Recipe #24: poutine
Who doesn’t love poutine? Ingredients: Note the power ingredient: You certainly don’t have to use authentic Québécois cheese curds, but then it’s not poutine. It’s what one university pub menu from my Alma mater called “fries with cheese and gravy”. Directions: I won’t lie: I’m taking a major shortcut here today using frozen fries, but they’re pretty darn good. I’ll do up some homemade fries in a future post. Also I’m cheating with the homemade gravy by copying from memory (from years, possibly decades, ago—so it may actually be quite different) a published gravy recipe from one of the famed Moosewood cookbooks, or so I think? First, pop those frozen fries into the oven. I’m making a single serving on a hot summer day, so I’m just using the toaster oven: And bake according to the bag’s directions until golden brown and crispy. Start making the Moosewood-plagiarized gravy by adding some canola oil to a saucepan and, when warm, add sliced fresh mushrooms: You’ve got it on medium-hi...