Poutine
How to make Poutine Recipe - Rua Recipe From Jason Myers At Portland, Or
Serves 6
Ingredients:
2 to 3 lb (907 to 1361g) potatoes
(russet, Yukon gold or Kennebec)
GRAVY:
4 cups (946ml) vegetable stock (unsalted or low sodium recommended)
½ cup (113g) unsalted butter
¾ cup (75g) all-purpose flour
1 ½ tsp (8ml) Worcestershire sauce
Kosher salt and black pepper to taste
2 to 3 qt (1.9 to 2.8l) rice bran oil or neutral-flavored oil
Kosher salt to taste
3 cups (360g) fresh cheese curds (cubed mozzarella works as a substitute)
Method:
Wash and peel the potatoes. Cut into ⅓- to ½-inch (8mm to 1.3cm) fries and submerge in water for 30 to 60 minutes. Drain the potatoes and rinse under cold water. Lay the fries out on paper towels and allow to dry.
To make the gravy, heat the vegetable stock in a saucepan over medium heat until it is just steaming. Melt the butter in a separate saucepan over medium heat and add the flour, stirring constantly. Add the stock and Worcestershire sauce to the butter and flour. The gravy will begin to thicken quickly. Reduce the heat to low and add salt and pepper to taste.
Pour the oil into a deep pot or fryer to a depth of 4 inches (10cm) and heat to 275°F (135°C) on a deep-fat thermometer. Working in small batches, cook the fries for 6 to 8 minutes, or until translucent. Remove from the oil and place on a cookie sheet covered with paper towels to absorb the excess oil. Repeat with the remaining potatoes, bringing the oil back to temperature between batches. Allow the potatoes to cool to room temperature.
Increase the heat of the oil to 375°F (190°C). Working again in small batches, cook the fries for about 5 minutes, or until golden brown. Remove from the oil and toss in a bowl lined with a paper towel. Add salt to taste.
Place the fries in a small bowl, add the cheese curds and cover generously with the hot gravy.
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| Poutine |
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