What type of Canada Week would it be if we didn't hit you with arguably the most classic Canadian dish!? Poutine is a delicacy that originally comes to us from Quebec. Traditionally, the dish is made up of french fries smothered and topped with brown gravy and melted cheese curds. Honestly, who wouldn't want this? With the literal translation of "hot mess," this dish will be your new go-to for a little greasy treat, or maybe even a magical hangover cure.
Check out the Olive Mill Poutine recipe below:
WHAT YOU'LL NEED:
Hand Cut Fries
2 Idaho potatoes, well scrubbed
16 ounces Extra Virgin Olive Oil
Arizona Jalapeno Cheese Curds (or any cheese curds of your liking)
6 ounces butter
6 ounces flour
1/2 cup crispy bacon
1 quart beef stock
1 tablespoon ground thyme
2 Bay leaves
For the Hand Cut Fries
Leaving the skin on, cut the potatoes into long thin strips and put in a large bowl of clean water to remove some starch, prevent them from sticking together, and stop the oxidizing process.
In a cast iron skillet fitted with a thermometer, or a small fryer, heat the oil until it reaches 275 to 300 degrees F. Remove the potatoes from the water and pat dry. Working in small batches, fry the potatoes until they go from shiny to matte, 3 to 5 minutes (this is also called blanching). Drain well on paper towels.
Didn't think you could fry with olive oil?
Check out The Worst Misconceptions We've Heard About Olive Oil
Re-heat the oil until it reaches 350 degrees F and fry the potatoes again, also in small batches, until they are golden brown and crispy on the outside but soft and chewy on the inside.
For the Gravy
Saute crispy bacon in butter. Mix in flour and cook until medium gold color. Add beef stock and bring to a simmer. Add bay leaves and thyme. Let simmer until desired thickness is acquired.
Serve over hand-cut fries with 6- 8 cheese curds per serving. Enjoy!
What's YOUR favorite Canadian dish, eh? Will you try the Olive Mill Poutine recipe?
Let us know in the comments below!