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In honour of the 4th of July, here’s a classic Canadian dish, Poutine! Have a patriotic, or unpatriotic, day!
SERVES 4–6
INGREDIENTS
4 lb. russet potatoes, skin-on, washed and dried
4 tbsp. unsalted butter
¼ cup flour
1 shallot, minced
1 clove garlic, minced
4 cups beef stock
2 tbsp. ketchup
1 tbsp. cider vinegar
1 tbsp. whole green peppercorns
½ tsp. Worcestershire sauce
Kosher salt and freshly ground black pepper
Canola oil, for frying
2 cups cheddar cheese curds

INSTRUCTIONS
1. Cut potatoes into lengths of about ¼” x ¼” x 4”. Place in a large bowl, cover with cold water, and refrigerate for about 2 hours.2. Meanwhile, heat butter in a 2-qt. saucepan over medium-high heat. Add flour, and cook, stirring, until smooth, about 2 minutes. Add shallot and garlic, and cook, until soft, about 2 minutes. Add stock, ketchup, vinegar, peppercorns, Worcestershire, and salt and pepper, and bring to a boil; cook, stirring, until thickened, about 6 minutes. Remove from heat, and keep gravy warm.3. Pour oil to a depth of 3” in a 6-qt. Dutch oven, and heat over medium heat until a deep-fry thermometer reads 325°. Drain potatoes, and dry thoroughly with paper towels. Working in small batches, add potatoes and fry, tossing occasionally, until tender and slightly crisp, about 4 minutes. 4. Drain on paper towels, and let cool for 20 minutes. Increase temperature to medium-high, and heat oil until it reads 375°. Working in small batches, return potatoes to oil, and fry, tossing occasionally, until crisp and golden brown, about 2 minutes. Transfer fries to paper towels to drain briefly, and then divide among serving bowls. Pour gravy over each serving of fries, and top with cheese curds; serve immediately.

In honour of the 4th of July, here’s a classic Canadian dish, Poutine! Have a patriotic, or unpatriotic, day!

SERVES 4–6

INGREDIENTS

  • 4 lb. russet potatoes, skin-on, washed and dried
  • 4 tbsp. unsalted butter
  • ¼ cup flour
  • 1 shallot, minced
  • 1 clove garlic, minced
  • 4 cups beef stock
  • 2 tbsp. ketchup
  • 1 tbsp. cider vinegar
  • 1 tbsp. whole green peppercorns
  • ½ tsp. Worcestershire sauce
  • Kosher salt and freshly ground black pepper
  • Canola oil, for frying
  • 2 cups cheddar cheese curds

INSTRUCTIONS

1. Cut potatoes into lengths of about ¼” x ¼” x 4”. Place in a large bowl, cover with cold water, and refrigerate for about 2 hours.

2. Meanwhile, heat butter in a 2-qt. saucepan over medium-high heat. Add flour, and cook, stirring, until smooth, about 2 minutes. Add shallot and garlic, and cook, until soft, about 2 minutes. Add stock, ketchup, vinegar, peppercorns, Worcestershire, and salt and pepper, and bring to a boil; cook, stirring, until thickened, about 6 minutes. Remove from heat, and keep gravy warm.

3. Pour oil to a depth of 3” in a 6-qt. Dutch oven, and heat over medium heat until a deep-fry thermometer reads 325°. Drain potatoes, and dry thoroughly with paper towels. Working in small batches, add potatoes and fry, tossing occasionally, until tender and slightly crisp, about 4 minutes. 

4. Drain on paper towels, and let cool for 20 minutes. Increase temperature to medium-high, and heat oil until it reads 375°. Working in small batches, return potatoes to oil, and fry, tossing occasionally, until crisp and golden brown, about 2 minutes. Transfer fries to paper towels to drain briefly, and then divide among serving bowls. Pour gravy over each serving of fries, and top with cheese curds; serve immediately.

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