Poutine

Canada''s national dish — crispy fries, cheese curds, and brown gravy.

Ingredients

• 2 lbs russet potatoes, cut into fries
• Oil for frying
• 2 cups cheese curds (the squeaky kind)
• Gravy: 3 tbsp butter, 3 tbsp flour, 2 cups beef + chicken stock (mixed), 1 tbsp Worcestershire, pepper

Method

1. Fries: soak, dry, double-fry (325°F then 375°F).

2. Gravy: melt butter, add flour (brown roux, 3 min). Whisk in stock and Worcestershire. Simmer 5 min.

3. Pile hot fries on a plate. Scatter cheese curds over. Ladle hot gravy on top.

4. The heat from the fries and gravy partially melts the curds — they should be squeaky, not fully melted.

What You're Practicing

• Cheese curds are non-negotiable — shredded mozzarella is NOT poutine.
• The curds should be at room temperature so they soften (but don''t melt) from the hot gravy.
• The gravy uses a brown roux — same technique from the Mother Sauces foundation.