Poutine Paradise

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In honor of Canada Day on July 1st, we are featuring our favorite Canadian treat—poutine! Crispy, golden French fries topped with gooey cheese curds and decadent brown gravy. It is a hardy Quebec staple, but there have been quite a few unique variations concocted. Our personal favs include beef, bacon and of course lobster. Eh, dig in!


Image Source: Climbing Grier Mountain

Bourbon Beef Poutine with Cheese Curds

1 package frozen curly french fries
1 tbsp. olive oil
1 pound lean ground beef
1 small yellow onion, diced
1 tbsp. bourbon
1/2 cup mozzarella, shredded
1 package white cheddar cheese curds
Fresh chives, diced, garnish
Salt and pepper

3 tbsp. unsalted butter
3 tbsp. all-purposed flour
1 cup chicken stock
1 tsp. course pepper

For the poutine: Preheat oven to 425 degrees. Place fries on a baking sheet and bake for about 20 minutes. Meanwhile, preheat a skillet to medium high heat. Add olive oil, beef, bourbon, onion, and salt + pepper. Cook beef until brown, about 5 to 7 minutes. Remove from heat and set aside. Take the fries out of the oven and top with mozzarella immediately. Put the fries onto a serving dish. Top with beef mixture, curds, and then gravy. Garnish with chives and serve.

For the gravy: In a medium saucepan, melt butter over medium heat. Add flour and continue to whisk until the flour has cooked out and a roux forms, about a minute. Gradually pour in the chicken stock and continue to whisk until thickened. Add pepper and stir. Recipe via Climbing Grier Mountain.


Image Source: PaleOMG

Bacon Sweet Potato Poutine

1 sweet potato
6-8 strips of bacon, cut into 1 inches pieces
1 head of cauliflower, cut into small florets
½ cup canned coconut milk
1 tbsp. almond butter
1 shallot, thinly sliced
Pinch of dried thyme
Pinch of black pepper
Pinch of sea salt
1 tbsp. fat of choice
Coconut Oil spray

Preheat oven to 400 degrees. Cut sweet potato into French fries. Place parchment paper or Silpat liner on a cookie sheet and line with sweet potatoes, do not overlap. Lightly sprayed the sweet potatoes with coconut oil and top off with a pinch of salt. Remove stem from cauliflower and roughly chop into small florets. Place in a baking dish and drizzle a tbsp. or so of your fat of choice, such as olive oil. Place cauliflower and sweet potatoes in the oven to cook for 20-25 minutes. (Your cauliflower may take longer).

Meanwhile, add diced bacon into a skillet over medium heat. Use a wooden spoon to break up the bacon. Once cooked, remove from heat and place on a paper towel. Pour excess bacon fat into a jar or can leaving 2 tablespoons in skillet for the gravy.

Place skillet back over low heat. Add shallots to cook down for 2-3 minutes. Add coconut milk, almond butter, thyme and black pepper. Let coconut milk come to a slight boil before stirring. Once mixture begins to thicken, add bacon back to the gravy and remove from heat. Place cooked sweet potatoes and cauliflower in a bowl or on a plate, top with gravy. Recipe via PaleOMG.


Image Source: Keltic Lodge Resort & Spa

Nova Scotia Lobster Poutine

2 oz lobster tail, cut into bite size pieces
½ oz cheese curds
1 oz Socca Fries
2 tbsp. Beurre Montée

Make the Socca Fries and the Beurre Montée (recipes below). Turn on broiler. Heat lobster in the Beurre Montée. Place some of the cheese curds in the bottom of a bowl. Place the Socca Fries on top of the curds. Spoon lobster over the fries and place the rest of the curds on top. Spoon the 2 tbsp.s of Beurre Montée over the lobster and heat under the broiler until the curds on top have melted. Garnish with scallion onion.

For the Socca Fries (4 oz chickpea flour, 2 cups water, salt): Heat water in pot. Add sifted chickpea flour to water. Season with salt when mixture has thickened. Pour mixture into a container and let cool. Cut the cooled socca into French fry pieces. Deep fry the socca fries in canola oil until they are crisp on the outside.

For the Beurre Montée (1/3 cup water, 10 oz unsalted butter, salt): Heat the water and the salt in a pot. Gradually incorporate the butter whisking as you add. Remove from heat once well blended. Recipe via Keltic Lodge Resort & Spa. By Chef Dennis Johnson, Fid Resto.