Recipes tagged with « Poutine »
Chunky Poutine Medallions
Thick-cut potatoes blanched in salted water, fried twice for crunch with tender centers. Cheese curds melt under a quick broil atop rich beef mushroom gravy. Uses Yukon golds swapped for russets, veal stock and rehydrated dried mushrooms added to gravy. Salt soak removes excess starch and firms edges. Oil temp managed for crisp without overbrowning. Broiler delivers gooey cheese but watch closely to avoid separation. A method heavy on recognizing visual cues and feel to nail texture every batch. Handled with kitchen wisdom—no shortcuts for soggy or greasy outcomes.
Quick Brown Gravy Twist
Brown sauce using caramelized shallots and garlic for depth. Beef and mushroom stock replace traditional bouillons. Toasted whole wheat flour thickens, adding nuttiness. Caramel color and rich aroma develop as mixture simmers, gradually thickening. Smooth texture achieved by whisking and straining before serving. Suits roasted meats and poutine with an earthy lift. Efficient, no-fuss approach with notes on browning, coating flour well, and managing clumps.