown color.

  7. Slowly whisk in chicken broth, and add thyme and soy sauce. Bring to a simmer, and cook until gravy has reduced by a 1/3 and has nicely thickened. Remove from heat, and add vinegar and salt to taste.

  8. Place fries on a platter, and top with cheese curds, followed by hot gravy.

Canadian Poutine




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- If you're from Canada like me, you know exactly what this is, but if not, don't worry I'm here to tell you. This is poutine, French fries topped with hot gravy and cheese curds. It is something to die for, and let me tell you, when you make it at home, it is sensational. So let's get started. I have some fries that I've cut up here. They've soaked in a little bit of water to get rid of the extra starch. Now, the key to a crispy, crunchy French fry is to fry it twice. So I have some oil here that's heated to 300 degrees. We're gonna cook it in this oil for about two minutes or so, and then in hotter oil for about five minutes. So poutine is one of those iconic Canadian dishes. It originated in Quebec and now you can find it almost anywhere across the world because it's so popular. Come on, it's fries, it's gravy, it's cheese. What's not to love? Okay, these look just about done. Now it's time to get these guys nice, and crispy, and brown. So let's amp up the temperature. Oh, look at those bubbles. Okay, these look amazing. This is a stage that's really important in the life of a French fry, and that's seasoning them while they're hot. So a little bit of salt and I like black pepper, so a little bit of that as well. Now onto the gravy. Add a little bit of butter and some flour. So this is called a rue. All that it is is half butter, half flour that's cooked out and it's used in sauces to thicken them. So my rue is a beautiful deep brown color. It's ready for the stock. And I'm using chicken stock, but you can use beef stock, vegetable stock, duck stuck if you have it. Get creative, whatever you like. And here's an unusual ingredient for gravy. You might not think of it right away, but I like adding soy sauce. And soy sauce has like a deep, rich saltiness. It's kind of meaty and it really adds to the flavor of the gravy. And some fresh thyme. I want this to come up to a simmer, bubble away, and reduce down until it gets nice and thick. The smell of like hot French fries and gravy, especially chicken gravy, cooking on the stove, it just smells Canadian. There's no other way to describe it. It smells like plaid shirts and man buns. Okay, that's thick and luscious. Now just to finish it, I'm gonna add a little bit of white wine vinegar, and that's gonna add a a little bit of tartness and balance out the flavors of the gravy. And there was a little bit of salt already in the chicken stock, but I'm gonna add a little bit more, and maybe a little bit of black pepper, too. Just a touch, okay there we go. That makes me happy. It's on the money. It's very good. It's ready to meet its fry friends. Heaping mound of crispy, crunchy French fries. Some squeaky cheese curds. It's like baby cheddar, so this is the step before cheddar becomes cheddar, so they're a little milder in flavor and they have like this sort of squeaky texture to them. Very hard to explain. You just have to try a cheese curd and then you'll know exactly what I'm talking about. And that hot chicken gravy all over the top, especially over those cheese curds, because you want them to get nice and melty. Gravy, cheese curd, my mouth is watering right now. The French fries are super crispy. The gravy, I'm telling you, it's on point. Poutine all day, every day.

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